Please don’t sue me for using your cover art.

I’m stuck at home in my little glass house. I see a few pebbles on the floor and I think I will toss them.

I just scanned through the Dallas Observer’s 2009 Best of Dallas® Food list. It reminds me of that Who song. What is it, Kirk? Something about the new boss and the old boss? YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH! Bomp, bomp, bomp. YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH!

Dave Fairies, I have a quick question: Does the Observer repeat “Bests” if, when the next year rolls around, no one else  fills the category as “Better®?” (That’s mine, dude.)  This is a serious question and I ask it because I have to deal with the beast of ‘Bests” and understand the difficulty at uncovering them. So, Mr. Fairies, do you roll over “Bests” from year to year by moving them into different categories or because they are the “Best” of their original category? Let’s go through the list together and see. Jump with me. It’s not far.

Cindi’s New York Deli: 2008 Best Breakfast; 2009 Best Chicken and Dumplings

Fogo de Chao: 2008 Best Churrascaria; 2009 Best Meaty Experience

Yumi to Go: 2008 Best Home Delivery; 2009 Best Bird’s Eye View (seriously?)

Jimmy’s Food Store: 2008 Best Spicy Sausage Sandwich; 2009 Best Italian Grocery (me=guilty)

Royal Thai: 2008 Best Thai Restaurant; 2009 Best Thai Restaurant (Ding! Could answer my question)

Best Seafood: 2008 Fish City Grill; 2009 Dallas Seafood Market (seriously?)

Alligator Café: 2008 Best Cajun Restaurant; 2009 Best Cajun Restaurant (Ding! Ding! Could answer my question.)

Afghan Grill: 2008 Best Middle Eastern Restaurant; 2009 Best Middle Eastern Restaurant (Ding! Ding! Ding! That’s three which officially makes anything a Trend. One more match makes it Truth.)

Garden Café: 2008  Best Local Food Movement Restaurant; 2009 Best Homegrown Experience

Roti Grill: 2008 Best Fast-Casual Indian Restaurant; 2009 Best Indian Food (Yow. Zah.)

Mai’s Vietnamese Restaurant: 2008 Best Vietnamese Restaurant; 2009 Best Vietnamese Restaurant  DING, DING, DING! Ding! TRUTH!

Fair enough, Fairies!  I commend your consistency. I will now pick up my guitar and play.

(But Sprinkles? Really? That is sooo D Magazine.)

Belmont Hotel Debuts New Restaurant “Smoke”
Serving Hardwood Cooking From Scratch

DALLAS, TEXAS (August 31, 2009) – A slow burn thick with Southern style arrives in Dallas this September with Smoke. Fresh from a renovation and concept overhaul, the Belmont Hotel’s restaurant reemerges as a homage to an old fashioned smokehouse, with hardwood cooking from scratch and authentic southern flavors. Led by Chef/Co‐Owner Tim Byres, inspired by his recent travels to America’s smokehouse roots, Smoke will offer patrons a culinary experience that satisfies both the palate and soul. Employing time‐honored cooking techniques and recipes with a commitment to local ingredients, Smoke is down‐home cooking done right. JUMP!

