Before Central Market was built on the corner of Lovers and Greenville ten years ago, that spot was occupied by LouAnn’s nightclub, the “hub of the Dallas dining scene.” Performers like Lawrence Welk and Jimmy Reed use to bang up the stage with their music. Plenty of you, I’m sure, have stories to tell about this corner – stories that you may or may not remember, depending on how many Regal Beagles you had back in the day. So, to honor the 10th anniversary of Central Market, we’re asking you to tell your story in the comments down below.
Jump for the rest of the 10th anniversary celebration.
Yesterday afternoon in the cooking studio at Central Market, four of Dallas’ favorite chefs came together to cook and compete for a great cause, each of their supported charities. The event was the second stop on a three city tour created by Allegrini wine asking top chefs to create the ideal pairing for their Palazzo Della Torre wine.
Chefs Tre Wilcox (Village Marquee – Texas Grill & Bar,) David Uygur (Lucia Restaurant,) Keith Hanks (Capital Grille Dallas,) and Francesco Farris (Zio Cecio Cucina Italiana,) tested their imagination and ingenuity making dishes to enhance the dry, earthy, slightly raisined Valpolicella wine. Continue reading "Allegrini Cook-Off For a Cause"
Four months ago, Kyla Phomsavanh was part of a scary squabble that led to his departure from Thairrific, a restaurant originally opened by his own parents. Now the past is said and done, and Phomsavanh has clearly moved on by opening his new restaurant, Sakhuu, which is a tribute to his business partner/girlfriend Angel Young’s father. The name derives from “sakuu,” the Thai word for white tapioca pearl, and the extra “h” in the name comes from Young’s father. Mr. Khu “had to escape the killing field, go to Vietnam, and change his name to Tran,” says Phomsavanh.
Located at 4801 Bryan Street, Sakhuu offers dishes very similar to Thairrific’s when Phomosavanh was still controlling the kitchen there Expect the same popular stuffed wings, pad thai, and tom kha soup, but starting next week, Phomosavanh will be adding new items (“Sakhuu pearls” with tapioca skin wrapped around ground chicken, soup dumplings with curry flavors) to the menu. On Saturdays only, you can walk into Sakhuu and order a bowl of Thai noodle boat soup, which is a beef-based soup with meatballs and your choice of noodles.
Oh, and before I forget: This restaurant is BYOB-friendly.
Business is soon-to-be-boomin’ at the corner of McKinney and Lemmon now that Max’s Wine Dive, which recently announced Patrick Russell as head of the culinary team, will be open for lunch, brunch, happy hour, and dinner. Even though the “Classics” part of the menu will rarely change (Southern fried chicken, Texas “Haute” dog, and the fried egg sandwich), there’s a section that features Russell’s torchon foie gras sliders, pork and beans and scallops, and veal sweetbreads pot pie.
Check out these photos for a glimpse of Max’s, all you dive-y people.
Dos Equis, the beer brand that did all those ads with “The Most Interesting Man in the World,” just launched its Mobile Academy – a fleet of seven food trucks in seven different cities. This means that Dallas, one of the lucky cities to experience this educational experience of the taste buds, gets a Dos Equis mobile truck of its own from September 12-22. The Nammi people helped Dos Equis create a menu featuring a choice of soy silkworms, jellyfish or crispy spiced quail on banh mi baguette rolls.1 Comment »