I recently took a trip south of the border and ended up with some left-over pesos. On the trip home, friends nudged me to blow them in the duty free shop, but I neglected—citing the Burguesa Burger within walking distance of the office, and how they don’t just take pesos, they prefer them.
Today I tried my luck at the Burguesa downtown, in the tunnels under Renissance Tower. There was a guy handing out paper menus in English and Español that confirmed “Preferimos Pesos!”. I ordered, and asked if they accepted pesos. The cashier laughed, so I asked “how much in pesos?”. She shook her head no. I clarified, and pointed to the menu I had just been handed. She even asked the cashier next to her, and again, “no pesos”.
So what gives? Is this just marketing shtick? The burger was good, but I still have just as many pesos, and not as many dollars.
Update: Our old friend and former D Editor, Jennifer Chininis—now at Sinelli Concepts, confirms Burguesa does take pesos.
Updated Update: Jeff “El Jeffe” Sinelli, Chief Burger Officer for Burguesa, Responds below.
Continue reading "Preferimos Pesos? Not at Burguesa Burger"
Remember the controversial Metro Grill? The one on Central; not the coffee shop in Preston Center (R.I.P). The former owners of the Metro Grill, the one on Central, have some news and Gumshoe “Peg Me With the News” Gubbins has the deets on Delta Charlie’s Bar & Grill at the Dallas Executive Airport. Copy that? Over.1 Comment »
Co-owner Brooks Anderson sent over the following line up will be poured tomorrow. Should be a tasty one!
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- 2009 Saracco Moscato d’Asti, $14.99 – Parker gave the 2007 and the 2008 vintages of this wine 90 points and had this to say: “Simply put, Saracco is a reference-point producer for Moscato. The wines are a staple at my dinner table.”
- 2008 Marco Felluga ‘Molomatto’, $17.99 – Parker gave the 2007 88 points and called it an “attractive, layered white” with pretty scents of “peaches, flowers and spices.”
- 2004 Casanova di Neri Brunello di Montalcino ‘White Label’, $53.99 – Both Parker and the Wine Spectator gave this wine 91 Points. “Silky, racy tannins.” “Long and pretty.” “Made in a concentrated, opulent style.” “The long, polished finish invites a second taste.”
- 2008 Dolcetto d’Alba ‘Tre Vigne’, $18.99 – Both Parker and the Wine Spectator gave the 2007 vintage of this Pizza Wine 88 Points.
- 2007 Aia Vecchia ‘Lagone’, Tuscany, $15.99 – The Wine Spectator gave this wine 90 Points, saying it is “minerally and floral” with “velvety tannins and a soft, caressing finish.”
- 2005 Baroli Barolo, $41.99 – Parker: “92 Points. The 2005 Barolo is gorgeous in its perfumed red berries, flowers and spices. This accessible, mid-weight Barolo offers tons of elegance in a delicate, accessible style . . . “
The culinary world often gives us visual art wrapped in performance art. We marvel at the beauty of a dish, the flavor of a wine and the mastery of a chef. And through the centuries, the Spanish culture has created a world of elegance and beauty wrapped in the taste of its food and wine, and featured in the vessels we use to enjoy them.
Starting July 6th SMU’s The Meadows Museum will feature a modern look at all of these elements. Through both a table top display, and special programs they will present Foodjects: Design and the New Cuisine in Spain, designed to help you recognize and appreciate the sensorial experience we have with food and wine through the of the tools we use.
The programs start on July 8th with Saffron to Shellfish: A history of Spanish Cuisine, with food provided by Cafe Madrid; July 15 will feature a look at Spanish wine and it’s magnificent wine regions, with a tasting provided by one of Spain’s oldest Cava producers, Freixenet. More details and reservations available here.
