TX Delizioso got out on the streets this last week for their soft opening. They will continue to roll cautiously as they start their Go Texan + Italian food truck concept. TX Delizioso comes from the same people who drive the much-loved Enticed Shaved Ice. Their ambitious menu (for a food truck) includes personal-sized pizza at $7, which includes any number of toppings. They also offer chicken fried steak, chicken-fried chicken, and chicken-fried bison. In our schedule, you’ll find “TBDs” until they work out some kinks in their truck. You can track them on TX Delizioso Facebook feed. We will update this schedule as we get more information from them.
The Arts District food truck schedule is expanding to include Saturday afternoons. This Saturday will include Jack’s Chowhound, 4 Seasons Truck, Easy Slider, The Butcher’s Son, and Gandolfo’s NY Deli all lined up on Flora Street.
Go below for the food truck schedule for this week. Remember, food trucks break down and food trucks don’t like drenching downpours. Always check their Twitter and Facebook feeds. And if you don’t see your favorite food truck here, it’s not because we don’t try, we probably waiting for information. Feel free to send it. Jump for the weekly schedule. Continue reading "Week of January 30 Food Truck Schedule in Dallas"2 Comments »
The first bird I hear singing every morning is a Carolina Wren. If you click on this site right now and buy tickets you will hear the exotic sound of the Ka-ching.
Hurry, the upcoming (May 6) Chefs for Farmers event, Mixing it Up on the Boulevard, is sure to sell out fast. From now until February 21, you can purchase two tickets for $100. After that, if there are tickets left, you’ll have to pay $60 a pop.
The event, organized by Iris “Oh*Brownie” McCallister and Christina “Fresh Point” LaBarba, will unite local farmers, chefs, and purveyors at Lee Park in Dallas. The outdoor festival will include food, wine, and spirits provided by at least 30 area chefs.
This year Stephan Pyles will be head chair! Chefs Kent Rathbun and Dean Fearing will be head stools honored for their outstanding community outreach and support of local growers. Cold Springs Farm’s Beverly Thomas will also be recognized for the Community Supported Agriculture (CSA) commitment to grow and provide certified organic, in-season produce and herbs to consumers.3 Comments »
A couple of weeks ago I gushed about my love for the burgers at Kenny’s Burger Joint. One of our Sidedishers, “Kirk,” commented that they offered “the closest facsimile of poutine in the DFW area.” When I heard this, it was not long until I found my way back to sample the Kenny’s version. As you likely know, “poutine” is a classic Canadian dish, traditionally composed of crispy French fries, cheese curds, and a brown gravy. The most successful variations of poutine are able to serve the fries thick and crisp, the cheese curd soft but not so completely melted that they lose all their texture, and the gravy incorporated into each bite, but not so much as to turn the whole thing into a soup or make the fries overly soggy. However, this dish is incredibly hard to find in Dallas. I don’t understand why this is so. Perhaps it’s our distance from our neighbors to the North? Perhaps there are not enough Canadians here in the Lone Star State? It really is a travesty.14 Comments »
You all remember Carol Shih. She’s been an intern at D Magazine for a while. Last October she came to me with an idea for a series of posts on SideDish called Good Asian Grub. She did such a good job, we hired her. For the last two weeks she has been getting our restaurant directory in shape. (BTW, we have over 1,000 editorial listings available on any smart phone or computer or our D Recommends App in the iTunes store.) Carol speaks Chinglish (half-Chinese, half-English) which comes in handy in editorial meetings. Here is her official bio:
Carol Shih recently received her degree in Public Policy at Duke University, where she quickly decided her degree was useless if she wanted to write for magazines. So she graduated and moved back to good ol’ Carrollton, the city she was named after. As the new online assistant dining editor, Carol is often hungry from reading restaurant menus (thanks, PR people) and keeps a stash of Meiji chocolates inside her desk.
Be nice to her. She is young and full of enthusiasm. PR peeps, add her to your lists: Carol.Shih@dmagazine.com.6 Comments »
I have just returned from San Antonio where I was a guest of the San Antonio Convention and Visitors Bureau. I was invited to cover the San Antonio Cocktail Conference held at the Sheraton Gunter Hotel. The hotel is allegedly haunted. I can now vouch for what I thought to be a preposterous suggestion. I saw many spirits during my stay.
This was the first Cocktail Conference held in Texas. Top bartenders, excuse me, mixologists, came together from all over the state and country. There were four days of guided tastings, educational seminars, and, of course, cocktail parties. Sme of the classes were “How It All Started in Texas: Tito Beveridge,” “The Science of Flavor: How Biology, Genetics and Psychology Affect Your Perception of Flavor in Cocktails,” and “Making Cocktails in the Home. ” I’ll attempt to pull together several reports this week.
Starting with one below.4 Comments »
In late December I posted the “Top Twelve Bites I Put in my Mouth in 2011.” Well, I screwed up. It should have been 13 because the gnocchi, crunchy barley, and earthy mushrooms I devoured at Nana was the inspiration for the post. My apologies and compliments to the chef, Anthony Bombaci. You sir, are truly one of the finest chefs in Dallas. Here is my latest review of Nana.
I’ve spent the better part of the past 12 months eating pizza, gourmet burgers, and tacos. So it was quite glorious to sit in a glamorous dining room among a rich and well-coifed crowd, with the bright lights of the Dallas skyline twinkling in the distance. Women were dressed in fancy chiffon gowns and beaded black dresses. Men removed their Stetsons and handed them to the hostess. It wasn’t a trip back in time; it just happened to be the same night as the Cattle Baron’s Ball. For one Cinderella-style evening, our threesome basked in their finery. We were also thrilled with the edgy fine-dining experience presented by Anthony Bombaci, one of Dallas’ more underpromoted chefs.