There was a great question that got lost in the fierce debate over our recent post on tipping habits. Disher “Alan” asks if there is any reason to tip when dining at a fast casual restaurant and/or ordering at the bar. Usually, if you use your credit card, there is still the place to fill in a tip amount. Places like Village Burger Bar, Fuzzy’s Torchy’s, and Dive in Snider Plaza–What do you do? Go.30 Comments »
We live in a generous community. Dallasites are constantly opening their hearts, and pocketbooks, to help with various philanthropy projects in need. We give. Tuesday “Soup’s On” luncheon for The Stewpot was another such event where we came together to help our neighbors by giving. This event was particularly timely because the need is so great, and moving, most likely because I volunteered at The Bridge on the edge of downtown Monday night, where I was face to face with this need.
Every day, 365 days a year, The Stewpot works with The Bridge to provide around 2000 hot meals a day in their “second chance cafe” to some of the 6000 homeless that live within the greater Dallas area. Established in 1975 The Stewpot was formed by the First Presbyterian Church downtown and has grown from the vision of such Dallas city leaders as Morton H. Meyerson, Gillis and Billie Thomas and Rev. Dr. Bruce Buchanan who have worked over the years to create not only a safe place for those in need, but also started art programs, brought health care and records location, and children and youth assistance. Working just one night was eye opening, uncomplicated and rewarding.
At first glance you might mistake Eden Café for a cozy residence on East West Lovers Lane. The sweet house is nestled between a few homey businesses (Junkadoodle’s one of them) but it’s in fact a delicious café you shouldn’t miss. Afternoon tea here is more about the bites than the sips, but that’s just fine with Kristin and me. After all, Eden Café owner Karen Kahn is a chef, and her specialty is creating a menu full of homemade dishes. We recently enjoyed a lovely three-course afternoon tea session, and we can firmly say the tea is good, the bring-your-own-champagne part is fun, and the scones are the best we’ve ever had. Ever. Jump for a full review.
Last week I received a copy of confidential memo sent from a prominent restaurant CEO to a local restaurateur. The thrust of the message? “Please consider Shawn Horne if you need a professional upscale restaurant leader. Shawn has worked with many of the most talented people in the industry and brings a inspiring record or achievement.”
Does this mean the end of Horne & Dekker? Or just the Horne part of Horne & Dekker? I e-mailed Shawn and asked him what was happening. He says:
Yes, I am looking to consult on something, or even create a position with a firm that opens, trains, and manages new restaurants. I am still involved with Horne and Dekker. But the challenge of operating a dinner only with a brunch service restaurant fades. We are very happy with the restaurant and it is doing very well. I am looking for a new challenge. I love opening new concepts and have been very successful in this field.
I didn’t report this last week because I felt it was non news. However, several other people have told me they’ve seen the memo and word on the street is that Horne is ready to move on. So, in a rare move of anti-rumormonger-itis, I present Shawn’s official declaration.