Eagle-eyed Disher sends word that Neighborhood Services Tavern on Henderson is closed. Not so, says Mr. Badovinus. “We are shutting down for a summer redo,” Badovinus said. “We need to change some carpet and get some kitchen equipment replaced.”
To gear you guys up for July’s Best Suburbs issue, I’m traveling to ten different ‘burbs in the DFW area for a semi-weird cross-city food tour. I’ll be documenting all my finds in these ‘Burbalicious posts that’ll be peppered throughout June and July. If you feel like your suburb deserves a shot at some SideDish love, email me and I’ll ask my Magic 8 ball if I should go.
Let’s be honest. Nobody really travels to Lewisville for the food. If they do, they travel along 121 only to get stuck in the congestion that clogs up Vista Ridge Mall on weekends. Or maybe they have a thing for the Talbot’s Outlet Store on East Round Grove Road (like my mother). The parking lot at the Applebee’s in that area is always maddeningly full.
I made it my mission to find a place where non-Lewisville people could potentially travel to eat – a place that wasn’t even in our restaurant listings yet. That’s when I whipped out my Google search skills and found the Bayou Market, an “Authentic Cajun Kitchen.”
Al Bhakta of The Chalak Group, Inc. and Chef Vijay Sadhu (used to be the Execuchef at Stephan Pyles’ Samar) are the masterminds behind a new concept called the Pepper Smash – A Cocktail Kitchen. This comfortable yet contemporary restaurant is going to be right next to the Sambuca 360 at The Shops at Legacy. In two weeks (there’s no set opening date yet), guests will be able to enjoy a cocktail menu featuring drinks like the Tarragon Cucumber Vodka Greyhound (vodka, fresh tarragon, and cucumber) and signature Pepper Smash (sweet onion marinated in 100 proof vodka, fresh-squeezed lime juice with grilled red bell peppers, and muddled jalapeno with a chile salt rim. Served in an old-fashioned glass with oversized ice cubes). The cuisine is “modern, American food with slight twists” with an “emphasis on the made-from-scratch, chef-driven food and the made-from-scratch, fresh cocktails.”
Something about the interior design sounds very intriguing. Cedar planks, cultured stone, and rich fabrics are just some of the materials that will decorate the space. It all sounds contemporary and adult-like with the bar as the main focal point, but the owners are also trying to bring ‘the “kid out of everyone” with the use of cotton candy, popcorn, and snow cone machines!’ Curious. Very curious.
Thanks to Central Market’s Passport France and Rise No. 1’s new “Summer of Rosé” program, the pretty pink wine is the talk of the town. According to several employees at Central Market, a record number of customers bought cases of Rosé during Passport France. (I think the Preston Royal store is putting them on sale soon.) Hedda Dowd, of Rise No. 1, is a big fan of Rosé. She has compiled a unique list of 12 Rosés which she will offer by the bottle, glass, or flight. “They are all French,” Dowd said. “Except for one. My sister, Dominique, and her husband make a Grenache Rosé at their vineyard in California. We have the last ten cases.” Her brother-in-law is Boz Scaggs, a Dallas boy who attended St. Mark’s. The vineyard is Scaggs Vineyards. Dowd says the only other restaurant serving this Rosé is Chez Panisse.
These Rosés are not the sweet stuff your mother used to swill, they are dry and when served with a slight chill they are refreshing and food-friendly. Live a little. The next time you lazily utter Chardonnay, change your mind and say Rosé.
Jump for everything you ever wanted to know about Rosé and the beautiful list created by Rise No. 1. Continue reading "Trending: Rosé Wine is the New Pinot Noir. Rise No.1 Offers Proof With New Rosé Wine List"
In continuing with suggestions for Old World wines, or selections from throughout Europe like Italy, France, Spain, Germany, Greece and Portugal, here are several red wine options to consider. A few selections were sent for editorial consideration.
There has been a lot of buzz around dry, non-fortified wine from Portugal these days making the land known best for creating lush and lovely Port and Tawny the favorite for red drinkers seeking full bodied, interesting wines, many made from the key grapes used for making Port. Over dinner the other evening at The Grape I enjoyed a bottle of 2007 Post Scriptum de Chryseia from the Douro region of Portugal. Made from 40% Tinta Roriz, 35% Touriga Franca, and 20% Tinta Barroca, three of the six main grapes used for making port the wine is black fruit driven with pronounced flavors of cherry, blackberry and plum. Balanced, dry and supple with notes of vanilla and cedar with an earthy finish. Continue reading "What To Drink Now: Old World Red Wine"
Consider this situation: Yesterday afternoon at 3:51PM, Jasper Russo, Director of Wine Marketing at Sigel’s, sent out an email. Subject line: Introducing TX Blended Whiskey from F&R Distillery in Fort Worth, TX. Opening line: “Leonard Firestone and Troy Robertson have joined their passion and vision to produce distinct premium Texas whiskey from the only artisanal bourbon distillery in North Texas.”
I received another email from Russo at 4:20PM. Subject line: Bourbon controversy.Content: As soon as my email about Firestone & Robertson TX Whiskey hit, I was inundated with complaints from customers crying foul and telling me that Bourbon was not Bourbon unless it was made in Bourbon County, Kentucky. While my Spirits Buyer (Andy Hubbard) assured me that this was not the case, I went to Wikipedia for backup. (Really, Jasper? Don’t you have Jim Beam’s cell number?) Bonus content: Bourbon trivia from Andy- Jack Daniels cannot be labeled as Bourbon, not because it is made in Tennessee, but rather because it is filtered through charcoal.
I’ve heard bourbon referred to as whiskey and whiskey called bourbon. Correct me if I’m wrong: bourbon is classified as a whiskey but not all whiskey is bourbon. My heavens, drinking brown is so complicated. Go white!
Jump for the info on the small-batch whiskey from the only artisanal bourbon distillery in Texas.9 Comments »
Folks, you wanted authentic regional Mexican food, but you aren’t eating it. So far you’ve dismissed Alma and Café San Miguel. Several other restaurants billed as regional Mexican are suffering and are reworking their menus to add more “familiar” items to attract the borderline adventurous eater. Chef Gabriel Leon lost his dream when he was forced to close Masayrk Modern Mexican Kitchen. When he was offered a chance to start again at Mi Dia, he smartly decided to divide the menu into Tex-Mex, Sante-Fe style, and regional Mexican. MesoMaya bills itself as regional Mexican but almost every table is eating enchiladas. Did the market overfill a bogus demand?
I bring this up because last night I ran across a post on Facebook written by Jaret Reyes. She is the daughter of Olga and Raul Reyes who own and operate Mesa in Oak Cliff. She wrote: “Business is horrible. Mesa will be closing pretty soon if our sells don’t go up ” I contacted Jaret and she says:
“Yes, our sales went from being great to not even making enough to pay for bills and it is very depressing. We gave everything that we had to make it work and it’s not. My dad is working on the patio to see if that would bring it up, but its hard to come to work and not have anything. It sucks. We will do whatever it takes to save it.”
This is a gem of a restaurant. They serve some of the best food I’ve eaten in a long time. If you haven’t tried it, skip the urge to eat nachos one time and give their cochinita pibil a try. If you love Mesa, love it more.
Dishers, where did you dine and what did you eat this week? Here is what you reported last week.8 Comments »