The boys at the office wanted to try Dough’s (I am now officially shortening the name) pizza so, ever eager to please Zac and Tim, I headed over. I arrived a little before noon. No lines. The restaurant was about 80 percent occuPIED. There were five people at the host stand, one of which I believe was co-founder Lori Horn. (The Dallas location is owned and operated by Keith Hall and Brad Liles.)
Anywhoo, I asked if they did take-out. The gal I believe to be Lori Horn (GBTBLH) winced. “We really wish you would have a seat and eat your pizza here,” said GBTBLH. “By the time you transport it anywhere you will not get the whole experience. It only takes 90 seconds to make and it just doesn’t taste the same outside of the restaurant.” I persisted. “My office workers will be very disappointed,” I said. Then GBTBLH said I should call them and have them come over. I really didn’t want to have to explain what Tim Rogers would say to that phone call so I insisted one more time.
With a heavy heart, GBTBLH made me the second person to order take-out at Dough in Dallas.
Ladies and gentlemen, and I use those terms loosely, meet Jon Battle. He pestered me for months about the opening of Dough in Dallas. He’s a FANatic fan of their pizza. Well, the persistent Mr. Battle was the first official Dallas customer to enter Dough Pizzeria Napoletana when they opened this morning. He took a bunch of nice pictures which I have entered below the jump. Continue reading "Special Report: First Customer at Dough Spends $62 for Lunch. Sends Pictures and Report"21 Comments »
From Facebook: Texas Best Sommelier 2011 Bill Elsey with Duchman Family Wines! More info coming.
This kinda sorta rude Disher sez:
Nancy, you all seem to write about Pizza, especially Jay Jerrier’s. Can you move your brain away from Cane Rosso and perhaps tell me about where to get a calzone?
I picked the wrong day to quit feeling chirpy, chirpy, cheep, cheep! (Warning, that song will attach to your brain forever.) And dude, you don’t need to capitalize the P in pizza. Calzone suggestions anyone? Jay?17 Comments »
Contributor Brooklynne Peters landed a one-on-one interview with NOSH line cook and Hell’s Kitchen, Season Nine contestant, Carrie Keep. The two sat down at Coal Vines Pizza and Wine Bar in Uptown last week, during which time Keep dished about the show’s behind-the-scenes drama and how she only has eyes for “cheffy.” Take it away, Brooklynne…
“I did not sleep with Brendan,” Dallas chef and Hell’s Kitchen, Season Nine contestant Carrie Keep clarified over calamari and bruschetta as she cleared the air about her (non) relationship with Brendan, girl drama on the show, and why she ultimately felt like she let chef Gordon Ramsay down.
Keep, who has a little over two years of cooking experience and a brand new degree from Le Cordon Bleu, beat out 20,000 applicants to become one of 18 final contestants on Hell’s Kitchen, the reality cooking show that banks on aspiring chefs’ ambition (and vulnerabilities) and chef Gordon Ramsay’s volatility. As of this week, she’s worked her way into to the final 10 and has a lot to say about how she got there.