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The food is tight, if a little too mainstream for more adventurous tastes. But this clean, straight-ahead New Americanish restaurant tosses out a lot of global rations--escargot, sushi, steak, Cajun pasta, burgers, meat loaf--right down the middle of the road.
A$AP Rocky, B.o.B., Trinidad Jame$, Joey Bada$$ & Pro Era, Berner, Chevy Woods, Smoke Dza
Like martinis? This is your place for shaken, not stirred, with the requisite chilling ice shards glinting in the glass. Sunday nights enjoy half off most bottles of wine! Ah, but the food! Salads are fresh, endearing affairs with bleu cheese, pear or apple. Entrees include pistachio crusted mahi-mahi or the famous meat loaf and the chicken lasagna. Dessert might be a luscious, decadent chocolate marquis or the humdinger bread pudding. Get a cappucino to top off the night, smile at the great service and enjoy the cool, dark atmosphere of relaxation and chic. Recommended!!
Former club owner Brad Priebe, who once owned Suede Bar & Grill down on Greenville Avenue and had his fingers in the Dragonfly Bar & Restaurant before it went through its many incarnations (Milkbar, Syn Bar) and burned down and is now a nursery... More »
Enigma, that promiscuous streak of revery on Routh Street, appears to be no more. The disheveled building, scarred from too many visions (a pond near the front stoop, for example) halted in midstream, is locked up, and most of the odd... More »
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Silenced partner You could call it a classic case of biting the hand that feeds you. Or maybe the hand that wants to take over. It seems Chris Svalesen and his undisclosed lone investor in Copper River, his new seafood restaurant slated to go... More »
Maguire's owner Mark Maguire laments that his North Dallas New American restaurant is a little too upscale for his tastes; his customers seem to keep pushing the check average up while he wrestles them by dropping prices. Maybe Maguire is a little off in that way. Maybe he doesn't understand that if you train your service staff to sincerely treat diners as special guests, they want to come to your restaurant and give you money; sometimes lots of it. People are funny that way. They like to... More »
It's unremarkable, yet it works. A wide tongue of catfish with a crisp golden coating is slipped between a cleaved roll and crowned with fresh ruddy tomato slices and a smear of Creole remoulade. The fish is greaseless, crisp, and moist with stratified flakes of flesh and not a hint of river silt. More »
The typical wait staff team has a range of characteristics: Either they are indifferent, dim, perfunctory, or overbearing, or they're dressed like pee-wee golf caddies. Maguire's gaggle of servers is so professional and self-assured, they're able to cloak their brutal efficiency in an air of graceful sincerity. Plus, they know the menu and perform their tasks with mindfulness. Restaurants charging gobs of green more than this place rarely perform as well; the staff doesn't even wear pee-wee... More »
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