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The Scoop: Soup for a Cause, Mudbug Season, and More

Your weekly helping of Dallas dining news.

Eat some cornbread and listen to some country music at Garden Cafe: Chef Graham Dodds is partnering with musician Elaina Kay this Saturday, January 19 for a dinner and a show.

The menu: Texas red chili and jalapeño cornbread, Balmorhea bourbon and brown sugar pulled pork, Parker House rolls, smoky campfire beans, spicy sunflower sprout slaw, marble potato salad, baby lettuces with shaved radishes and goat cheese and artichoke vinaigrette, honey and lemon-glazed carrots, buttermilk pie with raspberry preserves. So much food.  Holy smokes.

Doors are at 6 p.m. and show starts at 7 p.m. Tickets cost $45 and can be purchased here.

Slurp some soup for a good cause: The 11th annual Stewpot Alliance Soup’s On! luncheon and art sale will be held this Thursday, January 17 at The Hilton Anatole Hotel. Proceeds benefit The Stewpot, a safe haven, which provides meals for homeless and at-risk people in Dallas.

According to the release:

“Regina Calcaterra, author of ‘Etched in Sand,’ will share her story on overcoming a childhood characterized by poverty, abuse, and homelessness. And, as always, some of Dallas’ finest chefs–under the direction of Chef Brian C. Luscher, owner of The Grape–will prepare signature soups for the occasion. Guests can view and purchase one-of-a-kind pieces of art crafted by artists in the Stewpot Art Program.”

The chefs: Jeff Bekavac, Cane Rosso; Omar Flores, Whistle Britches; Brian C. Luscher, The Grape; Danyele McPherson, 8020 Hospitality; Suki Otsuki, Mudhen Meat and Greens; Caroline Perini, Easy Slider; Janice Provost, Parigi; Anastasia Quiñones; Jeramie Robison, City Hall Bistro; Abraham Salum, Salum; Nick Walker, CBD Provisions; and Michael Youssef, The Hilton Anatole Hotel.

Tickets cost $250 and can be purchased here.

V-Eats Modern at Trinity Groves has a new menu: Chef Troy Gardner is shaking things up at his vegan restaurant. New items include the High Steaks Bowler: a quinoa and lentil salad with roasted cauliflower, fresh spinach, and a mushroom medley. There’s also an Impossible burger and Lone Star Chili Cheese Mac with Impossible crumble.

“2018 has been a great year for V-Eats,” says Gardner. “We are excited to launch into 2019 with a new, healthier menu. While we all love the comfort foods, we’ve also heard from customers they want lighter choices that don’t sacrifice flavor. People perceive a typical vegan meal as being just vegetables and tofu, but I love showing people it’s so much more than that. We’re excited to continue on our journey to elevate vegan cuisine and show people easy ways to incorporate plant-based food into their diet in 2019.”

It’s mudbug season at Shell Shack: There are so many crawfish at Shell Shack right now. And you should go eat them. They received their first batch last week and are offering a promo until January 17, where if you purchase two or more pounds, you’ll get a complimentary bowl of New England clam chowder or chicken and sausage gumbo. That’s that.

Have a scoop? Send it to [email protected] 

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