According to owner Phil Silva, Pho Colonial Authentic Vietnamese Diner on Frankford closed yesterday. “We just couldn’t get the traffic in there,” Silva said. “I don’t know if it was us or the location. The place is not very visible from Frankford.” Silva has operated in that space for over five years which included the last days of Bene Bene.
Silva is locked in a courtroom battle with his former partner Khanh Dao, the veteran restaurateur who was involved with Draelion, The Drae Lounge, Steel, and Voltaire. Late last year, Dao was removed from the day-to-day operations because the restaurant was running high (63%) food costs and not making any money. Dao filed a restraining order to keep Silva, the majority owner, from removing her as one of the members of the partnership. The judge denied her request.
I asked Silva about Dao’s whereabouts. “We had a shareholders meeting on Tuesday and she was there,” Silva said. “I have no idea what she is doing. Our lawsuits, we are basically suing one another, is scheduled for August.” Meanwhile, the downtown location of Pho Colonial is open. The chef from North Dallas will run the kitchen.
Georgia Fisher is a reporter for D’s sister publications Park Cities People, Preston Hollow People, and Oak Cliff People. In May, she tagged along on a group trip through Iceland’s capital and countryside. She rocked my world when she enlightened me about Quiznos’ Choose 2 menu.
I figured a vacationing American couldn’t gain weight in Iceland, what with constant hikes and even glacier climbing on our menu. And from what I’d read of the food — which includes sheep’s head, dried fish, rot-cured shark, dead whale, and so on — I didn’t anticipate much comfort eating.
Yeah, I was wrong. Really, really wrong.
Icelandic fish is fantastic, and the country has some of the top restaurants I’ve ever visited. Ever. Imagine the best rib eye you’ve had in Dallas, for instance. Think about its richness, preparation, looks — everything. Then multiply that by two or three, and you’ve got cod (or lamb fillet, another specialty) from Hotel Budir, on Snaefellsnes Peninsula.
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After the Good 2 Go girls brainstormed with Barcadia owners Brooke Humphries and Brianna Larson, a love restaurant was born. Their newest concept, ACME F&B, is a “come-as-you-are fine dining” joint where your old blue jeans might actually find a new home. Tomorrow, June 1, is the soft opening of this casual, but upscale restaurant-bar at McKinney and Monticello.
Expect New American cuisine with seasonal, local, and farm-friendly ingredients. Menu items like the summer chilled green gazpacho, grilled asparagus with roasted beet mimosa salad, chicken and dumplings with rainbow chard gnocchi, and braised rabbit with three onion risotto jus comes just in time for summer.
The press release explains:
The whole animal allocation program at ACME F & B is the first of it’s kind in Texas. This means that the menu will change throughout the evening with regards to the proteins. While a steak is being offered at one point, sweetbreads could be offered at another. O’Hare and Johnson plan to use the finer cuts of meat for ACME F & B, while other cuts such as ground beef or pork will be sent over to Good To Go Taco, Goodfriend Beer Garden and Burgers, their other restaurant, making this a true “farmer-friendly” concept.
O’Hare and Johnson, who have cooked at Stephan Pyles, York Street, Hibiscus, The Green Room, and more, say that they will be doing “honest, straightforward food — familiar and comfortable but with an unexpected twist that draws from their experience working in some of Dallas’ finer kitchens.
Barcadia owners Humphries and Larson are managing the bar, which features 24 beers on tap, 26 wines by the glass, and a specialty cocktail list.
4900 McKinney Avenue, Dallas 75205.
acmefandb.com or 214.443.0003
Hours of operation:
Monday – Thursday 5pm – 10pm; Friday and Saturday 5pm – 11pm.
Every once in a while, usually in a doctor’s office, I come across a magazine article that compels me to tear it out and save for future reference. Thankfully, this piece titled “The Truth Behind Food Labels” is not only in print, you can read it online. In the May-June issue of Audubon magazine, Gretel H. Schueller writes a straightforward guide, for lack of a better word, to the labels on food items that promote an array of feel-good, environment-friendly assertions. You see “cage free,” “hormone free,” “all natural,” “organic,” “fair trade,” and “biodynamic” in stores everywhere. Which designations are authentic? Schueller details the good, bad, and the ugly truths behind the label and the greenwashing of food items. Bullet points:
Free Range: When it comes to “free range” and “free roaming,” all a poultry farmer needs to show is “that the poultry has been allowed access to the outside,”… The animals may get only short periods outside in a cramped area—the USDA considers five minutes adequate to approve use of the claim. There are no restrictions regarding what the birds can be fed.
American Humane Certified: A program of the American Humane Association, this label permits both caged and cage-free options for egg-laying hens. A caged hen can be crammed into a space the size of a sheet of paper. Forced molting through starvation is prohibited, but beak cutting is allowed.
Dolphin Safe: This is a partially certified claim because the National Marine Fisheries Service verifies only tuna caught from a specific region—the eastern tropical Pacific Ocean—and not all tuna. Tuna from this designated area might bear a label that includes the additional phrase “US Department of Commerce.” Tuna caught outside this area and labeled “dolphin safe” has not been independently substantiated. To muddy the waters further, the dolphin-safe label is not licensed by any single organization, so there are no universal standards in place and most companies have developed their own logos.
The bottom line: If you see Cruelty Free, Cage free, Environmentally Friendly, Nature’s Friend, No Chemicals, Vegetarian Fed on a package, disregard it. The vague labels mean nothing and have no standards to back them. Anybody can say any of those things about anything. Trust is gone. (This post was written in a certified caged and toxic environment.) READ THIS NOW.7 Comments »
Celebration Farmers Market will host one of my favorite vendors again this week. If you’ve never tried the infused oils and vinegars from Texas Olive Ranch, you’re missing out. I’m particularly partial to the Rattlesnake flavor. It combines infusions of chipotle and red peppers that pair well with balsamic vinegars to make a tasty, guilt–free salad dressing. Holleman Farms will also have pastured beef, chicken and eggs. All their farmers have great cucumbers right now, and they’re the perfect jar-friendly size for pickling.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: When Mike Powell retired from Lucent Technologies, he made growing stone fruits and tomatoes on his 1.5 acre plot in Forney a full-time hobby. He’ll make the trip out to Coppell Saturday with his plums, peaches and apricots.
This just in from Alaska: wild caught Coho salmon from Sam’s Salmon shipped here by Sam and sold to you by his mom, Kathy Johnston. Get it while it’s still here. Supplies are running low.f
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
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