Tuesday’s for the month on May ONLY. Offer good for Patio and Bar ONLY. ALL food is discounted 25%. We will have a featured bottle of white and red wine for $25. Good for ALL Oak Cliff residents (just bring in any proof). No reservations, first come – first serve (seating is limited). For ALL non-Oak Cliff “Like Us” on FaceBook and get the same royal treatment

Huh? What? We can all become groovy OC residents just by clicking Facebook!? It’s a Christmas miracle!

(clockwise from top) Chef Graham Dodds, oxtail ragout with crispy gnocchi, and a Scotch egg. (Photography by Kevin Marple)

This month Todd Johnson checks in with Graham Dodds, the newish executive chef at Central 214. His cooking is a far cry from his predecessor Blythe Beck. Have you tried the newish Central 214?

With his shaggy beard and dark painter’s cap, Graham Dodds looks out of place in Central 214, the restaurant he now helms at Hotel Palomar. It feels like a typical hotel restaurant—contrived modern decor, nondescript white leather banquettes, amber walls—so focus-grouped that it lacks any personality. And it’s not just the new chef’s appearance. Dodds’ culinary history is far too personal for such an impersonal space.

For the past three years, Dodds was the executive chef at Bolsa, the award-winning spot in the Bishop Arts District. He was in on the project from its inception, and his farm-to-fork approach—championing local and seasonal ingredients—was fresh at the time, not the marketing gimmick it has become. Dodds’ creations were simple, his flavors pure. Nothing was over-sauced or overwrought. Bolsa was an instant hit, and it established North Oak Cliff as a dining destination. D Magazine named it the 2009 restaurant of the year.

Click for more.

Tom “Spiceman” Spicer sez he’s got “tahmayduhs”: Louisiana Creole beefsteaks, roma, and heirloom.

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!

Obviously either Tim Byres, Christopher Jeffers, or Chris Zielke (or all three!) would rule the roost. Today the triumvirate announced two more projects. The owners of Smoke and Bar Belmont took over the 3-acre plot of land that used to be Jack’s Backyard. (Fort Worth Avenue and Pittman St.) First up: Chicken Scratch, a family-friendly restaurant serving—wait for it—“cast-iron fried and wood-fired rotisserie chicken with wholesome handmade sides.” It’s “slow fast food.” (Wouldn’t it be fast slow food? I’ll leave that one for someone else like Jack Perkins.)

Next door to The Scratching Chicken, I mean Chicken Scratch, will be The Foundry. Sounds serious, right? Nope. The Foundry will be a bar offering simple drinks. (Drama! Do I sense a struggle between mixolgists v bartenders?) The drinks with be simple and strong. (I could say something about my ex-husband here but I’ll let it pass.) There will be beer—lots of drafts and bottles and microbrews plus “usual suspects.” Affordable! Live music! And, if they can swing it: the property will be able to “host food and merchandise trucks, drive-in movies, and other community themed events.”

The Foundry is scheduled in early January 2012 and Chicken Scratch “soon after.” (I still think they should have named it Petticoat Junction. Wouldn’t you eat chicken at the Shady Rest? Such a duh.)

Trending: “Scratch” in a restaurant name, fried chicken, and regular bartenders without pork pie hands and mutton chops.” Somebody get me a Realtor.

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?

Don't Mess With Texan: Dan "The Captain" Koller.

Dan Koller is one of my favorite people. Why? Because he scares me. He looks like a cuddly Teddy bear, but underneath that nice-guy veneer lies the heart (maybe) of a cold-blooded managing editor. Last night “The Captain,” as I call him, took his family to Rafa’s Cafe Mexicano on Lovers Lane. He files this report over on Park Cities People.

Last night, my family and I visited Rafa’s for the first time. I know this place is beloved by Park Cities families, as evidenced by the large number of them who were there when we were. But I judge a restaurant by how easy it makes my life as a parent, and Rafa’s failed in that regard.

Read more.

He wants to know where you take your kids to eat.

Anywhoo, I’m digging away and get off task. Oh, look! I find a permit pulled for a restaurant at 624 642 W. Davis. I’m not telling you the name of the LLC because Teresa Gubbins will be all over it like hot on fried bubblegum. I contacted several HIGH PROFILE restaurant people in The OC for info. Oh yes, they all know who and what it is, but none of them are talking. Okay, guys. I’ll remember that the next time you send me a press release about your new bartender or your fall brunch menu. Hah! Two can play this game. Grrr.

“Dallas, don’t be surprised if you see a Moose driving down the highway or floating in the sky. Dallas will have its share of “Moose sightings” this month due to the Grand Opening of Dallas’ first Smiling Moose Deli location in West Plano at Hebron Parkway/Park Boulevard, one block west of Midway. The Colorado based company will be one of Dallas’ hippest new delis providing patrons with breakfast, lunch and dinner selections, hearty portions and fresh ingredients far superior than their competitors…all served in a warm, (sic) décor with hints of both Colorado and Texas, as seen by (sic) their ski, snowboard and professional sports collections.

Grand Opening Day is this Thursday, September 15th from 8:00 am – 9:00 pm. Festivities will begin when Mo the Moose (the official mascot of Smiling Moose Deli) arrives as Dallas’ newest resident by air in a giant 6 story tall hot air balloon.

