As I mentioned on Saturday, Monica Greene arrived back in Dallas last week and she’s already got her next restaurant concept under construction. She is transforming the former The Quinn spot (202 West Davis) into BEE (Best Enchiladas Ever). Her idea is to take traditional enchiladas and present them as an inspiration for creative a fast-casual “enchiladeria.” She’s hoping the BEE prototype will “spread throughout the metroplex with various locations, south to Houston and West to California inside malls, shopping centers or airports.”
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Has the mainstreaming of sushi got you down? Looking for a way to gain entree into new culinary territory? Like the idea of dining with a club of like minded trailblazers with whom you can link elbows and push the limits of your palate?
Then check out the Secret Sushi Society at ZEN Sushi — a not-at-all-exclusive club devoted to expanding your palate through monthly dinners rife with exotic and uncommon combinations.
Be a winery that is around for long enough and you will see the same effect as the Rolling Stones. Just as every one of their tours is guaranteed to attract a base number of diehard fans at concerts so every vintage of the winery is guaranteed a base number of bottle purchases. There are few Napa Valley wineries with a more fervent following that Silver Oak Cellars. Since its founding in 1972 it has established itself as one of the paradigmatic Napa Cabernet Sauvignon producers adored by consumers who love its style of soft tannins combined with complex flavors that mature early (by Cabernet standards) in about 6 years. A lot of Silver Oak Cabernet is drunk with steak in the classic “Steak and Cabernet” combination. Little wonder that Dallas is a major market given the popularity of steak and little wonder that it would be hard to find a tier-one steak house that did not have a vintage in its cellar.
It was fitting that Del Frisco’s Double Eagle Steak House was the scene last week of a tasting of current and older vintages of the wines over executive chef David Holben’s meaty menu. Given Silver Oak’s philosophical commitment to make only Cabernet Sauvignon, supporting wines came from the parent company’s Twomey Cellars label and business partners from outside.2 Comments »
On several occasions in the weeks since my visit to Lalibela, readers have asked me to offer opinions on Dallas’ other Ethiopian restaurants. How better to kick off this Monday morning than with a report on my Saturday evening trip to Queen of Sheba.
Having foregone popcorn during the late-afternoon showing of Wall Street, I was understandably eager to tuck in to a platter of the spicy lamb stew Yebeg Wott, Missir Wott lentils, and the potato/cabbage combo Yataklet Alitcha.
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“I don’t get no respect” was the slogan of legendary comedian Rodney Dangerfield. However, if that were true and had he been a grape, he would have been Torrontes, the Argentinean variety that is virtually impossible to find on restaurant wine lists and almost as hard to find in stores. The wine is a lively, fruity white with aromas that range from grapefruit to oranges, peach, pineapple and lime zest. Flavors in various examples have been described as pear, Meyer lemon, honey, grapefruit, and oranges. It matches with a broad range of seafood (cooked or served raw), white meat and vegetable soups. And with the flavors just described it is enjoyable quaffed on a hot summer’s day or as a pre-prandial in lieu of sparkling wine.7 Comments »
A meat-loving SideDisher points us to this DBJ story, which reveals that Dallas’ first In-N-Out Burger location will be at Caruth and Central.12 Comments »
The Texas-OU Weekend added a new dimension this weekend when the football rivalry spread from the playing field to the winery at Graileys Fine Wines and Wine Cellar. Mark McWilliams, owner of Arista Winery graduated from the University of Texas and Chris Donatiello, owner of C.Donatiello Winery, graduated from The University of Oklahoma. Now they share the 95448 zip code in the heart of Sonoma’s Russian River Valley making wine in what is becoming one of the epicenters of American Pinot Noir. They are great friends, but also fiercely proud of their college heritage. Each of these wineries produces insanely small quantities (only a few thousand cases). Arista, for example, distributes only directly from the winery and to Texas (because of the family’s origins).1 Comment »