Thanks for visiting Trey’s Chow Down Brands. If this is your first visit, you’re in a for a treat. If you love food and travel, then you’re going to love what we have in store for you to enjoy in 2024.
This article DOES NOT contain Trey’s BEST BBQ picks! Trey’s separateBEST of the BEST in the USA articles for BURGERS, BBQ, BAGELS, DONUTS, HOTELS and RESORTS will be released throughout the calendar year in 2024. Stay tuned and follow us for these enlightening and informational articles. Thank you! – TREY
I hope everyone had a fantastic 2023 and has great plans to rock the new year in 2024. We had an amazing year at Trey’s Chow Down Brands. Thanks to all of our followers, friends, and national media network partners we reached over 100 million food, drink and travel-loving fans. We’re continuing our hunt for the BEST of the BEST so we can tell the world where to find the most creative chefs, delicious eats, tasty sweet treats, unbelievable bakeries, and unique restaurants everyone can enjoy. As we travel the USA, we’re also looking for the best hotels and resorts for our friends and followers to enjoy. We do it all, and we do it for you!
Yes, why yes I did and I went on a serious mission to locate the BEST we have to offer in the North Texas area.
Trey with Celebrity Chef Keith B. Hicks
If you’re one of the 5 million-plus people we reach every month through social media, event happenings, my radio and television podcast show then you’re aware of this fact. BUT I always like to state the obvious.
I’ve tried each one of these BLOODYS! Trust me, I have tried literally hundreds of Bloodys in the last decade. It was all tasted & tested and approved by Trey’s Chow Down and Drink With Trey
If you love brunch then chances are you love a great Bloody Mary.
I drank Bloody Mary’s between Texas, Florida, California, Washington, New York, even in Jamaica and Mexico. I drink them quite often and have been asked at least 100 times this year or more, “Trey, who has the best Bloody Mary in North Texas?”
Bloody Mary’s are a staple in the national and the Texas brunch scene. It’s a favorite among the cocktail lovers of all ages the young drinkers and the old.
But first, I want to discuss the history of the Bloody Mary because it still blows my mind how it was conceived and created. Just as simple as someone mixing a drink and giving it a name after one long night of drinking. I still laugh at this because so many awesome deals can transpire over cocktails.
The history of the Bloody Mary is simple. It’s only 100 years old.
In FACT, next year is the 100th anniversaryof the creation of the Bloody Mary.
Trey’s Chow Down was honored to enjoy some fresh, chef-driven deliciousness at the NEW Lexy’s Dallas, a hip local restaurant serving up creative American cuisine. Every dish is prepared fresh using only LOCALLY SOURCED vegetables and proteins from local farms and craft suppliers. Each dish is prepared by master chefs, absolutely perfect and loaded with deliciousness.
It’s located in the beautiful Trinity Groves a buzzing dining district with an eclectic range of eateries in converted warehouses. Sleek hip restaurants, a down-to-earth vibrant Art Park, and a bistro serving Asian fusion fare are among the options. Nearby, contemporary art galleries showcase the works of emerging local artists. Spanning the Trinity River, the Ronald Kirk footbridge has skyline views and access to trails in the river basin below.
The restaurant is colorful and vibrant, but still cozy and beautiful. As you enter through the front doors of LEXY’S you’re transported to a place of calm and coziness. You will feel relaxed and love the laid-back atmosphere. The menu is loaded with succulent flavorful meats, craft cocktails, sweets and a CHAMPAGNE VENDING MACHINE. I loved the SIZZLING WAGYU BEEF platter!! #stupiddelicious.
They offer a big variety including: Filet Mignon, Seared Tuna, Flatbreads, Salads, Fresh Wagyu Beef, Roasted Chicken, Big Phat Tomahawk Steaks, Herb-Crusted Salmon, Wines, fresh craft Cocktails, all with incredibly friendly service.
Trey’s Thoughts:
“If you love bright, beautiful, and cozy restaurants that are slinging deliciousness with big smiles and tasty craft cocktails, The new LEXY’S DALLAS is where you want to be. One of the BEST new restaurant openings of 2022. Chef Beto, along with his wife ALEXY and their team have a created an awesome world of culinary perfection and cocktail heaven!”
LEXY’S is a new official APPROVED Trey’s Chow Down Delicious Destination for all food and cocktail lovers to enjoy. Their brunch is a must see!
Wow, what a year 2020 was for the restaurant and service industry, and not in a good way. Thank goodness it’s over and we can move on down the road.