GOOD DOG!…

With two dining areas, a bar and rustic casual patio complete with live music, Smoke will lend itself to both the foodie and come‐as‐you‐are crowd. With the food as the focus, set against the Belmont’s retro charm, Smoke is Dallas’ newest old fashioned eatery.
Sending Smoke Signals
Chef Byres went straight to the source to ensure his vision for an authentic
barbeque joint. Trekking across the Deep South, Byres visited smokehouses and barbeque pits in North Carolina, Tennessee and Mississippi. The prevailing secret to each outlet’s success lay in a religious focus on classic Southern techniques, simple ingredients and a heady cloud of wood‐fired smoke. The cuisine is simple, rich in flavor and tradition.
Burn Baby Burn
Aside from the stovetop, there’s no gas or lighter fluid here: Smoke’s fires
blaze with seasoned woods and charcoal. A blend of aged hickory, oak, mesquite and pecan wood is used to impart the requisite flavors. Only matches and kindling are used to start Smoke’s fires, the same way southerners have fired up for years.
The restaurant employs three types of smoke for cooking and curing menu
items: a cold smokehouse, barbeque pit and hardwood grill.
The Cold Smokehouse pipes in smoke from a 1905 Franklin cast‐iron stove.
Bacon, ham and sausage are cured and hung on hooks to smoke for half a day or longer. Southern hams are slathered in a glaze of blackstrap molasses and spices, sliced thick and served on Smoke’s breakfast menu along with thick‐cut smoked bacon. The cold smokehouse will also yield Smoke’s Cajun Andouille pork sausage, freshly ground, seasoned and cased in all‐natural casings on‐site before a lengthy sit in the smokehouse. Smoked beef sausage, Texas‐style hot links and cured and smoked salmon will also be available.
Smoke’s Barbeque Pit will be slow, smoky cooking at its best. A cowboystyle
brisket is made both sweet and savory with a dry rub of chilies, brown sugar
and roasted ground coffee. Pork ribs are rubbed with paprika, chili and cumin and mopped with a brown sugar glaze. Smoked chickens are brushed with tomatillos and dried chilies and turkeys are brined before a smoky turn in the pit. Smoke’s Beer Can Chicken is a tomatillo‐ and chili‐seasoned bird stuffed with a can of Lone Star beer, the pit’s heat pulling the suds into the meat for moist, tender and flavorful eating. Barbeque purists will relish Smoke’s whole hog barbeque, an entire pig slowly pit‐roasted, the meat then pulled and chopped for classic Carolina‐style barbeque.
The last form of smoke, the Hardwood Grill, uses mesquite and oak wood to
cook and flavor fish, burgers, steaks and vegetables.
All meat and poultry are hormone‐free, bypassing the additive‐heavy
products sourced from agriculture feed lots. Smoke is committed to doing
traditional food in a regional environment and will try its best to provide local meats and produce, relying on community farms, farmers markets and Smoke’s own, on‐site organic garden. The quarter‐acre raised‐bed organic garden sits behind the restaurant on the Belmont grounds, yielding seasonal greens and vegetables year‐round.
Good Eats
Serving breakfast, lunch and dinner, patrons may order from a menu divided into four sections: At the Bar, for appetizers and small plates; From the Garden, for salads and vegetables; On the Stove serves hot sides and entrees; and On the Grill,for Smoke’s hearty selection of barbeque and hardwood‐fired meat, poultry, seafood and vegetables. The menu will also offer several vegetarian options. All menu items are priced $25 and lower.
Diners itching to get down to barbeque business can order it old school with
Smoke’s family‐style BBQ scantron menu – No. 2 pencils included. The scantron lets diners select their meat portion size – sandwich, . lb, . lb., 1 lb. – and sides, all by marking a, b, c, d and fill‐in‐the‐blanks. Akin to a sushi menu, Smoke’s scantron lets hungry patrons bypass the regular menu for quicker access to a hearty meal. Once orders are placed, patrons can enjoy Smoke’s breadbasket, fresh‐from the‐oven cornbread served with Kentucky sorghum molasses butter and homemade sweet and sour jalapeno jelly.
Diners may select from a plethora of sides to accompany their meat entrees,
each made from scratch and inspired by southern appetites. Options include Blue Cheese Cole Slaw, BBQ Pinto Beans, Really Good Potato Salad, and a variety of homemade pickled vegetables: green beans, carrots, jalapenos, cabbage and bread and butter pickles.
Smoky Air
Step into Smoke and take a trip to a sleepy southern afternoon. Smoke’s
interior incorporates tweaks of old nostalgia and modern inspirations from Marfa, Texas and Donald Judd. The restaurant is a mix of both old and new, a throwback to simpler living paired with modern touches.
Designer Mike Thompson prescribed a warm, easy‐going look for Smoke,
imbibing guests with a come‐as‐you‐are, welcoming allure. A large window outside Smoke’s entrance allows guests a sneak peek into the kitchen, including a view of the pit and grill. Large plantation shutters adorn the front windows, softening the Texas sunlight.
From the front door, guests may go to the bar, the main dining room, a
smaller, more casual dining area or the outdoor patio and bar. Reclaimed red oak hardwood floors intersect knotty pine paneled walls, salvaged from a 130‐year‐old barn in Midlothian, Texas. During Smoke’s renovation, workers uncovered a brick closet, which has been opened, refitted and left exposed as a server station. A vintage deli case displays daily desserts, homemade pies and a rotating selection of take‐away items.
The main dining room features distressed leather banquettes and tables,
walls are adorned with a mix of Judd‐inspired works and turn of the century studio portrait photography. Khaki tablecloths offset Smoke’s table settings: a vintage mix of diner flatware, including pink floral and blue barbwire patterns.
The large, three‐sided bar is backed by a seven‐foot walnut apothecary case
from the early 1900s. The bar’s modern cement front is inset with nine portholestyle lights; the bar top is cast stone for a smooth, cool finish.
The wine list also reflects Smoke’s commitment to sustainable and
affordable, with bottles priced from $25 to $55. The cocktail menu will offer
signature culinary libations, blending spirits with seasonal fruits, herbs and freshly squeezed juices.
Adjacent to the bar, a large fireplace is the centerpiece for an intimate parlor
seating area, inviting guests to gather for cocktails and conversation. The cast‐stone hearth is inset with three lights, similar to the porthole lighting in the bar.
The smaller, more casual dining room lets patrons enjoy live music from the
adjacent outdoor patio and bar. Mixed in with the dining banquettes is a restored pool table with a camel felt top that beckons a game of billiards.
Sizzlin’ Nights
The rustic patio offers ample outdoor seating and a full bar. In homage to the
restaurant’s original eatery, the Hungry Bear, the patio and outdoor bar have been dubbed the Thirsty Bear. The Thirsty Bear’s stage will feature a series of local bands Thursday through Saturday nights, from eclectic and blue grass to Rockabilly and classic rock ‘n roll. Regulars ‘in the know’ can bypass Smoke’s main doors in favor of a separate, back door patio entrance. Tucked behind the right side of the building, the back door is marked by a large, 1950s relic: a three‐foot blinking arrow. The arrow is lit only when the back door opens nightly at 10 p.m., giving admission to the Thirsty Bear a cool, speakeasy feel.
As a newcomer to the heated battle over authentic barbeque, Smoke brings
the heat, the flavor and soul to its menu. Chef Byres’ southern inspiration and appreciation for slow, hardwood cooking brings to Dallas a culinary experience to rival the best of the Deep South. Sit down, tuck in and savor the Smoke.
About Smoke:
Fresh from a renovation and concept overhaul, the Belmont Hotel’s new restaurant Smoke reemerges as a homage to an old‐fashioned smokehouse, bringing hardwood cooking from scratch and authentic southern flavors to Dallas. Opening this September, Smoke will serve breakfast, lunch and dinner.
The Smoke ownership team is comprised of Chris Zielke, Christopher Jeffers and Jessica Jeffers, who also own the Oak Cliff eatery Bolsa (www.bolsadallas.com), as well as Chef and Co‐owner Tim Byres.
Perched hilltop in the emerging Oak Cliff neighborhood, the Belmont Hotel
(www.belmontdallas.com) offers panoramic views of downtown Dallas and the Trinity River Corridor. Originally built in 1946 and designed by architect Charles Steven Dilbeck, the former motor hotel was restored to its former glory in 2005. Comprised of more than a dozen different
room configurations, including garden rooms and suites, loft suites and bungalows, each room offers views of the tranquil gardens or distinctive downtown skyline. Property amenities also include BarBelmont, an outdoor heated pool and health club. Smoke is located at 901 Fort Worth Avenue, Dallas, Texas 75208. For information call 214.393.4141
or visit www.smokerestaurant.com.

