Subject:

The Michelin Group

  • Blogs

    March 11, 2014

    Hotel St. Germain's Norman Grimm on Sneaking F-bombs and Pork into His Kitchen

    Chef Norman Grimm's work was highly praised at Kitchen LTO, but all good things must come to an end, and at LTO it happens fast. After a four-month stint at the newly-opened pop-up spot in Trinity Groves, the 23-year restaurant industry veteran accepted the executive chef position at Hotel St. Germa ... More >>

  • Film

    February 21, 2013
  • Blogs

    June 28, 2012

    Dallas, Meet Jojo, Uptown's Newest Resaturant and Bar That Has Just Broken Ground

    Jojo is a new restaurant going in at 2626 Howell St., the space that was most recently Bella. This new spot is the "bébé" of French chef Laurent Poupart, who was born in northeastern France and began his career at the then-three Michelin star restaurant Au Crocodile in Strasbourg. He also trained ... More >>

  • Dining

    June 21, 2012

    Oak's Lucid Plates

    With the right frame of mind, Jason Maddy can take you anywhere

  • Blogs

    June 1, 2012

    Chef Ryan Carbery of Nosh Bailey's Prime Plus on Growing up as a Fourth Generation Chef

    Chef Ryan Carbery was raised in a family of chefs four generations deep. As a teenager, Carbery worked for his uncle David Slay of ParkAve in Orange County and his aunt Lisa, who owns restaurants in his hometown of St. Louis. After culinary school in Chicago, Carbery eventually made his way to Dalla ... More >>

  • Blogs

    April 6, 2012

    Jiro Dreams of Sushi: A Must-See Doc For Every Food Lover (and Especially Chefs)

    "Always strive to master your craft." The closing words of Jiro Dreams of Sushi, which opens today at the Magnolia and Angelika Theaters, would make sound advice for any trade. But thrust upon the shokunin, the master sushi chef, they invoke a certain umami for the soul that's as inspiring as it is ... More >>

  • Blogs

    March 21, 2012

    Chef Bruno Davaillon on Being a Finalist for 2012 James Beard Award

    The James Beard Foundation on Monday announced its finalists for its highly coveted culinary awards, and included in the category for Best Chef in the Southwest was Bruno Davaillon of Rosewood Mansion on Turtle Creek. Originally from Loire Valley in France, Davaillon joined the Mansion in 2009 aft ... More >>

  • Blogs

    May 27, 2011

    A Guy's Guy: Food Network's Fieri is Awesome, Dude

    Food NetworkYou go, Guy.​There may be no other Food Network personality worthy of not just one but, count 'em, two Screen Bites reviews than Guy Fieri. Already the raucous center of a previous appreciation of his kitchen-bound program, Guy's Big Bite, which single-handedly proved that Fieri p ... More >>

  • Blogs

    May 19, 2011

    Chef Sergi Arola Demonstrates the Artistry of Spanish Fine Dining

    Photos by Lauren Drewes DanielsChef Sergi Arola visits Central Market.​Madrid was a little lighter this past weekend and Dallas a little fuller as chef Sergi Arola of Spain traveled here to dispense his passion for food, music, Harley Davidsons and life in general. Through Central Market's Pas ... More >>

  • Blogs

    March 28, 2011

    Separate Your Own Damned Checks

    I love the self-checkout line at the grocery store. I prefer the online banking option that prevents me from having to interact with another human being. And when I go to the movies, I always buy tickets at the kiosk rather than deal with the surly teen behind glass. But when I go to a restaurant, ... More >>

  • Blogs

    August 25, 2010

    The Mansion's Bruno Davaillon:
    A Star is Born Down on the Farm

    Photo by Robert Bostick​If you ask a random Dallasite to name the best local restaurant, the answer might well be The Mansion on Turtle Creek at the Rosewood Hotel. Ask that same person when they last ate at the 30-year-old Dallas icon, however, and you just might elicit a long pause. This tre ... More >>

  • Blogs

    August 18, 2010

    With New Citizenship and Plans for a New Restaurant, Abraham Salum
    Has Cause to Celebrate

    Photo by Robert BostickAbraham Salum​Abraham Salum's restaurant always seem to be filled with happy guests, despite its odd location. He runs a clean, consistent, open kitchen at his namesake Salum, located in a tiny shopping center on Cole Avenue, a spot many people said couldn't possibly be ... More >>

  • Dining

    January 21, 2010
  • Blogs

    January 11, 2010

    Making A Name

    ​What is it that makes a chef great? If we allow that anyone (almost) can buy a fresh ahi tuna steak, sear it and toss on a few grains of sea salt, is it really a matter of a kitchen preparing good ingredients with requisite skill? Or is it something more?The topic came to mind during a weekend di ... More >>

