Last Thursday night’s Treasure Street at Scottish Rite Hospital for Children had oldies tunes coming from the live band, great silent auction items, and some of Dallas’ best-dressed philanthropists. This event, which annually celebrates children who have benefited from TSRHC donor generosity, featured a number of different food stations to tantalize guests. Tall, roofed structures guided the hungry like beacons of deliciousness. You couldn’t go wrong.
Dean Fearing served as the Chef Chair and led a team of incredibly talented chefs, each bringing their own works of wonder to the table. Robert del Grande presented a barbecue red fish steamed in banana leaves with chipotle sauce, while Fearing’s offered a chicken fried quail with Sonny Bryan’s sauce.
I get really excited whenever a new place is opening downtown. I know it’s not easy. I know it’s a risk. But I love those of you who are brave enough to do it. News recently broke about the InterUrban building planning a replacement for the failed grocery store. And now comes news that Shawn Todd, the developer of historic 400 N. Ervay, is going to bring in Hospitality Sweet.
Hospitality Sweet was started by Meghan Adams, who recently opened a spot in Timothy Oulton’s Dallas location. She serves made-to-order sandwiches, homemade bread, salads, baked goods, and as Todd says, she’ll “also have the best latte in town.”
Todd, who created gorgeous apartments out of the old courthouse/post office, has big plans for Hospitality Sweet. He’s hired Kelly Mitchell (of Bistro 31, Boulevardier, and Nonna) to do the architecture. He plans to create a grand hall for people to sit and enjoy their food. The space will have glass, granite, and hardwood floors. “Julie is designing a very sophisticated space that complements the building well and evokes a strong metropolitan feel,” Todd says.
Adams let us sample her food recently while we took over 400 N. Ervay for a day. I tasted the parfait and loved it. Later that day, I devoured the jar of carrot cake. While I was digging into breakfast, I talked to Adams a little bit about downtown. I begged her to be open when downtown residents are home—after 3 p.m. on weekdays and on the weekends. I love the take-home concept, but really want it to be around when I’m home.
Todd plans to have the space up and operating no later than January. “I’m excited about downtown Dallas finally getting that great just-out-of-the-oven-almond-cinnamon aroma on the sidewalk while walking to work,” Todd says.
I’m pretty excited about that, as well.8 Comments »
It looks like Beck’s Prime, the burger joint on Forest and Preston that also offers filet mignon and Dom Perignon is opening a second location. Per the Comptroller, Beck’s Prime Greenville, LLC. just received a sales tax permit for 4616 Greenville.1 Comment »
The blogosphere is exploding with chefs switching kitchens. Now Mike “Thrilla In The” Hiller reports talented chef Andre Natera is leaving the Pyramid Restaurant to take a sabbatical with his family. That’s usually code for: “I’ve been approached by a lot of restaurants and I can take my time to pick and choose.” The good news is that there are so many new restaurants opening in Dallas chefs have bargaining power. I’ve heard about several others who are ready to bail some high-profile spots. Crazy good times.1 Comment »
Matt McCallister is off to a brilliant start. This morning comes word that he is wasting no time in elevating the profile of his newly opened restaurant FT-33. They’ve announced three Monday night dinners featuring a wine pairing by a Master Sommelier from Texas. The cost is $125 per person, excluding tax and gratuity for a five-course menu with wine pairings. The talent, times, and dates are below. Continue reading "FT33 To Host Master Sommelier Wine Dinner Series"1 Comment »
The State Fair of Texas may be over, but that doesn’t mean we’ve seen the last of it.
Even though he’s said that he’s “quite done with food challenges,” Adam Richman can’t seem to separate himself from food. The host of the cult classic, Man vs. Food on the Travel Channel, was at the State Fair on Saturday, where he teamed up with Bounty Paper Towels and Napkins to discover the tastiest messes in Texas.
Five dishes and six judges (including Richman) engaged a throng of fans in the greasiest and most deep fried of taste tests.
Bounty paper towels were also on deck to soak up the Texas-sized messes.
Yesterday, I attended WorldFest, Addison’s melting pot of music, dance, and food from well, the whole world. Now, in its fifth year, Worldest has proudly become the largest international festival in North Texas. Bulgaria, Turkey, Serbia, Poland, and Ghana were just a few of the cultures that attendees were able to taste and experience.
Holster’s BBQ of Hurst flexed its muscles with the tripleta, a three-meat monster sandwich that consists of turkey, pastrami, and roasted pork topped with veggies of your choice and Holster’s special sauce. Even though the tripleta does nothing to impress vegetarians, it’s swoon-worthy for carnivores and certainly lived up to its name as a triple threat.1 Comment »
Maté Hartai (The Libertine), Sam Wynne (Flying Saucer/Meddlesome Moth), and Jeff Fryman (formerly of Union Bear and currently working on a new project with Matt Tobin and the folks at Goodfriend) are leaving for LA today. They hope to return as a Master Cicerones, the third and final level of certification of beer service. All three have already achieved the first two levels: Cicerone Certified Beer Server and Certified Cicerone. Today there are about 30 Certified Cicerones in the state. Currently, there are only four Master Cicerones in the country. Four. In the country.
Like the Master Sommelier program designed to provide high quality wine knowledge and service, the Cicerone Certification Program was created to change the image of beer from a twisting off a the top of a longneck to a experiencing the essence of a carefully crafted and sophisticated glass of beer served by experts.
The exam, limited to 12 participants, takes place Tuesday and Wednesday and includes written, oral, and tasting components. Four industry experts conduct extensive interview sessions and candidates must pass a rigorous blind assessment of beer styles. In other words, these guys have to be walking beer encyclopedias.
Sam tells me the group has been studying together for months hunkering down and comparing similar styles as conducting blind tasting to determine the style and origin and brewing company. They also studied with Wim Bens of Lakewood Brewing and Michael Peticolas of Peticolas Brewing Company. Recently Peticolas won a gold medal at the Great American Beer Festival in Denver for his Royal Scandal, a classic English-style pale ale. He’s only been open for about six months. “We also did sensory training using an off-flavor kits provided by the Seibel Institute in Chicago,” Wynne said. “Basically we use eyedroppers to put chemicals in our beer that replicate the flavors and aromas caused by mistreatment, poor sanitation, and fermentation conditions that are less than ideal. We trained ourselves to recognize these in commercial beer and be able to identify the cause of flaw to ensure the people we serve only receive top quality product.”
I’m starting to think there are evil spirits in the walls at One Arts Plaza. The spaces that housed the Screen Door and the Commissary have had more turnovers than the Dallas Mavericks in their respective early seasons. The Greek – Pita, Meze, Wine, a restaurant that lost original chef Richard Silva before they opened, has lost another, Taylor Kearney. According to Steven “Big Tex” Doyle, Kearney, who left Boulevardier recently for a new job at The Greek, is now headed to Nick & Sam’s Steakhouse.
Also, Silva has moved across the plaza and is now cheffing at Alberto Lombardi’s Café des Artistes. The Greek owners, Costa and Mary Arabatzis, must be despondent (or difficult to work for). I wonder if Lucy Billingsley, the woman with the vision for One Arts Plaza, ever imagined herself as a restaurateur by default. It’s certainly a seller’s market for chefs right now. New restaurants create new opportunities. Let the whac-a-mole chefs games begin.
UPPITY DATE: Looks like Doyle jumped the gun on Silva. This from Café des Artistes: ” Richard Silva is not the chef for Café des Artistes. I’m not sure where Steven Doyle got that information, but Richard Silva was never coming on as part of the Café des Artistes team. You will be receiving updated chef information for Café des Artistes later today.”12 Comments »