On September 19th, a collective “oh, nooooooo” went up from the many food truck owner/operators who have parked in the Dallas Arts District. On that date, it was announced that their leader, their protector, their mentor, Veletta Forsythe Lill, the Executive Director of the Arts District would leave after her post. Lill spent the last four years overseeing significant changes in the Arts District. She also spent eight years on Dallas City Council. Since the food trucks first started showing up in the Arts District in mid-2011, Ms. Lill has carefully vetted each one to ensure that visitors were receiving the highest quality fare. I’ve seen her work tirelessly, even during vacations, to ensure agreements among the food trucks, permits departments, and Dallas City Hall.
I thought Executive Director to revitalize the Dallas Farmer’s Market would be a great new challenge for Ms. Lill. Jump for Love Letters from a few of the food truck owners, where Randy Wolken pleads for Mayor Lill. Continue reading "Love Letters from Dallas Food Trucks to the Arts District’s Veletta Lill"2 Comments »
2012 marks the 40th anniversary for one of Dallas’ best and consistently voted “most romantic” neighborhood bistros, The Grape. Throughout the past 40 years and through an ownership change, this little gem has stayed true to their opening idea of being a restaurant that celebrates classic bistro style cuisine with impeccable quality, while staying affordable, most recently coming from Chef/Owner Brian C. Luscher and his talented Sommelier/GM wife, Courtney Luscher.
I am a fan and visit The Grape often, as it is in my neighborhood and I am always guaranteed a fantastic meal and a great bottle of wine, usually involving their mushroom soup, a staple item that has been on the menu since the beginning, a gorgeous cheese and house-made charcuterie board, and whatever nightly special Chef Brian, or his talented sous-chef and Bravo Top Chef Season 10 star, Danyele McPherson, create in their Greenville Ave. kitchen. Here is what we had to say about The Grape in our October 1974 restaurant listings.
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The Grape. A unique and always crowded restaurant boasting 25 varieties of cheese and a menu of light entrees that changes daily. The tournedos bearnaise are a favorite. For a touch of pure excellence, try any of the homemade soups (fresh mushroom is the specialty). During busy hours, which is most of the time, service can be painfully slow. Unusual wine list. No mixed drinks. (2808 Greenville Ave./ 823-0133/ Lunch: Mon.-Fri. 11:30-2:30, Dinner: Tues.-Sun. 6-10:30, open later on Fri. & Sat. for wine and cheese only/ No reservations/ No credit cards/ $$)
Holy crow, where will all the parking spaces go! Rob Shearer updates the situation going on with the Oak Cliff Mercantile space leased by Sarah Lombardi earlier this summer. Shearer reports Lombardi (yes of that Lombardi Family Concepts) is also taking over the space next door and adding Dog House, an “eatery, taproom & commons.”
If you’d like to get a first look (and taste) of Stephan Pyles’ new restaurant, Stampede 66, you can click on this link and get tickets to the 30th anniversary bash for the North Texas Food Bank. NTFB founders Ambassador Kathryn Hall and Liz Minyard, along with Chef Stephan Pyles will be there with dinner, dessert, and Hall and Walt Wines. Seating is limited. The cost per person is $300. This event will underwrite the distribution of 100,000 meals to hungry North Texans. 1717 McKinney Avenue.
Our downtown dwelling employee reports she can no longer get her favorite chicken fried rice from Pho Colonial on the weeks. When she stopped in last night to pick up an order, the manager told her they are now closed on the weekends.
Or in her case, “take-away.” She types with a heavy British accent:
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Nancy, I need your help. I moved here from London in the spring where my husband and I have been living for two years. He has been transferred here which is good for him because his family is close by. Horrors!!! He wants us to host Thanksgiving at our home. I’ve not a clue. I’d like to order take-away and pretend I did it all. Who should I call?
National Taco Day is on Thursday, October 4. Even though the following joints are definitely not Taco Trail-approved, José will have to forgive me. Free food is free food, and here’s where you can get some:
Taco Cabana is giving away FREE chicken fajitas to guests today between the hours of 5 and 8 p.m. You’ll also receive a “Two Can Dine for $9.99″ coupon to be used at a later visit. To see which locations are participating, go here.
Taco Bueno is giving a way free crispy beef tacos all day long on October 4. In order to claim your taco coupon, visit Taco Bueno’s Facebook page on October 3 or sign up for the Taco Bueno email club to receive the offer.1 Comment »
Frito-Lay celebrated its 80th anniversary in a big way on Monday, October 1 at 9:45 a.m. How big, you ask? Big enough to try and set the record for the world’s largest Frito chili pie at the State Fair of Texas. The current Guinness World Record weighs in at a whopping 1,100 pounds, making this challenge a heavy feat, to say the least.
While many of us might imagine cooking the Frito pie in an over-sized container, the chefs at Frito Lay had a much more organized system. They used a curved, heated tray that cooked at a scorching 187 degrees. Hundreds of bags full of cheese, Frito chips, and chili were then filled to the brim of the tray and layered to perfection.
State Fair attendees gathered closer and closer as the smell of Frito pie wafted around Big Tex Circle. Before long, the crowd became enormous and frenzied with excitement.
Jump if you like Fritos1 Comment »
All hail Caesar—salad! The American Institute of Wine and Food (AIWF) held its 21st annual Caesar Salad Competition on Sunday at the Westin Galleria Hotel. This year 10 chefs faced off to see who would be crowned king and sadly, there could only be one victor.
I started off with Capital Grille’s Chef Keith Hanks’ Caesar salad with a side of perfectly cooked, succulent prime beef. The salad was light and a bit tangy. The flavor of the salad was greatly enhanced by fresh cracked pepper and the grilled prime beef seasoned with a porcini mushroom ash and topped with 12-year aged balsamic vinegar.
Jump for more photos from the event.