Subject:

Daniele Puleo

  • Blogs

    June 26, 2014

    With Bottega Italia, Sylvan | Thirty Proves Again That It Will Be a Development with Style

    D'Carlo Italian Cuisine was a subterranean restaurant off of Oak Lawn Avenue, since converted to a Thai space called Si Lom. Before it was d'Carlo, the space was called Daniele Osteria, another Italian restaurant owned and operated by chef Daniele Puleo. Puleo sold out in 2011, and has been opening ... More >>

  • Blogs

    March 10, 2011

    Oak Lawn Italian Restaurant Gets a New Name

    Three years after purchasing Daniele Osteria, owner Carlos Munoz's decided to make the change of ownership apparent. Readying the spaghetti at what's now D'Carlo​Munoz last week changed the name of the Oak Lawn restaurant, rechristening it "D'Carlo" and developing a logo to match. "Working with ... More >>

  • Blogs

    December 3, 2010

    Chef Daniele Puleo Shares the Secrets of His Success--Or One of Them Anyway

    ​In part one of this week's Three Course Meal, we gave you a look at Daniele Puleo, executive chef at and owner of Daniele Osteria and Brix Pizza and Wine Bar. In part two, we asked Puleo to complete our thoughts for us. In today's final installment, the chef shares a recipe for one of his fa ... More >>

  • Blogs

    December 2, 2010

    Daniele Puleo: Not Born in Texas, But He Got Here as Soon as He Could

    Daniele Puleo​Yesterday, we gave you the goods on Daniele Puleo, executive chef at and owner of Daniele Osteria and Brix Pizza and Wine Bar. Today, we asked Puleo to finish a few sentences for us. Tomorrow, he shares one of his yummy recipes. (Puleo's words are after the ellipses.) My frie ... More >>

  • Blogs

    December 1, 2010

    Chef Daniele Puleo on Surfing Trends
    While Staying True to Heart

    Daniele Puleo​Chef Daniele Puleo and his fiancée are having dinner when we arrive at Daniele Osteria. When I called to let him know we're stuck in traffic, he tells me to take my time. "We'll go ahead and order," he says. I don't know who he's talking about at the time. But I am nervous to di ... More >>

  • Blogs

    August 17, 2009

    Leslie Does Dallas, Or The Perils Of Popularity

    Innovation out of control: tall food-foam fusion.​Leslie Brenner's assessment of dining in Dallas appeared over the weekend--a comprehensive and provocative piece both casting the city in culinary shadows and under a gleaming ray of promise. You may disagree with her assignment of stars for parti ... More >>

  • Blogs

    August 17, 2007

    Naples Staples

    Chef Daniele Puleo has shifted into expansion mode. The brains behind Daniele Osteria on Oak Lawn, Puleo is branching to Fort Worth on South Hulen, near TCU, with a wine bar-cum-pizza parlor. It’s called Brix and will feature genuine tossed Neapolitan pies. How genuine? The Brix kitchen will be ... More >>

  • Dining

    March 30, 2006

    Give 'Em the Boot

    Why don't more people like Italian liqueurs?

  • Dining

    February 9, 2006

    Flipping the Lid

    Is there more to Spanish cuisine than tapas?

  • Dining

    December 8, 2005

    Fear and Stoving

    How do chefs deal with kitchen catastrophes?

  • Dining

    October 6, 2005

    Serve the Servants

    Why do we tip?

  • Dining

    February 10, 2005

    Baring All

    Time will tell if Daniele Osteria will leave its mark on Italian dining in Dallas

  • Dining

    October 7, 2004

    Tutto Two

    Joseph Gutierrez takes over old Watel's space

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