Hi Nancy. Would it surprise you to know that if we all ate out just one more time a week, we’d pump $118 million [ed. note: billion] back into the economy over the course of a year?  We learned that, and a lot of other surprising info about the connection between the restaurant industry and the overall economy – which led our agency down the path of creating a video that we’re just crazy enough to think might encourage a few folks to change their perspective on eating out. We’re calling it Eat Out for a Change.  Here’s a link to the video.

Côtes du Coeur Society. The Trinity River Chef Showdown on Thursday, October 29 6:30 – 9:00 PM at the Milestone Culinary Arts (4531 McKinney Avenue) Join us for great food, wine and a friendly cooking competition between the celebrated Chefs of Dallas and Tarrant Counties! Featuring Chef Richard Chamberlain as Master of Ceremonies and a surprise panel of judges. Chefs of Dallas: David McMillan and George Brown vs. Chefs Tarrant: Brian Olenjack and Jon Bonnell. Wine generously provided by Grailey’s Fine Wine benefiting the American Heart Association. Here is a link to tickets and more information.

Fish City Grill. Did you know that October 25th is National Pasta Day? To honor that delicious, versatile dish, and to help out our local food banks during a time when the depressed economy has greatly affected their donations, Fish City Grill is partnering with the North Texas and Tarrant County Food Banks to give back to the community in celebration of National Pasta Day! October 25th through October 31st, at participating Fish City Grills and Half Shells locations, customers bringing in a donation of mac & cheese, pasta, or pasta sauce will receive $3.00 off of their purchase of the new Shrimp Mac ‘n Cheese or any of the new Hearty Item Menu offerings. So while helping to fill local food bank pantries, participants can fill their bellies at the same time!

Stone Crabs at TJ’s. Sweet, Succulent Claws Avail Every Weekend In Season. Florida Stone Crab Claws are one of the most delicious treats from the sea. The large claws are closer in size to a lobster claw than a crab. And the meat?  Oh the meat!  So sweet, so sumptuous, so fresh.
Stone Crab Claw fans know that you dip the crab in a special mustard sauce that we at TJ’s carry all year round (creatively called “TJ’s Special Mustard Sauce”, 3.99/cup). SUPPLIES ARE LIMITED Never trust a “fresh” seafood market that doesn’t run out of things (think about it), so guarante your orders by Wednesday for Saturday pick up. After Wednesday, Stone Crab Claws are first come/first serve (you can still call ahead after Wednesday to reserve from what we have.) Stone Crab Claws are Market Price…we expect them to be apprx 19.50/lb this weekend. Depending on availability the price could drop deeper into the season. 214-691-2369.

The Cultured Cup in The Plaza at Preston will be featuring work from local potter Ginny Marsh.  Ginny specializes in handmade Wabi Sabi style pottery, a form of pottery that draws from the traditions of the Japanese tea ceremony.  They will be demonstrating how to make matcha (Japanese powdered green tea used in the Japanese tea ceremony) in some of her bowls and she will be available to talk about the process of making them and present them in beautiful wood boxes. Saturday and Sunday (Oct. 24-25) from 1-5 p.m.

Gordon Biersch Brewery Restaurant. Set to open its doors to the second Texas location on November 9 at Park Lane and Central Expressway – 8060 Park Lane Suite 125 Dallas, TX 75231. The restaurant will feature an on-site brewery that adheres to the 500-year old German purity law Reinheitsgebot (Rine-HEIGHTS-ge-boat), which states that beers are made from only four ingredients—barley, hops, water and yeast.  Gordon Biersch will offer the definitive culinary experience with its universally inspired, but uniquely American, menu and award winning signature, hand-crafted beers.  A patron can enjoy a Märzen Barbecue Burger while sipping a crisp lager that has been brewed on site or engage in a cocktail from the full service bar while noshing on a Grilled Chilean Sea Bass. Jump for more.

