D

Roaster’s In Dallas Almost Closes, Opens Again With New Partner

Several Dishers reported that Roaster’s, the deli in the former Ed’s Deli spot on Preston and LBJ, closed on Sunday. I just caught up with Roaster’s head honcho Tevy Kaplan and he explained that the restaurant was “bleeding cash” and that his original investors pulled out. However, thanks to his landlord, the Weitzman Group, the doors to Roaster’s are open for business. (Great potato salad.)

Dining Trends for 2010: A Sarcastic Look at a Silly Report. “Zing” is in and WTF is Mood Food.

Each year, Joseph Baum & Michael Whiteman Co., a big-time restaurant consulting group in New York, releases their lists of foreseeable trends. It’s a fancy report that is meant to read like a technical survey, but, to me, it’s basically a round-up of what is going on now and a “prediction” that current big-city trends will spread. In short: it’s a lot of bull about pigs ears.
You can read the full report here. Below is a cheater’s sheet.

NEW PRIORITIES FOR BEATEN-UP CONSUMERS: “Too many restaurant and hotel execs are grappling with pre-recession consumer issues, while people today are expressing entirely new – and more complex — sets of concerns.” Yes, according to these guys, we (consumers) are “personal, emotional and ethical.” That throws me out of the equation, but for you this is very important. Are you familiar with your “hot buttons?” (Beat, beat.) “Hot buttons include: economic survival, reassurance, intimacy & friendship, feeding my knowledge, feeding my emotions, artisan, hand-made, neighborhood, local, authentic, real.” Cold, hard bitches need not apply to 2010. Look for this: “hotels and restaurants should be luring these hunkered down consumers from their psychological storm cellars (Cymbalta?) by replicating the “campfire experience” – building emotional ties and connecting to communities. OH GOODY, more S’MORES!

PUTTING FOCUS ON THE LEFT SIDE OF THE MENU: Have you ever read about the psychology of menu writing? I’ll bet you didn’t know that the left side of the menu is reserved for “emotional resonance.” In case you don’t watch In Treatment, that translates into creative snacky things, small plates, food sized for one, two, or for a crowd. Sharing is the key because we need comfort and safety for intimacy and friendship. (Hmm, I usually feel safer when I get the whole cake.)

Jump for more joy! (more…)

The State of Food Journalism and Print Media: Hold on to Your Effin Hat

Technically I am on vacation this week, but I cannot relax. The demise of Gourmet coupled with Robb Walsh’s recent reveal that he will no longer remain anonymous makes me sad and nervous. Sure, they are two separate issues, but combined they illustrate that the business of writing about food and reviewing restaurants is changing. Fast.

This morning, Russ Parsons of the Los Angeles Times has an interesting story: Apres Gourmet: Food magazines find their niches. Parsons interviews Robert Boynton, director of the literary reportage program at the Arthur L. Carter Journalism Institute at New York University. Boynton says:

“I think of Gourmet closing as part of the bigger story of the demise of the general interest magazine. It was the closest thing the food world had to a Life or Saturday Evening Post. But in publishing today, it has become easier and more profitable to disaggregate or divide up readership into small groups.”

Jump from the ledge with me, please.

(more…)

Last Days of Gourmet: A Photo Essay by Kevin Demaria

Photo by Kevin Demaria.

Kevin Demaria, the former associate art director of Gourmet, captured the last days at the magazine with this photo essay. (Gourmet to Go?) It makes me want to kiss my keyboard. I still can’t believe Gourmet is gone. Food writing is in transition and it’s getting scary.

New Federal Trade Commission Guidelines and Food Writers

The Federal Trade Commission recently updated its “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” If you are a blogger, freelance writer, advertising copy writer, or professional writer you need to read the document, especially if you accept complimentary products such as food, wine, or free dinners. The revised rules require you to disclose how you received the products you review or endorse. Scott, over at Dallasfood.org has a brilliant analysis of the document.

Let me give you an example what happens here at D headquarters on a regular basis. Let’s say a box of cupcakes, a package of chocolate, or bag of food samples arrives with a note from the store owner or publicist. Everyone in the office goes bonkers and whatever is delivered disappears in about 2 seconds. If we don’t post anything on SideDish, I generally receive a “follow-up” note like this:

Hi Nancy, I just wanted to follow up on the “Insert Name” “Insert Item” that we sent last week from “Insert Company” and get your thoughts/feedback on the new flavors. We think it would make an interesting post on SideDish or an article for your magazine. We’d love to hear what you thought of them and see if they might be a fit for an upcoming story or mention. “Insert Company” will be expanding and owner “Insert Name” is hoping to open more locations soon.  We appreciate any comments you have!

