I received an email from a burger lover who requested I check out Liberty Burger. He thought I would enjoy it, I figured “Why not”?
There are plenty of new burger joints to visit, but it is nearly impossible to visit them all. After I did my due diligence, I thought it necessary to take a ride over to chow down at the DFW Liberty Burger.
Liberty Burger philosophy is, “We are family-owned and Texas-grown, and that’s how we operate. We not only strive to reinvent the all-American concept of the hamburger, but we pledge to be a restaurant with high-quality food, social contribution, and environmental responsibility. We believe in doing things right: sourcing the freshest and highest quality product, finding local bakeries that use only American-grown ingredients, and ensuring that our meats come from responsible sources.
No, it’s not the easiest way to run a restaurant, but it is the right way – and that’s what we are committed to doing. Call us crazy, but Liberty Burger has goals far above the “bottom line.” We hold our values close to our heart and pride ourselves on quality, community, and service. From the beef to the beer to the beverages, Liberty Burger strives to use only family-owned and Texas-grown products and services.
We believe in supporting the communities that support us, and we are thankful for all of your support.”
BBQ on the Brazosat the Texaco Gas Station in Cresson, Texas has been open now for about five years. I can’t beleive it’s been 5 years since I pulled in there, threw the door open and screamed, ” Where is my BBQ boys I’m hungry?”
Pit Master Chef John Sanford has won many awards since opening the place. They even won a spot in the Texas Monthly Top 50 BBQ Restaurants last year. Nothing can stop this BBQ dream team except for one thing… a NEW business lease. Not only have they won all those awards but they’ve also been featured on Fox 4 and some other T.V. stations.
“Taste of Dallas, Dallas’ premier summertime food and drink festival, returns for its 32nd year serving up three fun-filled days of great food and music featuring over 50 restaurants and food trucks, Backyard Bites presented by Coleman Backyards, Latin Flavors presented by Jose Cuervo, dozens of engaging and interactive sponsor and exhibitor activations as well as The Foodie Experience with its all-inclusive food and beverage sampling format on Friday night.
Taste of Dallas Music – Presented by Dallas Observer, features over 40 music acts on 4 stages throughout the weekend with all concerts and performances included in the price of admission”
About six months ago I heard details of a new restaurant PERCH that was going to open on top of the new Frost Bank Tower in downtown Fort Worth. I thought what a wonderful idea. A brand new high-rise building with a brand new restaurant where the sky would be the limit.
My family has been in the restaurant business for over 100 years. All my life has been in the restaurant industry, and I follow a personal policy… don’t visit a new place until they’ve been operating for a month or two. I’ll go to openings, review parties, and media presentations, but I don’t review for at least a month or 60 days. Too many procedures can change when a new place opens. The staff, menu items, kitchen operations, and even the front of the house is trying to find their groove. You have to be fair and give them time so everyone and everything flows operationally perfect for a review visit.
We visited the new high-rise cafe Perchfor the first time this evening. I believe they’ve been open about eight weeks now, so you know I was ready.
When you research the word PERCH the definition from dictionary. com, the result is; a pole or rod, usually horizontal, serving as a roost for birds. any place or object, as a sill, fence, branch, or twig, for a bird, animal, or person to alight or rest upon. a high or elevated position, resting place, or the like.
My writings, blogs, travel post, ranch happenings, and delicious food posts don’t include negativity or negative connotations. I’m always upbeat and I tell jokes. I live, laugh, love, eat, drink, and travel to the best of life. However, I felt it necessary to write about a dark topic; suicide, death, my mother, and Anthony Bourdain.
This subject is close to my heart. The day I saw the news about Anthony Bourdain taking his own life, it had me thinking deeply.
When I read Bourdain took his own life I hopefully believed it was “fake news” or a prank. I spent an hour researching the event and came to the
realization that is was true… and I just couldn’t believe it.
I have never met him, and I do not know him on a personal level. I watched his shows and loved the level of honesty about travels, cooking, people, kitchens, and political views. Throughout my research about Bourdain’s life, I found that he has stated his suicidal thoughts before, and has wrestled with demons his entire life. I felt an empty space in my heart for the way he must have felt for years.
There are a lot of parallels between Bourdain and my wonderful mom, Carol.
My mother Carol Cartwright Chapman was lively and an honest woman with a compassionate heart the size of Texas. She was so lovely that people would stop just to stare at her beauty and talk to the incredible woman with the big smile. I know folks say this all the time but it was true EVERYONE LOVED her, and if you didn’t, it’s because you never had a chance to talk with her.