Despite news reports of a downturn in commercial real estate, Falcon Companies  group Falcon Restaurant Advisors is gearing up for growth in 2009 with the announcement of several new clients.  The company has new agreements with six national restaurant chains to help them find new locations in Texas and across the country.

Brick House Tavern + Tap – Brick House Tavern + Tap is a casual lounge like gastropub atmosphere.  Falcon will be representing the organization in major Texas markets including Dallas / Fort Worth, Austin, and San Antonio

Celebrity Ventures – Sports-oriented restaurant with a gender neutral design, each restaurant is partnered and named after a different local, sports hero. In Dallas, the concept will be focused around Dallas Cowboy’s star Emmitt Smith.

Joe’s Crab Shack – Joe’s has more than 120 locations in 28 states across the United States.  It is one of the largest, most-successful seafood restaurant chains in the country.  Falcon will be representing Joe’s in major Texas markets including Dallas / Fort Worth, Austin and San Antonio.

Mariano’s and La Hacienda Ranch – Birthplace of the frozen margarita machine, Falcon will be working with the popular Mexican restaurants featuring fine Mexican Cuisine and Mesquite grilled steaks in Dallas / Fort Worth.  The company prefers suburban areas and to buy their own land.

Smashburger – The new “Better Burger” concept, designed to deliver great tasting burgers and sides in a hip, modern environment, quickly and conveniently.  Falcon Restaurant Advisors will be representing them in the Dallas / Fort Worth area and other select markets in Texas and Oklahoma.

WHAT? No In-N-Out?

The soiree takes place this Saturday, June 27, from 11a.m. to 4:00p.m. There will be live music, $1 margaritas, and raffle drawings to benefit the North Texas Food Bank. Current DMN dining critic, Leslie Brenner, will demonstrate how to make a perfect aioli at 2:00 p.m. If you are still reading this, that last line was not true. Head up to 2625 Old Denton Rd. (Northwest corner of George Bush Turnpike) in Carrollton. 214-483-3600.