If someone on the SideDish staff decides to write about the product, they now have to mention the fact that the food was not paid for by D Magazine. If we don’t, we violate the Federal Trade Commission Act and could receive a fine.

At the risk of calling in the food police, I will say that we have always run a tight ship around here. We’ve always paid for food we review and I do not attend media dinners or accept complimentary dinners. We have sent a copy of the FTC guidelines to our attorney to make sure we comply with all of the rules.

But here is one rub—I’ve already heard that some bloggers and indie food writers are finding ways to get around the rules by posting one small disclaimer somewhere on their webpage and not in the copy of the item. So readers beware. Ask questions. It’s a jungle out there.

Chef Gaspar Stantic Leaves Cadot Restaurant in Dallas

Cold Shoulder?: Jean-Marie Cadot and Gaspar Stanic have broken up.

Chef Jean-Marie Cadot just confirmed that his former partner, chef Gaspar Stantic, has left Cadot Restaurant. “He wanted to be on his own,” said Cadot. “I was ready to work with him and make it happen but he wants to move on.”

When they formed the partnership to open Cadot, the two veteran chefs thought it would be a great idea. Stantic is in his mid-60s and Cadot has a family. Both chefs felt that the situation would allow them to trade shifts and make the job of running a restaurant a little easier. “I have two kids and I was hoping to spend time with them,” said Cadot. “It was a dream and we tried. There is nothing wrong to try and see what you can do and make it happen.”

Chef Cadot plans on changing the menu and adding “lighter and more elegant” French dishes. “A lot of things will be the same but I will not use things like pico de gallo,” said Cadot. “I am French. I was at Lavendou for 12 years and I want to do something different from what I did up the street.”

According to Cadot, Stantic has been searching for locations in Dallas.

Restaurants For Sale in Dallas

Eden Restaurant on Lovers Lane. $495,000. [Long live chef Karen A. Kahn’s sage burger.]

Preston Center Neighborhood Restaurant Profitable. $200,000
An upscale Italian/Continental restaurant in the prestigious Preston Center of Dallas, Texas and serving Preston Hollow (wealthiest neighborhood in Dallas). Established in 1987, this restaurant has been a profitable, neighborhood eatery from the start and maintains EXCELLENT books and records. Regular patrons have included Dallas Who’s Who including Ross Perot, President George W Bush, Ed Cox (SMU-Cox School of Business), The Levy family, The Dickey family (of BBQ fame) and T. Boone Pickens, and The Cullums.  [Café Expresso?]

Famous Neighborhood Bar and Restaurant. $775,000. (opened 1993)

Jump for Italian, Salvadorian, Mexican, and Indian options.

(more…)

Listen to James McWilliams on Think

I wrote this item yesterday and forgot to post it:

Eat before you “Think” or “Think” before you eat? Today that’s a tough question:  James McWilliams, author of the new book  Just Food: Where Locovores Get it Wrong and How We Can Truly Eat Responsibly, is Krys Boyd’s guest at 12:00 noon on Think. (KERA 90.1) McWilliams, a fellow in the Agrarian Studies Program at Yale University, is currently an associate professor at Texas State and he has some thought provoking ideas on food systems. If you would like a little background info before the show, check out Crunchy Con, Rod Dreher’s interview that ran in April. (Rod, how is the chicken business?)

My apologies to Krys. However, you can download the interview here.

Pegasus News is Desperate for Comments: Develops “Outbursts”

Mike Orren needs your help. Keep your comments on SideDish.

I thought I was desperate for attention! Mike Orren, the wizard behind the Oz over at Pegasus News, has found another outlet for his ADHD—it’s called Outbursts. The feature is designed especially for your prefrontal cortex and encourages “verified users” to “post news and links on any local topic you like. All you have to do is click the “Post an Outburst” link on the Outbursts page.”  According to this “complete guide to ADHD site” symptoms of the disorder include “blurting out inappropriate comments, show their emotions without restraint, and act without regard for consequences.” Check out Outbursts and leave your scathing comments here. Remember, we have prizes and they don’t!

