I love the Kentucky Derby…big hats, fast horses and great cocktails. In honor of the festive occasion I have been sipping a few tasty concoctions that may be perfect for race day.
I had a basil martini at Hibiscus the other night, and I am completely obsessed with it now. I have created a version that is fantastic. Basically it is like a mojito, but with vodka and basil instead of rum and mint.
2 oz vodka
1 oz simple syrup
1 oz soda
15 fresh basil leaves
squeeze of lime
In a cocktail shaker add all ingredients. Muddle the basil into the liquids. Add a cup of ice and shake until well chilled. Strain into a martini glass. Garnish with a single, whole basil leaf.
So good! Continue reading "What I’m Drinking Now: Derby Days"
This just in:
Although the name of the chef remains a mystery until the night of the first 48 Nights at Sylvan Thirty dinner of the week, the perfect wine choices don’t have to be. Michael Flynn, The Mansion’s award-winning Sommelier and Wine and Beverage Director, will provide wine pairings for all remaining 48 Nights dinner menus. Michael will suggest pairings as soon as the new 48 Nights menu is released to give dinner guests plenty of time to purchase the perfect wines for dinner. Continue reading "Michael Flynn Offers Wine Pairing for 48 Nights at Sylvan Thirty"5 Comments »
New Tex-Mex in former Cafe Marrakesh Cafe space.7989 Belt Line @ Coit.
This in from Ricardo Avila:
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Come join us for our soft, pre-grand opening tonight Friday, 4/30/10! BYOB as we are awaiting our liquor license transfer.We will be opening from 5 pm -10 pm for Dinner. Saturday we will be open from 5 pm – 10 pm for Dinner and Sunday from 11 am – 3 pm for brunch and open all day until 10 pm. Monday – Thursday we will be open for dinner from 5 pm – 10 pm. Join us on Thursday Nite for our Cinco De Mayo celebration with live Music by Jimmy Baldwin.2104 Greenville Ave.214-824-9400.
Central Market. Is throwing an awesome party this weekend. Thrill of the Grill. The PDF makes me HUNGRY!
Market Street. International Food Expos. All area locations of Market Street will highlight unique cultures, products, and ethnic tastes from around the world. All the details are below.
Loft 610. Come Experience Award Winning Spanish Eclectic Singer Songwriter Javier Mendoza On The Patio Saturday — 5:30 PM. Details below.
TNT/ Tacos and Tequila. Jim and Liz Baron, owners of Blue Mesa and Zinsky’s, have screwed Dallas and opened a taco joint in Austin. TNT / Tacos and Tequila will open May 14. The 115-seat eatery is “tucked” into the newly-opened Pressler Gables complex at 5th and Pressler. TNT focuses on locally sourced, naturally grown ingredients and offers tacos with a twist and all-day build-your-own breakfast tacos. Hey Liz, what is wrong with downtown Dallas?
Dallas Uncorked Celebrates 6th Anniversary at Veritas Wine Room.
Dallas Uncorked will partner with Veritas Wine Room May 10th for their 6th anniversary celebration. “We started our not for profit, educational organization in 2004 with a hope to bring unique wine events to our Dallas membership. Six years later we have grown our membership to over 2500 wine lovers, and produced dozens of wine events throughout Dallas.” Full details below.
Tramontana. This just in from chef James Neel: We have received the first of the season Texas Gulf Soft Shell Crabs!!! Our classic preperation is Pan Fried with Creole Mustard Bianco. Call 214/ 368-4188 to make your reservation and reserve yours now for this weekend! Details below.
