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Sassetta Brings Lux to Design District

Tucked inside the Decorative Center at the corner of Oak Lawn and Hi Line Drive, Sassetta joins Wheelhouse and soon to open Go Go within the newly constructed 10,000-square-foot complex designed by the renowned Seattle-based architectural firm Olson Kundig.   315 more words

Steven Doyle

Visit DFW: Best Brunches

With the help of Visit DFW, I’ve compiled a list of my top five brunch spots and a brief explanation on why these restaurants made the cut.   574 more words


Eat Me: Soft Shell Crab at Stock and Barrel

by Steven Doyle

We are still in full swing soft shell crab season, and this is a good thing. Better restaurants and seafood hubs are flying in fresh, live soft shells ready for frying. 297 more words

Steven Doyle

"Now if y'all wanna party like we do..."

If you read my blogs, you by now see a recurring theme with the city of Dallas. DINNING AND DRINKING! With the city being pretty flat, vast, and land locked it doesn’t leave much room for much else activity.( don’t get me wrong; Dallas is a great place to live with many different areas too it, leaving you with so much to explore.) Well, during the summer, dinning and drinking get taken to a completely different level…..DAY PARTY SEASON!!!!!   619 more words



How did you get into Sales Enablement?

I was found my second home and joined the SE Society.

What are you currently working on?

Begging bacon and toast every morning from my owner. 21 more words

Lakewood Neighbors Rally Around 4-Year-Old With Cancer

DALLAS (CBSDFW) – While most families will be heading to the lake or hanging out with friends this Memorial Day weekend, it is a tough one for the Pampel family in the Lakewood neighborhood of Dallas. 484 more words


Chef Graham Dodds at Urbano Cafe for One Evening

by Steven Doyle

We had a chance to chat with chef Graham Dodds recently who is taking a breather after closing Wayward Sons on Greenville. Dodds is taking this time to consult and do some fun pop-up dinners which can always be an exciting way for any chef to express themselves on the plate. 198 more words

Steven Doyle