This morning's breakfast crepe (from Flippin' Out Crepes' Facebook page)

I guess I brought the torture upon myself when I “liked” Flippin’ Out Crepes’ Facebook page a week ago. It all started when I caught sight of its mom’s triple chocolate bundt cake crepe with fresh raspberry sauce on my newsfeed on May 11. The crepe laid innocently in a plastic container, ready to be gorged down. Then, yesterday, a philly crepe with cheese bursting out from its sides made its photo debut on my homepage. Great. Thanks, Flippin’ Out. You’re making it really hard for me to heed Mark Bittman’s advice on consuming less meat. All I want is to bury my teeth in that brown glob of dead cow, let cheese dangle from the lips of my mouth, pat my balloon belly, and take a fat nap afterwards. Forget about work. The thing is, I was ready to ignore your tempting offerings and go back to my crepe-less life, but then you posted a breakfast crepe with fluffy egg and bacon about an hour ago. Why??? And how in the world did you know I was already thinking about you?

I think it’s time for me to dislike you on Facebook. It’s been a tough decision for me, but I’ve decided it’s best that we break up this newsfeed relationship for the sake of my sanity.

Tuesday’s for the month on May ONLY. Offer good for Patio and Bar ONLY. ALL food is discounted 25%. We will have a featured bottle of white and red wine for $25. Good for ALL Oak Cliff residents (just bring in any proof). No reservations, first come – first serve (seating is limited). For ALL non-Oak Cliff “Like Us” on FaceBook and get the same royal treatment

Huh? What? We can all become groovy OC residents just by clicking Facebook!? It’s a Christmas miracle!

Hours, etc. below.

UPDATE: Sorry, the name is Rosemont not Restaurant Rosemont.

www.rosemontdallas.com [ almost live! ]
tuesday – friday = 7:3a-2:3p = breakfast til 10:3,  lunch til 2:3
saturday – sunday  =  8a-3p  =  brunch all day
monday = closed

f  214.741.6066
e  info@rosemontdallas.com

Take-out to come – but not right away.  Maybe after a month or so.

48-Hr Cracked Pepper Brisket Sandwich at Off-Site Kitchen

Few restaurants have received as much pre-opening buzz as Nick Badovinus‘ highly anticipated Off-Site Kitchen.  As a fan of his work at the Neighborhood Services ventures, I’m not ashamed to admit that I was as giddy as a school girl every time a shred of news regarding its opening surfaced. Naturally, when Off-Site Kitchen did open, 98% of the blogosphere rushed to see what kind of magic Badovinus and crew had been brewing up for all those months, and appropriately, nearly every food writer got right to work gushing about it all over the internet. And honestly, it deserved every bit of praise that has been thrown at it.

Now that some of the early chatter has started to simmer down a bit, it seems only appropriate to express my love for the humble, working-man’s menu at Off-Site Kitchen, particularly through praise of one of my favorite items on the menu board, the 48-hr cracked pepper brisket sandwich. It took a few visits to be able to mentally pry myself away from their excessively delicious burgers, but when I was finally able to take the plunge into non-burger territory, my efforts were so handsomely rewarded, I no longer fear to stray.

The brisket sandwich’s core is, of course, a bed of tender, fatty brisket, slow cooked for 48 hours, dripping seductively with rendered fat and meat juice, and flavored subtly with spicy cracked pepper. The chopped beef is stuffed inside a soft white roll, along with melted Swiss cheese and caramelized onions. Shredded lettuce, tomato and a cherry pepper mayo provide the finishing touches on this exquisitely constructed sandwich.  The cheese envelops the hot beef and onions, providing a creamy richness to the salty brisket. The tomato and cherry pepper mayo provide a surprisingly tangy sweetness that counters the cheese and beef perfectly. While eating one, it takes everything I have not to run away and hide in some remote cave, gently cradling this sandwich in my arms, rocking back and forth, calling it “my precious.” It’s magical.