If you follow me then you know I’m extremely passionate about food, drink, creative chefs, awesome service folks, and the restaurants and grub pubs that host us. Last July I started pondering on what I could do to help support local restaurants, chefs, and the service industry. Something that was different, exciting and fun! I wanted to create something special that hadn’t been tried before. After tossing a few ideas around, the big light in the oven came on, and there it was, swirling around in my brain like berries in a blender. A fantastic and outrageous idea!
I created an outrageous, Texas-sized over-the-top menu full of unique, creative, colorful, delicious, and some massive dishes. These dishes would have to be Chef-driven, very large, creative, and delicious. A few are just simply unique but also delicious. True foodies and couples will love these dishes. They can be shared, used as food challenges, or just eaten because you love food. Whatever the reason, this menu sparks your foodie senses and will make you want to take a trip straight to Delicious-Ville. #Deliciousville
I got together with ten North Texas chefs to discuss my ideas, and some of those chefs even created new and special dishes just for the new Trey’s Chow Down Menu. I also located dishes that had already been created but would fit with the new menu. We have everything from breakfast to dinner; Burgers, BBQ, Seafood, Steaks, and more!
I made trips all over North Texas and tried every single dish myself. I watched the dishes being created and then I chowed down like a pig at the trough. What I ended up with was some unbelievably amazing dishes that are not only delicious and creative, but they are memorable as well. Dishes you can’t and won’t forget!
When you see these dishes, they are visually R.I.D.I.C.U.L.O.U.S! Every single person will say something like, “OMG, WTH Is That!” Believe me – I know because that’s all I’ve heard for the last eight months while working on this new menu.
Chef Hicks and Trey Brunch Event. I love creative fun loving chefs!
WOW!What a year it has been! I would have never believed that thousands of restaurants would close, changing the industry forever. That is exactly what happened in 2020, and things are still changing by the day.
I spent all year twelve months visiting brunch spots, chowing down and visiting with chefs. I felt it important to wait until the end of the year to release my Best and Unique Brunches in DFWon GOOD DAY FOX 4 because I wanted to be sure that all of the restaurants were open and slinging deliciousness for everyone to enjoy. Some of my favorites have closed permanently, and some temporarily due to COVID-19. It was sad that I had to delete restaurants off this years list. We must support our local restaurants, chefs, and service folks by visiting their restaurants, ordering TOGO, or for delivery. They need us now more than ever, especially since it’s the holiday season.
I love any meal that’s loaded with a delicious culinary JINGLE! But, truth be told, I’m in love with brunch because it has a certain vibrancy to it. You can brunch early or late and enjoy some chef-driven tastiness because there is no set time for brunch. I’ve seen people bunch at nine am, and I’ve seen them brunch a three pm. it just doesn’t matter. What does matter is that the brunch is made with a creative spin and is prepared HFD #HotFreshandDelicious.
August 18, 2020 is National Fajita Day in the USA!
They say the first culinary evidence of fajitas was in the 1930s, along with the Spanish naming. The cooking style used at that time was by a campfire or directly on a fire pit or in a skillet. Originally, it was made from throwaway cuts of beef by Mexican vaqueros in Southwest Texas. The fajita was developed as an everyday meal in the early 1930s. Since then everyone has fallen in love with the fajita!
Who doesn’t just love some succulent delicious fajitas? I think everyone loves fajitas! Well, at least every one I’ve ever spoken with loves them.
The main issue I’ve learned about fajitas and the folks enjoying them is everyone seems to always want more meat. Some of the other issues I hear from folks when I inquire about how they like there fajitas is pretty basic. They say fajitas can be dry and have little or no flavor, or they didn’t receive enough fixings. Everyone might desire more meat or fixings and eat them differently, use a different choice of corn or flour tortillas, but when it’s all said and done everyone loves fajitas.
Every chef, restaurant, or family business that offers fajitas has a different flavor profile. You won’t find any particular fajita meat with the same flavor profile! Everyone uses a different preparation process. They use an array of different spices, marinades, marinating processes, and cooking techniques. Some restaurants offer you fixings with your fajitas, and some charge you extra for it.
Trey’s Chow Down BEST Burgers 2019 Party on ABC in Dallas with Kara Swell from WFAA Victor Plaza.
Wow. I’m in disbelief that 2019 has already come and gone? Where did it go? It seems like it was just yesterday we completed and introduced our BEST Burgers in North Texas for 2018.
