Here’s a Sneak Peek Inside Pescabar

Alberto Lombardi’s new seafood spot in West Village opens tomorrow.

Dali Wine Bar Grand Opening: Big Crowd, Lots of Wine

Sunday night’s Grand Opening party at Dali Wine Bar & Cellars was a blast. The place was packed with wine enthusiasts and the lushes who follow them around. Lots of yummy bites to gorge on and close to 100 different wines to sample (try the Ken Forrester Chenin Blanc–it’s mild, but full of flavor). As I wandered around the lobby of the office building adjacent to the wine bar, where the majority of wine stations and the food tables were housed, I ran into James Tidwell, sommelier at the Four Seasons. This guy is next in line to hit Master status in Dallas. Let’s just hope he stays here (murmur Drew Hendricks leaving for Houston murmur). I also scoped restaurateur Whit Meyer chatting it up with Dali owner Paul Pinnell. Of course the charming Pinnell was like a shark in motion, never standing in one place too long. I asked him if he expected such a big crowd. With eyes wide he said, “I expected a crowd, but nothing like this.” His surprise by the turnout seemed to be mirrored by Wine Director Rudy Mikula who flew by me with a quick hello and his hand full of plastic wine glasses. By the end of the night, we were enjoying the evening on the Dali patio with a glass of Iron Horse sparkling and planning our next trip to the newest hot spot to hit the scene. It will definitely include a bowl of their Andalusian gazpacho and a glass of whatever Rudy tells me to drink. photo by Matthew Shelley.

Get Ready to Taste Dallas

Well Dishers, Taste of Dallas is back for it’s 22nd year, so grab your wallet and slather on the SPF 45 as you head to the West End, July 11-13. Munch on a smorgasbord of culinary treats as you make your way through the crowds (try not to push, even after you’ve had those four beers). Local restaurants dishing out fare will be Manny’s Uptown Tex Mex, Landry’s Seafood House and Sonny Bryan’s, to name a few. Ah, there’s nothing like walking around all day with nothing but barbecue sauce and a smile smeared on your face. Oh, and may we suggest starving yourself just a bit the day before…you know, so you can really enjoy it. Jump for details….. (more…)

Re: Provoleta Por Favor

Sarah, I was just telling Nancy how potent those La Duni cocktails are! I had two caipirinhas, and I was in bed, asleep, before the sun went down. Sexy.

Provoleta Por Favor

Last night, Nancy, Jennifer, Kristiana, and I had a very important (re:boozy) meeting at La Duni restaurant across the street. None of us were technically hungry, but we ordered the choriqueso to eat with our drinks. I would show you the picture of the dish, with melted provolone cheese and four chunks of Argentine sausage, but we ate it so fast that by the time we remembered the picture, it just wasn’t fit for print.

While in Argentina last fall, I ate provoleta many times. I like La Duni’s version, but I’m wondering if anyone else serves it? Or if people even know about this fabulous starter that puts other quesos to shame?

Fish Express To Open in Frisco

The fast-casual concept, from Mike Hoque of Go Fish and Dallas Fish Market, is set to open at Warren Parkway and the Dallas North Tollway in Frisco this fall. We especially love that 15 items (think mahi mahi tacos) on the Fish Express menu have been deemed “heart healthy” by Medical City Dallas hospital—a little tidbit we wrote about in the current issue of D Beauty.

Quiche, I Love Thee

It’s no secret that we love the T Room at Forty Five Ten. But I just wanted to gush a little. I absolutely adore the quiche, mainly because the crust is just light enough, just dense enough, just flaky enough. In short, just right. All I need is a glass of iced tea, all gussied up with a mint leaf, and I’m a happy girl. Doesn’t take much, does it?

Attention Single Gourmets

Yesterday I chatted with Ed Bamberger, head cheese of Single Gourmet DFW and he swooned through the phone over a recent dinner his club held at Yao Fuzi in not-so-plain Plano. The members–single professionals with ages that range from their 30s to 60s—feasted on a 14-course dinner. “I’ve eaten there at least 10 times,” says Ed. Guess Yao Fuzi has the four stars in Freckle Face’s eyes to thank for that. Yo, Slick Willy, you’re single and a gourmet. Single Gourmet is offering discount membership—if you join by July 31, the annual dues, usually $195, are only $89. Ante up, dude.

