Pita, Meze, Wine opened its doors in One Arts Plaza this past fall and has received rave reviews ever since. The new concept from Mary and Costa Arabatzis, owners of Ziziki’s and Ziziki’s Taverna, features fresh, flavorful dishes, all with the same, delicious ingredients that have been so popular at Ziziki’s for almost 20 years.
New and exciting dishes will include the Greek Dip (a roasted leg of lamb, horseradish smear and lamb jus on a crispy baguette), the Crispy Pork Pita (marinated pork and Greek spices smothered with Greek slaw) and the Grilled Steak and Fried Egg Pita (thinlysliced grilled steak and balsamic onions topped with an over-easy egg).
The Greek is open Sunday – Thursday from 11am-10pm, Friday and Saturday, 11am-12 midnight. For reservations, please call (214) 999-1311.
Get the latest info on restaurants and make reservations with the Dallas Arts District ‘Dining in the District’ Mobile Website. http://www.dininginthedistrict.org
Katherine Clapner will open the second location of Dude, Sweet Chocolate tomorrow at 8304 Preston Center Plaza Dr. Lots of free samples. Hours: 10AM to 10PM)1 Comment »
Every year on SideDish, we like to devote our energy to supporting small local food businesses here in DFW. For the twelve days, we’ll be highlighting jams, jellies, pies, classes, wines, coffees, teas, and basically any food product made locally on Dallas (or close to it) soil. Today is Drinkables Day. If you’ve got a product that you want included, send me an email with your information and a picture. This list will often be updated, so don’t fret about deadlines. We’re here to serve you guys.
Coffeemaker Kevin Sprague makes top notch roasts in East Dallas. His Noble Coyote Coffee (David Hopkins expounds upon Sprague’s process in this Edible DFW piece, pgs. 24-25) is well balanced and fresh, and all the flavors are made from fair trade beans grown from using sustainable methods. Sprague also says he’s going to do something special for all you guys, because it is, you know, almost Christmas. He will:
I began my stroll through the Shops at Park Lane, and without my henchman, I initially felt some lightness in my loafers amidst all the concrete and retail fountain spouts. I approached the new boutique bowling arena, Bowl & Barrel, with a giddy, girlish glee. My fingers were ravenous with nostalgic muscle memories of 12 pound glistening balls launched gracefully down greased lanes. My toes tapped along the sidewalk, and spritely into the alley I leaped.
Bowl and Barrel has an intensely hip and lively interior. The restaurant area is adorned with large wooden tables straight from Renaissance-era Scotland, enchanting earth toned walls, and shelves laden with all sorts of pastoral accoutrements above the open kitchen: barrels, jugs, bottles, books, boxes, and copper. The bowling area rises out from the restaurant and bar, and possesses an equally well-crafted space to unhinge your bowling demons. The vintage-style leather bench seats sit across from each other at each lane, and the rustic brick and extended soft tones greet you with casual esteem. It’s a cozy den reminiscent of something Christopher Nolan’s Bruce Wayne might construct and allow only the hippest of friends to enjoy. The tables are shared between two lanes and might run a little tight on space if everyone is ordering, but there is plenty of room away from the lanes to drink while you wait in this fantastically boisterous bowling den. And as my fingers probed the glistening neon balls for the right fit, we ordered some drinks and settled in for what I hoped to be a record breaking pin smashing.
It’s really, really early in the morning, and all the cheftestants are standing inside Pike Place Market, “the soul of Seattle.” Padma, in ugly crotch-riding striped pants, is standing with guest judge Daisley Gordon, and she tells the chefs to divide into teams of two. They have to make breakfast for the market workers, and – get this – it has to be on a stick. Welcome to the State Fair, everyone. Well, whatdyaknow, Josh Valentine and John Tesar scooch close to each other, which makes them on the same TEAM. I smell a disaster.
