(photo by Regina Peterman)

I’m not at all ashamed to profess my love for donuts.  Some may label these decadent morsels of fried dough a “guilty pleasure,” but when I sink my eager teeth into the perfect donut, I feel no guilt at all, simply a euphoric rush of gustatory satisfaction which no other breakfast pastry can provide.  Last year, I presented my list of the Best Donuts in Dallas, but since that time, we’ve seen some notable changes on the Dallas donut frontier.  The beloved Hypnotic Donuts traded in their inconspicuous habitation of a pizza joint in North Dallas for a vibrant new shop in East Dallas.  Other donut shops, such as Pookie’s Donuts on Lemmon Ave, who donut bombed D Magazine a few weeks ago, and Denton Square Donuts who I visited previously, are also getting in on the donut love currently wafting through the air around Dallas.

Jump for a hole lot more…

Banana Pudding Donut (Photo by Regina Peterman)

And now the latest in the world of donut indulgence comes to us from Forney, TX, a tiny town just east of Mesquite.  Not a place I normally travel to, but for exceptional donuts, my stomach and gas tank know no bounds.  I was first turned onto The Hole Thing by the diligent blogger, the walking sweet-tooth, Jayme Campbell of Confection Confessions, one of the few people I know whose love for donuts rivals my own. And so it was that early last Saturday morning, I made the mini-road trip to Forney, to see if The Hole Thing could stack up to some of the donut joints in my regular rotation.

(Photo by Regina Peterman)

Navigating Forney, despite its small size can be incredibly annoying, especially with construction filled roads, a smartphone Google Map on the fritz, and naught but a lousy Facebook map pin to point me in the right direction.  But by the grace of the donut gods and my keen sense of donut-trained olfaction, I pulled into The Hole Thing by 7:30 AM, plenty of time to get my hands on the good stuff.

The Hole Thing starts where most donut shops do, offering the standard array of plain glazed, chocolate glazed, old fashioned sour cream, etc.  But they are assuredly amping things up a bit with their wide assortment of novelty and specialty items, and they are going well beyond the now nearly ubiquitous maple and bacon bar.  I skipped the plain and opted for the unusual to see what this place really had to offer.  Luckily, I was more than pleased in my selections.

(Photo by Regina Peterman)

Blueberry Fritter (Photo by Regina Peterman)

Among the most memorable items was from their line of ”pie-based” donuts including blueberry cream frosted with blueberry pie filling, banana cream pie topped with crunchy banana chips, apple pie with chopped apples, vanilla and cinnamon crumb, lemon cream pie, key lime, and coconut cream. Other showstoppers include the wonderful banana pudding filled donut with wafer cookie crumble and banana chips, the piña colada donut with pineapple, whipped cream and coconut and the pineapple upside-down cake donut with a sweet brown sugar glaze, and (gasp!) a red velvet donut with chocolate drizzle.  As a huge supporter of fritters, I was ecstatic to see their work with these giants among donuts, with blueberry, apple, banana honey glazed, and a banana chocolate chip with peanut butter and chocolate fudge drizzle.

Coconut Cream, Blueberry Cream, and Key Lime Donuts (Photo by Regina Peterman)

Trust me, the options do not stop there. Candy bars, cookies, and cereals find their way onto many of The Hole Thing’s offerings. In addition to donuts, they are running a line of barbecue pockets including chopped brisket filled rolls and smoked pulled pork filled rolls, as well as cinnamon rolls, whoopie pies, and muffins.

I asked co-owner, Katie Vrana, what kind of things they had in mind for the future and among other ideas are a “donut bread pudding with bourbon caramel sauce,” and with the approach of summer they plan on incorporating peaches and berries from a local orchard and berry farm. Drooling yet?

Red Velvet Cake Donut (Photo by Regina Peterman)

The Hole Thing is headed by a trio of women, sisters Katie Vrana and Stephanie Winther, and their niece, Jennifer Thrash. They eventually brought on Scott Martin as head baker, a 15-year bakery veteran from Rhode Island who brought his experience to the team to ensure that what they produce at The Hole Thing is more than the text-book, just-add-water donut mix offerings which plague many run-of-the-mill donut joints around town. For only being open since early December 2011, they are already building a loyal following.  No surprise though, as attention to quality, creativity, and a little risk-taking often pays off in this town. I look forward to great things from these people.

