The Rosewood Mansion on Turtle Creek's chef Bruno Davaillon and his station, which had my favorite item, smoked hummus. Photos by David Higbee

Friday night’s soirée, TACA Lexus Party on the Green, took place on the lawn at the Rosewood Mansion on Turtle Creek.  There were cars up for winning, a cork pull, fabulous trips and dinners in the silent auction, and food. Oh, so much food. More than 30 chefs gathered in the courtyard to offer up some of their best fare. And it was all going really well, too, that is until Mother Nature got involved. It was a bit muggy at first, then there were sprinkles—little ones that grew—and then it rained. Partygoers and chefs headed toward the doors of the Mansion. Within a couple minutes, Mansion employees walked around offering umbrellas to those who stayed outside. But within maybe 15 minutes, it all cleared up, people and chefs returned to their stations, and the party continued.

Stephanie Hutson, marketing manager at The Mansion, was in high spirits. She said the party hosted about 600 guests. But she was also looking forward to the weekend when she would travel with Mansion chef Bruno Davaillon to the James Beard awards. Davallion’s dish was one of the best of the night. He served pork belly with smoked hummus, pickled ramps and rhubarb. I’m a sucker for hummus. Friday night, I discovered I’m a sucker for smoked hummus. I also really enjoyed Tim Byres’ dry cured pork with purslane and cantaloupe. It was a light, fresh dish on a muggy evening.

Chef Serge Botelli from Rosewood Tucker’s Point in Bermuda got rave reviews for his ancho-cocoa rubbed grilled quail, which came with sage polenta, spiced capsicum jus, and fig syrup. Several people also directed us to the Crescent’s chef Juan Rosado. He was serving a short rib with crispy, sticky rice and pickled vegetables. The ribs (a little large for one bite, but still manageable) offered a bit of kick at the end, which paired nicely with the rice.

I have a very large sweet tooth, so I knew I couldn’t leave without trying the Mansion’s chef Nicolan Blouin’s Mansion Macaroon Mania, an assortment of macaroons, which were made in-house. My favorite was the peanut butter and jelly. I’m simple.

Jump for food shots.

Photos by David Higbee

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/2012/03/13/coming-home-from-vacation-where-is-the-first-place-you-eat-in-dallas/ http://sidedish.dmagazine.com/2012/03/13/coming-home-from-vacation-where-is-the-first-place-you-eat-in-dallas/#comments Tue, 13 Mar 2012 15:59:03 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=37876 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?

Bittman will talk about he lost 35 pounds, solved health problems, and reduced his personal impact on the environment. The lecture is FREE and their will be a book signing opportunity after the event. To RSVP for Mark Bittman’s appearance at Temple Emanu-El, contact Nancy Rivin at 214-706-0000, or nrivin@tedallas.org.

Tully Lewis, owner of Tu-Lu's Bakery

“I’ve always wanted to move back to Dallas ever since (going to) SMU,” says Tully Lewis, owner of Tu-Lu’s Gluten-Free Bakery. Today, Lewis opens her first store in Dallas after enjoying success in New York City for the last two years. (For instance, the ladies and gents of Vogue loved her sweets so much, they admitted their latest obsession with gluten-free goods in this February article.)

Jump for eye candy.

It’s been 3.5 years since Lewis first discovered she was gluten intolerant, and that diagnosis led her on a baking quest that’s now turned into a celiac-friendly business. Her second store is a pink pom-pom of colorful, girly decorations that she claims is 50% bigger than the one in Manhattan. There’s even enough room for customers to sit, eat, and chat. “Technically, we’re not supposed to have people (dine) because of the rules here,” says Tully, “but we can if it’s for ‘consultation.’”

Tu-Lu’s uses Bob’s Red Mill flour (a trusty gluten free source) to bake her cookies, pumpkin bread, coffee cake, and cupcakes. Brides can order their wedding cakes here, and anybody can stop by for lunch to grab a panini with homemade sandwich bread.

“So, what don’t you make at this store?” I ask Tully at one point.

She laughs and reminds me that she even makes her own granola that sells in the storefront.

Celiacs have good reason to rejoice on this day. I tried one of Tully’s blueberry muffins (with whole blueberries!) this morning, and I couldn’t stop picking at the leftover crumbs. Tu-Lu’s soft cookies and fudge-y brownies will make you forget you’re eating allergy-friendly food. I have a feeling this bakery is going to be a big hit pretty soon, and all of Dallas will come flocking.

Welcome home, Tully. We’re glad to have you back.

