Recent Posts
- Casa Rubia, Omar Flores' Spanish Spot in Trinity Groves - Dallas
- Chef John Tesar's Spoon Bar & Kitchen
- The Brad at The French Laundry
- A View to a Steakhouse - SER Steak + Spirits, Hilton Anatole - Dallas
- Dipping into TJ's Seafood Market and Grill on Oak Lawn - Dallas
- Fried Paradise 2012 - Fried Food Fun at The State Fair of Texas
- Dallas' John Tesar, Danyele McPherson, and Joshua Valentine on Top Chef Season 10 in Seattle. Let the fur fly!
- "... is everybody in? The ceremony is about to begin."
- Mesa Veracruz Coastal Cuisine - Oak Cliff, Dallas
- Collecting some of Chef Omar Flores' Driftwood, Oak Cliff - Dallas
Give These!
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New from Thomas Keller!
ad hoc at home
Comfort food - Keller style. 200 recipes for family style meals.
New strain of Crack!
Momofuku
Sections featuring each of David Chang's Momofukus: Noodle Bar, Ssäm, and the brilliant Ko.
Biography of Ferran Adrià
FERRAN
The Inside Story of El Bulli and the Man Who Reinvented Food
Life, on the Line
Alinea Chef Grant Achatz' Story.
Featured Books
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Foodie Crack!
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Under Pressure
Thomas Keller brings sous-vide home. Sign me up!
The Big Fat Duck Cookbook
Holy Crap! A masterpiece by Heston Blumenthal. (X-Mas Hint!)
The Complete Robuchon
Cool! 800 precise, easy-to-follow, step-by-step recipes.
A Day at elBulli
Ferran Adria reveals some of the secrets.
On The Line
Eric Ripert - behind the scenes at Le Bernardin.
Alinea
Grant Achatz demonstrates why you WANT to eat something containing Agar Agar.
The Brad's Bookshelf
- Click Here for my new feature: an informative (due to its random nature) listing of many favorites from my collection of food related books! (and, yes, it links to Amazon - if ya dig one, buy it cheap!)
Pinterest
Top Chef
September 19, 2012
September 18, 2012
"... is everybody in? The ceremony is about to begin."
This is about to get crazy all up in here.
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About
- Hey, Brad Murano here - I am addicted to crazy good food and all that is associated with its preparation, presentation, and consumption. I'm based in Dallas, but eat wherever necessary.
Rather than traditional criticism, I will feature dining topics and destinations that interest me, as well as my "in-the-moment" food photography. I spend my discretionary income on food and drink, and once in a while I get comped.
If you don't see this symbol:
, it was paid for with Cold Hard Cash, and that's that.
I also do other stuff...
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