The Hole Thing

571 S. FM 548 Ste 128

Forney, TX

(972) 564-4653

Blueberry Cream Donut (Photo by Regina Peterman)

(Photo by Regina Peterman)

The new location at 9007 Garland Road, has a full kitchen and a new menu which will include chicken biscuits, biscuits and jelly from local purveyor JJ&B, biscuits and gravy, oatmeal made to order with choice of toppings, Greek yogurt and fresh fruit parfaits, along with protein drinks, protein bars, and energy/recovery drinks.

“Hyppies,” as patrons are known as, will enjoy a casual in-store experience with seating at the donut and coffee bar, or lounging on the sofa and some old school chairs.  Outside will be cheap plastic chairs that face the street.  Hypnotic calls this seating style “Goodfellas Row” as it is inspired by the movie of the same name. Standard chairs and tables will be placed throughout the space as well. In following St. Peter’s Hyppie mantra, Hypnotic Donuts furnished the store using reclaimed furniture and décor from local vintage, resale, thrift and charity stores. To further utilize local talent, local artist Kristen Johnson painted a mural of well-known hippies throughout history giving customers the joy of sharing a Hypnotic experience with their favorite hippies.

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?

Warning: Sexual arousal may last up to four hours after consuming mushroom soup at The Grape.

Today Daniel Walker takes us to The Grape. He writes about the restaurant’s iconic mushroom soup. I know at least three people who got pregnant after eating this soup. Who knows how many of you reading this post were born after your parents shared a bowl. Ask them. Meanwhile, consider yourself warned. Go Daniel.

Rumor has it that within the dark, dank cellars of chef/owner Brian Luscher’s The Grape lies a secret chamber known only to faithful devotees and close loved ones, a room known only as “the sanctuary.”  In the corner of this room sits a single ornately carved stone pedestal, standing a few feet tall, bathed in the dim glow of a few flickering candles. While the revered relic that rests upon this pedestal is still in question, most experts agree that it represents only one of the great culinary achievements Luscher has presented to mankind.

Must follow.

Some assert the object has ties to his now legendary Grape burger, a plausible claim, however, reliable sources have made it known to me that, most likely, upon this alter lay the first spoon ever to have touched The Grape’s exquisite mushroom soup. All who have sampled this beautiful gastronomic gift, will not have a difficult time believing that dozens flock to the feet of this humble pedestal to leave bouquets of flowers, burn candles, and kneel before this legendary shrine of soup.

Soup may not be the first thing that comes to mind when it is 106 degrees outside, but I could enjoy a soup this good even if I were sitting inside a volcano. No matter how often I indulge in this luscious liquid, I leave the table a happier man.

Button mushrooms are chopped and tossed into a base of butter, cream, and stock flavored with bay leaf, thyme, and garlic. The soup remains hearty and filling even without the addition of any protein as the mushrooms add a meatiness any carnivore could enjoy. It also remains delicately light and smooth, while still managing to be rich and flavorful from the cream and butter. Its near perfect consistency, its depth of flavor, and brilliant simplicity make this dish almost unfit for mere mortal tongues.

The warm and freshly-baked bread basket provides the perfect tools for sopping up every last drop of this legendary soup, as you will likely not be able to bare sending away the bowl with even a speck of broth left on your dish. Best soup in Dallas? Name a better one.

Breakfast Kabobs at Jonathon's in Oak Cliff.

Ladies and gentlemen, this week’s discovery by Daniel Walker.

There’s a reason everybody loves weekend brunch.  It’s our way of sticking it to the alarm clock and proclaiming, “No longer will I be obligated to wake up before noon in order to enjoy pancakes! I’ll sleep in as long as I please and still have my six-egg omelets, thank you very much.” Brunch is a liberating adventure, the perfect morning pick-me-up for the vigilant weekend warrior. Screw the early bird, let him have his worm. I’ll take the 1 PM waffle any day.

We are fortunate to have many superb options for brunch in Dallas, but Oak Cliff residents are graced by the presence of Jonathan’s, which offers one of the city’s brunches. This renovated home is a cozy, clean, and fresh culinary outlet for chef Jonathan Erdeljac to prepare his creations.