(photo by Jarrod Fresquez)

We could all use a little more whoopie in our lives.  This Friday, Dallas will see the launch of its first whoopie pie truck brought to us by the fine people at Rockstar Bakeshop.  Of course, Rockstar is not new to Dallas by any means, as they have been camping out behind a whoopie-strewn table now for months in conjunction with some other trucks around town. Rockstar, which specializes in rock-themed whoopie pies, have finally put the finishing touches on their new digs and will be cruising the streets starting this week. And to kick it all off, they are throwing a party this Friday, March 9 from 5-8 PM at Dowdy Studio (located just behind Good 2 Go Taco).  Rockstar has decided to christen their sweet new ride “Layla,” after the legendary Clapton tune. (Apparently “Cocaine” was not quite sending the right message.)

Might as well jump!

(photo by Jarrod Fresquez)

In addition to their usual whoopie offerings, they are introducing an expanded menu of chocolate and caramel dipped pretzels, cookies, s’mores bars, and sweet rum glazed banana bread.

Rockstar will be joining forces with their comrades at Easy Slider Truck, who we all love here at SideDish, as they crank out their menu of inventive sliders.  Seriously, if you haven’t had their “Sweet and Lowdown” with goat cheese, bacon and strawberry jam, add that to your to-do list for the week.  The event also includes live music and free beer. You’ll be partying like a rock star so hard, even Mick Jagger will be jealous. I’ll be there in my leather pants and ripped jean jacket to report on the whole event, I’ll be the dude stuffing his face with banana whoopie pies.

Dowdy Studio is located at 10025 Garland Road, Suite G. Dallas, TX.

(photo by Jarrod Fresquez)

The Smooth Operator: French Silk chocolate with pretzel crust

This past weekend may have been rainy and overcast, but a beacon of sunshine poured down upon the Bishop Arts District, resting on a quaint little renovated house painted brightly with hues of violet and blue.  Within these walls rested Dallas’ first “pop-up” pie shop, brought to us by the wonderful women at Emporium Pies, partners and co-owners, Mary Gauntt and Megan Wilkes. Wanting to test the waters a bit and see what kind of response the Dallas diners would have to a dedicated pie shop, they moved into the space at 314 N. Bishop Ave. over the weekend to provide this city with some of the finest pies it will ever see.

Walking inside, the space is small but cozy, with no more than a few chairs, a sales counter, a couple tiny tables with three stands displaying the day’s pie options.  On one rests a French silk chocolate pie with a crunchy pretzel crust, another holds a bourbon pecan pie with shortbread crust, the last displaying a streusel topped banana pie.  I ordered a slice of each, which were then all neatly packaged in small wicker baskets with a wooden fork and tied up with string (these are a few of my favorite things).  The entire presentation is so insanely cute, it makes fluffy baby bunnies look like swamp trolls.  I took a seat on the porch and dug in.

Jump for a whole lotta pie porn…

Most importantly, the pies are incredibly delicious.  I don’t profess to be a pie connoisseur by any means, but I have sat through a few holidays in my time and I’ve been known to demolish a good number of pies.  Pecan pie is a particular favorite of mine, and Emporium’s  version, “The Drunken Nut,” is (and I am not exaggerating) the best I’ve ever eaten.  Mary states that she “wanted to create a pie that was not too sweet, or too runny…or made you feel like you just ingested half a cup of corn syrup.”  (In fact, their version is not made with corn syrup at all.) But it is brilliantly done, sweet with tones of brown sugar and butter, chewy and nutty, the shortbread crust could be savored alone without need of any additional filling.

The French silk pie, “The Smooth Operator,” was inspired by the flavors of a chocolate covered pretzel. It’s smooth and creamy without feeling enormously heavy and rich, nor is it overpoweringly chocolately.  Its sweetness is perfectly complimented by the slightly salty crumble of the pretzel crust.  Again, a work of art.  Lastly, the “Bro’Nana” is made with a cinnamon banana filling topped with a walnut-oat streusel all resting in beautiful shortbread crust. As a long time fan of the banana, it was love at first bite.

The Drunken Nut: Bourbon Pecan/Shortbread Crust

The Bro'Nana: Cinnamon Banana/Walnut-Oat Streusel/Shortbread Crust

Mary states she has dreamt of owning her own bakery ever since she finished high school, and now with the help of her business partner, Megan, it looks like this dream is beginning to take shape.  Hallelujah!  Dallas needs more artisanal bake shops like this from people determined to offer the highest quality product possible. Their aim is take traditional recipes and add their own twist, with a focus on flavor rather than just sugar.  Every ounce of their pies is handmade – the crusts rolled by hand, the fruits all peeled by hand – and they are produced without preservatives, hydrogenated oils, and corn syrups.

As for future plans, they state that things have “slowly been taking form.” They’ve been doing a lot of business out of a commissary kitchen and are working towards a permanent store front.  While Bishop Arts is definitely a possibility, nothing is finalized yet. They plan to keep their menu dynamic and seasonal, with savory pies also a potential for the future. Frankly, I can’t wait to see these girls succeed.  While the age-old adage “easy as pie” may still be applicable to some instances in life, “easy as an Emporium pie” is certainly not going to be a catchphrase floating around Twitter any time soon.  Pies of this caliber require time, a dedication to the art of baking, and a passion for their product that still remains a rare thing in this city. So jump on your Twitter (@EmporiumPies) and keep an eye out for developments from these wonderful “purveyors of fine pie.”

