Shhh! It’s hush-hush. Underground. Vegan. But if you call 214-679-0999, they might let you attend. You’ll have to know the secret word: SideDish.
I’m on deadline today so I thought it would be the perfect time to spend an hour researching the questions sent in by a semi-loyal SideDish reader. She asks:
Nancy — could you please clarify the In-n-Out locations coming to Dallas?? There have been reports that one is going up on Midway and LBJ (mainly from the Preston Hollow blog) but that wouldn’t make sense if there is one going up at LBJ and Coit too — can you clarify on sidedish? Also- any update on Dough or the restaurant going up on the Popolos space?
I’m on it. I know Dough is delayed. I’ve seen In-N-Out signs at Beltline @Tollroad and Montfort @LBJ. Popolos space will be Italian. Be back soon with more. If you’ve seen In-N-Out signs, report below. If you have other questions, feel free to send them to me. (My editor, Timmy, will love reading this.)
UPITTY DATE: Well, welcome to the real-time world of restaurant reporting. I contacted every entity above more than 24 hours ago. After another round of calls, here is what I’ve got.
This note from In-N-Out:
Thank you for your email. Here are the sites that are currently under construction:
7940 N. Central Expressway.Dallas, TX 75206; 7909 LBJ Freeway Dallas, TX 75251; 2900 West 7th Street Fort Worth, TX 76107; 1075 West I-20 Arlington, TX 76017; 6501 North MacArthur Blvd. Irving, TX 75039. Thanks again for your interest in In-N-Out Burger.
She wouldn’t confirm sites with signs, only those under construction. Whatevs, growing weary of chasing burger joints.
Old Popolos Space: Rustic Italian with chef Kevin Ascolese to open the 3rd week of August. NO NAME YET. It will not be Ferre.
Dough Pizzeria Napoletana: Will open in Preston Forest mid-July.19 Comments »
Jon Alexis, head halibut at TJ’s Seafood Market says the popular seafood market in Preston Forest will close from May 21-26 so they can do some renovation. They don’t want any seafood going to waste so they’re marking everything down. On Saturday, from 4-6PM, fresh seafood (including Copper River salmon), house-made sauces, take out food, and Vietri dinnerware will be marked down 25%. Don’t call and ask them to hold anything for you, just get over there and have your way with them.
In other seafood news, Sea Breeze Fish Market and Grill has a fresh batch of Copper River salmon and a fine selection of fresh fish.
Teresa Gubbins has been all over this story like hot on fries (where did I just read that?). She reported Friday that the former owners of foodie favorite La Palapa Veracruzana that closed nearly two years ago, Raul and Olga Reyes, have been given a second chance to showcase their talents at Mesa. Their savior? No, not Carl Van Fleet of In-N-Out. The Reyes’, according to Gubbins, were saved by “by a support group that includes Chris Zielke, co-owner of Smoke and Bolsa, as well as Nick Zukin, the Portland blogger and restaurateur who is co-owner of Kenny & Zuke’s Delicatessen. Bolsa bartender Eddie “Lucky” Campbell consulted on the cocktail menu, which includes a luscious house-made horchata — spiked, of course.” Opening day is set for Friday, May 20. 118-A West Jefferson Blvd.1 Comment »
Central Market’s Pasaporte España—a total store takeover with Spanish seafood, wine, pastries, oils, canned seafood (a Spanish specialty), and so much more—kicked off last night in the Greenville Ave. location. For the ribbon cutting (which was supposed to be held in the tent in the parking lot but was moved to the entry vestibule due to rain), top brass filled the store with costumed team members, flamenco guitarists, flamenco dancers from the 2011 Dallas Flamenco Festival, Spanish wine producers, cultural liaisons, and more. jump for the pictures and a video of saucy flamenco dancers … Continue reading "Olé! Pasaporte España Kicks Off At Central Market Despite Torrents"
I’m sure there will be mass hysteria in Frisco and Allen when the first two branches of In-N-Out Burgers in Texas open their doors in the morning. One reader told me the Allen location was opening at 1:30AM. “That is false,” said Carl Van Fleet vice president of planning and development. “We may open a little early if we have customers waiting (we usually open at 10:30am) but early would be around 9:00am maybe a few minutes earlier if we can be ready.”
If you’ve never been to an In-N-Out, you need to learn a few things about how to order. You don’t want to sound like an idiot and babble on about animal style if you don’t understand what animal-style means. You could end up (sorry) with something other than a cheeseburger. Remember, you are entering a sanctuary filled with a frenzied mass of cult worshipers. To help you, I have attached some must-know background information and our Newbie’s Guide to In-N-Out which illustrates and explains the secret menu. So open these links, print them out, and study hard. It’s everything you need to know before you go.
