Perhaps I made fun of John Tesar, chef-owner of Spoon, a little too much on my Top Chef recaps, because that sucker sat me and Matt Shelley closest to the kitchen during yesterday’s media lunch. To keep an eye on us, I suppose. Nah, I kid. (Or am I? I can’t decide.)
Nancy wrote a stellar review of Tesar’s seafood restaurant in last month’s issue, and it looks like Tesar’s not ready to be forgotten by the press. He’s been busy getting his new brunch and lunch menus ready for the masses, starting May 12. (Necessary plug: check out this list of places to eat for Mother’s Day. Spoon is on there.) In Tesar’s words, he’s doing this so that guests can get an affordable “taste of Spoon.”5 Comments »
The incredibly charming, precious, kind, devoted, and talented owner/chef of Peak & Elm Cocina and Bar, Jesse Moreno, hosted a small gathering to preview some of their gourmet offerings on Friday evening. Peak & Elm Cocina is the family owned Mexican restaurant that has taken an old trolley street car stop and converted it into a warm and welcoming family restaurant. They’ve maintained much of the history from the neighborhood in their design efforts, and it feels like a lovely out-of-Dallas experience. As Carol noted earlier this year, the Moreno family has put together something beautiful in this charming space in every way. When I spoke to Mr. Moreno, I almost picked him up, shoved him into my backpack and ran a away to the hills so we could hang out and cook tamales together forever. He is so delightful and disarming, and his passion for what he is doing here is contagious. He does not keep a freezer or a microwave on site, so you know it’s fresh. His son, Jesse, runs the front of the house and does a wonderful job at that. The space is small, but the outdoor patio seating along Elm St. helps alleviate any issues with that. There isn’t much else in the neighborhood, but the Morenos have defined a wonderful starting point for those to come.
Check out the photos below. Continue reading "Peak & Elm Cocina and Bar Hosts a Preview Tasting"
Yeaaaahhh, so, if you haven’t already booked your Easter brunch reservations yet, I’d do it right away. Spots are filling up quickly. Here’s our list. I just added a few more (i.e. Lazaranda, Cook Hall, Hotel St. Germain).
Ocho went through a chef shuffle last month when chef Joel Harloff moved from his Second Floor home to Preston Center’s kitchen and bar. Let’s see if Harloff’s skills can bring Ocho out of the slump they’d been having. Last we heard, Todd Johnson called their food “flavorless,” and the “two other Tex-Mex staples, guacamole and queso, were equally frustrating.” Maybe this time the dinner menu will be a hit, instead of a hit or miss? Eat and report back, SideDishers. We’re counting on your taste buds.
Kudos to Bradford, Jason, and Mike for coming up with this incredible menu selection for the Bush Presidential Center’s new restaurant, Cafe 43. “The Condi Rice Pilaf — No matter how much it disagrees with you, you’ll never know” is GENIUS. Somebody should really hire these guys.
Oak Austrian Dinner
Sunday, March 24, 6:30 p.m.
9 courses for $125 (or $175 with wine pairings)
For reservations, please email firstname.lastname@example.org or call 214.712.9700
If any of you guys were waiting for a special today to visit Oak, here’s your big fat chance. The Universe just said, “Listen up! Jason Maddy lived and cooked in Austria, and now he’s bringing that wonderful experience to Dallas.” Eat now or forever live wondering what Austrian food cooked by chef Maddy tastes like. According to Oak, there are plenty of tickets still available for the Sunday dinner.
Caraquet Oyster | Apple Schnapps
Mache Salad | Perigorde Truffle, Radish, White Asparagus
Sturgeon | Spinach, Osetra Caviar
Grostl | Lobster, Chestnut Agnolotti, Foie Gras
Wiener Schnitzel | Meyer Lemon, Lingonberries
Rindsuppe (Oxtail Consomme) | Bone Marrow Dumpling, Lovage
Kavalierspitz | Heirloom Carrots, Apple Horseradish
Veal Goulash | Acorn Spaetzle
Apple Strudel | Riesling Ice Cream
Jump for the other two menus. Continue reading "Book These Three Dinners Now"
Last Thursday, Hotel St. Germain hosted a few Dallas media members for an intimate preview of its new spring menu. Led by the famous chef Chad Martin, the hotel’s restaurant is equally celebrated and luxurious as the hotel itself. As we entered the dining room, it became quite clear why it was named one of top 20 dining rooms in America. Complete with antique Limoges china, antique silverware, Frette table linens, bouquets of pink Sterling Roses and a grand chandelier, the room could not feel more quaint.
Marketing Director Bill Armstrong says he and St. Germain owner Claire Heyman “share a passion for antiques,” and that they “spent days shopping in flea markets in Paris” to achieve the hotel’s French, pre-revolution look. The décor displays Heyman’s love for soft, lavender hues, and matches the restaurant’s cuisine that Armstrong describes as “French with a creole twist.”
The aroma of freshly baked bread filled the room as I gazed out at the view of the ivy garden terrace. This scent came from the warm, doughy, baked-from-scratch rolls served aside a generous dollop of whipped butter – which commenced one of the most lavish meals I’ve ever experienced.
I hate to break it to you, but Valentine’s Day is 10 days away. If you need serious help picking a place to eat, I have a list of 55+ restaurants that’d be more than happy to take your call.
You can thank me later.
For shopping ideas, visit Raya’s suggestions on ShopTalk. This V Day pillow looks comfy. Or how about the Bark chocolate that Matt Shelley raved about? I’m still dreaming about that gummy love flavor.
Hey lovebirds, my headline is pretty scary, isn’t it? Fear not. We’ve got you covered. Check out our updated list of restaurants hosting special Valentine’s Day dinners. We’ll keep adding menus up until V Day.
