Last night’s 100 Best Restaurants party couldn’t have been more perfect. So many underrated restaurants (like Mr. Wok Asian Bistro in Plano) came out of their ‘burby shells and celebrated the release of our June issue, 100 Best Restaurants in Dallas, with us. It’s on newsstands today. Go get yourself a copy.
A huge shout-out to See’s Candies for providing an entire table of candies and chocolates. People kept going over there, like ants attracted to honey. A feast raged inside 3015 at Trinity Groves, where places like Pecan Lodge served barbecue brisket two tables down from Tei-An’s refreshing seaweed salad. All the big heavy hitters were there: John Tesar; Jack Perkins; Nick Badovinus; and Oak’s owners, Richard and Tiffanee Ellman (just to name a few). Some of them even pied Nancy.
Nancy showed up around 7 in her pigtails and pigalicious costume, looking every bit the weirdo that she is. She had the snout, the goggles, the everything. I need/want/have to wear that suit for Halloween. Mark Brezinski of Velvet Taco was about to throw the first pie at Nancy when Tesar cut in and smacked her a good one. I think he bought 12 pies in total (but he only threw four, maybe?) and at one point even said, “I would’ve paid $40 if it’d been Brenner. Joking!”3 Comments »
T-minus 57 hours and counting. At 6PM on Wednesday, May 22, the pre-release date editions of the June issue of D Magazine will be delivered to Sharon Van Meter’s 3015 at Trinity Groves. And we are throwing a party from 6-8PM to celebrate the cover story: 100 Best Restaurants in Dallas. At 7PM, we will announce the top ten best restaurants in Dallas. So far we have representatives from 64 restaurants which range from a mom-and-pop in Richardson to a swanky haute cuisine spot in Uptown. There will be food: an eclectic mix of haute cuisine, off-the-beaten-path barbecue, and a variety of dishes from ethnic restaurants. Along with the food tastings, there will be cocktails by Brugal Rum, beer by Trumer Pilsner, DJ Jose Guevara, Land Rovers on display and a See’s Candy buffet. Additional sponsors include Express Working Capital and Poggenpohl.
If you don’t like my picks, you can throw a pie at me. I’ll be right outside the front door waiting for you. It will cost you $20 to toss a pie but the money collected will go to the North Texas Food Bank.Click here for event tickets ($50.)6 Comments »
Any of you watch our local barbecue expert Daniel Vaughn of Full Custom Gospel Barbecue fame on the season premier of No Reservations last night? I did and I have about five minutes to give you my five cents worth:
I’ve watched a zillion episodes of No Reservations and I’ve learned a lot about food and foreign cultures from Tony. He made the right decision to make this the last tour of the show. Bourdain looks tired and his energy level in the show last night was down. He looked like a grandfather hanging out with all of those hip Austin bands. I would too. That isn’t necessarily a bad thing, but his questions were uninspired and when he tried to be cool by tossing in old druggie stories and Lou Reed references, it stung my brain. I’ve heard myself do the same thing in our office. Everyone around me is much younger and watching Bourdain last night made me feel like I was looking into a mirror. Except I would not attempt to be as cool and hip as Tim or Zac by getting a sun tattooed on my arm. That was just dumb.
However, he brought me back to some form of reality when he quipped “Only Jews and Texans understand brisket.” Zinger. Geezer humor at its finest. Continue reading "Food TV Review: No Reservations With BBQ Snob, Daniel Vaughn, and Anthony Bourdain"21 Comments »
A Disher with a lot of initials after his last name writes with a tale I’ve never been told. He wants to know if anyone else has had the same experience at other restaurants. He asked me to delete the name of the place but he doesn’t mind if you guess.
Dined at [redacted] yesterday. Ordered a decent bottle of wine and the server brought what could only be the cheapest restaurant-supply wine glasses for our red. Noticing proper stemware at the table next to us, I asked our server if we could have proper glassware for our wine. Here’s what floored me: he said that we had the only stemware “the owner” provides, and that most servers provide their own, better stemware, for their tables. Paid for by the servers! Our server said the owner wanted a “bistro” feel, and also cited the cost of breakage. I certainly understand the cost…but when many wines are well over $60/bottle (and several over $100), I would hope for a better wine experience. Have you run across this before?
