Pony-up North Dallas; Gird your loins Fort Worth. In-N-Out is poised to open its next two locations this Thursday. The first, near the corner of Coit and 635, sits on the access road to 635 westbound. The second, in Fort Worth, is near the intersection of West Seventh and University Drive.
After the much more sedate opening of the Caruth Haven-adjacent location, I wouldn’t expect the mob scene of early summer. But I’d still choose an alternate route to work.
2900 West 7th Street in Fort Worth
7909 LBJ Freeway in Dallas
OK, so technically he just recounted doing so on The Colbert Report, but his description of biting into a fatted, endangered bird is one for the vault:
|The Colbert Report||Mon – Thurs 11:30pm / 10:30c|
John Jay Myers has swung the doors wide on The Free Man, his new Cajun cafe & lounge in Deep Ellum. His mission: combining a bit of Bourbon Street with a nightly live-music venue. Menu items: etouffee, jambalaya, gumbo, boudin, alligator, and more. Sounds great to us, but the Cajun vs. Creole distinction seems to have some people in a huff. The general consensus: Bourbon Street/New Orleans=dignified Creole, while western Louisiana=wild & wooly Cajun.
I’m guessing you have a lot to say about the hair-splitting (or cavernous) distinction. I do so love a debate.
Lots of questions coming in this morning. This one arrives via Twitter:
dallasbeerweek dallasbeerweekHelp me oh @Dsidedish, what is the best hangover cure? Burgers? Tex-Mex? Hemlock? <head pounds>
I spent the whole weekend in front of my computer. That doesn’t mean I was working the whole time—I should have been—but a lot of the time I performed many other important tasks such as checking updates on TMZ, Facebook, and “the fightin’ SideDish followers” on Twitter.
Anywhoo, two names kept popping up in my Twitter @box: @chefpyles (as in Stephan) and @beyondthekit (chef David Gilbert. Remember him!). They were in Santa Fe together and eating all over town. Now, I wasn’t born yesterday, I was born 21,389 days ago, so I have a little experience in predicting what the mischievous behavior of these two chefs means. I’m feeling bold enough to predict Pyles has a new restaurant in the works and he’s grooming David Gilbert to be his chef. Perhaps the Southwestern will rise again! But that’s just me. I could be wrong. It’s happened.4 Comments »