There’s a common sentiment among restaurant critics: We eat a lot of poor quality and mediocre food before we taste something memorable. But, oh baby, when that over-the-top bite hits your mouth, you know you’ve found it. Something about the drink, dish, or dessert pushes it above the hundreds of thousands of other bites you’ve taken over the year.
The following items rocked my senses in 2012. In no particular order, and off the top of my head, they are:
Start Restaurant’s Mediterranean quinoa salad with fresh feta, ruby red tomatoes, barely blanched broccoli, and kalamata olives lightly tossed with extra virgin olive oil and herb vinaigrette.
Seasonal Smash at FT 33. Ketel One Oranje, Hum, organic rum muddled cranberry, lemon, and habanero simple syrup, apricot, and fresh thyme poured over clear, cubed ice.
Corn ice cream at Monica’s Nueva Cocina.
Yeasty angel biscuits at Sissy’s Southern Fried Chicken.
The 7-ounce steak topped with a dab of bone marrow at Oak.
The celery root and carrot salad spiked with fresh mint at Canary By Gorji.
Maine lobster and blood sausage in Syrah reduction at The Rosewood Mansion on Turtle Creek.
Roghan Josh, chunks of lamb in traditional brown onion gravy spiced with coriander, turmeric, tomato sauce, and red pepper at Mughlai.
The sashimi salad with silky raw fish on curvy ribbons of white seaweed at Tei-An.
Crack in a Box, hazelnuts, almonds, and macadamia nuts blended with 72% South American chocolate with raw cocoa nibs from Dude, Sweet Chocolate.
Housemade stout beer ice cream sundae decorated with whipped cream, chocolate sauce, meringue chocolate kisses, and crumbles of pretzel streusel at Cook Hall.
French onion soup thickened with caramelized onions, nutty Gruyere, and a thick slice of a baguette at Boulevardier .
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Mooyah is taste-testing a new Red Bull float topped with vanilla ice cream, and anyone who desires to give this creation a whirl gets a free one today (August 8, 2012) at the Frisco location. The burger chain is trying out this new energy drink-meets-dessert concept, so feel free to give the Mooyah people some of your feedback after you’re wired.
To redeem the offer, just text FLOAT to 30364 and receive a free Red Bull float.
Hey, hosers! How’s it going, eh? What are your plans for Boxing Day? Betcha Yanks a toonie you didn’t know SideDish is freakin’ huge in Canada! Yep, it’s true, eh? Last time I was in Toronto (Toronnah) I spied some Canadian idiot sporting a toque (two-k) with a big red D on it! My brother-in-law went all Don Cherry on me and said the D stood for Detroit (dee-troi-e-ot). What else would you expect from a pansy Red Wings fan? (Q: What do you call 5 Detroit Red Wings players standing ear to ear? A: A wind tunnel!)
I love Boxing Day, the first business day after Christmas. All of Ontario closes and we sit on the chesterfield and chow down on donuts, beer, macaroni and cheese, and watch hockey. The NHL pretty much owns Canada on Boxing Day now. They have TEN GAMES scheduled. My friend’s mum puts out (uhoot) a hellofa buffet (boo-fay). And k.d. lang always sends me a fruit cake. Go Leafs! (Q: Why don’t the Leafs drink tea? A: Because the Canadiens have all the cups.) And hello Peterborough!9 Comments »
Ed Bailey can’t do anything simple. The restaurateur once owned 64 McDonalds. He spent bazillions of dollars on several locations decorating the interiors with Ralph Lauren wall fabrics, gold-framed oil paintings, and Austrian crystal chandeliers. Today, he operates multiple locations of Bailey’s Prime Plus Steakhouses and Patrizio’s. And he’s backing local barman Eddie “Lucky” Campbell in The Chesterfield at 1404 Main St. in downtown Dallas.
You know, Chesterfield. Like the cigarettes. The cigabutts that make you look cool like Don Draper. Bailey and Campbell are going way retro with The Chesterfield. It’s “modeled after the barrooms of the early 1900’s considered the Golden Age of Cocktails.”
There is nothing subtle about The Chesterfield. Catch this: “Guests will order cocktails from an 11 chapter menu, modeled after the first American cocktail manuals, arranged by style of drink – sours, fizzes, smashes, juleps, etc. Mixed into these chapters, guests can also expect cocktails smoked-to-order, in addition to modern chapters with seasonal and house specialties called classics re-crafted. The Chesterfield’s bar will be one of the most technically engineered in Dallas. Each bar station will have a freezer, refrigerated drawer, access to illuminated ice blocks, bottled house-made mixers, and a chilled produce bar top display. They will also feature one of the most extensive ice programs in the south, including ice chipped from blocks, cubed, flaked, made from molds and flavored.”
I can dig the ice deal. I’m very picky about my ice. So look for the aptly named Lucky and his ice chipper soon. Oh, and small plates by Executive Chef Michael Ehlert imported from DBGB Kitchen & Bar in New York. And yes, this location was once to be the collaborative effort of Lucky and local mixologist Michael (Cedars Social) Martensen. But it looks like Martensen was kicked to the curb. That’s just my take. Nobody’s talking.10 Comments »