Last Friday Nobu Matsuhisa was in Dallas to celebrate Nobu’s 5th anniversary. Jennifer Chininis was there and files this report:
9 Comments »
I don’t know why, but Nobu is not one of the places I think to go for a night on the town. It’s expensive, yes, but I go to other expensive restaurants. And I recall having a fantastic time at the grand opening events—co-owner Robert De Niro was in attendance, so you know it was a big deal—and, a couple of years ago, I had a heck of a time drinking cocktails with my then-boyfriend in the bar. But Nobu has been off my radar—until now, when I attended the five-year anniversary party last Friday night and learned that happy hour extends until close on Wednesday and Thursday. That means $7 specialty cocktails (love that lychee martini), $4 beers, and $6 appetizers such as shishito peppers, Wagyu and foie gras pot stickers, and Nobu’s famous black cod in lettuce wraps.
Upscale Indian food restaurant in a great neighborhood with 6,000 square feet and high visibility.10 Comments »
From the department of This Does Not Make Me Hungry. As a society we have to address the effects of raising and eating animals has on the earth. This will be easier for younger folks—I can not imagine finding the same satisfaction I get from eating a thick juicy steak by eating a fake-meat product. It comes down to texture—no combination of soy, wheat gluten, oil, and water is going to taste like a bone-in rib-eye. Or chicken. Oh, wait.
Researchers at University of Missouri announced that “after more than a decade of research, they had created the first soy product that not only can be flavored to taste like chicken but also breaks apart in your mouth the way chicken does.” Hear Time magazine explain:
What has confounded fake-meat producers for years is the texture problem. Before an animal is killed, its flesh essentially marinates, for all the years that the animal lives, in the rich biological stew that we call blood: a fecund bath of oxygen, hormones, sugars and plasma. Vegan foods like tofu, tempeh (fermented soy) and seitan (wheat gluten) don’t have the benefit of sloshing around in something so complex as blood before they go onto your plate. So how do you create fleshy, muscley texture without blood?
You can read the details here. Hmm. Food Inc. made me feel guilty but I can’t help but feel there is a happy medium somewhere. If we switch to in vitro chicken or meat, what will we do with our teeth? What will we make our shoes out of? And what will happen to the Dallas restaurant business? We might as well say hello to this! Are you ready to make the switch?1 Comment »
The marketers of Patrón tequila were in Dallas last week to create more than an alcoholic buzz, they hosted a super secret dinner prepared by Tre Wilcox to a limited number of diners. Since they invited every news organization in town the supper wasn’t too secret, but the 25 or so non-newsy people who attended followed a series of texts to find their place at the table. Patron is roaming the country staging similar events. Andrew Chalk attended the dinner. Rave on.
5 Comments »
Patrón Tequila certainly tests the mettle of its fans. Last week, they challenged them to solve a perplexing riddle in order to be told, roughly, “Go to the junction of I-35 and Oak Lawn at 6:45pm and await a text giving you your final destination of the Patrón Secret Dining Society. Only the intellectually astute got through to where their education probably left them wondering: Why, when the heroes of classical mythology got sent to exotic locations for solving riddles, did I get to be sent here? What would Odysseus do? Camp out under the I-35 overpass? At least Scylla (a six-headed monster that Homer never described as ‘cuddly’) would not have followed. [ed. note: huh?] Continue reading "Chalk Talk: Patrón Secret Dining Society in Dallas"