Megan Wilkes (left) and Mary Gauntt (right) serving some very happy customers

A slice of the Bro'Nana

A slice of the Smooth Operator

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.

To see the result of their work, check out these gorgeous photos by Manny Rodriguez.

And, if you’d like to find out where you can taste some of this chocolate, jump. I’ve included information from DallasChocolate.org about what our favorite chocolatiers are up to this month.

The following is from DallasChocolate.org’s newsletter:

Chocolate maker Alan McClure (founder of Patric Chocolate) and winemaker Stuart Henry (director of Winemaking at Ravenswood Winery) have worked with the Adolphus chefs to make sure their products pair well with the eclectic Valentineʼs Day menu. Each course of the meal is complemented with a wine paring including Ravenswood Icon (2008) and 2010 Ravenswood Vintner’s Blend Chardonnay. Chocolate from Patric Chocolate will be used in both savory (venison with a chocolate demi) and sweet (Cocoa Nib Chocolate Decadence) dishes. In addition, both Henry and McClure will be on hand to discuss their crafts and explain the efforts theyʼve taken to become so well-respected in their fields. Leading the discussions with the artisans will be the eveningʼs mistress of ceremonies, Dallas television journalist Jocelyn White. (Word has it that this event is sold out. But maybe you can get on a list. The price is $125 per person. Try calling 214-651-3637 to see if you can still get in.)
=======================================
Central Market’s Chocolate Fest is bringing a ton of great chocolate makers and chocolatiers to the area. The impressive line-up includes appearances from Alan McClure (Patric Chocolate), Katrina Markoff (Vosges Haut-Chocolat), Shawn Askinosie (Askinosie Chocolate), Bertil Akesson (Akesson’s Fine Chocolates), and Dave Owens (Bissinger’s). Plus local chocolatiers Dr. Sue and Andrea Pedraza (CocoAndré Chocolatier) will be doing several tastings. Check out the full schedule for details.
=======================================
Dr. Sue from Dr. Sue’s Chocoaltier will be at the following upcoming events:
Saturday, February 11 1-6 pm — An Afternoon of Chocolate and Wine at Red Caboose
Winery in Clifton, TX
Friday, February 10, Monday, February 13, and Tuesday, February 14 from 11-3 pm  — Dallas Central Market (Chocolate Fest)
Tuesday, February 14 from 5-7 pm — EatZi’s Oaklawn
=======================================
Dude, Sweet Chocolate is participating in a beer and chocolate pairing at the Uptown location of the Gingerman on February 11 at 2:30 pm. Contact the Gingerman at (214) 754-8771 to reserve a space.
=======================================
Chocolate Secrets & Wine Garden’s “Fourth Annual Valentine’s Day Indulgent Experience” features four handcrafted desserts — Champagne French Macarons, Raspberry Mousse Chocolate Cups, Rose Profiteroles, and Mini Red Velvet Cakes — plus a Moët & Chandon chocolate heart for $98 per couple. Seatings are:
Friday, February 10 — 7:30pm – 11:00pm
Saturday, February 11 — 7:30pm – 11:00pm
Sunday, February 12 — 1:00pm – 4:00pm (Royal Tea)
Tuesday, February 14 — 7:30pm – 11:00pm
For reservations, contact Chocolate Secrets at chocolatesecrets@hasevents.com or 214-252-9801.
=======================================
Lavendou and the Cultured Cup present “For the Love of Chocolate” — a three course luncheon for $40 per person on February 4th and 11th at noon. At the luncheon Kyle Stewart and Phil Krampetz of the Cultured Cup will give a presentation on their travels to Belgium in search of great chocolate. They will also pair teas with Chef Pascal Cayet’s menu of chocolate and French cuisine. Contact Lavendou at 972-248-1911 or provencial@aol.com to make reservations.
=======================================
Komali’s new chef, Anastacia Quinones, plans a 3-course (Surf & Turf) menu topped off by chocolate brownies from Oh* Brownie for $50 per person (alcohol not included) on Valentine’s Day. Wine pairings available for an additional $25 per person. Call 214-252-0200 for reservations.

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?

Hippie donuts will be served in a groovy setting.Photography by Desiree Espada.

SideDish photographer Desiree Espada roams the roads with her camera looking for good things to eat and shoot. Check out her photo essay of Bolsa Mercado. Then feast your eyes on what to expect when the Jerry Garcia of donut making, James St. Peter, opens Hypnotic Donuts on Sunday, January 29.

Glory be to the donut.