Double Burger with Cheese and Bacon at Off-Site Kitchen

If you haven’t visited Off-Site Kitchen yet, what the %&$# are you waiting for? It’s humble, understated location and surrounding industrial sprawl only emphasize that Badovinus has truly created a diamond in the rough. It is also telling, and speaks to Nick’s character and concern for his restaurant’s success, that every time I have eaten at OSK, Nick, himself, is in the kitchen, slinging burgers and dropping fries (which, by the way, are my favorite fries in the city) into hot oil with the rest of the crew.  He knows how to cook for the working man, because the dude IS one. My hat’s off to you, sir, and all of your fine crew.

The best fries in Dallas? In my opinion, yes.

]]> http://sidedish.dmagazine.com/2012/04/11/eat-this-now-48-hr-cracked-pepper-brisket-sandwich-at-off-site-kitchen-in-dallas/feed/ 5 http://sidedish.dmagazine.com/2012/03/20/eat-this-now-pork-guisado-from-la-nueva-fresh-and-hot-in-dallas/ http://sidedish.dmagazine.com/2012/03/20/eat-this-now-pork-guisado-from-la-nueva-fresh-and-hot-in-dallas/#comments Tue, 20 Mar 2012 19:36:55 +0000 Daniel Walker http://sidedish.dmagazine.com/?p=38253

I’ve done a decent amount of travel around Dallas as part of my own personal taco crusade.  But unfortunately, my taco radar is pretty much dark across the taco dense region just east of Harry Hines and north of Northwest Highway.  A few establishments have crossed my path in this area, but one experience in particular which involved a tiny, no-name roadside taqueria, lack of electricity and refrigeration and a putrid, spoiled pork barbacoa taco, has left such a sour taste in my mouth that I rarely adventure there these days.

Luckily, I was redirected back to the area by the highly respected taco tycoon, Jose Ralat-Maldonado of Taco Trail fame.  When this dude tells you to make a trip somewhere, it’s best not to question his authority.  This particular outing brought me to a previously unheard of joint called La Nueva Fresh and Hot.  I am a sucker for fresh, I’m a sucker for hot, I’m even a sucker for neuva.  How could I go wrong? I couldn’t.

Read on amigos…

When one enters the indiscrete, strip-mall tortilla shop of La Nueva Fresh and Hot, there is an immediate barrage of smells and sounds.  The aroma of freshly ground corn permeates the air as the incessant whir and grind of a conveyor-belt tortilla press nearly makes conversation within the shop impossible.  A plume of hot air from the machinery and stovetops slaps you across the face a few times as you walk through the door.  This place is not striving for atmosphere, don’t expect anyone to tuck your chair in or gently place a black silk napkin across your lap, La Nueva just wants to stuff you full of delicious tacos and they don’t care how that gets done.

What convinced me to sample La Nueva in the first place was the promise of exceptional pork guisado tacos, a personal favorite of mine, composed of stewed meats in rich, hearty sauces. La Nueva’s may be the best I’ve sampled for years.

Guisado tacos come in two varieties at La Nueva, pork verde and pork rojo.  The verde version incorporates tender, succulent pork stewed in a blend of sweet tomatillos and peppers and with a surprisingly spicy finish. The rojo version is laced with strips of cactus to give an earthy, slightly tart flavor to the stewed pork meat. Each guisado comes nestled in soft corn or flour tortillas, that couldn’t get much fresher, or hotter for that matter. Both were exquisite, but for me, I think the verde really stole the show.

La Nueva Fresh and Hot is the epitome of a hidden gem, a place that certainly deserves more attention from loyal tacoists in this city.  It may be a bit off the beaten path, but you know how Robert Frost felt about taking the road less traveled. And that dude knew his tacos.

La Nueva Fresh and Hot

9625 Webb Chapel Rd.

Dallas, TX

While the Korean-Mexican fusion concept is far from novel at this point, this doesn’t mean it is not every bit as delicious as it was when people were going absolutely batty over the idea of a Korean taco.  Now that this multicultural mish-mashing seems to be slowing down a bit, perhaps it is safe for me to declare my personal favorite, an honor which I bestow upon Kor-BQ in Plano.

