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Chef Junior Borges to Lead New Restaurant Concepts in The Village Dallas Entertainment District

This entertainment district is sure to be the new gathering spot for residents and those just visiting the area.

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Photo courtesy of The Village Dallas

The Village Dallas has announced that Chef Nilton “Junior” Borges is executive chef and vice president of culinary for a new development that will include 12 restaurant concepts located within The Village’s new entertainment district, a 34-acre mixed-use lifestyle project opening in 2020.

The 300-acre collection of apartment communities that began a half-century ago in northeast Dallas is located near the Park Cities and North Park Center. Chef Borges will be leading a team of chefs in his new role, overseeing multiple restaurant openings in the spring of 2020.

A notable figure on the Dallas dining scene, the Brazilian-born chef developed his skills in several of New York’s best kitchens before moving to Dallas in 2014. His stellar career includes a rare five-star review from Leslie Brenner in 2016 as the opening chef at Uchi Dallas. He has also served as executive chef of FT33 and The Joule, where he oversaw all six of its dining establishments.

“I am excited to be a part of The Village,” said chef Borges. “I plan to serve the surrounding neighborhoods of The Village and guests from throughout the DFW metroplex at these new restaurants, which will offer dining experiences perfect for both special occasions and weekly meals.”

Chef Borges has noteworthy culinary creativity with the ability to harmonize, enhance and build out the flavor of his dishes. His commitment to sourcing from area farmers and ranchers will shine at these restaurants, which are situated among tall live oaks in one of Dallas’ long-standing residential communities. Additional announcements are to come regarding details of the 12 new restaurants.

“Chef Borges came up as someone who would be an excellent culinary leader for The Village’s new entertainment district in every conversation I had with many of the top chefs in Dallas as we were searching for someone to fill this role,” said Larry Spelts, president of Village Hospitality. “His experience in great destination restaurants combined with his multi-outlet experience at The Joule have prepared him to lead our culinary team to execute at a high-level. We are excited for what is to come for him and for the future of The Village’s new lifestyle experience.”

For more information on The Village Dallas, please click here.

Food + Drink

Tailgate BBQ at Four Seasons Dallas with Pitmaster Jack Arnold of Snake River Farms

Don’t miss this exciting dining experience.

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Photo courtesy of Four Seasons Hotel Dallas

In Texas, tailgating is an art. It takes proper planning and execution. Moreover, to execute the best tailgate, one must have the best grill.

Four Seasons Resort Dallas welcomes Pitmaster and Guest Chef Jack Arnold from Snake River Farms and Big Green Egg to showcase the ultimate grilling experience.

The Tailgate Barbecue kicks off at 6:00 pm on November 30, 2019 in the Pavilion at Four Seasons Resort Dallas.

“We are looking forward to a great evening with Jack and serving up a delicious menu that will leave attendees salivating for more barbecue,” says Christof Syré, Executive Chef at Four Seasons Resort and Club Dallas at Las Colinas.

Jack, who exclusively cooks on four Big Green Egg grills, will share tips and grilling techniques as well as his passion for grilling that he learned from his dad, a south Texan and his main inspiration for charcoal grilled and slow smoked beef. Jack represents Snake River Farms, which is a family-owned company with more than 50 years of experience in the beef industry, producing some of the highest quality American wagyu beef from ranch to table.

Chef Syré and Guest Chef Jack Arnold’s mouth-watering menu includes bourbon molasses blazed Snake River Farms kurobuta pork shoulder tacos; Texas bobby quail, jalapeño, goat cheese and bacon lollipops; hickory charred Snake River Farms American wagyu black grade cap of ribeye bites; brown sugar guajillo Snake River Farms pork belly; and whole grilled red fish with sweet peppers, caramelized onions and canton tomatoes. Side dishes served up from the grill are charred shishito peppers with smoked tomato aioli; charred fall veggie kebabs with chimichurri; and cast iron roasted patatas brava with guajillo spiced sea salt.

Accompaniments include warm BBQ potato salad; cole slaw; grilled baby romaine; and corn and black bean salad.

Finish up the evening with pumpkin pie in a jar; cherry cobblers; bourbon flamed baked Alaska; banana pudding; warm cookies; baked brown sugar caramel apples; and liquid nitro ice cream.

The event is $65 per person and a cash bar is available for libations. Reservations are highly recommended. Call 972 717 2525 to reserve a spot.

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Around + Beyond

Mallow Box S’Mores Bar Cafe Opens

Gourmet marshmallows arrive at the Shops at Willow Bend, just in time for the holiday season.

