Just got confirmation on a tip from this morning: The folks behind the popular State and Allen Lounge will reopen the shuttered 2900 restaurant this fall. It will be a Tex-Mex restaurant, and they haven’t decided on the name yet. Stay tuned.13 Comments »
Lakewoodians (?) probably already know about the Lakewoodstock Neighborhood Festival, happening this Sunday from 2–8pm at the Lakewood Village Shopping Center. There will be live music, stuff for kids to do, and great deals on food on the patio at the new Whole Foods Market. This is the lineup:
· $2 pulled pork sliders
· $3 sausage on a stick
· $1 hot dogs
· $5 burgers
· $2 grilled portabella mushrooms
· $3 shrimp shooters
· $3 wine
· $2 beer
· 25 cent water
Jump for the band schedule on the patio. And oh yes, the event is free.
I have a friend who’s remodeling a house on Sycamore, so a couple of days ago, when we were checking on the progress, we drove by Chapman Chile Kitchen on Carroll Avenue. Intrigued, we stopped in–even though we’d already had lunch. This tiny little spot, open Tuesday-Saturday, boasts a short little menu of heat-packed items, although not all are super hot. We tried the stuffed jalapenos–we couldn’t leave empty-handed–which are more like baby chiles rellenos than those deep fried, cheese-stuffed versions we’ve come to know and love. These little beauties were jammed with chicken, three kinds of cheese, onion, lime, and cilantro, covered in Panko bread crubs, and baked. De-lish. Call ahead and they’ll make you a tray for a party. I told Sarah that we must go back for the Frito pie topped with homemade lean bison chili (spicy or mild). Speaking of bison, that’s what they use in the burgers, too–one with jalapeno and garlic mixed right into the patty, which is then topped with blue cheese. I’m. So. In.5 Comments »
I don’t know about you, but I’m kind of grumpy when I don’t get out for lunch. (Sad for my co-workers, yes.) And when I do get out, I sure don’t want to spend a lot. So this news makes me very happy: from 11 am-2 pm, starting May 18, One Arts Plaza is offering “Picnic on the Plaza” lunch deals for less than $9 on the patios of participating restaurants. This means cold fried chicken with pasta salad and a drink from Screen Door for $8, two pork tamales with rice and beans from Jorge’s for $8, or grilled chicken Caesar salad and a bottle of water from Dali for $8.95. Now, let’s just pray for sunshine and a cool breeze.
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Yes, I’m going to go there. But it’s Friday, NN is on a plane to Chicago, and I just KNOW you guys have some great San Antonio suggestions. Here she goes:
We’re going to San Antonio next weekend for a little getaway (without our child). Any restaurant suggestions would be appreciated. We are staying on the Riverwalk. We like all types of food, and probably need one place for a more expensive night out.
I’ve never been to San Antonio (I know, right), so I’m no help. Any suggestions are appreciated.31 Comments »
I’m leaving for Chicago in a couple of hours to try and tackle part of the annual National Restaurant Association Show. I have a few things lined up: dinner tonight at, home of the best margarita in the world, Topolobampo, three seminars, and plans to hit the all-things-Korean booths. (Korean food has a huge presence at the show this year.) I’ve found two Dallas restaurateurs on the program: Jeff Sinelli and Jack Baum. Baum is on a panel discussion titled “Back to the Basics With a Plan for the Future.” I hear they are already casting the movie. Sinelli’s topic is “Top Restaurant CEOs Reveal Successful Sales Driving Menu Strategies for Overcoming Tough Economic Times.” Or, in short, Nap Time. I’ve got my trusty list of street food ideas from you, dear Dishers, and I will get to as many of them as my elastic waist pants will allow. I will Tweet (DSideDish), blog, and flog myself against the machine.
Stay with me—I’ve got a couple editions of “Rumors Behind the Restaurant News” getting ready to break. Juicy stuff. Or as we say in Korean, ” 나중에 봐요.”1 Comment »
On May 1st, I decided it would be a good idea to blend my own batch of Viognier. I headed to Vintner’s Cellar in Plano with very little expectation of producing a world-class wine, I just wanted to go through the process and create something. Here’s my first report.
Yesterday I returned to rack the wine–the process of separating wine from its sediment, or lees, and transferring my creation into another glass container using a plastic siphon. My “instructor” Larry McDowell measured the gravity of the yeast (.994). This is a good thing—the yeast had converted the sugars in the grape juice into alcohol. I must tell you at this stage, the juice looks like murky off-color pee floating on top of lemon curd. (If you were at the gynecologist, you would be talking kidney infection.)
We inserted a long siphon into the nasty plastic bucket with my soon-to-be-FUQUA-caliber-award-winning wine, and transferred it to a splendid glass bottle where the wine will sit for two more weeks. Lesson number one from lesson number two: do not eat a spoonful of lees. Pictures below.