Articles for October 16th, 2012

Truluck’s in Addison is Closed. McKinney Avenue Location to be Rebuilt

posted by Nancy Nichols | October 16th, 2012 1:55pm | filed under As the Restaurant Turns, Closings, I Hate it When That Happens, Openings/Closings, restaurant business news, Restaurant News | 9 Comments »

The good news is stone crab season opens today and the shipment for the area locations of Truluck’s are at the airport at this moment. The bad news is they won’t be served in Addison anymore. Last night was the last night for the venerable seafood spot.

Managing Partner Bo Dorton just confirmed Addison is gone. “I opened this spot over 16 years ago,” he said. “It’s a sad day for sure but we are going to absorb the staff at the new building we’re building on McKinney.

The new building will go in behind the current location across from the Hotel Crescent Court. Plans have already been submitted to the city and they expect the larger restaurant to be up and running next summer.

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Takeru Kobayashi Stuffs Down 60 Hot Dogs in Less Than Three Minutes at the State Fair

posted by Carol Shih | October 16th, 2012 11:38am | filed under Events, Hot dogs are the new hamburger | 4 Comments »

Face stuffage (left); face winnage (right) photos by Carol Shih

By the time Friday afternoon rolled around, I was prepared to watch a lot of sick hot dog action going on at the State Fair of Texas. Takeru Kobayashi, as you all know, is the world champion eater who recently signed on with Hoffmann Hot Dogs as the brand ambassador, and he’s been judging and eating his way through plenty of hot dog eating competitions.

“Eat at your own pace,” said Kobayashi. That was his advice to the eight people about to risk their stomachs for Hoffmann’s pleasure.

The competitors starting chomping on hot diggity dogs as soon as the alarm sounded. Kobi was acting as judge for this first part of the show. A young man named Jake was in the lead for some time until he started blowing chunks into the waste basket behind him. Bam. Immediate disqualification for the Sooner baby, but that’s okay. After five minutes of tough eating times, Barlas Yuce, a Turkish man with a belly that could probably fit Kobi inside, claimed the $1000 prize. He’d eaten 20 whole hot dogs. 2-0.

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What To Drink Now: Global Wine

posted by Hayley Hamilton | October 16th, 2012 10:17am | filed under Wine & Spirits |

I often get into a routine of only drinking the excellent wines we make right here in the U.S….it is hard to beat a great Oregon Pinot Noir or excellent California Cab.  I then step back and realize we have a whole world of incredible wine ready to be enjoyed, filled often with great bang for your buck wines.  Here are a few suggestions from the global wine front.  A few selections were sent for editorial consideration.

I enjoyed a bottle of 2004 Valdubon Crianza over a hearty dinner of risotto with wine roasted wild mushrooms the other evening. 100% Tinto del País, also known as Tempranillo in the Ribera del Duero region of Spain, this inky redish black wine was filled with layers of ripe cherry, plum and licorice with subtle hints of vanilla, balsamic and leather.  I had opened and decanted the bottle a few hours before drinking, and it was a bottle with some age on it already, but the tannins were still relavant without overwhelming. Lush and lovely, and delicious with the meaty, wine enriched mushrooms.

The wines of Portugal continue to be a hot trend amongst wine lovers as the grapes traditionally used to make their infamous ports are making their way into bottles as delicious, dry red wines made from vines which are usually several decades old.  One in particular, Domini, comes from Douro Valley vineyards planted with Touriga Nacional, Touriga Franca and Tinta Roriz.  A part of the Jose Maria da Fonseca family of wines, this hearty red is filled with flavors of violet, lavendar and cherry with layers of sweet spice and a touch of smoke.  A delicious wine paired with hearty stews and cured meat.

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Klyde Warren Park Announces Two New Restaurants, Savor and Relish, and Executive Chef John Coleman

posted by Nancy Nichols | October 16th, 2012 8:59am | filed under 'Burbalicious, beer, Breakfast, Breaking News, Dallas Must-Do List, Dog Friendly, Food Trucks, Openings/Closings, restaurant business news, Restaurant News | 25 Comments »

Just in time for cool October nights, Klyde Warren Park in Dallas.

In July, when we announced restaurateur Shannon Wynne’s plans to open Lark on the Park, we also uncovered the name of the investor behind the “official” restaurant to operate at the park which will officially open October 27 with a Polyphonic Spree concert. John Muse, partner and chairman of HM Capital Partners and a member of the Woodall Rogers Park Foundation, is partnering with chef John Coleman, formerly the executive chef and director of food and beverage at The Ritz-Carlton Hotel in Dallas, to create and operate Savor.

Savor won’t be open for at least six months, but in late October or early November, Coleman will debut Relish, a food truck dedicated to solving the “common burger problem” by creating burger combinations with the ingredients mixed into the patty and grilled. Relish will eventually evolve into the park’s permanent, casual-food kiosk which is scheduled to open in mid-2013.

Muse and Coleman decided Savor would be a gastropub with “emphasis on fresh food and a shared experience.” The restaurant’s revenue will help support the operation of the Park. The exterior of  6,000-square foot restaurant pavilion and the performance pavillion, constructed through private donations, was designed by architect Thomas Phifer. Bill Johnson of The Johnson Studios in Atlanta is designing the restaurant’s interior which will include floor-to-ceiling glass walls, skylights to capture the changing light, and a sculpted ceiling designed to give the appearance of “sitting lightly” on the walls. Savor will have 320 seats, some of which will be in the covered patio.

This morning I spoke with John Coleman, an avid hiker and rock climber, to get some details on the food vibe of the project.

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