We’re suckers for any press release that contains the following sentences:
It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.
Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.
If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.
you know you want more. jump for it… Continue reading "This Little Piggy Went Downtown"13 Comments »
D Magazine intern Jessica Melton attended a press preview of the food that will be featured at Taste of Greenville Avenue (TOGA) this weekend.
We’ve all been there before. The age-old looping conversation of “I don’t know, what do you want to eat?”
Every now and then we get a break from having to make these awkward decision and pick an event like Taste of Greenville Avenue to satisfy everyone in our group. TOGA is taking place this Saturday from 10AM to 8PM at 4925 Greenville Ave. TOGA is a lot like Taste of Addison and Taste of Dallas, only it localizes the event by focusing on the businesses on Greenville Avenue. About 30 Greenville eateries will pick their best dishes and offer smaller portions—that cost about $3-$6—giving everyone the chance to try as many restaurants in one outing as they want.
Jump for food porn.
You would think that frying up a tater tot would be something any idiot could do correctly. Oil meets potato, done. But unfortunately, this is not the case. If I had a dollar for every time I’ve had to eat a mushy, stale, lifeless tater tot, I’d have enough to run for president (and I’d probably be more qualified because of it than other current presidential hopefuls). So, if you’ve ever had a Napoleon-Dynamite-sized hankering for these golden nuggets of pleasure, I’ll make it simple for you, the best in the city can be found at the house that Jack built, our loveable, Maple and Motor.
Everyone knows that M&M puts out some killer burgers. That’s a given. But it’s really pretty difficult to go wrong at this place. Practically everything I have eaten there is exceptional. I’ve even licked the floors and it tasted good. But the tater tots have become a guilty obsession of mine over the past few months, an obsession that is too delightful not to share. These tots are not winning any prizes with the granola-loving, tree-hugger health food crowd, but this is Texas, people…and here we embrace obesity like a soft snuggly teddy bear.
At a recent media event, DISH (in the Illume on Cedar Springs) previewed their new seasonal American menu. I attended with cautious optimism. Dish’s Executive Chef Doug Brown (ex. Nana execuchef at the age of 23, James Beard House presenter, Culinary Institute of America graduate, numerous awards, etc.) is one of this city’s culinary stars. Now he consults and caters to discerning diners through his Beyond The Box operation. New at the restaurant is Garreth Dickey, who I thought all the Gods conspired against to make his job at the ill-fated Park impossible. At the front of the house is owner Tim McEnerny who cut his teeth working for hotelier Ian Schrager. This should be a formidable combination.
Jump for pictures and the full story.
I don’t know if I told you, but I have a thing for donuts. Maybe that’s a bit of an understatement. But it’s rare, in this city, to find a place that is willing to push the limits when it comes to these tasty morsels of fried dough and sugar (obvious exceptions excluded). Therefore, any donut news is good news in my book, and any upstart entrepreneur that is daring enough to risk their livelihood, families, pets, and entire life’s savings on the humble donut is A-OK with me.
When the buzz around Denton Square Donuts began to surface a number of months ago, I was intrigued to say the least. The obviously non-traditional shape of these donuts is enough to rouse one’s attention, but most donuteers will recall similarly shaped offerings at the mighty Doughnut Plant in NYC. The toppings which adorn DSD’s baked goods are also enough to get the salivary juices flowing: Brie with Apricot Jelly, Cream Cheese and Jalapeno Jelly, Apple Pie, and the nearly-ubiquitous Bacon and Maple. Yet still, some may argue that places like Hypnotic, Gourdoughs in Austin, and Voodoo in Portland have been offering up equally ambitious donuts for years.5 Comments »
In the October issue of D Magazine, Teresa Gubbins tells us what she thinks about The Commissary.
In a profession loaded with bad boys, chef John Tesar stands out. Mercurial, dismissive, he’s a hyperactive hothead with a self-destructive streak so legendary that his old pal Anthony Bourdain has written about it. Tesar is so good at embodying the tantrum-throwing temperamental-chef stereotype that D Magazine made him the subject of the September cover story, titled “The Most Hated Chef in Dallas.”
