dining SPOTLIGHT

Another Broken Egg

It’s our passion to create exceptional dishes for breakfast, brunch and lunch that are “craveably” delicious with an artisanal flair.

One90 Smoked Meats

Offering bbq combo plates, sandwiches, tacos, sides, desserts & a wide variety of locally smoked meats, including Brisket, Bison, Turkey, Chicken, Pork, Salmon, Duck, Lamb & Tenderloins.

Closed , Tues.-Sat. 11am-8pm Sun. 11am-5pm

Haute Sweets Patisserie

Treat yourself and the ones you love with the finest desserts, French Macarons, cookies, cakes & more. Award winning chefs bring premium restaurant quality treats right to our neighborhood. You’ll be amazed! Paleo & Glutenfree available.

Mon-Fri: 10:00am-7:00pm Sat: 9:00am-6:00pm

Sun: Closed

PIE TAP PIZZA WORKSHOP + BAR

The pie’s toppings often are as quirky as the manner in which they’re made. Hrinkevich says the menu was revised a dozen times before they settled on popular staples and a few more adventurous options, like the creamy Eggs Florentine, a brunch pizza topped with sunny side-up eggs and homemade hollandaise sauce.

Hrinkevich, Mauro and owner Rich Hicks’ made-from-scratch mentality car-

PIE TAP PIZZA WORKSHOP + BAR

Ambiance: Relaxed pizzeria

Price Range: $12-$20

Hours: 11 a.m.-midnight MondayWednesday, 11 a.m.-2 a.m. ThursdayFriday, 10 a.m.-2 a.m. Saturday, 10 a.m.-midnight Sunday

2708 N. Henderson Ave. 972.432.7800 pie-tap.com ries into the rest of Pie Tap’s menu. The sauces, pasta and mozzarella cheese are made in-house. Restaurant-goers can sit at a counter adjacent to the kitchen and watch the chefs spin salads and pizza doughs alike.

“It’s a very up-front, transparent kitchen,” Hrinkevich says.

The freedom to be creative and longtime relationship with Mauro and Hicks is why Hrinkevich left his longtime career with P.F. Chang’s to join the venture, which opened last year. The three worked together at Romano’s Macaroni Grill in the 1990s.

“The relationship has been there for a long, long time,” he says.

Raymond’s Bar-B-Que original

Raymond Erwin’s legacy of cooking of salty traditional barbecue with true Texas flair began in 1952, when he took a job under restaurateur Jimmy Underwood, who had establishments all over Dallas.

Erwin spent decades learning the craft of barbecue, from how the make fall-offthe-bone ribs to never-dry turkey to the perfect Southern sides that brought the whole plate together. He spent much of his time at Underwood’s Barbeque, which opened in 1964 at 10920 Garland Road. In 1981 he took over the location and renamed it Raymond’s Bar-B-Q.

It was a no-muss, no-fuss kind of place where food was served on cafeteria trays and sodas cost 85-cents even into the 2000s. The butter-yellow booths and kitschy ‘50s décor made it seem like one of those true road-side restaurants you see in old photos on Texas highways.

He sold the building in 2004, but his namesake business kept on until new owners moved their Monterrey BBQ and Mexican Cuisine into the Garland Road location.

But during his many decades in Casa View, Erwin was known for doing things the same way. He kept his flavors consistent and used the same chili bean recipe since 1957. Here it is, first shared with the Advocate in July 1999, and dusted off just in time for the summer grilling season.

Raymond’s chili beans

2 cups dried kidney beans (Raymond prefers Colorado Mile High Beans)

5 cups water

½ cup chili powder

¼ cup salt

2 tablespoons black pepper

1 teaspoon vegetable shortening

Dash of cayenne pepper (to taste)

Soak beans overnight in the water in a large pot.

Bring beans to a boil and add shortening, waiting until it melts to stir.

Reduce heat to low and cover, cook until beans are soft (about 2 hours).

Add water if necessary to keep beans fully covered.

Add spices, and cook another 5 minutes. For best taste, let beans sit at least 45 minutes to soak in all the flavor.