I first sampled Kor-BQ shortly after they opened in late 2010.  At the time, whisperings of the taco fusion movement from the West Coast, particularly L.A.’s Kogi food truck, were just barely reaching the ears of North Texans. It was an exciting time for everyone, and I’m sure I was not the only taco lover excited to sample the intriguing flavor profiles of “East meets West.”  Kor-BQ was the first of its kind to hit the Dallas area dining scene. Many others have followed, but I still find myself trekking up to Plano anytime I need to fulfill my cravings for a sweet and spicy Korean short rib taco.

Kor-BQ's Bulgogi Kuesadilla

Kor-BQ’s menu is filled with some of the usual offerings one would expect from a Korean taco joint.  Tacos are offered with a choice of four meats: galbi (marinated short ribs), bulgogi (marinated ribeye), dweji (spicy marinated pork) and dak (spicy marinated chicken).  Customers are then able to choose their style of condiments which include a cilantro and onion mix or a lettuce slaw and soy vinaigrette mixture with a sprinkle of sesame seed.

A personal favorite of mine is their wonderful “kuesadillas,” which take freshly grilled flour tortillas, your choice of meat (mine is usually the bulgogi ribeye), shredded cheese, with a side of their Korean salsa and sour cream.  When all the components combine, it is a hot and altogether blissful experience.  The combination of the sweet and spicy ribeye with the rich melted cheese is a unique profile of flavor and texture which helps keep Kor-BQ at the top of my list.

Beef and Glass Noodle Egg Rolls

Other crowd pleasers include their hearty rice bowls, beef and glass noodle filled Korean egg rolls, and loaded Korean fries with choice of meat, cheese, sour cream, salsa, and their house blended “special sauce.”  Every dish I have tried is fantastic.  Their meats are truly a cut above the rest, always fresh and dripping with flavor

Kor-BQ operates more like a stationary indoor food truck than a typical restaurant.  There is no seating in the restaurant and customers line up along a standing-height counter to devour their tacos and other goods served in small paper baskets. While this allows them to function in the tight confines of their strip mall location, it also avoids some of the weather issues which complicate the lives of food truck owners. It works for them, and I’d probably still eat here if they made me do it while laying on a bed of nails.

With its close proximity to Plano’s Willowbend Mall, Kor-BQ is the silver lining to my wife’s current obsession with H&M.  While skulking around the mall is generally never my idea of a good time, I have found that on a good day, I can slip out of the mall just long enough, while my wife is oogling over leather boots and knit-scarves, to grab some Korean tacos and get back before she even notices I am missing (assuming the I can avoid taco juice stains on my shirt from spoiling the getaway). No matter the risk, Kor-BQ is worth the adventure.

Kor-BQ

6505 W. Park Blvd. #314, Plano TX

Beware of George. (photo provided by Highland Park Cafeteria)

Nothing beats stuffing your face with mashed potatoes and cherry pie while Abe Lincoln – that serious Civil War hottie – stares down at your plate.

Thankfully, Highland Park Cafeteria is making all your dreams come true with live patriotic piano music, fresh-baked pies, and decorated cookies between the hours of 11 AM to 8 PM today. Kids under ten eat free with the purchase of an adult meal for TODAY only.

What does Presidents Day have to do with kids eating free? No idea, but free food is never a bad thing. Plus, all the Presidents and their First Ladies will be there, eyeing you from their wall.

1200 N. Buckner Blvd.
214-324-5000

Poutine from the Greenhouse Tavern, Cleveland OH (photo from Columbus Underground @ www.columbusunderground.com)

A couple of weeks ago I gushed about my love for the burgers at Kenny’s Burger Joint.  One of our Sidedishers, “Kirk,” commented that they offered “the closest facsimile of poutine in the DFW area.”  When I heard this, it was not long until I found my way back to sample the Kenny’s version.  As you likely know, “poutine” is a classic Canadian dish, traditionally composed of crispy French fries, cheese curds, and a brown gravy.  The most successful variations of poutine are able to serve the fries thick and crisp, the cheese curd soft but not so completely melted that they lose all their texture, and the gravy incorporated into each bite, but not so much as to turn the whole thing into a soup or make the fries overly soggy.  However, this dish is incredibly hard to find in Dallas.  I don’t understand why this is so.  Perhaps it’s our distance from our neighbors to the North? Perhaps there are not enough Canadians here in the Lone Star State?  It really is a travesty.

