Holy cow, the boys over at Dallasfood.org posted some fabulous pictures from a recent dinner at the Tasting Room at Lola. Here’s a link to GavList’s review and photos. Nicely done.5 Comments »
Joanna Cattanach, over at ChickTalk, reports that Avanti Euro Bistro at Addison Circle has closed.
There’s a lawyers note on the door and all of the materials including napkins and place settings are still locked inside. Even the peppermint dish. The other two locations are still open—for now. Sad to see them closed. They didn’t seem like they had that much business but since Jack Ekhtiar’s death, they (his wife and partner) seemed committed to keeping the location open.
The first time I had a bowl of Hoppin’ John was a zillion years ago in South Carolina. Now I get my fix at Peggy Sue Barbecue. Say what you want about the ribs (love ‘em), brisket, and onion rings, but this dish, made with black-eyed peas, medium grained rice, bacon, diced onion and garlic, gringo peppers, and juicy smoke-flavored pulled pork and caramelized red onion is smashing. Simply smashing.2 Comments »
I’ve been hearing rumors for weeks that city officials were making the rounds and visiting the small farmers markets that have cropped up in spots such as Celebration, Bolsa, and North Haven Gardens. Now comes official word from Ed Lowe of Celebration. They have shut him down and he’s going to the Dallas City Council.
The City of Dallas Health Department has decided that the Celebration Farmers Market is in violation of certain codes. Celebration was told on 2 previous occasions that we could operate a Farmers Market in our parking lot under our existing permits. We strongly believe that all food handling practices and food products at the Farmers Market were perfectly safe. We have complied strictly with all Health Department codes for 38 years and take our responsibility to public health VERY SERIOUSLY.
We appreciate the warm welcome and support that you’ve provided our Saturday Farmers Market. We believe that what we along with our wonderful vendors are offering is a safe, fun and convenient setting for you to purchase healthy, delicious, local produce and other products.
We are going to approach the Dallas City Council to explore how the code can be modified to allow the Celebration Farmers Markets and others like us to provide a valuable service to the citizens of Dallas while protecting the public health.
I have contacted Ed and asked him for instructions on how you can sign the petition he plans to take to the Dallas City Council. Stay tuned. (OMG, I can hear Amy Severson already.)15 Comments »
Samar’s creators paid huge attention to design. The following video is a tour of the restaurant with Stephan Pyles. (Pardon the sound; the place was packed.)
We sent Andrew Chalk to cover the semi-soft opening of Samar by Stephan Pyles. Here is his report. You want chandeliers? Stephan Pyles bought some chandeliers for Samar. Go Andrew:
Samar by Stephan Pyles held its invite-only preview party on Saturday and, judging by the turnout, reservations to this new eatery are going to be hard to get. (The official opening day is still TBD but planned for “early October.”)
Saturday, close to 1,000 of Stephan’s closest friends piled into the restaurant, the patio, and a specially rented spillover area. Despite the crowd, the staff coped with the rush like a well-oiled machine. Even the periodic guest-dropping-a-glass-in-a-crowded-bar problem was immediately met with a staffer who cordoned off the area while another cleaned it clean up. The kitchen and wait staff dispatched appetizers with that frictionless regularity which makes you wonder if the servers aren’t on roller skates.
The centerpiece of any restaurant is the food. Pyles installed Vijay Sadhu, formerly of Bukhara Grille and Clay Pit, as head chef because he wanted Indian cuisine to be one of the inspirations at Samar.The other influences on the menu come from Spain and the area loosely defined as the Eastern Mediterranean (mainly Lebanon, Syria, and Turkey). Here is chef Sadhu describing some of the appetizers.
Chef Sadhu showed the crowd his ambitious stuff—all of the food was prepared perfectly. As he showed at his earlier positions, Vijay Sadhu is an expert and combining flavors and bringing them out in his dishes. Here is a short list of what was served: Red Lentiles Kofte (Turkish), Kebbeh with Golden beets tzatziki sauce, Chicken kebab stuffed with spiced gound lamb served with Spice tomato jam and crispy okra, Saffron Paneer tikka with spiced vermicelli and cumin scented asparagus, Chocolate Samosa with rose jam, and Papadam cones stuffed with Mung sprouts
Guests were offered either a specially created martini that apparently involved pomegranate juice (and had a fruity approachability that made it deceptively easy to imbibe) or one of a number of respectable wines.This food, by the way, is wine-friendly.
Outside, the patio was put to good use. Belly dancers entertained the crowd that, coincidentally, became progressively less and less reserved.
Hookah pipes were available to complete one’s sense transportation from the corner of Ross and Olive to some exotic country.
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