But there is the man, and then there is what he puts on the plate. From his early days at a French restaurant called Pierre’s in Westhampton to his stint at RM Seafood in Las Vegas, he has impressed discriminating palates, including the folks who hired him in 2006 to be executive chef at the Rosewood Mansion on Turtle Creek, where he took on the intimidating task of replacing longtime fixture Dean Fearing.
Roll the press release… Continue reading "Burgers and Burgundy To Benefit DIFFA Is October 9 in Dallas"2 Comments »
For months I’ve driven by the bold, black banner hanging high for all to see. Taunting me. Enticing me. Confusing me, even. “Coming Soon, Uncle Uber’s Sammich Shop.” Who’s this Uncle Uber guy? What does he have against the ‘sandwich’? What ever happened to Fat Ted’s? Are people saying uber again? It’s normally at that point that I would get flooded by depressing memories of my failed attempts to bring back the word ‘boss’, and disheartedly head home … sammich-less. But come Thursday, that acerbic banner will be down, as Uncle Uber opens the door to his shop o’ sammiches.
I was lucky enough to get a call from the Uncle himself, who offered to let me try the place out before the soft opening this Thursday. Needless to say, I was uber pumped to see what this place was all about.
Jump.8 Comments »
It’s been open for less than 24 hours and this already feels like old news, but allow me to add my two cents. Unless you have been living under a rock, you don’t need to be told that some place called Dough opened yesterday. In fact, I’m pretty sure there were some people there last night that do live under rocks, but they still managed to make it.
And in case you haven’t heard them yet, here are two words you better get used to, as I am sure within the next week they will be smattered across every food blog within a 50 mile radius of Dallas:15 Comments »
Dining out was once so simple. You sat down in a restaurant, ordered whatever sounded good, ate it, and went on with your life. Now you need an advanced degree in epidemiology before you’re qualified to choose an entrée. Every day, we get bombarded with health warnings about food: too much added sugar will kill you if excess salt doesn’t get you first. Menus are loaded with politically charged, often slippery buzzwords: “sustainable,” “organic,” “locally grown,” “free range,” “grass fed,” “genetically modified,” “farm raised.” Go ahead and order red meat, but that cow had best been raised on tall-stem Texas blue grass handpicked by a nun.
Many area producers and restaurateurs have their hearts in the right place, but I can’t help but be suspicious of some who tout ingredients as “organic” or “local.” This is Texas. There is no such thing as a locally grown tomato in January. Organic is even more confusing. If your butterhead lettuce was sprayed with an “organic” pesticide such as a bacterial toxin or pyrethrum or rotenone, can it really be considered organic?7 Comments »
If you ever decide to become a restaurant critic be prepared for the inevitable question: “What is your favorite restaurant in Dallas?” It’s a hard question for me to answer. Not because I’m evasive, it’s because I feel like I have to quantify my choice by answering “well, if I’m in the mood for Mexican then I would consider this place or that place. If I want casual then I head here.” And so on and so forth. Pick one out of 6,200? That’s tough.
Ten days ago I took my mother, brother, and sister-in-law to dinner at The Grape. I wasn’t going to do a review. I wasn’t even hungry. I’d just spent a long week and a half eating tricked up fancy food at a new restaurant in Dallas and I just wanted to kick back and enjoy time with my family. Two and a half hours later, I emerged renewed. Just when I thought I couldn’t be impressed, I was impressed. I can now say, without hesitation, that The Grape is currently my favorite restaurant in Dallas.
I decided to call chef/owner Brian Luscher, who I’ve never met in person, and talk to him about my experience at his restaurant and discuss some of the details he pursues in his kitchen. I combined the interview with a quick review.
Jump for the glory of The Grape.29 Comments »
Ladies and gentlemen, this week’s discovery by Daniel Walker.
There’s a reason everybody loves weekend brunch. It’s our way of sticking it to the alarm clock and proclaiming, “No longer will I be obligated to wake up before noon in order to enjoy pancakes! I’ll sleep in as long as I please and still have my six-egg omelets, thank you very much.” Brunch is a liberating adventure, the perfect morning pick-me-up for the vigilant weekend warrior. Screw the early bird, let him have his worm. I’ll take the 1 PM waffle any day.
We are fortunate to have many superb options for brunch in Dallas, but Oak Cliff residents are graced by the presence of Jonathan’s, which offers one of the city’s brunches. This renovated home is a cozy, clean, and fresh culinary outlet for chef Jonathan Erdeljac to prepare his creations.
