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Sweetie Pie’s Ribeyes- Serving up homecooked meals with local charm

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Few restaurants advertising homemade cooking actually live up to the moniker, but Sweetie Pie’s Ribeyes in Decatur is here to break the mold with made from scratch cooking and local charm that sets this restaurant apart from the crowd.

Restaurant Manager Christopher Mancha informs employees who come to work for Sweetie Pie’s the restaurant will be their second home with a family to support and encourage them. While sitting across the table listening to Mancha explain how they welcome each other with open arms, I know the passion he has for his job isn’t for show.

“We tell them it’s like they’ve walked into grandma’s home after being away at college. The first thing she’s going to do is hug you, then take you straight to her dinner table,” said Mancha. “Once they feel like they are a part of a family here, they are going to take more pride in their work. That pride is going to show when they are taking care of their guests, and the customers are going to see that.”

The homey feel is no coincidence. When Paul Vinyard opened his first restaurant, Bubba’s in Dallas, in 1981, he did so with Christian principles and an emphasis on the “Golden Rule”, the desire to treat others the way you would like to be treated.

Bubba’s was the first in a long line of successful businesses, including nine Babe’s Diner locations, Sweetie Pie’s and an antique lumber yard.

Sweetie Pie’s was opened after the former Mattie’s restaurant owner reached out to the family for help with his struggling business. After offering his help, Paul Vinyard eventually bought the location and opened Sweetie Pie’s Ribeyes in June 2006 with the envision of providing an elite steakhouse right on the Decatur square.

“Everything we make is homemade from the squash to the baked potato to the deserts. We think the love and the hard work our chefs put in really shows up just how Paul planned,” said Mancha.

The Sweetie Pie’s Ribeyes team asked themselves what foods make a perfect steak dinner, and the answer was easy: A copy as close as can be to grandmother’s homemade yeast rolls, a salad, baked potato and followed up with homemade pecan pie.

To read the full story, pick up the March/April issue of LiveIt.

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Eating Out

Arlington’s Newest Culinary Adventure Brings A Party For Your Palate

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By Donna Long

DFW’s hottest new casual dining experience has finally opened its doors in Arlington. The highly anticipated opening of Nanglo’s at Viridian has brought an international culinary adventure of Nepalese and Indian cuisine. Priding themselves in quality, made-fresh-daily from scratch dishes that are bursting with the unique flavors of family recipes that have been handed down through generations.


Nanglo Indian and Nepalese Restaurant brings with it a menu full of authentic, traditional recipes with a twist of modern street-fare flair expertly seasoned with exotic spices and aromatic curries. Using Ayurvedic herbs and spices from the Himalayan region of Nepal and Northern India, Nanglo creates a health-conscience, exotic adventure for your taste buds, without leaving the Metroplex.

To read more, pick up a copy of the January/February issue of LiveIt magazine. To subscribe, call 940-872-2076.

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Eating Out

Reata: Offering Comfort Through Food Texas Style

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By Donna Long

With a Texas-sized tip of the hat to great food and service, Reata in Sundance Square of Fort Worth embodies the quintessential atmosphere and spirit to the good ‘ole days of the West. Just past the entrance, you walk into a grand lounge anchored by a sprawling bar and sitting area.

The sitting area exudes the vibe to stay awhile and relax with warm wood-tones and oversized leather chairs and couches. The walls are adorned with western art from Texan native Stylle Read and various displays of Western history and memorabilia from the 1950’s Hollywood movie “Giant,” starring James Dean, Rock Hudson, and Elizabeth Taylor. Reata, the restaurant, was named for the majestic ranch of the same name in the movie.

Reata’s kitchen is run by executive chef James Gaines. His passion and commitment to creating classic Texas comfort food with a twist is notable making his meals – unforgettable. The Reata incorporates daily features into their menu, but some of their highly popular, and what I would recommend, regular menu items are the Calf Fries with cream gravy for the adventurous and Calamari with Cowboy cocktail sauce to start your meal.

To read more, pick up a copy of the September/October issue of LiveIt magazine.

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Eating Out

Better than Sex Plano: Hottest New Dessert-Only Restaurant

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By Donna Long

What’s in a name? For Better Than Sex (BTS), the hottest new dessert-only restaurant in Plano’s historic downtown – everything. The name is catchy, provocative, and I dare say tempting – that is, tempting people to try their seductive menu selections.

Better Than Sex Plano is not a standard “run of the mill” restaurant. The moment you walk through their doors you instantly know that you are in for a sweet culinary treat of extraordinary proportions.

To read more, pick up a copy of the March/April issue of LiveIt magazine.

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