2019 was a BIG burger year in North Texas. We had some old restaurants close and a bunch of new ones open. Almost all of them sell some sort of burger.
The burger business is crazy in the U.S.A.
A national research company states that we sell 6.48 million burgers a day around 75 burgers a second! What? Yes, 75 burgers a second! The burger date roughly breaks down as 4,500 burgers every minute, 270,000 every hour, 6.48 million a day, and 2.36 billion burgers a year. Another research study states we sell 50 billion a year worldwide.
I truly don’t care what the accurate numbers are. I just know that almost everyone loves to bite into a succulent, savory and delicious burger.
Even though another year has come and gone, we spent twelve months locating and chowing down on some of the most amazingly creative burger combinations in North Texas.
In 2018, we visited a hundred and twenty restaurants to locate the best burgers. I’m thrilled to say we topped ourselves again for 2019. We didn’t plan it that way… It just happened!
We were running the roads and adding mileage to our vehicles. We visited over 135 locations and chowed down on 200 different burger combinations.
Every time I ate a burger I would say, “On to the next”!
It’s been chilly outside a few days this month. Anytime it’s cold I start thinking about delicious savory chili.
If you follow me, you know how much I LOVE beef or proteins like chicken and pork. That being said winter and the cold time of year always screams CHILI to me with plenty of proteins for that downhome southern comfort feeling.
Brandon and Trey’s Chow Down
Today chefs prepare chili with various types of proteins. They use ground beef, smoked brisket, smoked rib meat, bacon, or pork belly, venison, some even use chicken!
Gone of the days of old where chili just had ground beef.
The possibilities are truly endless when chefs are trying to create the tastiest chili dish.
You can’t forget vegan chili… Some folks just want chili without the beef! To each his own. I just want everyone to enjoy some lip-smacking, toe-tapping, knee-jerking chili of their choice.
When I eat my chili I get a bowl of flavorful chili top it with massive amounts of cheese, some onions, jalapenos, and a dash of my favorite hot sauce. I get cozy and start chowing down on my favorite chili.
If you research chili you will find that is was proudly introduced in Texas, yep San Antonio.
“An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled in San Antonio in the early 1700s. Historians do know that chili was a popular meal amongst cowboys and pioneers on the Western frontier. In the 1880s, chili stands became popular in San Antonio selling chili citywide.”
When you think of Nashville hot chicken, all kinds of delicious thoughts come to find. Just think of crispy fried hot chicken dripping with delicious savory flavors that make you foodie senses run wild.
Choose YOUR Heat ( Texas Hot )
Nashville hot chicken has skyrocketed in popularity in the last two decades. I use the term “skyrocketed”, but really I think it’s been more like a supersonic ride.
If you don’t know what Nashville hot chicken consists of, then you must be a vegan or vegetarian, because these days it’s everywhere!
The origins of Nashville hot chicken are simple; it was created in the south Nashville back around 1930. In the 1970s, the new addition was created by using a different array of peppers and served with slices of white bread.
If you research the definition it’s a pretty basic explanation;
“Hot chicken, or Nashville hot chicken, is a type of fried chicken that is a local specialty of Nashville, Tennessee, in its typical preparation, it is a portion of breast, thigh, or wing that has been marinated in a water-based blend of seasoning, floured, fried, and finally sauced using a paste that has been spiced with cayenne pepper. It is served atop slices of white bread with pickle chips. It is both the application of a spicy paste and the presentation that differentiates it from similar dishes, such as Buffalo wings. It can be viewed in similar context to other foods that have been tweaked to be unique in a regional way, such as the slugburger or the Mississippi Delta tamale.”
Grilled Atlantic Salmon: granny smith apples, bitter greens, lobster caramel
Back in the 1920s, ’30s, ’40s, and ’50s, long before there was any social media platforms, entertainment facilities, and organized bar events we had luxurious dinner clubs.
These clubs had first-class service where the staff catered to every customer’s need. No matter what they needed, the staff and the dinner club would make it happen.
I know this because my family-owned restaurants and two meat companies in the Dallas/Fort Worth area at that timeframe. My granddad, along with his sales staff, would make sales calls on dinner clubs and gambling halls offering all kinds of meat products. I heard all the stories about how vibrant, interesting, and classy those clubs were back in the day.
My granddad and grandma would visit these places in the evening time, socializing with clients and their customers. It was a different time and place back then, and at times I wish as a society we still had some of those values.
