Randy Wolken, the regional franchisee for Gandolfo’s Deli Sandwiches has been working hard to get his food truck on the road. In April, he drove the truck from Florida to Texas, got his permits for multiple cities, and started searching for sites to park the truck for service. He wanted to be on the road yesterday, but an electrical problem in the commissary stalled the first truck roll by a day.
Today he parked the truck and started serving. The first location was in an out-of-the-way parking lot behind an AT&T office building off of Empire Central, near Harry Hines. By having a less visible location, Randy could effect the truck equivalent of a soft opening to work out the kinks.
Gandolfo’s is a New York deli style menu, with a wide range of sandwiches–lots of pastrami, hot dogs, and a few salad offerings. Sandwich pricing is in the $6-10 range. For my first outing, I had the Rockefeller Reuben ($9.29) and a Joey’s black and white cookie ($2). The cookie is cake-like with half-vanilla and half-chocolate frosting which is packaged and shipped from NY. I could do without the cookie next time. There are just too many outstanding local bakeries.
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The lovely pancake perfectionist Nancy Schillaci-Sealy, co-owner of Mecca Restaurant on Harry Hines, wants you to watch Emeril Lagasse’s new show, The Originals With Emeril, on the Cooking Channel. Tune in Thursday night at 9:30PM to see Mr. Bam Man reminisce about three of Dallas’ oldest restaurants: Mecca Restaurant, Sonny Bryan’s, and El Fenix. I’m not much of an Emeril fan, but I am a big, and I mean BIG, admirer of Mecca’s pancakes.
I’m in the mood for a good rhubarb buckle. I know, that request could go in a lot of different directions, but for the purpose of this professional blog, let’s consider it a request for a baked good. Who has a recipe? Spill it, Twinkletoes.4 Comments »
I hate rain-delayed baseball games. Especially those with 11:20PM starting times, torrential rain and hail, and tornado warnings. I like my sleep and I like the Rangers to win.
With a crabby demeanor, I begin today by tossing a rock at what I call “cute food.” I’m talking sliders, $5 cupcakes, cupcakes in a jar, mac and cheese in little iron skillets, cake balls (pops), lamb called lollipops, pickles on top of gourmet burgers, ad nauseum. These are a few of my least favorite things. Oh, and I’ll add chicken wings because they have no purpose on this earth. Your turn. Go.39 Comments »
Central 214 at the Hotel Palomar introduced a new menu. I was invited to a media sampling. The themes of the menu are seasonality, freshness, local, and Texas. First dish out of the kitchen was a spicy crab and roasted corn “fondue” ($17). Roasted corn, diced tomato, and crumbled crab meat are topped with Oaxaca cheese and baked in the oven and garnish with cayenne salt. Miniature corn tortillas served on the side, are made in-house and make a convenient “taco-style” vessel for getting the fondue into your mouth. This is a hearty, indulgent dish that would comfortably serve as the first course for a table of four.
For 28 years El Ranchito has been one of Oak Cliff’s most popular Mexican restaurants. Owners Oscar and Laura Sanchez have had success with their two locations of La Calle Doce but, at El Ranchito, they want showcase the food of their native region of Monterrey. This week they invited the press in to sample the menu. I seized on the opportunity.
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