If you want to try one of the food trucks, any lunch period in the Arts District or any Wednesday evening at Sigel’s/Greenville or behind Crate & Barrel on Knox Ave are perfect times. Lunch in the Arts District has now moved from the Flora St. parking lot to the grounds of the Winspear. While causing some downtown workers to walk a couple of extra blocks, this location creates a lively street atmosphere. In a few weeks, everyone will appreciate the shade as well.
The new pop-up truck park behind Crate & Barrel on Wednesdays gives you some of our best Dallas food trucks. It’s not on asphalt, so it’s not quite as hot, plus the building throws off a nice evening shade.
The Sunflower Market “Parking Lot” event is back for Thursday evening.
In other news, CoolHaus DFW made it’s appearance at the Frisco StrEATS event, but is not yet licensed for Dallas itself, so it will be a bit more time yet for those ice cream sandwiches.
Those Crazy Sisters have decided that running a food truck is a tough business and decided to sell the truck and all assets. They are still out serving and doing Private Events though.
Crazy Fish, DFW’s first sushi truck, is getting ready to roll. “Big Fish” Tenielle Powers says that sushi will be made daily on the truck, using only high quality Nori and Nishiki rice. Their menu includes quite a few options for the entire family. Crazy Fish is slated for an appearance at the Sunflower Market Parking Lot event on Thursday.
Jump for your weekly schedule. Remember, always check Facebook and Twitter feeds as trucks do change schedule, and occasionally, have mechanical problems.
Nancy reported yesterday that Sushi Axiom in Cedar Springs is closing doors. The owners of Sushi Axiom and their business partner, Monica Greene, have decided to open a new (unnamed) Mexican concept restaurant in its stead. Sushi Axiom will move over to Addison and open in the space where Cyclone Anaya’s once occupied that area off Belt Line and Montfort. It’s slated to open in late summer 2012.
James Tidwell, Master Somelier and Beverage Manager at the Four Seasons Las Colinas, takes a lot of wine-related trips. Each time he visits an area he usually discovers a new or off-the-radar winery making a special wine. Last year on a trip to Washington State, Tidwell ran across Côte Bonneville, a family-run winery centered around their DuBrul Vineyard which the Shiels family planted in 1992. Kerry Shiels, winemaker and daughter of the founders, came to town and Tidwell contacted the Texas distributor, Hear Hear, and arranged a a dinner featuring Côte Bonneville wines at Café on the Green at the magnificent Four Seasons Resort and Club in Irving. I was an invited guest, which gave me the chance to digest two birds with one stone, so to speak. Besides tasting the wines from Côte Bonneville, I also got to taste new chef Jonathan Rivera’s cooking.
D Magazine intern Erin Ahlfinger files this report.
As part of Oyster Fest 2012, Fish City Grill held its third annual oyster eating contest at the Preston Road location Sunday afternoon benefiting March of Dimes. The spicy aroma of Cajun seasonings welcomed contestants and attendees as they arrived, and drew in plenty of curious passerby. Blues rock band Prophets and Outlaws provided entertainment and a touch of southern atmosphere as crawfish bubbled away in a pot large enough to hold a meeting in. The mudbugs were a supplemental attraction. This was Oyster Fest, and the bivalve mollusk would rule the day.
For those who prefer cooked oysters to the raw variety, Fish City Grill Executive Chef Randy Morgan manned the grill preparing lemon butter and parmesan chargrilled oysters. Some 1200 raw gulf oysters had been shucked and waited in a refrigerated truck for the competition to begin. Continue reading "Fish City Grill’s Oyster Eating Contest Was a Slurping Success"
I’m on the phone chatting with Avner (Nosh Euro Bistro, Snack) Samuel about his new gig at Bailey’s Prime Plus when the press release hits my inbox: “BAILEY’S PRIME PLUS TEAMS UP WITH LOCAL CELEBRITY CHEF AVNER SAMUEL” He’s been hired to take it from a steakhouse to a chef-driven restaurant.
“Dallas is saturated with steak houses,” Samuel said. “Jon [Stevens] and I were approached to do some consulting at Bailey’s at NorthPark. Obviously the restaurant has some culinary issues and I am starting an interim menu tonight.”
Under Samuel and Stevens direction, Bailey’s will feature lower-priced appetizers, salads, and seafood dishes. “They are dishes you don’t normally see in a steakhouse and are more family friendly. Especially the prices.” Samuel has moved chef Ryan (Lazare, Redfork) from Nosh over to be the chef at Bailey’s. Samuel and Stevens will be in the kitchen tonight and this week.
I asked Samuel how far the partnership with Bailey will go. Will Bailey put money into Avner’s company? Will Avner save the kitchen at The Chesterfield (apparently the kitchen staff walked out on Friday night)? “I really don’t know what’s happening there. I think it’s funny as hell. It [chefs walking out] happens all of the time I remember a similar fight at the Mansion 30 years ago. We’ll see how this goes. If I am asked to help I would consider it, but right now all I’ve been asked to do is NorthPark and so I am concentrating on NorthPark as a consultant. For now, it’s one thing at a time.”
Owner Ed Bailey has also hired Cristy Rather, Mark Lindberg, and Ken Kuczwaj from Bob’s Steak and Chophouse. However, former Bob, Bob Sambol, is not involved with Bailey’s.
When Guy Fieri hit the road “looking for plates packin’ a punch,” he ended up at Cane Rosso. The episode, starring owner and social media maniac Jay Jerrier, airs tonight at 9PM on the Food Network. Party watching party at the restaurant.
D Magazine intern Michelle Saunders is a health food geek. Her recipes may not be fancy, but they’re simple and easy to make. She brought you this watermelon salad and avocado sandwich last week.
With Cinco de Mayo coming up this weekend, I’ve definitely got Mexican food on the brain. Although I love the robust flavors, I tend to feel heavy (read: bloated) after a meal of refried beans and rice, so here’s my version. Quinoa (pronounced keen-wah) is an excellent grain substitute – it contains more fiber, amino acids, vitamins, and minerals than most grains. Although it is technically a seed, it is actually a complete protein that’ll leave you feeling full and satisfied. With a fluffy texture and mild flavor, it can be enjoyed as it is or spiced savory or sweetly to complement many different recipes. I added some of my favorite spices to come up with a Mexican-inspired meal and even added a can of black beans for extra protein.
Jump for the salad. Continue reading "Vegan Fresh: Tex-Mex Quinoa Salad"5 Comments »
Sorry, I think I meant that it is on a Saturday. That means I don’t have to find an excuse to celebrate. I do have to find a drink however. To that end, I asked some fancy pants resorts in Mexico what I could drink if I were in their bar. They sent me recipes. Get your tequila out and join me.1 Comment »