  • Blogs

    December 22, 2009

    The Year/The Decade: People Who Shook Things Up

    Meredith L. MooreSome of the wares at Tei An.​We started off thinking about innovators, but...well, sometimes innovation comes in the form of foams, deconstruction or other overwrought foods and we didn't really want to dwell on the subject.But there are always people who shake things, either by n ... More >>

  • Blogs

    November 11, 2009

    First Look: Bruno Davaillon's Menu At The Mansion

    An old shot of the new chef. I...um...forgot to bring my camera last night.​Chef Bruno Davaillon is eager to know what Dallas wants for dinner. At least that was the sentiment echoed by the wait staff and marketing department last night at a media dinner at the Mansion on Turtle Creek.The Mansio ... More >>

  • Blogs

    November 3, 2009

    If Memory Serves: Travel Guides

    ​If Memory Serves chronicles moments from my dining past, perhaps explaining why I'm so damn warped.I wrote the restaurant section to a travel guide while I lived in Prague--and if I could remember which one I'd advise you to stick it back on the shelf and pick up another.It wasn't for Lonely Plan ... More >>

  • Blogs

    August 24, 2009

    Some High-End Restaurants Just Don't Measure Up

    ​Not being a fan of crowds, my intention was to avoid Restaurant Week. Yet somehow I ended up at Fearing's for an evening of rushed--as in 'get the hell out, we need to turn this table'--yet very pleasant service...and mediocre courses.It's quite likely, of course, that Fearing's crew pay less att ... 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

    July 22, 2009

    Top 10 Chefs Who Deserve More Attention

    When we sat down and thought about this, so many names popped into mind that if they were diseases, we'd be riddled. There was a time when few people mentioned Joel Harloff (Dali Wine Bar) or Brian Luscher (The Grape), but those days are fading. Michael Zeve of Sevy's or Jeffery Hobbs at Suze are bo ... More >>

  • Blogs

    June 5, 2009

    Joel Hodgson and Original MST3K Crew Return to Dallas with Titanic Live Show

    Hodgson, left, with his unsinkable comedy crew.Two decades since he made watching lousy movies on Comedy Central one of the funniest ways to waste a mid-'90s afternoon, Joel Hodgson has found a new, if similar, calling: a live touring show, Cinematic Titanic, with the original Mystery Science Theate ... More >>

  • Blogs

    April 27, 2009

    Written In The Stars

    Every so often, a ripple of controversy over the number of stars awarded to some restaurant disturbs Dallas waters.The three-star handouts to Rathbun's Blue Plate Kitchen and Hully & Mo by the Morning News certainly got folks excited. As for the big man's place, I can't say--never been there. I ... More >>

  • Blogs

    January 27, 2009

    10 Questions: Chris Ward

    Mercury chef Chris WardChefs seem to come and go, but Ward endures...although he almost left when, several years ago, the former President's staff considered him for the White House chef position. Indeed, he was one of three finalists selected from more than 15,000 applicants. Oh, and he did take a ... More >>

  • Blogs

    January 15, 2008
  • Dining

    December 15, 2005

    No Faux

    This "brasstrofé" conjures European yumminess

  • Dining

    August 25, 2005

    Better In The 'Burbs

    Plano restaurant delights with authentic Italian

  • Dining

    January 6, 2005

    Past Vs. Progress

    We love the nightlife

  • Best of Dallas

    October 14, 2004
  • Dining

    June 10, 2004

    Starring Roles

    Why don’t we have a nationwide restaurant rating system?

  • Dining

    March 18, 2004

    Servi-tude

    Which establishments have the best waitstaff?

  • News

    August 8, 2002

    Tropic of Groceries

    Dallas' pent-up lust for exotic foods has finally been met with the opening of Central Market. Will shopping ever be the same? Will our appetites?

  • Dining

    May 2, 2002

    Thom Tom Tim

    Triple R Group lands its first chef

  • Dining

    April 25, 2002

    French 101

    Le Rendezvous offers a respite from the flashy and the fancy

  • News

    July 26, 2001

    Something about Stephan

    After 25 years in Dallas' restaurant jungle, Stephan Pyles has come out respected and rich. How does he stay so clean?

  • News

    July 19, 2001

    The Player

    Dallas' T.J. Cloutier may be the best tournament poker player in the world--even though he's never won the "big one." You can bet on it.

  • Dining

    May 24, 2001

    Second Coming

    Patrick Esquerré offers some sinful delights at ungodly prices

  • Dining

    April 26, 2001

    Food to Go

    Dallas chefs learn their trade here, there and everywhere

  • Best of Dallas

    September 21, 2000

    Best patio

    Patrizio

  • Dining

    September 9, 1999

    Paris, Texas

    Though sometimes pricey, Jean-Michel Sakouhi's new bistro fits Dallas to a T

  • Dining

    September 17, 1998

    Food play

    Nana Grill's new chef toys with compelling flavors

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