A friend mentioned the other day that a Flying Saucer was going to opening in Garland at the former County Line BBQ there on the shores of Lake Ray Hubbard. Being very skeptical that Garland (seriously, Garland!) was going to get a Flying Saucer, I had to go see for myself, and sure enough, there’s a temporary sign from the roof announcing that a FS would be opening soon. Have you heard anything about this and/or when they may be ready to open?

From the BlackBerry of Mr. Shannon Wynne, owner of Flying Saucer: “Yes. Next to Bass Pro right on lake Ray Hubbard. Opens last week in July. Will have catfish and chips and shrimps and chips.”

The Tipp sucked. When they re-opened the space years ago, they spent a lot of money trying to recreate the “feel” of a pub without investing anything in the elements of a pub that matter. The bartenders and waitresses were (for the most part) surly and unhelpful, the food was awful, and the drinks were overpriced. The back room, with its big TVs and slapdash sports-bar vibe, was like someone’s poorly designed basement playroom.

Compare The Tipp to a place like the Old Monk. The waitresses are wonderful, the bartenders professional, the music great but not overbearing. It feels like home. The Tipp always felt like a great house that someone bought and then neglected, watching it slowly decay. The economy isn’t what is killing it. The Monk is doing bang-up business. The guys from Bolsa told me yesterday that business is booming. Why? These places have owners who are invested in making their space feel welcoming, serving great food, and providing top-notch service. The Tipp wasn’t. That’s why it is going away. Let’s not kid ourselves.

Dear Friends of the Tipperary:

It is with heavy heart that I announce the closing of “theTipp” this Saturday, May 16th.
I very much would like to take the opportunity to say thank you to all of the wonderful customers, groups, associations and musical talent we have had the pleasure of meeting and working with these past five years. As you all know, the Tipp has been my family run business and many of you have gotten to know not only myself, but that of my wife Ellen, daughter Beth and granddaughter Meghan who have been regular fixtures at the pub.

Due to the downturn in the economy with declines in sales and an unsuccessful lease renegotiation, we have decided to close our doors. These past five years have been a great experience for us. We have met and have special relationships with so many wonderful people here – we will greatly miss you all.  We will certainly treasure many of the memories and special occasions that we have hosted at the pub.

We will finish up the week with our normal schedule of events including Monday Karaoke, Tuesday Trivia, Wednesday Poker, Friday night with Paddy Gone Wild and Saturday host The  Trinity River Whalers CD release party. We hope to see you this week here at the Tipp.

Sincerely,
Tim (& Ellen Russi)
The Tipperary Inn
5815 Live Oak Street

So I have a question. Why would any landlord let a tennant go at this point in the economy? I know every case is different but I keep hearing “unsuccessful lease renegotiation” a lot lately. Another bank perhaps?

Gratuitous photo of Josh Hartnett.

“This is the best restaurant I have ever done,” says Steve Hartnett. “It includes everything I have ever learned in the business.” Hartnett created Fox & Hound, (80-ish locations), Cool River (Dallas, Austin, Denver), and Flip’s Patio Grill in Grapevine. He currently owns Bob’s Steak & Chop House in Grapevine. Outside of the local restaurant business, Hartnett owns millions in real estate (and a penthouse apartment) in Dubai. Oh, and he is a distant uncle to Josh. Hartnett.

So why was Hartnett unable to take my phone call on Wednesday? “I’m on a ladder mounting a lion head,” he said as the phone dropped to the floor. He’s a hands-on operator who delights in putting on the finishing touches. Tonight and tomorrow night will be a soft opening weekend for invited friends and family. (And maybe distant nephews?)

I hope he has a lot of them, Flip’s Patio Grill is 15,000 square feet and includes a huge outdoor patio. The menu centers on freshly ground and hand-formers burgers. Like Cool River, there will be pool and other games. Flip’s is located in the NE retail area of Western Center Blvd and IH35W on Fossil Bluff Dr. Flip’s opens to the public on Monday, April 27th.

I used to love baseball. Now, I just love diamonds. Today, I’m headed to Surprise, Arizona for the spring training. I’m not talking about working out on old rusty bed springs, you spoiled, self-indulgent, willful, dirty-minded, liquor-ridden readers, I’m talking about the time-of-the-year training camp for YOUR Texas Rangers. As you know, the D empire has a new sports blog, InsideCorner. I am going to Surprise to do some investigative reports for SideDish. Teaser: expect pictures of handsome athletes, celebrity interviews, a Dallas hamburger scoop, and (potentially) the announcement of my engagement to Michael Young. Stay tuned. The next few days will be full of surprises.

