Eat, Drink, And Be Merry!

We’re off for the holidays. Be back on Jan. 2. See you then!

Soufflé Parlor Set To Open

Rise n°1, a 92-seat “salon de soufflé” and wine bar, is set to open on January 8th in Inwood Village. I can’t wait cuz I love French food and there isn’t any in Dallas, and I love soufflés. I hope you can BYOChampagne. Then my life would pretty much be perfect.

Christmas Eve at Il Sole

Here’s a nice change of pace from the typical turkey and trimmings. Knox-Henderson Italian restaurant Il Sole is preparing a special Christmas Eve four-course dinner (with wine pairings) inspired by the movie “Big Night.” Best of all? It’s only $35 per person.

DallasFood.org, CSI

Scott over at dallasfood.org has once again taken on Noka, the high-end chocolate-slinger, by pointing out that, by his estimations, the markup on some of their product  is 4,444%. Somebody call the Pentagon, they’ve been bested. Anywhoo, I never want to be on the wrong side of this guy. Great investigative reporting and a great read. Go, fight, win.

Bob Sambol Sued

Thanks to all the legal beagles who, like the paparazzi in LA, watch the list of daily legal filings for pleasure. This morning my inbox was full of messages alerting me to legal action against Bob Sambol, owner of Bob’s Steak & Chophouse on Lemmon Ave. Just minutes ago, I received a copy of the application that shows that on Dec. 18th Mission Valley Bank filed a temporary restraining order, writ of sequestration, and other injunctive relief and damages against Bob. This ain’t my bailiwick but after reading through it a couple of times it seems Bob and his bank are feuding over a loan. I just spoke with Bob and he says that the “whole deal has already been settled” and he would have his attorney fax over a letter tomorrow saying everything was a misunderstanding and everything is hunky dory. That’s my legal speak, not the attorney’s.Developing.

Free Dom Perignon, Anyone?

Ever wonder what could elevate Dom Perignon Champagne to a status symbol amongst both balding gents in suits and gold-toothed rappers? Well now is your chance to find out. Stop by Centennial Fine Wine and Spirits today from 4:30 to 6:30 to taste Dom’s new releases for free. In case you don’t know, the shop hosts wine and spirits tastings almost daily, which are open to the public. Not a bad idea for a quick happy hour before you hit holiday traffic. Enjoy and drive safe. 8123 Preston Rd., 214-361-6697.

If You Are So Inclined

This post is not a product endorsement although when Wholly Guacamole dropped off samples at the office, Timmy ate a whole bag while chanting “this is guuuud.” But now that the company is an official sponsor of the Dallas Cowboys, I thought I’d bring this forward. Enter at your own risk.

Tamale Time

Hey kids, it’s the most wonderful time of the year! It’s tamale season. I get my fill at La Popular (5004 Columbia Ave. 214-824-7617). (Actually Mi Cocina makes a yummy one.) Where do you get yours? Share please.

Slow Food And A Movie

If you thought the book Fast Food Nation was scary, wait until you see the movie Future of Food. It’s all about genetically engineered foods, the disturbing new trend in food production. GMOs are already here and you can expect to see more every day. Slow Food Dallas is sponsoring a screening of the film at the Nasher Sculpture Center on Sunday, January 13^th. Be there and be scared. And get educated.

Martini Question For The Masses

Good people, this poor man needs your help:

My wife drinks dirty martinis, just vodka and olive juice. Most bars just pour the juice off the olives. We do the same thing at home, but end up with a jar of dry olives. At the Mansion last week, the bartender had a bottle of olive juice. It makes so much sense. Any idea where we can get it?

I’ve bought it here. Any local suggestions.

Rouge Is Closed

Rouge, that darling little tapas place on Lovers near Inwood is gone. And Spike in Mockingbird Station? Nobody answers the phone and the website is down.

