SideDish » Neighborhood restaurants

Trinity Groves Report: First Restaurant in Restaurant Incubator Program is Approved

Nancy Nichols — Tue, 07 Feb 2012 18:18:01 +0000

Trinity Groves: Shepard Fairey mural on the wall of Trinity Groves Headquarters (420 Singleton). Partners Larry “Butch” McGregor, Stuart Fitts, and Phil Romano. (photo by NN)

Yesterday, I was invited to lunch at Trinity Groves. I sat at a large table surrounded by the partners involved in the massive project and several members of the Food and Concept Advisory Committee. As one of the partners, Phil Romano, chewed my ear off with details, Mike Babb filled my plate with barbecue.

Babb is the first “graduate” of the Trinity Groves Restaurant Incubator program. In short, Trinity Groves is the 13-acre restaurant-retail-artist-and-entertainment development at the base of the west end of the Margaret Hunt Hill Bridge which developers Phil Romano, Stuart Fitts, and Larry “Butch” McGregor expect to be what Silicon Valley is to high tech or what Ghirardelli Square is to San Francisco.

Mike Babb and Phil Romano. (photo by NN)

As Romano eased back on his sales pitch, Babb told the story of how he ended up snagging the first restaurant to open in Trinity Groves. It’s a classic tale: Man with boring job loves to smoke meats on the weekends. He delivers it to church functions. Somebody at the function asks him to cater her daughter’s wedding. Someone at the wedding has to have Babb’s ‘cue for a family reunion. Babb loses his job and becomes a caterer. His friends love his barbecue and urge him to open a restaurant. Babb hasn’t a clue on what to do. Somehow he found Phil Romano. BAM!

“I love barbecue and the blues,” said Babb. “My place is going to be indoor and outdoor. It’s going into that space right over there.” He points toward a 2,500-square-foot space which is currently a hollowed-out purple building. The name of the restaurant hasn’t been finalized.

I was honored to be the first media person to taste the first “product” to come out of Trinity Groves. It wasn’t the best barbecue I’ve ever tasted but it was also cooked someplace else and delivered to the project offices in tin pans. The ribs were tender and the accompanying sauce was more sweet than hot. The cole slaw was the best part of the meal. Babb admits he’s still tweaking his banana pudding recipe. But that is what the incubator program is all about.

As the plates were cleared, Romano wound up for his next pitch: “We’re going to have a food center and entertainment zone. We’ll have a brewery [Four Corners Brewing], a 10,000-square foot cooking school, ice cream shop where we will put extra protein in the ice cream to make it healthier, a fish market bigger than Pikes [in Seattle] with a major player coming in to do it, an oyster bar, a butcher shop making sausages, a German market, a local cheese maker and I’ve already talked to Paula, a chocolatier, a South American florist, a coffee roaster, a baker. You’ll see artist galleries and designers, jazz clubs, belly dancers, and Luna tortilla is moving their tower here and we’re putting in a glass wall so you can watch. Real diversity.” (Yes, belly dancers. Remember, this is Phil Romano I’m talking to!)

Stay with me…

The first official media tasting held in the main office. (photo by NN)

As Romano spoke, I looked up and spotted Milestone Culinary School Cooking School Director chef Sharon Van Meter. “Sharon is opening the 10,000-square-foot culinary facility and a beignet-and-coffee-themed restaurant,” Romano said. I asked Van Meter to elaborate. “I am moving my cooking program from the Milestone building on Knox over here,” she said. “It will be a home for chefs who want to do a cooking school and we will continue to do a lot of corporate team building sessions.” (Milestone is moving their business from Knox to a yet-to-be determined location.) She plans to be the first business to open by mid-summer 2012. “That is unless the brewery guys beat me to it,” she said referring to Four Corners Brewing which has already purchased equipment and pulled permits.

As Romano walked me to my car, he pointed to Shepard Fairey’s mural on the building across the street. Fairey is known for his iconic “Hope” poster of Barack Obama. “That’s my $150,000 wall,” Romano said. There are two more murals by Fairey at Trinity Groves. To read an excellent interview with Fairey and feast your eyes on real photographs of his work by Elizabeth Lavin, check out Peter Simek’s conversation with the artist on FrontRow.

First ribs to be served at Trinity Groves. (photo by NN)

Tomorrow, I’ll attempt to explain the financial logistics of Trinity Groves’ incubator program and compare it with the “culinary incubator” going in about four Rottweiler-guarded warehouses down the street at Sylvan Thirty. And, what effect Trinity Groves will have on the city-run Dallas Farmers Market. Nobody wants to talk about that elephant in the room.