Gordon Biersch Brewery Restaurant will be open for lunch and dinner seven days a week. Hours are Sunday through Thursday, 11 a.m. to midnight; Friday and Saturday, 11 a.m. to 2 a.m. Reservations and private parties are accepted and encouraged.  Kelly Skinner will lead the professional team at the Dallas location as General Manager.  Fort Worth native, Ian Salavon, is the Executive Chef; prior to this position he was the Sous Chef at Gordon Biersch’s Plano location.  Ian attended culinary school at New England Culinary Institute in Montpelier, VT.  Raymond Plasek, who was born in Houston, is the on-site brewer; before joining the Gordon Biersch team, he was the brewer at Big Buck Brewery and Steakhouse in Grapevine, TX.

Couple of key facts we discovered – and found quite persuasive:
•    For every $1 we spend, we put $2 back into the economy
•    More than 130 million people eat out daily, which puts more than $3 billion into the economy – every single day
•    The demand created by everyone eating out once more each week could help create nearly 2 million jobs, which is enough to employ 96% of the people who lost their jobs in Q1 2009

Take a look – would love to hear your thoughts.  If you think it’s worth a go, would love to have you guys post it on the blog.  Not looking for a mention of the agency, we really just want people to see the video.  We think it’s pretty inspiring.

Florida Stone Crab Claws are one of the most delicious treats from the sea.

The large claws are closer in size to a lobster claw than a crab. And the meat?  Oh the meat!  So sweet, so sumptuous, so fresh.

RIP’EM AND DIP’EM!
Stone Crab Claw fans know that you dip the crab in a special mustard sauce that we at TJ’s carry all year round (creatively called “TJ’s Special Mustard Sauce”, 3.99/cup).

ENVIRONMENTALLY FRIENDLY
Did you know Stone Crab Claws are a 100% renewable resource? The claws can regenerate in as little as one year!

SUPPLIES ARE LIMITED
Never trust a “fresh” seafood market that doesn’t run out of things (think about it), so guarante your orders by Wednesday for Saturday pick up. After Wednesday, Stone Crab Claws are first come/first serve (you can still call ahead after Wednesday to reserve from what we have.)

CATER A STONE CRAB PARTY
Want the fun of stone crabs without the hassle of cleaning up afterwards? Let TJ’s serve you.  We’ll bring crabs, sauces, sides, utensils and more…prepare, serve and clean everything up. Like a trip to the Florida Keys without the airfare!

Stone Crab Claws are Market Price…we expect them to be apprx 19.50/lb this weekend. Depending on availability the price could drop deeper into the season.

Fried baloney sandwich.

Move over Wingfield’s, there is a new contender for Best Burger in Dallas. Maple & Motor Burgers and Beer is open for business and they make a great burger. I just popped in to the new joint on Maple across from Elliot’s Hardware and bought a fried baloney sandwich and a cheeseburger. I had to give the baloney sandwich to a co-worker because, after one bite, I was afraid I would eat the whole thing. The sandwich consists of a thick slice of star-cut baloney fried on the griddle and nestled between layers of mayonnaise, tomatoes, and lettuce, which is called  Cincinnati-style. You can also order it Cowboy style—cup-fried and filled with chili, cheese, and chopped onion. Could be the best new hangover cure.

I didn’t just stumble into this place. Last week I received an e-mail from owner Jack Perkins who alerted me to the opening along with a note saying that the “four families of Mexican Food” on Maple Avenue–Ojeda’s, Avila’s, Rosita’s, Herrera’s—have taken Jack under their wing and treated his crew like family.

A great new cheeseburger in town.

But back to the burger. It’s a half a pound of freshly ground grilled beef on a perfectly toasted bun–crisp not soggy–and covered with a thick slice of melted cheese. The fries were crisp and passed the “no bend” test. And it’s cheap: the cheeseburger and baloney sandwich are both only $4.50 each and fries are $1.75. Jack was there along with his lovely self-described “wing woman” and they could not have been nicer. I overheard Jack talking to his cooks. He was instructing them on how to cook the burgers. “Make it perfect before you make it fast,” he said. “I don’t want any food critics coming in here and complaining that it isn’t perfect.”

