RESTAURANT REVIEW Buzzbrews offers fresh, organic spin on diner favorites
When I used to go out until all hours, the choices for late-night meals were pretty limited: Denny’s, IHOP, or, if we were feeling fancy, Café Brazil. I don’t really go out like that anymore, but if I did, I would probably be a regular at Buzzbrews. Similar to Café Brazil in that they specialize in coffee, they also stand out from the others because of their fresh, organic spin on familiar favorites.
Buzzbrews has several different menus, ava...
RECIPE OF THE WEEK Weeknight Chicken Tonkatsu with Homemade Japanese Sauce
2 whole chicken breasts, boneless and skinless
½ cup white flour
1 egg, lightly beaten
1 cup Japanese panko crumbs
Salt & pepper to taste
¼ cup Canola oil
2 teaspoons water
1 teaspoon dry mustard powder
1 cup ketchup
¼ cup Worcestershire sauce
4 teaspoons low sodium soy sauce
On a chopping board, place the chicken breasts in between two pieces of plastic wrap. Using a meat tenderizer or a flat, heavy pot, gently pound...
Chef Montse Estruch and Diana Vasquez at Salum
The energetic atmosphere at Salum, a highly celebrated restaurant in Uptown Dallas, consisted of glass raising and quiet chatter recently during a standing room only special dinner. Guests enjoyed an eccentric seven-course meal that included monkfish and shrimp bisque, veal tenderloin, a selection of Catalan sweets, and many more accompanied by fine Spanish wines. A very professional staff paraded the room keeping glasses full and diners happy...
RESTAURANT REVIEW Qariah's 'amazing food' makes up for humdrum service
In the U.S. during the ’70s and ’80s, it seemed as though all we heard about the country of Lebanon was tragic: a civil war tore the country apart, all but destroying what was once a popular tourist destination. Considered the crossroads between the Middle East and the Mediterranean, Lebanon was once a financial and cultural hub, influenced by the cultures of the Middle East and Europe. Grilled meats and fish, mezze (a selection of dishes, oft...
RECIPE OF THE WEEK Beef & Guinness Pie
1 tablespoon extra virgin olive oil
2 lbs. beef stew meat
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 cups Central Market beef stock
1 ¾ cups Guinness beer
2 tablespoons white flour
1 sheet puff pastry, thawed
1 egg, lightly beaten
In a large saucepan, heat the oil over high heat, add the beef and cook until browned, about 3-4 minutes. Remove the beef and set aside. In ...