Full disclosure: Dean Fearing knew I was coming. I’d set up my lunch ahead of time with Lauren Lapeyre, who does PR for the Ritz, because I knew that Fearing’s schedule doesn’t afford him the time to work his downtown restaurant every day, and I needed him there. In order to cross this one off my list, I not only had to eat at Fearing’s, I had to meet the man, too. So let’s concede that the amount of attention I was paid during my visit wasn’t typical, and I might not have gotten quite so much face time with one of Dallas’ most renowned chefs had I just wandered in off the street.
But that’s not to say that Fearing isn’t plenty charismatic with all his clientele, whether you carry cash by the briefcase or have to scrape your pockets for spare change just to pay for your meal. He’s sort of a ubiquitous presence around the restaurant: working frying pans in the kitchen, keeping his cooks and servers privy to who’s-sitting-where, strolling through the dining room to schmooze customers. And he doesn’t just check on his diners once — he heads back for seconds and thirds, learning names and getting laughs and making sure that everything is oh-so-perfect.
A gal I used to know and thought I’d lost resurfaced and asked me a dumb question. Sorry, I like the girl but I hate the request.
Hey Nancy, my in-laws are foodies and they are going to be in Dallas for one day. (They are picking us up and we’re all driving to New Orleans for a long weekend!) They have asked me to pick out a restaurant that best represents Dallas! I thought about the one in the ball but isn’t that like Asian. So what is your best DALLAS restaurant!
See? Dumb. I should email her back and refine her search, but it’s Monday morning and I have waaaay to much on my mind.22 Comments »
Monday night our photographer Desiree Espada dropped by John Tesar’s inaugural dinner at The Table, the 12 8-seat tasting room next to The Commissary. The table was lined with friends including Jennifer and David Uygur (Lucia), Chef Bruno Davaillon (Mansion execuchef), Michael Flynn (Mansion sommelier), Tim Byres (Smoke), Teiichi “Teach” Sakurai (Tei-An), and The “Ubiquitous” Brad. Sarah Reiss from our staff was also invited. Here are the pictures Desiree managed to capture.8 Comments »
Chef John Tesar is on fire. The guy has been working non-stop since last winter. First, he kick-started the menu at The Cedars Social, where he still oversees the kitchen. Then he signed a lease on the Dali Wine Bar space and divided it into two restaurants: The Commissary and The Table.
Early returns from The Commissary are blissful. Colleagues have stopped by my cubicle and uttered “OMG” “To Die For” and “How can it be so good and so cheap?” “It blew my hair back!” Saaa-weet! The menu is centered on gourmet burgers and fine wine. It’s a burger joint with a sommelier (Scott Barber). The other portion of the space, The Table is a 12-seat tasting room where Tesar will perform the higher end dishes that brought him to the Big Show. Teasar calls it “deconstructed fine dining.” He is resurrecting canapés!
Anywhoo, last night Tesar threw a private party at The Table. The guest list included Jennifer and David Uygur (Lucia), Chef Bruno Davaillon (Mansion execuchef), Michael Flynn (Mansion sommelier), Tim Byres (Smoke), Teiichi “Teach” Sakurai (Tei-An), and The “Ubiquitous” Brad. Who was that skinny little bitch sitting next to Byres? Our own Sarah Reiss. “The food was incredible,” Reiss said. “Tesar overwhelmed us (in a good way ) with 13 courses; he wanted to try everything out on his friends. I just sat back and listened to all the great industry talk and insider raves.” The 13-course, seafood-centric marathon, that was anticipated to last 150 minutes, lasted over 4 hours. Reiss gives the best dish award to the faux cuttle fish pasta with Iberico pork and lemon fondue.
Reiss said the talk at the table revolved around the current dining culture in Dallas and how chefs are trying new things on the menu (pig’s ear and tripe), and the fact that restaurateurs are more willing to take chances. “This generation is going to forever define the dining in this city,” said Tesar.
Wonderfully pompous or prophetic? Or both? The Commissary opens for lunch today. Go. Eat. Report.
Our senior cupcake editor, Allison Hatfield, was on special assignment, so we sent the newest member of the SideDish staff, Daniel Walker, to cover the first Cupcake Camp Dallas. Little did I know he’s a cupcake freak as well. Sugar-rush copy to follow:
Nowadays, it seems like every new sweet food trend is touted as “the new cupcake.” The truth is, in my heart and stomach, that there is not anything that can ever replace a great cupcake. Nothing compares to the harmonious marriage of cake and frosting. I resisted jumping on the cupcake bandwagon when the craze for designer cupcakes began several years ago, but now I’m riding shotgun and I’ve got no intentions of giving up my seat. Sure, it’s a bit embarrassing when your wife’s new pet name for you is “Cupcake.” However, it’s an upgrade from “Sugar Buns.” Maybe cute at home, but a bit disturbing when she shouted it across a crowded restaurant.
