There’s not always enough time in the day to skim a lengthy, re-worded press release that’s been stamped with “breaking” or “exclusive.” And some stories don’t warrant an entire page of prose. Each week we’ll gather the most important tidbits of Dallas food news and post them here, on SideDish. Because sometimes all you need is the scoop.
Dos Jefes now serving weekend brunch: Uptown’s newest tequila and tapas bar, Dos Jefes, is now serving weekend brunch. Chef Samir Dhurandhar has put together a playful menu with standout dishes like Chifa-style fried rice, huevos Benedict, and Captain Crunch French toast. Brunch is available Saturday and Sunday from 10 a.m. until 3 p.m.
Brandon Drew appointed chef de cuisine of the Pyramid Restaurant & Bar: The Fairmont Hotel has a new chef de cuisine. According to the release:
“Drew comes to the Fairmont from the Four Season’s Café on the Green where he was Sous Chef…Expect to find everything from Cantaloupe Gazpacho and shareables of Rabbit Rillettes and Pork & Apples to main courses of Shrimp and Grits and Squash Pasta along with Bone in Ribeye and Prime Niman Ranch Beef Filet. For side lovers—Crème Corn Brulee, Charred Okra and Grilled Asparagus.”
The Tipsy Alchemist now open in Uptown: Uptown’s newest bar, The Tipsy Alchemist (from the team behind Truth & Alibi), is now open in the old Dee Lincoln’s Tasting Room & Bubble Bar space. Expect over-the-top, dry ice-infused cocktail presentations.
Cuellar’s’ Fajita Ranch to open: According to their Twitter account, Cuellar’s’ Fajita Ranch plans to open for business tomorrow at 4 p.m. According to the release:
“Cousins Gilbert Cuellar, Jr., John Cuellar and Cory Cuellar are extending the boundaries of traditional Tex-Mex and incorporating true Texas flavors with their newest concept, Cuellars’ Fajita Ranch. When asked to describe the concept, the term ‘Ranch-Mex’ is what the Cuellars’ are using – which they define as Texas ranch casual cuisine served in a Hill Country atmosphere. This blend of Texas ranch food and Tex-Mex will allow guests to pair cheese enchiladas with a side of mashed potatoes and cream gravy, or delve into chicken fried steak covered in chile con queso, or create fajitas using fresh vegetables and their choice of sauces.”
“Cuellars’ Fajita Ranch is an opportunity to provide diners with the most popular things that I grew up enjoying as a child,” says Gilbert Cuellar Jr. in a statement. “Growing up on our family’s ranch in Glen Rose, Texas, my father grilled steaks and chicken and my Mother made chicken fried steak and fried chicken so what Cuellars’ Fajita Ranch does is bring that all together. I am not looking to innovate, but rather reflect back on my family’s history with this concept and give guests the opportunity to dine on what my family considers traditional Texas Ranch-Mex cuisine.” The restaurant opens tomorrow at 3310 North Central Expressway in Plano.
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