Good day to all the BBQ lovers,

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.

Good Day Fellow Foodies,

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

Hello Y’all,

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.

Good Day Chow Hounds,

I’ve had a love for food since I was a young buck…maybe a buckling. I love many different types of foods, but one of my favorite types involves Asian cuisine. When you throw “street prepared foods” into the mix, my senses really go into full tilt boogie.

Wikipedia’s definition of street foods is, “food that brings together various offerings of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side.”

Street food is always fresh and prepared by local cooks and prepared with their own flare and flavor profiles. They always remain true to their culture and put a twist in most cases. That’s exactly what I found at this new hidden jewel in Euless, Texas.

I had a follower of Trey’s Chow Down send me tip about this wonderful place in Euless. Immediately, I knew I needed to try it. I receive a lot of tips and it’s hard to visit to each and every location or recommendation. BUT when the name says “street food”… well then that goes to top of my list ASAP.

When I was trying to find the location of “Trinty Street Foods” I was shocked at how hidden the location was. It reminded me of an old spy movie where they tell someone to travel down the back streets, turn at the water fall, turn at the big statue, then look for the gold eye in the dragon and go around back, lol!

Ruth’s Chris Pairing Dinner

Complex, daring and flavorful. It’s not every day you get the chance to experience unique expressions of Pinot Noir from central California, Russian River Valley and Rogue Valley, alongside five incredible courses. Limited seats are available on select dates in April for our Pinot Noir TasteMaker dinner, featuring Belle Glos. Reserve yours today.

A ONE-OF-A-KINDPINOT NOIR TASTE TOUR.
For this TasteMaker Dinner, we’re pouring wines from the Pinot Noir grape, from
renowned winemaker Joe Wagner, including the award-winning Belle Glos. Join us for a rare chance to
taste the grape’s unique expressions from different appellations in California and Oregon, all alongside five incredible courses.

Make your reservations at the link below. Have fun chowing down!

https://www.ruthschris.com/promotions/pinot-noir-wine-dinner?

Good Day Chow Hounds,

If you research The Bird Cafe website it reads their A chef-driven concept right on Sundance Square Plaza. Where, the focus is delicious, delectable, seasonally-driven food, craft cocktails, and carefully curated craft beer.

The Bird is split-level restaurant with more than 6,400 square feet of indoor space and 2,300 square feet of patio space looking out upon the new Sundance Square Plaza where your sure to have a special and unique experience!

Chef Driven that is for sure with the new chef taking the reins!

In my opinion, it takes six traits in order to be an incredible chef. It takes creativity, dedication, attention to detail, passion for food, leadership capabilities, and the desire to be the best and never quit. Okay, so seven things actually! These skills separate the cooks from the chefs. Some have all of these skills and in addition to so much more.

About five years ago I met a rising, up and coming chef. I remember to this day walking in and seeing him working on some recipes for new menu items. I noticed he had a clean-cut had a beard and was being extremely diligent with his work. I spoke to him a little bit, introduced myself, and together we talked food for a few minutes. I could tell when I left that his attention to detail, the way he expressed his thoughts on food and the culinary arts that, he was going to be an amazing chef.