Charcuterie News

Graze Craze chain dedicated to charcuterie opens in Plano and Dallas

Charcuterie and wine are a match made in heaven.

Graze Craze

One of the hottest dining trends as of late has been charcuterie boards, and now we have a takeout place with a charcuterie theme: Called Graze Craze, it's an innovative brand that brings a "customizable" grazing experience to the Dallas-area, specifically Plano, at 1101 Ohio Dr. #116, where it is making its Texas debut.

Founded in Oklahoma by US Air Force veteran Kerry Sylvester, Graze Craze is a booming new concept in charcuterie boards specializing in artfully designed platters with food for grazing including fruits, vegetables, cheese, crackers, meats, and sweets.

The menu features several options, whether for meat-and-cheese lovers or a vegetarian feast. Each charcuterie platter is "curated" by a "grazologist", a term they've trademarked to describe your own charcuterie concierge. Good idea to trademark that term.

The boards come in different sizes, from single boxes for the lone grazer, to boards with enough to feed a party of 10.

Menu options include:

Gone Grazey, their signature platter with hummus, breads, grapes, Brie, assorted cheese slices, crackers, hot soppressata, peppered salami, sweet coppa, carrots, rosemary crackers, cracked pepper crackers, mini bell peppers, prosciutto, fennel-spiced ham, goat cheese with honey & pistachios, wheat crackers, cherry tomatoes, mini cucumbers, kiwi, blackberries, blueberries, raspberries, strawberries, craisins, nuts, cottage cheese dill dip, cranberry orange jam, raspberry jam, lemon dill mayo, spicy brown mustard, honey, and dark chocolate bark.
Sweet & Grazey, a dessert board with grapes, pound cake with caramel and pistachios, brownies with white chocolate syrup, lemon cake, oranges, kiwis, macaroon, dessert bread, manchego cheese, strawberries, blackberries, blueberries, raspberries, craisins, strawberries, and dark chocolate bark.

Graze Craze is part of the United Franchise Group whose other concepts include Jon Smith Subs and The Great Greek Mediterranean Grill. There are currently 15 locations in Oklahoma, Utah, Florida, Tennessee, and one in Massachusetts, the best state in the US of A. Two more are slated to open in Texas: one in University Park at 3400 Rosedale St., near SMU, and another in Houston.

Bringing it to Plano is Rob Salinas, a former corporate CFO who is pursuing his dream of owning his own business, and who recognized the booming popularity of charcuterie boards. High-five, Rob.

"There is something special about having the opportunity to serve others," Salinas says in a statement. "We love to see how excited our customers get when they receive their personalized grazing boards, and we’re happy to provide beautiful charcuterie displays, crafted with high-quality ingredients that will please anyone's palate."

Graze Craze is open for pick-ups Monday-Saturday from 8:30 am-6:30 pm, and also does delivery.

openings

Taco News

California restaurant Casa Comal debuts in Irving with standout tacos

Casa Comal

Shrimp taco at Casa Comal in Irving

A restaurant from the West Coast with a fresh approach to Mexican food has made its Dallas-area debut: Casa Comal Cocina, a Mexican restaurant founded in Santa Barbara in 2021, has opened at Cypress Waters in Irving, at 8701 Cypress Waters Blvd. #150, in the former Chilli Thai space, with a menu that is decidedly not run-of-the-mill.

Casa Comal, whose roots lie in Mexico City, specializes in tacos, with a wide variety that encompasses everything from traditional Mexico City-style offerings like carnitas and al pastor, to upscale tacos like lemon pepper chicken with arugula.

There's a taco filled with pork rinds, green sauce, and rice; quesa-birria, the trendy taco with shredded beef and crisped jack cheese; and taco Sonora with carne asada and a cheese-stuffed Anaheim pepper.

Seafood tacos include shrimp and tempura-fried fish; and there are vegetarian options such as zucchini with corn, or hibiscus flower with mushrooms — two ingredients commonly used in vegetarian tacos.

Everything's served on corn tortillas which they make in-house. With a few exceptions such as the shrimp tacos for $7.75, most of the tacos are $5.75.

In addition to tacos, there are nachos, quesadillas, empanadas, sopas, gorditas, and a torta sandwich filled with meat, refried beans, lettuce, and tomato. Appetizers include queso fundido, tostadas, and flautas filled with shredded chicken and beans.

One of their signatures is the "wet burrito" — sort of a cross between a burrito and an enchilada, featuring a burrito covered with choice or red sauce or verde green.

They also serve a full bar with about 16 cocktails including margaritas, a paloma, and their Mezcal de Pacifico, made with mezcal, coconut water, and lime, says co-owner Bachir Ramadam, who grew up in the Santa Barbara area. He has opened the Irving location with his wife, Elisa, and their partner, Alejandro Vera.

"We combine traditional preparations with local ingredients for dishes that are authentic to both their Mexican origins while incorporating local flavors," he says. "A lot of the recipes come from my family. My father is from Mexico, and this is the food I grew up with."

"But we always try to present the plates with a different touch," he says. "A lot of taquerias do tacos with the filling, salsa, and lime, and that's it. We try to do something a little more complex."

While Irving, Texas is a long way from Santa Barbara, Bachir says they have friends and family here, and are learning the ropes of Tex-Mex, which is more meaty and saucy than what you find on the West Coast.

"California has good Mexican food, but I've tried some Tex-Mex — we went to a couple restaurants, and I like it," he says. Good answer!

tacos openings