Shepard Fairey’s mural on the building at 400 Singleton.I love the plastic bag in the tree. It reminds me of the movie American Beauty. (photo by NN)

If You’re Not Cooking, You’d Better Get Booking

Sarah Reiss — Mon, 21 Nov 2011 17:17:55 +0000

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…

Holy Grail Pub
Thursday, November 24
12-7 pm

Appetizer:
Brie en croute with red wine mushrooms and Granny smith apples
or
Smoked Corn Chowder with chorizo and squash

Salad:
Arugula salad with feta, walnuts and cranberry ginger vin
or
Roasted root vegetables with goat cheese dressing

Entrée:
Fried Turkey Breast with brown butter mashed potatoes, almond green beans and smoked porter gravy
or
Chili rubbed lamb chops with pumpkin seed sauce, brown sugar glazed sweet potatoes and baked endive

Dessert:
Pumpkin crème brulee in a toasted tart shell
or
Raspberry chocolate cake with ganache and pecans

$30 per person / $12 for kids under 12
Four-course beer pairing +$15
Reservations recommended. Call 972-377-6633 or email: brian@holygrailpub.com

(The Cowboys Game will be shown on our big screen at 3:00 p.m.)

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The Second Floor

THIS YEAR GIVE THANKS FOR KEEPING OUT OF THE KITCHEN

Thanksgiving is just around the corner and instead of spending a day slaving away in the kitchen, Chef J Chastain has come to the rescue again with his modern take on the holiday meal by preparing a tantalizing three-course feast complete with wine pairings. Guests can choose a dish from each course to create their own custom-tailored Thanksgiving meal in the restaurant or through in-room dining. As one of the only restaurants open Thanksgiving Day in the Galleria, The Second Floor offers something for everyone.

Thursday, November 24
11AM – 11PM

$49 per adult / $20 for wine pairings / $20 per child

FIRST COURSE

apple onion soup with crispy duck ravioli, chive

purple sweet potato agnollotti with brown butter, piave vecchio

candy striped beet salad with mixed greens, almonds, goat cheese

SECOND COURSE

roast turkey breast with apple pecan stuffing, pomme purée

fig stuffed pork loin with kabocha risotto, asparagus

pan-seared grouper with creamy green beans, leeks, crispy shallots

THIRD COURSE

pear blueberry croustade with crème fraiche ice cream, caramel

pumpkin bomb with cranberry, pistachio, palmier

The Second Floor at the Westin Galleria Dallas

13340 Dallas Parkway
Dallas, TX 75240

RSVP: 972-450-2978

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Crú Food & Wine Bar Offers A Three-Course Thanksgiving Dinner That’s Ideal for your Family Gathering. We’ll even do the dishes!

Thursday, Nov 24th

noon to 9 pm
$35 per guest, half off for children 12 and under

Bring the whole family to our house this Thanksgiving and indulge yourself on our specially prepared three-course menu created by our executive chef. You’re sure to have the best Thanksgiving Dinner in town!

Choose from a more traditional Thanksgiving offering, such as Roasted Turkey Breast or Beef Tenderloin, or delve into some of Chef’s more distinctive main courses like Rack of Lamb or Pan Seared Salmon. We’ll also have Pumpkin and Apple Pie, as well as our signature Chocolate Molten Cake.

Whatever your mood, be assured that our knowledgable servers are ready to suggest a wine pairing from our extensive bottle wine or by-the-glass list.

Appetizer

Warm Spinach Salad with toasted croutons, white pepper sunflower seeds, whole grain-maple vinaigrette

Butternut Squash Bisque with roasted mushroom-robiola crema

Lobster & Avocado Salad with mango vinaigrette, ancho toasted pecans

Goat Cheese & Thyme Ravioli with sweet potato puree, crispy fried shallots

Main Course

Roasted Turkey Breast with caramelized onion & sausage cornbread stuffing, buttered green beans,
whipped potatoes, brown butter gravy

Pan Seared Salmon with sweet potato & brussels sprout sauté, basil citrus sauce

Rack of Lamb with butternut squash risotto, caramelized cauliflower, coriander scented lamb glace

Grilled Beef Tenderloin with creamy gorgonzola polenta, roasted asparagus and fennel, syrah reduction

Dessert

Warm Caramel Apple Pie with butter pecan ice cream

Chocolate Molten Cake with mascarpone whipped cream, raspberry coulis

Pumpkin Pie with marshmallow brulée, pomegranate sauce

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Urban Acres

Reserve your LOCAL FARM-FRESH TURKEY for Thanksgiving
We’re once again offering 100% pastured and organic Broad Breasted White Turkeys from our friends Jim & Kay Richardson at Richardson Farms in Rockdale, TX. The turkeys will be fresh and never have been frozen.

This special is for both members and non-members (special price for members!), and you can pick up your turkey on Saturday, November 19th at one of the following locations: Oak Cliff, Park Cities, Lakewood, Addison, West Richardson.
Yes, even if you do not pick up produce at one of these locations, you can pick up your turkey there on Saturday the 19th.

Order now, because we’ve only ordered 200 turkeys, and they’ll go quickly!