While you are at the Museum be sure to check out the collection of Charles the IV of Spain, one of the most notable art collectors of the Spanish monarchy, and the first time this collection has ventured outside of Spain and on display through July 18.1 Comment »
In 2003 Avner Samuel and his wife Celeste opened Aurora, their opulent eatery on Oaklawn in 2003, and a lot of people thought they were nuts. Well, they may be nuts, but they are Dallas nuts in a good way and I, for one, am happy that Avner has always been a chef to push the dining envelope in Dallas.
The lease on the Aurora space is up at the end of the year and the Samuels had to make a hard decision. “Aurora was what I wanted to do for a long time,” says Avner. “I don’t have 20 floors of hotel rooms on top of me. I don’t ever want to compromise what I cook. I knew Aurora would not be for everybody.”
After a lot of “soul searching,” the couple has decided to close Aurora on July 31. “We have all been fighting this economy and I am tired,” says Avner. “I am emotionally and physically drained. I need some time off.”
“We have a hard core of 80 couples who support us,” says Celeste. “We threw a thank you party for them on Saturday night. This is really emotional for me.”
Will that be the end of Avner’s reign in Dallas? “Oh, no. I have one more good one left in me,” says Avner. “I am going to stay in Dallas and create something that will appeal to all of Dallas. I don’t know what it is yet—I seriously don’t—but it has to be something that will make me happy.”
They may stay in their location or move—they haven’t made any future decisions other than to close Aurora and take a month to re-energize and create. “I need to get that fire burning again,” says Avner. “I can’t stay around the house too long. Celeste will kick me out.”
If you have a gift certificate, use before July 31. Call 214-528-9400. Oh, and Dishers stay close. We just might need to have a party. How about a Last Supper at Aurora? Who’s in?27 Comments »
I’ll bet my money on the bob-tailed nag that very few people have referred to nationally recognized chef Susan Spicer as Tom’s sister, but it’s true. It’s also a fact that Susan, chef of Bayona Restaurant in New Orleans, filed a suit in New Orleans federal court last Friday. Her goal is not money, she would like to get start a class action status that would allow restaurants and other seafood business whose have been hurt by the oil spill to join her effort. More details here. Oh, we need more chefs like Susan Spicer. If you are a restaurant or seafood supplier, spread the word.8 Comments »
We’ve been keeping our interns busy chasing stories around town. Elizabeth Johnstone, who has her bachelor’s degree at New York University, checked out Coca-Cola’s new fountain concept at a Wingstop in Garland. Check out her report after the jump, and then ask her about the time she chased down a purse snatcher.3 Comments »
In April I reported that Trader Vics was have an online swag sale. There was a catalog on a displaying all of the glasses, plates, chairs, wall hangings, etc. A few minutes after we put up the post the website went down. Today comes word that the sale is back. Starting today you can go to Trader Vic’s Facebook page and peruse the items. If you want to buy, e-mail TraderVicDallas@gmail.com.
Benziger is one of Sonoma’s original family owned and operated wineries that still remains this way. Started by Michael Benziger and his wife Mary, with the help of his Dad Bruno, a New York wine and spirits importer, and Mom Helen, in the late 1970′s. Mike saw a piece of land in the majestic, and somewhat untouched, Sonoma County, CA and convinced his parents to help him buy it. With family determination and dedication soon Mom and Dad, and Mike’s youngest brother and sister, Chris and Kathy, moved to Sonoma to help with the launch of the winery, followed by Mike’s younger siblings, Bob, Jerry, Joe and Patsy. It truly is a family business, as today over 2 dozen Benzigers live around the 85 acre property, 15 of which work for the winery.
I met with Kathy Benziger the other night to learn more about this family owned and operated winery, and their how their original vision created in the 70′s and 80′s changed through the 90′s through the past decade. Continue reading "A visit with Kathy Benziger"4 Comments »
As noted below, Chef Kenny Mills is no longer with Dallas Chop House. He wasn’t fired. It’s a complicated story—and we all know there are always at least four sides to every story–but today, I’ll present two: DRG Concepts and chef Kenny Mills.
From DRG Headquarters
Kenny Mills is no longer Executive Chef at Dallas Chop House and is no longer with DRG Concepts.
