Dunkin' Donuts to Test Delivery in Dallas

Massachusetts based chain Dunkin' Donuts is all set to launch its new doughnut delivery program. termed "Dunkin Deliver" with on-demand delivery company DoorDash. Currently, Dallas residents are able to order doughnuts, coffee, and other Dunkin offerings from 7 a.m. to 10 p.m. on the app, with promises of a quick 45 minute delivery.

Multiple store currently are offering delivery, including Addison, Plano, Carrollton, Preston Hollow, Frisco, Richardson and the University of Texas at Dallas location. Representatives of the company report that more store will be added in the future. Read More

Blind Butcher: A Perfect Cure for Meat Lovers in Dallas

In this “Table 42” vignette, brought to you by the Foodable WebTV Network, we are joined by Oliver Sitrin, one of Blind Butcher’s five co-creators. Watch the full episode as Sitrin tells us his personal philosophy on food and why the team chose the location they did, and shows us how to make the Blind Butcher’s meat and cheese board, featuring a meat lover’s dream: pastrami and portobello mushroom pastrami, duck bacon, Texas wagyu eye-of-round beef tartare, beet-pickled quail Texas egg, house-made potato chips, crispy capers, house-made butcher’s mustard, Scotch egg, bacon bratwurst, headcheese with pickled carrot, scrapple, tomato jam, carrot-and-celery chutney, beet and goat cheese terrine, pickled green beans, carrots, pickled garlic, radishes, house-made ricotta, local honey, blind cow, candied Texas pecans, lavash, and crostinis (exhale!). 

Dallas Chefs Recycle Food Scraps with Delicious Results

Local Dallas chefs have begun working towards a greater sustainable culinary system, with some even beginning to work with an unexpected ingredient: food scraps. Consisting of the pieces of food stuff that would generally be discarded, several local chefs are re-purposing these scraps as potential ingredients.

At Chef John Thompson's Sugarbacon, the eponymous hit dish is made using a pork stock made with leftover pork lard and 'confit gel.' Front Room Tavern uses excess duck skin for a chicharron style dish that serves the crispy skin alongside a truffle-Parmesan rub. Oliver Sitrin of the Blind Butcher takes it even further with his zero-wastage policy. Bones are made into stocks or broths, excess meat goes into sausages and any leftover peels or egg shells are composted or fed to nearby pigs. Read More

Dallas Restaurant Group Snatches Up Prized Location on Greenville Ave

Chef Graham Dodds  | Facebook, Hibiscus

Chef Graham Dodds | Facebook, Hibiscus

One of Dallas' top culinary teams has just picked up another prime piece of real estate to establish yet another concept. Duo Brandon Hays and Phil Schanbaum, the team behind So & So's as well as High Fives, have both announced plans to open the tentatively named Wayward Sons restaurant in former Woodfire Kirby's steakhouse on Greenville Ave.

Heading up the kitchen will be Chef Graham Dodds, who has made quite the reputation for himself in the Dallas culinary scene for his focus on local and seasonal cuisine. How will the new restaurant reflect his culinary style?  Read More

Chef Kent Rathbun to Open 3 New Concepts at Dallas Fort Worth Airport

Local Dallas Chef Kent Rathbun announced he will open not one but three new concepts within Dallas Fort Worth Airport. The chef was awarded a contract to open three new restaurants inside DFW's Terminal D: The Lounge at Abacus, KR's Whitetail Bistro and Kent Rathbun's Aviator Bar.

The Lounge at Abacus will feature an eclectic small plate menu, while the Whitetail Bistro will focus on classic French cuisine. The Aviator Bar is set to feature a curated craft beer and wine list alongside some small bites. The concepts are set to open in the airport sometime in 2016 Read More