By Valerie Jarvie, Contributor
Ooh, la, la, a Diva-worthy place for breakfast and lunch! An elegant, airy Asia-accented room in the Hotel Crescent Court was the setting for a lunch event last week to introduce the hotel’s new chef and a menu for The Conservatory.
[All photos courtesy of Ari Photography]
Management of the Hotel Crescent Court changed in June, when a Fort Worth-based real estate group (which owns the neighboring Ritz-Carlton Dallas and Arizona’s famed Canyon Ranch, too, by the way) bought the Crescent Court office, residential and retail development from Chinese investors. The iconic Uptown property festooned with fanciful ironwork was developed decades ago by Caroline Rose Hunt. Among the first changes the new owners made was to recruit fresh talent to oversee the culinary operations of the 220-room hotel within.
By Kelli McClain, Contributor
I like burgers! Most people do, but with the new year starting and everyone making resolutions, I needed to find a solution to the burger situation because I don’t want to give them up. With that in mind, I went to Hopdoddy Burger Bar — the Austin-based upscale burger joint with a bar, friendly staff and areas to do some prime people-watching — which is promoting its lighter menu options alongside the burgers we all know and love.
First, let’s talk about the salad.
By Chris Roclevitch, Contributor
You might miss Baboush, the Lebanese and Moroccan restaurant tucked comfortably between Cork Wine Bar and Sushi Zushi, because it is, at first, nothing out of the ordinary. But once you open the door and cross the threshold into the dimly lit space, your senses are sent directly into overload.
The decor at this Dallas restaurant is phenomenal as authentic Moroccan lanterns cascade from the ceiling and provide just enough light to set the mood. The Moroccan tiles in the bar area add that subtle yet familiar vision of what we think of as quintessential Morocco. But what hits you the most is the aroma that billows out from the kitchen, where all of the magic happens.
By Chris Roclevitch, Contributor
Right across the Margaret Hunt Hill Bridge sits the crown jewel that is Trinity Groves, a great place to meet friends and take family for stunning views of the Dallas skyline and grab some serious grub. Just last month, a new Mexican restaurant landed in some prime real estate (previously Kitchen LTO) there. Welcome to Dallas, Beto & Son!
The restaurant is the brainchild of Julian Rodarte and his father Beto. Julian is a recent graduate of the Culinary Institute of America and is the youngest restaurateur in Dallas, at the age of 23 years old. Meanwhile, Beto Rodarte is the unsung hero of many of Trinity Grove’s owner Phil Romano’s Nacho Mama’s branches, along with developing many of the signature dishes at Chili’s Grill & Bar.
Beto & Son offers familiar Mexican dishes with a modern twist to go along with a bar program that offers fresh margaritas, juices and flavors of Mexico.
Let’s take a look at some of the offerings that Beto & Son will whip up for its guests.
I’ve been a fan of Blind Butcher chef Oliver Sitrin pretty much since the sausage-centric Lower Greenville gastropub opened a few years ago. Imagine how fully my heart swelled when I learned recently that the restaurant just added my favorite meal of the week: brunch!
And it’s a generous brunch, too, y’all, available on Friday, Saturday and Sunday from 11 a.m. to 3 p.m. Not only does that mean you can roll out of bed late and still enjoy the meal on the weekend, but you can even make brunch your Friday lunch. Brills! And a perfect way to start the weekend early, if only in your head. Enough about hours, though, let’s dive into this menu!
Did you know Dec. 8 is a tasty food holiday? Have you heard of National Brownie Day? Now that you have, doesn’t it make you glad there’s a “holiday” for dang near ERRYTHANG in the U.S. of A??
Just look at that sweet-salty slab of tasty goodness! If it looks restaurant-quality, it is: This decadence is served at Nose Dive Gastropub in Greenville, S.C. Lucky for you, I have pastry chef Lindsay Beck’s recipe for you to whip them up yourself. Click through for all the details!