Some Good Restaurant News

At least for those of us who work at D Magazine or live in the Oak Lawn neighborhood: Buzzbrews is moving into the old Tradicion space on Lemmon and Herschel. Like us, Buzzbrews is open 24/7. Hurry. Open.

Disher Reports Another Restaurant is Closed

I’m not familiar with Tijuana Bar & Grill on McKinney, but a Disher sez there is a “temporarily closed” sign on the door. Hmm, I checked out the website and it looks like a good idea. However, their phone is disconnected. Perhaps home delivery is going away. Sad. I’m going to the kitchen for another bowl of blueberries.

UPDATE: There is a Frisco location of TB&G up and running in Frisco. 214-618-5701.

Signaterra Wines Coming to Dallas

You can be one of the first people in Dallas to taste some of the country’s most celebrated wines made using sustainable farming methods. Signaterra is the newest lineup of wines from the Benzinger Family Winery and Dallas is one of just five cities in the U.S. to get a chance to taste these beauties, inspired by Biodynamic farming. A quick and dirty description of Biodynamic wines-wine produced from grapes farmed ultra-organically using sustainable farming and several kooky methods including burying cow horns filled with manure under the vines. The Signaterra Sauvignon Blanc has the potential to become a cult classic. It is bright and elegant, with a citrus kick. I love the minerality, which winemaker Rodrigo Soto says, “comes from the soil.” Technically the Sauvignon Blanc is still labeled as organic and is a wonderful expression of the variety. The Pinot Noir will likely send Pinot fans into a tizzy. It is on its way to becoming certified Biodynamic with its next vintage. Soto says the Benzinger Family made an effort to “get bigger by getting smaller.” They are producing better wines by producing smaller quantities and letting the earth and soil shape the vines. The resulting Pinot is fruit forward with ripe red berries, round, and subtle. While it will likely be in Pogo’s, look for it on wine lists at Mercy Wine Bar in Addison, Central 214, and Stephen Pyles. Once I get confirmation about when it will be on shelves. I will post an update. You do not want to miss this wine. FYI, Pogo’s takes pre-orders.

What to Do This Weekend: Save a Farmer, Pick a Berry

If you must buy fireworks, you will have to drive out of the city limits to score. So, I say you go south on 175 towards Athens where they are zillions of stands and, after you’ve wasted some money on some silly things that go pop in the night and scare the beejezus out of my sweet doggies, head east to Echo Springs Blueberry Farm in Murchison, Texas. It’s a great place for the whole family to pick your own Britewells and Texas Big Blues. Sunday, I picked a whole bucket ($12!) in less than an hour–the bushes are thick with ripe berries. Inside the store, they have fresh blueberry pies, jams, jellies, and all kinds of kitschy stuff for sale. This weekend they’re having a sale on rose bushes (yes, they have gorgeous Jackson & Perkins plants at less than wholesale). Here are a few helpful hints:

Wear socks or something other than sandals. Ants like blueberry plants.

Go early in the morning or late in the afternoon. Full sun will make your kids crabby.

Pick the middle to the top of the bush.

Go to a row and go all the way to the end and pick your way back to the farm house. I learned this lesson the hard way.

If you don’t go this weekend, go before the end of July. My freezer is full of berries. And that makes me happy. (Photography by Dick’s Pics)

Come on Dallas, Vote

Love The Next Food Network Star or hate it (I love to hate it), if you are reading this you are most likely living in Dallas. And we all know Dallas is a city who loves to win. I am not here shilling for this TV show; most of it makes my skin crawl, but it would be nice to see Lisa at least win the popular vote. You may not want to watch her on her own show, but right now Aaron, who pronounces coq au vin “Coke the Van,” and he is not trying to be funny (or I’d vote for him), is ahead of Lisa in the polls. And Kelsey has a huge lead. Vote here.

Episode 5: Lisa Garza Speaks

Yum, today is July 1st. It’s BlackBerry® season. The following Next Food Network Star report comes from Lisa’s wireless device:

Episode 5 and counting. I found this to be the most dramatic episode. I’m trying to get food on the plates, without loosing it, and deal with the kitchen going down in flames around me. I use a “veloute.” It’s one of the 5 mother sauces. The building blocks of every sauce. 101 for any chef in training. At this point in the process I’m really starting to feel the pressure. I know I’m intense, I always have been. I try to balance myself with a whole foods diet, exercise, adequate rest, and meditation. All of which, I have not had for weeks now. (more…)