Kenny's version of "poutine"

Kenny’s version was tasty but had some flaws compared to the more traditional Canadian versions. It was very heavy on the gravy, which left the otherwise exceptional fries a bit too soggy.  The melted Jarlsberg cheese was rather scant and lacked the textural chew that comes from a good cheese curd.  One of the more memorable American variations can be found at the Greenhouse Tavern in Cleveland, OH which serves duck fat fries, mozzarella curd and veal gravy.  However, there seems to be nothing like this in the Dallas area.

What gives, Dallas restauranteurs?  This is a dish I think Dallas would truly embrace.  Even a poutine food truck could work.  Anyone know where this delectable dish may be found in Big D?

When do you know that you have started to become a little too familiar with a restaurant? Well, if you pull into Kenny’s Burger Joint and your kid starts cheering, “Yay! Uncle Kenny.”  And no, I’m not related to Kenny Bowers…and my kid hardly even recognizes his grandparents.  Perhaps this familiarity could be seen as a problem in a city that offers so many burger options, but to be honest, its easy to get underwhelmed by the consistent stream of the newly minted burger joints.  Seems like there are about 2 new openings a week, la-dee-frickin-da. These days, I can count on one hand the number of places I will actually patronize to in order to obtain a truly exceptional burger.  Kenny’s has been doing things right since the beginning.

Kenny will tell you that he originally got such excellent feedback from his “Sterling Silver Burger” at Kenny’s Wood Fired Grill, that it was only natural to create a burger-centric restaurant.  And we are all blessed because of it.  Sure, it’s a bit of a pain for many to trek out to Frisco, but when quality and consistency intersect, the results can be something so enticing that nearly anyone can bust out of the north-of-635 bubble.

The first time I ever bit into a burger created by The Burger Meister himself, I knew it was the beginning of a long and fruitful relationship.  Not only has Kenny made me a happier person, he has made me insanely popular with my new friends who seem to always want recommendations for burgers.  Kenny’s has been one of my obvious recommendations for years.

What makes Kenny’s burgers special? Many things, I suppose, but that man just does the basics right.  The Sterling Silver brand beef is always incredibly juicy, like, army-of-napkins-to-clean-up-with juicy. Everything is fired over a wood-burning grill fueled by nothing but sweet Hickory.  The buns, a lovely Ciabatta, baked fresh daily by the local folks at La Spiga bakery, are soft, airy, but sufficiently sturdy to withstand said juices from creating a floppy, soggy mess.  My personal favorite, the Black & Blue, adds the expected bleu cheese and dressing, but also blends their beef with a touch of Cajun spices.  The finished product is a brilliant piece of work.  But honestly, it’s pretty hard to screw up an order at this place.

With most burgers in the $6-8 range, the KBJ truly is a gem among burgers joints.  I’ve paid triple that for far inferior burgers.  So buckle down and make the journey up to Frisco, it’s a lot less intimidating than you think.  I’ll even hold your hand as you cross the street if it helps.

We all know that making a decent grilled cheese doesn’t require a membership in Mensa.  I mean, I was making them at 7 years old…sure they were more often burnt to a black crisp than a nice golden brown, but I just called it “extra toasty.”  A number of joints around the country have popped up, determined to push the grilled cheese sandwich where it has never been before, including places like Cleveland’s Melt Bar and Grilled, Austin’s Chedd, and NYC’s Melt Shop.  So when I first heard about Ruthie’s Rolling Café, one of Dallas’ freshest food trucks dedicated to the humble grilled cheese, I was intrigued. Personally, I love the idea of dedicated cuisine.  If you do one thing, do it right, I always say…okay, I don’t actually say that very often, but if you are only doing one thing and you suck at it, you may want to reconsider the direction your life is heading.  I digress. I hoped that with Ruthie’s, this would not only be the beginning of a long, fruitful relationship between me and some beautiful sandwiches, but that Ruthie would pave the way for a grilled cheese revolution.