But wait, there’s more…

Official hot air balloon arrival time is 10:30 am so get your cameras ready. Daryl “Moose” Johnston (co-owner of the deli and former Dallas Cowboy legend and current Fox commentator) will be there to greet him as he lands…

… Following Grand Opening Day, look for additional Moose Sightings as Mo the Moose (or his sidekick Mini Mo) takes to our DFW highways in a motorcycle sidecar as he learns his way around our fabulous city. When you spot his sidecar, be sure and look for the QR code which will link you directly to the Smiling Moose website for information and coupons. The deli will also be catering to kids and families throughout the weekend with fun giveaways such as: t-shirts, food, Moose antlers and Smiling Moose footballs.

How about you? When the breeze kicks up and lunchtime, happy hour, or dinnertime calls, where would your friends be most likely to find you?

Part of the Total Catch.(photo by Jon Alexis.)

Jon Alexis, know on every blog in the United States of America as jonfromtjs, handles the marketing for TJ’s Seafood Market, the successful fish market in Preston Forest. He is a conscientious student of seafood. Recently he learned about Total Catch Market, a project (and blog) run by PJ Stoops and Billy Tellez of Louisiana Foods. Their niche is selling by-catch fish, the innocent fishes caught by fishermen actually fishing for a higher profile fish. JonfromTJs was so moved when he heard about these guys, he jumped in his car and drove to Houston.  He sends a brief story about his experience along with cell phone pictures. I am going to run it below. Grammar police be warned: the copy is unedited only because I am low on time at the moment. Take it away jonfromtjs:

Fact – Global demand for seafood is increasing exponentially.

Fact – To meet this demand, we are overfishing our oceans.

Fact – When targeting a species, fishermen throw back any other species they weren’t intending to catch.

Fact – The majority of these fish die when thrown back into the water.

Conclusion – why are we not better utilizing Gulf BY-CATCH?

PJ Stoops and Billy Tellez came to this conclusion a while ago. Now every weekend in Houston, they set up a pop-up market to sell absurdly-fresh Gulf by catch. By catch is any fish caught by the fisherman besides what species they are intending to catch.

Most of these fish are delicious – some are even considered delicacies in other waters.

I traveled to Houston last weekend to learn more about Gulf by catch and some unique species of fish.

After spending some time with Billy Friday afternoon (PJ has gotten tons of media recognition lately for his seemingly infinite seafood knowledge, but Billy deserves a lot of credit as well), I had dinner at Reef restaurant.  Chef Bryan Caswell is another proponent of using everything the Gulf has to offer. Kinilaw Ceviche with Blue Crab, Orange, Coco-Lime Broth was light and fresh.   Roasted Grouper with Corn Pudding, Salsa Cruda, Grilled Peach had a Southern warmth…Houston meets Charleston.

My favorite dish was Grilled Cobia, Broccolini, Orange Mustard, Jalapeno Relish. Cobia is a farm-raised fish that we don’t see too often in Dallas.  Buttery flavor of Mahi Mahi with the firm texture of Swordfish – you can cube it like you can beef.  If you like Ivory Salmon, you’ll love Cobia.

Saturday morning at 8:30am, I arrived at the Total Catch market and in-the-know Houstonians were already lined up for the 9am start time.

The selection is different every week depending on what the fishermen caught. The catch is posted the Friday prior on their blog. Last week’s catch included mangrove snapper, barrelfish, beardfish, triggerfish, blackfin tuna, rock hind, almaco jack, longtail bass, scorpionfish, and more.

So what does this fish taste like?

Barrelfish is very similar to Grouper and a great fish for any recipe requiring a mild-medium flavored flaky white fish.

Beardfish is extremely rare – PJ and Billy had only seen it a handful of times in their years working the Gulf. Beardfish is a sweet whitefish with a very small flake – it almost tastes like crabmeat as it breaks apart in your mouth.

Triggerfish is sweet and firm. Similar to Pompano. My favorite fish of the catch.

Utilizing these fish is not just a marketing gimmick or a “green” ploy.  Sustainability aside- these are delicious, healthy fish we are throwing back most likely to die!

Houston and Austin are already seeing these fish and others available in their cities. TJ’s will be carrying a selection of Gulf By Catch on the weekends and chefs and restaurateurs around the city have already expressed interest.

Also, apropos the holiday, back in the early 1990s I went to hear Studs Terkel speak on the topic of labor and will never forget what an eye-opener it was to finally understand what the holiday was all about. It’s a fine thing to have gotten dressed-down by the cigar-smoking big pappa of the working class. I have to admit, I was a little bit in love with him after that. So every year I offer a toast Studs (and promise to name a child or dog after him someday). Often there’s a signature drink involved. One year we created a drink called “The Working Poor,” but that bummed everybody out. Another year it was a gin concoction called “Not In My Bathtub,” but the gin made everybody mean. So a new drink is in order.

Problem is, I’m flat out of ideas. So, I’m going to steal some from you. What dishes are you making for your Labor Day gathering? And while you’re at it, any suggestions for a Labor Day-themed drink are welcome. Hell, if I get enough good ones I might even mix up a few and let the guests decide.

Johnny Koons (left) and Joe Martin (right)—shown on their boat The Burgundy, in Elfin Cove, Alaska—are the two Highland Park natives behind Stormont Williams Fishing Co. (photo by MC Crockett)

OK, it’s no secret that we’re really impressed with Joe Martin and Johnny Koons,  the two Highland Park buddies who moved from Dallas to Alaska to found Stormont Williams Fish Co. We were so impressed with their story, in fact, that we devoted several magazine pages to them this month. Today on Facebook, the duo posted pictures showing how the fish they catch makes its way from the boat to your doorstep in Dallas.

Check it out.