Restaurant Week is Almost Here

So, there’s been chatter around our office about who’s going where for Dallas’ upcoming Restaurant Week. Most of us made our resos way in advance to avoid that super late dinner at 10 pm. As of right now, I’ll be indulging at Dragonfly, Bistro Louise and Hector’s, despite the fact that my fiance keeps reminding me we’re supposed to be on a budget. (That’s no fun!) I love restaurant week because even though I’d dine at these restaurants anyway, sometimes food just tastes better when you know you’re not going to drop $200. So dishers, tell us where you’re headed? But if any of you say Craft or York Street I’m going to be pretty peeved since they were completely booked last time I called.

Dear Tomato, It’s Been Too Long

Now that the FDA has cracked the case on what most likely caused the salmonella outbreak (thanks a lot peppers), tomatoes all over the world are rejoicing. Okay, maybe not, but tomato farmers sure are. In celebration of the return of the tomato, Whole Foods is throwing a party on Saturday, August 9 from 2 to 4 pm. Every Dallas store will be serving up tomato dishes and sampling wines that are part of Whole Foods’ “Top Ten Wines of Summer.” The peak of tomato season is upon us, so what better time to welcome these delicious fruits back into our lives. Update: Below is a statement from Whole Foods about the recent events and what they are doing to help.

Since the government announced it was investigating tomatoes as a possible source of salmonella, the nation’s tomato industry estimates it has lost more than $100 million. Whole Foods Market is committed to supporting all farmers and hopes to help reinvigorate the tomato farming industry and celebrate the flavor of summer tomatoes at the same time. 

Wine 101 at Cork

The oenophiles at Cork are hosting a wine tasting featuring varietals from around the world on Thursday, August 21 at 7 pm.  For those of you not in the know, this boutique wine shop specializes in hard-to-find and rare wines, and offers customers the chance to “try before they buy,” for a nominal fee of course. Wine 101 is part of their new monthly series and attendees will taste three whites and three reds and not only leave with more knowledge about the wines they love, but with a Cork tasting card as well. The cost is $50 and reservations are required. Jump for more info…

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This Really Ticks Me Off

I’m sure Freckle Face, and TG will agree with me when I say this: if you are a person paid to publicly relate information about a restaurant or business and you get customers of said restaurant or business to send e-mails or leave voice mail messages professing your love for said establishments, let me tell you this–it doesn’t work. Customers are poor actors. Here is the transcript of a voice mail I received recently:

Good Morning, Nancy. I have just discovered a very interesting restaurant on $(&$#($& Road that serves very good &*$%%# food. They do lots of interesting things at &%#% including wine pairings and very creative cuisine. I love your magazine and i was reading it and I thought I would call you to tell you about this place because I think it is a good story for your magazine. People will love it. The bartender does some amazing cocktails and the chef is out of this world.

Lest you think I have a hot-triggered temper, let me assure you that some days I do. But here’s the rub: The restaurant he is calling to inform me about is listed–with a glowing review, covering all of the above points–in D Magazine. And it has been in the magazine for the last six months. I love information on new, old, closed, or interesting facts on restaurants. That is why we started this blog. But when people get paid to represent a restaurant and they do it poorly, it makes me sad for the restaurant. BTW, I have e-mailed the restaurant above to let them know.

Free Food Giveaway At Chipotle Mexican Grill

Hey Dishers, it’s almost tax-free weekend and this year sales tax isn’t the only thing that will be free–Chipotle Mexican Grill has a deal for you. (Jeezy Pete, I sound like Robert Wagner selling a reverse mortgage.) Here is all you have to do: eat at any DFW-area Chipotle on Tuesday, August 12, or Wednesday, August 13, and save the receipt. (For me that is the hard part.) Then go back any time on during tax-free weekend, August 15 - 17 and pickup a free burrito, salad, order of tacos or bowl with your receipt. With your leftover cash, you can consider a reverse mortgage but I suggest you stuff it in your mattress.

Deerfield Ranch is Zinfully Delicious

The Abacus dining room broke out in a hushed murmur at a recent wine and cheese pairing when Deerfield Ranch Winery Winemaker Robert Rex said the velvety smooth Zinfandel we were imbibing was 17.5 percent alcohol. Reverberations of “but it’s not hot,” and “there’s no burn, how it that possible?” bounced around the room before Rex explained his Buchignani Garcia Vineyard Zinfandel was made with a specialized yeast that can live and thrive in juice with up to 18 percent alcohol. Adding to the comlexity, Rex said the vines were 115 years old giving the wine an elegance and body. This Zinfandel is the reason the varietal is so close to my heart. It’s big, bold, and unexpected. I’m still locating where you’ll be able to buy it locally, but you can get it online here.

Villa-O Wins Me Over With Meatballs

Maybe, if I hadn’t already had so much wine, I would have remembered to take a picture of the turkey meatballs I ate last night at Villa-O. They were golf ball-sized, covered in hearty tomato sauce and parmasean, and soooo delicious. There were four to an order and only cost $6. We also had the Branzino, which was really just two small pieces of unremarkable fish on top of spinach that had been blanched in butter (not a bad thing necessarily). But next time, I’m sticking with those meatballs.

Re: Anyone Remember Chef Danielle Custer

I was so excited to see Nancy’s post yesterday because I actually worked for Danielle during the hectic opening of 727 in Seattle. She was the first chef to hire me before I went to culinary school, and this was back when I didn’t even know the correct way to hold a knife. And still, she took a chance on me. She brought me in as a prep cook and I worked my way up over the next two years before I left for school in New York. It’s a shame she’s not in Dallas anymore, or in a restaurant for that matter, because she’s incredibly talented. Dallas misses you, Danielle. Come back and visit soon. Oh, and maybe bring me some of your amazing duck confit.