Interior seating. Kate Nelson of Piecurious makes curious donuts. Photography by Desiree Espada.

James St. Peter rings up a sale. Photography by Desiree Espada.

The Zoo Ropa with iced animal cookies. Photography by Desiree Espada.

Jenni's evil Elvis: peanut butter with banana and bacon. Photography by Desiree Espada.

Greek yogurt parfait and The Hypnotic. Photography by Desiree Espada.

The Canadian Health Care. Photography by Desiree Espada.

The Biscuit Board. Photography by Desiree Espada.

Biscuit with peanut butter and jelly. Photography by Desiree Espada.

Fried chicken biscuit and gravy. Photography by Desiree Espada.

Hypnotic Donuts: Inside out. Photography by Desiree Espada.

Team Hypnotic: Rachel Villarreal, Kate Nelson,and James Baker. Photography by Desiree Espada.

Hey folks, in case you didn’t know, it’s National Cupcake Day! And I don’t know about you, but I haven’t been this excited since National Bacon Day.  If you actually need a reason to go out and stuff yourself full of cake and frosting, now you have one.  And it’s totally un-American to ignore your national holidays.  Buy some cupcakes, you owe it to your country.

Jumpers.

This holiday season, while consumers are running around the malls like credit card carrying zombies, you’ll probably need some extra holiday cheer.  And what’s really tickling my fancy right now is the new holiday flavors at Trailercakes.  Hark, the cupcake angels sing!

So whats on the menu board?  First, the  ”Nog Heaven,” with egg nog infused cake topped with maple cream cheese frosting, crowned with a cute little gingerbread man.  Easily, one of their finest creations yet.  Next, don’t leave without trying the “Better Than Cocoa,” with chocolate cake, marshmallow filling, chocolate cream cheese filling and a marshmallow star…decadent and almost naughty enough to put you on Santa’s other list.  Lastly, the “Frosty” is the perfect replacement for those boring candy canes, white chocolate, peppermint buttercream, and peppermint bark.

Catch them around town or at their Richardson shop, you will never regret that you did.  So what holiday treats are ringing your sleigh bells this year?  Share your secrets!

Trailercakes

740 E. Campbell Rd

Richardson

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?

Tired just thinking about it? Me too. So this is me officially giving you permission, if only for this year, to take a break the holiday shenanigans. Here are some places where you can do exactly that. Behold, the 2011 Thanksgiving menu roundup, Version 1.0.

jump for the menus…

Holy Grail Pub
Thursday, November 24
12-7 pm

Appetizer:
Brie en croute with red wine mushrooms and Granny smith apples
or
Smoked Corn Chowder with chorizo and squash

Salad:
Arugula salad with feta, walnuts and cranberry ginger vin
or
Roasted root vegetables with goat cheese dressing

Entrée:
Fried Turkey Breast with brown butter mashed potatoes, almond green beans and smoked porter gravy
or
Chili rubbed lamb chops with pumpkin seed sauce, brown sugar glazed sweet potatoes and baked endive

Dessert:
Pumpkin crème brulee in a toasted tart shell
or
Raspberry chocolate cake with ganache and pecans

$30 per person / $12 for kids under 12
Four-course beer pairing +$15
Reservations recommended. Call 972-377-6633 or email: brian@holygrailpub.com

(The Cowboys Game will be shown on our big screen at 3:00 p.m.)

________________________________________________

The Second Floor

THIS YEAR GIVE THANKS FOR KEEPING OUT OF THE KITCHEN

Thanksgiving is just around the corner and instead of spending a day slaving away in the kitchen, Chef J Chastain has come to the rescue again with his modern take on the holiday meal by preparing a tantalizing three-course feast complete with wine pairings. Guests can choose a dish from each course to create their own custom-tailored Thanksgiving meal in the restaurant or through in-room dining. As one of the only restaurants open Thanksgiving Day in the Galleria, The Second Floor offers something for everyone.

Thursday, November 24
11AM – 11PM

$49 per adult / $20 for wine pairings / $20 per child

FIRST COURSE

apple onion soup with crispy duck ravioli, chive

purple sweet potato agnollotti with brown butter, piave vecchio

candy striped beet salad with mixed greens, almonds, goat cheese

SECOND COURSE

roast turkey breast with apple pecan stuffing, pomme purée

fig stuffed pork loin with kabocha risotto, asparagus

pan-seared grouper with creamy green beans, leeks, crispy shallots

THIRD COURSE

pear blueberry croustade with crème fraiche ice cream, caramel

pumpkin bomb with cranberry, pistachio, palmier

The Second Floor at the Westin Galleria Dallas

13340 Dallas Parkway
Dallas, TX 75240

RSVP: 972-450-2978

_________________________________________________

Crú Food & Wine Bar Offers A Three-Course Thanksgiving Dinner That’s Ideal for your Family Gathering. We’ll even do the dishes!

