by Andrew Chalk Situated strategically to offer imposing eastward views towards Austin, with a choice of indoor or outdoor seating, Blind...

by Andrew Chalk Sustainability will not become a reality as a result of some single miracle event, but as the result of a million...

by Andrew Chalk WHAT: North Italia is celebrating the season with its Summer Sips campaign featuring 14 limited edition cocktails created...

by Andrew Chalk Everyone cool, and me, was at STK tonight in Uptown to celebrate the Summer Solstice. The condition to attend: You had to...

by Andrew Chalk It was time to return to Asador at a media event this week, the destination restaurant in the Renaissance Dallas Hotel,...

by Andrew Chalk I was intrigued when I received a media invitation to EATALY’s biggest festival of the year All You Can EATALY. It is...

by Andrew Chalk At Sakhuu in Dallas tonight for Lau Eggroll, Spicy Shrimp Dumplings, Tom Kha Soup, Pad Woon Sen, Mussuman Curry and...

FROM THE WIRES... The app launches today in Texas to support local businesses, reduce food waste, save money and help the planet ●...

by Andrew Chalk Dallasites love New Orleans, but can't get there as much as they would like. Hey presto, some of the best restaurants...

by Andrew Chalk Grand Lux Cafe, the grandiose cafe in the style of the great European food palaces of the Belle Epoch era, has some new...

by Andrew Chalk PROLOGUE The Moll and I decided to visit Oklahoma City for a long weekend. I wanted some insight into interesting places...

by Andrew Chalk In a town where it is an economic miracle for a restaurant to last 20 months, Gorji is celebrating 20 years. It was...

by Andrew Chalk Grigliata di Pesce is an Italian dish of grilled seafood. EATALY has just introduced their version and it will wow you!...

by Andrew Chalk Modern Italian concept North Italia announces the launch of a new Pi Day campaign featuring a lineup of 15 specialty...

FROM THE WIRES MEDIA ALERT NEW CHICK-FIL-A AT THE NATIONAL NOW OPEN -New Location is Sixth Food and Beverage Concept to Open On Property-...

FROM THE WIRES... OAK'D is gearing up for its next wine dinner, which is Tuesday, February 28 @ 6:45 p.m. February’s Pacific...

by Andrew Chalk You have to have a strategy to get attention if you plan to open a steakhouse in 75201, which is zoned “steakhouse”. STK,...

FROM THE WIRES… Whether you’re in for a romantic evening or sharing the love with family and friends, Eataly has all the ingredients you...

by Andrew Chalk News from Pamela Sheldon Johns: Hello friends, reaching out to let you know that we are shipping our new olive oil. ...

FROM THE WIRES Three Wishes is a female-founded, design-forward cereal that tastes like childhood indulgence but is actually great for...

by Andrew Chalk How to sum up El Carlos Elegante? It is the upscale menu of Mexico City housed in an idealization of a traditional...

FROM THE WIRES... New EVOO collection sourced from sustainably nurtured groves, fully traceable from farm to bottle LYNDHURST, N.J. –...

by Andrew Chalk Steve McHugh set a standard in San Antonio with Cured a decade ago. Recently, he opened Landrace to a huge reception....

FROM THE WIRES... Eataly Dallas is bringing some of the best pastries in the world to their Italian marketplace at NorthPark Center this...

FROM THE WIRES... Social Oak Wine & Whiskey Lounge Now Open in Trophy Club The upscale lounge features a large selection of wines and...

by Andrew Chalk It is not every day that you get to dine with Bacchus. God of "wine, vegetation, fertility, festivity, ritual madness,...

FROM THE WIRES... Burn Pit BBQ Price: $8.99 - $10.99 Rubs and hot sauces also available on Amazon Grill masters know just how savory all...

FROM THE WIRES... Get ready to unearth one of Italy's most prized ingredients – fresh white truffles are back in season, and at Eataly...

by Andrew Chalk I just spent Saturday at the Austin Food and Wine Festival and Sunday at Chefs for Farmers Food and Wine Festival in...

Still a solid choice for imaginative, locally-sourced, New American cuisine by Andrew Chalk It has been several years since I dined at...