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Making Dallas Even Better

  • TheGuy

    Finally made it to Mr. Mesero on McKinney. Started with a small order of the guac, which was stellar but very filling. Some have griped about the chips being too thick, but I can see the necessity for it, given how intense the guac is. Besides, the accompanying salsa’s (4 in all) seem to blend well with them. The house salsa was especially good.

    Ordered a basic plate of one sour cream enchilada and one cheese enchilada. The sour cream was pretty good, but the cheese enchilada. Wow! It’s as if you’ve only heard the Bee Gee’s version of “Sgt. Pepper” all your life, and then one day someone plays you the Beatles take on it. Left all the other cheese enchiladas I’ve had behind in the dust.

    Got the cinco leches cake to go. I know it sounds like overkill; sort of like an amplifier that goes to 11. But sometimes you just need that extra leche to push you over the top. In any case, very moist, very tasty.

  • brandonmohon

    Meshack’s, Slow Bone, Tanoshii, Jörg’s Austrian Grill & Biergarten, Pakpao, BBBop Seoul Kitchen… All for the 1st time w/ the exception of Slow Bone/Meshack’s. All very delicious.

  • brandonmohon

    Meshack’s, Slow Bone, Tanoshii, Jörg’s Austrian Grill & Biergarten, Pakpao, BBBop Seoul Kitchen… All for the 1st time w/ the exception of Slow Bone/Meshack’s. Not a bad start to 2014.

  • I am Spartacus

    Best meal of 2014 so far was Burma Superstar in San Francisco. (Are there any good Burmese restaurants in Dallas?) Started with Samusas, Rainbow Salad, and Salt and Pepper Calamari; then Mint Chicken, Pumpkin Pork Stew, and Sesame Beef. A pretty outstanding meal.

  • Trace

    I found myself on Walnut Hill, east of Central around lunch time. The area has always done something a-kilter to restaurants. Don’t get me wrong, some good quality, but with a look and feel that a bit off. Think Gershwins.

    I pulled up in front of Crossroads and decided that i wasn’t in the mood for the overhead (noise level, oddly re-calibrated definitions of cooking terms that keep you on your guard) and noticed Firepit, which I first heard about on this blog.

    The concept is pure — a half dozen different types of meat offerings all grilled. Most of the entrees were under $20, probably good values. “The formula,” a big lunch for $14 (w tax) is a flank steak (I think) and served with fries, bread and butter and an all you can eat salad. The steak was good, the bread was very good, and the fries were excellent. The salad was huge (and refillable). It was of very good quality, though I wished I liked it. Just a matter of taste. I ate the steak while reading Teresa Gubbins’ excellent review of local tofu and tried not to feel guilty.

    There weren’t a lot of people there, more staff than customers. Service was a bit stilted. Pay first, take table, wait to get food until the other occupied table’s food was ready so the waiter would only have to make one trip. No complaints, really, just an experience like being in a different culture: you have to work a little harder to make it work.

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