Deadline Procrastination Brain Game: Itemize Your Last Supper

Last July, I wrote a post and asked you to itemize your last supper. (I’ll wait here while you read the link.) Okay, so you got the idea, right. What I loved about that post was that our old buddy, Bill “Freckle Face” Addison, chimed in with this:

•  Bill Addison @ July 11th, 2008 at 4:54 pm _

Darn you, N2. This is a question I’ve been meaning to post on our blog. Love this subject. Just for today, here’s my answer:
– Maryland jumbo lump crab salad with blood orange and avocado
– A thali of South Indian curries, mostly vegetables and seafood, like served here.
– A modest plate of Ed Mitchell’s barbecue. A plate of barbecue from City Market in Luling would substitute nicely.
– A small dish of blood orange sorbet
–    A big bowl of peach crisp (with vanilla-bean brown butter poured over the fruit) with vanilla-bourbon ice cream melting atop. Then, curtains.

Sadly, not long after I listed my extensive and expensive requests, my relationship with Bill went, well, curtains. In honor of Bill, who I miss dearly, let us relive the idea of ordering your last meal on earth. What would be on your list? Who would be with you? How do I make my voice do this? (Obviously, I am on deadline and need a distraction.)

Who Makes the Best Chocolate Chip Cookies in Dallas?

I want to eat a dozen chocolate chip cookies today. Tell me where to go. (For cookies, Kirk.)

ALDI Food Market Is Hiring

ALDI Food Market will hold a manager trainee hiring event
for Dallas-area stores on Aug. 25 & 26. The “select assortment discount grocer” will accept applications for manager trainees to work in ALDI stores located throughout the Dallas/Ft. Worth are that will begin opening in Denton in the spring of 2010. Details below. (more…)

KRLD Restaurant Week In Dallas: Love It? Like It? Hate It?

Ferrets are sexually dimorphic predators.

I realize a lot of you love to dine out during KRLD Restaurant Week/Month. You get a three-course meal at these restaurants for $35 and some “proceeds” go to the North Texas Food Bank. Win-win, right?

Over the years, I’ve talked to a many restaurant owners, chefs, and servers who aren’t crazy about the promotion. Perhaps given the current state of business they’ve changed their tune. I’d like to know.

Anywhooo, last year, the finest ferret at PegNews, Teresa “Vicky Christina” Gubbins, wrote the piece I wish I’d written about Restaurant Week. Here is the hot link to her story which officially makes this “Link To Teresa Gubbins Week.”  (Group hug.)

At the risk of going all Eatsblog on you, I would like to know: Why do you like restaurant week? Why do you hate restaurant week?  I will tell you this: it is the worst month of the year to be a dining critic. Okay, let’s rumble like we’re on Las Ramblas.

SideDish, an equal opportunity hot link provider.

Dallas-Based Falcon Restaurant Advisors Will Open New Restaurants In Dallas And Texas

Hold on to your effin hat—the Dallas-based Company, Falcon Restaurant Advisers, has  signed deals to open new restaurants in Dallas and the rest of the world. Hear them roar:

Despite news reports of a downturn in commercial real estate, Falcon Companies  group Falcon Restaurant Advisors is gearing up for growth in 2009 with the announcement of several new clients.  The company has new agreements with six national restaurant chains to help them find new locations in Texas and across the country.

Brick House Tavern + Tap – Brick House Tavern + Tap is a casual lounge like gastropub atmosphere.  Falcon will be representing the organization in major Texas markets including Dallas / Fort Worth, Austin, and San Antonio

Celebrity Ventures – Sports-oriented restaurant with a gender neutral design, each restaurant is partnered and named after a different local, sports hero. In Dallas, the concept will be focused around Dallas Cowboy’s star Emmitt Smith.

Joe’s Crab Shack – Joe’s has more than 120 locations in 28 states across the United States.  It is one of the largest, most-successful seafood restaurant chains in the country.  Falcon will be representing Joe’s in major Texas markets including Dallas / Fort Worth, Austin and San Antonio.

Mariano’s and La Hacienda Ranch – Birthplace of the frozen margarita machine, Falcon will be working with the popular Mexican restaurants featuring fine Mexican Cuisine and Mesquite grilled steaks in Dallas / Fort Worth.  The company prefers suburban areas and to buy their own land.

