To say it’s been a tough year for restaurants is putting it hysterically lightly. After a year of transitioning to COVID-19 mandates and all that entailed, to finally seeing a glimmer of hope with the vaccine rollout, only to being walloped by a weather event of historical proportions, which included losing business on both Valentine’s Day and Fat Tuesday, the past year has been a doozy.
Now restauranteurs are trying to focus, once again, on performing CPR on their fragile businesses, with an eye towards things at home and within their communities.
Fork in Road chef and owner Josh Hopkins opened his small restaurant in central Arlington about seven years ago. He worked in big kitchens like Charlie Palmers, Goodfriends and Cock & Bull, but an independent streak drove him to open a place of his own.
An Italian tour of Dallas: Lasagna, cannolis and Sunday Gravy from favorite family restaurants
Eataly may have all things Italian, but here are some other classic Italian-American dishes at Dallas’ family restaurants.
The 100 layer lasagna will be on the menu when chef Julian Barsotti opens his latest restaurant Fachini in mid-February. The lasagna is uncooked at preparation, other than the pasta, and cooked by slice before being brought to the table. Two portions of 50 layers are made separately and then placed one on top of the other. Jarred Russell, executive chef of Fachini, and Barsotti demonstrated how to the prepare the dish at Nonna in Dallas Friday December 15, 2017. (Andy Jacobsohn/The Dallas Morning News)(Andy Jacobsohn / Staff Photographer)