Smoke's $16 burger

Full disclosure: I’m a Cliffdweller and love/hate that the 75225 crowd have discovered how cool life south of the Trinity can be. (Overheard one night at Bolsa: “Oh my gawd! Look at that taco hut across the street, y’all. Have you ever seen so many in your life?” So many what? You figure it out.) That said, I was stoked that the Bolsa owners and chef/co-owner Tim Byres took over Cliff Cafe — a decent hotel restaurant at The Belmont — and reimagined it as a frou frou smokehouse. So, far I’ve been loving the meats (sweet paprika and fennel seed sausage = savory goodness) and breakfast (my new favorite home for biscuits and gravy) at Smoke. But the EB&D Loaded Up and Truckin’ burger is almost as ridiculous as its name: Burgundy beef (so far, so good) topped with bacon, a farm egg fritter, sharp cheddar, onion, tomato, and lettuce all on a griddled honey bun. Two bites into it, my hands were dripping with meat juices and egg yolk, my jaw hurt, and I admitted defeat. It was simply too much of everything. Dissecting the burger, I appreciated the well seasoned beef patty cooked a perfect medium as well as the lightly fried poached egg. But bacon on a burger needs to be crisp. This was thick cut and, alas, flabby. For $16, it was an orgy of competing tastes and textures my mouth couldn’t appreciate. Nor do I appreciate this burger trend of piling everything between two buns, charging almost $20 for it, and declaring it “gourmet.” No. Gourmet is a burger where I can actually taste and savor the beef. So far, I really like Smoke. But this burger bugged me. Am I alone on this issue, SideDishers?

Some people think this is the best burger in Texas.

Listen up: Monday, Brian Luscher of The Grape offered 10 gift certificates to the first ten commenters to this post.

If you are Tx2Step, Elena34, Kyle, Ash, Melody, DarnellErwinFletcher, CD, MaggieP, Chuck, or Erik, e-mail me with contact information so that I can get the certificates to you.

Here is a transcript of our phone conversation.
NN: What is the concept for The Moth?
SW: Huh? I hate that word. I am not calling it a gastropub which has been done to death but never really even done right. It is [Moth] a bar with better food. It will be chef-driven and will open March 1, 2010. The food will be easy and honest. We are interviewing chefs right now. We will deal with local stuff but let me tell you, if it is no good we won’t use it. So there.

NN: Oh, a BBF?
SW: Yes. And let me tell you—we not doing sliders, mac and cheese, flatbreads, or anything with aioli on it. If I see the word aioli again, I will shoot myself. I’m am sick of it all. We may have a wood-burning oven but if we do a pizza it will not be a flatbread it will be a $%^&*@ pizza and it will be a small part of what we do.

NN: Your other restaurants, Flying Saucer and Flying Fish, seem to have a common denominator. Did you call it The Moth because it flies?
SW: I have no idea why I am calling it The Moth. I like it. I like the way it sounds. That is as deep as I am. There is no visual or spiritual element or significance.

NN: Describe the menu.
SW: Well, it will be predominately small plates. At lunch there will a strong ladies element with a nice menu of healthy selections. At night it will turn into more a guy’s place. The beer element is 50% of the drink component but we will also have more wine and liquor than the Flying Saucer.  We will also have a great outdoor patio.

NN: What else?
SW: Well the developer is putting in three other restaurants in the development.

NN: What is the development called?
SW: *#%@, I can’t remember. Something like LOL for Lower Oak Lawn.

NN: Hmm. That is an unfortunate acronym. They should call it LoOla so that people won’t be laughing out loud.
SW: Hmm. You should write that.

If you have a question for Mr. Wynne or would like to apply for a job. Leave a comment.

Memory:  I still have DiPalma’s recipe for chicken lasagna and remember their lemon sauced pasta — it was a great place…

Question: We used to live within spitting distance of Il Sorrento (Hillcrest and Northwest Highway) and went there for all celebrations and we miss it terribly. Do you know of another old world Italian restaurant that perhaps reminds you of Il Sorrento that we can claim as ours so we can relive our youth of smoky piano bars, palm readers, and eating way too much Gorgonzola gnocchi?

Money question: What is the name of that great hamburger place that was also on Greeneville at the same time as DiPalmas? They served breakfast too.

