Articles for March 14th, 2012

Don’t Judge Us for Caving in to Pinterest.

posted by Carol Shih | March 14th, 2012 1:13pm | filed under Food is art. Art is Food. | 8 Comments »

Hey, ya’ll. We have a drool-worthy SideDish Pinterest board for you to waste more of your time on. And if hot food pics don’t suit your liking, follow our Travel, ShopTalk, Weddings, Home, and – of course – Nancy’s “World of Birds” board. Didn’t know that Nancy was a birdwatching fanatic? Yeah, neither did I until she once stopped our conversation mid-sentence and grabbed her binoculars (that she apparently keeps at her desk?) to watch two eagles flying outside our window. Props to her bird photography, though. Just look at this baby hummingbird…

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The Most Underrated Restaurant in Dallas: Canary By Gorji

posted by Nancy Nichols | March 14th, 2012 10:57am | filed under Celebrity Chefs, fish, Food is art. Art is Food., GO TEXAN, My Happy Pills Are Working, Ouiet Restaurants, pork, Reviews | 19 Comments »

Sweet Face: Chef Mansour Gorji.

I’ll be quick and to the point: Canary By Gorji is the most underrated restaurant in Dallas. Every time I eat there I am seduced by the creative cooking and I fall in love with Chef Mansour Gorji.

I took my family to Canary By Gorji  for dinner last night and we had a comfortable, laid-back dining experience. (I don’t have pictures because I didn’t use my cell phone.) The music, service, food, and atmosphere all work together to produce a calm atmosphere. We left happy and I didn’t feel like I’d just worked a review.

If you’ve eaten at this small, mostly Mediterranean-inspired restaurant, you have met Gorji. When he isn’t at a market buying fresh ingredients, he is in his kitchen creating unique dishes or visiting with customers. He was the first chef to champion the pomegranate, which he still uses as a garnish on steaks and in sauces. Last night, I devoured a celery root (trending!) and carrot salad that was so fresh it tasted like it was just plucked from the garden. The filleted trout served with a just a touch of white wine and lemon sauce is topped with tart barberries and capers. His food is so clean; so delicious. My mother claimed the pork chop as “the best she’s ever eaten.”

Gorji is a hard working chef. Not only does he cook every night, he supports local charities and produces a line of products which are sold online and in local stores. I’ve never seen him without a smile and a good-natured laugh. Go visit him. He will dazzle your taste buds and your heart.

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Scratch Paper Recipe from House of Plates: John Tesar’s Brioche French Toast

posted by Carol Shih | March 14th, 2012 10:41am | filed under Celebrity Chefs, Recipes | 3 Comments »

John Tesar's recipe for Brioche French.

Once a month, we’re going to start featuring a recipe from one of your favorite bartenders/chefs/baristas in Dallas. Please thank the dudes over at House of Plates who came up with the scratch paper recipe idea. They’re being very generous by letting us steal their images.

Jump for more. Continue reading "Scratch Paper Recipe from House of Plates: John Tesar’s Brioche French Toast"

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Texting at The Table: A Necessary Evil? I Don’t Think So.

posted by Nancy Nichols | March 14th, 2012 9:42am | filed under flying solo, Food Crime, Hippie revolutions, Keep Dallas Douchey!, Overprivileged chimps, Rants, That is Just Wrong, Travel | 20 Comments »

I just returned from a 16-day vacation. The food, scenery, and activities were superb, but the best part for me was going that long without technology. I admit the first five days were hard. My hand twitched nervously without a cell phone in it. My heart palpitated at the sight of my laptop. It was difficult to turn the on/off switch to off because my brain works on a dimmer. Finally, I forgot about the cell. Mainly because nobody around me had one. I went to meals and actually spoke with strangers. There is a noticeable difference in the dining experience without technology.

Upon arrival at Miami International Airport, I was stunned to find 92 percent of the people attempting to go through immigration, luggage retrieval, and customs while texting. I felt like I landed in a world of zombies. People ran their wheeled Tumi bags over my feet without noticing. They held up lines because they were distracted. I vowed not to go back to that.

Texting at the dinner table is not a new issue. I have a friend, oh we’ll call him Belevan, who texts in the car, in a movie, and at tables in fine restaurants. His defense is that he has to be available at all times. It’s a horrible emotional tornado that whips up when you text, Facebook, Tweet everything you do. I’m guilty. My job is time sensitive and dependent on instant information, but I am drawing the line now at the dinner table. There is nothing worse than talking to the top of someone’s head while they text in their lap.

It must drive restaurateurs nuts. Service people as well. It’s rude and disrespectful to the people you are eating with and the food you are eating. Anybody have a suggestion for how to stop the madness? Perhaps restaurants should add a phone usage charge to the bill.

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