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Smoke

THE DRINKS
Holiday Cocktails 8
Gin Rose Pomegranate Fizz
Maple Bourbon Apple Cider
Mulled Wine

HomeMade NonAlcoholic Fun 5
Pink Prickly Pear Soda
Licorice & Sassafras Root Beer
Fresh Pineapple & Lime – Aid

THE BEGINNING
Byres Family Holiday Pumpkin Toast with Chicken Liver Pate & Plum Jam 9
Pork Jowl Bacon with Fermented Pickles, Sweet Chili’s and Mustard 11
Pimento Cheese Croquettes with Grilled Romaine 6
Grilled Whole Prawns COCKTAIL STYLE with Fresh Herbs 11
Warm Mushrooms with Swiss Chard & Molasses 9
Roasted Oysters with Scampi Butter and Our Chorizo Sausage 10
Oranges & Black Olives with Anchovies 8
Lettuce & Fennel Salad with Crisp Parsnip, Tarragon & Dried Cherries 8
Braised Green Cabbage & Turnip Soup with White Beans 7
Brick Roux Gumbo with Boudin & Smoked Chicken 9

THE FEAST
Dry Rubbed Pork Spare Ribs with Mac n Cheese & Pickled Green Beans 19
Grouper with Celery Root Puree, Collard Greens, Melted Leeks & Mustard Caviar 24

The Family Style Tradition: 25
Kids Portion Available: $1 for every year of their life
Choice of Meat with Family Style Sides
• Pit Roasted Prime Rib Roast with Cider Vinegar, Garlic and Mint Jus
• Our Smoke House Ham with Dublin Dr. Pepper Red Eye Gravy
• Hickory Smoked Farm Turkey with Mushroom & Marjoram Gravy

All the Fixings
• Sage Cornbread & Andouille Sausage Stuffing
• Fresh Cranberry & Orange Relish
• Creamed Spinach & Leeks
• Mashed Potatoes
• Cheese Grits & Hominy Casserole

THE SWEETS
Mexican Cinnamon Apple Cobbler 7
Buttermilk & Caramel Pumpkin Pie 7
Dark Chocolate Mousse & Peppermint 7
Tim Byres, Chef / Owner

Reservations: 214-393-4141

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KB’s WoodFire Grill & Rathbun’s Blue Plate Kitchen

Why spend hours slaving in the kitchen when you can pick up delicious prepared dishes from Kent Rathbun Concepts for your Thanksgiving meal? This is the perfect opportunity to enjoy Chef Kent’s cooking at your own holiday table. Packages come with complete instructions and can be heated in the containers they come in. Whether you choose the traditional turkey, spiral ham or the rosemary leg of lamb you’re sure to enjoy Chef’s favorite holiday dinner.

Deadline for ordering is Nov 19, 6 pm.

Pick up on November 23:
KB’s WoodFire Grill
8100 N Dallas Parkway, Ste 115
Plano, Tx 75024
From 11 am to 9 pm

Rathbun’s Blue Plate Kitchen
$10 delivery charge
6130 Luther Ln.
Dallas, Tx 75225
From 1 pm to 9 pm

Molasses-Black Pepper Glazed Spiral Ham
$120.00

Rosemary Roasted Turkey, Green Chili Red Eye Gravy
$65.00

Rosemary Roasted Turkey, Green Chili Red Eye Gravy
$105

Garlic-Rosemary Leg of Lamb, Dried Cranberry-Port Wine Demi
$105

Visit www.kentrathbunstore.com for the menu of sides and desserts

You also have the choice to take it or bake it!
The recipes are available online for all of the items on sale. If you love to cook and want to create the same menu you can download Chef Kent’s Thanksgiving menus at www.kentrathbun.com.

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Nana’s Annual Thanksgiving Brunch and Dinner

It may be a tradition, but it’s certainly not traditional. Nana’s much-anticipated Thanksgiving feast is where Executive Chef Anthony Bombaci showcases his distinctive cooking style and thrilling flavor profiles. On November 24, expect to see grilled turkey breast served with sausage-sage stuffing, seared Scottish salmon, or even a slow roasted Berkshire pork belly finished off with Chef Tony’s version of “Cheesecake” for dessert.

The four-course brunch, served from 11am to 2pm
$65 per person for adults including bottomless mimosas or champagne.
A three-course meal for children under 12 is $24 per person.
Dinner is available between 5:30pm to 8pm offering a limited menu of Nana’s finest.
Reservations are recommended by calling Nana at 214.761.7470. www.nanarestaurant.com

FIRST COURSE
GREEK YOGURT, NANA GRANOLA, ORANGE FLOWER WATER

SECOND COURSE
Please Select One:

GRILLED ATLANTIC CALAMARI, THAI SOBA NOODLE SALAD, EGGPLANT, MANGO
TEXAS GROWN BABY GREENS, GOAT CHEESE-TARRAGON RANCH DRESSING, BOSC PEARS, CANDIED PECANS
CAVATELLI PASTA, BASIL PESTO, GRANA PADANO “SNOW”
ORGANIC SCRAMBLED EGGS, LANGOSTINES, RED ONIONS, JALAPENOS, CILANTRO
BOCCONCINI MOZZARELLA, OVEN ROASTED GRAPE TOMATOES, BALSAMIC NECTAR, BASIL, E.V.O.

