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Fall Cocktails To Get You In the Halloween Spirit!

I love Halloween…trick or treating…horror movies…dressing up…and of course tempting cocktails.  How could one not love a holiday that celebrates all that is magical, mysterious and bewitching. 

If you too are a fan here are a few ideas from our friends at SKYY Vodka, (ri)1 Whiskey, and one from Kara Newman, author of Spice & Ice: 70 Tongue-Tingling Cocktails for NAVAN Natural Vanilla Liqueur to enjoy we approach All Hallows Eve. 

They are scary good, and that is nothing to be frightened of. 

Jack-O-Lantern
 2 oz. SKYY Infusions Citrus
1 oz. Mango Nectar or Juice
0.5 oz. Orange Juice
0.5 oz. Fresh Sour*
 Combine all of the ingredients in a cocktail shaker with ice.  Shake vigorously and pour into a goblet glass and garnish with a slice of orange and a mint leaf laid flat on top.  *Combine 0.25 oz fresh lime juice and 0.75 oz simple syrup. (more…)

Mini-Review: Texas de Brazil Express in Dallas

Bacon-wrapped organic chicken sandwich on ciabatta.

I just dropped into the newish Texas de Brazil Express in Preston Center and picked up a couple of sandwiches. It’s a create-your-own sandwich, salad, or rice bowl concept. I guess you could call it a mini-churrascaria: There are skewers of beef, chicken, lamb, pork, Brazilian sausage, and picanha (sirloin) sizzling over an open flame in the middle of the self-service line.

If you love Texas de Brazil, you’ll love the mini-TdB. It’s certainly a cheaper way to enjoy the familiar meats. It took me forever to make up my mind, but dozens of regulars moved past me and recited their orders like robots.

Jump for my love. (more…)

Cobb Switch BBQ Announces Launch of Catering Division

Dotty Griffith Ranches Up!

Just when you think the going is tough, the toughest open a catering company. As a recovering caterer, I identify with the “need to cater.” It makes people happy. It makes you happy to make people happy. Catering is an affliction, an addiction that should not be exposed to rookies or people without strong resolve.

Which brings me to the veterans behind Cobb Switch BBQ in Carrollton: Blair Black, Janet and Phil Cobb, and switch hitter, former DMN critic, Dotty Griffith. These people have schlepped a few meals to various locations. So, without further ado, the envelope with the press release please:

Jump. (Oh, and Kirk get out your red pencil!) (more…)

Cinnamon Roll Savior: Society Bakery

cinnamon roll from Society Bakery

Yesterday I asked you guys where to get a good cinnamon roll around here (hint: not at Donuts). I got lots of great suggestions I can’t wait to try. I think Tootsie’s will be one of the first on my list, since we will be in our new offices Monday (!) and I will probably need a treat. I’m bummed that I went to the Fair last weekend before I knew about the greatness of the cinnamon roll there, especially because I searched for something I wanted to eat all night (besides a corny dog, of course) and ended up with taffy. TAFFY.

Anyway, I wanted to give a shout-out to Society Bakery, who sweetly delivered a box of cinny rolls to the office yesterday after reading the blog. This was very nice of them, and they came just in time for lunch. My first thought was, “uh oh, we might have an icing situation here.” I thought it might be–GASP–cream cheese frosting. While their version of a CR looks like a cupcake, the icing not as thick as it appeared, and sweet and buttery and delish. Not a glaze, but still good. The goo factor (looking at you, Brad), was medium, but I still got a good sticky coating on my fingers when I peeled the layers of the roll away (my prefered method of eating the CR). Overall, this was a slightly non-traditional CR but I liked it. A lot. Next up: Tootsie’s, or possibly Bubba’s this weekend.

Samar by Stephan Pyles Opens Tonight: Preview Dinner Report

“In the restaurant reviewing system, poor dining offenses are considered especially heinous. In Dallas, Texas, the dedicated detectives who investigate these vicious felonies are members of an elite squad, known as the SideDish Victims Unit. These are their stories.”

Last night, Detective Andrew Chalk busted into a preview dinner at Samar by Stephan Pyles. He files this report:

Samar by Stephan Pyles opens tonight. This is undoubtedly one of the most anticipated new restaurants of the year. Yesterday, the restaurant held a preview to finalize the kitchen and service procedures and we were there. It is quite an experience.

Jumping now… (more…)