Thursday, Nov 24th

noon to 9 pm
$35 per guest, half off for children 12 and under

Bring the whole family to our house this Thanksgiving and indulge yourself on our specially prepared three-course menu created by our executive chef. You’re sure to have the best Thanksgiving Dinner in town!

Choose from a more traditional Thanksgiving offering, such as Roasted Turkey Breast or Beef Tenderloin, or delve into some of Chef’s more distinctive main courses like Rack of Lamb or Pan Seared Salmon. We’ll also have Pumpkin and Apple Pie, as well as our signature Chocolate Molten Cake.

Whatever your mood, be assured that our knowledgable servers are ready to suggest a wine pairing from our extensive bottle wine or by-the-glass list.

Appetizer

Warm Spinach Salad with toasted croutons, white pepper sunflower seeds, whole grain-maple vinaigrette

Butternut Squash Bisque with roasted mushroom-robiola crema

Lobster & Avocado Salad with mango vinaigrette, ancho toasted pecans

Goat Cheese & Thyme Ravioli with sweet potato puree, crispy fried shallots

Main Course

Roasted Turkey Breast with caramelized onion & sausage cornbread stuffing, buttered green beans,
whipped potatoes, brown butter gravy

Pan Seared Salmon with sweet potato & brussels sprout sauté, basil citrus sauce

Rack of Lamb with butternut squash risotto, caramelized cauliflower, coriander scented lamb glace

Grilled Beef Tenderloin with creamy gorgonzola polenta, roasted asparagus and fennel, syrah reduction

Dessert

Warm Caramel Apple Pie with butter pecan ice cream

Chocolate Molten Cake with mascarpone whipped cream, raspberry coulis

Pumpkin Pie with marshmallow brulée, pomegranate sauce

_________________________________________________

Urban Acres

Reserve your LOCAL FARM-FRESH TURKEY for Thanksgiving
We’re once again offering 100% pastured and organic Broad Breasted White Turkeys from our friends Jim & Kay Richardson at Richardson Farms in Rockdale, TX. The turkeys will be fresh and never have been frozen.

This special is for both members and non-members (special price for members!), and you can pick up your turkey on Saturday, November 19th at one of the following locations: Oak Cliff, Park Cities, Lakewood, Addison, West Richardson.
Yes, even if you do not pick up produce at one of these locations, you can pick up your turkey there on Saturday the 19th.

Order now, because we’ve only ordered 200 turkeys, and they’ll go quickly!

_________________________________________________________
Smoke

THE DRINKS
Holiday Cocktails 8
Gin Rose Pomegranate Fizz
Maple Bourbon Apple Cider
Mulled Wine

HomeMade NonAlcoholic Fun 5
Pink Prickly Pear Soda
Licorice & Sassafras Root Beer
Fresh Pineapple & Lime – Aid

THE BEGINNING
Byres Family Holiday Pumpkin Toast with Chicken Liver Pate & Plum Jam 9
Pork Jowl Bacon with Fermented Pickles, Sweet Chili’s and Mustard 11
Pimento Cheese Croquettes with Grilled Romaine 6
Grilled Whole Prawns COCKTAIL STYLE with Fresh Herbs 11
Warm Mushrooms with Swiss Chard & Molasses 9
Roasted Oysters with Scampi Butter and Our Chorizo Sausage 10
Oranges & Black Olives with Anchovies 8
Lettuce & Fennel Salad with Crisp Parsnip, Tarragon & Dried Cherries 8
Braised Green Cabbage & Turnip Soup with White Beans 7
Brick Roux Gumbo with Boudin & Smoked Chicken 9

THE FEAST
Dry Rubbed Pork Spare Ribs with Mac n Cheese & Pickled Green Beans 19
Grouper with Celery Root Puree, Collard Greens, Melted Leeks & Mustard Caviar 24

The Family Style Tradition: 25
Kids Portion Available: $1 for every year of their life
Choice of Meat with Family Style Sides
• Pit Roasted Prime Rib Roast with Cider Vinegar, Garlic and Mint Jus
• Our Smoke House Ham with Dublin Dr. Pepper Red Eye Gravy
• Hickory Smoked Farm Turkey with Mushroom & Marjoram Gravy

All the Fixings
• Sage Cornbread & Andouille Sausage Stuffing
• Fresh Cranberry & Orange Relish
• Creamed Spinach & Leeks
• Mashed Potatoes
• Cheese Grits & Hominy Casserole

THE SWEETS
Mexican Cinnamon Apple Cobbler 7
Buttermilk & Caramel Pumpkin Pie 7
Dark Chocolate Mousse & Peppermint 7
Tim Byres, Chef / Owner

Reservations: 214-393-4141

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KB’s WoodFire Grill & Rathbun’s Blue Plate Kitchen

Why spend hours slaving in the kitchen when you can pick up delicious prepared dishes from Kent Rathbun Concepts for your Thanksgiving meal? This is the perfect opportunity to enjoy Chef Kent’s cooking at your own holiday table. Packages come with complete instructions and can be heated in the containers they come in. Whether you choose the traditional turkey, spiral ham or the rosemary leg of lamb you’re sure to enjoy Chef’s favorite holiday dinner.