ENTRÉE
Please Select One:

GRILLED TURKEY BREAST, CRANBERRY COMPOTE, SAUSAGE-SAGE STUFFING, GREEN BEANS, CELERY ROOT PUREE
SEARED SCOTTISH SALMON, FRIED BASMATI RICE, ASPARAGUS TIPS, CILANTRO
GRILLED FILET OF BEEF, BANANA FINGERLING POTATOES, MOROCCAN CARROTS, PUMPKIN SEED-CAPER RELISH
SLOW ROASTED BERKSHIRE PORK BELLY, APPLES, SPICED PEANUTS, LIME, CURRY
FRIED ORGANIC EGGS, FRENCH FRIES, LIQUID TOMATO CHUTNEY

DESSERT
Please Select One:

ORANGE CHIFFON MIGAS, GLAZED STRAWBERRIES, VANILLA CHANTILLY, LICORICE
BAILEY’S MILK CHOCOLATE “GAZPACHO”, DULCE DE LECHE, DREAMSICLE ICE CREAM
“CHEESECAKE” … SWEET SPICED GRAHAM CRACKER “EARTH”, PUMPKIN SORBET, COCOA

NANA CHILDRENS MENU
$24.00 Children 12 & Under

FIRST COURSE
Please Select One:
CAVATELLI, BASIL, GRANA PADANO CHEESE
VEGETABLE “CRUDO” – RANCH DRESSING
TRADITIONAL CAESAR SALAD, GARLIC CROUTONS, CREAMY CAESAR DRESSING

ENTRÉE
Please Select One:
FRIED CHICKEN BREAST SALAD WITH RANCH DRESSING & BBQ SAUCE
MOZZARELLA & PROSCIUTTO PANINI, FRENCH FRIES
KOBE BEEF SLIDERS WITH COLE SLAW & FRIES
FRIED EGGS WITH STEAMED RICE & HOME MADE KETCHUP

DESSERT
Please Select One:
VANILLA ICE CREAM WITH GLAZED STRAWBERRIES
CHEESECAKE, GRAHAM CRACKER “SOIL”, PUMPKIN SORBET, COCOA
ANTONIO’S DREAMSICLE ICE CREAM WITH HAZELNUT CROCCANTE

“MENU IS SUBJECT TO CHANGE DUE TO MARKET AVAILABILITY”
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Warwick Melrose Hotel

Help us reach our goal of providing 4,000 meals for the North Texas Food Bank. The Warwick Melrose Hotel will make a donation for every Thanksgiving and Christmas brunch served this holiday season.
Brunch seatings 11 am -2:30 pm
$55 Adults
$24 Children 5-12
prices exclude tax and gratuity

Assorted Breads, Rolls, Croissants, & Muffins

Beginnings
Seasonal Fresh Fruit & Artisan Cheese Display
Artisan Mixed Green
Cashew Chicken Salad
Classic Caesar Salad
Tomato, Basil, & Fresh Mozzarella Salad
Seasonal Grilled Vegetable Crudités with Appropriate Dipping Sauces
Garden Fusilli Pasta Salad
Balsamic Mushrooms and Asparagus
Smoked Salmon with Traditional Garnishes, Dark Bread & Miniature Bagels

Seafood Displayed On Ice
Chilled Jumbo Gulf Shrimp
Snow Crab Claws
Traditional Cocktail & Mustard Sauce

Entrées
Roasted Fresh Herb Turkey with Classic “Giblet Gravy” & Cranberry Sauce
Traditional Cornbread and Herb Stuffing
Sautéed Salmon with Seasonal Rice Pilaf
Grilled Chicken Tri-color Couscous
Roasted Garlic and Shallots Whipped Potatoes
Mashed Sweet Potato with Marshmallows
Caramelized Onions & Green Beans
Seasonal Fall Vegetables
Classic Eggs Benedict
Sausage & Apple Wood Smoked Bacon

Action Stations
Virginia Baked Honey Glazed Ham with assorted Mustards & Country Biscuits
Roast Baron of Beef with Texas Horseradish Chantilly & Au Jus
Made to Order Omelet & Waffle Stations

For the Young Ones
Chicken Fingers and Marinara Sauce
Mac “N” Cheese
Peanut Butter & Jelly
Assorted Cookies and Brownies

Grand Dessert Display
Raspberry Cheese Cake
Carrot Cake
Pumpkin, Pecan, French Apple and Buttermilk Pies
Assorted Miniature French Pastry
Bread Pudding with Whiskey Sauce
Chocolaté Truffle Tort

Seating from: 11am- 2:30 pm.
Adults: $55 per person (excluding tax & gratuity)
Children 5yrs.-12yrs. $24 (excluding tax & gratuity)
Children under the age of five dine with our compliments
For Reservations, Please Call: (214) 224-3152
www.landmarkrestodallas.com