Jeff Moschetti. According to Facebook, the new Associated Press, chef Moschetti has left Sangria and is headed to One2One Restaurant and Bar in Frisco. Opens this summer. The menu will be “American with a twist” according to PegNews. (Chubby Checker cuisine?) Continue reading "Restaurant News: Bits and Bites"2 Comments »
I’m sad to report the closing of another mom-and-pop restaurant, Cava. I recently reviewed the Latin-inspired Cava and while it wasn’t the best restaurant in the city, it was certainly one of the friendliest and had a small, but loyal customer base. Best of luck to husband-and-wife team Xavier Miro and Catalina Ocampo. This location on the southwest corner of Preston Royal Shopping Center is snake bit. (OH NO! Did someone say snake? I tried to kill one last week!)12 Comments »
Thanks to Andrew Chalk for covering the event last night while I emceed with Willy Warner and Robert Chandler. Go, Andrew:
Sevy’s Grill was full last night as the fifth SideDish Supper Club rolled in and turned the place into Seafood Boot Camp. Interestingly titled “Mythbusters Seafood Dinner: You Be The Judge” the courses of the meal contained three blind tastings of competing seafood ingredients where diners got to compare the taste and texture and guess which was which. This complemented the seafood story in the current issue of D Magazine. Expert commentary was provided by Willy Warner and Robert Chandler of Steve Connolly Seafood in Boston. At the front of the room they set up a display of some of the fish that currently appear on our plate. There was Pacific Halibut, Wild Sockeye Salmon, Bay of Fundy Atlantic Salmon, and a Monkfish. John Rector of Sigel’s provided commentary on the wines.
Jump for more and photos by Mathew Shelley. Continue reading "SideDish Supper Club: Details From Andrew Chalk"7 Comments »
Last night’s SideDish Supper Club at Sevy’s Grill was more than fun, it was a learning adventure. Three of the five courses were “taste-offs” and the crowd really got in to the “game” of dissecting the flavor, texture, and tastes of the “contestants.” Andrew Chalk is writing a full report on the evening and I will post it shortly. Teresa Gubbins from Pegasus News was there and she already has a full story up .
I would like to thank our host Chef Jim “Sevy” Severson and his crew in the kitchen and on the floor. The service was perfect and the timing of each course was spot on. Also, a tip of the martini glass to Ketel One who poured their newest product, Ketel One Oranje vodka, for the first time at the Supper Club. Also making its debut was Robert Craig Vineyards’ much awaited Affinity 2007 Cabernet Sauvignon.
The real star of the evening was the crowd who came loaded with questions about seafood. Our hosts Willy Warner and Robert Chandler from Connolly Seafood in Boston answered them all. We also talked about putting together a Supper Club trip to Boston in July to take the Seafood School for Chefs at Steve Connolly Seafood. The Texas Rangers are playing the Boston Red Sox and the striped bass will be in season. If you are interested in going, drop me a line.1 Comment »
The place is gorgeous. Clean lines. Sound-absorbing accoustic tiles in the dining room (imagine). An open kitchen. And 40 beers on tap (another 85 in bottle). The Meddlesome Moth just opened today, so it’s early to make such a prediction. But I’m emboldened by hops. So here goes: this is a game changer for the Design District. It just became a destination for folks who aren’t looking for home furnishings.22 Comments »
You’re not 8 years old anymore. You can’t just cut a vaguely flower-shaped hole out of a piece of construction paper, tape it to a piece of cardboard, scribble “Happy Mother’s Day!” across the top, and consider your filial duty fulfilled. Mom really deserves better.
But what can you possibly give this year to assure her that the more than $200,000 she spent on raising you (not counting the money you continued to mooch once you headed off to college), was somehow worth it? Well, look no further than the following commercial announcement:
D Home, which for 10 years has been a great shining beacon among the nation’s “shelter” magazines, is marking its anniversary with an opportunity to give an annual subscription for the special price of $12. That’s six issues (plus the 2010 Design Book) for 60% off the cover price. Heck, buy one for your wife and your grandmother and your sister and crazy aunt Gladys while you’re at it.1 Comment »
I look forward to seeing all of you attending tonight’s SideDish Supper Club at Sevy’s Grill. The dinner– Mythbusters Seafood Dinner: You Be The Judge—is sold out. We’re taking over the whole restaurant! But Sevy’s is still taking backup reservations. If they get a few more, they will offer the spectacular taste-off menu again on Thursday night. Check out the details here.