Smashburger – The new “Better Burger” concept, designed to deliver great tasting burgers and sides in a hip, modern environment, quickly and conveniently.  Falcon Restaurant Advisors will be representing them in the Dallas / Fort Worth area and other select markets in Texas and Oklahoma.

WHAT? No In-N-Out?

Restaurant Real Estate For Sale In And Around Dallas

The real estate: Buzzbrews on Lemmon. Price not listed. (The business has a three-year lease.)

The real estate: Lumi on McKinney. $3.2 million. (The business has a five-year lease.)

Business for sale: Reikyu Sushi. $470,000.

Flower Mound Tex Mex restaurant. $50,000. One of multiple stores of a well-known restaurant group. New owner must change name and not use existing menu.

Famous Neighborhood Bar and Restaurant in Uptown. $750,000.

Own a trendy Sushi restaurant in the Class “A” area of Dallas. $1 million.

Hamburger Restaurant with Real Estate. $950,000.

Profitable authentic Mexican cuisine…to have the largest Tequila Bar in the North Dallas area. $200,000. In “a growing community” east of Plano.

Update On Bob Sambol And Bob’s Steak & Chop House In Dallas

Over on Unfair Park, where Mr. Wilonsky writes this tale.

Van Roberts To Close Lola and the Tasting Room at Lola In October

Leslie “Catch a Falling Star” Brenner has the story. This is a sad day for Dallas dining: after 9 1/2 years, Van Roberts is closing Lola and the Tasting Room at Lola at the end of October. Another victim of the economy. Somebody send him some money, we can’t lose Lola.

Bailey’s Prime Plus GM Judd Fruia Is Now The Former GM

Judd Fruia, formerly of Pappas Bros. Steakhouse and Fruia’s Tre Amici, is now formerly of Bailey’s Prime Plus. Word on the street is that Fruia was fired, but word on the street is not to be trusted. “My departure from Bailey’s was amicable,” said Fruia via e-mail.  “Now it is time for me to move forward.”

Bailey’s Prime Plus Set To Open On Park Lane In Dallas

Leslie “Catch a Falling Star” Brenner, you rock. Thanks to you, the new Bailey’s Prime Plus (and stuff, and such, and beyond) will feature not only baked potatoes, but a substantially new menu.

The Baked Potato Room at Bailey’s Prime Plus in Dallas. (Kidding.)

Yes folks, as the Dallas restaurant world continues to shrink and die, flamboyant restaurateur Ed Bailey is stepping up to the proverbial plate and building another opulent “not-your-typical” steakhouse.

The second location of Bailey’s Prime Plus in Dallas will be a 12,000-square foot space with 20-foot ceilings and a reflecting pool that “traverses the entire space with four full size trees rising from its center”. The rear portion of the bar with “curved banquette seating and subdued lighting, has space for live music performers such as a jazz quartet or a DJ spinning for dancing.” Spinning and dancing and eating steaks and plain baked potatoes will be available in late August/early September.  Chef to be announced soon. I am glad someone in the restaurant business is having fun. Seriously.

posted by Nancy Nichols | July 30th, 2009 10:34am | filed under Celebrity Diners, Openings, Restaurant News, Silly Reasons to Celebrate, Skinny bitches, hold on to your effin hat | 8 Comments »

Olivella’s Pizza to D Magazine: “Hey, we’re still here!”

Olivella's margarita and truffle pizzas

Here is today’s Magazine 101 for all restaurateurs: we rotate our dining listings in D Magazine. We have to do it. The length of our dining master is too proud and great, and we can only publish so many pages per month. That means some issues you’ll see your humble cafe listed and others — poof! — gone like a cheap magic trick. I explain this because, without warning, the wonderful people at Olivella’s showed up today with pies in tow. They were worried that we thought they were closed. Not so, we assured them. This was just their month off. Their listing would be back next issue. We patted them on their backs, wished them a safe, dry day. And then we ate. Oh how we ate — ate with a hunger not seen since… well… the last time free food showed up in the office kitchen. If you saw our 401(k)s, you’d understand.

Twisted Vine In Dallas: The Saga Continues

Something really wolfishy is going on over at Twisted Vine. I just received another report from a reader.

I wanted to let you know about our very recent experience with Twisted Vine.  We had purchased a tasting along with another couple at a fundraiser last summer. Our tasting was for 40 people and was scheduled for tonight. After the recent information we read on Side Dish we were obviously concerned. We drove by the Twisted Vine on Monday, and only became more concerned when there were just some bare rooms with tables and chairs, and no wine to be seen. However, when we contacted them, they told us they were not open during the day and assured us that everything was on track for tonight [last Saturday].

