Shrimp, cilantro, and jicama pan-fried dumplings with a side of “saucy” edamame in ginger and garlic. I dig Lumi. Maybe it’s the serene atmosphere. Perhaps the quirky mix of Vietnamese dumplings and Brazilian empanadas found on the menu. Either way, I find it a tasty spot. And today, I hit on this perfect light lunch combo. What do you think of Lumi?8 Comments »
They also cut the fakafaka out of our copy.
This month I reviewed the Meddlesome Moth for D Magazine. Each month before I type the first word, I know I’m usually “allowed” around 1,600 words for a lead dining review. How much space I actually get is determined by many factors but the major word-killer is ad sales—too much or too little. I turned in my original review of MM at 1,894 words. There were so many interesting story angles and I tried to get them all in.
A few days later, my esteemed editor Tim “Slasher” Rogers says, “Dude, I’m cutting Moth to 1,100.” Tempers flared. “Why don’t you just cut my heart out while your at it, Rogers!” I screamed. I argued for every word and suggested cuts in other sections of the magazine which led to flaring tempers at other sections of the magazine. It’s not always fun and games around here.
Anywhoo, Tim pissed me off because he cut a whole section on a beer flight I sampled with the assistance of Matt Quenette, one of only four level-two Certified Cicerones in the state. And he snipped out the nugget on why Moth owner Shannon Wynne ended the names of his first restaurants and clubs with an “O.” (8-0, Tango, Rio, etc.)
If you are interested in the dirty side of the magazine writing business, take a look at the pdf of the original text with edits I recovered from the bowels of Tim’s computer. (Note: what look like typos and space problems are mostly quirky MAC to PC random symbols and letters.) Hurry, I don’t know how long this post will be live. I’m sure Timmy will be along soon to chop it down.11 Comments »
I’ve always been a big fan of Kelly Hightower. Loved his reinterpretation of Hattie’s after founding chef Lisa Kelly left. I thought his Kavala was a smart not-so-traditional play on Mediterranean cuisine, featuring the best chicken livers in Dallas. (God, I still miss those and, yes, you can miss chicken livers.) I was sad to see Kavala close. It had become a nice neighborhood restaurant for North Oak Cliff — not necessarily destination dining but that’s okay. There are plenty of those places to go around south of the Trinity these days. A few months back, Hightower announced that he was replacing Kavala with Nova, where small plates of global influenced fare and a lounge-like environment would transform this former Dairy Queen on Davis Street into a friendly, hip place to hang. Did Hightower succeed? Jump for my first impression. Continue reading "Quick Bite: Review of Oak Cliff’s New Nova"5 Comments »
Boys are bad. They can’t help themselves. “Mischievous” is imprinted on their DNA. This dude has his hat in his hand because he got caught with his hand somewhere else. Problem is, it was his left hand and we all know what is wrapped around his ring finger. Yes, he’s pitiful, but we can be forgiving. Listen to him wimper.
Hey Nancy, Please don’t use my name. But I would like your advice for a special bottle of wine. My wife and I had a huge fight and I want to get her a nice bottle of wine not champagne. She is really into wine and has taken a lot of courses about it but I don’t know &*^%. I don’t care about the price. Like I said she is really mad. (Yes, I did what you think) Can you just ask your readers about wine without using my name or initials. Thanks.
Well, sure JPW, I don’t mind at all. Hit it (him) kids. Make that pocketbook sting.34 Comments »