I spoke with John Tesar yesterday and he confirmed he was out of Tesar’s Modern Steak & Seafood in the Woodland’s. He asked me to hold the story until Monday when he planned to announce his future plans. However, Mike Hiller claims he heard the story from a bird (what kind, Mike?) and reports the story. Ad out, Tesar. Match point. You want to talk now or wait until Monday? Waiting…86 Comments »
Kenichi Dallas is throwing a Saké Festival on April 8 from 5:30 to 8:00 p.m. Expand or begin your knowledge at the festival—there will be 40-50 sakes available for tasting along with light nibbles from Kenichi’s sushi bar.
More importantly, you will have the opportunity to learn from the best collection of sake experts in the country. Dig it:
Kenichi is also very proud to announce that Adam Faraizl, a Kenichi Dallas Asst. Saké Sommelier, attained Level II Saké Expert designation in February 2010 at the headquarters of the Japan Saké Brewers Association. Adam joins the community of fewer than 60 Level II Saké Experts in the world, as certified byThe Saké Educational Council (Tokyo). Adam further strengthens the Kenichi Saké Program.
Kenichi Dallas is perhaps the only restaurant in America with two Level II Saké Experts. With Kenichi Austin’s Brandi Ottesen’s attaining a Level I Saké Expert status this past January, Kenichi Restaurants now feature four certified saké sommeliers in its family–two at Level II (Hung Nguyen, Adam Faraizl) and two at Level I (Rob Albright, Brandi Ottesen).
Is this a great city or what? Make reservations. Space is limited. (214) 872-8883.2 Comments »
I really admire you for starting a diet in December, the toughest eating time of the year. I also admire you for trying to shed pounds while you eat for a living—I have the same job and I am constantly trading a splurge here with a purge there. (Kidding) Anywhoo, the last time we heard from you, you were down 16 pounds which equates to carving a large Shih Tzu out of your thighs. That is awesome.
However, your mission statement for The Restaurant Critic’s Diet was to lose 20 pounds in 20 weeks. Your last report, Week 14, appeared 25 days ago. By my rough calculations, you should be coming up on Week 18, maybe even 19. Did you slip and gain five pounds? We’d like to know because that would be a good story. Is your elliptical dusty? I can understand if you jumped off that dang thing and went face down in a pile of pancakes. You started this story, now please update us with the backside story.
Your partner in dine,
Nancy19 Comments »
Morton’s. Join us as The Glenlivet Ambassador leads you through a proper tasting with four of The Glenlivet’s critically acclaimed single malts.The whiskies will be paired with selections from Morton’s classic hors d’oeuvres menu.Whether you’re new to single malt or an experienced connoisseur, this tasting will be appropriate for all knowledge levels.
Friday March 19, 6pm – 7:30pm. $49 per guest.Inclusive of tax and gratuity
Morton’s The Steakhouse. 501 Elm Street
Charlie Palmer at The Joule. Tuesday April 6. Hirsch Wine Dinner with Hirsch Vineyards owner David Hirsch. Hirsch Vineyards are perched on a ridge overlooking the Pacific Ocean, and is ground zero for great pinot noir on the Sonoma Coast. The vineyards roll across the hills like waves at the edge of the world. An intense relationship between geology and climate has created sites perfectly in tune to the cultivation of pinot noir and chardonnay grapes, which reflect both the complexity of their site and the traditional characteristics of the variety. This event will allow guests to meet the man behind these labels and taste his passion through wine.The dinner starts at 6:30 p.m. The event is $115 per person plus tax and gratuity; reservations can be made at 214-261-4600.
Bailey’s Prime Plus. Cakebread Wine Dinner. April 7th at 7:00pm A five-course wine dinner featuring the wines of Cakebread Cellars of Napa Valley paired with the exquisite cuisine of Executive Chef Israel Voirin. Full details below. Continue reading "Restaurant Bits and Bites: The Sequel"
I’m sure if we put our heads together we can help the Dallas boy make some progress:
Today is St. Joseph’s Day. One of the traditional desserts for this day is the zeppole. Does anybody make them in Dallas?
Who doesn’t love deep fried dough balls filled with jelly? Could zeppole be the new cupcake? Is Dallas Dude really from Dallas? It’s Friday people, let’s eat.8 Comments »