I met with a group of fellow dedicated brunchers this weekend to sample a wide array of intriguing dishes offered by Chef Jon’s menu.  Once the food arrived, it was not long before the table was filled with joyful expletives, food moans, and fist pumping as each person was delighted with their selection. Forks and knives flew across the table like a scene from a Chinese Kung Fu cooking show, as each diner attempted to sample their neighbors highly praised dish. No one was harmed in the making of this write-up.

Jump for the best stuff.

First to the table was a plate of the chef’s signature Danger Dogs. A plump, juicy turkey sausage link is gently dipped in pancake batter, fried, and dusted with powdered sugar and a house chili spice. They are served with a spicy mustard dipping sauce or you can simply douse them in syrup.  The result is a brilliant delectable dish which is not likely to last long at any table.

Chicken and waffles at Jonathon's in Oak Cliff.

Danger Dogs at Jonathon's in Oak Cliff.

Jonathan’s take on chicken and waffles is as good as any I have eaten in Dallas. Chef Jon makes a mean, golden brown Belgian waffle with a crispy exterior and soft warm interior. He tops this with a generous helping of crispy fried chicken and rich peppered gravy. When you smother the whole thing with warm maple syrup, it is no wonder this dish is making a swift comeback across the nation. It is breakfast, lunch, or dinner comfort food to the core.

This same waffle is also the base for the sumptuous Peanut Butter and Jelly Time Waffle. It’s topped with a tart raspberry preserve, a heaping scoop of sweet whipped cream and a whipped peanut butter fluff.

Breakfast Kabobs are another playful favorite–who doesn’t love meat on a stick?  Especially when said meat is a savory blend of salted and cured pork products.  Smoked sausage and ham are laced between thick-cut bacon and frosted with an aromatic and sweetened coffee glaze. The concoction is served hot and crisp with the prefect amount of charred and rendered fat to satisfy the animalistic cravings in each of us.

If you are not hungry yet, check your pulse.  This is breakfast bliss.

Jonathan’s is sure to become a Dallas destination.  So, if your cold cereal and grapefruit suddenly seem vastly inadequate in meeting your breakfast needs, do not delay your visit to this wonderful addition to our fine city.

Jonathan’s Oak Cliff

1111 N. Beckley Ave.

7am until 10pm Tuesday through Saturday and 8am – 3pm on Sunday.

Dallas, TX

The PB&J cupcake from Trailercakes.

Ladies and gentlemen, a very excited Daniel Walker.

I eat way too many cupcakes.  It’s almost embarrassing.  Luckily, there is no shortage of outstanding cupcakes in Dallas.  But as seriously as I take my cakes, today, I am proud to announce that I am crowning a new king.

Perhaps you have seen them mentioned on Sidedish previously, but any “hype” you have heard about Trailercakes is true. The cupcakes are  heavenly.  Among all of the sultry flavors offered by this little operation, the PB&J cupcake is in a class of its own, and in my opinion, takes the cake as best in Dallas. Chief Frosting Officer, Heather Zidell, and Chief Cake Officer, Leora Azoulay Lesh, join forces to bring together the perfect balance of sugar and flour.  No corners are cut with these desserts.  Quality ingredients make for an exceptional product and we, the eaters, are the beneficiaries of this pair’s dedication to the humble cupcake.

Stay with me.

Taking a bite into the PB&J cupcake is a transcendental experience.  The cake is light and fresh and crumbles apart gently as it dances across your tongue.  The frosting, otherwise known as “peanut butter fluff,” is  what it claims to be: a fluffy, cloud-like consistency laced with rich, nutty peanut butter flavor.  And just when you feel your mouth is near gustatory sensory overload, you are hit with a burst of strawberry jelly hiding deep inside, begging you to release it from its prison of cake.  As each component rolls down your throat, you begin to realize how incomplete you were before this cupcake.  It’s everything you loved as a child without the pesky stick-to-the-roof-of-your-mouth feeling and without those annoying bread crusts getting in the way.

Until recently, Trailercakes were only available by pre-ordered, two-flavor dozens.  But recently, they have been offering “open kitchen hours,” giving you the chance to walk in and pick out a variety of flavors individually without a minimum order. You can also catch their mobile Airstream when it makes appearances around town. Just follow them on Twitter or Facebook for details.

So to anyone who has not yet bought in to the whole cupcake trend, I say, you just haven’t eaten the right cupcake. Trailercakes will make even the biggest skeptic a die-hard believer.