The happiest day for singles is quickly looming over our heads. Exciting, isn’t it?! And, hey, have you picked out a place to eat yet? Well, don’t you worry. You can procrastinate all you want, because I’ve already started collecting menus for you. Not to brag or anything, but I’m on top of my game this year. PR folks, feel free to keep sending menus my way.
Blue Goose Cantina
Canary by Gorji
The Cedars Social
Fire Oak Grill
Frankie’s Sports Bar and Grill
The Front Room
The Gin Mill
Max’s Wine Dive
NYLO South Side
Rathbun’s Blue Plate Kitchen
Sea Breeze Fish Market
TJ’s Seafood Market
Yes, it’s a slow news day. And, yes, we’re feeling kind of sluggish over here in the D Magazine offices. Getting owned in Scrabble one too many times on New Year’s can do that to you. Plus, it’s Humpity Hump Day. I know it seems far, far away, but in four weeks, it’ll be another Hump Day on Wednesday, January 30, at The Libertine Bar. Here’s a really good reason to drink five different Saint Arnold beers right after work. Eat, drink, and make merry.
The dinner-beer-fest begins at 7 p.m. on January 30 inside The Libertine Bar on Greenville Ave. To RSVP, call 214-824-7900.
1st course: Lamb spanakopita with feta and artichoke hearts. Paired with Divine 12.
2nd course: Candied pecan and arugula salad with warm bacon dressing, roasted portabella mushroom and sharp provolone cheese. Paired with Divine 11.
3rd course: Butternut squash angalotti with cauliflower and bacon glaze. Paired with Divine Reserve 9 (Pumpkinator).
4th course: Smoked skirt steak involtini with spinach and gouda, vanilla parsnip puree and sweet onion jus. Paired with Winter Stout Firkin.
5th course: Truffled cheesecake with bourbon cherries and biscuit crumble. Paired with Bishops Barrel No. 1.
If you’re cooking, check out these recipes:
If you’re not cooking, take a good look at our ultimate Thanksgiving guide:
2 Comments »
Today is the last day to pre-order from Bonnell’s, and tomorrow is the last day to pre-order from The Grape, Urbano Cafe, and Kent Rathbun Concepts. You better get a move on.
Mom: I cannot believe Thanksgiving is three weeks away.
Me: I know. I haven’t even started thinking about Christmas gifts yet.
Mom: Let’s not think about Christmas. What should we serve for Thanksgiving this year?
Me: How about trying something new? I was thinking about [insert something nontraditional].
Mom: That sounds great, but you know everyone will want a turkey. Should we do both?
Me: No, that would be so much food, and they wouldn’t really go together. You’re right. Let’s stick to the usual. We can experiment at Christmas.
Jump with me for a fool-proof Thanksgiving dinner plan.3 Comments »
Thanksgiving is a high blood pressure holiday. Not only do people expect a pretty good meal on the table, but there’s that uncle who – every year, without fail – asks why you’re not making enough money. You don’t have time to make a Martha Stewart-perfect Thanksgiving dinner. You work. You have three kids and a gargantuan load of laundry to do. So you do what you gotta do: pre-order or eat out. Hey, this is America, Land of Convenience. Take advantage of it. No judging here. We’re just trying to make your life easier.
I’ll keep updating this list, so check back regularly. And PR folks, feel free to send me more menus.
Bonnell’s Fine Texas Cuisine
Del Frisco’s Grille
Fire Oak Grill
Highland Park Cafeteria
Kent Rathbun Concepts
Jack’s Southern Comfort Food
Lanny’s Alta Cocina Mexicana
TJ’s Seafood Market
Canary by Gorji
Highland Park Cafeteria*
Holy Grail Pub
Q de Cheval
Second Floor Bistro
T/X at Luxe Stoneleigh
Village Marquee Grill
Seasons 52 in Plano announced their spring 2012 menu yesterday. At a media event simulcast through all 21 locations in the US Senior Culinary Director Cliff Pleau and Master Sommelier George Milotes, MS, speaking from Florida, introduced the new dishes and accompanying wines. Full details here, but I will let some of the dishes speak for themselves through their pictures (all courtesy of Seasons 52). The new menu is available right now. As always, no menu item exceeds 475 calories. Continue reading "Spring Menu Released at Seasons 52 in Plano"
Jump here for the full listing.
Former Bolsa chef Graham Dodds is now cooking at Central 214. This morning he released the highlights of his new menu which begins tonight. Check it out below. Go. Eat. Report.9 Comments »
If I’ve said it once, I’ve said it a thousand times: procrastination (while cool and an incredibly effective use of time) is a runinator of the third magnitude (magnitudes one and two are things like interruptions in cable service and untimely name mix-ups, respectively, which, while sucky, don’t suck nearly as much as putting on your Big Mama pants in preparation for a turkey smorgasbord, only to find that your moon-and-stars never made the call).
In order to avoid any more of these analogies from me, or an interruption in service of a different kind from your sun-and-stars, (yes, I am deep into the Song of Ice and Fire heptalogy) just reserve already.
jump for the latest menus… Continue reading "If You’re Not Cooking, You’d Better Get Booking"
We are now officially within the Thanksgiving fortnight. More menus are coming to us every day. Be advised: we like you and want to make sure you aren’t just groping around in the dark. Hence this list. Your only job: make the call.
jump for the latest menus… Continue reading "Thanksgiving Menu Central—We List Because We Love"1 Comment »
After staring into my fridge for the umpteenth time this week and exclaiming out loud to anyone within earshot, “Who lives here, and why don’t they buy any food??” I’ve realized that it’s time to actually go to the grocery store. And with the long Labor Day weekend ahead of us (I vaguely remember offering to host a cookout at the family compound), I’d better get on the menu-planning ball sooner than later.
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.2 Comments »