Restaurant Reviews DFW

Sixty Vines Uptown welcomes new Chef de Cuisine

Via @emerazphotography on Facebook

Award-winning wine concept Sixty Vines has recently named Ty Thaxton as their new Chef de Cuisine. Thaxton, who previously worked at The Keeper, came on board as Sixty Vines’s new Executive Chef late last month, following the departure of Stan Rodrigues. According to Thaxton, taking over the Sixty Vines team was a smooth process.

“It’s refreshing to be in such a well-oiled machine, and just run it a little bit tighter as well,” Thaxton says.

Thaxton’s restaurant industry resume boasts incredible feats, including experience as the Executive Chef at The Ritz-Carlton Hotel in Georgetown, Washington D.C. He hopes to use the knowledge he’s acquired in his almost two decades in the industry and apply that to cultivating success in Dallas’s growing food district.

“I hope to bring even more creativity and innovation,” Thaxton says. “Something that can keep Sixty Vines fresh and relevant in the area, but also, fall in line with our brand.”

Thaxton has traveled to various parts of the world, studying the cultures and crafts of various populations. He came to Dallas due to his and his wife’s desire to be closer to family. Upon moving to Dallas, he was hired in Plano at The Keeper, where he worked for almost a year until coming on board with Sixty Vines. As Thaxton has been part of Frontburner since he moved to Dallas, he was familiar with most of the Sixty Vines team before taking on his new role.

“I was actually involved in some of the hirings for this locationearly on, so it’s not like I’m starting from scratch with a bunch of strangers,” Thaxton says. “It’s very important to have that cohesiveness right off the bat, that way, we can just hit the ground running.”

As Sixty Vines’s new Chef de Cuisine, Thaxton hopes to continue to help Dallas’s restaurant scene grow and diversify.

“I like that Dallas is just now starting to dip its toes into food diversity,” Thaxton says. “You’ve always had these little ethnic pockets around town, but the selection is a lot more diverse now than it was 10 or 15 years ago. People are starting to open up their horizons more. For the longest time, our only options were Tex-Mex and steakhouses.”

As for the future of Sixty Vines, Thaxton is preparing his team for greatness as Frontburner expands its empire.

“We are planning on opening properties in other cities next year,” Thaxton says. “We want to make sure we have our techniques and processes down to a T here before we move forward.”

Sixty Vines is currently open in Plano and Uptown Dallas, with its next location slated for Houston in early 2019.

Sixty Vines, 500 Crescent Ct #160, Dallas, TX



Restaurant Reviews DFW

State & Allen Introduces New Spring Menu

Clandestine at the intersection of State and Allen streets in Uptown Dallas sits the eponymously named State & Allen.  As Dallas’s first ever Green Certified restaurant, State & Allen offers guests healthy alternatives to traditional bar food, along with a selection of fruit and vegetable based cocktails. Those wanting to kick back with a few friends in a sporty, casual environment, while enjoying a variety of delicious, more healthful food and drink options should most certainly consider paying a visit to State & Allen.


The Coconut Blackberry Mojito is a cocktail which consists of Captain Morgan, coconut, lime juice, simple syrup, muddled mint, and blackberries. It is topped with soda, which gives it a carbonated kick. The Coconut Blackberry Mojito is heavy on fruit flavor. It has a sweet, milky taste, and the consistency of a cold-pressed juice. The mint makes for a beautiful garnish for the cocktail, which, overall is spectacular.

Coconut Blackberry Mojito from State & Allen (Photo credit: Alex Gonzalez)

Equally as good is the Green Prickly Pear Margarita, which consists of Texas Hill Prickly Pear Moonshine, Wright’s Green Salsa, prickly pear juice, agave, and lime juice. The idea of salsa in a margarita might sound peculiar, but this is Texas, therefore there are very few things that can’t be improved with touches of salsa. The Green Prickly Pear Margarita has a hot, spicy kick to it, and has the thickness and consistency of a bloody margarita. It’s unlike any margarita around, but it makes for a unique, signature item.

Green Prickly Pear Margarita from State & Allen (Photo credit: Alex Gonzalez)


For those not too thrilled about the idea of healthy bar options, there are plenty of filling, meat-based items that one would never guess are health conscious. The Pork Belly Tostadas are the perfect alternative to regular greasy, oily nachos. Each tostada is topped with southwestern kimchi, peach chipotle jam, crema, and a small cut of pork belly. The pork belly is cooked very well, with a brown, crispy exterior. It is spiced to perfection, and easy to bite and chew.

Pork Belly Tostadas from State & Allen (Photo credit: Alex Gonzalez)

Not big on red meat? State & Allen also offers Ahi Tuna Poké, which is a spectacular fish salad with fresh vegetable surroundings. These vegetables consist of radish, avocado, and gyoza crisps.