Deadline for ordering is Nov 19, 6 pm.

Pick up on November 23:
KB’s WoodFire Grill
8100 N Dallas Parkway, Ste 115
Plano, Tx 75024
From 11 am to 9 pm

Rathbun’s Blue Plate Kitchen
$10 delivery charge
6130 Luther Ln.
Dallas, Tx 75225
From 1 pm to 9 pm

Molasses-Black Pepper Glazed Spiral Ham
$120.00

Rosemary Roasted Turkey, Green Chili Red Eye Gravy
$65.00

Rosemary Roasted Turkey, Green Chili Red Eye Gravy
$105

Garlic-Rosemary Leg of Lamb, Dried Cranberry-Port Wine Demi
$105

Visit www.kentrathbunstore.com for the menu of sides and desserts

You also have the choice to take it or bake it!
The recipes are available online for all of the items on sale. If you love to cook and want to create the same menu you can download Chef Kent’s Thanksgiving menus at www.kentrathbun.com.

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Nana’s Annual Thanksgiving Brunch and Dinner

It may be a tradition, but it’s certainly not traditional. Nana’s much-anticipated Thanksgiving feast is where Executive Chef Anthony Bombaci showcases his distinctive cooking style and thrilling flavor profiles. On November 24, expect to see grilled turkey breast served with sausage-sage stuffing, seared Scottish salmon, or even a slow roasted Berkshire pork belly finished off with Chef Tony’s version of “Cheesecake” for dessert.

The four-course brunch, served from 11am to 2pm
$65 per person for adults including bottomless mimosas or champagne.
A three-course meal for children under 12 is $24 per person.
Dinner is available between 5:30pm to 8pm offering a limited menu of Nana’s finest.
Reservations are recommended by calling Nana at 214.761.7470. www.nanarestaurant.com

FIRST COURSE
GREEK YOGURT, NANA GRANOLA, ORANGE FLOWER WATER

SECOND COURSE
Please Select One:

GRILLED ATLANTIC CALAMARI, THAI SOBA NOODLE SALAD, EGGPLANT, MANGO
TEXAS GROWN BABY GREENS, GOAT CHEESE-TARRAGON RANCH DRESSING, BOSC PEARS, CANDIED PECANS
CAVATELLI PASTA, BASIL PESTO, GRANA PADANO “SNOW”
ORGANIC SCRAMBLED EGGS, LANGOSTINES, RED ONIONS, JALAPENOS, CILANTRO
BOCCONCINI MOZZARELLA, OVEN ROASTED GRAPE TOMATOES, BALSAMIC NECTAR, BASIL, E.V.O.

ENTRÉE
Please Select One:

GRILLED TURKEY BREAST, CRANBERRY COMPOTE, SAUSAGE-SAGE STUFFING, GREEN BEANS, CELERY ROOT PUREE
SEARED SCOTTISH SALMON, FRIED BASMATI RICE, ASPARAGUS TIPS, CILANTRO
GRILLED FILET OF BEEF, BANANA FINGERLING POTATOES, MOROCCAN CARROTS, PUMPKIN SEED-CAPER RELISH
SLOW ROASTED BERKSHIRE PORK BELLY, APPLES, SPICED PEANUTS, LIME, CURRY
FRIED ORGANIC EGGS, FRENCH FRIES, LIQUID TOMATO CHUTNEY

DESSERT
Please Select One:

ORANGE CHIFFON MIGAS, GLAZED STRAWBERRIES, VANILLA CHANTILLY, LICORICE
BAILEY’S MILK CHOCOLATE “GAZPACHO”, DULCE DE LECHE, DREAMSICLE ICE CREAM
“CHEESECAKE” … SWEET SPICED GRAHAM CRACKER “EARTH”, PUMPKIN SORBET, COCOA

NANA CHILDRENS MENU
$24.00 Children 12 & Under

FIRST COURSE
Please Select One:
CAVATELLI, BASIL, GRANA PADANO CHEESE
VEGETABLE “CRUDO” – RANCH DRESSING
TRADITIONAL CAESAR SALAD, GARLIC CROUTONS, CREAMY CAESAR DRESSING

ENTRÉE
Please Select One:
FRIED CHICKEN BREAST SALAD WITH RANCH DRESSING & BBQ SAUCE
MOZZARELLA & PROSCIUTTO PANINI, FRENCH FRIES
KOBE BEEF SLIDERS WITH COLE SLAW & FRIES
FRIED EGGS WITH STEAMED RICE & HOME MADE KETCHUP