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Empire Baking Company

Each year at this time Empire Baking simplifies Thanksgiving for Dallasites, offering a selection of
seasonal pies and breads available both at their retail store location and for pre order for a limited
time only. Thanksgiving breads such as Empire’s Pecan Rings will be available as usual, and new this
year are Empire’s Sweet Potato Pull‐Apart Rolls for $4.95 a package.
All Thanksgiving breads will be available in store beginning November 14th. A limited number of pies, including Apple Cranberry Pie, Pecan Pie, and Pumpkin Pie will only be available in store on November 17th, 18th, 22nd, and 23rd.
Pre ordering holiday pies and breads is highly recommended, as Empire is known to run out.
Thanksgiving pre orders can be placed by calling the retail store location at (214) 350.0007.
Available pre order pick up dates include: November 17th, 18th, 22nd, and 23rd. All pre orders must
be placed by no later than Tuesday November 15th by 2pm for a scheduled pickup of November 17th
or 18th and by Monday November 21st by 2pm for a scheduled pick up of November 22nd or 23rd.

Empire Baking Company Thanksgiving pies and breads include:
Apple Cranberry Pie $19
Texas Pecan Pie $19
Pumpkin Pie $19
Sweet Potato Pull‐Apart Rolls PKG. $4.95
Cranberry Cinnamon Walnut Bread $5.99
Cranberry Paisano Loaf $4.99
Pumpkin Bread Loaf $9.00
Pecan Ring $18.00
Apple Cinnamon Walnut Bread $7.99
Gingerbread $8.00
Cranberry Scone $1.99

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BAILEY’S PRIME PLUS OFFERS SPECIAL THANKSGIVING DAY MENU AND “HOLIDAY MEALS TO-GO”

Those looking to relax and enjoy on Thanksgiving have two options from Bailey’s Prime Plus. First, enjoy an elegant four-course menu on Thursday, November 24 from noon to 9 p.m. priced at $64 per person, which also includes all the fixings for a post-Thanksgiving turkey sandwich. A special menu for children 12 and under is available for $12. Regular menu is available upon request. Reservations are recommended.
For those wanting to stay in, place an order for a “Holiday Meal To-Go” from Bailey’s Prime Plus featuring an entree, choice of three sides, fresh baked rolls and dessert to enjoy at home with friends and family.

Thanksgiving Day Menu (in restaurant only)

First Course, choice of:
Squab, seared squab breast, Cinderella squash and cinnamon Chantilly; Shrimp Cocktail, remoulade sauce; Sweet Potato Gnocchi, sage-brown butter and aged sherry vinegar

Soup or Salad Course, choice of:
Acorn Squash Soup, creme fraiche, spicy pepitas; Butter Lettuce Salad, pear vinaigrette, candied pecans

Entrée, choice of:
Turkey Dinner, roast turkey, garlic mashed potatoes, gravy, haricots verts, stuffing and fresh cranberry sauce; Grilled Tenderloin, whipped sweet potatoes, baby beets and cranberry demi; Lamb Rack, stone ground grits, honey glazed baby carrots; Grilled Salmon, potato puree and sage butter

Dessert, choice of:
Pumpkin Spice Cheesecake; Deep Dish Chocolate Pecan Pie

“The Day After Turkey Sandwich To Go”:
Includes sliced turkey, stuffing and cranberry sauce

Holiday Meals To-Go Menu and Pricing
All serve 8-10 people, includes entrée, 3 sides, fresh baked rolls and dessert
Entrées, choice of 1:
Apple Cider-Maple Sugar Glazed Ham, $190.00
Oven Roasted Turkey, Sage Gravy, $180.00
Slow Roasted Prime Rib, Roasted Garlic Au Jus, $210.00

Sides, choice of 3:
Country Sausage Stuffing, Maple Glazed Baby Carrots, Loaded Mashed Potatoes, 5 Spice Cranberry Orange Relish, Cinnamon-Spiced Whipped Sweet Potatoes

Dessert, choice of 1:
Deep Dish Chocolate Pecan Pie, Pecan-Caramel Cheese Cake, Spice 5 Layer Carrot Cake
All Holiday to-go orders must be placed five days prior to desired holiday pick-up day.

Bailey’s Prime Plus
Dallas – The Shops at Park Lane – 214-750-8100
Fairview/Allen – The Village at Fairview – 972-363-2200
Fort Worth – West 7th – 817-870-1120
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Mignon

Mignon will host a traditional Thanksgiving buffet November 24 from 11 a.m. to 8 p.m. To make reservations please call 972-934-3372.