This weekend, the Dallas cupcake scene was out in full force as the first ever Cupcake Camp Dallas descended upon our fair city. Professional and amateur bakeries from all over the area gathered at the Royal Oaks Country Club on Greenville Ave. and displayed over 4,000 cupcakes. Participants included Society Bakery, Asian Mint, Nothing Bundt Cakes, and the highly anticipated Trailercakes (sadly their sleek Airstream trailer had to stay home). Other bakeries, all new to me, brought their A-game to this cupcake convention: The Perfect Slice, Pure Bliss, Haute Mama Dessert Co., Cupcake FabuLous, Cupcakes2You, and Crazy Good Cupcakes.
Jump for a zillion pictures of cupcakes and those who love them. Continue reading "Special Report: Cupcake Camp Dallas Invades Royal Oaks Country Club"14 Comments »
As one of my favorite comics Martin Mull used to say, “Let’s not say au revoir, let’s just say hors d’oeuvres.” This morning Dave Faries, creator of Critic’s Guide, writes:
We’re still tweaking the information and accounting for the ebb and flow of restaurant life—closures, openings, new chefs and so on. But the arrival of the Fearless Critic guide to Dallas-Fort Worth allows me to shut down the current iteration of Critic’s Guide and start work on a revamp. It should be fun.
Last Saturday was the latest in a lengthening list of Dallas Foodie Tours: The 2011 Dallas Pizza Tour. Like the Burger, Taco, and Vegan tours that preceded the tour was the brainchild of Steven Doyle, best known as never having written for Dallas/Ft. Worth Construction News (ed note: The list of Dallas publications that Steve Doyle has written for is now so long it is easier to just list the ones he hasn’t written for). As with previous tours we took our 1969 Chevrolet School Bus (Woodstock Edition) and traveled around several premier pizza sites in town, tasting at each stop. The good folks at Elm Street Bar were kind enough to provide us with a keg of beer which kept the 20 or so participants from dying of thirst on the way.
From base camp in Deep Ellum we headed out to the leafy lanes of The OC and the house of Janice Provost, co-owner and co-chef of Parigi. There we sampled pizzas made by her and her husband ranging from classic Margherita through to taste benders like white truffle mushroom. The crust was the most idiosyncratic part. It was thin and crisp, almost to the point of being flat bread. The taste was as dry as a stone ground cracker. Pizza crust is a very personal thing and the variations on this tour turned out to be huge. To my taste, this was my favorite.
Jump for the whole story.
Calling all food bloggers! Enter your 30-60 second video about why you should win the Foodie Fantasy Vacation. Deadline’s in a few days, so get out the iPhone, the Flip, or your video cam and talk to us. Here’s the dream prize: Two (2) “Berlin to Paris” trip packages from Intrepid Travel with airfare departing from a major airport in the continental United States, One (1) $500 American Express Gift Card, and Two (2) in-country food producer visits.
Videos will be posted on the web for the world to see. Final winners & runners-up will be voted on by the website audience (also, see rules for judging information).
Well, my food fantasy vacation doesn’t qualify. Damn. Too many X’s.
Here at D Headquarters, high above the streets of downtown Dallas, we are in the beginning stages of redesigning our restaurant page on the web. Our first idea was to combine SideDish with the restaurant page and incorporate more moving parts. Now is your chance to speak up. Tell me what you like or what you would like to see on the new-and-hopefully-improved SideDish/Restaurant page. Do you want recipes? Interviews? More reviews? What? Spill it. We’re listening.18 Comments »
Good morning Dallas, Savor Dallas 2011 is underway. Our SideDish reporters are armed with pens, wine glasses, and cameras and ready to file observations of the craziness expected this weekend. Stay tuned to SideDish or Twitter (DSideDish) for up-to-the-Nano-second reports.
Be sure and visit us on Saturday. That’s right, SideDish will have our own space in the Grand Hall on the first floor of the conference center. We will be distributing limited edition SideDish canvas gift bags and free magazines!
If you stop by SideDish’s booth, we will put YOU on the cover of D Magazine. We have some lovely ladies (DUH!) who will snap your photo and upload it to a custom cover.
Our special grand prize (sponsor coming) will go to the first person to walk up to me at the Grand Tasting and say “Busted!” On your mark, get set: read my Tweets and tweep!2 Comments »
Dough Pizzeria Napoletana, a popular San Antonio pizza joint, is getting ready to move into the Chocolate Angel Too space at Preston Forest in May (move in date is tentative). They will be a shoo-in for a mob scene looking for some Guy Fevah. On April 11 the San Antonio restaurant will star on Diner drive-ins and Dives.1 Comment »
Los dudes over at El Smokeador Y Smokehopper have posted a recipe for a delicious sounding sandwhich. Check it out here.2 Comments »