No, I have not. But I did kill a skunk once.16 Comments »
Just when you feel like you are up to your eyeballs in Dallas douchebags, you get an email from Tom Spicer and somehow this city takes on more depth. Tom Spicer is a forager, a poet, a cook, and a nutjob. Today he’s selling amaranth greens used in creating callaloo, a delicious Caribbean soup especially when the pretty weeds are stewed in coconut juice. (Yes, there are variations in the spelling of the dish. I am using epicurious.com‘s version which is our style. Tom, of course, has his own. Hit it, Tirebiter.
Do not Dred Calaloo~
From Kingston Town to Kat Mandu
there’s an edible green that’s good to stew
and this Jamaican spinach is sooo delicious too
So when nothing ventured means nothing gained
cook these nice greens but make sure they’re strained
then add some fresh lemon juice so their flavor’s contained
Amaranth greens in colors from green and red to a variegated hue
will capture your imagination, your heart, and make your happy tummy too
ok, there you have it… it’s the best I can do, say hello to my Jamaican friend, Rasta Calaloo
I’ve been eyeing Epic Cones’ pizzas-that-come-in-cones ever since Scott Reitz gushed about them last month, but the thought of potential heartburn kept me from ever ordering them. The Epic Cones website finally convinced me. Any home page with a wall of CAPITALIZED TEXT and two or three exclamations after every sentence (!!!) tends to do the opposite of scaring me away.
Plus, there was the enticing fact that Epic Cones also makes dessert in a cone.
The author of those homepage words is owner Chris Martinez, a very enthusiastic cone-ist (if there is such a thing) who started his small business in April 2012. Ever since then, Martinez has been working tirelessly in his Deep Ellum kitchen as the chef, owner, and delivery guy. His mother helps him make the dessert cones and curry chicken salad, but the dough is his baby and he makes it from scratch. “Everything’s from my head,” he says. “I don’t get the recipes anywhere else. I just try to make a good product that’s affordable and fresh.”
Jump if you want to get coned. Continue reading "Epic Cones Makes Chocolate Chip Dessert Cones That’ll Knock You Out"2 Comments »
Deep in a forest beyond the douchiness of Dallas lives free spirit, forager, and my fellow Firesign Theater fan, Tom Spicer. He’s the head fiddlehead over at Spiceman’s FM 1410. Today he sends this gorgeous photo and a note. I quote:
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Do you… verjus? Harvested early this morning at Spiceman’s FM 1410 garden, Cabernet Sauvignon grapes that I bare rooted from canes brought to me from Benziger’s biodynamic vineyard in Sonoma County, CA. by my dear friend, Beat Kotoun of Korbrands Wine importers/marketers.3 years later, we are basking in their glow and so can you @ $10# CHEERS Spiceman, aka “Larence of Lakewood”
Last week I reported PegasusNews was bought by the Dallas Morning News. In the post I pondered the whereabouts of ace reporter Teresa Gubbins. The rest of the PegNews staff are now employees of the DMN, but Gubbins didn’t make the move. (More likely, she wasn’t asked to make the move. She’s been there and done that.) Nobody could get TG on the phone so I offered a prize to the first person who could find her.
Earlier today I tweeted: Hey, I spotted @tgubbins coming out of a cartology class early this morning. She’s alive!
I just received a reply from former D Magazine managing editor turned CultureMap editor, Jennifer Chininis:
What is CultureMap, you ask? Right now it’s four former D Magazine employees sitting around trying to launch a new lifestyle website. I guess Gubbins ups that count to 4.5. TG still writes freelance for us.
No prize, Chininis. You didn’t read the fine print of the contest. They are: “contest not valid for individuals who leave D Magazine only to turn around and steal the talent.”
