Shooters, home of “street and gourmet tacos, burgers, wings, salads, and other standard pub fare to go along with those delicious tacos,” opened on Saturday night. It’s located at AT&T Plaza in Victory Park directly across from the main entrance of the American Airlines Center. The two brains behind the business are Kenichi’s general partner Joshua Babb and Kenichi chef Bodhi Durant. Babb promises the “lowest prices in Victory Park ironically brought to you by the people who have the highest prices in Victory Park-ie, Kenichi.” Yow. Zah. That’s the kind of balls-to-the-walls spirit I like to see in Victory Park. Bring it on dudes.
The food truck clientele keeps getting better. First, it was Ebby Halliday, the legendary realtor, at Ruthie’s Rolling Cafe. And now, Roger Staubach, the legendary quarterback , with his wife Marianne, snacking on a grilled cheese sandwich from Ruthie’s.
Randy Wolken with Gandolfo’s has had such a good response with his Daybreaker truck (partnering with WFAA’s Daybreak program) that he is bringing Gandolfo’s to the Arts District every weekday morning.
Lots of rain and typical North Dallas weather this week, so some of the food trucks aren’t venturing out. Check Twitter and Facebook first.
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Last April, Kristy Albert reviewed Taco Joint at the corner of Peak and Gaston in East Dallas. Today a diligent Disher reports Taco Joint is opening a second location in the former Sol’s space on Mockingbird and Abrams. “Yes, we just signed a lease last week,” says Corey McCauley. “We have a great team in place here and have been looking for the right place.” McCauley and his partner Jeffrey Kowitz plan to operate the new location 7 days a week . They will serve breakfast, lunch, dinner, and breakfast ALL DAY along with beer and margaritas.10 Comments »
All RaceTrac locations in the DFW area are offering FREE COFFEE of any size with any purchase. You can find one close to You can find locations here. Offer good through Saturday.
Last week we talked about Joel Harrington taking on a new role as a chef at The Joule. The restaurant is in flux, changing from Charlie Palmer at The Joule to Charlie Palmer Steak. The now former, and very talented, sous chef Richard Blakenship left The Joule yesterday to head the kitchen at Cru in Uptown. Nice get, owner Patrick Colombo. “Yes, we courted him to oversee all of our locations, but for right now he is going to be at West Village,” says Colombo. “We just resigned our lease and will be renovating in the late spring. Eventually Blankenship will take a bigger role.” This whole scenario makes me curious. If Charlie Palmer at The Joule couldn’t make it as a destination restaurant in Dallas, then who can? I just don’t believe people in Dallas are willing to eat downtown unless they live there. Charlie Palmer at The Joule did it best.
Oh, how we all got our pancakes in a wad when we learned that Mi Cocina was taking over the Matt’s Rancho Martinez space when their lease was up in next month! Tim called it an upgrade! Eso es sandeces! Longtime Matt’s fans cried at the loss. Well, nobody has to cry any more and Tim can stop gloating: Now you can have a Mambo Taxi and Matt’s soul-soothing chiles rellenos too! Mi Cocina will take over the Matt’s space in March and Matt’s will move barely a half mile away into ACROSS THE STREET FROM the space formerly known as Molly Maguire’s on Live Oak. I love happy endings.
UPITTY DATE: Mark this day down. Tim was WRONG!
The YWCA has snagged a couple of prominent W’s for their upcoming fundraiser: Chef Sharon Hage and Master Sommelier Barbara Werley of Pappas Bros. Steakhouse. This two prominent chicks will present a dazzling evening of wine and food a the home of Suzanne and David Holl (CEO, Mary Kay, Inc) on March 1 (6:30-8:30 PM). You know Hage is going to come up with some killer food and Werley has plans to introduce some wines not currently available in Dallas. Tickets to the exclusive event are $120 for individuals and $200 for couples and go on sale today. Click here or call 214-584-2312.
“All proceeds benefit YWCA of Metropolitan Dallas, a cornerstone in the Dallas community for over 100 years. Through programs focused on financial empowerment, in-home parenting education and mentoring, and women’s health, YW bridges the gap between poverty and self-sufficiency for women. Because when a woman becomes self-sufficient, she has the power to move herself and her family out of poverty. At YW, we change women’s lives.”
Over the last year, it seems all I’ve written about is regional Mexican food. In that time, Dallas has welcomed Alma, Komali, Mesa, Wild Salsa, BEE, and MesoMaya. The guajillo pepper has replaced the jalapeño, and mole is the new chili con carne. Long live huitlacoche!
Chef Gabriel DeLeon must be a little miffed by the trend. DeLeon comes from a family of chefs. His father worked at his uncle’s restaurant, Esparza’s Restaurante Mexicano in Grapevine, before going on to open La Margarita in Irving. When his father died in 1995, DeLeon took over La Margarita, where he has succeeded for 22 years. In 2009, though, DeLeon decided to open his own concept, a regional Mexican restaurant in Addison. Masaryk Modern Mexican Kitchen and Tequila Lounge was too early to the Mexican revolution. It closed after nine months. “Not having enough Tex-Mex at Masaryk was a real problem,” DeLeon says. He retreated to La Margarita and vowed he would never open another restaurant.
Early last March, this popular Italian restaurant in Carrollton was destroyed by fire. A loyal Disher drove by the other day and reports they have reopened. I tried to reach Chef Bartolino Cocuzza last night but they are closed on Sunday. However, his friendly voice chirps out the hours they are open. It’s one of the best BYOB places in North Dallas for sure. Welcome back, Amici.
UPPITY DATE: Bartolino Cocuzza just called with some delicious details. The new Amici Signature Italian Restaurant, which was completely gutted by a fire, is totally redone. The restaurant is now on the bottom floor. The menu is basically the same although Cocuzza has added pizza. He has five (pistachio, grilled eggplant, escargot, classic Margarita, and scallops and shrimp) plus a daily concoction. He is also adding a Italian crudo component to the menu. He has applied for a liquor license and will have a full bar and he plans to stay open late on the weekends. “We really haven’t made any official announcements about opening,” Cocuzza says. “We are still working out many of the problems that come with opening a new restaurant.” Tread softly.