Teresa “Gubbshoe” Gubbins filed a report yesterday on CultureMap. In the post, she shines a bright light on Mi Cocina, the powerful Tex-Mex restaurant that will probably be the first chain restaurant to open a kiosk in the White House. (That is pure speculation on my part. But, I wouldn’t rule it out if the GOP takes control.) Mi Cocina, the behemoth, filed a lawsuit on September 7 in the Texas Northern District Court against Martin E. Solis-Martinez, owner of Mi Cocina Hondurena in Garland, for trademark infringement. (The same company also prohibited Mi Cocina founder Mico Rodriquez from using his name, which MCrowd also owns, on or in his new restaurant, Mr. Mesero. And though that seems petty, Mico admits he screwed that up.)
Oh, it gets better.
The Front Room: A Park Cities Diner (still a mouthful) is the classic diner-inspired restaurant designed by Tim McEneny of NL Group and Chef Doug Brown that we told you guys about. Robert Brown (previously of Private|Social) and Scott Townend (Craft, Fire Grill in St. Lucia) are joining the team as GM and Executive Chef, respectively. It’s opening date is set sometime this month, but no big announcement on when that day’s going to be.1 Comment »
Adam posted this cheery message on Sunday night:
“Hello FB friends!!! I would like to start off by saying thanks for all the support you have shown me with the new restaurant. Unfortunately, I am no longer the Chef at 303 Bar and Grill, due to a constant concept battle between the owner and myself. I am now no longer affiliated with the food that comes out of its kitchen, other than them using the menu that I designed and created. I WILL be on to bigger and better things soon, and I hope to have yalls support with my next venture. Thanks!! Talk to you all soon!”
Turns out big bar mogul Frank Carabetta is taking over Adam’s spot from yesterday’s post:
“The person making all the calls in his place now is a guy named Frank Carabetta. Just want everyone to know who to thank for all the changes being made to this restaurant!! If you would like to “like” and continue to follow this establishment, please find “ThreeOthree Barandgrill” on Facebook.”
Sounds like everyone’s happy with this arrangement…. for now.
UPDATE: Not everyone is happy in 303 land. Adam Bazaldua called to tell me about his fall-out with Frankie Carabetta.
Jump for the rest of the story. Continue reading "Chef Adam Bazaldua Leaves 303 Bar and Grill"
‘Scuse me while I saddle up my high horse. Am I the only woman who is concerned about the sudden surge in Breastaurants. I mean really 35 additional Twin Peaks? A bar opening in downtown called The Spread Eagle? Seriously boys? How would you like to take your daughter into one of the restaurant’s the gals in our office just conceptualized. We call them Peteries.
Hunky Town, Twin Pricks, Tooter’s, Pecker’s Hot Italian Sausage, Tube Steak Junction, Cake Balls to the Walls, Nuts and Butts, Quickies, Long Dong Silver, Tally Whacker’s, Love Mussels, Wee Willie’s, Twig and Berries.
Ladies, the floor is open.53 Comments »
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.
Several folks have emailed to say Park Restaurant on Henderson is closing/closed. They are open right now but, according to the nice man who just answered the phone, they are closing on Sunday for renovations.
I hate rain-delayed baseball games. Especially those with 11:20PM starting times, torrential rain and hail, and tornado warnings. I like my sleep and I like the Rangers to win.
With a crabby demeanor, I begin today by tossing a rock at what I call “cute food.” I’m talking sliders, $5 cupcakes, cupcakes in a jar, mac and cheese in little iron skillets, cake balls (pops), lamb called lollipops, pickles on top of gourmet burgers, ad nauseum. These are a few of my least favorite things. Oh, and I’ll add chicken wings because they have no purpose on this earth. Your turn. Go.39 Comments »
We’ve followed chef John Tesar from the refined confines of the Rosewood Mansion to a cocktail den in South Side to upscale burger joint in One Arts Plaza. It only seems logical go travel along with him to a mountain in the wilderness. Huh? Ever the clever chef, Tesar is, once again, letting his freak flag fly. How high? Tesar is not spilling details other than he will be competing on a new Food Network show called Extreme Chef. He could be killing a live rattlesnake for breakfast or cooking a rabbit on a car engine, both of which I would pay to see live (especially the visual of this nerdy black glasses steaming up over a steaming radiator). But we’ll all have to wait until the show debuts on June 30.
The premise: “Each episode pushes three chefs to their physical and mental limits as they must adjust to extreme conditions and unpredictable curveballs such as swimming across a lake for ingredients and using a car engine as a makeshift stove.” The victorious chef pockets $10 grand which, after taxes, might be $5,000. Whatever, soon we have yet another Dallas chef on TV. I hope Tesar wins. He could flaunt his victory over Anthony Bourdain and Andrew Zimmern.
The first time I watched the trailer below, I thought it was a joke. It’s not. It’s reality. Excuse me while I open a can of Sterno for lunch.
I have mixed feelings about Ruth Reichl. For many years I devoured everything she wrote. After reading her first couple books, I grew a little weary of her style. Her writing is florid like perfume. Sometimes she says so much with just a spritz; other times her words overwhelm your senses.
However, she has been a talented, successful, and authoritative voice to my generation of eaters and writers. When I got a chance to sit down with Ms. Reichl at a conference in Minneapolis, oh about ten years ago, I was ready to bond.
