The Cliff Cafe at the Belmont Hotel sends word that they have a new chef. Her name is Robin Gill Lacy, and she recently served as Prepared Foods Team Leader at Whole Foods Markets and Culinary Research and Development Coordinator at Veria Natural Wellness in Arlington. New menu items include buffalo chicken mac and cheese and spicy mango glazed pork shanks. She’s also going to try to use a lot of local ingredients, so we love her already. Check out the full release here.11 Comments »
We have noticed over the past few months a general slippage in store quality. On our most recent trip, our frustration with the decline in quality came to a head when the bakery was out of the single most important item we needed – hamburger buns – at 3:00 p.m.
Frustrated by the lack of buns and a number of other irritating things I noticed walking through the store, I asked to speak with the store manager. While waiting for him in the bakery area, I noticed two other women also upset at the lack of hamburger buns. I told the women (none of us knew each other) that I was waiting for the manager to discuss the situation, and they decided to wait with me. During the 10 minutes it took for the manager, Steve Tarantino, to show up, we chatted and I learned that they were every bit as frustrated as me about the decline in store quality. In fact, one of them told me that she had just tried to buy some cheese, only to pick it up and discover that it had expired in November!
Hmm. Lack of buns has never been a problem for me, only a dream. Sorry, I’m off topic. I wrote the guy back and theorized that perhaps many people hit their outdoor grills on Saturday and caught the bakery department off guard. Then, low and behold, I find I am right! And souper scooped by our sorta own, Teresa Gubbins, who reported this stunning development. Meanwhile, I put the bun-less customer in touch with CM and after a flurry of back-and-forth e-mails, it sounds like they have reached a peace agreement.15 Comments »
Over the break, I took my long-suffering mother to Neighborhood Services for what turned out to be one of the best meals I’ve had in months. We went on the Tuesday before Christmas. The place was packed. For some, I’m sure the place is too loud. But seated at a booth near the kitchen, Mom and I were able to hold a conversation without any trouble — save for periodic interruptions from Uncle Nancy, who wound up sitting in the booth adjacent to ours. (I think Nancy has taken to eating at NS four or five times a week now.) The place has a comfortable, yet high-energy, buzz to it. As for the food and the rest:22 Comments »
Over on Eatsblog, Dallas Morning News dining critic Bill Addison bids farewell to Dallas with his last blog post and restaurant review of Tei-An. No official word on his replacement.
It seems the whole media world is struggling; we’re adjusting budgets and our time devoted to print products. “The Internet is the future” is the mantra being tossed about in media circles, but not many people have figured out what that actually means or, more important, how to make money in cyberspace.
I shared several delightful meals with Bill Addison. The first was a week or so after he hit town. We met at Escondido Mexican Restaurant on Butler. He ate enough for two, a trait I always liked about him. Of course he spent countless hours in the gym—at least I assume as much, because he was buff and handsome.
Another evening we lingered over French food (and wine and wine) at Watel’s. I enjoyed his energy and zeal when it came to eating and writing. I told him it took more than a few Rocky Mountain oysters to leave a city like San Francisco to write dining reviews in Dallas, a city he’d visited only a few times. I couldn’t do it, because you start out without any sense of history or who’s who. I felt bad for him when he boldly started his campaign to realign the DMN star system by taking one away from Avner Samuel’s Aurora. (My right ear is still burning from the call I got that day from Avner. I’m sure Bill’s is as well.)
When Bill and I were downing cheese enchiladas at Escondido, I told him about SideDish. I told him I would probably make fun of him. I did. I called him Freckle Face, because I wanted you to picture him as a blond, freckle-faced boy when, in fact, he looks quite the opposite. I made him sound old. He is young. Bill didn’t like being called Freckle Face. He didn’t like being criticized. I don’t either. It hurts. But I told him—and I thought he understood—that we are critics, and we have to be prepared for people to be critical of us.
Bill quit communicating with me a while back. I’m not sure why, but he e-mailed me and asked me to never to mention his name in print again. He intimated in the message that I wouldn’t be able to hold back from writing about him again. He’s correct. Today I can’t.
So, Bill, believe it or not, I am sorry to see you go. I wish you could stay and play. Atlanta is a great food town, and you’ll be happy in the magazine business. And I hate to see such a swarthy cloud hanging over our friendship.41 Comments »
‘Memba Tre Wilcox? Of course you do. He is “still enjoying life on the side lines and still real estate shopping for restaurant location.” Being a private chef and rep for Chantal have kept him very busy. Recently, Chef Tre cooked a fabulous meal for Bob Agar of Ennis who was the highest bidder for a private dinner in the live auction at last year’s Stainless Steel Chef Awards. Chef Tre’s menu is below and the pictures are here. Enjoy, and say hi to Tre.1 Comment »
And, we’re back. Happy 2009 to everyone. This email popped up in my inbox sometime last week, when I was shoving all kinds of food into my mouth (hello, old friend pizza!) and drinking everything within reach that contains alcohol. Anyway, lots of restaurants have closed, so it’s good to hear about one that’s open. Coast Global Seafood in the Shops at Legacy has been open for about a month (Nancy told us about the restaurant here last September), and they would like you to come eat dinner there. The interior was designed by Paul Draper (Central 214 and Seventeen Seventeen restaurants), and apparently there are “chandeliers made out of fishing lures” and “jellyfish-shaped hanging lights.” This sounds a bit fishy, but we imagine it’s well done if Draper’s behind it.
The menu is after the jump, but obviously, the focus is on fresh seafood. The chef is one Joshua Perkins, who used to cook at The Globe in Atlanta and at Le Bernardin in NYC (not Sascia Marchesi, as you may have read elsewhere). I just spoke to catering sales manager Krissy White, who said business has been quite busy for the past couple of weeks, especially due to the warm weather over the weekend. “We’ve got a beautiful patio with a great view of the fountain, if the weather would just cooperate,” she says. (Give it a few more months, or another global warming episode, we say). They’ve got happy hour from 4-7 each day, and possible plans for a big grand opening party in the works.3 Comments »
Well, my staycation is over and we are back at work. For some reason my computer and Internet connection at home are moving slower than I am this morning so, until I dock at the Mother (beat, beat) Ship, I’ll be brief.
I hear the old Pescabar space is morphing into a “pub concept” to be called Exchange. Pub concepts are hot. I wish someone would get a sense of humor and open a pub concept offering “Recession Cuisine.” We could have a lot of fun writing that menu. Lots.
And speaking of fun, it sounds like Hully&Mo had a soft (hard?) opening on New Year’s Eve. One insider reports “they were swinging from the chandeliers.” See: pubs with chandeliers. That’s a nice start to the year. Okay then, let’s get this party started.3 Comments »