Behind the Geisha Steak and Sushi Lounge sushi bar is a sushi clock: ticktock, ticktock. Shrimp is two, octopus is three, salmon eggs (ikura) are five and so on. Behind the Geisha lounge bar are high-definition flat screens. The first quarter unwinds: ticktock, ticktock. “I’d be better if the Cowboys…
Hotel Lumen bills itself as an enlightened hotel. It “illuminates its sophisticated setting” with “light-themed” artwork and a “vibrant retro feel.” Enlightened. Illuminates. Lumen. A pattern blooms. Suddenly, a contrarian element cuts through the glow racket. Social, the “swanky” restaurant tucked in the bowels of the enlightened Lumen, is dark…
We would like CHIC from Barcelona to become a welcoming oasis in Dallas. We want people to think of Chic when they think of Barcelona. We want people to think of Barcelona when they think of CHIC. Thus reads the Chic from Barcelona “vision” statement, a piece of circular thinking…
They’re relics: Stephan Pyles’ bone-in cowboy rib eye and Dean Fearing’s lobster tacos. They cling to evolving menus like vestiges from a bygone era when Texas mattered. Southwestern cuisine is dead. It went out with a wheezy whimper. The city’s SW power trio—Dean Fearing, Stephan Pyles and Avner Samuel—who were…
hither the chef-driven restaurant, the stand-alone room blossoming from a former dry cleaner or sports bar or neighborhood pharmacy? It’s a declining species, the small room crowded with tables and stone accents and a chef in pressed whites leaning at the edge of the open kitchen, wiping plates and arranging…
By the turn of the 20th century, the Irish saloon began to take on a mainstream role in American cities. As the great potato famine in Ireland in 1845 forced many to migrate to the States, the traditions and lifestyle of the group came with [them]. —BlackFinn Restaurant & Saloon…
Chophouse boilerplate is as follows: plush fabrics, the iceberg wedge, jewel case wine rooms cuddling cult Cabernets and pompous Bordeaux, the double-cut pork chop, magnums and jeroboams assembled in decorative huddles in banquet nooks, acres of paneling and shiny brass chandeliers and sconces set to simulate flickering candles. Servers wear…
Use of the “royal” in Asian restaurant titles is rampant: Royal China Restaurant, Royal Chinese Restaurant and Royal Thai in Dallas, plus Royal East Asian Cuisine in Denton. Add to that list Royal Chopstix, five of them (a sixth on Parker Road in Plano was cut down earlier this year)…
In the thick of country pitch-black, it’s hard to perceive the grandeur of Four Winds Steakhouse scenery. The night constricts everything to the narrow cone of headlights. The long, twisty pavement ribbon off of FM 47, wood fencing on its flanks, unravels just a few feet at a time. A…
First, a rat. Next, a load of bullshit. Can’t wait to see what McDonald’s serves up for Thanksgiving. See, Chrissy Haley isn’t suing the Southlake McDonald’s and its corporate parent for $1.7 million just because she and her nanny found a dead rat in her Bacon Ranch Salad last summer…
Meditate. Live purely. Be quiet. Do your work, with mastery. Buddha said that. Shinsei borrowed it. This isn’t surprising. All manner of restaurants and nightclubs have borrowed Buddhist trappings to dropkick hipness into the vibe, which there isn’t very much of in Buddhism save for silence and the occasional “om.”…
Grill on the Alley is a New American sucker punch; a dining blitzkrieg, albeit one leavened with polished elegance if you don’t count the cheeseburger. And even that is shaped from certified Angus beef and has earned a “classic” designation. The Grill is a New American temple outfitted in an…
Yutaka is nothing if not a hole in the wall—a postmodern orifice at that. Bored out of a strip mall just north of the Hard Rock Café on McKinney Avenue, Yutaka has massive floor-to-ceiling pipes with huge bolts secured to fittings with large nuts. The pipes crowd out the cash…
In Grotto there is a painting of a nude woman painting a cityscape. This is important. Because nothing encapsulates the complete Grotto experience like this image, tucked into one of the cartoonish murals smeared across the walls. “On the walls, our Felliniesque murals reflect the festive traditions of Italy,” reads…
California: ocean winds, sunny days, Hollywood glamour, cocktail-like fusions of culture, varied landscapes and traffic. California cuisine: fresh, light and healthy. When I heard the name Catalina Room and read talk of the Golden State on the restaurant’s Web site, I wondered if the Golden State could migrate successfully into…
Merkow’s steak is an ace of spades and a seven of hearts. Those are the cards Merkow’s Seafood & Steak owner Gregg Merkow was dealt when he pocketed $561,195 last year in a poker tournament at the Grand Casino Tunica in Mississippi. He used this win to capitalize his restaurant,…
As of this writing, the spinach tragedy seems to be abating. Despite The Wall Street Journal’s headline “Spinach’s pain is arugula’s gain,” a New York Times dispatch revealed several East Coast grocery stores began restocking the iron-rich foliage as federal officials continued to reassure the public that the stuff was…
The number of times Dallas has attempted to coach pizza to at least mediocrity seems uncountable. Of course, it’s possible we never really tried to perfect pizza. It’s possible we just put enough effort into these pies to differentiate them from cardboard. They still sell like hotcakes, after all. Some…
It is raining hard the second time I make it to Kona Grill. One of those bad boyfriend summer rains–the kind that shows up unexpectedly, sticks around long enough to dampen your hopes and then moves on. As the hostess shows me to a table near Kona’s front window, I…
It’s hard to get used to the 4513 Travis St. address in this guise. Its predecessor Sipango was a temple of boho chic, a hall of used brick and mortar grit softened by dense nicotine cumulus roiling in the bar. The Cal-Ital cuisine, dispensed from a semi-open kitchen with a…
Craft is brevity. Look at the menu. It’s little more than a series of columns with headings such as “meat” and “pasta, grains & beans” and subheads such as “raw” and “gratin.” And it’s terse. Foie gras, for instance, is slipped–unadorned–under the “meat” and “roasted” headings. There is no prose…
Names of dishes roll off the tongue with touches of lyricism: gumbo, jambalaya, muffuletta, po-boy, étouffée, red beans and rice. The syllables are priceless–spoken fragments that could easily give birth to endless haiku. Po-boy drowned in a Jambalaya gumbo gloat Teething étouffée Or not. But what if you toss DaZa…