DESSERT
Please Select One:
VANILLA ICE CREAM WITH GLAZED STRAWBERRIES
CHEESECAKE, GRAHAM CRACKER “SOIL”, PUMPKIN SORBET, COCOA
ANTONIO’S DREAMSICLE ICE CREAM WITH HAZELNUT CROCCANTE

“MENU IS SUBJECT TO CHANGE DUE TO MARKET AVAILABILITY”
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Warwick Melrose Hotel

Help us reach our goal of providing 4,000 meals for the North Texas Food Bank. The Warwick Melrose Hotel will make a donation for every Thanksgiving and Christmas brunch served this holiday season.
Brunch seatings 11 am -2:30 pm
$55 Adults
$24 Children 5-12

prices exclude tax and gratuity.

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Empire Baking Company

Each year at this time Empire Baking simplifies Thanksgiving for Dallasites, offering a selection of
seasonal pies and breads available both at their retail store location and for pre order for a limited
time only. Thanksgiving breads such as Empire’s Pecan Rings will be available as usual, and new this
year are Empire’s Sweet Potato Pull‐Apart Rolls for $4.95 a package.
All Thanksgiving breads will be available in store beginning November 14th. A limited number of pies, including Apple Cranberry Pie, Pecan Pie, and Pumpkin Pie will only be available in store on November 17th, 18th, 22nd, and 23rd.
Pre ordering holiday pies and breads is highly recommended, as Empire is known to run out.
Thanksgiving pre orders can be placed by calling the retail store location at (214) 350.0007.
Available pre order pick up dates include: November 17th, 18th, 22nd, and 23rd. All pre orders must
be placed by no later than Tuesday November 15th by 2pm for a scheduled pickup of November 17th
or 18th and by Monday November 21st by 2pm for a scheduled pick up of November 22nd or 23rd.

Empire Baking Company Thanksgiving pies and breads include:
Apple Cranberry Pie $19
Texas Pecan Pie $19
Pumpkin Pie $19
Sweet Potato Pull‐Apart Rolls PKG. $4.95
Cranberry Cinnamon Walnut Bread $5.99
Cranberry Paisano Loaf $4.99
Pumpkin Bread Loaf $9.00
Pecan Ring $18.00
Apple Cinnamon Walnut Bread $7.99
Gingerbread $8.00
Cranberry Scone $1.99

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BAILEY’S PRIME PLUS OFFERS SPECIAL THANKSGIVING DAY MENU AND “HOLIDAY MEALS TO-GO”

Those looking to relax and enjoy on Thanksgiving have two options from Bailey’s Prime Plus. First, enjoy an elegant four-course menu on Thursday, November 24 from noon to 9 p.m. priced at $64 per person, which also includes all the fixings for a post-Thanksgiving turkey sandwich. A special menu for children 12 and under is available for $12. Regular menu is available upon request. Reservations are recommended.
For those wanting to stay in, place an order for a “Holiday Meal To-Go” from Bailey’s Prime Plus featuring an entree, choice of three sides, fresh baked rolls and dessert to enjoy at home with friends and family.

Thanksgiving Day Menu (in restaurant only)

First Course, choice of:
Squab, seared squab breast, Cinderella squash and cinnamon Chantilly; Shrimp Cocktail, remoulade sauce; Sweet Potato Gnocchi, sage-brown butter and aged sherry vinegar

Soup or Salad Course, choice of:
Acorn Squash Soup, creme fraiche, spicy pepitas; Butter Lettuce Salad, pear vinaigrette, candied pecans

Entrée, choice of:
Turkey Dinner, roast turkey, garlic mashed potatoes, gravy, haricots verts, stuffing and fresh cranberry sauce; Grilled Tenderloin, whipped sweet potatoes, baby beets and cranberry demi; Lamb Rack, stone ground grits, honey glazed baby carrots; Grilled Salmon, potato puree and sage butter

Dessert, choice of:
Pumpkin Spice Cheesecake; Deep Dish Chocolate Pecan Pie

“The Day After Turkey Sandwich To Go”:
Includes sliced turkey, stuffing and cranberry sauce

Holiday Meals To-Go Menu and Pricing
All serve 8-10 people, includes entrée, 3 sides, fresh baked rolls and dessert
Entrées, choice of 1:
Apple Cider-Maple Sugar Glazed Ham, $190.00
Oven Roasted Turkey, Sage Gravy, $180.00
Slow Roasted Prime Rib, Roasted Garlic Au Jus, $210.00

Sides, choice of 3:
Country Sausage Stuffing, Maple Glazed Baby Carrots, Loaded Mashed Potatoes, 5 Spice Cranberry Orange Relish, Cinnamon-Spiced Whipped Sweet Potatoes

Dessert, choice of 1:
Deep Dish Chocolate Pecan Pie, Pecan-Caramel Cheese Cake, Spice 5 Layer Carrot Cake
All Holiday to-go orders must be placed five days prior to desired holiday pick-up day.

