This just in:
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Celeste and Avner Samuel are proud to announce that chef Jon Stevens has joined the NOSH team as Chef/Partner. Jon is married with a 2 year old son, has lived in Dallas for 8 years, and worked previously at Neighborhood Services, Aurora and Abacus. He is a native of San Francisco and worked at Jardiniere and The Dining Room at the Ritz Carlton.
“I’m giving Jon complete authority in the kitchen, from the development of our concept to menu creation, say’s Samuel, we are very excited to have him on board”.
Let’s re-phrase the question. Can they thrive in the food marketplace? Survival in the Dallas political jungle is an entirely different beast to tackle another day.
Is this photo an indication? Judge for yourself. Green House Truck was at de Boulle, off of Preston Road today. Here’s a line in the rain at about 12:45pm, waiting to order their Asian Flank Steak or Chicken Tomatillo tacos from Green House Truck. The chicken tacos were delish, by the way.
Can food trucks and carts survive? How many will we have in Dallas in 3 years? We’ll come back and see who got closest.
UPDATE: There were some questions about what “environmentally friendly” meant. So I went to the source. Here is a response from Michael Siegel (edited for brevity):
“We strive to be environmentally friendly with our ingredients, utensils / containers, and power supply. Our utensils and containers are made of bagasse (sugarcane). They are recyclable and compostable. The truck uses propane as the main power source. The refrigerator runs on a combination of rechargeable batteries and a propane generator (or can be plugged into any standard power outlet) It’s clean burning not only for the environment, but also for the diners who frequent the truck. ”
With respect to frying, Michael adds: ” … we do not run on vegetable oil. We don’t fry anything, period. The only oil we use is olive oil. “.9 Comments »
I’m still on the learning curve when it comes to the wide world of beer but nobody can accuse me of not doing my homework. For the moment(s) I have forsaken wine and given my palate over to beer, particularly those from Belgium. When I am out, I will try anything, but when I am at home I tend to have Duvel in my fridge. I also love the wheaty and yeasty Blanche du Bruxelles with a slice of orange, but I haven’t found it available retail.
Anywhoo, for those of you old enough (in SideDish years) to remember, I visited the Duvel Moortgat Brewery outside of Brussels and shot How to Pour the Perfect Beer.
And you? Have you caught craft beer fever?
Bella 32 is a new night club set to open in Addison on Friday. The club (no relation to the Bella restaurant in uptown) is owned and managed by Charles Williams, a 20-year veteran of clubs in Los Angeles. Bella was inspired by the best clubs in LA and Las Vegas, but most of all by Steve Wynn’s XS in the Encore Hotel in Vegas. In fact, Williams refers to Bella32 as a “super lounge” rather than a nightclub. The difference is the comfortable seating and bottle service. The ‘32’ is Williams’ favorite number. The chef Evan Tanner comes to Bella32 from Gleneagles Country Club.
Earlier this week the location was a complete in most respects, so we could see the dance floor, gold-decorated pillars and seating furniture. However, crews still worked on the bar fittings. Williams promises a big experience for the crowd, expected to be mainly 25-45 age young professionals.3 Comments »
We’ve had a host of new entries to our collection of Dallas breakfasts. I’d thought I was going to feature this one today, because I can think of few things in this life less appealing than slipping a slimy sea creature down my gullet first thing in the morning.
But then arrived the photo at left. The contributor suggests that watermelon and bacon make great substitutes when you don’t have cantaloupe and prosciutto on hand. I link, you decide.
For those who prefer their breakfasts cute as a button, here you go.
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Comments are open. Operators are sleeping in but will be here eventually.