Just off the phone with Nick Badovinus who tells me he is unlocking the doors in about an hour and a half for a private showing of his newest creation, Tried and True. “It’s a cool little bar with a heavy American spirit menu,” Badovinus says. Huh? I’ll translate.
Bourbon and whiskey are the stars at the bar. No fancy craft cocktails; not a mixologist on site. “It’s a heavy American whiskey focus and I’m doing lots of charcuterie with aged hams imported from Meacham Country (Sturgis, KY) and Benton’s Smoky Mountain (Tennessee),” Badovinus says. “Call it an all-American ham program.”
The bar will offer four beers: Peticolas, Deep Ellum, Lakewood Brewing Co., and Boulevard are on the opening rotation.
The menu will feature burgers, sandwiches, bar steaks, a taco program, and little apps such as brisket nachos and fried zucchini. In a few weeks he’ll add a red-eye menu which will basically be breakfast for dinner served until closing. The dude in the kitchen is Johnny “Lady Killer’ Miller who has been with Badovinus for a few years and was instrumental in getting the Neighborhood Services open at Preston Royal.
The interior is “dark and lived in” like a juke joint with a pool table. Two café racer motorcycles hang on the walls. “They are an addiction I have to shake,” Badovinus says. “I’ve got my sons first two years of college on the walls here.”
Doors open officially at 6PM tomorrow (Friday, September 14). Located in the space formerly known as Neighborhood Services Tavern. 2405 Henderson Ave. 214-827-2405.4 Comments »
Green House, one of the first Dallas-based food trucks, will soon open a space surrounded by bricks and mortar. Green House Market will debut in NorthPark above Breadwinners near the AMC Theaters. Owner Michael Siegel says chef Ben Hutchison will develop an expanded Green House menu and add a fresh juice bar, a selection craft beers and boutique wines, and coffee from Blue Bottle Coffee. The interior is in the design phase now, so it will still be a few months before they are open.
The Green House truck will continue to run before, during, and after Green House Market opens.6 Comments »
Ed Bailey and company purchased the Uptown Bar & Grill about six months ago. According to Ken “Kesey” Kuczwaj, Vice President Brand Development of ECB Enterprises, Uptown Bar and Grill will close around November 1 and will reopen as a yet-unnamed “man-versus-food type sandwich shop.” The restaurant will have “cool cocktails” and “the greatest New York Sicilian pizza-by-the-slice you ever tasted.” More on that later.
Kuczwaj’s job is to lead Ed Bailey out of the cuckoo’s nest of grandiose steakhouses and into more manageable restaurant concepts. Like Patrizio. Today I caught up with Ken as he toured the site of the soon-to-open Patrizio Osteria in Southlake.
September is in full swing (although you’d never know from these sweltering temperatures!) and one can only hope fall is just around the corner. If boots, football season, and pumpkin-spiced everything don’t have you hopping out of bed in the morning, I don’t know what will. Lucky for you, the dawn of a new season brings an entire new selection of fresh produce and seasonal grub to look forward to. As usual, farmers markets in the area are jam-packed with food that is sure to be the perfect addition to your kitchen, whether you’re making dinner for your kids or hosting your fantasy football league around the TV. Come out this Saturday and Sunday to show local vendors some love and fill your shopping bags with the best North Texas has to offer.
Celebration Farmers Market: Although there is a chance of rain in the forecast, the market will still be under the tent rain or shine. Sadly, Holleman Farms and The Joy Farm Country Store will not be in attendance, but there’s a new vendor, BeeGirl.biz, to get excited about. Come by for honey clover and dark amber. Be sure to pack your small bills and shopping bags and come visit your favorite vendors.