I am happy to report that Ruthie’s makes a mean grilled cheese.  Perhaps you have been reluctant to jump on the food truck bandwagon.  I know I have been, as I typically prefer, you know, chairs, air conditioning, and tables, but I can put all those niceties out of mind for some Ruthie’s.  Even if I had to eat her sandwiches in a dark alley behind the Wal-Mart while lying on a bed of nails inside a dumpster, I would have no complaints.

While patrons are afforded the ability to create their own combination of bread, cheese, meats, and condiments, my personal favorite would have to be the grilled sourdough with sharp cheddar, bacon, grilled tomato and caramelized onions. Too often I’ve been served a grilled cheese so heavily laden with butter that the finished product comes out soggy and limp.  No one wants that, trust me. But Ruthie is doing things perfectly.  The bread has a perfect buttery crisp exterior with a soft chew retained from the exceptional sourdough.  The cheese is, of course, hot and melted throughout, the bacon thick and crisp, with the tomato adding a touch of acidity to cut through the richness of the cheese and bacon.  No joke, it’s a darn near perfect sandwich.  Pair it with whatever you like as a dipping sauce, but their special “slob sauce,” a secret tangy, creamy mixture is a perfect accompaniment in my opinion.  However, I wouldn’t be upset if Ruthie decided to blend up their own version of tomato soup sometime in the future.

Help ease some of your holiday shopping stress and check them out while you are braving the crowds around town.  Take it from a man who only lasted 30 minutes at Northpark Mall this weekend, you will want something to help relieve the tension, assuming you make it out alive.

Other discounts for Saturday only:

* Wild Salsa, Dallas Chop House, Dallas Fish Market: 20 percent off food
* Iron Cactus: $5 hot chocolate infused with Rumpleminz
* Ravenna: Children under 10 get a free pasta dish; accompanying adult must purchase entrée
* The Joule: complimentary hot chocolate, hot cider, popcorn, and cookies

Oh yeah, it's for real.

We’re suckers for any press release that contains the following sentences:

• Yes, this is really real.
• Don’t you judge us; we all knew it would end up here someday.
• And yeah, your right we probably did go too far this time.
• Sorry, Mom.

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…Still on the fence? Here’s a little rationalization.

FACT – People are passionate about bacon.  According to a recent survey of Canadians by Maple Leaf Foods, Canada’s market leader in the bacon category, when asked to choose between bacon and sex, more than four in 10 (43%) chose bacon.  Thanks to baconlube, Canadians will never have to choose between two of life’s greatest pleasures again.  So you’re welcome Canada, you’re welcome – we’ve got your back.

Need I mention, we’ve requested a sample?

Caciotta from Mozzarella Company.

A couple of years ago we threw a cheesemaker appreciation reception at Celebration Restaurant. Well, we’re doing it again on October 27. Join us from 5:00 to 6:30PM as we taste the Texas cheeses that recently won American Cheese Society awards.  Come meet Paula Lambert (Mozzarella Co.), Rebeccah Durkin (Brazos Valley), Amelia Sweethardt (Pure Luck), Edgar Diaz (Three Happy Cows), Dave Eagle (Eagle Mountain), and Dr. Anne C. Jones (Latte Da Dairy). And as always, the affable Meaders Ozarow (Empire Bakery) will be there with the bread. Check out all of the award-winning cheeses below. See you there!

Jump for the glorious cheeses.

