We sent photography intern Melisa Oporto off with her camera and a mission to capture the atmosphere at the Blues, Bandits, and BBQ Festival in Oak Cliff last Saturday. Clyde Biggins was there, of course, waving roasted legs in the air and having a ball of a time. Kids played in the grass, blues bands sang under trees, and man’s best friends enjoyed the great outdoors. You could smell barbecue in the air. D‘s Creative Director Todd Johnson, who acted as one of the meat-eating judges, said he was blindfolded as he consumed forty pieces of chicken and pulled pork. Another table of judges had the honor of tasting brisket and ribs. When Todd sent me a list of all the winners (pasted down below), he said it made him burp just looking at the list. I don’t envy him, but you might after you take a look at Melisa’s photo essay.
Jump and drool. Go ahead, we won’t judge you.2 Comments »
Once upon a time, when life was good, there were three Love Shacks. Now there is only one. Bad news has hit the streets of Denton: the second remaining Love Shack said its final goodbye to gourmet burgers yesterday. Tim Love’s burger place posted on its Facebook wall:
Dear Love Shack fans,
As of today, October 29th 2012, the Love Shack Denton location is permanently closed. After 18 months of business, Chef Tim Love has decided to redesign and renovate the space which will open as a brand new concept in early 2013.
Please direct all questions to email@example.com
Thank you for your dedicated support and patronage, and we look forward to seeing you at Tim’s new concept!
While we quietly mourn the loss of Craft Dallas and Ghostbar, W Dallas Victory Hotel is offering a brand new aesthetic to their upscale décor. Patrons will now be able to look forward to the inviting and laid-back atmosphere of Cook Hall, a classic American gastropub vision from NYC-based company CCHG (Culinary Concepts Hospitality Group). Cook Hall’s replacing the often unaffordable Craft Dallas menu with moderate pricing, sharable plates, and a Cocktail Kit. It will open for dinner on Tuesday, October 30.
Jump for a visual preview of Cook Hall.
I don’t imagine anyone ever accusing Avila’s Restaurant of being too complicated. That being said, its simplicity embodies the heart that makes this restaurant sing. All of my chakras tingle every time I come here. Tucked away on the bustling Maple Avenue, Avila’s has been serving delicious, authentic Mexican fare for the last 25 years. It’s precious, comforting, and a relaxing experience away from the hustle of this brain crazy city life we stomp through during the work hours.
We don’t really care that her “good friend just received a big promotion,” but we will help her with her with her question:
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$he asked me to recommend a nice place for her, her husband, and me to have a special dinner. They are both vegetarians, and I am a carnivore. Do you know of any nice restaurants that vegetarians rave about?
20 years ago, in my youthful days of wine drinking, the thought of drinking a Riesling sounded about as good as the thought of eating halibut cheeks or octopus, interesting because the off-dry method of making Riesling was quite popular at the time, something many young palates gravitated to. I always wanted something with more character and versatility …and very, very dry.
As we grow though, our palates change along with our personalities, and though I still gravitate to that dry wine, I have found that many Rieslings whether made in an off-dry or dry style deliver on character, personality, versatility and overall good taste. Here are a few Rieslings to consider that will be an interesting start to an evening, to pair with dinner or even enjoy over dessert. A few selections were sent for editorial consideration.
Germany is best known for their Riesling, with the area of Mosel-Sarr-Ruwer being best known for the prized Rieslings their much celebrated and planted variety creating highly mineralic, steely yet sublimely delicate wines from grapes grown in slate-rich soils. S.A. Prum has been making some of the best in the mid-Mosel for over 100 years. The S.A. Prum 2009 Wehlener Sonnenuhr Kabinett maintains a low alcohol level, around 9%, yet delivers a much bigger, rounder Riesling filled with layers of slate and steel with green apple, tangerine and lime notes and a touch of sweet baking spice like ginger or nutmeg on the finish. Continue reading "What To Drink Now: Riesling"