Okay folks, we are heading out of here. Have a happy holiday and remember to dine out and help you local restaurateurs. They’ll be thankful for you.
Veteran Dallas restaurateur Jack Baum and business partner Mort Meyerson have pulled the plug on their upscale restaurant, Table 18. The 10,000 square foot restaurant, originally called Meyerson’s, was scheduled to open in the new Rosewood Court tower across from the Ritz-Carlton. Chef David Gilbert, formerly of Luqa, another ill-fated restaurant, has been working on the project for over a year. “We have decided not to open in this economy,” said Baum. “It just doesn’t’ make sense to build a new brand in this economy.” So, what happens to chef Gilbert? “David is a smart, creative chef,” said Baum. “I think by January or February he will announce something good.”
On the eve of Thanksgiving, we’re wondering, what is your favorite Thanksgiving dish? My mother is partial to cranberry dressing, and I’m pretty sure my dad’s favorite is turkey (white meat only). Lots of people like mashed potatoes. What’s yours? Jump for my favorite.22 Comments »
(Good heavens, did I really just write that headline? I so need a long weekend.) Anywhoo, if you aren’t running around like a turkey with its head cut off today, head over the Whole Foods Market on Lower Greenville where, from 1-4 PM, Dazzle Pies’ founder, Mick Weisberg (local boy!) will be passing out samples of his tangerine, lemon drop, and pineapple creme pies. Sarah has a description of them here. The release says the pies “intense flavors explode in your mouth, mingling with a buttery graham cracker crust.” I will let it go there.If you want more, jump. Continue reading "Put Some Pop in Your Pie"
We mentioned Mercury chef Chris Ward’s upcoming national TV appearance, but here are more details from his PR machine, Big Al:
Mercury Restaurant Executive Chef/Partner Chris Ward will kick-off the holidays by sharing his holiday recipes on Fox & Friends, Thanksgiving Day, on the streets of New York with the Macy’s Day Parade. Ward will appear on the national morning television program for two segments for a total of 8 minutes. He will share his recipes and show the techniques for Brined Turkey, Green Been Casserole, Braised Rosemary Sweet Potatoes, Cornbread Dressing, Cranberry Sauce, Gravy, Pumpkin Cognac Cheesecake, Braised Veal Rack, Pomme Mousseline, Asian Pear and Gorgonzola Salad, Caramel Apple Pie & Bone-In Heart of Rib Roast.
I’m so happy green bean casserole is still around. But caramel apple pie and bone-in heart of rib-eye has me curious, if not worried.2 Comments »
How does a thriving (and throbbing) business like Martini Park go from posting sales of close to $6.5 million in 2007 to closed in less than one year? According to one former employee the answer is: “They opened in Plano.”
There is a city ordinance in Plano stating you can’t operate a business that generates more than 50 percent of its revenue from alcohol sales. Six months after Martini Park opened in December 2006, the management crunched the numbers and realized 92 percent of their net sales came from booze. While the TABC was happy to take their 14 percent, according to my source inside of the MP staff, the City of Plano was not happy and shut them down. It’s a long juicy story. Jump for the Cliffs Notes and a significant updates.43 Comments »
I’ve been on the phone all morning and haven’t actually checked out the new skirmish going on over at Dallasfood.org, but from the sound of it, Scott, the Cher of the foodie underworld, is going after Noka Chocolate again. A Disher sez:
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The slow evisceration and inevitable defenestration of Noka Chocolate continues on Dallasfood.org. Scott is so objective and journalistic as he tears them new one after new one. Those guys must be covered with new ones by now, and I for one welcome this state of affairs.
Our friends at Martini Park have decided to close their doors at the Shops at Legacy effective immediately. They approached us this morning to inquire about Loft 610′s ability to host some of their holiday parties they booked and can no longer accommodate.
UPDATE: I called Martini Park and nobody answered. However, I just received a statement via e-mail: Due to the current state of the economy, Martini Park located in the Shops at Legacy in Plano, TX has decided to close for business effective November 24, 2008.19 Comments »
The smell of yeast rolls baking in the ovens and drifting through the halls at Arthur Kramer Elementary School is one of my strongest food memories. As soon as the scent reached my nose my thoughts left the classroom. Each day I lined three pats of butter on my tray and waited in line, letting other kids jump ahead of me, until the baker went to the oven to bring out a fresh pan of rolls. I plucked them from the tin and sat them on the butter pats and by the time I reached the table they were soaked in melted butter. Yum.
