It’s hot outside. The last time I checked, it was 102 degrees. Not even an ice cold beer can cool me down in this heat. Luckily, the lovely folks at The Quarter Bar have come up with a solution: booze pops. These frozen treats are available at the rooftop bar Friday and Saturday nights. The liquor used will vary depending on the bartender’s mood that night.
My only question is this: Since liquor doesn’t freeze, how strong can they be?
UPDATE: According to a commenter, each booze pop contains a full shot of liquor and a 3 to 1 ratio of mixer/juice. Mystery solved!11 Comments »
Yesterday, American Public Media broadcast a report by Rob Manning which deals with customer confusion over the use of “sustainable” when applied to seafood. Untangling the many issues (lies?) surrounding the seafood industry—especially now with the crises in the Gulf—is getting murkier by the day. The other night I asked a waiter where the mahi mahi originated. His answer was “maybe China; maybe Chile I don’t know.” That’s really not what we need to be hearing right now. Listen here.3 Comments »
Today is our summer intern Hannah Boen’s last day. More importantly, last night was her final EatDown dinner. This week she and a group of friends have been finishing off the leftovers in her kitchen. I’d say she did a great job. Hannah, please remember us when you get your own show on Food Network.
Jump for pictures and Hannah’s final post. Continue reading "Hannah Boen’s Final EatDown"1 Comment »
Elizabeth Johnstone, a member of this summer’s talented intern army here at D HQ, wasn’t satisfied merely to read that the best sushi in Dallas can be found at Yutaka Sushi Bistro. Being a curious sort, and having studied film at NYU, she was driven to make a short film wherein she would go head to head with master sushi chef Yutaka Yamato in a culinary battle over the construction of the finest California rolls in town.
Call it Iron Chef: Best of Big D.2 Comments »
The tipping ritual varies all over the world. Here is an article about the habits of gratuity giving all over the globe. In Europe, I love the nice even numbers on the menus and the “Service Compris” at the bottom of most menus. I know what I’m spending. It saves me from having to do math.
What’s your method of calculating tip here in Dallas? Are you a 10-percenter? 15? 20? Would you prefer it if we, like the French, included the service in the menu pricing? (Note: some places in Dallas already do this for parties of six or more.) Do you modify your tip percentage depending on the whether the meal is fine dining vs. fast-casual? Give me some tips.30 Comments »