Carol loved to help people, in fact, I think she wore a permanent candy striper uniform because she volunteered at the children’s hospital so often. Traveling made her so happy. She adored to tell stories, have great grand meals, loved cocktails, and enjoyed parties.
I believe it is important to be transparent about these issues because someone else out there might be able to relate.
Just like Bourdain, she had demons that ate her up daily. I’m not exactly sure why, but I think she drank and did drugs for the same reasons Bourdain did the same things. He has been honest about these issues in interviews. My mother Carol would regularly say to me, “Trey, if something happens to me don’t spend all the money and take care of yourself!” I would always say, “Mom WTF are you talking about? You’re incredibly beautiful, everyone loves you, and you live a charmed life. Nothing will happen to you, ever!” She would smile and tell me, “You just never know Trey.”
Today, and every day, I say to myself, what the f@#k was I thinking? Why did I not see the signs? They were there all along every time she told me that. After her death, I found out she tried to commit suicide two times before and she wasn’t successful. She had been taken to the hospital and no one told me. You don’t think I didn’t feel like someone hit me in the head with a steel pipe?
At first, you go through the angry stage, the “Why?” stage, then the forgiving stage, then back to the “Why” stage. You end up staying at this stage. It’s something that will eat at your daily thoughts because you want to know the answer to the questions; Why did she do it? Why didn’t she ask for help? The same thoughts came up when I heard that Bourdain had committed suicide.
The answer to that question is… they don’t even know what’s wrong. I’m pretty confident that no one really knows why they do it, and especially the ones committing suicide!
I am sure people never thought Anthony Bourdain would do this. He seemed happy, he was successful, rich. He was traveling and eating around the world on an extremely successful television show and won some of the biggest awards and worldwide accolades.
When I was a boy, I remember riding in the backseat and driving by Angelo’s BBQ in Fort Worth, Texas. You could smell BBQ two blocks up the road before even getting there. That was over forty-five years ago, back when the DFW area had only a few barbeque joints. The usual order was limited to ribs, brisket, or chopped beef. There wasn’t nearly as much selection of BBQ as we have today.
Boy… have times changed. Change is good, and delicious. The BBQ market has gone crazy with all kinds of creative dishes and innovative ideas. We have old ol’ fashion BBQ, craft BBQ and some BBQ that I’m not even sure how to classify it. Pitmasters and chefs will stop at nothing to create mouth-watering deliciousness to send our foodie senses into overdrive. Everyone is competing for the next incredible dish and smoking up Texas with the best BBQ chow downs.
The competitiveness for the best barbeque has resulted in techniques that perfectly yield insanely good flavors on the finest meats. Foodies around the world have fallen in LOVE with Texas BBQ time after time. Chefs are replicating and doing it up Texas style. The bigger the better, just like everything in Texas. The best restaurants have chef driven menus, farm fresh house prepared sauces, and create bold BBQ flavors. Trust me, I’ll show you the best of the best places to chow down on barbecue.
Some say the “Taco,” a staple of traditional Mexican cuisine, dates back to the 18th or 19th century and in the silver mines in Mexico. While tacos do not have a very long history, I don’t think anyone truly knows their origins. If I were a betting man, I most definitely would say the taco has Hispanic roots, lol.
If you say, “Hey Trey, describe a taco to me in your words.” I would say without hesitation, “A taco is an unbelievable treat of tasty, creative goodness wrapped up in a corn or flour tortilla!”
I really can’t explain the flavor of a taco, but each of you know that when you see the word “taco” anywhere, the mind goes into what I call the “Full Tilt Boggy!” The word “taco” sends our thoughts running amuck with visions of delicious toppings, meats, and cheeses. Truth be told I never get sick of tacos, and I can never get enough of them ever. They are addicting! One is not sufficient, three for sure isn’t, and ten might be just right. I am in LOVE with tacos. I have spent the better part of the year eating tacos with Celebrity Chef David Hollister and watching David cook a bunch of tacos. David’s love for tacos unquestionably matches mine.
Sometimes, you just stumble into a truly fantastic place. Maybe you even had dreams about the perfect place and wished someone would just create it. Then…all the sudden…out of the clear blue you hear about someone opening your dream concept.
Well my friends, I can’t tell you how many times my dad, and others, have discussed a place that serves great biscuits with lots of fixings. Growing up in four generations of family restaurant business, you learn to love all kinds of concepts. Gatherings have us sitting around discussing great foodie ideas.