We just got a call from the Twisted Vine to tell us that they were cancelling the tasting due to electrical problems-which sounds very much like other Side Dish readers have heard recently. I just thought I would pass this along so others out there could know to stay away from this place.

Ari’s Wine Bistro In Dallas Is Closed

Dang, what does it take to keep that sexy patio overlooking Travis Street open? Well, it’s ready for someone else to move it and try again. Ari’s Wine Bistro upstairs is gone, but downstairs the Chateau Wine Market and Bodega Bar, all under one ownership, are still open.

Bob Sambol of Bob’s Steak & Chophouse Files For Bankruptcy, Ctd.

In late May, Bob Sambol, owner of Bob’s Steak & Chop House on Lemmon Avenue, filed for Chapter 11 bankruptcy.  Robert Wilonsky has an update on the situation. It’s not pretty.

The Saga of Las Colinas Prime: Unpaid Workers And Bills, TABC Raids And Harassment, Ctd.

The plot at Las Colinas Prime continues to thicken.

Two weeks ago I reported on the situation going on at Las Colinas Prime. After several calls and e-mails from disgruntled employees, I interviewed Michael Costa, the man responsible for operating the restaurant. I printed the complete transcript of the interview.

Since then, several more people have come forward in the comments section.

From JS on July 7:
“I worked for them for less than a week when it was still called Republic. It was I and another waiter and we only had 6 tables in those couple of days. I never met or ever heard of [owner] Bill [McCrorey]. I was told by Brian Luisi that Costa owned it and Brian was the manager. I did see the expensive scotch and vodka bottles be filled with cheap versions. I was NEVER paid and I’m not the only one. I let it go because it was more of a joke than anything else. Brian gave me **** for quitting but I had the most uneasy feeling while working there. And there concept of having a bar in the fine dining room and crappy 90’s dance music in the other should say something.”

From David on July 15th
“Well the restaurant is still open and running. They are doing well, so I guess the hot shot attourney (sic) above didn’t get them shut down and everything said must have been a lie. …Its sad disgruntled people resort to childish slander. This should be about the restaurant, the food, drinks and the service. As far as the sign company, what kind of idiot puts a sign up without being paid first! If they really owed the money for the sign, the just go get it. Yet the sign is still up.

After reading Costa’s interview on SideDish, former co-manager Scott Adams called me. He was hoppin’ mad and wanted to go on the record. Here are excerpts from his side of the story. (more…)

Prime Steakhouse Meat Now Available At Retail Markets In Dallas

There is an interesting article in today’s Wall Street Journal about USDA Prime beef. Costco and Wal-Mart shoppers are finding USDA Prime cuts of tenderloin, porterhouse, and rib-eyes in the meat department. Also, prices for Prime at high-end stores such as Whole Foods are dropping. Why? Business is down in big dollar steak restaurants? Sure, business is down in almost every restaurant. I can’t help but wonder if perhaps some big name steak joints have lowered the quality of what they are selling as USDA Prime. It happens. Why do you think many top steak houses lock their dumpsters? Competitors have been known to dumpster dive and expose the “choice” evidence.

But I’m off task. The WSJ author, Katy McLaughlin, interviewed Steven Raichlen, host of public television’s Primal Grill and author of The Barbecue Bible. Raichlen talks about grass-fed beef and why it is rarely (sorry) graded Prime.

By contrast, grass-fed meat, which comes from cattle that haven’t been fattened on grain towards the end of their lives, rarely earns the prime grade because it tends to be less marbled. But it can have a more complex flavor, with herbal notes that reflect the grass diet, and it is also healthier than corn-fed beef, with more omega-3 fatty acids and less saturated fat. This meat benefits from a sprinkling of melted butter or olive oil. For the ultimate garnish, Mr. Raichlen recommends making a cup of aluminum foil, filling it with a piece of beef fat, and placing it over a cooler part of the grill until it melts. Pour a little liquid fat over a cooked steak for a beefy enhancement, he recommends.

In case you don’t read the whole article or the link doesn’t work, here is the money quote: “Man, oh man, it couldn’t be any tenderer” he says. “You chew it with your tongue.” Yummers, that could be a big seller at the Cheesecake Factory.