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Brian wins 1st Place in the HICO Celebrity Chef Steak Cookoff |
| Brian recently won 1st place in the Celebrity Chef Division of the 6th Annual Texas Steak Cook-Off, Beef Symposium and Tourist Trap" held in historic downtown Hico, TX. The event, was recently featured on the Food Network and will be noted in the May issue of Everyday with Rachael Ray. |
| http://www.budurl.com/zup8 |
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Courtney Luscher Passes Level 1 Of The Master Sommelier Exam |
| Congratulations Courtney! Come on in and test her expertise over a nice bottle of wine |
| http://www.budurl.com/pz8a |
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Appetite For Instruction: Moules Frites-Part 2 |
| Brian and Karin share the secrets of making frites (European bistro-style fries) to go along with the Moules... |
| http://www.budurl.com/f55u |
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Appetite For Instruction: Moules Frites-Part 1 |
| Brian shares a few of his secrets with the Dallas Observer. A recipe for Moules Frites--that's fancy for mussels with French fries-- a European classic and a perennial favorite at The Grape. |
| http://www.budurl.com/wcwk |
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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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