Here are this week’s wine tastings and dinners from Sigels, Parigi, Taverna, Victory Tavern (FW), Hotel St. Germain, and Sevy’s Grill.
We are now officially as yogurty as L.A. I just got a note from Pinkberry:
Pinkberry announced today plans to expand into Texas, with the first market opening in Dallas. The franchising agreement with Saxton Pierce Restaurant Corporation will begin the US expansion outside of California and New York.
“We are excited to work with Pinkberry and look forward to establishing an enduring brand in the heart of Texas,” says Kelly Saxton, president and founder of Saxton Pierce Restaurant Corporation. “We’ve done our homework on the frozen yogurt category – and the Pinkberry brand, product and management team is second to none.”
No where or when was announced.4 Comments »
This just in from Single Gourmet’s head Sig-O finder, Ed Bamberger:
Single Gourmet DFW, a social club offering fine dining, cooking classes and special events for single professionals in their 30s through 60s, has made some changes in fitting with the present economy. Now through August 31, 2009, annual membership (runs for 12 months) is $100 (regularly $195) and event prices have been reduced, too. For more information, go here.
In the sixth and final webcast, Merrill Bonarrigo of the Messina Hof Winery in Bryan, Texas, discusses Port, a variety native to Portugal, as well as other dessert wines that are thriving in Texas.(Lenoir and chocolate!) Go, Tanji. We’ll miss you.
Okay kids, the list is longer and stronger. Make love and reservations.
Jeff “Which Wich, Genhis Grill” Sinelli’s newest concept, Burguesa Burgers, is cheap. Yesterday a burger, fries, and a drink was selling for 68 pesos ($5.00). The concept, designed for a Mexican clientele, accepts pesos and dollars. The menu is in Spanish. The little drive-though shack is painted neon orange and looks like a giant festive piñata next to the original Sonny Bryan’s on Lemmon. There are no tables, but there are a few parking spaces if you care to eat in your car. They serve hamburgers and cheeseburgers, soft drinks mixed with cane sugar, and shakes with tiny donuts on the straw.
We ordered two burguesas con queso, fries, and a strawberry shake. Our driver, a vegetarian, skipped on their offer to make a burguesa sin burguesa. We sipped the strawberry shake with remnants or real strawberry in the mix, and headed over to the patio at Whole Foods on Lemmon to eat.
Here’s the deal: the burgers are skinny meat, skinny bun. I like that. If you like thicker meat, order a double. The lettuce is shredded and the secret sauce (Cholula hot sauce-spiked mayonnaise) adds a nice kick. I would eat the burger again.
However, I never want to see the fries once more. The skinny, limp, tasteless fries are served in a cup and hang over the sides like dead worms. Pick one out, squeeze it, and watch your appetite evaporate. I’m not a grease snob—I like a good shot of lard every now and then, but these pathetic half-cooked strings mixed with quarter-sized chunks of almost raw potatoes dissolved into a pasty mass. They leave a strong aftertaste of car exhaust—gassy, smoky, and toxic—in your mouth.
Our wacky art director, Todd, loves the Monumental, a ginormous burger/torta concoction with layers of beef, spicy mayonnaise, cheese, avocado, crispy tostadas (orange?), ham, and refried beans. Oh, and a whole pickled jalapeno.
The two other cars we observed were full of yuppie, white Americans. A Hispanic man stood on the street waving a sign and urging drivers to pull in. Burguesa Burger felt a little too American for comfort.9 Comments »