In-N-Out Burger to Texas?

That’s what one Disher claims. Nothing on their website. I’m drooling checking on it. (Note to self: why do you fall for this rumor every time?)

Hey, Does Anyone Want Some Perfume?

I’m giving away Coach eau de parfum on the ShopTalk blog! Come and get it!

Texas’ Best Sommelier Video: Winning Moments

Texas’ Best Sommelier was crowned on Monday at the Four Seasons in Austin. You know all about it. See what really happened. Watch video of the winning moments as Kim Wood, Pappas Bros. Steakhouse, and D’Lynn Proctor, Wine’tastic, tie for third and The Mansion on Turtle Creek’s Scott Barber takes first. Thanks to Kyle Kearbey for editing my shabby attempt at becoming at videographer.

Review: Screen Door

Who has been to Screen Door? I have. So has Bill Addison. For those of you scoring at home, I would have given it 2 stars using the DMN system. Whadayathank?

Can Somebody Help This Poor Girl

This request has me stumped. Anyone:

What is the name of the Mexican joint in Dallas that has live bull riding in the rear?

OK, I didn’t edit her because the question, as written, made me chuckle. She is looking for a Mexican restaurant with live bull riding. Ouch, let’s go.

Can a Food Critic Write a Magazine Feature?

Several SideDish readers have called me out for writing an expletive-deleted piece on Nick Badovinus. One Disher says, “Probably anything D publishes that’s positive about Nick will have credibility issues.” Another asks, Nancy, how does it work when a restaurant critic does a story on a chef? Will you not review this particular restaurant?” Let’s talk about this.

For better or worse, I am a magazine writer who covers the restaurant industry. My job is to write columns, features, and reviews. That said, when an interesting story in the business comes along, I write, like I did with Nick Badovinus, a feature that allows you, the reader, to see a more colorful side of the industry. Does that prohibit me from reviewing his restaurant when it opens? In my mind, yes. In this case I traded the opportunity of writing a feature story over reviewing the restaurant. Will the fact that I wrote a feature on Badovinus cause “credibility issues” with D Magazine’s review? Hell, no. Why? Because I care about publishing educated and true dining experiences.

I’ve covered restaurants in Dallas for almost twelve years. Do I get recognized? Yes, sometimes I do. Does that make the chef a better cook when I am in the restaurant? No. Does the fact that they know I am reviewing create better service? Most times, yes, but, surprisingly, a lot of times, no. If I do get recognized, I include the fact in my review and, before it is published, I send another staffer in to retry the restaurant. Unlike some other publications in town, D spares no expense in reviewing a restaurant. Example: when I was reviewing the Mansion just after John Tesar took over, the kitchen sent out 9 desserts compliments of the chef. I can still hear our accountant screaming over the final tally of my dinner bill–I insisted that all 9 be included on my bill. The next night I sent another reviewer and she went unnoticed.

As a magazine reporter, I make all kinds of contact with chefs, restaurateurs, waiters, and owners. Some I call; others I interview face-to-face. It’s a reality of the job. That said, I will say that I get recognized during a review maybe once every thirty reviews. And yes, I do wear wigs, glasses, and hats.

The Internet has made everybody a food critic. I love reading the opinions about local restaurants on Chowhound and DallasFood.org. People are passionate about what they eat. However, sometimes I like to get out of the box and tell a story. Am I wrong? Tell me, I want to know.

Fort Worth, Get Ready to Flip’s Out

Josh Hartnett, I mean, Steve Hartnett is the Howard Hughes of the local restaurant industry. He’s a big-money player but he doesn’t hang out in his restaurants and he prefers to keep his name out of the press. You may not know of him but chances are he has fed you at one of his places: he founded Fox & Hound (80-ish locations), Cool River (Dallas, Austin, Denver), and Flip’s Patio Grill in Grapevine. He is co-owner of Bob’s Steak & Chop House (excluding the Lemmon Ave. location) and the recently opened True Fire Grill in Frisco. Hartnett, former partner in Consolidated Restaurant Operations (III Forks, El Chico, etc.), is a major investor in Tristian Simon’s Consilient Restaurants. Outside of the local restaurant business, Hartnett owns millions in real estate (and a penthouse apartment) in Dubai. Oh, and he is a distant uncle to Josh.

However, most of the time he is holed up in his office on the top floor of his house in Colleyville where he shoots pool and runs The Hartnett Group, a money-management business. And he plays golf every day. By himself.

So when I tell you he is going to open a Flip’s Patio Grill just north of Fort Worth, you will understand that it will not be a small burger joint with a patio like the one in Grapevine. The proposed Flip’s Patio Grill will be huge–the budget is close to $5 million bucks. The vibe is Cool River gone burger joint with a huge patio element. Knowing Hartnett, the food will be high quality, the interior will be classy, and the price point will be friendly to the times. I couldn’t reach Hartnett for a quote–his Jitterbug went straight to voice mail.

UPDATE: The plans for Flip’s Bar & Grill in Fort Worth are for a 15,000 square foot facility with food, alcoholic beverages, and games. It will be located in the NE retail area of Western Center Blvd and IH35W on Fossil Bluff Dr.

Sale, Sale on the Range

Viking ranges to be exact. This just in: Milestone Culinary Arts Distribuors is going to have a huge “scratch and dent” sale on their VIking appliances. Raid what is left of your savings account hit the story early over Labor Day weekend for deals on grills, wine units, ranges, refrigerators, and more and beyond and such. Yow. Zah. While you’re there, sign up for a few of their cooking classes.

UPDATE: The sale will be held at Milestone Culinary Distributors, 3701 La Reunion Parkway, not the McKinney Avenue location.