I met with a group of fellow dedicated brunchers this weekend to sample a wide array of intriguing dishes offered by Chef Jon’s menu. Once the food arrived, it was not long before the table was filled with joyful expletives, food moans, and fist pumping as each person was delighted with their selection. Forks and knives flew across the table like a scene from a Chinese Kung Fu cooking show, as each diner attempted to sample their neighbors highly praised dish. No one was harmed in the making of this write-up.
Jump for the best stuff. Continue reading "Eat This Now: Brunch at Jonathon’s in Oak Cliff"9 Comments »
If you haven’t heard yet, Richard Avila’s Mextopia on Lower Greenville is starting a new Beer & Bacon Happy Hour on Thursdays and Saturdays from 4 to 8 pm. That’s right, not dry old popcorn, not dusty peanuts—glistening strips of bacon. I’m picturing communal plates on the bar, but for all I know they could be handing out newspaper-wrapped bacon bundles (a la fish & chips) or bacon woven onto kabobs, or perhaps even bacon-filled waffle cones.
Now, I loves the bacon, and I have no doubt that the $2 Tecate and Firemans No. 4 will pair well with the salt and grease. But for god’s sake, man, think about the quantities, the gluttony, the greasy fingers (visual proof of when you have one too many and start to play grab-a@* with that cute guy from sales).
I’m thinking that Avila’s self-proclaimed “fun, festive, family” vibe is about to see some seriously questionable pork-themed behavior. There’s only one way to find out.
Seems like our pal, “Best BBQ in Dallas” author (and creator of the Full Custom Gospel BBQ blog) Daniel Vaughn has been holding out on us. Turns out he’s been moonlighting as a savoneur. Ok, that may not be a real word, but the skinny is that the dude is part of a four-person team that recently completed a Kickstarter campaign to fund the creation of Meat Soap.
Yes…a soap…made from bacon fat.
The team consists of Vaughn, a chemist, a graphic designer, and a soap-obsessed marketer who combined their Superfriends powers to fund, design, synthesize, and hand make soaps that smell like “bacon, beef, and other delicious and delicate meats.”
“I think people might be interested in washing their hands with soapy bacon,” Vaughn says on Meat Soap’s website.
jump to read more about Meat Soap… Continue reading "No Matter How Good It Smells, Don’t Eat the Meat Soap"
Last night was the fancy kick-off Champagne reception followed by a 5-course seated dinner in a luxurious tent behind Perini Ranch Steakhouse. The 50-mph winds died down just as the first bottle of Veuve Clicqout popped and the crowd of close to 200 walked the grounds of Lisa and Tom Perini’s ranch. This is the 7th annual Food & Wine Summit at Buffalo Gap organized by the late Fess Parker of Fess Parker Winery & Vineyards, Dr. Richard Becker of Becker Vineyards, and Lisa and Tom Perini of Perini Ranch Steakhouse.
Special guests included Jacques Pepin and his daughter Claudine. In their honor Dallas chef Stephan Pyles created an “Inspirations from France” menu (pictures below) and each dish was paired with wines from Texas, France, or California (or all three!). The evening was emceed by Master Sommelier and Glazer’s guru Guy Stout and Tiffany Collins of the Texas Beef Council. The highlight of the evening was a surprise appearance by the Hardin Simmons Cowboy band (video below). The red dust floor went flying as diners stood up to dance. Even Jacques and Claudine took a little waltz across the Texas dirt.
I’m a hardened veteran when it comes to food and wine events, but last evening’s dinner was not only unique, it made me proud to be a Texan. We make some fabulous wine. And food.
Go below for the show. Continue reading "Special Report: Buffalo Gap Food & Wine Summit 2011"7 Comments »
Oak Cliff resident and D Magazine creative director Todd Johnson files his take on Oddfellow’s in Bishop Arts.
