After a year and a half of gathering customer feedback La Madeleine has updated their style. This morning the La Madeleine at Northpark invited the media to come see the first newly designed restaurant and to sample their holiday dessert menu.14 Comments »
I just called all of the Orange Cup locations in Dallas and the phones are disconnected. Now, does this mean frozen yogurt is trending down? I don’t know as I am not an expert in the frozen yogurt business. But, now that I think about it, I haven’t been getting blasted by shop openings. Just cake balls. Every day another cake ball. What is the next sweet trend? (I did like the pie shakes idea.)7 Comments »
Overview: Luckily for Outta the Oven, the place I had originally planned on reviewing was closed for renovations and this all-natural bakery was in my sights as my lunch mate threw one of his famous I’m-so-freaking-hungry-get-me-food- now hissy fits. I’d heard rave reviews of their cakes and thumbprint cookies, but I had yet to hear anyone mention their menu items in their café. So, on a whim, I pulled in and stepped into an odd mix of aromas: freshly brewed coffee, sautéed onion, and cake frosting.
Menu: From panini and salads to quiche and muffins, Outta the Oven Café and Bakery offers a pretty nice range of breakfast and lunch items with some outstanding baked goods and pastries. They’re known for their elaborate and moist layered cakes but their petit fours are both adorable and delectable. I rarely have time for breakfast in the morning (aside from a banana or cup of yogurt), so the fact that they serve breakfast until 3PM makes it easy for people like me (read: not morning people) to get their toast or pancake fix in, even if it is later in the day!1 Comment »
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.3 Comments »
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.5 Comments »
Oh, how I love anything made with pumpkin. Yesterday, I bought a dozen pumpkin bagels at Einstein’s. Starting today, I’m searching for anything made with pumpkin–desserts, soup, pancakes, bread, pasta—anything. If you see it or make it, let us know below.21 Comments »
The old urban legend regarding Twinkies states that they have a shelf life comparable to carbon-14, able to fulfill cream filled fantasies for ages to come. And if something is going to be around for that long, it had better be great. This delicate golden sponge cake is truly a piece of American history, and has no doubt left a lasting impression on the millions of lives it has touched.
Every so often, we try to screw around with it. Deep frying it wasn’t a bad idea. Various fruit and chocolate creams have crept into that little golden fortress of solitude. But nothing has compared to that original blend of high fructose corn syrup and partially hydrogenated vegetable oil. That is, until Mr. Horne (or perhaps Mr. Dekker) decided to take a crack at it.
You may call red velvet a fad, and you would probably not be too far off, but regardless it is winning over the hearts of diners around the country. Red velvet cupcakes, waffles, whoopie pies, and pancakes have all flooded the ovens of America, so much so that the lowly RV cake seems to be getting lost in the shuffle. Now Twinkies invade the red velvet world and there seems to be no sign of stopping.
Perhaps it’s the simple nostalgia that won me over, perhaps the joy of being allowed to dunk stuff into milk while having a nice dinner, but I am definitely on Horne and Dekker’s “Team Twinkie.” Light and airy red velvet cake, slightly spongy, baked fresh, crammed full of housemade cream. Each order comes paired with a glass of satisfyingly cold milk. It’s a simple delight, but one that deserves credit in a town apparently “dessert challenged.”
I wish Twinkie the Kid could have lived to see this day, he would have cried joyful tears of creamy filling. It would have made him so proud to have graduated to an undeniably more sophisticated snack cake. So get to Horne and Dekker, the patio’s mighty fine, the fried chicken is hot and juicy, the biscuits are among the best in the city, and anything tastes better when chased down by a fat red twinkie.