Didn’t happen. She was rude. She never looked me in the eye. She didn’t ask me one thing about myself or Dallas. (Wouldn’t a national food magazine editor be curious about the dining scene in a major US city?) She was deep into her job as Queen of Gourmet and she didn’t want to talk about food criticism. She was “past that.”
Well, goody for her. Gourmet died and Ruth rose above the rubble. She’s had a series of glam jobs on TV, she wrote books, and is the executive producer of Garlic and Sapphires, a film based on her memoirs. And she has great hair (which I’m sure she hates). My disappointment in Reichl has morphed into mind-numbing mixture of jealousy and resentment. Especially when it comes to her hair.
Today, cue Elton John, Ruth Reichl is back. She is the editorial advisor to Gilt Taste, an online magazine/catalog (webazinelog?) featuring fine writing, artisanal products, and lots of Ruth. Does she get on your nerves or do you love her flowery prose (and The Bridges of Madison County)? But here’s the good news.3 Comments »
I should have put a question mark on that headline for I don’t know the whole story, I only copy and pasted what I read on Dimples’ Facebook page. It sez:
We are proud to Formally Announce that as of Today, We Have Passed The Ball To
Mark Aguirre, 2 Time NBA Champion and his business partner Keith Fluellen. Many
changes will be made, however One Thing Will Remain The Same..THE CUPCAKES Mark Aguirre will soon announce all the exciting details. We wish Mark and his Team
great success. …Thank You DFW
Well, there’s another American entrepreneurial success story for the books.11 Comments »
What is going on around here? First a restaurant won’t split a large bill for a table of eleven, now comes word that Houston’s in Addison won’t put dressing on the side. This note from a long-time Houston’s customer just popped up in my inbox:
Me: “I’d like my dressing on the side.”
Server: “We don’t do sides of dressing anymore, we make the dressing with the salad.”
[Salad is served]
Server: “How’s your salad?”
Me: “Kind of bland, can I get some more dressing?”
Server: “I’m sorry they [kitchen] only make the dressing when they make the salad.”
Me: “But it’s a $14 salad.”
REALLY? On Valentine’s Day? MAKE SOME MORE.
I know Leslie Brenner works hard and I swore to myself that I would quit pointing to things she writes that I consider odd or wrong. However, my brain snapped into a million fragments as I read her column on where Super Bowl fans can dine without a reservation.
After touting Tei-An and steakhouses she writes:
“If you’re looking for a place with another kind of serious Texas flavor, charge right past the Tex-Mex spots you’ll see all over town; Tex-Mex is not Dallas’ strong suit.”
What is she smoking? Seriously? El Fenix has been open since 1918. Tex-Mex is not our strong suit? When did we become the hotbed for soba noodles and octopus salad? Don’t get me wrong, we have excellent Japanese restaurants. But are they our strong suit. If so, why have I spent the last several days answering e-mails from visiting media members looking for hole-in-the-wall Tex-Mex and margaritas. I have to go outside and find some ice to slip on. Leslie, you can catch up on the history and significance of Tex-Mex in Dallas here. Or at least talk to Kim Pierce. Charge right past? Oh, my.52 Comments »
I know you get tired of reading information we’ve received from a PR agencies, but press releases are a necessary evil in the news business. I’m not asking for sympathy, but if you think we regurgitate a lot of info, you should see some of the crap we delete. I thought I would share one that just came my way.
News: How a Woman’s Hormones can Make Family Holiday Get-Togethers Better
Women who have upcoming family holiday gatherings to attend can make them more enjoyable (and avoid the usual holiday headaches) when they know how their hormones will be impacting their mood, energy, patience and everything else that affects how smoothly family get-togethers go.
Oh, you can’t stop now. Continue reading "Why Some Press Releases Make Me Nuts"9 Comments »
I hate lemons in my water. Especially when they are huge slices. I can deal with a thinly cut layer, but for the most part, I like my water to taste like water. Last night I was served a big glass of water in a plastic tumbler and there were four lemon seeds floating around between the ice cubes. I wondered how much an average restaurant spends to add lemons to tap water. Seems like a great way to cut costs. Waddaya think?23 Comments »
After the World Series, I asked you guys to tell me where to ease my depression by going face down in a plate of enchiladas. I took all of your suggestions to heart, but headed to one of my usual down-and-dirty favs, Escondido. As I drove down Maple, I passed Avila’s. I haven’t eaten there since the high-drama family feud that sent Ricky Avila to open Mextopia on Greenville erupted.
I’ve always liked Avila’s. One of my favorite things about the place is the smell that greets you when you open the door—fresh chopped jalapenos, onions, and cilantro. The “new” Avila’s, now run by one branch of the family, has an updated interior. The walls are a cheery blue and the enlarged Mexican Loteria cards hanging on said walls pop out like friendly greeters.
But grrrrrrrrr on the enchiladas! I ordered the “Anita’s”: one cheese enchilada, one soft cheese taco, and one meat taco. The ground beef in the hard shell taco was inedible, almost sour. The soft cheese taco was covered with a runny yellow queso that, save for the pickled jalapenos I threw on top, was void of flavor. Even an enchilada covered with a meaty chili sauce was bland. There were no crunchy onions in the center. No think gooey melted cheese oozing out. No comfort. Oh, and the guacamole was just a scoop of mashed avocado we had to dress with spoonfuls of salsa, salt, and lemon. The underlying lettuce was brown. I know they can do better than this, but next time I want to use up valuable calories, I will head to El Jordan or Escondido. Or, at this point, Mexico. So depressed.