Scott Gottlich

Chee Chee Goes Chichi

Hate Crime

Bijoux is an endearing experience

Chefs Roundtable Sunday To Focus on Local Sourcing

As mentioned below, The Second Annual Chefs Roundtable, 4 p.m. Sunday at the Dallas Farmers Market Resource Center (1010 S. Pearl Expressway), will focus on the concept of buying local food. In case you hadn't been paying attention to restaurant trends, the importance of using fresh, locally produce ... More >>

Flip It

Farmer's Grill goes out the Backdoor

Bijoux Gets Back To Basics Of Elegance

Later this month, Bijoux chef Scott Gottlich will spend a couple nights digging into the past. The culinary archeologist has created what he calls the Classics Dinner, meaning escargot, oysters Rockefeller, stuffed lobster and beef Wellington and other fine dining favorites from days of yore.. The d ... More >>

Appetite For Instruction: Pan Seared Prawns With Spanish Chorizo (Part One)

Recipe Demonstrated by Scott Gottlich of Bijoux ​Next week marks the 12th annual KRLD Restaurant Week, with over 100 area restaurants offering special meals to benefit the North Texas Food Bank and the Lena Pope Home in Fort Worth. Each year, food lovers across the area count down the days to t ... More >>

Top 10 Most Interesting Restaurant Week Dishes

Patrick MichelsEstavan Galindo of Hattie's prepares for the Restaurant Week onslaught.​Several days into the annual charity event and we've finally had a chance to poke through some menus.Now, we weren't looking for the best item or the most original. What we want from KRLD Restaurant Week--aside ... More >>

Appetite For Instruction: Pan Seared Prawns With Spanish Chorizo (Part Two)

Recipe Demonstrated by Scott Gottlich of Bijoux ​As we speak (or write, as it were), eager food-lovers across the area are anticipating Restaurant Week dinner reservations at some of the finest dining destinations in town. For just $35, they'll tuck in to three special courses, with a portion o ... More >>

Hash Over: Little Debbie Does Dallas, Tillman's Goes West, Smashburger Donates And More

​Tomorrow, UNT students with the munchies are going to have, like, the best day ever, man. The Little Debbie Cupcake Cars arrived in the Dallas area today, and will be giving out free samples of Little Debbies as part of the Share-A-Thon Tour. They'll be in various Dallas locations today through W ... More >>

This Just In: This Years Plucking To Yield Peaches Aplenty

​Early predictions for a record-setting peach crop seem to have been borne out by the harvest, the Texas Department of Agriculture reports. Spokesman Bryan Black says the state won't know for sure whether the statewide harvest will surpass previous tallies until statistics are officially compiled ... More >>

Second Floor Brings a Little Science
Into the Mix

Photos by Steven DoyleSecond Floor executive chef J.Chastain will be mixing up molecular cocktails on Fridays.​Second Floor Westin Galleria 13340 Dallas Parkway 972-450-9278 The menu at the Westin Galleria restaurant Second Floor, developed by Dallas' Bijoux executive chef Scott Gottlich and ... More >>

Molecular Gastronomy Finally Makes Quantaum Leap to Dallas

Hey, grandpa, what's for supper?​As a remarkable number of press releases this month have pointed out, molecular gastronomy has made its way to Dallas. Stephen Pyles, who "detests the words" molecular gastronomy, is planning to trot out a few mad science techniques for a new tasting menu debut ... More >>

Second Floor's J. Chastain Whips Up a Blend of Simple, Local, Classic and Modern Techniques

Photo by Robert Bostick​Time was, the only chefs most of us knew by name were Julia Child and that Boyardee guy. Not anymore. With the crush of talented wizards working magic in Dallas kitchens, it pays to know just who is behind the saute pan at your favorite eatery. To help you keep track, t ... More >>

Chefs Under Fire D/FW: Viva La Raza,
Iron Chef-style

Northwood Club's Joey Guzman at work at Chefs Under Fire D/FW​"That's what it's about. That's what we do. We represent," said chef Joey Guzman of Northwood Club, when asked about the significance of three Latino finalists in the Chefs Under Fire D/FW semifinal at Milestone Culinary Center, an ... More >>

Shots with Your Texas Rangers Today, Wine Tastings Tonight

Ginger ale doesn't sting the eyes quite like Champagne.​With the Dallas International Film Festival in full swing and the Deep Ellum Arts Festival beginning today, you already have two reasons why you shouldn't be glued to your couch this weekend unless you're doing really well on your March M ... More >>

The Second Floor Gives Dads a Less Expensive Taste of the Good Stuff

Barrels of Scotch at The Macallan distillery.​If you're at a loss for what to get Dad this Father's Day, The Second Floor Restaurant has a suggestion: scotch. But not just any scotch. The good stuff. And for dads on their big day, all of it's 50 percent off. That means a $140 Macallan 25 ... More >>

Chef Scott Gottlich Takes the Long Road Home

Scott Gottlich, chef and co-owner of Bijoux and The Second Floor.​From a bachelor's degree in history at the University of Oklahoma to restaurant owner and chef, Scott Gottlich's career progression may seem odd. But that's the path -- with a few important stops in between -- that led the Dalla ... More >>

Bijoux's Scott Gottlich Unloads

Scott Gottlich​In part one of this week's Three Course Meal, we gave you a look at Scott Gottlich, chef/owner of Bijoux and chef/partner at The Second Floor, and his thoughts on the national food scene. In today's installment, we ask Gottlich for his thoughts on dining in Dallas. Since Gottlic ... More >>

Bourdain, Baseball and Pizza Pizza Pizza: This Week in the Dallas Food Scene

Cane Rosso's Magherita ​What a week in food, with celebrity interviews, a ton of pizza and a popular blogger take down. This week I reviewed Dough Pizzeria Napoletana. I noted that most diners seemed to be enjoying their meals but couldn't find a VPN certificate hanging on the walls. It turne ... More >>

Pig Parts, Happy Endings and More: The Week in the Dallas Food Scene

​I'm thinking the cool and damp weather warrants a pot of hearty braised lamb shanks and lots and lots of red wine. Or maybe I'll get around to making my first pot of chili since moving to Texas -- anything to counter the clouds and mist that looks down-right Xanax-inducing. But first there's ... More >>