Our two seafood experts, Willy Warner and Robert Chandler, are in town for the event. During the meal we will conduct an extensive Q & A session. If you already have questions, drop me a quick e-mail so that we can incorporate the subject(s) into our program. For that matter, anybody with a question for our panel is welcome to send questions (or leave them below) and we’ll have the answers for you tomorrow.
We’ll also have a full wrap-up and photo gallery on SideDish tomorrow.3 Comments »
This just in.
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Tom Motley from Motley Herbs will be joining us on Thursdays. Tomorrow, he’s bringing organically grown Swiss chard, kale, baby radishes and baby carrots, a green salad mix and red and green lettuce along with a wide variety of specialty herbs including: Culinary sage with blossom, apple, lemon and chocolate mint, Texas Arc and Hill Hardy rosemary, hot and spicy oregano, winter savory, French tarragon, and French and blood sorrel.
Other producers who will be there are WeMe Bread, Texas Olive Ranch, Rosey Ridge Farms, The Shrimp Stop, Texas Honeybee Guild, and Stephanie’s Cookies. The market will be held every Thursday from 3 to 7 p.m. through the end of the growing season. It’s located on the mezzanine level outside of the Angelika Theater.
If you love beer—and I mean LOVE beer—you should get to The Meddlesome Moth as soon as it opens today at 4:00 p.m. Owner Shannon (Flying Fish, Flying Saucer) Wynne’s new joint is Dallas’ first true gastropub. “There are 40 top-notch beers on tap,” says Wynne. “If you’ve ever seen a beer in an advertisement, we don’t serve it. We don’t even have Guinness.”
Wynne has hired two certified cicerones (beer equivalent of sommelier) to assist Wynne’s partner Keith “Beer Guru” Schlabs run the extensive beer program which includes two cask-conditioned ales on tap at all times. The unfiltered, unpasteurized ale contains live yeast and is a richer tasting beer.
From what I hear, the interior of the Moth is a knockout. I got a quick look at the working menu last week and it’s an unusual, creative mix of salads, pot pies, four presentations of PEI mussels, meats on sticks, and rotating entrees. The chef is Chad Kelly, formerly of Oceanaire. Like Wynne, the service is atypical. “We don’t serve Dallas-style where all of your order comes at one time,” he says. “We bring them out as they come out of the kitchen and stagger the plates for sharing.” The Meddlesome Moth is located in Lower Oak Lawn near the Design District at the intersection of Hi Line and Oak Lawn. Call 214-628-7900 for reservations. Dinner only.
UPDATE: I forgot to post the menus.3 Comments »
If you’ve ever eaten at Hector’s on Henderson, chances are good you’ve chatted with owner Hector Garcia. He’s an affable guy who, when coaxed lightly, will pick up a microphone and do a few numbers for the crowd. When he isn’t in his restaurant he devotes a lot of time to urban planning and political activism. He is also an actor.
Hector’s next film is Upper Hand. He says he plays a dude named King, “a club owner who does bad, bad things.” Upper Hand was filmed in Dallas and is full of Dallas actors. It’s an action film starring Michael Nolan, who also wrote, produced, and directed the film.
Upper Hand will premier Saturday (May 1) at the Angelika Theater as part of the USA Film Festival. It starts at 9:30 p.m. For tickets ($10) call Ticketmaster at 214-631-2787. Note: Advance tickets are available ONLY by phone. Better yet, once you have your ticket, show up at Hector’s on Henderson before the show. You’ll receive a free appetizer with purchase of an entrée. And wear something fabulous.1 Comment »
So, an interesting corollary to this In-N-Out debate would be “well, what other restaurant institutions in Dallas are over-rated”?
I’d throw the sacred Campisi’s on that burning altar. Why do they consistently pack them in?
Perhaps Primo’s. Don’t get it.