UPPITY DATE: Timmy has a CultureMap business story.7 Comments »
Kobayashi, excuse me, Kobi (小林尊), is the “Japanese eating sensation” who has claimed “dozens of competitive eating titles, including downing a world record 69 hot dogs in 10 minutes in July 2011.” That is not a typo. SIXTY NINE. (He also inhaled 337 chicken wings in 37 minutes.)
This morning Hofmann Sausage Company of Syracuse and the Zaccanelli Food Group of Dallas signed Kobi (please don’t confuse him with this loser) “as a business partner and brand ambassador.” Kobi joins, wait for it, the “Dream Team of Hofmann ownership which includes Roger Staubach, Frank Zaccanelli, Phil Romano, and Jim Boeheim and drives the creation of a new business division designed to expand the U.S. and international reach of Hofmann Hot Dogs.”
In other words, Hofmann Hot Dogs, the oldest hot dog company in America, are now posed to become the new hamburger. If Dallas restaurateur Phil Romano has his way, every child in America will eat 2,000 pounds of Hofmann hot dogs a year. Romano plans to roll out hundreds (thousands?) of Hofmann hot dog restaurants across the country. First one is set to open in Trinity Groves.
If you don’t believe me, you can just jump.
If you don’t want to jump, you can watch Kobayashi eat…6 Comments »
Both Christophers, Zielke and Jeffers, of Bolsa Mercado confirm the shop opening up in Arlington has nothing to do with Bolsa Mercado in Bishop Arts. So, there you have it. Call anyway and ask them if it is true: 214-367-9367.
Jay Jerrier is either the smartest restaurateur when it comes to using social media effectively or a total social media whore. The distinction doesn’t matter. He has 5,000 “likes” on his Facebook page and, to celebrate, he “doing $1 pizzas tonight at Cane Rosso from 6pm – 9pm.” His goal is to real 10,000 “likes” and do it again. Rules:
Tonight only at our Deep Ellum restaurant
- $1 Marinara, Margherita, or Focaccia…no additions or substitutions
- Dine In ONLY
- 6pm – 9pm…we open at 6pm!!
- Be nice to your servers (i.e. please tip them like you paid full price…a $0.25 tip is not cool)
- It is NOT BYOB tonight
Who knows what will happen if Facebook adds a “love” button. Let’s get this party started.3 Comments »
Last Thursday, Ed Bailey, majority owner of The Chesterfield, called the police and attempted to have one of his minority owners, Eddie “Lucky” Campbell, removed from the premises. The operation failed.
According to Campbell, Gary Van Gundy, president of Edward C. Bailey Enterprises, showed up with an attorney a little before 3PM today and the police were asked to have Campbell removed. “Yes, they’re here right now,” said Campbell from his cell phone. “They are trying to have me removed from the property.” Campbell showed the officers the lease which is in Campbell’s name. “They tried to say I was trespassing,” Campbell said. “But I’m not.”
Bailey and Campbell are locked in a bitter battle over how to operate the Chesterfield. Both teams are lawyered up and won’t get into specifics. Bailey owns 51% of the business but his name is not on the lease agreement. “Look, I’m here right now and I’m starting a huge all-night happy hour starting at 5:30 today. I am reinstating the staff that Bailey fired and those who walked out in disgust,” Campbell said. “These people have kids and need to work. Our disagreement is a private matter about business and I want to get it resolved.”
I asked him how he planned to run a business with an unhappy partner. “It’s difficult,” Campbell said. “I’m not a lawyer. Ed and I disagree on how to run this business. As far as I’m concerned, I’m still operating The Chesterfield.”19 Comments »
Get ready for Central Market’s yearly culinary salute to foreign food. In 2010, we celebrated Argentina (Hi, Francis!). Last year we pigged out on Spain (Hola, Paco!). This year they are throwing a two-week soiree for France, specifically the southern region of Provence, which will begin on May 9 and run through May 22.