$39.95 per adult
$17.96 10 years of age & under

Reservations: 972-934-3372 (Required)

Salads
Classic Caesar
Salad Petit with Apples, Candied Walnuts & Blue Cheese

Soup
Butternut Squash Soup

Entrees
Seared Salmon with Citrus Sauce
Ginger and Brown Sugar Glazed Ham
Roasted Turkey with Sage Butter & Gravy

Sides
Traditional Stuffing with Mushrooms & Herbs
Green Beans with Onion & Thyme
Cheddar Whipped Potatoes with Chives
Glazed Carrots with Balsamic and Brown Sugar
Creamed Corn with Bacon and Caramelized Onions
Macaroni and Cheese
Sweet Potato with Maple Brown Butter
Cranberry Relish

Desserts
Pecan Pie
Pumpkin Pie
Cheesecake

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HIGHLAND PARK CAFETERIA FEATURES THANKSGIVING DAY FARE FOR TAKE HOME OR DINE-IN

A homemade Thanksgiving feast can be a lot of work. At Highland Park Cafeteria, it is also a lot of fun.

Roast turkey, ham, cornbread dressing, giblet gravy, cranberry sauce, baked squash, green beans, mashed potatoes, candied yams, fresh pecan pie, pumpkin pie and many other favorites are made fresh daily.

A traditional meal to serve at your home is $59.99 for 2-4 or $89.99 for 8-10 people. Please place order by Monday, November 21. Or join Highland Park Cafeteria in celebrating all we have to be thankful for at the restaurant. HPC will be serving Thanksgiving Day from 10:30 to 3:00 pm. The price is $10.99 per person.

Since 1925, many families count on HPC to provide a feast to enjoy at home; or come in on Thanksgiving Day for the delicious food and festive atmosphere. The Highland Park Cafeteria cooks start working around the clock a few days before Thanksgiving, so that everything is fresh and perfect when served.
The Highland Park Cafeteria is 10 minutes east of Central Expressway near the Dallas Arboretum at 1200 North Buckner Boulevard in Casa Linda Plaza.

For more information and to place orders online go to www.highlandparkcafeteria.com or call 214-324-5000.
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TJ’s Fresh Seafood Market
Thanksgiving Take Out Menu

Historians agree that the Pilgrims probably didn’t eat turkey – they ate FRESH SEAFOOD. Fill your holiday table with shrimp, lobster, oyster and more. Let TJ’s do all your cooking with our prepackaged holiday meals.

TJ’s Traditional Thanksgiving Dinner
Feeds 8-10 $325 value, only 299!
TJ’s Famous Cocktail Shrimp Platter Hickory & Alder Smoked Salmon Platter Seared & Seasoned Beef Tenderloin (5-7lbs) Creamy Mustard & Horseradish Sauces Garlic Mashed Potatoes Green Beans w/ Almonds Oyster Dressing Gravy.

Visit TJ’s website for all of the holiday menu options.
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Princi Italia

Thursday, November 24th, noon – 9pm
Join us for a special Italian-inspired Traditional Thanksgiving feast!

3 Courses for only $35
Kids 12 and under are half off

ANTIPASTI
Caesar Salad romaine, parmesan, garlicky crostini
Arugula Salad shaved fennel, goat cheese crostini, pine nuts, lemon, evo
Field Greens Salad toasted pumpkin seeds, ricotta salata, balsamic vinaigrette
Wild Boar Tamales poblano mascarpone, balsamic-paprika sauce
Butternut Squash Bisque spicy rock shrimp
Sweet Potato & Ricotta Ravioli brown butter sage sauce

MAIN COURSE
Roasted Turkey Breast sage pine nut dressing, maple whipped sweet potatoes, giblet gravy
Oven Roasted Chicken Breast butternut squash-sausage risotto, rosemary jus
Grilled Jumbo Scallops lemon-arugula fettuccini
Grilled Filet roasted garlic mashed potatoes, asparagus, rosemary chianti sauce
Grilled Salmon green beans, fingerling potatoes, lemon-caper sauce

DESSERT
Homemade Pumpkin Pie vanilla whipped cream
Chocolate Pecan Pie caramel gelato Lemon Curd Tart pistachio cookie crust & raspberry sauce
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Fearing’s

THANKSGIVING AT FEARING’S

Thursday, November 24, 2011; 11:15 a.m. to 3 p.m. and 5 p.m. to 8 p.m.

Three-Course Holiday Menu
$95 per adult, $35 for children 12 and under, excluding beverage, tax and gratuity

First
Roasted Butternut Squash/Ginger Bisque with Bacon Wrapped Pheasant Confit and Melted Leeks

Seared Nantucket Bay Scallops on Tubetti Pasta with Confit Fennel and French Beans in Oregon Black Truffle Cream

Crispy Cornmeal Lockhart Quail with Red Currant/Ginger Pilaf, Roasted Brussels Sprout Leaves and Preserved Lemon Marmalade

Sampler of Griddled Lump Crab Cakes, Short Rib Enchilada with Tomatillo Salsa and Campeche Shrimp Tostada with Poblano/Corn Relish

Second
Tangerine-Glazed Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans and Salsify, Jalapeño Cranberry Relish and Pecan-Chili Gravy

