Valet For a $5 Sammich?

Restaurant valet services are not things I’m usually fond of. In Dallas, it’s fairly easy to find a space unless the valet has the lot coned off. However, one area that could use some serious parking-assistance are the restaurants at Armstrong & Central. Lunchtime parking is always a nightmare, and the open spots are ones that will probably get you towed.

That’s why I was happy to see Potbelly (the cheapest spot to eat a tasty lunch near the D office) is offering complimentary valet. They’ve also got curbside pickup, and will deliver under the right circumstances. They even had a guy outside opening the door for people. All that, and my sandwich and chips cost just over $5. Well done. (Slow Clap)

Calling Bill Addison. I Need a Ruling Here.

Dude, is three stars the new four stars? I’m having a little problem following your new guidelines for handing them out. I would think that a review with only two “negative” statements would not be a three-star review. Today, reviewer Kim Harwell’s main objection to her experience at Sevy’s, formerly rated as four stars, was:

“My only quibble: the practice of charging an extra 99 cents for the addition of anchovies and extra Parmesan cheese on the Caesar (a charge mirrored for bacon on the iceberg wedge salad). I’d rather pay a slightly higher price upfront than feel nickel-and-dimed at a restaurant of this caliber.”

Hmm. Certainly Kim is aware of the rapidly rising price of food that most area restaurants are absorbing without raising overall prices on their menu. I would consider the extra charge a positive. If the rest of the experience was so good, why “take away” a star? Folks, this is one reason why I dislike the star-rating system. And I feel for Addison who has come in and is trying to revamp the flabby mess that he inherited. Trying to redo it will be his cross to bear for a long time. I invite him to share with us the parameters for determining the quantity of stars for each experience. Grimaldi’s and Sevy’s rate the same? Explique por favor. Gracias.

I Love Pimento Cheese

Yesterday, I mentioned that I ate a pimento cheese sandwich. The wrap in question was made by Two Sisters Catering. They make a lovely pimento cheese. So does Corner Market on Greenville. We all know Highland Park Pharmacy makes one and I love to eat their grilled version, the Palm Beach, but I think the atmosphere adds to the actual taste of the sandwich. Central Market does a fine version during Hatch chile season and Whole Foods always has a mixed cheese version in their cold case. I love to dip potato chips, celery, tostadas, and my fingers into a good ol’ bowl of pimento cheese. I’ve been known to melt it on a burger or a baked potato. (Yuck, I’m going all Paula Dean on you, sorry. Next thing you know I’ll be doing shots of butter and snorting lines of sugar.) Anywhoo, I make the best pimento cheese and will not share my recipe until Pillsbury pays me $1 million. (Hello, Pillsbury? I use more than SIX ingredients. The number is 214-939-3636.) Do you love it? Share your recipe or restaurant. I want it now.

Lawry’s is More Than Seasoned Salt

I’ll bet that most of you have never even heard of Lawry’s Seasoned Salt, a super-secret concoction mixed up in 1938 at the original Lawry’s in Beverly Hills. My mother always had a big shaker of the stuff right beside the stove along with a bottle of Liquid Smoke and Kitchen Bouquet. But you obviously know the restaurant, Lawry’s The Prime Rib, because it’s been in business here for at least 25 years. Now they’re more than prime rib. They have a chef, Matt Melton, and he is doing all kinds of fancy-pants stuff like wine dinners. On April 25, he is whipping up a five-course dinner and pairing the courses with California Cabernets. The price is $99 and you can make reservations by calling 972-503-6688 or nbrosseit@Lawrysonline.com with California Dinner in the subject line. And don’t forget to pass the salt.