Articles for May 8th, 2008

Don Henley Eats! Don Henley Eats!

This just in, in the nick of time:

Bonnie Raitt and Don Henley had dinner with their crew last night at Nana. They are in town playing at the closing dinner event for the 2008 Hilton Focus Service Owners Conference.

I haven’t been able to confirm it but I heard he took the stairs to lower the carbon footprints on his dining experience.But here’s the real question: what is the Hilton Focus Service Owners Conference and how do they afford to pay Bonnie Raitt and Don Henley to play at a conference dinner? I’m just curious.

 

Tillman’s Roadhouse To Host “Food and Juice” Pairing

This just in from execuchef Dan “More Flavor is Never a Bad Thing” Landsberg: On Tuesday, May 20th, Tillman’s will host a wine dinner with Guy Davis and his limited production of Russian River Valley wines. Menu and pairings after the jump. Limited to 20 peeps. $90 per person.  214-942-0988 for reservations. (more…)

Mostaccioli with a side of Modano

Here’s a nice alternative to your typical fried-cheese-chomping/draft-beer-chugging sports bar for tonight’s Stars/Red Wings game. Riccardi’s in Uptown is hosting a watching party in its lounge featuring $5 wells, bellinis, and margaritas. Afterwards, celebrate the game one win with–in my opinion–some of the best veal cannelloni in town. Great. Now I’m hungry.

Avner Samuel Drops A Bomb

I just finished talking with Aurora’s chef/owner Avner Samuel and, once again, he’s got some big plans in the works. He swore me to secrecy but I crossed my fingers behind my back. All I can say is that he’s making some big ch-ch-ch-changes and it makes me hungry. Now I will sit here at my desk and wait for him to come across the street and hit me over the head with a copper sauce pan for opening my big fat mouth. I just can’t keep a secret. Y’all want to guess?


SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs’ secrets to culinary trends. Bon appetite.
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