Leslie Brenner takes down Stephan Pyles in this week’s dining review. Yay for getting past the paywall! The Dallas Morning News’ dining critic asks Mr. Pyles what’s up with his unseasonal menu and why she received such poor service at his eponymous restaurant.
The copywriter of Chicken Scratch’s new billboard is launched into Reddit stardom. And just think: All he had to do was quit his ad agency job. Redditors voted copywriter Matt Bull’s post about the billboard to the front page on Wednesday. Craziness.
The Kitchen LTO unveil party tonight is completely sold out, so you can’t buy tickets at the door tonight. Sorry, Charlie. You had your chance.3 Comments »
Ever since I stumbled upon Rudy’s Chicken’s Facebook page, I’ve been meaning to visit this South Dallas icon at 3115 S. Lancaster Rd., where the neighborhood goes for its chicken. And, truthfully, any page with the tagline of “CHICKEN SO GOOD YOU’LL SLAP YO MAMMAS MAMMA” gets my blood flowing. It makes me want to yell “chicken” the same way Mel Gibson drags out “FREEEDOOOOMMM” for 8 seconds long, right before he gets beheaded in Braveheart.
Yesterday Matt Shelley and I arrived in front of an unassuming, white building at 1:30 p.m., where the drive-thru line for Rudy’s Chicken was about five cars long, and the stand-outside-pick-up line had 6 to 8 people waiting. But the lines at Rudy’s move quickly. You’d think there might be little green elves inside, but no. Employees wear red polo shirts, rushing to fill orders as they received orders. “What you got?” called a man from the back. “Two breasts and two legs!” I shouted through the thick, hazy smell of oil. “That’ll be seven dollars,” said the woman operating the cash register. “It’s cash only.”
Matt grabbed his separate order of 13 thighs, legs, and breasts (it came with 14, but he gave one of the legs away to a homeless man standing nearby) and we drove off. There’s nowhere to sit inside at Rudy’s Chicken. If you want liver and gizzards (7 of each for $5), it’s a 10 minute wait in the hot, hot sun. So we stuck with fried chicken, got our order and buzzed outta there. It felt like we were carrying gold in our hands.
One February 27 post that asks, “How do you feel about our chicken?” has 912 likes, 322 comments, and 13 shares. That’s like, um, 488 times more likes than the Chronicle of Higher Education gets when they write a post about students paying a higher percentage of the cost for public colleges than states do.
All you crazy, diehard fans of Rudy’s Chicken better get your vote on. Rudy’s is in the “Best Fried Chicken” category for Best of Big D: Food and Drink, along with other heavy contenders this year. May the best fried chicken win.
Everyday lately, it’s warm, it’s cold. It’s cold, it’s warm. Get it together, nature. There have been so many cloudless days the last few weeks that look so inviting, but it’ll be like 50 out, with a wind that charges directly through your soul. Then it’s hot in the sun, arctic in the shade. I don’t know whether to wear a parka or jorts (probably both).
Weather as ambivalent as this calls for a dish that works no matter what it’s like outside, so this week it’s all about posole. Posole is a classic, traditionally pork (but in this case chicken) and hominy soup/stew. How classic is it? According to wikipedia, pre-Columbian* classic. In other words, it’s an old dish.** It’s kinda crazy that, given it’s extensive history on this continent, I didn’t get the memo about it’s existence until 3 or 4 years ago. No matter, I have made up for lost time since then.4 Comments »
Football season is nearly over. In a couple of weeks, we’ll have had all the big hits, wild finishes and exhaustive periods of waiting around while every scoring play gets reviewed over and over. Gone, too: the tailgating, the lighthearted Sunday binge drinking, and the wings.
Buffalo wings are as integral a part of the culinary fabric of gridiron fandom as nachos or dogs are a part of baseball’s. Same goes for hockey and, well, I whatever it is hockey fans like. Molson’s? Sushi? No idea. But there is little doubting the supremacy of the humble buffalo wing as a preferred snack of the couch-bound Sunday masses.1 Comment »
Take advantage of the heat reprieve we’re getting this weekend (highs in the low 90s) and go roam your local famer’s market. Scattered showers are predicted, but don’t let that keep you indoors. Most of the markets are running at full speed rain or shine. August is the month that many local fruits are winding down, so run, don’t walk, to get your fill of the peaches and melons!
Celebration Farmers Market:
This week you should find fresh TX peaches, tomatoes, cucumbers, okra, squash, peppers, melons, corn on the cob, red beets and fresh-hulled peas, some organic tomatoes, cucumbers, eggplant, cookies, tamales, and Mozzarella Company cheeses, among other spoils. To go along with your vegetables, pick up almost any cut of pork that you can think of from Holleman Farms. This isn’t just any type of pork, it is Red Wattle Pork, a breed that produces extra lean meat. Sadly, Cita’s Salsa will be absent, but In A Pickle will be back with their famous bread and butter pickles and their other pickle varieties.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m. Continue reading "Dallas-Area Farm to Market Report Weekend of August 18-19"1 Comment »
Over on Frontburner, Tim has the story.1 Comment »
This is a gratuitous combination of stuff. A mashup.