Answers: 1) Share the recipe for chicken lasagna. 2) The last palm reader I witnessed was at Patry’s on W. Lovers Lane. 3) There are no more smoky rooms in Dallas and almost every “marinara sauce” Italian restaurant in Dallas tastes like Il Sorrento. (With the exception of table side Caesar salad and the roaming bread guys with the silver hot boxes.)

However, I do know the burger place—Little Gus’, the original Greek “cheeseburger cheeseburger” spot frequented by an eclectic mix of artists, trial lawyers, judges, politicians, journalists, musicians, and carpenters. It was a great spot run by cousins Pete Lucas and Tony Mantzuranis.  I dug into my nostalgic t-shirt drawer and present this picture for your approval.

While the overall trend in dining today is to eat sloooowly, the Gen Y’ers I know are more content to snack quickly. What happened to the good old days of turning on The Thorn Birds (before you knew Richard Chamberlain was gay), grabbing a spoon and a half gallon of ice cream, and eating the whole thing? Once, after I got turned down for what I thought was my dream job, I went back to my apartment, made a three-layer German chocolate cake, and ate every last crumb. Did I feel better? You betcha.

What is comfort food? At home it is one thing, but now restaurants are trying to comfort us in public. Take Kent Rathbun. (beat, beat…) He has gourmet comfort food. He isn’t alone; there are lots of folks making their mortgage payments by selling upscale mac and cheese. Isn’t gourmet comfort food an oxymoron? If you agree, then WTF is healthy comfort food? A lie? You betcha.

I was curious to see if there were any distinctive differences between generations when it came to constant cravings. I didn’t have to Google far to find this little salty tidbit. Jump with me.The following is copied and pasted from the “Generational Comfort Foods” trend mapping report from the Center for Culinary Development (CCD) and Packaged Facts. (I am not making that up. Someone got paid a lot of money to come up with that. Packaged Facts is going to be the title  of my autobiography.) And here they are:

CCD’s national online survey on the topic (3,700 respondents) found that sweets dominate category choices regardless of age. Nearly half (46%) of men and women across the Boomer, Gen X and Gen Y segments say they turn to baked goods, sweets and desserts for comfort, versus 19% who cite entrées, 14% salty snacks, 13% side dishes, and 4% breakfast foods.
Women favor sweets even more than men (51% of women cite sweets as comfort food, versus 36% of men). Among respondents who cite sweets, 26% chose ice cream as their top comfort food, 23% chocolate and 21% brownies.
Within entrées, roasted meats are the top choice across generations; within side dishes, macaroni and cheese and potatoes are nearly tied in popularity; and within salty snacks, chips rule (cited by 60% of total respondents, followed by popcorn and cheese, at 10% and 8%, respectively).
Cheese — either by itself or with a bread or starchy food — seems to elicit the most “passionate” response across generations, but with generational nuances (Boomers citing artisan cheeses versus Gen X’s cheese crackers, for example).

The research also identified top trends in comfort foods, including:

* Breakfast for dessert. Gen Y pastry chefs and a desire to start the day with a “protein burst” are driving this just-emerging trend. Boxed cereals, already found in snack bars and frozen yogurt shops, are now turning up in desserts, along with desserts such as “glamorized” versions of French toast, waffles and doughnuts.
* Madeover meatloaf. Regional restaurants, nouveau diners and sandwich shops are featuring meatloaf offerings with fuller flavors and natural or leaner meat blends. Boomers like the healthier versions of this nostalgic favorite, while Gen Y is drawn to bolder taste variations.
* Artisan pies. The pies now seen in specialty cafes and fine restaurants reflect the “artisan sprit” of inspired pastry chefs and are not only fresh and “home made,” but “full of good things,” CCD reports.
* Pho/Vietnamese beef noodle soup. First spotted as an emerging trend in 2005, this soup’s popularity has now spread, particularly among ethnically diverse Gen Y consumers. In addition to small shops and Vietnamese restaurant chains, it can now be found in mainstream soup restaurants and Pan-Asian noodle houses. The appeal: flavors that translate well to American tastes, combined with “infinite customizability” via fresh garnishes like sprouts, herbs and condiments.
* Asian curries. Very big among Gen Y and also popular as one-pot dishes among Gen Xers who are cooking meals for growing families. CPGs are beginning to offer curries with new simmer sauces and curry meal kits and frozen entrées.
* “New” casseroles replacing processed ingredients with fresh ingredients, including vegetables and “contemporary” proteins such as turkey, crab and shrimp.
* Mac ‘n cheeses featuring natural and organic ingredients and other flavor twists.

