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Restaurant News: Bits and Bites

Orange Cup at Stonebriar Mall has sign in the door saying they have been locked out for failure to pay rent. Is Dallas over FroYo? h/t JS

Red Mango. Dallas-based FroYo company is now offering 22 varieties of fresh fruit smoothies in regular (16 oz.) and large (24 oz.) size servings.

Chef Chris Ward. Will be hosting his annual fundraiser for the Greyhound Adoption League (GALT) on Sunday, August 29th, from 2 to 5pm at The Mercury. Details below.

West Village Farmers Market. Is happening this Saturday (July 17) from 8a.m. to 12 p.m. The complete list of vendors is below, so go.

KRLD Restaurant Week/Month. Kicks off this year with a preview weekend beginning on August 13. More information, including participating restaurants are here.

Libertine Bar. New chef Chef Matt Reddick is preparing a beer dinner featuring North Coast Brewing Company on July 28.  Red Seal ale! Hop down to details.

Top Chef Watching Party. Go watch at Go Fish. Their chef Tiffany Derry is a contestant. Food and drinks 25% off.

Arcodoro/Pomodoro. Is (finally) caving in to popular demand and is now serving pizza.

TJs Market. Vietri summer collection trunk show on Wednesday from 6:00pm – 8:00pm. Details below.

Laugh Laugh Laugh. This made me laugh. Hard.

CHEF CHRIS WARD SUPPORTS THE GREYHOUNDS
Celebrate the dog days of summer by supporting a good cause
DALLAS – JULY 12, 2010 – Celebrated Executive Chef Chris Ward is hosting a
fundraiser for the Greyhound Adoption League (GALT) on Sunday, August 29th, from 2
to 5pm at The Mercury. Those who attend will enjoy an afternoon of food, drinks and a
silent auction benefitting the cause. Menu items for the event include Ward’s Tagliolini,
Pepper Crusted Sirloin with Brandy Peppercorn Sauce; Crab Cakes with Basil and
Avocado Aioli; Shrimp Ceviche in Lettuce Butter Cups and Chickpea Hummus with Pita
Tickets are $55 for GALT members and $80 for non-members. Ticket price includes one
drink ticket, cooking demo with Chef Ward and a souvenir recipe book of demonstrated
recipes, and a doggy bag of special canine treats.
GALT is a 501(c)(3) non-profit all-volunteer group dedicated to placing all greyhounds,
primarily those that competed and trained for racing, into loving homes. GALT facilitates
the adoption of greyhounds by providing kennel services and foster homes along with
their medical needs, including spay and neuter, assisting them in the transition from
track-life to home-life; and educating the public about why the greyhound has been
a favorite companion dog for over 4000 years. In GALT’s five year history, over 900
greyhounds have been placed into their forever homes in the DFW area and around the
Chris Ward is executive chef/partner for Dallas’ award-winning restaurant, The Mercury,
a multi-million dollar restaurant acclaimed nationally for Ward’s imaginative culinary
flair. Serving from a changing menu, Chef Ward uses influences from French and
Mediterranean cooking to present award winning new American cuisine. The Mercury
offers a sophisticated atmosphere nestled within the comfort of a neighborhood
favorite and is part of M Crowd Restaurant Group. For more information, please visit
www.mcrowd.com.