This development is the result of a management decision regarding operations and implementation of corporate culinary direction to ensure the success of the restaurant.
DRG Concepts President and Dallas Chop House Founder/Owner Mike Hoque said, “Chef Mills’ leadership in the kitchen at Dallas Chop House is appreciated and everyone at DRG wishes him all the best. In response to any questions that may arise from guests on how this management change will impact the DCH experience, it should be noted that the menu, recipes and features of the concept were developed with the collective culinary leadership at DRG, and were not the sole result of Chef Mills’ work. DRG Concepts Corporate Chef A.J. Joglekar and Culinary Director Chef John Tesar will continue to develop and deliver recipes at Dallas Chop House that exceed all expectations, and will do the same for all DRG Concepts brands. And DRG Concepts operations leadership will ensure that the experience and service that our customers receive continues to be stellar.” New leadership in the Executive Chef position at Dallas Chop House will be announced when ready.
“I put in my notice two weeks ago,” says Mills. “They [DRG] fired my sous chef and put in one of Tesar’s guys. I came in on June 1 and there was a whole new crew in my kitchen.”
Tesar, of course, is John Tesar the recently appointed culinary director for DRG. “Tesar wouldn’t let me run my kitchen. He told me I was an over-the-hill no talent cook. Life is just too short to work with people I don’t like.”
I spoke with Tesar briefly this morning. When I asked him what was going on with Kenny he said, “Hey, I’m the culinary director. This is just as big a shock to me as it is to you. I had no idea.”
At one point Mills sat down with owner Mike Hoque. “I told him I couldn’t run my kitchen like this and he said he would take care of it but nothing changed. I’ve done everything Mike has asked me to do here. But after Tesar slammed a bread bucket at me, I knew that if I stayed it wouldn’t work.”
Mills already has a new job lined up. UPDATE: Teresa Gubbins says Mills will begin his new job at Villa-O on July 6.41 Comments »
Or so the initial rumor goes. Dang, I just wrote a 1,500-word review on The Dallas Chop House. I reached Fran Gallagher, DRG’s public relations person, and she is in her car. She send details when she gets to a desk. All she said was, “There is a difference in the change in the direction of the company.” Huh? Stay tuned.16 Comments »
Decanter Restaurant and Wine Lounge. New restaurant to open (Sept.?) in the old Café Madrid space in Oak Cliff. Cheffed by Tony Gardizi. The press release is below. Next.
Dirty Dozen Cooking Class at Abacus. These go fast. You’ll find the class schedule below. Go. Sign up is by email only at email@example.com. “The classes will be filled in the order that emails are received. Please note: There are thousands of emails, so it may take a couple of days to respond. Everyone will get a response by Monday.”
The Frisco RoughRiders. Hosting a chili cook-off in partnership with FRITOS and Minor League Baseball on August 5. The deadline for entries is June 30. Hurry submit an entry! You can win! DO IT HERE.
North Haven Gardens. From our favorite spicegirl, Nikki: I just wanted to let you know that this Saturday, June 26th is our Salsa Contest. For people to PROVE they make the best salsa in town, they’ll need to whip up a sample cup, include the recipe and bring it to North Haven Gardens by Noon. Winners are announced at 1pm during one of two FREE classes during the event. PLUS, at noon Taco Joint is offering FREE tacos til they run out. Deets aqui.
Smu’s Meadows Museum. Presents A Celebration Of Culture And Gastronomy! Foodjects: Design And The New Cuisine In Spain, a tabletop display of more than 100 creative Spanish cooking and dining implements, from July 6-25, 2010. The whole story is below. Go.5 Comments »
Marina O’Loughlin is a dining blogger for The Guardian in the U.K. This morning she posts a hilarious look at eating at chef’s tables and meeting celebrity chefs. On chef’s tables she writes:
“Sitting in the middle of frantic, sweaty activity while calmly stuffing your face? I seriously can’t imagine anything worse. You’re regarding the chef as some kind of serf-ish floorshow, all artificially on their best, non-profane behaviour. While they must surely look on you as nothing more than an overprivileged chimps’ teaparty.”