Everybody loves a good mashup. Maybe even a little too much. The existence of the KFC “famous bowl” and people who put bacon on everything prove that.
This mashup is way less, frankly, bonkers than those. Masala is tomato based, so using it as a pizza sauce isn’t too far of a leap and naan fills in nicely for pizza dough*. And it’s a great one to do as an appetizer for a party, because you can crank them out pretty quickly.
jump to get mashed-up Continue reading "Look What I Made: Chicken Tikka Masala Pizza"
She’s looking for a restaurant or store that makes chicken salad “her way.” Why she doesn’t make it herself is a mystery but she asks you to pull out your crystal ball and make her life perfect. Hear her plea:
Hi Nancy! I know you get lots of questions but I am having a large (50+) baby shower for a friend and I want to serve an old fashioned chicken salad. I love my recipe which has shredded chicken, grapes, and almonds. I put a scoop inside a half a mango and serve. Do you know any big place that would make a batch like this for me? Would love it if you could ask your readers! Thanks!!!!
There is your task. Complete it.18 Comments »
I’m a bird lover and a lover of fried chicken. Yes, it’s an anomaly I shove to the back of my brain when I dine. I’m also a dog lover but, because I consider them pets, I don’t eat them. Yes, it’s a fine line or stone’s throw (insert your favorite cliche here) away from hypocrisy. Many people are raising chickens in their backyard and their reasons for doing so are varied. Some like to eat a lot of eggs. Others raise and sell their chickens. It’s a marvelous way to keep in touch with the food supply and an excellent family project.
In this month’s D Magazine, photojournalist Misty Keasler profiles several families who raise chickens in their Dallas backyards. You’ll see gorgeous hen houses, eco-friendly backyards, and cute kids gathering eggs. However, I can’t get that famous Thanksgiving scene in the movie Giant out of my brain.
Bradford Pearson over at Oak Cliff People just alerted me to a good deal that ends before 3 p.m. today. If you follow these simple steps from Cafe Brazil’s website, you can earn yourself a free spicy chicken sandwich.
- Must purchase a drink – any drink
- You must print off this blog post and present it to your server or show it on your smartphone/iPad/laptop/etc.
- Not valid on to-go orders
- Offer valid while supplies last
This offer only applies to the Bishop Arts location, and make sure you print off the blog post that I linked in the instructions (so, obviously not this SideDish one). Have fun eating, then tell me how it compares to Chick-fil-A’s spicy chicken sandwich, will ya?
There is so much going on this weekend (i.e. Taste Addison, Crawfish Boil at Dodie’s, etc.) that it’s got to be hard deciding what to do and where to go. Let me see if I can help. Clear your schedule, drop what you’re doing on May 20, and go visit some chickens on the Peep at the Coops tour from 11 a.m. to 5 p.m. One of the most attractive aspects about living in Dallas is that we are surrounded by a creative niche of people who love chickens and build some of the wackiest, out-of-the-box coops for them. You’ll get to take a peek at 13 different coops, learn about backyard chickens in four different seminars, and possibly win the raffle for a mobile chicken coop. Most importantly, the money you’re paying for the tour is going directly to Stonewall Gardens at Stonewall Jackson Elementary, an outdoor lab where students learn about science and nature by actually connecting with the it. To sign up, email email@example.com.
Now it’s time for your favorite part of the week: Friday Fun Fact Time. Allow me to leave you with three random chicken tidbits in order to whet your appetite for Sunday. These will be sure to impress your date (not really).
Random fact #1: A tiny egg without yolk is sometimes called a dwarf, wind, or fart egg.
Random fact #2: Some ducks, like the domestic Muscovy Duck, are compatible with chickens. They patrol for slugs and are efficient foragers.
Random fact #3: According to the Egg Nutrition Center, a fresh egg has 72 calories with 6.3 grams of protein. It has a total fat of 4.8 grams and 186 milligrams of cholesterol.1 Comment »
Chef/manager Mark Wootton of the Garden Cafe has some new female friends, but they’re not human. They’re hens, and their names are Francesca, Violet, and Sunshine. The think-sustainably family over on Junius Street partnered up with its neighbors (The Lab and Little Bean) to install a chicken coop in the back garden.
Cluck after you jump. Continue reading "Garden Cafe Gets Some Chickens"
Nick Badovinus and chef Dan Riley have been hunkered down for over a year developing the menu and creating all kinds of delicious roasted meats for Off-Site Kitchen. Today he is finally opening the doors!
