Celebrity Chef John Tesar's Knife Burger to Open at New Food Hall in Texas

Celebrity Chef John Tesar's Knife Burger to Open at New Food Hall in Texas

Food halls, in general, are becoming wildly popular.

Earlier this year, Foodable reported on how this new dining category may become the next big thing with more fast casual restaurants joining forces to form part of a diverse collection of food offerings housed close together in one go-to destination for customer convenience.

The appeal for consumers, who want to eat healthier, support local farmers and fisheries while having different cuisines available to satisfy every craving, is there.

Our industry expert, Donald Burns, went out on a limb late last year predicting the rise of food halls, as he shared his favorite spots found around the U.S.

"Today, people, they want to mix it up… they want to try out new things. Nothing is better than going to a food hall with your friends and having lots and lots of different options available... There are [great] ones out there in the market. There’s one in Houston, Tex., called Conservatory… There’s another one: Avanti in Denver… also the Revival Food Hall in Chicago. Another great concept!,” said Burns.

Well, Fort Worth, Tex. is the next lucky city with development plans in place to create an exciting food hall in Crockett Row at West 7th.

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Most Anticipated Dallas Restaurant Openings of 2015

Most Anticipated Dallas Restaurant Openings of 2015

By Rebecca Combs, Foodable Contributor

So what is in store for the Dallas culinary scene this 2015? Here is a peak into Dallas' upcoming restaurants.

Armoury D.E.

It's probably going to be as cool as it sounds. Opening early in 2015, this beer driven restaurant will take over one of Deep Ellum's best spaces – 2714 Elm Street. The unique name actually came from a name that can be seen on a brick wall inside the space that dates back to the 1800's. It is also a salute to the meat-packing company – “Armours”.

The restaurant-bar will feature craft beers, cocktails, and seasonal plates at an affordable price point. The group working on the project includes Peter Novotny, Dan Murry, Johnny Brown, and Abram Vargas. They are not amateurs when it comes to the industry. Having worked on Dallas hot spots like Cedar Social, Libertine, and Londoner, you can be sure that Armoury will be another great Big D hang out.

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The Flavors Of Dallas: The 14 Chefs Included and the 14 Missed

The Flavors Of Dallas: The 14 Chefs Included and the 14 Missed

By Rebecca Combs, Foodable Contributor

Yesterday marked the 1st Annual Flavors of Dallas, a true foodie and culinary experience that benefits the American Liver Foundation. After careful consideration, fourteen premiere chefs were selected to participate in this unique dining extravaganza. Each chef had his or her own table of 12 and added their own unique flare to the table with linens, flowers, and other themed items. 

Below are the 14 participating chefs, and the 14 we would have liked to see in the ring, too.

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A Cut Above: Peeking Into John Tesar's Upcoming Knife

A photo posted from @KnifeDallas on Mar 10th of Knife's early developments. | Photo Credit: Twitter// @KnifeDallas

A photo posted from @KnifeDallas on Mar 10th of Knife's early developments. | Photo Credit: Twitter//@KnifeDallas

Don't call it a comeback. Or a steakhouse.

Anyone with a fork-wielding hand in the Dallas foodie scene has been talking about Chef John Tesar’s soon-to-be-open Knife. The modern steakhouse, er, steak restaurant, which is still under construction at the Hotel Palomar, is set to open at the end of this month. Knife will be replacing Central 214. (As of last week, Central 214 has confirmed with us that they are still taking reservations, but it was not made clear until when.)

Knife will use local meat suppliers, including 44 Farms, and its menu will include the usual steak restaurant suspects, with additional specialty cuts like beef cheeks, outside skirt, oxtail, and quite a few others. Read More

Q+A with Award-Winning Dallas Pastry Chef David Collier

Photo Credit: Garrett Hall/EDFW

Photo Credit: Garrett Hall/EDFW

Sometimes less is more. We tend to dig chefs who apply this same thought to their dishes, so as not to overpower the flavors in a creation. Notable pastry chef David Collier, currently of seafood-centric Spoon Bar & Kitchen and who will be heading up the pastry team at soon-to-open steakhouse Knife, agrees. “John [Tesar] and I have said ‘try and keep things as light as possible’ because it’s seafood. I tend to play with one, two, maybe three flavors max, but one of them is going to be Papa Bear… Ours are desserts that you have one spoonful and it’s enough.” Read More