Vendors this weekend include Josh Heddin Farms with Canton produce. Availability includes fresh Canton peaches and tomatoes, fresh-hulled purple-hulled peas and pinto beans, squash, melons, berries, peppers and onions. City’s Salsa will also be selling their award-winning local salsa. All your vegetables can be found at Reeves Farm, including red beets, corn on the cob, peppers, and tomatoes. For something sweet, head on over to Stephanie’s Premium Bakery for gluten free cookies, iced sugar cookies, macaroons, and sugar free cookies. For the sweet extras, check out In A Pickle’s seasonal jams and jellies, bread, butter, and sweet and spicy dills.3 Comments »
D Magazine is working with the Friends of the Dallas Public Library (Hi, Kate!) to raise money to buy books for DISD ninth and tenth graders through The Big Read Dallas program. Our goal is to harness the generosity of D friends and families to purchase 18,500 books for a reading program that will be conducted in 2013. Simon & Schuster is giving us a huge discount on Fahrenheit 451, but we have to place our order this fall. Please (please, please) consider a donation. If you give $25 or more, the Communities Foundation of Texas will match a portion of that today only from 7 a.m. to midnight. If you have friends, co-workers, entire companies, or social friends who might want to give books to our DISD kids, send this around. Every $5 buys a book. Five bucks, folks. Let’s do this! Click here. IMPORTANT: in the notes section, write “The Big Read Dallas.”
Two former Craft Dallas chefs have moved to McKinney. Tim Bevins puts on a new pair of bigboy pants: He has taken over as executive chef for Rick’s Chophouse, Sauce on the Square, and Grotto, all of which are located on the historic square in McKinney.
“Tim’s rich culinary experiences will allow us to maintain the food culture we’ve grown in McKinney and explore additional opportunities as well,” Rick Wells, co-owner of the restaurants said.
Bevin’s tagged his Andrea Rowland, his co-worker at Craft Dallas to head the kitchen at Sauce on the Square.
I like fried pies. They remind me of, well, eating fried pies and enjoying it.
Like Snakes on a Plane, “fried pie” kind of says what it needs to say — even without the very loud help of Samuel L. Jackson — which is perfect because I don’t have much else to say about them, other than aah-(indecipherable)-hom-nom-nom, which is the self-congratulatory sound of bulldozing one into my face. Sadly, it loses something in print.
Plums are at the tail end of their harvest, hence the plums. Also, the weekend forecast is calling for highs around 80, basically winter, perfect pie frying weather. Now, I realize I’ve done a lot of frying here lately (exhibits A and B), and I won’t apologize for that. I will, however, offer an excuse — Nancy tortures me if I miss a deadline* — and a promise that I won’t do anything fried for awhile. Sigh. I guess.
This is a sponsored post.
Redwoods, crisp breezes, ocean views, and of course, fantastic food and wine. Who wouldn’t want to get away to California’s Central Coast? Well, it’s not quite Big Sur, but on Tuesday, October 9, four lucky winners (and a guest) can experience the Central Coast right here in Dallas, sponsored by D, Crú, Union Bear, The Fish, Malai, and Robert Mondavi Private Selection.
Just click here to be in the running for the exclusive Robert Mondavi Central Coast Wine Crawl. It’s an exclusive guest list, and believe me, you want to be on it. This experience will include samplings from some of the West Village’s tastiest venues. You’ll also get to sip matching wines from Robert Mondavi Private Selection. Drop-dead delicious.
We’ll pick one winner per week and send you an email with instructions if you’re one of the lucky ones.
Oh, and swag bags for all!
If you are in the mood to try some great wine the opportunities are endless the next few weeks in and around Dallas. Here are some great upcoming opportunities to taste.
Tonight Maguire’s Restaurant hosts Eric Titus, of Napa Valley’s incredible Titus Vineyards for a 5-course tasting dinner . I am a huge fan of the wine, founded by Eric’s parents in 1967 who ultimately left the winery to Eric and his brother, winemaker Phillip, who have won great acclaim for their expressive Cabernet Sauvignon, and maintained the philosophy that great wine starts in the vineyard and great working relationships require friendship, compromise, and in this case, brotherly love. Reservations required – 972-818-0068. Continue reading "Upcoming Opportunities To Taste"