THIS WEEK’S VENDORS AT THE WEST VILLAGE FARMERS MARKET
West Village

WHAT:
Stop by The West Village Farm-to-Market (FM 3699, referencing the
McKinney Avenue address), this Saturday, July 17 from 8 a.m. to 12 p.m.
to pick up goodies from our delicious variety of vendors.
Aah! Coffee: Dallas air-roasted whole bean pre-packaged coffee.
Anderson Trail: Premium, organic moist granola developed by recent
TCU grad, Justin Avery Anderson, in Fort Worth, TX.
Dread Head Chef: Dessert chips and sweet salsas created by local chef,
Michael Weinstein.
Farmer Jones Plants & Produce: A micro eco farm from Poetry, TX
providing organic tomatoes, blackberries, squash, sweet corn, okra,
melons, cucumbers, and herb plants.
Homestead Farms & Brazos Valley Cheese: All-natural beef and soft
and hard cheeses handmade using raw cow’s milk, vegetable rennet and
all-natural ingredients with no additives or preservatives from Waco, TX.
Kessler Cookie Company: Award-winning cookies, brownies, and
confections from local bakers, Clyde Greenhouse and Michal Taylor.
Larconi’s Produce & Herbs: Organic grown plants and herbs, fresh
pastas made weekly, and jar pickles and preserves.
Mimi’s Bees: Honey lip balms, luxury soaps, lotion sticks, scrubs, and
creams produced by local beekeepers.
Rusty Taco: Greenville Avenue taco joint providing fresh breakfast tacos.
Sokolata: Gourmet chocolates locally made from time tested family
recipes from Northern Greece.
Texas Olive Ranch: Olive oil from Texas-grown trees southwest of San
Antonio, TX.
The Festive Kitchen: Handcrafted cookie dough balls locally produced
by Sandy Korem.
The Tamale Company: Dallas based Tamale Company that makes
gluten and lard free gourmet tamales.
Urban Acres Market: Oak Cliff-based local and organic food co-op
providing local organic produce, dairy, raw honey, and breakfast tacos.
Village Baking Company: All-natural, old world style baked goods
produced by artisan, Clint Cooper.
Wackym’s Kitchen: Delicious crunchy cookies and treats made from
original artisanal recipes using all natural butter and cane sugar.
Windy Hill Farm: Comanche, TX farm managed by Ty Wolosin providing
local produce such as summer squash, baby carrots, beets, spicy
radishes, varieties of okra, and more.
Visit the website weekly for a list of participating vendors:

http://www.westvil.com/farmtomarket/

WHERE:
West Village’s South Alley
(Located off of Lemmon Ave. between Mi Cocina and the Magnolia
Theatre)
3699 McKinney Ave.
Dallas, TX 75204
WHEN:
Saturday, July 17 from 8 a.m. to 12 p.m.

LIBERTINE

Our new Head Chef Matt Reddick steps up to the plate this month for his first Libertine Bar Beer Dinner. Matt is looking forward to putting his own stamp on this dinner and explains a little of what to expect:

“North Coast Brewing Company beers are all exceptional brews that have immense depth of flavor. I want to highlight that by using the beers in each dish, both complimenting flavors and accompanying them. For instance, with the Red Seal ale dish i am using the beer in a broth with sweet potato gnocchi and blue crab. The beers rich maltyness and bitter/spicy hops should accentuate the sweetness of the gnocchi and crab.”

The North Coast Brewery, located in the town of Fort Bragg off of California’s Mendocino coast, has become one of the most highly decorated breweries in California to date.Their impressive array of fine ales, lagers and stouts have wowed crowds since 1988 but most of their recipes date back much further. With Brew Master Mark Ruedrich at the helm, North Coast has managed to spread to 47 states as well as Europe and the Pacific rim. We have featured fan favorites such as the Red Seal Ale, Scrimshaw Pils, Old Rasputin Imperial Stout, Brother Thelonious and the Pranqster. Finally our continually developing relationship with this gem of a brewery has manifested in a this much anticipated beer dinner.

1st Course: La Merle marinated beet salad with roasted almonds, apples and pears w/ La Merle Saison

2nd Course: Red Seal broth with sweet potato gnocchi and blue crab w/ Red Seal Ale

3rd Course: Pork loin ballotine wrapped in prosciutto with Old Rasputin glaze and roasted root vegetables w/ Old Rasputin Imperial Stout

4th Course: Braised ham hocks with savory Brother Thelonious pear chutney w/ Brother Therlonious

5th Course: Blood orange granita with a Pranquster reduction syrup w/ Pranquster Belgian style golden ale

As always the price is $50 per person (plus tax) and the dinner starts at 7pm. Reservations are required and can be made on 214-824-7900 or with one of our friendly staff members.

TJ’s MARKET

RSVP (encouraged, but not required) to vietritjs@gmail.com and be entered to win a VIETRI piece from the Summer 2010 Collection.

TJ’s will showcase the newest VIETRI collections at our Summer 2010 Trunk Show.We will offer a 20% DISCOUNT on all VIETRI in-stock purchases the day of the Trunk Show, and a 10% DISCOUNT on special orders.

Need a private consultation to update your VIETRI collection? Starting a new one? Want to create a unique bridal registry? VIETRI experts will be on hand to help with all your VIETRI needs.

Can’t make the Trunk Show? For this week’s Summer of Savings Weekly Sale, TJ’s is offering a 10% off all VIETRI from Monday July 12th all the way until Thursday July 22nd!

And check out (and buy) all of our VIETRI dinnerware online at www.vietri-tjs.com, our completely revamped website specializing in VIETRI dinnerware.

2 comments on “Restaurant News: Bits and Bites

  1. Goodbye for now to Avner Samuel……record
    time for an Avner restaurant-7 years…..investors…..hold on to your wallets