Articles for January 18th, 2012

Capital Grille Gets You In and Out of Lunch in 45 Minutes Flat

posted by Hayley Hamilton | January 18th, 2012 2:21pm | filed under lunch, Sandwiches, Steakhouses | 5 Comments »

Wagyu Beef Burger on the Plated Lunch Menu at Capital Grille

Capital Grille rolled out a new lunch option earlier this month – serve customers a high quality, multi-course, customizable meal in 45 minutes flat, allowing those of us who watch a lunch hour clock the ability to have a delicious meal and still meet time constraints.  A friend and I were invited guests of The Capital Grille in Uptown earlier this week to try out the Plated Lunch menu and test if we really could get in and out in 45 minutes. Continue reading "Capital Grille Gets You In and Out of Lunch in 45 Minutes Flat"

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Graham Dodds Introduces New Menu at Central 214

posted by Nancy Nichols | January 18th, 2012 12:06pm | filed under GO TEXAN, Local/Slow Food, menus, Restaurant News | 9 Comments »

Former Bolsa chef Graham Dodds is now cooking at Central 214. This morning he released the highlights of his new menu which begins tonight. Check it out below.  Go. Eat. Report.

Continue reading "Graham Dodds Introduces New Menu at Central 214"

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Men Will Be Boys: Jay Jerrier and Evan Grant Start a “Name a Pizza for Mike Napoli” Contest

posted by Nancy Nichols | January 18th, 2012 11:45am | filed under Uncategorized |

Baseball writers work hard during the season. In the off season? Not so much. Obviously, and I say this because he is a friend of mine and I can, DMN beat writer Evan Grant has too much time on his hands. He’s struck up a friendship with Jay Jerrier and the dangerous duo has come up with a shockingly transparent publicity stunt. (Which of course I am shockingly procrastinating enough to promote.)

Here is their deal:

So, we thought we’d bring everything together in one big fun contest (that may also help you pass some time waiting for Yu Darvish/Prince Fielder news).Here’s the bottom line: Since everybody loves the Rangers favorite Italian player, Mike Napoli, our friends at Cane Rosso Pizzeria in Deep Ellum (the hottest pizza spot in town) have agreed to host a “Name The Napoli Pie” Contest. In order to win $200 worth of pizza and some Cane Rosso gear, here’s all you have to do:

I could link to Evan’s blog, but I’m printing the details below. Continue reading "Men Will Be Boys: Jay Jerrier and Evan Grant Start a “Name a Pizza for Mike Napoli” Contest"

Chefs Colleen O’Hare and Jeana Johnson of Good 2 Go to Open Acme F&B

posted by Nancy Nichols | January 18th, 2012 10:19am | filed under Openings/Closings, Restaurant News | 4 Comments »

Chefs Colleen O’Hare and Jeana Johnson are two busy gals. Besides running their successful Good 2 Go Tacos in East Dallas and cooking the burgers for Goodfriend, they are partnering with Brooke Humphries and Brianna Larson, founders of the popular Barcadia Bars in Dallas and Fort Worth and the Beauty Bar on Henderson Avenue, to open Acme F&B, an upscale restaurant on McKinney Avenue in the spring. The space is located at 4900 McKinney and used to house Bull & Bear and Cretia’s. The cuisine? “Come as you are fine dining.” Or, as the press release states: “Sort of like eating at your mom’s house, if your mom was Alice Waters.” In other words, it’s the focus will New American, seasonal, sustainable, and local when possible. (Trending: restaurant named with F&B in the name.)

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Somebody Help This Poor Girl: Recipe From Patrizio

posted by Nancy Nichols | January 18th, 2012 9:00am | filed under Recipes, Restaurant News, Somebody Help | 4 Comments »

She’s got a soft spot for an old dish she loved at Patrizio. Help her please.

Patrizios used to have a side called Asparagus al Forno and it has probably been off the menu for 5 plus years, but I’ve been craving it recently. Now that I am better equipped in the kitchen, I wanted to attempt something similar. It was served in a gratin dish (hot) and covered in a creamy sauce with Parmesan, diced tomatoes, and mushrooms.  It was so tasty that I would dip the house bread in the leftover sauce. Would you (or your loyal Side Dishers) know how to obtain the recipe or something similar? I’m hoping someone else remembers it, too.

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