I am really sick of the word foodie. Yes, it was a fun word for a while but it has just worn out its welcome. What shall we replace it with? Fooderatti? Prolly taken. Eathead? Too 70s. Come on, there has to be an acronym we can come up with. We could change the foodie world. Yikes, see what I mean?26 Comments »
Just got off the phone with Consilient CEO, Tristan Simon. He confirmed the rumor on the street: David McMillan is no longer the corporate chef at Consilient Restaurants. The reason? “We eliminated the corporate chef position for financial and strategic reasons,” said Simon from his new restaurant in West L.A., Westside Tavern. “Given the diversity of our concepts it isn’t realistic to have one chef influence that many menus.” According to Simon, McMillan is weighing four or five options.
Hello, Duncan Graham? David McMillan could make your mum very happy.2 Comments »
Well, it’s a bit more than $5, but the the folks at Craft Dallas have created their version of a cheap lunch. Chef de Cuisine Jeff Harris is now serving a three-course lunch for you that costs just $28. And they are claiming they can do it in just 60 minutes, for those of you who don’t work at magazines and need to get back to work ASAP. As a bonus, they will “call for your car” when the check is dropped off, meaning it will be waiting in valet when you are ready to go (yes, valet is complimentary). I have an email in asking what the menu is like, and I’ll let you know when I hear back.
The Power Lunch is available Mon–Fri, 11:00am–2pm. Call 214-397-4111 for reservations.
UPDATE: The Power Lunch menu will feature two first course options, three second course options, and two dessert options. These dishes are not on the regular Craft menu, they are speeeeshal. The menu will be “refreshed” every week. Now you know.1 Comment »
Last night, I invited three friends to eat at Firefly in North Dallas. We ordered a lot of food. We asked them to pack the leftovers. This is a picture of one of the bags after I picked it up from the stained carpet on the floor of the car. Mind you this was only ONE of the FIVE containers that leaked. My question is simple: Why do restaurants package their sauce-laden dishes in Styrofoam containers with flimsy tab locks?17 Comments »
Two readers have contacted me about the bad service they’ve experienced at Twisted Vine. One writes:
I would take the opportunity … to ask if I’m the only person have problems with the Twisted Vine / Tony’s Wine Warehouse. Went to a tasting at the Twisted Vine (wine bar owned by Tony’s in a converted Chili’s on Greenville – a “work in progress” at the time) won at an auction by a friend, and let the wine guys talk me into some wine. Anyway, because they “don’t keep stock on hand” at the Twisted Vine, they were to deliver it the next week. It never showed, never showed, never showed. Two weeks later I call, and they told me it had to be ordered, was delayed and would be there the next week. Now, over a month later, no wine, no working phones at either location, Tony’s website down, and according to Pegasus News, Tony’s is gutted and closed. I haven’t done a drive by, but I would venture a guess The Twisted Vine might be in the same condition. Anyone else?
Oh, this is a familiar story. One, I believe, Mark Stuertz, then of the Dallas Observer, told well.22 Comments »
Nightlife editor–and Miss Sweet Tooth–Kyle Kearbey is working on a story about the best summer cocktails in town. Do you have a favorite? If so, leave a comment here, yo.34 Comments »
Even thought our intern Sarah got beat up and severely “kirked” in the comments section of her review of Si Tapas & Spanish Cuisine yesterday, she’s back this morning with another slice from her life in Spain.
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When I lived in Spain, my favorite breakfast was Pan con Tomate. (In the north it is referred to as Pan a la Catalana.) I’ve eaten versions here in Dallas at Cava where it is served as part of an appetizer combo and at Chic from Barcelona where the tomato mixture is piled on top of grilled vegetables. But I prefer to make the easy breakfast version at home. Jump for the recipe. Continue reading "Make This Now: Pan Con Tomate"
Last week Sprinkles delivered raspberry cupcakes to our office. Then I got an e-mail from Dorian Isenberg of J. Dorian Chocolatier, who wanted to send us his version of a raspberry cupcake. You may recall that our resident Sweet Tooth, Miss Kyle Kearbey, blogged about J. Dorian cupcakes when they first came out. I’m happy to report that they are still as delicious—and beautiful—as they were then, although this pic isn’t quite as pretty as the ones Kyle posted before. These are chocolate cupcakes—so moist and light!—with an airy, whipped raspberry center. The frosting is white chocolate buttercream—just the right amount of sweet—dusted with freeze-dried raspberry powder. While we’re not really comparing apples to apples here, after a semi-official poll of the cupcake taste-testers, J. Dorian emerged victorious.11 Comments »
Yes, I’m sure this news does not come as a shock. Anyone who has perused a local wine shop lately has witnessed the deep discounts on big-dollar wines, especially those produced in Napa and Sonoma. Last month the prestigious Auction Napa Valley, a fundraiser for charity and a semi-official barometer of the wine market, raised $5.7 million. In 2008, they took in $10.4 million.
A few years ago, I attended a wine marketing seminar led by a panel of wine experts. My notes from the sessions fried with my last hard drive, so I can’t go back and get the exact quote. But I believe it was Josh Wesson who claimed that no wine in the world costs more than $50 a bottle to produce. What you pay over $50 goes to advertising, marketing, and brand.
So where am I going with this? Last week the Wall Street Journal ran a story, dateline St. Helena, California, which detailed the troubles of luxury vintners in Napa and Sonoma counties. Money quote: “The slump comes as Americans continue to drink more wine overall. Recession-weary consumers, however, are buying more mid- and low-priced wines, causing a sharp falloff in sales of wines priced at $25 a bottle and higher.”
Read the piece. It outlines the behind-the-scenes business of wines and how some are surviving by using Facebook and Twitter as marketing tools. You might even weep a little for the hard-hit wineries. I don’t like to see any business go down, but I can’t help but feel that U.S. consumers are finally finding quality at a lower price. Instead of picking prestigious labels from Yountville and Oakville, they are turning to those printed in Chile, Argentina, Spain, and the rest of the world.
We’ve never seen a market adjustment like the one we’re witnessing right now—a market that has affected the buying power of the super-rich. However, I find comfort in knowing that people are still enjoying fine wine and they have learned it does not have to come with an inflated price tag. Why do we drink wine? According to Wesson: “For taste. It makes the people sitting around us funny. It increases your chances for having sex.”
(H/T: WG for the WSJ link.)11 Comments »
She’s throwing a party for a bunch of folks from out of town. “I want to host a Texas barbecue and I don’t want to cook,” she says. She’s serving brisket from Cooper’s in Llano and she wants to find someone who makes a “classic jalapeno potato salad.” Y’all step up and help.17 Comments »