I tried to lunch at Hully & Mo today but they were not open. Then I found this comment posted today and I thought I’d bring it out front and center:
I just called Hully & Mo’s and asked about Happy Hour pricing. I was told that everything would be $1 off during HH. I inquired further and was told that Domestics are $3, imports $4, and high end drafts (Fat Tire, Stella, etc.) would be $5. I asked about wine and was told “we have an extensive wine list…” I said “No, the HH prices…” he said wines would be $7 and $10 – EEK! A little rich for my HH wine palate. I’m work for a large company just across the street from the Quadrangle (Hully & Mo’s) and had hoped for a little better pricing than that, especially from a space that seems to be a bit cursed. Food is priced anywhere from $6.50 to $35, “$35 being a hand cut filet.” So, I guess we’ll see what happens and if the particular atmosphere is worth the extra $, especially given the other great HH specials in the immediate area.
Hmm. Happy Hour prices. That’s interesting. I’m not much of a Happy Hour follower, I prefer to get ripped in the privacy of my own home where I am happy to be in my jammies, but the reader brings up some good observations. Let’s slink in to Hully & Mo and take a look. Pay attention. Coming soon.
I just returned from a quick lunch at TABC. The gourmet burger—a half pound of Black Angus beef, sharp cheddar, and caramelized onions—was killer. It was so big I split the corners of my mouth trying to bite in. We also gulped down a hot bowl of tortilla soup with a rich broth and chunks of avocado. Great spicy kick on the finish. The food was great and the burger ($8.95) was enough for two. The only problem I had with the meal was that the space reeked of disinfectant. After a waitress sprayed and wiped the table next to us, she set the dirty rag and bottle of spray cleaner down next to the clean flatware and napkins. Then she picked up an order and delivered it to another table. Am I just being too persnickety?
On the other hand, there were lots of 50-ish good looking guys having lunch. Ladies, if you’re looking to cruise at noon, I suggest you head over and take a gander.8 Comments »
Resolutions always make me feel like a failure. Last year I vowed to have fun and be healthy, and that actually worked out pretty well, thankyouverymuch. I haven’t gotten around to any resy’s for 09. But this Disher seeks help, smoothie-style:
I’m trying to eat more fruits and vegetables this year (TRYING being the key word), and I’ve always liked smoothies. However, I went to Smoothie King over the weekend and thought it was gross and tasted like chemicals. Do you know where I can find a good one? All natural, etc.?
Hm. I’ve never been a big smoothie person myself, but in college, when I was feeling sick, I would go to Smoothie King and get a huge styro cup full of Immune Builder. Later I found out they have approx 3 million calories, explaining some of my freshman 15. Anyway, Jamba Juice was my go-to when I lived in Cali, but I’ll bet there’s a better choice Dishers can let us in on.17 Comments »
Texas will get its first location of Vapiano sometime in April. The “German-born-fresh-casual” chain, will occupy the anchor space in the development alongside Central Expressway and across from West Elm. The press release promises an “innovative European concept of made-to-order fire roasted pizzas; fresh, house-made pasta; and hand-tossed gourmet salads” with “a fun twist to the North Texas “foodie” scene.” Lord knows, people we could all use any kind of twist.
Here is Vapiano’s: a chip card which is an “ordering and payment system that creates a unique and convenient experience for customers. The card, embedded with a “smart chip,” allows customers to move to the various fresh pizza, pasta or salad stations ordering what they like. Once the dish is prepared, the customer waves their chip card on the POS machine and the “Vapianisti” inputs what he or she has prepared. At the end of the dining experience, they simply hand their card to the hostess and pay before leaving.”
Vapianisti? Is that like a Kashisti? ‘Memba that crazy dude on Law & Order SVU (Hi, El!) who went nutso cuz he kept hearing Kashisties running around in his head? I’ll ask Tim McCallum, the former Rockwall city councilman who is Vapiano’s franchise owner. Betcha he knows.5 Comments »
Just before the Christmas break, Amy gave me a small jar of her homemade vodka. I made Bloody Marys with it. Now, I make a great BM–my secret is to puree celery leaves and whole pepper corns into the tomato juice with a healthy dose of this–but Amy’s vodka rocked my tomato-juice-lovin’ world. Sorry Amy, such goodness needs to be shared. Here’s her recipe:
“The recipe is so easy: just throw horseradish root (peeled), fresh dill, clove of garlic, peppercorns (4-5), and a jalapeno (scored 5-6 times) into a jar, cover with vodka, refrigerate for 6 weeks. Mix with V-8 or tomato juice.”
Okay Dishers, let’s meet up in 6 weeks to discusss.8 Comments »
Yesterday we got an insidery look into a dinner purchased a live auction and prepared by Tre Wilcox (lordy, I almost typed Garrision). Today, Amy Severson, wife of Jim, co-owner of Sevy’s gives us the details of the Cattle Baron’s popular (and expensive) Six-Chefs-Six-Courses dinner which took place at Markham Vineyards. In my next life, when I return as a weathly lesbian, I will not only bid on this dinner at the Cattle Baron’s Ball, I will win it and I will invite all of the SideDish Nation to my party. Until then, check out Amy’s story.
Here’s a way to spend some of that extra holiday cash we’re all hanging on to. Ahem. Fearing’s at the Ritz Carlton is hosting a Robert Foley wine dinner next Tuesday night at 7pm. Foley was named Food and Wine magazine’s Winemaker of the Year for 2007, so you know his wines are going to be great. The first course also sounds quite delish to us. Jump for the menu and more details.
Hurry, it’s time to sign up for one or all of the cooking classes offered by the AIWF and Dallas Farmers Market Friends. This winter the lineup is:
January 10, Chef John Tesar, The Rosewood Mansion on Turtle Creek
January 17, Chef David Uygur, Lola
January 24, Chef David Holben, Del Frisco’s Double Eagle Steak House
January 31, Chef Grant Morgan, Dragonfly at the Hotel ZaZa
February 7, Chef Scott Gottlich, Bijoux
Indie classes are $25; 5-class package a deal at $110. Classes are on Saturdays frp, 11:30 to 1:00PM. Call: 214-653-8088. Or clink here. Either way, say hi to Freda.
Last night I snuggled into a seat at the Angelika, wrapped my coat around me, and escaped present-day reality by watching the reality of the late 70s as told by director Gus Van Sant. The movie Milk, the story of California’s first openly gay elected official, Harvey Milk, is homo genius. See it. Drink it. Bathe in it.