Screen Door Set To Swing Open
One Arts Plaza is almost ready for its close-up. The 24-story “urban concept” will house 68 luxury residences, 35,000 square feet of retail space, and nearly 500,000 square feet of office space at the eastern tip of the Downtown Dallas Arts District. Good stuff. One of the premier restaurants, Screen Door, brain child of Scott Jones, the former singing waiter turned restaurateur (Café Italia, Gourmet a go-Go) is set to open on May 19. The food? Modern twist on old southern favorites. The chef? Fitzgerald Dodd, whose career has included stints at Brennan’s, Star Canyon, Voltaire, the Crescent Hotel, and Hotel ZaZa. The digs? Think old southern mansion. Voltaire? I’m still wondering what happened to the wine collection after they closed. Scott, can you tell us?
2 Comments to “Screen Door Set To Swing Open”
Leave a Reply
All material copyright © 2008 D Magazine. All rights reserved.
Okay, I officially declare “upscale comfort food” the top dining trend of 2007-2008.
Honestly, I’m kind of over it. It’s not *that* hard to make mac-and-cheese from scratch using fancypants imported cheeses.
Now excuse me while I dip into my foie gras-topped chicken fried steak with white truffle mashed potatoes.
Foie gras came and went as well….
Foie gras, French for “fatty liver,” is made from the grotesquely enlarged livers of male ducks and geese. The birds are kept in tiny wire cages or packed into sheds. Pipes are repeatedly shoved down the birds’ throats, and up to 4 pounds of grain and fat are pumped into their stomachs two or three times every day. The pipes puncture many birds’ throats, sometimes causing the animals to bleed to death. This cruel procedure causes the birds’ livers to become diseased and swell to up to 10 times their normal size. Many birds become too sick to stand up. The birds who survive the force-feeding are killed, and their livers are sold for foie gras.
People around the world have spoken out against the cruelty of foie gras. In 2004, California passed a law banning the sale and production of foie gras effective in 2012, and Chicago banned the sale of this cruel product in 2006.
Source http://www.goveg.com/feat/foie/