Articles for October 5th, 2011

CO Permit in the Window at Former Hector’s on Henderson Space: Sissy’s Fried Chicken

posted by Nancy Nichols | October 5th, 2011 3:03pm | filed under Openings/Closings, Restaurant News | 17 Comments »

The lights were on but nobody was inside the space formerly known as Hector’s on Henderson. The City of Dallas CO Inspection Request posted in the front window lists the owner/tenant as Sissy’s Fried Chicken and Beverage. I’ve left word with the contact name on the permit but I haven’t heard back. However, an in-the-know Henderson neighbor says he/she thinks it’s an “elevated down home cooking joint but not entirely sure.” Holding breath.

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Ate it for $8: EClaire Texas Cafe in Dallas

posted by Nancy Nichols | October 5th, 2011 10:30am | filed under Ate it For $8, Sandwiches | 2 Comments »

701 Commerce Street.

Kristy Alpert files this report.
Overview: Original owner Emily Susman has gone to pursue the “family life” with her husband in Austin, Texas, but new owner, Norma Westurn, has decided to keep Susman’s original menu and recipes alive at EClaire Texas Café in downtown Dallas. (She’s made a few additions.) The café is light and airy, but on the sunny, cool day I visited, the green grass of the park in front of the restaurant and next to the courthouse was begging to be picnicked on. Even the lack of EClaire’s outdoor/sidewalk seating wasn’t enough to keep me inside on such a gorgeous day.

Menu: The café is known for offering up a varied menu, ranging from Texas breakfasts to Cincinnati-style coneys with cinnamon-laden gravy and cheddar cheese ($1.25) to fresh off-the-griddle sandwiches ($6.50), and will soon include a few Brazilian appetizers and desserts that pay homage to the new owner’s family heritage (brigadeiros!). Their salads are made fresh to order, and come in two sizes (small $3.99; large $6.99). They make their specialty sauces in-house (tomatillo and ranchero), and bake their own cookies from scratch daily (try the chocolate chip or the white chocolate and cranberry, $1.50).

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First Take: The Butcher’s Son Food Truck Rolls Today in Dallas

posted by George Lewis | October 5th, 2011 9:10am | filed under Food Trucks | 2 Comments »

The Butcher’s Son concept comes from Two Trucks LLC, a partnership of Pool’s Restaurant Group and Johnsonville Sausage.   This is their first truck. Number two starts next week and they plan to have five on the streets by February 2012.

And while it might sound like it’s just a brat truck, The Butcher’s Son is the first truck in Dallas that has something for everyone, from kids to seniors.  Yes, there are a few (okay a lot) of sausage items on their menu, but if “Powered by Johnsonville” wasn’t on the side of the truck, you would think this was a Midwest comfort food truck.

I met Dain Pool and Jon Wagner, the son of the founder of Johnsonville Sausage, on a side street in Dallas and sampled my way through their menu.  Although Johnsonville Sausage is based out of Johnsonville, Wisconsin, Dain and Jon said that they wanted to launch in Dallas because of the burgeoning food truck market.  In our recent post highlighting the new trucks coming out, we printed the entire menu for TBS.  There are big, hearty breakfast selections, brat sandwiches, tacos and quesadillas, and entrees for the entire family.

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Interview With Buddy Valastro of Cake Boss

posted by Nancy Nichols | October 5th, 2011 9:00am | filed under Baking, cake, Celebrity Chefs, Events, Food On TV | 1 Comment »

Buddy Valastro whips it good.

Buddy Valastro of TLC’s hit show, Cake Boss, takes ten minutes to talk to D Magazine intern, Carol Shih, about his upcoming event on November 13  in Dallas. Sure, Buddy’s usually barking out orders in his New Joisey accent when he’s got to make a toilet bowl cake that actually flushes, but he’s really just a guy who loves his wife and four kids. Tell Buddy what cake you want, and he’ll whip it right up.

Here is a transcript of our recent phone conversation:

CS: Since you’re going to be in Texas on November 13, I have to ask: what’s your favorite thing about Dallas?

BV: Honestly, it’s my first time going to Dallas, so I’m excited to see the sites. There are so many great people who come to the bakery from Texas, I thought it was a place I owed it to the fans to go to and have a good time.

CS: What’s a talent or skill that not even your viewers know about?

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