Pan-Roasted Red Grouper on Meyer Lemon Texas Rice with White Asparagus/Caramelized Shallot “Amandine” and Maine Lobster Fondue

Mesquite-Grilled Double Cut Australian Lamb Chop on Celery Root Purée with Glazed Carrots, Candy Stripe Beets and Brown Butter/Parsnip Popover

West Texas Mopped Beef Tenderloin on Elk Sausage/Broccoli Cheddar Casserole, Yam Pone and Jalapeno Hushpuppies

$95 per person

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Marquee Bar & Grill

Thanksgiving Menu

Thursday, November 24th
11:00AM – 3:00PM
3-course menu
$55 for adults and $20 for children 12 and under
Reservations a must

Entrees

Rosemary Garlic Marinated Prime Rib
Wood Roasted Turkey
Maple Cider Glazed Ham

Family vegetables and starch

Garlic Scented Rapini
yukon gold potato puree
jack cheese grits
bacon scallion risotto
wilted spinach
Ginger Sweet Potatoes
Cranberry Sauce
Cornbread Dressing

Gourmet Pastries

Pumpkin Bread Pudding
Apple Pie
Sweet Potato Pie
Texas Pecan Tart

Executive Chef: Tre Wilcox

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Beyond the Box Catering

Beyond the Box Catering would love to help make your holiday party perfect! Whether you’re looking to take the hassle out of the kitchen, or have a fully staffed and worry free event, we have your solution. Beyond the Box offers everything from traditional holiday fare to unique hors d’oeuvres, custom themed menus and homemade desserts. In addition to our extensive standard menus, we have created a variety of holiday buffet and reception menus for you to choose from. Call our office today and have our chefs and sales managers create a custom menu to fit your holiday event.

Chilled Hors D’oeuvres
Asparagus Wrapped Prosciutto, Blood Orange
Grilled Vegetable Roulades, Hummus, Feta
Shrimp Spring Rolls, Spicy Peanut Vinaigrette
“Mexican” Sushi Rolls, Fajita Beef, Salsa
Parmesan “Tacos”, Chicken Caesar Salad
Smoked Salmon Pinwheels, Dill, Capers
Classic Deviled Eggs
Smoked Salmon Deviled Eggs
Chilled Turkey Sliders, Cranberry Chutney
Smoked Duck Spring Rolls

Hot Appetizers
Lemon Zest Crab Cakes, Red Pepper Aioli
Cajun Crawfish Cakes, Rouille
Salmon Croquettes
Italian Sausage Pastries, Tomato-Garlic Sauce
Bleu Cheese Risotto Cakes
Pecan Chicken Strips, Honey Mustard
Pork Dumplings, Soy Ginger Sauce
Bacon, Spinach and Cheddar Quiche

Holiday Carving Stations
All Carving Stations are served with Fresh Pumpkin Seed Rolls
Stuffed Pork Loin—Spinach, Raisins, Almonds, Gruyere
Roasted Turkey—Black Pepper, Sage, Cranberry Dust
Smoked Ham—Pineapple Chutney, Cranberry Mustard
Whole Roasted Salmon—Cucumber-Dill Dipping Sauce
Beef Tenderloin—Horseradish Cream, Black Pepper Mayonnaise

Holiday Martini Bar
Sweet Potato, Andouille-Cornbread Stuffing
Maple Syrup, Brown Sugar, Granola, Toasted Pecans, Marshmallow, Butter

Holiday Pasta Bar—Fresh Cheese Tortellini, Roasted Chicken, Butternut Squash, Pumpkin Seeds, Sage-Brown Butter Sauce
or Handmade Pumpkin Gnocchi, Smoked Duck, Cranberries, French Beans

Chilled Holiday Displays
Fruit and Cheese Display
Selection of Imported and Domestic Cheeses
Fresh Berries Assorted Crackers and Lavosh

Rosemary Grilled Vegetable Display
Display of Grilled Winter Vegetables
Walnut-Bleu Cheese Dip and Ranch

Salumi Display
Display of Cured Meats and Sausages
Olives, Pickled Onions, Walnuts, Mustards
Fresh Baguette

Antipasto Display
Display of Italian Meats and Cheeses
Served with Melon Skewers, Black Olives,
Roasted Bell Peppers and Focaccia Croutons

Smoked Tenderloin Display
Smoked and Sliced Beef Tenderloin
Served with Fresh Baked Rolls
Horseradish Cream and Whole Grain Mustard

Slider Display
Three Different Types of Sliders
Tenderloin Sliders with Horseradish Cream
Pesto Chicken Sliders with Sun-dried Tomato
Cajun Shrimp Salad Sliders

Roulade Display
An Assortment of Stuffed Tortilla Bites
BBQ Brisket with Black Beans and Corn
Curry Chicken, Walnut and Grape
Grilled Vegetable with Feta and Olives
Italian Meats with Olive and Peppers