Trailercakes, 740 E Campbell. Richardson, TX. 214-789-1642

Daniel Walker roams Dallas in search of good eats. Today he files this report.

Summer is upon us, and for those of you with kids, this means you get those little bundles of joy sulking around the house all day long.  So, imagine it’s 10 AM Saturday morning, and you have tried just about everything short of water boarding to get your kids out of bed and doing their chores.  Well, all you diligent parents, I have found your solution.  Breakfast tacos from Luna’s Tortilla Factory.

It seems simple enough, but with the prospects of wrapping their lips around these breakfast beauties first thing in the morning, no punk teen could even dream about staying in bed.

Jump for more.

I have always held the belief that a truly exceptional taco comes down to the tortilla.  Sure, tacos can be filled with a number of exotic flavors, but the humble tortilla is the foundation upon which the entire success of a taco is built.  Luckily, tortillas are something the Luna family knows a thing or two about.  For over 80 years, this family has been producing some of the finest tortillas in the city.  They are tortilla suppliers for over 200 local restaurants, yet, to me, there is nothing like going directly to the source to get my fix.

Luna’s only offers four types of breakfast tacos: bacon and egg, chorizo and egg, bean and cheese, and potato and egg.  However, with tacos this fantastic, there really is no need for anything more.  Each is simple yet elegant, unadulterated by wacky ingredients which are often the bane of other tacos’ feeble attempts at perfection.  The bacon is always crisp and salty, the chorizo carries the perfect amount of atomic glowing orange grease, the beans and cheese blend together so smoothly it is like they were always destined to be together.

But what truly pushed these tacos over the edge was my recent discovery that they offered an “off-menu,” hand-pressed flour tortilla.  These little delights come to you hot, thick, chewy and soft as a cloud.  As these tortillas gently caress the taco filling resting comfortably inside, you almost feel like you are disturbing some peaceful Zen moment by biting into one.  But it must be done; these masterpieces were made for the mouth and not the museum.

You may find dozens of variations of the breakfast taco in this town, but you will be hard pressed to find one as perfect as this.  Make Luna’s a part of your balanced breakfast and you may never eat that boring oatmeal again.

Luna’s Tortilla Factory

8524 Harry Hines Blvd.

Dallas, TX 75235

Korean torta at Gohgee To Go in Dallas.

Ladies and Gentlemen: Mr.Daniel Walker.

It was not so long ago that the Dallas food scene was buzzing about the famed Mexican-Korean mash-up sweeping the West coast.  Anticipation of Korean tacos becoming the new “it” taco filled local foodies with hope. Then Gohgee To Go’s Twitter feed promised to bring these treats to Dallas.  Perhaps you’ve tried their tacos once before, as I did shortly after its opening, but when a friend recommended  I sample the pork torta, I knew a return visit was in order.  Luckily, I have wise friends.

Stay with me.

This torta brings together all the wonderful elements of the traditional Mexican torta, accentuated by the spices of Korean cooking.  They start by toasting a warm Mexican bolillo bun on the flat-top, creating a nice crunch on the outside of the delicate warm bread underneath.  Next, sliced pork shoulder is marinated in a sweet and spicy sesame soy vinaigrette and piled between the two halves of bread.  The pork is dripping with flavor, and the bolillo soaks up any sauce trying to escape from your sandwich.  Caramelized onions are added to the mix, along side a mix of crisp cabbage and romaine.  Lastly, a few squirts of the house-made creamy fresca complete the sandwich.

The result is a marriage of flavors enough to make William and Kate jealous.  My friend calls it “the perfect street food,” and I’m starting to believe him.  With the option to pick this little gem up via the drive-thru window, this will not be the last time I’ll be going Gohgee. Have you been?

Ladies and Gentlemen: I present Daniel Walker:

This week, I feel as though I should share with you a Dallas classic, a dish that you should not miss tasting at least once while you live in Big D. So I introduce you to or remind you of my old friend, the baked Dungeness crab dip at Hibiscus.  Please excuse all typos or mistakes in the words to follow, as I am already drooling heavily on my keyboard.

Come with me.

Henderson Avenue is an utter smorgasbord of delicious food. Driving down this street on an empty stomach can be sheer torture, with each new restaurant pulling gently at your insides, enticing you to stop the car immediately to indulge. But none of these sultry Sirens sing a more seductive song than Hibiscus.Though she boasts an array of unworldly dishes, the crab dip has never been absent from my table.