The two Texas men end up doing just fine with their breakfast tacos on a stick, but the Knight (Bart) and Maui Asian (Sheldon) win immunity this time with their green forest breakfast sandwiches made on a panini grill. Good job, boys. Continue reading "Top Chef: Seattle, Episode 5 Recap"2 Comments »
Our resident food truckologist, George Lewis, was attempting to drive over 10 mph on Lovers Lane last night when he noticed the lights were out at Mango Thai. Their website and a sign on the door say they are looking for another location. George talked to a neighboring non-restaurant business and they told him Mango Thai closed two days ago when they could not reach agreement with the landlord on a new lease.
Oh, this makes me wonder. Kathleen’s Sky Diner, a few doors down from Mango Thai, closed a little over two months ago . Several employees of Kathleen’s mentioned the huge rodent problem in the the buildings on the 4400 block of Lovers . So it seems likely that Mango Thai might have had a reason to move from Rat Row. Until they relocated, Mango Thai encouraged you to visit their mother ship, Chow Thai in Addison.
It’s officially December! That means it’s more important than ever to get to those markets. Why? Imagine this: you’ve already delighted guests with your carefully selected crooner tunes, decorated immaculately, and donned your favorite tacky sweater. Holiday treats on the table better live up to the standard you’ve so clearly built. Let’s get cookin’.
Celebration Farmers Market: Just one more week until the Christmas Market on December 15. This special edition will feature everything from gluten-free dessert bars to rejuvenating teas.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: Pick up tons of stocking stuffers and table extras this Saturday at the Christmas Market. Nosh on pizzas by the Cavalli Pizza truck and listen to tunes by The Horny Toad Rangers while you browse Wackym’s Kitchen holiday cookie tins, Good Spices seasoning packets, Apetito gift baskets, and flavored oatmeal from Grapevine Grains. Maybe you know someone who’d like lip balm by Round Rock Honey or Christmas coffee by Oak Cliff Coffee Roasters.
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
It’s been a good year for Dallas nightlife. A few bars closed, but many great new spots opened in their stead. Union Bear, The Foundry, and The Dram now top our list of favorite places to be, and scene-y hotspots like SISU and Concrete Cowboy are entertaining the masses every Friday and Saturday night. It wasn’t easy narrowing down our Best New Bars in Dallas 2012 list to only ten, but we did it. Check it out.
THE MASON BAR
Opened in: January
Why it makes the list: We patiently waited for something good to fill the old Angela’s Bistro 51 space and were pleasantly surprised with this neighborhood bar, produced by Brandt Wood and chef David Anthony Temple (Chef DAT). The spacious setup accommodates all kinds of patrons, so you can pop in for intimate cocktails for two or bring the gang and celebrate… whatever. A bar that stretches across the room accommodates heavy crowds, and the addition of a downstairs den called Hi/Lo is perfect for private parties.
I don’t know much about quinoa. I know that, inexplicably, it’s pronounced KEEN-wah. I have also heard whisperings that it comes from South America and it’s the reigning Healthiest Grain in the World. (Suck it, oats.) But that’s it. Whether or not quinoa existed prior to 2011 is really a gray area for me. In the meantime, however, it has carved out quite the culinary celebrity.*
I’m always skeptical of these buzzed-about fad foods, but it turns out quinoa is pretty, pretty good. It’s delicious, really. It has a strong flavor for a grain (seed, technically), nutty and earthy, with a texture akin to hominy grits getting it on with couscous. All good things.
My first stab at using quinoa was a cold chicken salad with some pomegranate – a couple of so-called super foods mixing it up, no big whoop. It was bright, fresh, and delicious. For whatever reason, it got me thinking it would be interesting to desecrate a holiday favorite – stuffing/dressing – by building it around quinoa. So I did, and it rules. It does not taste like you’re eating anything nutritious, which is usually a good thing, right?
Anyway, I couldn’t decide which recipe to go with, so here’s both. Enjoy.1 Comment »