Food memories–both good and bad–are hard to forget. Listen to this poor gal who, after ten years, still yearns for that certain salsa. She needs relief.
About ten years ago (maybe a few more), in Dallas, there was a Mexican restaurant called Caliente. It was over on Park Lane/ Greenville area. They served the most wonderful (for lack of a better term) “salsa” or “pico de gallo” which was served on the plate with your food. It had thinly sliced jalapenos & carrots (julienned), onion and what seemed like a good bit of sugar in with the heat of the jalapenos. This was such a wonderful accompaniment, although it made your ears burn! The restaurant closed a couple years after that, and the new management did not continue serving this. I have looked on-line and several Mexican-type restaurants later, still have not found anything close to it. They also sold it in jars, at the time. Could you find out who owned the restaurant at that time, if they currently have a restaurant in the Dallas area, or where I might obtain this delightful food item?
Well, since I haven’t been drinking this morning I think I can say with some authority that Caliente was owned by Jim and Liz “The Baroness” Baron who now rule over the Blue Mesa Grill empire. An e-mail has been sent to the Baroness. We’ll await her reply.
UPDATE: Well that was easy. The Baroness replies, “That’s our jalapeno relish! We continue to serve it at our Blue Mesa Grills. Click on our website for a home adapted version of the recipe – or come in and try some!”5 Comments »
Was at Mercury for lunch (btw the burger still rocks) and was told Chris would be cooking on FoxNews Thanksgiving morning from 8-10.
I don’t know if that means he’s going to be on for two hours but I’d watch two hours of Chris Ward. And as to that burger, can we have some details please?1 Comment »
Meghan Meehan of Ham I Am wants you to know that if you order by noon today, she can still get a ham or turkey or both (plus a free coffee cake!) delivered to faraway family and friends. However, if you want to go by their super secret location in North Dallas, you can pick up a “whole or half, smoked or smoked and peppered, bone in or boneless” ham or smoked turkey. Me? I love the peppered ham (and bacon). Check out their whole inventory and call sweet Meghan at 972-447-0440.1 Comment »
Wow. People are really trying to make this easy for us folks this year. Yesterday, we told you about the culinary students who are willing to make your Thanksgiving pumpkins and pecans (today is the last day to order, btw). Today, the lovely folks from Empire Baking Company came by to show us their Thanksgiving treats, pictured here. Empire’s website isn’t quite up to snuff yet, so here’s the skinny: You can call and order one of their pumpkin, pecan, or apple pies for Thanksgiving, or you can just stop by their store at 5450 W. Lovers Lane (phone number 214-350-0007) and pick one up on Wednesday (they are closed on Thursday). All pies are $19. We sampled the apple, and it is divine. Obviously same fabulous Empire quality you are used to, with Granny Smith apples and a buttery, flaky crust. Things have been tough enough lately, why stress yourself out with dessert? Jump for more gorgeous photos taken by moi.1 Comment »
Who loves sandwiches? D‘s own Adam McGill. He’s posted an item on Frontburner with his list of favorites. No, we don’t know why he didn’t post this list on SideDish. In fact, we just got into a short-but-not-particularly-heated discussion about it. In his defense, he’s said he’s “not a gourmand,” to which I guffawed, and waved my hand in his direction.
Anyhow, it’s a good list. Read and add favorites. Personally, I have a problem ordering anything besides turkey and cheese whenever I get a sandwich. I’m trying to work on it. What I want right now is a #7 on wheat from Great American Hero.
Our perky Spice Girl, Nikki from Northaven Gardens, has just sent the results of last week’s pie contest. First prize? Banana split pie from Amy Severson of Sevy’s. Miss Amy, I think our office staff needs to make a ruling. Pie please.
UPDATE: My bad. I misread the results. Kudos to Ann “I’m NOT Married to Tim” Rogers for taking first place. Pie please.3 Comments »
Dang, I got so far behind yesterday, I forgot to post this report from a Disher who ordered burrata from Jimmy’s. Here, a day late, we hear from Anne:
Picked mine up last night [19th] at Jimmy’s. Paul picked out the crackers and wine. It was really good with the olive oil and salt and pepper and the crackers. A very mild cheese that really needs a flavored cracker. No water crackers for this cheese!! Paul said about 155 people ordered it! What did you eat the cheese with in Italy? Have you gotten any feedback from other SideDishers? Thanks for the tip…keep ‘em coming!!