Not Even a Mini-Review: Gui

I went to Gui a couple of weeks ago for lunch, and while I can’t vouch for much beyond the Bento Box special, I can report that the food is better than the restaurant’s name would imply. (Really? Gui? As in, “gooey”?) I has the “pot of fire” or whatever it was called. Tender short-rib meat in a do-not-touch-hot-hot mini-cauldron of rice and green onions and more. The Bento Box special (about $15, if I recall correctly) included some sushi rolls. Delivery of said rolls lagged, which was fine since the pot o’ fire was too filling on its own. In short, worth going back, but not worthy of inclusion in my lunchtime rotation.

Also, Has Anyone Been to Gui?

I’ve been anti-Gui without trying it for a few weeks now based solely on its cursed location (Yellow, Tutto, Temptations, etc. have died within months at the same locale). The second warning sign came when my friend ate there and proclaimed the sushi “amazing.” Wait–I thought Gui was supposed to be Korean? Anyway, Chowhounds are saying it’s filled to the brim with SMU kids eating edamame and California rolls, which isn’t a surprise given the location. Apparently they do serve kalbi with kimchi, which they refer to as “spicy cabbage,” for us Texan folk.

I can’t find a menu online and I’m wondering if any SideDishers have been there. Let me know if I should stop being such a hater.

Report from the Field: La Cubanita

Just drove down McKinney Ave and passed Alberto Lombardi’s newest spot, La Cubanita. I’ve been looking forward to this opening because a) I like the atmosphere at Lombardi’s other restos Toulouse, Taverna, and Sangria, and b) as far as I know (which is NOT far), there isn’t another Cuban restaurant in town. I love the Cuban sandwich at Jimmy’s, but I’m looking for more (ropa vieja, plantains, yellow rice, beans, etc.)

The good news is there are tables, chairs in the dining room and chandeliers hanging from the ceiling. I haven’t gotten any info on when they are supposed to open, but I know it’s been pushed back a few times. If anyone has info on the menu, or the opening date, please pass it along.

What’s Up with Cafe R&D?

Part of the Houston’s family (darn fine veggie burger, by the way), Cafe R&D in Preston Center is receiving conflicting reports. Over on Pegasus News, BillUSA99 gives the food a 4 out of 5. A Side Dish friend likes the food but found the wait staff rather “Stepford wife-ish.” Then a FrontBurnervian didn’t like the concept restaurant’s no baseball cap/no service policy. I haven’t been, but I really want to go (wearing a baseball cap of course) to see what all the hubbub is about. Any other comments?

Rockwall Restaurant Update, 12:30-1:00PM

I feel a little like Jack Bauer today. This Rockwall thing needs a full-time surveillance team. This just in: Celebrity Café & Bakery will also be in the Harbor development at Lake Ray Hubbard. Yes, we like the iced, albeit expensive, cookies, but Celebrity will serve “Traditional Afternoon Tea” everyday at 2 p.m. Help me here. Catfish canapés? OK, I’m being silly but if you’d have told me in 1985 that I’d be having high tea in Rockwall, I would have told you to go jump in a lake. Now you can do both. Gotta go triangulate something. Over.

Looking For A Cheesy Christmas Present?

According to cheese whiz Paula Lambert, she’s got plenty of options and she will deliver it all pretty and nice.

Rockwall Restaurant Update

Is reporting on Rockwall going to be an hourly thing? Suddenly my inbox is all-Rockwall. Here comes another—Blue Canyon Kitchen, Tavern, and Wine Bar which will open in “early 2008” at the The Harbor development at Lake Ray Hubbard. Exec chef Brandt Evans, who delights in playing bongos during his on-stage food demos, is the force behind the “Creative American Cooking” concept which comes to Rockwall from Ohio. The menu is…drum roll please…upscale comfort foods with twists and turns like braised beef short ribs with a smoked Gouda soft polenta and cowboy beef rib-eye with smoked blue cheese maple butter. Yikes, look out Mr. Fearing, Evans, former Charlie Palmer sous chef, is coming at you with his own version of lobster nachos. (Is it just me or should lobster nachos go into the bad food cross dressing category?) Anywhoo, at least the food will have a view of something other than a parking lot. Evans must be doing something good, he’s partnered the salutatorian of his own class at the Culinary Institute of America Bob Voelker and Gateway Hospitality Group, which in addition to the original location in Ohio, has locations in Kalispell and Missoula, Montana. Rockwall on.

