Restaurant 101: What Does Club Membership Mean?

OK, kids, today’s lesson is really relevant to those of us who like adult beverages but don’t like having to hand out our driver’s license information in order to buy one. If you’re from Texas you know what I’m talking about: Dallas is comprised of “wet” and “dry” areas. If you drink or dine in a “wet” area, you don’t have to do anything but pay your bar tab. However, if you do the same in a “dry” part of town, you have to “join a club” which now means you have to give them your driver’s license so that the hillbillies who run the Texas Alcohol Beverage Commission can keep records. What you may not know, is the amount of paperwork that restaurants in the “dry” areas have to put up with. Pay attention, it’s good stuff. Here’s Miss Amy.

“Inevitably when dining out with my visiting Spartan-loving siblings, the situation arises where, after ordering drinks, a server asks, “Do you have a membership?” Most out-of-towners are confused and reply with, “Membership? Huh? What’s that?” I grew up in Lansing, Michigan where Oldsmobile’s third shift hit the barstools at 8:00 am for a post-work beer and buy a six pack or liter along to take home with a few necessities like eggs and butter. One neighborhood quick-service chain in Lansing not only produces a popular “homemade” ice cream, they keep shelves of bourbon, vodka, and gin behind the freezer. Do they have more people who drink? I think not. Do they have less? I think not. Jump for more. (more…)

A Full House at Pan Acean

Today I went to a “business” lunch at Pan Acean in Coppell, and once again, it was wall to wall. There’s hardly a time when I go that it’s not crowded, but the beauty is that we’re still always seated quickly. And the food comes out piping hot, minutes after you order it (perfect for a quick lunch). Their promise to only use white chicken meat and not cook with MSG (better for those of us who are severely allergic) is reason enough to keep me coming back again and again. Even if I have to wait my turn.

Re: Incoming Message to SideDish From the Next Food Network Star

They’re going to need more than a blogging gag order to “keep the integrity of the show intact”—I have a friend who calls it The Next Food Network Disaster, and the title seems fitting.

No one watches to see who wins (except Lisa’s friends and family), we just want to see what kind of major “coke the van”/cook top covered in shattered glass/oh my God she slipped! disaster comes next. I’m sure there’s going to be an enormous blooper reel at the end of this heinous season.

Screen Door: Mint Julep Edition

Last night, I went to an early cocktail party for KidneyTexas at the Screen Door (too bad I missed you, Nance. Not so sad I missed the rain) and practically ran to the bar to try the mint julep I’d been hearing so much about.

Let me tell you, whatever those cute bartenders are mixing up and sloshing into julep cups is NOT a mint julep. Far from it. Instead of muddling and melange-ing (not a technically a word, but I think it works) the standard ingredients for a mint julep—mint, bourbon, and sugar—those kids threw in something that tasted like nectarines and melted orange popsicles with Maker’s Mark. It didn’t even have a hint of mint. Just pure, thick, sugary sludge that shouldn’t be served in a place as adorable as the Screen Door.

The lemon drop martini, however, was a zingy winner—and it actually had a lemon flavor, courtesy of a generous splash of Limoncello.

Incoming Message To SideDish From The Next Food Network Star

Yesterday I reported that Lisa Garza was no longer blogging about her appearance on the Next Food Network Star, which is a real drag because I love it when she takes her wheels off and veers out of control. It makes me feel like a centered, grounded woman with a clear direction on life. Without my Monday dose of Loopy Lisa, I was fuzzy and out of focus and frankly, a little hurt that she just shut up without giving me notice. I feel better now thanks to Shane, the nice PR person from the Next Food Network Star who just sent me this note:

Unfortunately as we get closer to the finale and with only four finalists remaining, we’ve asked ALL the finalists to discontinue any blogging they have been doing during the run of the show. It’s a tactic a lot of reality shows take and it helps to keep the integrity of the show intact. This rule is no way being put in place due to anything Lisa alone has done. It’s a rule that encompasses all of the finalists.