Now, hold your horses. The dining room is tiny. Off-Site Kitchen is basically a take-out restaurant with a few stools inside and some picnic tables outside. Here are some pictures of what you can expect. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. Roll the Badovinus quote of the year:
“It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”
Off-Site Kitchen will be open for lunch only from 10:30AM until 3PM for the next two weeks. Then the breakfast menu will kick in and they will begin serving at 7AM and will remain open until 7PM. “After we hit our stride, we’ll start rolling out the meat-by-the-pound program,” Badovinus said. “I’m so excited. This place is a real man cave.”
The original date for OSK’s opening was February 14, 2011. After Badovinus missed his mark, he decided to workshop the place and open on Valentine’s Day this year. “You see how many financial sacrifices I made to pay for my original vision,” Badovinus said. “I mean I’ve got a wheelbarrow of pork rinds down here. Who doesn’t love that?”
Badovinus was only half-joking about the Valentine’s Day opening. He and chef Dan Riley have used the Off-Site Kitchen space to tweak the menus of Badovinus’ other restaurants (Neighborhood Services, Neighborhood Services Tavern, and Neighborhood Services Bar & Grill). They also use the huge kitchen as a commissary for the other restaurants. The receive, portion, and distribute all of the meat and seafood at Off-Site Kitchen.
SOLDER, EAT, REPORT. No call-in orders. Plan to show up and wait.
[Also, Neighborhood Services Bar & Grill in Preston Royal will open for lunch in two weeks.]
The menu and photos are below.
How long before Oak Cliff secedes from Dallas county to form their own little republic? Think how cool that would be for the business folk: the restaurateurs and funky food shops could make their own rules, they could charge a toll to enter and exit, and fine customers not wearing flannel.
Obviously either Tim Byres, Christopher Jeffers, or Chris Zielke (or all three!) would rule the roost. Today the triumvirate announced two more projects. The owners of Smoke and Bar Belmont took over the 3-acre plot of land that used to be Jack’s Backyard. (Fort Worth Avenue and Pittman St.) First up: Chicken Scratch, a family-friendly restaurant serving—wait for it—“cast-iron fried and wood-fired rotisserie chicken with wholesome handmade sides.” It’s “slow fast food.” (Wouldn’t it be fast slow food? I’ll leave that one for someone else like Jack Perkins.)
Next door to The Scratching Chicken, I mean Chicken Scratch, will be The Foundry. Sounds serious, right? Nope. The Foundry will be a bar offering simple drinks. (Drama! Do I sense a struggle between mixolgists v bartenders?) The drinks with be simple and strong. (I could say something about my ex-husband here but I’ll let it pass.) There will be beer—lots of drafts and bottles and microbrews plus “usual suspects.” Affordable! Live music! And, if they can swing it: the property will be able to “host food and merchandise trucks, drive-in movies, and other community themed events.”
The Foundry is scheduled in early January 2012 and Chicken Scratch “soon after.” (I still think they should have named it Petticoat Junction. Wouldn’t you eat chicken at the Shady Rest? Such a duh.)
Trending: “Scratch” in a restaurant name, fried chicken, and regular bartenders without pork pie hands and mutton chops.” Somebody get me a Realtor.
I was tooling down Irving Blvd. yesterday after a run to the camera store and I spotted a couple of cars and a motorcycle in front of the soon-to-open Off-Site Kitchen. I opened the door to find owner/chef Nick Badovinus and chef Dan Riley trying out a few items for the menu. Besides getting a free cheeseburger (look out for this one, Dallas. It’s a bobbydazzler and it is only $3.50), I got a brief tour of the space which they hope to get open by the end of the month. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. “Low and slow” in Badovinus-speak. “It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”
The tiny restaurant at the corner of Wycliff and Irving Blvd. will basically do breakfast and lunch, but they will be open until 6:30PM and offer take out, including meats by the pound. “All of our meats except rib-eye will be around $3 a pound,” Badovinus said. I also tried a sliced peppered kielbasa sandwich topped with a sliced lettuce salad tossed in a Carolina pulled pork vinaigrette. (Sorry, I finished it before I remembered to photograph it.) Off-Site Kitchen will be a sandwich-lovers dream. They make it easy to grab and go or stay and eat on the covered patio.
Jump for photos.
In the most out-of-left-field news of the morning, it seems that Top Chef contender, former Shinsei execu-chef, and current execu-chef at Brownstone, Casey Thomspon (Brownstone), has actually joined forces with Sam’s Club to (as the press release says) “provide restaurant-quality, simply delicious mealtime solutions.”
I could rewrite the release for you here, but it reads best in its original format:7 Comments »
My favorite tweet of the morning comes from Garden Cafe:
Any of our fans own laying hens? What’s your experience with them? Should we try it out?
The idea of backyard chickens always makes me think of Martha Stewart and her fancy birds. Regardless, urban livestock is cool, and I’m sure Garden Cafe would love to hear from you poultry-philes in the comments section.