A while back I heard about 2 biscuit bar concepts, but it was still in the works. They were going to open one in Plano and call it “The Biscuit Bar”. I thought to myself, sure they are we will see about that. I figured it was probably all talk.
I stopped by the NEW ChopShop in Los Colinas last week for the grand opening and it was fantastic. I loved the open floor plan concept and all the colors that are displayed for all to see. I tried several items but loved the “Grilled Protein Bowl” with chicken. Everything I tired including the “Nitro Cold Brew” was farm fresh and delicious.
ABOUT ORIGINAL CHOPSHOP: The Original ChopShop is a neighborhood eatery crafting ‘Just Feel Good Food’ from whole ingredients. Since the first restaurant opened in Old Town Scottsdale, Ariz. in 2013, Original ChopShop has provided a warm, welcoming place where guests can come as they are and fuel their well-being with wholesome, flavorful food. Protein bowls are a core focus of the menu, providing guests with three key essentials: greens, grains and proteins. The menu also offers salads, sandwiches, acai and pitaya superfruit bowls, fresh-squeezed juices, and protein shakes, all made from scratch on-site with real, quality ingredients. The team at Original ChopShop is proud to offer customizable food for
One of my favorite things in this world is eating biscuits. Any type of biscuits, in any dish, in any form! I’ve been pondering on the idea of writing a story on biscuits because they are so delicious. After TWO whole years of research, I finally decided to let all my fellow foodies know where the best biscuits are located. I waited for TWO years because new eateries kept opening. Here we go everyone hop on the biscuit train!
Dictionary.com defines biscuits as…Any of various hard or crisp dry baked products: such as (1) British : cracker (2) British : cookie b : a small quick bread made from dough that has been rolled out and cut or dropped from a spoon. They’re just so much more than this.
When I read this, I laughed and thought we need to have a good ol’ Texas version of a definition for what biscuit means. So here it is…
Trey’s Chow Down defines biscuit as: a delicious lil flour-based treat cooked until golden brown perfection. It is fluffy, flaky, soft and should be covered with gravy or slathered in butter and jelly. It can be used for a sandwich, breakfast, or brunch treat.
I’ve been looking all over DFW for the best of the best biscuits. I’ve found some really delicious ones along with spreads to top them with. I hope you enjoy these lil bites of goodness as much as I enjoyed eating them. Head over to any of these places and let me know what you think! Be sure and tell ’em who sent you!
The rock rolls again folks! Some years back in Keller, Texas, a place opened for business named Bronson Rock. Over the years they’ve added space, live full band performance shows, and good food. They’ve seen some hard times with a business partnership, but not any more. Those times are LONG GONE!
The new owner Sam Dalton is no stranger to the restaurant and bar business he’s been very successful with other ventures. Sam and the new Operations Director Dan Carr are excited about the new management, new staff, new delicious menu, and new operations. I’ve visited several times since the new owners took over and the rock is rolling full steam ahead.
Dan Carr prides him self on excellent customer service and strives to make each experience perfect at Bronson Rock. In a recent interview with VoyageDallas.com, Dann said this about his career choice in the restaurant business.
“One day ten years ago, I was honest with myself and acknowledged that although I never planned to make a career in the restaurant industry, there was no denying it; I loved it. As of now I have been in the service industry 25 years. I have worked almost every position that this industry has to offer. Through that I feel it has given me a great understanding and respect for this business. I have a genuine love for guest satisfaction. Nothing pleases me more than hearing about what a wonderful experience someone has in my establishment. When I was a bartender, I always strove to be the best, fastest, and friendliest bartender each customer had ever met. As a manager and now co-owner of an establishment, I love the fact that I carry on my shoulders the responsibility for the entire customer experience.”
One could say that being smoky would be a bad thing, but one could also say being smoky is an excellent thing! I’m telling you right now in this case… smoky is an awesome thing.
I heard about this place in Dallas a few months ago called the Smoky Rose. Some chef that goes by the name of Chef Spoon was slinging smoky deliciousness and creating good vibes with his flavorful chefy sides. So I headed over to check it out, and stake my claim.
I knew I would enjoy this place as soon as I pulled up and saw the overall coziness, the incredible outdoor patio, the fire pits and large couches. If you follow my food adventures then you know I’m a sucker for cozy friendly atmospheres where one can eat, drink, laugh and socialize for hours.