With the upcoming menacing weather, the food trucks schedules continue to remain light. Many of the food trucks have cut back on their schedules by 50% or more. Some are taking their vacations during this slow period.
In the meantime, here is your schedule for the week. As always check Facebook and Twitter feeds for their schedule before venturing out. Jump. Continue reading "January 28 Food Trucks News and Schedule for Dallas and Fort Worth"
Longtime Fort Worth and Dallas restaurateur, Shannon Wynne, loves flying-related names. He’s the giant behind Moth, Flying Saucer, the future Lark (on the Park), and now his latest idea: Bird Café in Sundance Square. (His son, on the other hand, sticks to land animal names, like Rodeo Goat.)
Bird Cafe will have – count ‘em – 6,400 square feet of indoor space and 2,300 square feet of patio space, split between two levels. Goodness gracious. It’s going to be a monster.
In the press release, Wynne states: “The chef driven menu will focus on small plates at dinner which we do very nicely and are extremely popular at the Moth. Currently we are positioning Chef David McMillan to oversee our program at Bird Café. While pretty upscale, we will be very approachable at lunch and dinner.”
So that’s what Mr. McMillan has been sneakily up to these days. It looks like Mr. Wynne has been keeping him pretty employed with the Moth – and now Bird Cafe – ever since his main gig at the Screen Door in One Arts Plaza closed.
Former D Magazine editor Mary Brown Malouf and I ate our way across town looking for the best one-location-only Tex-Mex joints. We conquered 17 joints in 7 days. Here are our top ten. Yes, we know Tejano was sold after we went to press and no we don’t feel bad leaving Mia’s off the list. Everybody got one shot and the day we ate at Mia’s was not their best. Update: Make that nine, we deleted Tejano.
Let’s begin with two words: processed cheese.
In this age of artisanal, responsibly raised protein, people shudder when they read those words. But you can’t have Tex-Mex—still the most meaningful cuisine to emerge from this state—without it.
We’re all about understanding other cultures and learning to appreciate Mexico’s authentic regional cuisines. Love that stuff wrapped in the banana leaves. Love the million and one moles. But those are, well, Mexican cuisines. Tex-Mex is ours. Its gold standard is the cheese enchilada, and a cheese enchilada requires greasy, yellow cheese. So does a soft cheese taco. So does a platter of nachos. And, of course, chile con queso is nothing but. We’re talking American. We’re talking Velveeta.
Newcomers eager to try Dallas’ most famous cuisine tend to be, if not dismayed, then certainly unsettled the first time a server shoves a platter—“Hot plate!”—of earth-tone glop in front of them. Maybe you had to grow up with it. For sure you have to live with it awhile to love it. But for most of us, Tex-Mex is the taste we crave when we are away and the one that defines “home.” Most of us have a steady relationship with our favorite Tex-Mex place, our go-to joint that makes it just the way we like it. No matter that there’s only one way to make a real cheese enchilada (soften a tortilla in hot, flavored fat, roll it around chopped onions and grated cheese, cover it with thinned chili con carne and more grated cheese). Each restaurant has its own signature flavor. You can argue the superiority of your favorite until you’re azule in the face, but it’s like trying to convince a Philadelphian that Pat’s is better than Geno’s. Or vice versa.17 Comments »
Noticed a new Torchy’s Taco sign going up in small strip mall (across from new Pho For Lovers) on Preston near Beltline.1 Comment »
The Stewpot is a pretty amazing organization in Dallas that helps homeless and at-risk people rebuild their lives. This year, the Stewpot Alliance is holding its fifth annual Soup’s On! luncheon tomorrow at the Omni Hotel, where dozens of fine chefs are serving bowls of warm soup. (I hear it’s going to rain tomorrow. Perfect soup weather, don’t you think?) There will also be an art sale 0f 50+ paintings for serious browsing. The press release also includes these other entertainment goodies: “handmade jewelry from the artists of the Stewpot Open Art Programs, keynote speaker Wes Moore, emcee and Dallas Morning News columnist Steve Blow and a performances by The Dallas Wind Symphony and Booker T. Washington for the Performing Visual Arts Varsity Choir.”
Chef Brian Luscher of The Grape is acting as Chef Chair this year, and he’s gathered a list of impressive Dallas chefs. Participating chefs include Randall Copeland, Restaurant Ava; Bruno Davaillon, The Rosewood Mansion on Turtle Creek; Omar Flores, Driftwood; Keith Hanks, The Capital Grille; Al Havens, Salum; Jason Maddy, Oak; Danyele McPherson, The Grape; Chad Kelley, Café Pacific; Janice Provost, Parigi; Anastasia Quiñones, Komali; Abraham Salum, Salum; Nathan Tate, Boulevardier and Jason Weaver, Omni Dallas.
There are plenty of tickets left, so you guys are in luck.
Reception and art sale begins at 11a.m., while the luncheon starts at 12 p.m. Individual tickets begin at $150. For more information and to purchase tickets, call 214-746-2785 ext. 234 or go to www.SoupsOnDallas.org.