Oh, the integrity of the show. Silly me, I totally forgot about that. And who said anything about Lisa doing anything wrong? Sean, spill the couscous–what did she do? I mean, you brought it up.

As far as I’m concerned, nothing could top my already favorite moment on this season’s show–it came the second Aaron muttered “Coke the Van” when referring to coq au vin. I am obsessed with working the phrase into my everyday life: Last night I called my friend and said, “Dude, let’s coke the van and get a bite.” How do you coke the van?

At Bread Winners, You Win

Last night after meeting with our florist to pick out flowers for my wedding (ummm….why is that so stressful?), my mother and I stopped in for a quick bite at Bread Winners Cafe. I had completely forgotten about the great deals they have, so here’s a little reminder in case you had to. Tuesdays are half-priced apps with an entree. Wednesdays are half-priced wine night, and on Sundays you get a free dessert when you order an entree. Jump if you care how our meal was or to hear about another deal they’re keeping on the down-low…..

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Consumer Rant: Bad Service

Last week I ran loveable weirdo Shannon Wynne’s rant about ice tea. Today I present an unsolicited rant from a diner who experienced a wretched service experience. Whether you’re in the biz or using the biz, we want to hear from you. We consider ourselves consuming reporters. Go, girl:

After having lunch at [The Blue Fish ] at 1:54PM on July 8, 2008 with three co-workers, Hans Raina & an unidentified employee walked out & stood in front of the restaurant and pointed to my party. We got in the car thinking that maybe we left a personal item. My co-worker drove to the curbside and asked them, “Did we leave something? We noticed you staring at us.” From the door, Hans stated, “Yes you could have left a decent tip”. He then proceeded to approach the vehicle. He made comments about it being in North Dallas & it’s a private club and they aren’t obligated to serve certain clients. I stated that I am a vegetarian and didn’t have any of the cuisine; I attended to accompany my friends, and he said “good for you”. He tried to give a summary of their individual bill totals and misstated the amounts and what was ordered. My co-workers said, “Obviously you have the wrong party, you must be referring to the group of four that left moments before we did.” After behaving in an unprofessional and infantile manner he had no choice but to look like a complete idiot. We asked him for a business card. He said he would get one, but never came back outside. My co-worker went into the establishment and got a card from the front desk.

In summation, it is shameful and a disgrace to encounter individuals that have no regard for patrons. Hans Raina is supposed to be the example of competent and friendly management. I have never witnessed an incident like this in my life and hope that I never will again. No one should experience a situation like this and guests should NOT patronize this establishment until they learn decency and respect.

OK, then. Hans, you’re on notice. The cyber-floor is all yours. Bring it.

Hey One Arts Plaza, Get a Rain Plan

Last week I went nutso over One Arts Plaza and all of the great things going on there. I’m still in love with the spot but last night I discovered a huge flaw in the building design. Maybe they are already working on it, I don’t know. We went into one of the two restaurants operating at 6:30PM and the skies were clear. When we left said restaurant at 8:30PM, it was raining shrimp and grits.

That’s when we discovered there is no cover anywhere to wait for your car if you valet or get to the parking garage if you self-parked without getting drenched. There is about a six-foot overhang on the semi-circle of restaurants that line the south side, but you have to stay right up against the glass as you make your way around to the valet stand in the center of the circle. It looks like the valet dudes are aware of the problem for as soon as they saw us snaking towards them, one came running over with an umbrella and escorted us to a larger one in front of the main building.

It was not enough, my pants were completely soaked. It didn’t matter in my case as I was wearing my Orvis all-weather pants. But the lovely lady at the table next to us with a new updo and an expensive organza jacket might have been rather miffed at the situation. Oh, and speaking of parking, we’re adding a new bloggerette to SideDish today and she is going to post a wicked valet story. It’s some crazy stuff. And I know how much you all love those stories, right? Check back after lunch. It’s yummy. (Did I just say, yummy?) And Miss Amy will be here with Restaurant 101.