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Image courtesy of Mallow Box/Facebook (Photo credit: Unknown)

Mallow Box, the company know for their gourmet marshmallow food and beverage items, has opened a store just in time for the holidays.

The brands first retail location in the Shops at Willow Bend food court is open, serving a variety of s’mores, hot and cold drinks, shakes, bowls, skewers and more.

“We’re so excited to be launching our first retail location,” said Mallow Box Founder Martha Ware. “We began with small local events, trade shows and pop-ups at places like Nordstrom’s eventually having a kiosk at the mall. Now we’ve taken the next step and looking forward to serving our great mallows and mallow-based drinks and shakes.”

All Mallow Box marshmallows are hand-made from scratch without preservatives. Each delicious item and drink come in a variety of flavors such as chocolate and cream, maple bourbon with bacon bits, lemon and banana rum, among many others, with a choice of toppings such as M&Ms, peanuts, coconut and more.

All items are also available to go. The s’mores bar is a new concept and customers will get to customize their s’mores to their delight –– choosing from cookies, marshmallow flavors, chocolate types and toppings! All s’mores are made on site and in front of the customer.

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Around + Beyond

New Menu Items at Stampede66 by Stephan Pyles at Delta Hotels by Marriott Dallas Allen

The new fall menu crafted by Chefs Stuart Race, Mikeal Frey, and Stephan Pyles is available now.

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Photo courtesy of Stampede66 by Stephan Pyles (Photo credit: Jonathan Zizzo)

The new Stampede66 by Stephan Pyles fall menu crafted by Chefs Stuart Race, Mikeal Frey, and Stephan Pyles is available now for lunch and dinner.

Located within Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center, Stampede66 by Stephan Pyles offers guests a true taste of Texas through familiar Southern dishes with a contemporary twist.

The new menus highlight the Southwestern flair the restaurant is known for, but will offer a greater variety of approachable choices for guests. Stampede66 classics such as SP’s Hell’s Eggs, Shiner Bock Beer Bread, SP’s Original Southwestern Caesar, Honey-Fried Chicken, 72-Hour Brisket and more will remain on the menu.

“We crafted the menus to celebrate the Lone Star State utilizing ingredients Texans love,” said Executive Chef Stuart Race. “Lunch and dinner will be updated by utilizing more seasonal ingredients along with flexible options, such as our Keto-friendly items.”

The lunch menu is divided into five sections including Salads and Soup, Sandwiches and Pizza, Stampede66 Keto, Big Plates and Dessert.

Guests can enjoy items such as the Smoked Turkey Cobb, Pulled Barbecued Pork Pizza, Shiner Bock Fish Tacos, Blackened Shrimp and Grits and more.

Keto-friendly options include the BBQ Spiced Seared Grouper with Avocado, Watercress, Almonds, and Heirloom Cherry Tomatoes and the Grilled Sirloin with Tomatillo Green Beans, Broccolini and Cilantro Butter.

Salads and Soups range from $7 to $14, Sandwiches and Pizza from$12 to $16, and Big Plates range from $12 to $29.

Guests have the opportunity to choose items from seven sections on the dinner menu including Bocaditos for Sharing and Bread, Tacos, Salads and Texas Classics, Stampede66 Keto, Stampede Signature Large Plates, Steaks, Chops and Seafood, Serious Sides and Dessert.

Dinner entrees include Chef Mikeal’s Burger with Wood Grilled Beef, Muenster Cheese, Fried Egg, Crispy Onion Strings, Spicy Chipotle Bacon Aioli (also available for lunch), Wood Fired Grilled Strip Loin, King Salmon with Chard and Sundried Tomato Pesto Orzo, and more.

Stampede66 Signature Large Plates range from $19 to $24, Steaks, Chops and Seafood range from $19 to $49, while Tacos, Salads and Texas Classics are available from $7 to $16.

Stampede66, founded by James Beard Award-Winning Chef Stephan Pyles, a 5th generation Texan and founding father of Southwestern and Modern Texan Cuisine, serves as an ode to Texas as the concept was influenced by Pyles’ upbringing. The atmosphere at Stampede66 allows guests to surround themselves with projected scenes of glorious Texas landscapes, hand-carved wood accents from Master Woodworker Doc Wright and original sculpture and art by Chris Judy and Specified Art.

The restaurant, placed within the Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center, is located at 777 Watters Creek Boulevard, Allen, Texas 75013.

Stampede 66 by Stephan Pyles is open daily to the public for breakfast, lunch and dinner and weekend brunch. Semi-private dining options for groups are available. Reservations can be made by online or by calling 469.675.0800.

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