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 firstname.lastname@example.org. email@example.com 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 »
I really wasn’t feeling up to blogging about Top Chef today. Honestly, I felt like it was kind of a slow evening. Then someone asked me why I hadn’t posted anything, so here goes and I’ll do with it what I can…. Continue reading "Tips for the Surviving Top Chef Contenders"7 Comments »
Bon Appetit magazine has ranked Dallas Fish Market fifth among the nation’s top ten best seafood restaurants. Apparently their unique octopus salad and signature skate served with a Meyer lemon beurre blanc were the two dishes that sealed the deal. Though the salad isn’t currently on the menu, a little fishy told me they hope to have it back on by this weekend. I think this occasion calls for a round of crab cakes on the house. Whaddya say, Randy?2 Comments »
Every year I contemplate how I’m going to prepare my turkey and I get all excited about trying something new. Then I remember I’m blessed with a mother who insists on making the turkey herself because, in her words, she does it best (love you, Mom). But this year is my first official Thanksgiving with my soon-to-be-in-laws and I was going to offer to cook the turkey. I’ve heard about the brown bag turkey recipe for years, but always shied away from it because it sounded odd and a little disgusting. Well, I’m still intrigued. I’ve heard the turkey will either come out moist and flavorful or it will burn your house down. Has anyone tried this? Good or bad?10 Comments »
Maybe I’m just a slow starter in the morning, but the enthusiasm of this email made my eyeballs hurt. However, she makes me hungry. Sunglasses on? Read:
Hi Everyone! I hope you are all having a great week! I love food. I love sharing good food. I love nice people. So here you go…The other day, we got delivery from Quesa-D-Yas on Greenville. They just opened! I am sure you have seen the building. (It was Eye Love You and is in between Cafe Brazil and The Dubliner.) Our dinner was fresh, fast, and so good. They are unlike any other. We ordered the Ragin Cajun and it was incredible! Our food was delivered in 20 minutes too! If you are stumped for dinner one of these nights, check them out. They are local owners with a great concept. PS: I don’t know the owners. I don’t get free D-Yas. I just really like the good food and great service…Have a great day.
Anyone?25 Comments »
Yea! One of our favorite subjects! The Blessing/Curse of Valet Parking. Let’s listen in:
I have a question about valet parking. We go out to lunch/ dinner about five times a week and do not mind valet parking when it is needed. But what if it is not needed at all? I cannot tell you how many times I drive up to an empty parking lot only to be stopped by a valet. An example: I went to get some coffee at Starbucks on Greenville next to Gloria’s. It was 3pm and there was nothing but an empty parking lot and a valet. I drove past the valet and parked the car myself. The valet walked up to me and asked where I was going. I told him I was just getting a cup of coffee and that I could park the car myself. I thought that would be the end of it but then he asked if I planned to “sit down and drink my coffee”. Like that made a difference. My question is what rights do these guys have? If I want to park my car myself do they have the right to tow it? Also, what is the normal tip for these guys? Usually the parking is free but, of course, you should tip. I have been tipping $5 each time.
Yow. Zah. You sure do ask a lot of questions for a dude from New Jersey. First of all, thank you for dining out five times a week. You rock. Secondly, will you tip me $5 if I answer your question? I’d like the Fightin’ Foodies of the Dish Nation to help this guy, but I want you all to know that Obama will fix this too. On your mark, get set…20 Comments »
When I heard (groovy music warning) Shinsei was expanding, I feared they would take over their neighbor, the best key store in Dallas, Bee’s Keys (not to be confused with Bees-N-The-Keys (great logo!). Now I learn that co-owners Lynae Fearing and Tracy Rathbun bought out the cleaners on the other side of the restaurant and added a large bar and lounge area, private dining room, and some additional seating. (Casey who?) I pass Shinsei on my way home from work and it is always jamming. Now they’ll have more room to jam, not to mention a new private dining room (Hi Vase Lady!). Debut of the space is set for the first week of December. BTW, Shisei is now open for lunch on Fridays. You go, girls.2 Comments »
Don’t forget to check our post with all of the glorious dining options for Thanksgiving Day. Make a reservation and be thankful we have so many dining options.