Recent Posts

Cocktail Recipes: Spring 2014

French Martini from La Veranda In a shaker with ice, combine 2 ounces Ketel One Orange Vodka, 1-1/2 ounces Chambord, and 3-1/2 ounces pineapple juice. Shake vigorously and strain into a martini glass. Garnish with a maraschino cherry and orange slice. Blackberry Ginger from Del Frisco’s Muddle 5 blackberries and a sprig of mint in a shaker. Add ice, 1-1/2 …

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Spring 2014 Openings

Headhouse Crab & Oyster House Co.; 119 South Street; 215.418.0600} This hot new seafood destination in the Headhouse District is sure to attract schools of foodies to the happenin’ Front and South Streets area. The dishes here are simple but exquisite, harnessing the natural deliciousness of the fresh seafood sourced daily. Don’t see something you like? Chef Mike Stollenwerk and …

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Courting a Hallmark of Hospitality

Interview by Karl Vela Del Frisco’s is a widely known national steakhouse, anchored in an impressive reputation. How long have you been part of that legacy, and what roles have you played? About seven years ago, I started as a server in our sister restaurant, Sullivan’s Steakhouse, in King of Prussia. After two months I was an assistant manager and …

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Chef Roundtable

John Stritzinger of Del Frisco’s I would have to say Bobby Flay—for a couple of reasons. First, I’m a steakhouse guy. It’s what I’ve done for 16 years now. He’s all about straightforward, no-nonsense “steak and potatoes” recipes with a lot of kick and powerful flavors, so we do things very similarly here. I’ve also got a lot of respect …

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Welcome Home to Del Frisco’s

By Karl Vela Our culture is very big on reminding us that you can only make one first impression. A bad introduction—even a bland one—can leave a sour taste in a person’s mouth. Why then, in so many of our restaurants, are we standing shoulder to shoulder with other patient foodies like cattle in a feed lot, our names being …

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