Today marks day one of our “Survival of the Cutest” contest. After going through hundreds of dog photos, Jason found the most adorable 32 North Texas canines for your bored-at-work-viewing pleasure, and he’s made it easy cheesy for you to vote for the most adorable Dallas dog (besides the one that’s curled up around your feet right now). It took a few barking matches (aka web meetings) to finally narrow the list down, so do another dog-lover a favor and cast your ballot. If you need help picking a favorite, I would strongly encourage/kindly threaten you to pick London, the English bulldog (pictured above), and Nemo, a three-legged beagle with tricks up his sleeve.
To the dear owners of London and Nemo: Need a dog-sitter? I’m your gal. Just pay me in chocolate.
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.
As seen in our October issue.
Bun: Local bakery La Francaise bakes the bun.
Wiener: The all-angus beef hot dog is from Patuxent Farms.
Toppings: The wiener is wrapped with a slice of Black Forest ham and seared on a flat-top grill, which brings out the meat’s natural smokiness. The hot dog is then topped with Swiss cheese, béchamel, and a fried egg.
I’m not posting this because the author sits beside me in the office, I am posting it because it occurred to me that many of you may not read our print product, D Magazine. This month, Krista Nightengale wrote a story about the PooPrints program. What is the PooPrints program? I’m glad you asked. The PooPrints program is designed for high-density residential areas such as condos and apartments. Here’s how it works:
All dogs and owners are interviewed when they sign leases. When a resident with a pet signs a lease, the dog’s cheek is swabbed. This sample is sent to the BioPet Vet Lab in Tennessee, which extracts the dog’s DNA and keeps it on file. When a waste sample is found [on premise], Welch [the manager] puts it in a container with enzymes, shakes until it’s the consistency of a “milkshake slurry,” and sends it to the lab. Within five days, the DNA is analyzed, and, with 99.9 percent certainty, the culprit is identified.
And fined. Big time. Krista shadows the manager when he confronts a guilty owner.
4 Comments »
I just came back from Taiwan where, for 10 days, I ate things like pigs feet, fish heads (yes, including the eye balls), and other animal organ parts I probably shouldn’t mention this early in the morning. I’m no Andrew Zimmerman and there’s no way I could ever swallow the contents of a bile sac, but I consider myself a brave-ish eater with a high food tolerance, especially compared to a guy I knew in college who ate nothing but bread and cheese in all its various forms. No joke.
A bunch of you out there are savvy eaters who surely top me on my eating habits. Some of y’all have mentioned eating bizarre foods already on that Bazaar giveaway post back in July, which (btdubs) was highly entertaining to read. So, friends, let’s play a game to make this Wednesday spicier. Tell me about the scariest, hairiest, weirdest food you’ve ever eaten before Friday, August 24, at 5 p.m. Be detailed in your descriptions! The more cringe-worthy, the better. The winner will be declared “The Bravest Eater on SideDish” and win the following:
Every day is some national food day, but here on SideDish, we only mention the most important ones, of course. National Hot Dog Day on Monday, July 23 is, quite honestly, the big bazoohley of them all because
Who’s going to camp out? Grab me a hot dog if you do.
Kobayashi, excuse me, Kobi (小林尊), is the “Japanese eating sensation” who has claimed “dozens of competitive eating titles, including downing a world record 69 hot dogs in 10 minutes in July 2011.” That is not a typo. SIXTY NINE. (He also inhaled 337 chicken wings in 37 minutes.)
This morning Hofmann Sausage Company of Syracuse and the Zaccanelli Food Group of Dallas signed Kobi (please don’t confuse him with this loser) “as a business partner and brand ambassador.” Kobi joins, wait for it, the “Dream Team of Hofmann ownership which includes Roger Staubach, Frank Zaccanelli, Phil Romano, and Jim Boeheim and drives the creation of a new business division designed to expand the U.S. and international reach of Hofmann Hot Dogs.”
In other words, Hofmann Hot Dogs, the oldest hot dog company in America, are now posed to become the new hamburger. If Dallas restaurateur Phil Romano has his way, every child in America will eat 2,000 pounds of Hofmann hot dogs a year. Romano plans to roll out hundreds (thousands?) of Hofmann hot dog restaurants across the country. First one is set to open in Trinity Groves.
If you don’t believe me, you can just jump.
If you don’t want to jump, you can watch Kobayashi eat…6 Comments »
Former Bob’s Steak & Chop House founder Bob Sambol, just called me. “I heard somebody on Facebook said I had moved to Rochester. WTF?” I was driving so I had to pull over to investigate. A quick perusal of FB showed nothing. When I get home I will investigate.
Sambol, who left his position at The Mercury last month, is in Syracuse, New York. “I am not moving here. I live in Dallas. I am working on a business deal here. It has not closed so I don’t want to talk about it right now.” More after I get to a real computer.
Still not at a real computer update: Friend called and said it was on Steven Doyle’s Facebook page. I can’t link to it from this app on my phone. Linked.
Bob will not be directly involved with running any restaurant.7 Comments »
Looks like there’s a new food trend spreading around town. Kenny’s Burger Joint has just announced that it’s also serving up some 24 inch. hot dogs that weigh at least 1 lb. These all-natural, all-beef monsters are made by Nolan Ryan, and the 20” bun comes locally from La Spiga.
Either you can custom order your own dog, get it with mustard, relish, and onions for $16.99, or add mountainloads of chili for $19.99.
Long gone are the days of regular-sized hot dogs, I guess. It’s time to make room in your stomachs for these bigger beasts.