Hmm, is this interesting? Not really, but it is a nice primer to get you in the mood to tell me your guiltiest pleasure(s). When you are down and troubled and need a helping hand, what do you want in that helping hand? Lines are open 24/7. Dish it.

P.S. All of those restaurants listed above are in our restaurant directory. So check it out for more info.

Barry is a lawyer and lives in Austin and is a contributor-consultant to the Oxford English Dictionary, Dictionary of American Regional English, Historical Dictionary of American Slang, and the Yale Dictionary of Quotations. Since 1990 he has also been a regular contributor to Gerald Cohen’s Comments on Etymology. He is recognized as an expert on the origins of the terms Big Apple, Windy City, hot dog, and many other food terms, and he is an editor of the Oxford Companion to American Food and Drink. He posts commentary on Americanisms to the American Dialect Society email list, ADS-L, where he has over 7,000 archived posts since 1996. The dude knows what he is talking about, Cartwright.

Barry sent me an e-mail this morning at 1:38 a.m. It  reads:

It’s not true. Any simple Google for “Fletcher Davis” would have found my work. Anybody would have asked me. I have two young children now, but I work for free.

[Cartwright wrote:] “The documentary evidence supporting this claim is strong: An article filed from the World’s Fair by a reporter for the New York Tribune described a sandwich called a hamburger, made by an unknown vendor.”

Has he [Cartwritght] seen the actual article? Has any of us found the 1904 New York Tribune citation? Why is it missing in the ProQuest digitization of the New York Tribune? Why is it missing in the Chronicling America digitization of the New York Tribune? Even if shown to exist, the 1904 newspaper article wouldn’t prove anything. There is no other documentary evidence from any historical newspaper. Zero. Zip. Nada. STRONG EVIDENCE?

As I discovered several years ago, there is a citation for “hamburgers” in the 1883 New York (NY) Sun. Hamburger sandwiches were served in the 1890s in Chicago, in Los Angeles, in Dallas, and even in Montana and Hawaii.There is no reason whatsoever to conclude that everyone got the idea from tiny Athens, Texas.

[Cartwright wrote:] “There it was dubbed ‘hamburger,’ a term apparently coined in derision by St. Louis citizens of Teutonic extraction who viewed as barbaric the culinary practice, native to Hamburg, Germany, of devouring large handfuls of ground beef, sometimes raw.”

Yep, the name “hamburger” was coined in St. Louis in 1904. This is beyond incompetent.

The Texas Monthly has fact-checkers and access to Google searches, no?

I’m sure Mr. Cartwright wrote this piece just to get Barry all ticked off so that a wild fire of talk about his article would spread across the blogosphere. Facts be damned, it’s all about links and hits. Dishers, we might as well strike the first match.

If I told you, they’d have to kill me. But let me say this: It’s in Dallas. (You’re number one, you’re number one . . . .) It would be about the fiftieth — no, hundredth– place that would come to mind when you think, “I’m in the mood for a burger.” But once you had it, no other would do. Pat.

The list is coming out mid-afternoon tomorrow. So they sayeth (the almighty “they”).

Okay, I have a prize. I don’t know what it is, but it won’t be a date with “the almighty ‘they’, Evan Smith,  it will be good. If you guess the winner of the Best Burger in Texas according to Texas Monthly, you will win it. Here is my guess: Taco Diner. GO.

What places in town offer house-made veggie burgers?
Or, at least, non-Boca or Gardenburger or Morningstar Farms veggie burgers?
Essentially, burgers I can’t make at home.

My favorite used to be at the Stoneleigh P, but they discontinued it. I know
the Monk and Capitol Pub both have house-made veggie burgers. Looking for
some others.

Help? Anyone? (And for those who remember, we did post something about this about a year ago. However, most of the commenters spent more time debating the merits of a meat-free burger than giving helpful suggestions. Here’s hoping the pattern doesn’t repeat itself.)