Mozzarella Company, Dallas, TX

Paula Lambert

Goat Ricotta 1st place

Hoja Santa (Herbal Goat) 1st place

Pecan Praline Mascarpone Torta 1st place

Queso Blanco with Chile and Epazote 3rd place

Brazos Valley, Waco, TX

Rebeccah Durkin

Eden (Brie) 1st place

Brie (Brie) 2nd place

Cheddar 3rd place

Pure Luck Farm and Dairy, Dripping Springs, TX

Amelia Sweethardt

Hopelessly Blue (Goat Blue) 2nd place

Basket Molded Chevre 2nd place

Three Happy Cows, Dallas, TX

Edgar Diaz

Blueberry Drinkable Yoghurt 2nd place

Plain Drinkable Yoghurt 3rd place

Eagle Mountain, Granbury, TX

Dave Eagle

Birdville Reserve (Am-made Intl style) 1st place

Latte Da Dairy,  Flower Mound, TX

Dr. Anne C. Jones

Goat Cheese Truffles 2nd place

Empire Bakery

Meaders Ozarow

Nestled in the shadows of the towering stadium of the Mesquite High School fightin’ Skeeters, sits a humble family-owned pie shop with owners every bit as sweet as their glorious cherry pie.  Dallas needs more pie shops like Scrumbscious.  Sure, plenty of places offer a handful of pie flavors, many of which are honorable in their own right, but when an establishment is willing to dedicate their lives to the creation of an American icon, you can rest assured they are going to do things right.

Choosing your slice of pie can be a daunting task indeed for the indecisive and scatterbrained among us, but luckily you are safe enough just throwing a dart at the menu board and ordering whatever it lands on (Note: do not throw darts in the store, they do not appreciate this).  I could ramble on about my favorites, the silky smooth coconut cream, the rich, aromatic fresh pecan pie, but really, just go with your gut on this one.

There's a whole slice of pie in there, people!

But what drew me here was not the simple promise of fresh baked pies.  I have heard rumors for months now about the legend of Scrumbscious’ Pie Shakes.  Sure, the concept is simple enough.  Take everything that is sweet and lovely about the pie eating experience, slice of pie + ice cream + a dash of milk, throw it into a blender and drink it all through a straw.  Not rocket science (my granny has been doing the same thing with all her meals ever since her dentures started slipping), but something magical is to be had in the humble pie shake.  The ice cream tastes sweeter, the pie still sings softly through the symphony of flavors, specks of flakey pie crust threaten to clot up the straw and end the entire experience, but magically things turn out alright, and your you can suck your joy down in a steady stream of pleasure.  A dollop of whipped cream adds the finishing touch to an already over-the-top experience, and I’m not complaining.

Any slice of your choosing can be incorporated into the Pie Shake, so let your imagination run wild.  All your favorites are waiting for you: apple, cherry, blueberry, strawberry, banana cream, sweet potato, or pumpkin. You will begin to wonder why you never thought of this million-dollar idea.  You may even begin to imagine what other goodies could be upgraded to shake form.  Cupcake shakes? Cakeball shakes? Whoopie pie shakes? Deep fried shakes? Easy there partner, just leave the shaking to the experts, and no one knows better than the folks at Scrumbscious.  Enjoy, dear friends.

Scrumbscious Pie Company

1151 E. Davis St.

Mesquite, TX

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.

(L-to-R: The Samoan, Lemon, Apple Pie)

Still, there is enough originality and adventure at Denton Square Donuts to justify a mini-excursion to this quaint corner of the world know as Denton Square.  Undoubtedly, the most chatter/uproar/praise is likely to stem from the unorthodox texture of these donuts.  Indeed, to say that they more closely mirror a baked turnover is not a far cry.  One should not expect the golden greasy bits of fried dough we have all come to expect from a donut (mind you, I am in love with these golden grease traps).  Instead, Denton Square’s are baked up light and flakey, but still sweet and tender.  Jellies, creams, and icings are made with love and each donut is hand-crafted with care.

Of the handful of items on the menu board, I sampled as many as I thought my stomach could handle (and he gave it a pretty solid performance, I must say). I quickly fell in love with the “Samoan” with vanilla icing, toasted coconut, chocolate chips and caramel bits.  The “Cinnamon Doughst” was also a pleaser, with creamy vanilla frosting, vanilla glaze, and a sprinkle of cinnamon/sugar, all complementing the lightness of the donut perfectly.  The Bacon Maple was well executed and incorporated the much-loved combination of salty and sweet admirably.

Although DSD’s rendition of this classic American comfort food could never replace my beloved standard fried version, it’s nice to know that after a night of grease-drunk debauchery, filled with fried bubblegum, fried butter, and fried salsa, one can wake up to the lighter side of breakfast and still go home a happy camper.

Denton Square Donuts

208 W Oak Street

Denton, TX