The rest is here. Thanks, Marina. Overprivileged chimps is a keeper.7 Comments »
It’s the most wonderful time of the year to be a hungry Dallasite. All of our local food markets are filling with fresh, ripe produce and we have bountiful months ahead. It’s also wonderful to have a quirky forager like Tom Spicer in our city. His dedication to sourcing ingredients borders on insane and I mean that in a good way. Anywhoo, here is Spiceman’s latest e-mail:
I’m not on this earth to throw gas on any fires but I can certainly light you up with what we’ve got in store.
LOCAL ORGANIC: these are “retail” prices, please inquire about case or “wholesale” prices if you are interested as I have volume availability (300# +) or more.
Large Mixed Heirloom Tomatoes @ $6#
Heirloom Cherry Tom Mix $6 PT
La Rotte Fingerling Potatoes @ $4# A’s B’s and C’s
French Rose Fingerling Potatoes @ $4# “ “ ”
Yukon Gold Potatoes @ $4# ” “ ”
Texas Super Sweet Onions @ $2.25#
Gypsy Peppers (limited) @ $5#
Tioga, Tx Blackberries @ $6 PT
Daingerfield, Tx. Blueberries @ $4 PT
Oh, there is more. A lot more.3 Comments »
It seems that things are finally starting to heat up on Top Chef D.C. Last night’s episode featured Siamese chefs and drunk middle school kids. Now that’s what I call reality TV! Jump for the recap.9 Comments »
If I could still grip my 3-iron, it would be possible to hit the soon-to-open Civic Tap Room with a screaming hook shot through a bazillion live oaks. Eric Nicholson, over at People Newspapers, has the story on the new brew pub and beer boutique dedicated to Texas beers. Nick Griffin, a PGA golfer who also teaches at L.B. Houston Golf Course, is set to open Civic Tap in September. Beer is the new wine/cupcake/slider.7 Comments »
John Isner has won! (70-68 in 5th set) The 25-year old American just completed an epic tennis match at Wimbledon. Longest tennis match in history. Sorry, Nicolas Mahut. Five match points. (11 hours and five minutes!) Crazy good stuff! Umpire admits he didn’t pee for 7 hours and 25 minutes. He is getting an award. Seriously.
Isner: “It stinks someone has to lose.”
Mahut: “At this moment it is really painful, the crowd is completely fantastic and John served unbelievable. We just played the greatest match ever.”
Both served over 100 aces. Mahut had to serve 65 times to keep serve. BBC reporter says, “Mahut looks gutted.” Love BBC.8 Comments »
Jose “Pepe” Ayala, the popular manager of Javier’s in Dallas disappeared on April 20, 2010. I didn’t know about it until May 3rd when I read this post on The Advocate.
I relayed the information to SideDish readers. After a week or so, I started searching news outlets for updates. I found nothing except a post on the Dallas Morning News’ Crime Blog. No investigative story; no notice of a reward for information concerning Jose “Pepe” Ayala’s disappearance anywhere.
The whole situation didn’t make sense. I sat down with my editor Tim Rogers. Together we did a cursory search for Ayala on Public Data and found Ayala had been arrested eight times for driving while intoxicated. The last arrest was Friday morning, April 16. Ayala was reported missing on April 20. We called Thomas Korosec to investigate. His story is in the July issue of D Magazine.
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When news broke in early May that Jose “Pepe” Ayala had vanished, something didn’t add up. The beloved general manager of Javier’s Gourmet Mexicano had been missing since April 20, when he didn’t show up for work, the first such absence in his 30 years at the Knox-Henderson restaurant.
His daughter, Carmen Ayala-Heritage, told NBC Channel 5 she was so worried that she couldn’t eat or sleep. Her 56-year-old father had dropped out of sight, leaving behind his diabetes medicine, his car keys, and his passport. His bank account hadn’t been touched, she said.