Harvey threw this steak at me.

Seriously. Earlier this morning I walked into Buzzbrews on Lemmon and as I approached the table where sat one Harvey Gough, he reeled his hand back and threw a frozen steak at me. AGAIN.

It seems like yesterday that I was sitting in a cargo container on an isolated Air Force base in Uzbekistan with an ice pack on my eye after Harvey had hit me in the face with a frozen sirloin. In case you missed the escape, it’s all here in black, white, and red.

Anywhoo, Harvey and I never kissed, but we made up. He’s now happily married and has a gorgeous 4-year old daughter who looks just like her mother. Besides our trip in late 2002, Harvey has taken many missions overseas to feed the troops.

Harvey and I met today to discuss another (im)possible mission. I’m sure it will never happen, but it’s always fun to listen to “Harvey Stories.” I know, you either love him or hate him—the stories of his abuse to customers at his Goff’s Hamburger store are almost (he wishes) legendary. But he has some tales that, if published, would be a best seller. (Oh, let’s cast the movie!) I can’t tell you all of the things going on with Harvey—he’s got a few irons in the fire. But stay tuned. There will be news. Hey Harvey, DUCK!

Gena and Mark Maguire. Mark will be sworn in as new prez of TRA tonight.

Yesterday, the Southwest Foodservice Expo opened for a three-day run at the Dallas Convention Center. I spent most of the day wandering the halls with InsideCorner’s Evan “Grumpy” Grant. We bumped in to PegNews’ Teresa Gubbins and Marc Lee, Mark and Gena Maguire, Herschel Walker, Amy Severson, Lee Fuqua, and Richard Chamberlain.

I hope the 12 Dishers who “won” an opportunity to roam the event will file their reports below. If you followed DSideDish on Twitter, you already know our knee-jerk reactions. If not, I’ve decided to post my report through pictures. Click on the box below for slideshow.

Southwest Foodservice Expo June 28, 2009

Some cars are almost bigger than the restaurant.

We ordered two burguesas con queso, fries, and a strawberry shake. Our driver, a vegetarian, skipped on their offer to make a burguesa sin burguesa. We sipped the strawberry shake with remnants or real strawberry in the mix, and headed over to the patio at Whole Foods on Lemmon to eat.

Here’s the deal: the burgers are skinny meat, skinny bun. I like that. If you like thicker meat, order a double. The lettuce is shredded and the secret sauce (Cholula hot sauce-spiked mayonnaise) adds a nice kick. I would eat the burger again.

However, I never want to see the fries once more.  The skinny, limp, tasteless fries are served in a cup and hang over the sides like dead worms. Pick one out, squeeze it, and watch your appetite evaporate. I’m not a grease snob—I like a good shot of lard every now and then, but these pathetic half-cooked strings mixed with quarter-sized chunks of almost raw potatoes dissolved into a pasty mass. They leave a strong aftertaste of car exhaust—gassy, smoky, and toxic—in your mouth.

Our wacky art director, Todd, loves the Monumental, a ginormous burger/torta concoction with layers of beef, spicy mayonnaise, cheese, avocado, crispy tostadas (orange?), ham, and refried beans. Oh, and a whole pickled jalapeno.

The two other cars we observed were full of yuppie, white Americans. A Hispanic man stood on the street waving a sign and urging drivers to pull in. Burguesa Burger felt a little too American for comfort.

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.

Another addition is the Ballpark’s new “Beers Of Texas” program. Fort Worth’s Rahr Brewery will be sell small-batch hand-crafted beer: Blonde Lager, Rahr’s Red, Buffalo Butt, Ugly Pug, Stormcloud, Blind Salamander, and seasonal brews.

But here is the greatest deal: The All You Can Eat section. I am not making this up. There are 2,100 seats in the Upper Home Run Porch (used to be Rawlings All-American Grill). Tickets in this pig-out section are priced at $34/$39 for Premier Games, but on Friday, non-Premium Games, the seats are $25. Did I mention it was all you can eat nachos, hot dogs, grilled chicken sandwiches, peanuts, popcorn, soft drinks? Baseball? Who cares!
Jump for the sexy stuff, like Nolan’s meat, and sports food porn.

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