It’s really difficult to say what makes this dip excel over all other crab dips. I’ve never been able to decipher any secret special ingredient. It is simply the perfect blend of Parmesan and Fontina cheeses, cream cheese, and sweet Dungeness crab. Where most crab dips tend to be overly rich and heavy leaving the eater feeling like they swallowed a bowling ball, the dip at Hibiscus manages to remain surprisingly light yet sinfully creamy. Each bite glides across your tongue, like each taste bud is getting a Swedish massage on its way down. The delectable dip is paired with thin, crisp, wood-oven-fired crackers, the ideal vessel for delivering more crab and cream into your mouth. When the entire dish is garnished with a squirt of lemon, the finished product is a magical kaleidoscope of flavors and textures.

If it’s been a while since you dropped in to Hibiscus, or perhaps you have never had the pleasure of meeting before, now is the time.  Shake hands with one of the best appetizers in the city, just try to remember you are in a public place when you feel the sudden urge to lick the dish clean in order to savor every last drop of the finest crab dip you may ever eat.

Cake balls from Zen Baking Company in Dallas. Photo by Daniel Walker.

It looks like covering last week’s Cupcake Camp wasn’t enough to satiate SideDish contributor Daniel Walker’s sweet tooth. Today he files this report:

If you still don’t buy into the notion that Deep Ellum is alive and well, it’s about time you made a return visit. Or perhaps you’re like me and feel it was never dead in the first place.This week, I paid a visit to one of the newest residents of this quirky, eclectic neighborhood, Zen Baking Company. Zen was opened by two sisters, Chonnie Richey and Czarina Hounsel, and together they are determined to create the perfect cake ball. I’m pleased to report they may have done just that.

Jump.

Cake balls from Zen Baking Company in Dallas. Photo by Daniel Walker.

Each of these heavenly little creations are begin with blending together delicious cake and frosting, rolling the resultant mixture into balls, then coating each one with dark or white chocolate. The result is a dense, moist, and sweet ball of cake with a crunch of hardened chocolate candy coating. I picked up a dozen in a variety of flavors, brought them home, and basically spent the better part of an hour savoring each bite, all the while, simultaneously planning out in my mind how I could successfully hide all leftovers from my wife before she got home.

Each flavor was a new adventure in my mouth, like I was the oral Odysseus. My favorites included the “What’s Up Doc,” a scrumptious rendition of carrot cake, the tangy “Blind Lemon,” and strawberry-infused, “Berry Yummy.” Other showstoppers included their red velvet, white chocolate raspberry, and Key lime. But for me, the “Nice Day for a White Wedding” truly took the cake (pun intended). This little beauty is a cinnamon-vanilla cake mixed with vanilla buttercream meringue frosting with a hint of cayenne, dipped it in white chocolate, all coated with crystal sugar and candy pearls. This thing could even bring a tear to Billy Idol’s eye. I took one bite, gave a rebel yell, and cried “More! More! More!”

The sisters also incorporate flavors tied to their Filipino heritage with their caramel-vanilla pastillas de leche and the exotic “Purplicious,” filled with a Filipino purple yam called “ube.”

If you are looking for a guaranteed-to-satisfy gift this week for Mother’s Day, Zen has got you covered.  Either way, find an occasion to stuff yourself silly with cake, frosting and chocolate and make your way to Zen Baking Company.  Your mouth will thank you forever.

Zen Baking Co.

2805 Main St.

Dallas, TX 75226

www.zenbakingcompany.com

Pork shoulder tacos at Neighborhood Services Tavern.

Report filed by contributor Dan Walker.

One of the things I love most about living in Dallas is that we are undeniably a city full of taco-holics. There is no shame in it, my friends. I count myself as one and don’t plan on kicking the habit any time soon. I realized the situation was critical when I—purposely– left a greasy Styrofoam container of leftover tacos in my car for three days so it would smell like barbacoa.  Hey, it beats that fake pine tree scent any day.

Today I share one of my latest and greatest taco discoveries. You won’t find these tacos at any gas station, rather they await you within the welcoming walls of Neighborhood Services Tavern. Recently, the brainpower behind the menu at NST rolled out some new items, one of which is the wonderful Cuban pork shoulder street tacos.

Glorious details below.

The Ding Dong at Neighborhood Services Tavern.