Definitely Goff’s before Harvey sold it. Why would anyone put up with his sh*t?
Burger House, an institution with an ordinary burger.
Snuffer’s. I just don’t get the attraction of those nasty cheese fries.
What About Harry’s: I like Harry himself, but darn, it stinks in there.
Mi Cocina. $8 to $10 margaritas? And people pack the place.
Patrizio’s … bad service, generic pasta, great location. And still proclaimed as a great date place. Really, I don’t get this one at all.
Wow, I’m handing my keyboard over to this dude. He sure asks a lot of questions for a guy from New Jersey. Go. Fight. Wynne!72 Comments »
My good friend Evan and I like to go to In-N-Out Burger. On a slow news day Evan half-heartedly encourages me to “throw up a post” on In-N-Out to get SideDish moving. It’s a hot topic and it keeps Twinwillow busy.
Rumors about In-N-Out Burger coming to Dallas have been swirling for years. I am sick of calling headquarters and getting the usual corporate retort: “At the moment we have no plans, blah, blah, blah, but that doesn’t mean that blah, blah, blah in the future.”
So last week when I shared a meal with a commercial real estate dude who promised me he was “on the inside” of the deal, I kept quiet. He gave me specific sites and growth plans and business strategies. I thought, wow I’m finally going to get confirmation and this is really going to happen.
Then I started to think. If In-N-Out Burger came to Dallas, where would I eat when I go to Las Vegas? Or Phoenix? Or Napa Valley?
Any of you remember the craziness that surrounded Krispy Kreme Donuts when they opened in Dallas? It was like an intense rescue scene from Season 7 of 24: A helicopter hovers over an urban Krispy Kreme store where thousands of innocent customers wait for hot donuts. Inside, a Russian terrorist inserts tiny nuclear rods into the cinnamon twists rolling off the line. Jack Bauer dangles on a rope from a helicopter. Spoiler alert: He kills ten terrorists and hands a small Middle Eastern child a bag of warm glazed donuts. Fade out.
Sorry, I got a little off track there but the point is that even Jack Bauer couldn’t save Krispy Kreme. Last year they closed nearly half of their Dallas-area stores.
I love the thrill of hitting an In-N-Out when I’m out of town. It’s a guilty pleasure. Perhaps putting an In-N-Out Burger location by Bachman Lake would ruin the allure, mystique, and fascination of procuring an animal-style double double. Should we be careful what we ask for?64 Comments »
I wasn’t going to say anything about this semi-official word on the street but The Advocate posted a note about it yesterday. They are reporting In-N-Out has six locations under contract. (No word on the commissary property.)
The commercial real estate dude I had dinner with last week who is “in on the deal” said it was nine locations with most of them “not in Dallas.” In other words, the folks at In-N-Out were interested in locations in the suburbs. So, there is all the sorta kinda news that just might fit one day.40 Comments »
Well, it’s not In-N-Out (new rumors abound, oh yes they do) but it’s Elevation Burger and Eric Nicholson over at Preston Hollow People has the skinny. Organic. Grass-fed. Sustainably raised beef.6 Comments »
If there was any station where you wouldn’t mind waiting for a train that was never scheduled to come, it would have been last night at Union Station in Dallas. There were 27 restaurants and about twice as many wineries serving hundreds of happy attendees at the Dallas Wine and Food Festival Taste of the World.
Watel’s World Piece Café (Chef Renee Peters). Chicken Breast Tagine with Dried Fruit, Olives and Lemon. They served direct from the tagine. Great conceptual foundation to this dish. The stew made even prosaic chicken delicious.
JUMP FOR THE WHOLE STORY! Continue reading "Recap: Dallas Wine and Food Festival Taste of the World"6 Comments »
Somehow Carolina Galvan-Rodriguez is holding on to her three restaurants. Teresa Gubbins ate at Taco Mundo and one location of Carolina’s Mexican Kitchen. She files the following review. Have you been? What do you think? Why are tacos suddenly the new “it” food?5 Comments »