Ahi Tuna Poké from State & Allen (Photo credit: Alex Gonzalez)


Another honorable starter mention is the Heirloom Tomato & Pasta Salad. This pasta salad is a six cheese pasta sacchettini blended with blue cheese, walnuts, capicola, grilled corn, and topped with a chervil-peppercorn vinaigrette. This salad is so hearty, it could probably take the place of an entree.

Heirloom Tomato & Pasta Salad from State & Allen (Photo credit: Alex Gonzalez)



Perhaps the must-try option at State & Allen is the Skillet Pork Chop. The Skillet Pork Chop is about the size of a steak. It is juicy, thick, and served atop a delightfully tangy bourbon gastrique. The Skillet Pork Chop comes served with kimchi arugula salad and confit fingerling potatoes. Many people aren’t crazy about arugula, as it has a bitter taste, however, the sweetness of the kimchi cancels out the bitterness of the arugula.

Skillet Pork Chop from State & Allen (Photo credit: Alex Gonzalez)

The Grilled Jerk Redfish makes for a healthier alternative to State & Allen’s meat-heavy dishes. The fish comes garnished with thinly cut sweet potatoes and sauteed broccolini and sits on a bed of grapefruit salsa verde. The salsa verde is to die for! It tastes like a very fine vinaigrette, but spicy, and not as oily.

Grilled Jerk Redfish from State & Allen (Photo Credit: Alex Gonzalez)

Overall, State & Allen is the perfect bar for Dallasites who want the sports bar experience, minus the deleterious bar food and cocktails and the overall rowdiness of Uptown nightlife.

State & Allen is open every day, with happy hour beginning at 3:00 p.m. For more information on State & Allen’s hours, menu items, and location, be sure to visit their website.

Restaurant Reviews DFW

Meet Pam Eudaric: A Jane of All Trades

Everyone has heard the age-old expression in which that if one does what they love, they never have to work a day in their life. For Pam Eudaric, this is the reality. Eudaric is the owner of Chocolate Secrets, located in Highland Park. She also owns Green Earth Metal Company, Joe Carter Construction, and Uptown Printer. For some, maintaining four businesses may sound daunting, but for Eudaric, it’s the reason she wakes up in the morning.

“I enjoy doing a lot of things,” Eudaric says. “What ever presents itself, what ever need arises, that’s what I try to go do. I don’t believe it’s necessary to do only one thing throughout your entire life. I think you should explore and be open to different opportunities.”

As one could imagine, Eudaric is busy at nearly all hours of the day. Luckily for her, this does not pose a burden.

“I don’t necessarily feel the need to have down time,” Eudaric says. “All of the things I do, I enjoy. For example, did you know we have live jazz here Wednesdays through Saturdays? I get to come here, have chocolate, drink wine, and listen to music.”

After years of hard work, Eudaric feels that she has earned the life she has always wanted. Prior to owning her companies, Eudaric worked as a business litigation attorney. However, she eventually dreaded having to constantly be the bearer of bad news, which is why she decided to venture away from the realm of law.

“When you’re a business litigator, usually the answer is ‘no,'” Eudaric says, “meaning, if you were to ask me something, the answer is likely to be ‘no,’ and I’d knock your teeth in. When I retired to take care of my children, I opened up a business where the answer is always ‘yes.’ When you’re in my home, I take care of you like I take care of my family.”

Eudaric’s mantra of treating guests like family rings true throughout her store, Chocolate Secrets. Chocolate Secrets offers guests a variety of chocolates, paired with a selection of wines.

“We make all of our chocolates in house,” Eudaric says. “I have hired chefs from seven different countries and they are incredibly talented.”

All of Chocolate Secret’s chocolates are prepared in-house (Photo credit: Alex Gonzalez)

Her carefully-selected chocolatiers are always hard at work, and constantly help Eudaric bring her ideas to life.

“I just came up with a new recipe for a fantastic chocolate called ‘Black Panther,’” Eudaric says. “I’ve seen the movie four times. I like to think of this chocolate as a ‘fabulous’ and ‘honest’ chocolate.”

The ‘Black Panther’ is among the many chocolate options available at Chocolate Secrets. As a business owner, Eudaric’s prerogative is to priortize the needs of every customer and make them feel at home.

Some of the many chocolate treats available at Chocolate Secrets (Photo credit: Alex Gonzalez)

“I’m trying to inspire little moments of bliss,” Eudaric says. “I want to give everyone all of the options possible, because I want to make them happy.”

After years of hard work, Eudaric was recently awarded the Quest for Success award from the Dallas Black Chamber of Commerce. She is also working on a book of her own.

“My book will be a self-help book,” Eudaric says. “It’s called ‘Be Open to Yes,’ and it is currently in the process of editing.”

With her accolades and her projects, along with her close friends and family, Eudaric feels very fulfilled.

“I’m just a happy woman,” Eudaric says. “I’m the owner of many  wonderful businesses, I’m the mother of three great sons, and I love life.”