Lobster Potstickers: soy-ginger dipping sauce
If you’re one of the three million or so folks we reach every month then you how much I love to socialize, listen to great music, and slingback some cocktails. They say the apple doesn’t far from the tree and my case that is true.
I’m passionate about locating the very best food and drink experiences in Texas for everyone to enjoy. That means when I get a call, or I hear about a new place, I always make time to visit and see what it’s all about.
When I heard there was a new dinner club in Dallas I wondered if it would be a true dinner club or one of those places that just called themselves a dinner club.
As we were riding up the elevator to the dinner club I was getting excited about the possibility of certifying this place as one of the only true dinner clubs in DFW for our followers.
I’m happy to say I was extremely excited by the time the doors opened on the elevator.
Roof Top Bar and lounge area
The Clover Clubis everything you could imagine and more. It’s a vibrant club with fantastic music, delicious chef-driven, flavor-packed menu, with a classy retro feel. I’m in love with the 1950’s vibe and the 2019 sound.
Chef Anthony believes in using only farm fresh vegetables and ingredients to achieve bold flavor profiles in every dish.
Eddie “Lucky” Campbell, who also owns the Parliament and the Standard Pour, partnered with Chef Anthony Van Camp to create dinner club magic in Dallas.
Season of Summer: Citrus infused vodka, lemon verbena, watermelon, yuzu, sea salt, soda…
They have an entertainment director onboard as well. They organize the big band entertainment to ensure they keep the first-class standards that makes the Clover Club truly an original in Dallas.
After you eat and listen to some amazing music, or if you just want to take a little break, you can head upstairs to the rooftop bar and lounge area.
I truly enjoyed the rooftop it has amazing views of the Dallas area. You can grab some cocktails and take a seat on some comfortable patio furniture. If you like the bar area you can sit there too, or stand and gaze over the city of Dallas while you enjoy the beautiful evening in Texas.
I’m excited and thrilled to say I’m in love with The Clover Club. The offer real dinner and music experiences for everyone who walks through their doors. All I can say is: ” Clover Club is a place where one can eat, drink, and listen to some amazing music in a vibrant atmosphere. It’s truly a Dallas original and I’m glad they decided to create this beautiful place for everyone to enjoy.”
This isn’t about barbecue I found on the internet or on television… I spent twelve months traveling to various restaurants, barbecues, festivals, and events. I visited 119 barbecue joints and tasted some 280 different items. Of course, I visited some fantastic dedicated barbecue and food festivals like Smoked Dallas, Smoked Fort Worth, Red Dirt Barbecue & Music Festival, Chef For Farmers,Austin Food and Wine Festival, and many others seeking out my mission to find the VERY BEST barbecue for our followers to enjoy in 2019
If this is your first time visiting Trey’s Chow Down; HELLO! Welcome, and thank you for stopping by! I highly encourage you to watch one of our television broadcasts, social media episodes and give us a follow on social media.
Trey’s Chow Down got invited to the roll out of the new PEI WEI Benton Boxes. I had time to visit with Chef J about Pei Wei’s new Bento Boxes and the new Clean-Label Initiative,The Wei Forward™ program. I was thrilled to hear about the program, and that Pei Wei has created some incredible new Benton Boxes packed with big bold flavors and freshness. I really enjoyed the NEW BENTO BOXES they where really delicious. I also loved the new Cauliflower Rice option which is now on the menu and it may be substituted in the Bento Boxes for rice. There are so many NEW options and everything is prepared fresh to order at each Pei Wei location.
Please read about the Bento Boxes and the Clean-Label Initiative,The Wei Forward™ program.
Hello Bento. Hello Options. Longing for more variety? Don’t settle. Indulge in the variety you crave at a price you’ll love with PeiWei’s new customizable Bento Box for just $9.99*.
Beginning April 17, Pei Wei Asian fast-causal brand started offering handcrafted variety with customizable Bento Boxes perfect for a fresh and delicious meal.
“We couldn’t be more excited to offer customizable Bento Boxes to guests that are as visually stimulating as they are delicious,” said Chef J. Sullivan, PeiWei’s Director of Culinary Innovation. “We’ve brought Japanese tradition to the fast-casual space with Pan-Asian options and even cauliflower rice. The idea behind the Bento Box was that we wanted to highlight a variety of dishes that PeiWei guests love and allow them to tailor their box to fit their own personal taste and preference.”
LOCALLY SOURCED vegetables and proteins from local farms and craft suppliers. Each dish is prepared by master chefs, absolutely perfect and loaded with deliciousness.