Heavily marbled pork shoulder is slow roasted and pulled, then delicately placed inside three golden corn tortillas. Toppings are simple, but provide the perfect balance to the richness and saltiness of the pork. The sweet radish and pickled onion pico is sprinkled across the top and the entire dish is crowned with a lovely sour orange crème fraiche.  Each of the elements play together perfectly and makes for some very honorable tacos.

Equally unique and delightful is the accompanying house made salsa. The standard roasted tomato, jalapeño, red pepper, onion, and garlic provide the base for this king of condiments. The ingredients are ground together with cucumber, cilantro, and toasted cumin, and finished with a touch of maple. The final result is a sweet and smoky masterpiece. Luckily, I was able to keep my dignity and was able to resist the urge to drink this salsa straight out of the bowl.

Any meal at Neighborhood Services Tavern that starts with these tacos and ends with a double chocolate Ding Dong is one that will never disappoint.

I’ll admit, it’s been a while since my high school Spanish class, but I’m pretty sure “Empa Mundo” translates loosely to either “world of empanadas” or “empanadas-so good-they’ll-melt-yourface-off.”  Although this humble establishment may be a bit off the beaten path, this is one path is filled with richly rewards for those willing to traverse it.

Owner Raul Gordon is a man who understands one simple culinary concept: if you are going to do only one thing, then do it well.  And when it comes to empanadas, Raul does his job superbly. His quiet dedication to the empanada has produced a nearly perfect little pocket of love.

Every empanada is hand-made to order and fried to order right before your eager eyes.  The crispy exterior shell is light and flaky, never too oily, and creates a perfect vessel for each of the tantalizing fillings awaiting you inside.

There’s more…

Drool-inducing flavors include the criolla (beef or chicken, onions, raisins, and eggs); spinach (with ricotta and parmesean cheeses); Texas brisket (with potato and chiles); and chilipanzingas (with ham and cheese).  Each is accompanied by the herbaceous house-made chimichurri. Believe me, you will be drinking this stuff with a straw after a few tastes.

If Hugh Hefner wasn’t such a senile old coot and had a little more sense, he would stop selling magazines full of silicone-enhanced naked women and throw in a few centerfolds of these empanadas.  He would have a copy hidden under every foodie’s mattress in America.

Don’t be fooled by the strip mall facade, what lies within the doors of Empa Mundo is nothing short of a culinary gold mine. Go eat this now.

3977 North Belt Line Road
Irving, TX 75038
(972) 746-4516

Brown-bag apple pie at The Place at Perry's.

Dishers, please welcome Daniel Walker to SideDish. Dan has a nifty new blog, deepinthegutof texas, and he has agreed to write a segment called “Eat This Now,” a weekly ode to one of his favorite foods or meals in Dallas. Today he makes me hungry by writing about one of my favorite desserts in town. Read it and eat.

Everyone knows that there is nothing more American than apple pie. After one taste of the brown-bag apple pie at The Place at Perry’s, I instantly felt the desire to watch a baseball game, tattoo my arm with a picture of a bald eagle, buy a Ford truck, and run for Senate.  Ablaze with patriotism, I quickly realized, this is no ordinary apple pie. While the menu at The Place is chock full of exemplary items, it is this dessert that wins my heart over time and time again.

Jump for more.

As you may have guessed, it is undoubtedly the brown bag cooking process that elevates this pie to rock-star status. Encasing the pie in a porous brown bag allows it to simultaneously bake and steam, giving it a resultant texture that truly sets this pie apart from your grandma’s old Thanksgiving stand-by. The golden crust is delicate and crisp, while the steaming process magically creates a creamy apple filling with a texture somewhat reminiscent of a warm bread pudding as it blends in effortlessly with the surrounding crust. Served up piping hot, each mouthful reveals a whirlwind of textures and flavors you never knew were possible with apple pie. It’s a beautiful thing, folks.  A generous caramel drizzle and gentle dusting of cinnamon finishes off the dish…and need I even advise you order this beauty a la mode?

The Place at Perry’s brown-bag apple pie is quite possibly the greatest pie to have ever graced my lips.  I mean, if this thing was a supermodel, it would be Pie-di Klum. If it were a boxer, it would be Pie-ke Tyson.  In fact, you could probably just tell your server you would like an order of “Her Royal Pie-ness,” and they’ll know what you mean.  Just go try it, you will not be disappointed.