UPPITY DATE: This link from a adult beverage wholesaler.9 Comments »
I’m just listening to Leslie Brenner on KERA’s Think with Krys Boyd. She just stated that Dallas is “dessert challenged.” Apparently we like our desserts “too sweet.” Agree or disagree?33 Comments »
I once had a dream wherein I visited a magical building, and in that building, lovely people danced around throwing handcrafted chocolates, magical brownies, and toffees in my mouth from all directions. I pranced around this magical building for hours, humming Simon and Garfunkel tunes, hugging everyone in sight, and smearing my entire body in chocolate fudge. It was a wonderful dream, but this past Saturday, this dream became a reality (most of it anyways).
This past weekend, at the Addison Conference Center, the brilliant minds behind DallasChocolate.org brought together the most talented group of chocolatiers in Big D. It was truly a festival for all to enjoy. I have not seen a happier group of people gathered in one place since the night I camped out with the Star Wars geeks for the opening of the Phantom Menace. It was like being transported to the mystical Willy Wonka’s Chocolate factory, without those disturbing Oopa Loompas narrating your every move.
The men and women showcasing their chocolate talents were no less than extraordinary. Some of the wonderful people included in the showcase included…2 Comments »
I don’t have to tell you how ‘effin hot it is outside. Those of you with kids don’t need me to remind you how hard it is to get motivated to shuttle them around town in a hot car after school. However, the situation in my family was reversed Monday night. I wanted to visit a new food truck. “Oh, daddy. Not another food truck,” they moaned. It didn’t help that said truck was parked in downtown Dallas. Then I told them about the truck. The car filled.
Jump for shaved ice!
I don’t usually start stories this way but…
When some friends and I rented a villa in Tuscany last spring, the rental package included a traditional, wood-fired pizza dinner—cooked from scratch by the caretaker’s wife and sister—and capped off by a dessert pizza at the end. Imagine hand-thrown dough with Nutella, nuts, and granulated sugars—gooey and roasty. (Moment of silence.)
So, imagine my interest piquing when I heard that , in honor of national s’mores day on August 10, Cavalli Pizzeria Napoletana will be selling their large s’mores pizza for half price—a mere $5. Nutella layered with graham crackers and marshmallows—sounds like the next best thing to being back in the villa.
Have you been eating Texas peaches? This guy has and he has a question for you.
Just finished some peaches I picked up at Dallas Farmers Market last week, and they were spectacular. Which brings to mind the question: which restaurants in town serve a great cobbler? I’m a Southern boy and really enjoy these two months of the year when you can get a good peach cobbler at its freshest. Any info would be appreciated.
I’m not giving him my address and I know Gubbins wouldn’t give out hers. So, restaurants feel free to sell your peach desserts below.13 Comments »
Last evening, Chef David McMillan invited us down to One Arts Plaza to taste some of Screen Door‘s new summer dishes and cocktails. What follows is a visual journey through that tasting.
jump for a visual journey through Screen Door’s new menu items… Continue reading "Screen Door—A Summer Menu Tasting in Pictures"
This week the Southwest Foodservice Expo, a trade show for the restaurant and institutional food service industry, took place in Dallas. The Dallas Convention Center was jammed with exhibitors and I managed to work my way through the aisles looking for some of the most interesting and unusual exhibits. One of these was Kaurina’s Kulfi. But what is Kulfi, and is it just ice cream?2 Comments »
On Sunday, new SideDish contributor Brooklynne Peters attended the Chef’s’ Picnic on White Rock Lake. Read on for her report in words and pictures…
On Sunday afternoon, food lovers and chef groupies flocked to the Bath House Cultural Center at White Rock Lake for the Chefs’ Picnic on the Lake in honor of the park’s 100th birthday. The centennial event drew local chefs Brian Luscher (The Grape), Justin Fourton (Pecan Lodge), Randall Copeland (Restaurant AVA), Janice Provost (Parigi), Jeff Harris (RedFork) and Marc Cassel (Park, Peavy Road—coming soon). Proceeds from the day benefited The American Red Cross.
jump for more pics and menu highlights… Continue reading "White Rock Lake Celebrates 100 Years With Chefs’ Picnic"