Bailey’s Prime Plus
Dallas – The Shops at Park Lane – 214-750-8100
Fairview/Allen – The Village at Fairview – 972-363-2200
Fort Worth – West 7th – 817-870-1120
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Mignon

Mignon will host a traditional Thanksgiving buffet November 24 from 11 a.m. to 8 p.m. To make reservations please call 972-934-3372.

$39.95 per adult
$17.96 10 years of age & under

Reservations: 972-934-3372 (Required)

MENU

Salads
Classic Caesar
Salad Petit with Apples, Candied Walnuts & Blue Cheese

Soup
Butternut Squash Soup

Entrees
Seared Salmon with Citrus Sauce
Ginger and Brown Sugar Glazed Ham
Roasted Turkey with Sage Butter & Gravy

Sides
Traditional Stuffing with Mushrooms & Herbs
Green Beans with Onion & Thyme
Cheddar Whipped Potatoes with Chives
Glazed Carrots with Balsamic and Brown Sugar
Creamed Corn with Bacon and Caramelized Onions
Macaroni and Cheese
Sweet Potato with Maple Brown Butter
Cranberry Relish

Desserts
Pecan Pie
Pumpkin Pie
Cheesecake

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HIGHLAND PARK CAFETERIA FEATURES THANKSGIVING DAY FARE FOR TAKE HOME OR DINE-IN

A homemade Thanksgiving feast can be a lot of work. At Highland Park Cafeteria, it is also a lot of fun.

Roast turkey, ham, cornbread dressing, giblet gravy, cranberry sauce, baked squash, green beans, mashed potatoes, candied yams, fresh pecan pie, pumpkin pie and many other favorites are made fresh daily.

A traditional meal to serve at your home is $59.99 for 2-4 or $89.99 for 8-10 people. Please place order by Monday, November 21. Or join Highland Park Cafeteria in celebrating all we have to be thankful for at the restaurant. HPC will be serving Thanksgiving Day from 10:30 to 3:00 pm. The price is $10.99 per person.

Since 1925, many families count on HPC to provide a feast to enjoy at home; or come in on Thanksgiving Day for the delicious food and festive atmosphere. The Highland Park Cafeteria cooks start working around the clock a few days before Thanksgiving, so that everything is fresh and perfect when served.
The Highland Park Cafeteria is 10 minutes east of Central Expressway near the Dallas Arboretum at 1200 North Buckner Boulevard in Casa Linda Plaza.

For more information and to place orders online go to www.highlandparkcafeteria.com or call 214-324-5000.
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TJ’s Fresh Seafood Market
Thanksgiving Take Out Menu

Historians agree that the Pilgrims probably didn’t eat turkey – they ate FRESH SEAFOOD. Fill your holiday table with shrimp, lobster, oyster and more. Let TJ’s do all your cooking with our prepackaged holiday meals.

TJ’s Traditional Thanksgiving Dinner
Feeds 8-10 $325 value, only 299!
TJ’s Famous Cocktail Shrimp Platter Hickory & Alder Smoked Salmon Platter Seared & Seasoned Beef Tenderloin (5-7lbs) Creamy Mustard & Horseradish Sauces Garlic Mashed Potatoes Green Beans w/ Almonds Oyster Dressing Gravy.

Visit TJ’s website for all of the holiday menu options.
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Princi Italia

Thursday, November 24th, noon – 9pm
Join us for a special Italian-inspired Traditional Thanksgiving feast!

3 Courses for only $35
Kids 12 and under are half off

Menu

ANTIPASTI
Caesar Salad romaine, parmesan, garlicky crostini
Arugula Salad shaved fennel, goat cheese crostini, pine nuts, lemon, evo
Field Greens Salad toasted pumpkin seeds, ricotta salata, balsamic vinaigrette
Wild Boar Tamales poblano mascarpone, balsamic-paprika sauce
Butternut Squash Bisque spicy rock shrimp
Sweet Potato & Ricotta Ravioli brown butter sage sauce

MAIN COURSE
Roasted Turkey Breast sage pine nut dressing, maple whipped sweet potatoes, giblet gravy
Oven Roasted Chicken Breast butternut squash-sausage risotto, rosemary jus
Grilled Jumbo Scallops lemon-arugula fettuccini
Grilled Filet roasted garlic mashed potatoes, asparagus, rosemary chianti sauce
Grilled Salmon green beans, fingerling potatoes, lemon-caper sauce

DESSERT
Homemade Pumpkin Pie vanilla whipped cream
Chocolate Pecan Pie caramel gelato Lemon Curd Tart pistachio cookie crust & raspberry sauce

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