Bright and airy with its farmhouse-chic good looks, this new Bishop Arts cafe is a snapshot of North Oak Cliff’s shifting sociological landscape. It’s a place where pageboy-cap-wearing hipsters in skinny jeans sit alongside OC veterans in irony-free cardigans and sensible shoes. As the restaurant’s menu proudly boasts, Oddfellows does serve “food for all.” And tasty food at that. Founded by Matt Spillers (Eno’s Pizza Tavern), Scott Griggs (Fort Worth Avenue Development), Jason Roberts (Go Oak Cliff), and a host of OC community leaders, Oddfellows serves a comfy mix of breakfast and lunch staples. (As of press time, dinner service was scheduled to begin in April.) Though it stumbled out of the gate, the restaurant has found its footing in recent weeks. Breakfast is the cafe’s best meal, serving some of Dallas’ finest pancakes: thick cake-like centers with delightfully crisp edges. Other winners included the tortilla de papas (a Spanish-style omelet, skillet baked with potatoes), an open-faced fried egg sandwich with shaved ham and mozzarella, and a side of fried green tomatoes. Yes, fried green tomatoes for breakfast. What a great idea. Those wonderfully crisp, tart tomatoes can also be found on Oddfellows’ lunch menu in the form of a sandwich layered with avocado, bacon, and sprouts. It makes for a memorable meal, as do the frisée, bacon, and root vegetable salad and the pressed portobella sandwich with tzatziki and olives. Click for the finish.
SPOILER ALERT! SPOILER ALERT! If you haven’t watched the last night’s show you better go elsewhere. This report by Loren Means.
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And the winner is…. Richard Blais! Phew. Now I don’t have to go into a tail spin about why I don’t think Mike Isabella should have won. I spent the entire, not-so-exciting episode, stressing about who would take the title. I didn’t realize until the very end that my entire body had been tense for about an hour. I’m not sure how I got so personally involved. I’m not up for $200,000, a spread in Food & Wine Magazine, and a showcase at the Aspen Food & Wine Classic. I am not an All-Star Cheftestant that has strenuously competed for several weeks in a brutal competition. In fact, I am not a Chef at all. Although, I do make a mean baked ziti. But I did care. A lot. Especially after Richard’s heartbreaking explanation on why he deserved the title. Someone give that guy a hug already! Mike’s explanation of how he quit his job and missed his honeymoon did nothing to move or inspire me. How does one “miss” a honeymoon exactly? Isn’t it just postponed? I highly doubt his wife took off to Tahiti alone with a note to Mike -“sorry you missed it.” Maybe I’m just being mean now. Continue reading "Final Episode: Top Chef All-Stars"
Last night Chef Matt McCallister took over part of the kitchen at his buddy, Abraham Salum’s, restaurant Salum to create a decadent, inspired and incredibly playful dinner for 12 lucky diners. Chef Abraham had originally intended to cook beside Chef Matt, but his ever buzzing Komali next door kept him busy most of the night, just popping in here and there to grab a bite of the delicacies created in the 10-course tasting menu (plus a fantastic amuse to wake up the palate). The dinner, though playful, was a nod to creativity in cooking and embracing modern techniques, with an immersion circulator and and some sort of molecular gastronomy used in almost every dish. Continue reading "“Playing” With Matt McAllister Will Send You Into a Delightful Food Coma"
The Brains, Beans and Bacon appetizer ($12.95) was a special last Friday. So was the Lamb and Turnip Pie with Green Beans and Bubble and Squeak ($23.95). Neither of these will be on the Valentine’s Day menu (4 courses for $45). That will be populated with such familiar staples as Pigs Ear Cake with Apple Chutney and Bone Marrow and Parsley Salad appetizers with mains of Tongue in Breasts with Garlic Rutabaga Mash and Mustard Greens and Coq au Vin. This menu comes from Feast in Houston, a transatlantic conceptual transplant of London’s St. John which brings a modern spin to traditional English recipes and sensibilities. One of the principals, James Silk, worked at St. John so the linage is direct. The ingredients in the list of dishes above illustrates the rustic, indeed atavistic, philosophy behind the place.
We did the Valentine’s Menu, which borrows heavily from the regular à la carte menu, so most items will still be available if you arrive after the 14th.
Jump for the whole story. Continue reading "Not Available in Dallas: Spotted Dick and Brains at Feast in Houston"5 Comments »
A battle royal raged at The Milestone Culinary Arts Center as chefs from Dallas and Fort Worth battled each other in a competition to make the best pork dish . Events were emceed by Jeffrey Yarbrough.
Jump for the joy of cooking competitions! Continue reading "Cotes du Coeur Wine Society Chef Showdown in Dallas"