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Named Best Neighborhood Bistro |
| Modern Luxury has awarded The Grape with their Dish Award for Best Neighborhood Bistro. |
| http://modernluxury.com |
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Best brunch in Dallas-Fort Worth? |
| Chef-owner Brian Luscher throws out some different but delicious ideas for brunch: Light blueberry cornmeal griddle cakes with a hint of crunch; pan-fried trout with fried eggs and a frisee salad; cinnamon roll "pull-a-parts" with pecans and caramel; and, for folks with simple tastes, a mean bacon cheeseburger. The Grape's covered patio suits the brunch mood perfectly. |
| http://tinyurl.com/4k9s3s |
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Texas Monthly - May 2008 |
| Kudos to (relatively) new owner and returning chef Brian Luscher for the ambience (the murals and faux grape clusters are still there, thank goodness) and for the menu, both the old faves and the creative new additions. Try the Haystack for brunch: rösti potatoes, “half-scrambled” eggs, avocado, and Muenster ringed with a tomato-tarragon coulis. Blueberry cornmeal griddle cakes with honey butter and sausage proved to be a match made in heaven. |
| http://www.texasmonthly.com/food/dining/dallas/all |
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Voted D Magazine's |
| ...We started with an aromatic bowl of mussels spiked with jalapeño, ginger, and garlic (the serving was big enough to share), as well as braised lamb tartines and French bread piled with rich shredded meat and sweet onions. Delicious. |
| http://tinyurl.com/5kv78h |
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The Grape reveals its standing as a neighborhood institution... |
| The Grape reveals its standing as a neighborhood institution through scores of physical details both enduring and endearing. There are, most prominently, the gently faded frescoes of curling vines that amble across the dining room walls. Chockablock newspaper and magazine clippings, growing evermore sepia-toned in their aging frames, tell the story of American fashion via the clothes on cover models and the eyewear (sometimes astoundingly large) displayed by columnists on their byline pics through the decades. The menu, though also handed to you, is neatly scrawled on a blackboard, a tradition since the restaurant opened in 1972... |
| http://tinyurl.com/6ur7l |
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