Eat with it? Don’t you mean drink with it? We made “Italian nachos” by piling a spoonful of cheese on top of a thick slice of fresh tomato, adding a leave of basil, drizzling the nacho with olive oil, and finishing with a pinch of sea salt.3 Comments »
Can we all just agree that “free” is our favorite new f-word. So, WTF? (What’s the freebie?) A gallon of Central Market’s organic milk with a $30 purchase. Okay, it’s kinda free, but I can hit $30, the new $5, easy just by loading up my weekend meals at Kit Kitchen. I’m sorry, I promise I am not shilling for CM but I love this corner of the produce section where you choose a recipe and the ingredients are all there waiting in correct porportions. Today, I am heading over to hit the guacamole bar, grab a bag of fresh bird stuffings from Generation Farms in Rice,Texas, and claim my milk. Tonight, I’m going to build a fire, sip a glass of Beajoulais Nouveau, and curl up with an interesting book.1 Comment »
When was the last time you dined at Lavendou? Well, that is too long. Owner Pascal Cayet oversees a stellar all-thing-French-and-Provençal menu along with French High Tea service and cooking classes. Busy guy. This morning he sends word that he will be offering their “long time customer favorite” cranberry and walnut tart for sale through December 31. One tart serves 10 and costs $24.95. Qu’une affaire! Orders must be received at least 24 hours in advance (three days for larger orders).972-248-1911. (French High Tea? Who knew.)
There’s always so much to remember on Thanksgiving. Turkey. Stuffing. Mashed taters. GB casserole. We usually end up buying the pie so no one has to deal with making it. If your Thanksgiving is in the Dallas area, you can have culinary students from The Pastry Club at Le Cordon Bleu Institute of Culinary Arts make your pie for you. They’re offering pumpkin or bourbon pecan pie for $10 and $12 respectively. Here’s the catch: you must order by tomorrow. Proceeds go to sending students to competitions, field trips, etc. It’s a win-win. For more info, call 214-347-8221 or email Chef Hooton email@example.com. firstname.lastname@example.org or call (214) 347-8221.1 Comment »
We went next door to Quesa-d-yas for lunch today. Nice Guy/Good Neighbor/Owner Paul greeted us at the front door with a handshake, then did the same to the next patron that came in. Genuine hospitality. The space is bright, clean, and fun. The menu hangs right there in front of you…with all 23 filling selections in their glory. We ordered the smokey mountain w/ steak [medium], a build your own, w/ pork [carnitas]black beans pico, roasted corn, cilantro, & carm o’s, and a two small burrito selection, we told ‘em “chef’s choice” which they put together chicken, jalapeno strips, cheese, rice, black beans. All orders come with comp. chips & salsa, so I raised ‘em a large queso. Total 34 smacks. Not bad considering four swarthy cooks, the milkman, and a valet couldn’t finish it all.
The “D-Ya’s” were grilled in a giant tortilla press, not at all greasy/oily, to a nice golden brown crispy-ness. The fillings,available for inspection a la open kitchen, were all very fresh & made from scratch. Coulda used a little more salt, but I am a salt addict, Karin Porter [aka Brown Sugar], our chef de cuisine, said “I don’t know, I think it’s just fine.” so there. 15 minutes later, we were handed our complete order, piping hot. The wait wasn’t a big deal, because they have a flat screen pumping out the VH1 Best of the 80′s videos…In an old Journey vid, I believe it was “Separate Ways” Neal Schon was totally rockin’ the fro-tista and a very comfortable looking powder blue satin kimono sans undershirt and Steve Perry was smuggling either a polska kielbasa or a kosher dill, couldn’t be certain. We will be back. We will be regu-lars.
Just what do they put in those things? Lordy.13 Comments »
If you love Dunia Borga’s tres leches cake–and, tell me, who doesn’t?–then head to NorthPark Center on Tuesday, November 25, when the third La Duni Latin Kitchen and Coffee Studio opens its doors. Unlike the other two teeny tiny spaces, the NP location will have banquet facilities for up to 500 people (wow), so you can host any kind of event you’d like–and La Duni does a pretty bang-up job with catering and flowers. A word to the wise: don’t get mugged in the parking lot. (Kidding, NP. I know you’ve beefed up security. But it is kinda scary, no?)1 Comment »