Here’s a little poop I learned: Zee hottest ticket will be a seat in the outdoor tent where the kick-off event, “A Taste of Provence,” will feature a sampling of dishes prepared by Chef Patrice Olivon! C’est magnifique! You know Olivon, oui? He’s the cute French dude who won Iron Chef hosts “Dinner is Served,” a lovely show on PBS. It is set for Wednesday, May 9, and begins at 6 p.m.
The menu includes some personal favorites from his childhood (served family-style at long tables), which will be paired with French wines (shocker!). Think: Pissaladiere (thick, pizza-like dish popular in Nice and Marseilles); tomates farcies (tomatoes stuffed with beef, rice & herbs); cod with aioli; roasted lamb with ratatouille; and warm seasonal fruit cooked in red wine served over vanilla ice cream (really?). So frugal Francophiles, get a cheap trip ($35 per person) to Provence, if only for one evening. Tickets can be booked by clicking here or by visiting the Cooking School reservation site for Dallas.
Sancerre! Profiteroles! A truffle in every pot! Vamos, I mean, nous permettre d’aller!
(Below, I will copy and paste an actual MEDIA-ONLY release so you can get an insider’s look on how real food writing works. I will pair it with commentary from a professional media person.5 Comments »
How many times have you returned from a vacation and rushed to your favorite restaurant for a fix of your favorite food? For almost 20 years, I drove from the airport to Mi Cocina in Preston Royal and went face down in a plate of nachos. Then came In-N-Out. Okay, so Andrew doesn’t love it. He’s British. He ingests cans of Spotted Dick Sponge Pudding and Vegemite, a nasty paste I use as a bug killer.
I lived in California for 11 years so perhaps I am experiencing the reverse-home-town-food-nostalgia syndrome that affects older people because when I returned from vacation last week, I drove straight to In-N-Out and devoured a DDAS (double-double animal style) like a rabid coyote. EVERYBODY knows you order the fries crispy at INO. Everybody but Andrew.
Anywhoo, where do you go when you re-enter your life in Dallas?
Leap day only comes around once every four years, and for some reason, it makes me think about frogs. Dead frogs. The frogs that my Taiwanese grandmother likes to cook for dinner sometimes.
(Sorry, frog rights activists.)
I like frogs, so I thought I’d post a video to commemorate all the poor froggy souls that have been consumed for the past 32098024980298 years.
Edit: I just received word from DISH that “guests with a leap year birth date will receive a special gift of 50% off their food at DISH tonight. All they need to do is show their ID with their February 29 birthday.”
It’s down to the three amigos: Pretty Paul, Stinky Sarah, and Lame Lindsay.
Good thing Bev’s gone because this trio has to cook Asian food inside Vancouver’s Chinatown for the Quickfire Challenge. “Asian food is not my forte,” says Sarah. Naw, really? All I’ve seen you do is make pasta and fish. You are lucky Bev isn’t here to whoop you with some of her braised short ribs.
Jump for more cans of whoop @$$.5 Comments »
It was bound to happen: pizza lover and baseball writer, Evan Grant, finally met pizza maker and baseball lover, Jay Jerrier. The twosome came up with a publicity stunt. (SHOCKER) They invented “Name a Pizza for Mike Napoli” contest. (If you don’t know who Napoli is, you can go back to work.) If you love the catcher-first-baseman-DH lovingly referred to as “Dirtbag,” you will love this: Today, Grant and Jerrier announced four finalists plus Grant’s unofficial “look-how-funny-I-am”entry, “The (he wishes) Grand Salami.” Hear him brag:
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After much consideration, pizza-maker extraordinaire Jay Jerrier and pizza-eater extraordinaire Evan Grant (that’s me), have come up with four finalists for our Name a Napoli Pizza contest.Tuesday (Feb. 7 or tomorrow to most of you), we will roll out some samples of these fine entries for you to taste and, as always, the full Cane Rosso menu will be available. One of these fine recipes will end up as a special pie on the Cane Rosso menu for the next month and one of these neophyte pizza creators will walk away with a nice little prize package. Maybe we can come up with some other surprises, too. So, if you are free come on down. We’d love your input here and at the restaurant. Here are the finalists. Be there at 7PM.