I really can’t thank enough for the awesome article about us.  We do not take these things lightly, this is family business, still run by family members only. We work very hard at what we do, so when we hear something like this, it confirms what we’re doing is worth every bit of it !!!!!!!!

Just to let you know “Playboy Magazine” was here for 4 days doing an article about us also “we are very excited about that too” it will be in the June issue.

I bet you’re excited Scott. And I’m sure Timmy is sorry he missed the photo shoot.

Monday, we put out an APB for, Michael Martensen. He surfaced with news. He’s currently a Liquor Ambassador and Southwest Mixologist for Diageo, a company that reps a lot of booze. But Michael will soon be back in the biz. Lissen up:

It is going to be a neighborhood bar in Victory Plaza, but it will be approachable for all people. It is also going to have my touch on the cocktail menu with influences from all over world using unique ingredients.

Do you want more details? Ask away. Michael, your audience is listening.

That said, my favorite bar food is still the burger at the Lakewood Landing. Yours? Or have you guys covered this to death already?

]]> http://sidedish.dmagazine.com/2009/01/14/city-of-plano-changes-liquor-laws/feed/ 1 http://sidedish.dmagazine.com/2008/12/15/can-somebody-help-this-poor-girl-9/ http://sidedish.dmagazine.com/2008/12/15/can-somebody-help-this-poor-girl-9/#comments Mon, 15 Dec 2008 18:18:03 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=2732 A young and restless reader needs your help.

I need a wine bar or a good happy hour bar for women. Can you help me?

Hmm, would assuming she is looking for Sue Ellen’s be assuming too much? Probably. Boys, now’s your chance to lure the lovely ladies to your favorite den.

Delve into luxury, by way of private cabana seating, 15 plasma screen televisions, bottle service and a deejay every night.  2one4 is an outlet for those looking to deviate from the norm.  The doors to the sultry lounge in Uptown are set to open during the holiday season 2008 (exact date TBA.) 2one4 inhabits a 4,000 square foot space with an intimate second floor and expanded second floor patio overlooking uptown.  It is the venue where those in the mood for a sleek bar, a sultry lounge and sexy patio setting can enjoy all three concepts. If you’re one that enjoys pizza, but never felt chic eating it—welcome to 2one4. The lounge’s kitchen is headed by Executive Chef Jonny Weisman, who started his pizza creativity at Vinny’s New York Style Pizza and Pasta in Charlottesville, Virginia.

I don’t know about you, but I am freakin’ chic as all get out when it comes to eating pizza. I met my first future ex-husband while  cramming a slice of double-cheese with peperoni into my mouth at Vito’s in L.A. Talk about sultry. C U @ 2one4. (3005 Routh Street) Let’s delve, baby.

Here’s what I’m searching for:

• House made bitters, syrups, and grenadine
• Egg whites in my sours, and Maraschino Luxardo in my Aviation
• Vodka being the least prevalent bottle behind the bar
• High quality, and correct types of ice (PDT has four)
• A bartender that knows the Savoy
• A proper gin martini (Plymouth gin, please)

I could go on, but I’m essentially looking for a bartender as obsessed as this guy.

I also ran into the awful sour-mix-and-Rose’s Sidecar combo in Dallas at the Stoneleigh and the Melrose Warwick hotels. I didn’t get any sort of Sidecar at the grand, downtown Adolphus Hotel. The young woman behind the bar was too bored to be nonplussed: “We don’t do much of that kind of drink,” she said, unapologetically.

Reminds me of the awful excuse of an Old Fashioned I received at a favorite pub that shall not be named. Quite a far cry from the perfect OF I received later that same day (so sue me) at Sevy’s. What say you, commenters? Are we bereft of good bartenders? Or his Felten’s sample size too small? (So to speak.)

The  Sue Ellen Ewing Shot
An explosive shot of 100 proof Southern Comfort to match J.R. and Sue Ellen’s fiery relationship

The Bobby Ewing Shot
Kahlua and Cream for his sweet side with a splash of Anejo Tequila for his mysterious side

The Pamela Ewing Shot
Is she really as sweet and wholesome as a shot of Hot Apple Pie?

The Cliff Barnes Shot
Absolut Peppar for absolute enemies – J.R. & Cliff

The Vaughn Leland Shot
Remember that Vaughn was a top suspect with an “unforgettable” 101 proof shot of Wild Turkey

The Kristen Sheppard Shot
A shot of Red Devil for the woman who shot JR in cold blood