It’s Raining Romaine

A tip of the fork to DT who sends this link to a Dallas Business Journal story about Salad Creations, a new concept with a bad name set to hit Dallas and, of course, Rockwall. According to the DBJ, it’s like a Subway for salads. You walk down the line and make your own. Hmm. Doesn’t sound that revolutionary to me but somebody must see something greener than lettuce in the idea. First “store” will be appropriately located in the Village on the Green near the Galleria. Next will be Knox/Henderson. Then Mid-Town, whoops, I mean Rockwall by mid-February.

Mini-Review: Hannah’s Off The Square (Denton)

After living in Denton for a few years, I’ve got a soft spot in my belly for (Or is it from?) Little D. The food and drink are cheap, tasty, and freshman fifteen friendly. I’ll cover my college favorites later, but when you want pumpkin curry soup (e.g. more than pizza and beer) there are only a few places to go in D-town.

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Who Doesn’t Love a Good Plano Tart?

Over on the D Home blog, Christine Wilson Lieb (fancy name) reports that Tart Pastry Boutique is opening a new Plano location. Mmmmm… fancy cupcakes in the burbs.

Aeropress, How I Love Thee

Nancy may like her folgers, but I can’t stand most drip coffee. Call it fru fru, but I don’t care. It’s bitter, and gives me the jitters.

That’s why I’m happy to have found the Aeropress. It’s somewhat similar to a french press, except it uses air to push the water between the grinds and through a very fine filter. Everything happens in around 30 seconds, which reduces the acidity, and in turn the bitterness. The result is a very good cup of homemade espresso. I add hot water to mine to make an americano.

Aside from not having to fight Wick for our coffee machine every morning, other benefits include cleanup. Click the filter cover off, and push the plunger while aiming at the trash. A puck of used grinds goes flying, and yes, it’s fun. Wipe the end of the plunger and you’re done. No need to clean the cylinder, as the plunger cleans the sides as you push down. The best part? It’s under $30. I found mine at Sur La Table.

Here’s Boing Boing’s Mark Frauenfelder demonstrating how it’s done.

Jessimo Do Sushi

Tony Romo and Jessica Simpson were seen dining at Sushi Samba this weekend with Romo’s parents. Lots of affection and yellowtail tacos for all involved as well as pink sparkling sake (Jessica’s favorite). Insert your own joke here.

Rockwall Is Rocking

Did you know that the Hilton Bella Harbor, a chic resort on Lake Ray Hubbard, is set to open after the first of the year? Well, color me stupid, I didn’t have a clue. So when I learned that Belo Mansion exec chef Steven Weir was hired to head up Mistra, the Hilton’s tony restaurant with an “eclectic cuisine without boundaries” menu, I was surprised. So pretty soon you can have your Texas venison with honey-braised mushrooms, duck confit lasagna rose with saffron pasta, or lobster stew with a macadamia nut sambal and watch the sun set over the yardarm. No boundaries? Bring it. (Candy or Eric, find me a foreclosure in Rockwall.)

SideDishers Come To The Plate

And I thought this was a “soft” launch. I woke up this morning to a half a dozen congratulatory e-mails. “Yea, more restaurant news!” “You rock!” And my favorite:

Finally!! So glad they unleashed you Nancy. Wondering if the rumor about a new Fireside pies going into the old Riviera, George, Urban Bistro spot is true? And any news on where Tre Wilcox has landed?

Thanks AC, I love a good question(s) with my morning coffee (Folgers Half & Half. I hate fru fru coffee). Anywhoo, I sent an e-mail to Tre to find out what his plans are although I hear through the grease traps that he is working on a project with Chantal cookware. Kent Rathbun told me Tre would be working with Abacus through the holidays. Also, on January 24th, Tre will be one of our contestants for D Magazine’s Stainless Steel Chef competition. (More on that later.) Yes, Fireside Pies is going into the old George/Riviera space. But FP prez Tristan Simon is a tree killer–he let those cyprus trees in the parking lot die. T-Bone, get a hose on ‘em quick. Next?