Nobody will really say what happened between Luna de Noche and Lisa Galvan. She was one the founders and owners of the small Tex-Mex spot in Garland that eventually spread across Dallas. Seems like it’s been about two years since she “left” the corporate office so I am assuming she has fulfilled her non-compete clause. Today comes word Galvan is back with Lunada Tex-Mex Grill at 2560 King Arthur Blvd. in the Castle Hills community.
Galvan’s partner in Lunada is Gerald Walker (former president of the Greater Dallas Restaurant Association), Arnold Nitishin (partner and principal in CT Restaurant Management Services Group), and Galvan’s son, Vance, who has managed several full service restaurants. They plan to open “in December.”
UPPITY DATE: Note from Galvan: “ The last two years I have spent concentrating on the passing of HB 240 which involves legislation on the maintenance and installation of Septic Tanks. I lost my only Granddaughter Alisandra who had just recently turned three to drowning in one. The Bill was signed by The Governor on 06-17-2011 and became effective 9-1-11. That day was bittersweet.”1 Comment »
Wineries all over the country are releasing their new vintages now, with many just now releasing their 2008 selections. Early taste tests prove that grapes grown in difficult conditions can often produce the best wine. 2008 started as a challenging year for many vintners as the west coast dealt with frost around bud break making total grape yields smaller for vintners from the Central Coast of California up through Washington. However, sometimes smaller yields can produce a more concentrated, well rounded and bold wine. I have tried a few of these recent releases over the past few weeks to find many stand outs. Some selections were sent for editorial consideration.
2008 Newton Unfiltered Chardonnay from Napa Valley is a varietally correct representation of Chardonnay with the wine harvested at ultimate ripeness, fermented using wild yeast, aged for 16 months in French oak and bottled without filtration to ensure the freshest, truest flavors of the grape shine through. Honey and orange blossom aromas lift from the glass followed by toasty hazelnuts and green apple, followed by flavors of ripe pear, sweet melon and apple layered with baking spice and butterscotch. An elegant wine to be enjoyed on its own or with citrus and butter poached white fish or pasta with a cream sauce. Continue reading "What to Drink Now: 2008"1 Comment »
I just called all of the Orange Cup locations in Dallas and the phones are disconnected. Now, does this mean frozen yogurt is trending down? I don’t know as I am not an expert in the frozen yogurt business. But, now that I think about it, I haven’t been getting blasted by shop openings. Just cake balls. Every day another cake ball. What is the next sweet trend? (I did like the pie shakes idea.)7 Comments »
A few weeks ago, I was digging around the city building permits and pulled up an application for 642 Davis. I contacted some high profile restaurant folks in The OC and they refused to tell me who was behind the venture. Well, I found out anyway.
Veteran restaurant GM Jonn (Salve, Dallas Fish Market, Nicola) Baudoin is the man behind the concept going into the former Confusion space on West Davis. 642, right next door to Bolsa’s new market Mercado to be exact. Driftwood is the name and seafood-centric will be their game. “New American with an East Coast and a West Coast influence,” Baudoin says. The vibe? The Hamptons meet Oak Cliff. The price? Small and large plates from $7 to mid-$20s. Total seating, inside and out, is 90. “I will take a limited number of reservations for tables inside,” Baudoin says. “I want to appeal to people who have to drive to Oak Cliff.”
Baudoin is more concerned about a well-priced and interesting wine list than cocktails. “We will have 6 to 8 specialty cocktails. But for the seafood, I want to have a unique list of wine.” The approachable, refined menu will be cooked by a chef. However, Baudoin, now an official member of the OC Restaurant Owners Secret Keepers, will not tell me HIS name. “He’s currently in Dallas at one of the top 100 restaurants list in the Dallas Morning News,” Baudoin says. “He’s put in his notice and it will be announced within 4 weeks.”
We’ll see about that.17 Comments »
Dishers, where did you dine and what did you eat this week? Here is what you reported last week.8 Comments »