Traditional Holiday Buffets
Fall Buffet
Roasted Turkey with Homemade Sage Gravy
Andouille Sausage- Cornbread Stuffing
with Bell Peppers and Onions
Caramelized Onion Smashed Red Potatoes
Fresh Green Beans with Toasted Almonds
Homemade Cranberry Sauce
Homemade Apple Pie
Fresh Roasted Pumpkin Pie
Fresh Baked Pumpkin Seed Rolls

Feast of the Kings
Roasted Turkey with Homemade Sage Gravy
Apple Cider Glazed Smoked Ham
Andouille Sausage- Cornbread Stuffing
with Bell Peppers and Onions
Caramelized Onion Smashed Red Potatoes
Vanilla Bean-Sweet Potato Puree
Honey-Thyme Roasted Fall Vegetable Medley w/Orange Zest
Homemade Cranberry Sauce
Display of Mini Holiday Pastries to include:
Pumpkin Pie
Cranberry Cheesecake
Caramel Apples “Bites”
Fresh Baked Pumpkin Seed Rolls

Build Your Holiday Buffet—Choice of Salad, Two Entrees and Two Sides
All Buffets are served with Cornbread Muffins and Pumpkin Seed Rolls, and House Salted Maple Butter
Buffets can also be Dropped Off Cold with Heating instructions

Salads
Fall Endive Salad-Cinnamon Poached Pears, Spiced Pecans,Buttermilk Bleu Cheese, White Balsamic
Spinach Salad-Cranberries, Feta Cheese, Roasted Corn, Red Onions, Pancetta Dressing
Holiday Wedge-Iceberg Lettuce, Chestnuts, Dried Figs,Fresh Rosemary, Apple Smoked Bacon, Bleu Cheese, Apple Cider Vinaigrette
Mixed Baby Lettuces-Bell Peppers, Carrots, Cucumbers, Tomatoes, Balsamic Vinaigrette
Caesar Salad-Romaine Hearts, Parmesan Cheese, Focaccia

Entrees
Cranberry-Mustard Glazed Salmon-Agave Nectar, Lemon Butter Sauce
Rosemary Chicken Breast-Balsamic Roasted Button Mushrooms
Pan Seared Tilapia-Blood Orange and Chestnut Brown Butter
Honey Glazed Ham-Golden Pineapple Broth
Stuffed Turkey-Prosciutto, Swiss Cheese, Spinach
Roasted Pork Loin-Raisins, Roasted Onion, Whole Grain Mustard
Pork Shanks-Sweet-Chipotle BBQ Sauce
Braised Short Ribs-Rosemary Jus, Pearl Onions
Butternut Squash Risotto-Roasted Chicken, Green Apple, Parmesan

Sides
Andouille-Cornbread Stuffing
Pecan-Cranberry Wild Rice
Smashed Red Potatoes
Bacon and Cheddar Twice Baked Potatoes
Vanilla Sweet Potatoes
Green Beans with Almonds
Fall Roasted Vegetable Medley
Saffron Rice
Traditional Sausage Bread Stuffing

Pies and Tarts
Homemade Pumpkin Pie $16
Granny Smith Apple Date Pie $15
Chocolate Pecan Pie $22
Chocolate-Banana-Coconut Tart $16
Fresh Key Lime Tart $23

Cakes
Cranberry-Orange Spice Cheesecake $29
Pumpkin Cheesecake $29
Dark Chocolate-Almond Mousse Cake $29
Italian Cream Cake with Pecans and Coconut $23
Apple Spice Cake $23

Warm Desserts
½ Pan
Chocolate Croissant Bread Pudding $22
Cranberry-Orange Bread Pudding $21
Lemon Soufflé Pudding $19
Apple Crisp $19

Cookies
Spritz Cookies Raspberry, Strawberry and Boysenberry 5.95 per dozen

Christmas Sugar Cookies Assorted Decorated Shapes Snowflake, Gingerbread Man, Christmas Tree 9.95 per dozen

Gingerbread Man Cookies 9.95 per dozen

Linzer Cookies Hazelnut and Cinnamon with Raspberry Filling 7.95 per dozen

Spice Cookies Cinnamon, Clove, Ginger, Nutmeg 8.95 per dozen

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Canary by Gorgi
Thanksgiving Dinner
Thursday, November 24th—5:00-9:30pm

Three Course Dinner
$30 per person plus tax and gratuity

Salad

Field Greens with Champagne Pomegranate Vinaigrette with Toasted Almonds

Entree
Turkey or Pork Chop with Pomegranate Citrus Sauce, Pistachio Fig Dressing, Mashed Potatoes & Vegetables

Dessert

Pumpkin or Pecan Pie

Regular Menu Also Available

Limited seating- please call for reservations
972-503-7080
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CENTRAL 214
THANKSGIVING MENU & Thanksgiving To Go

This Thanksgiving let Central 214 do the cooking! The extensive holiday buffet features rich fall favorites such as turkey (roasted & house smoked), sage cornbread dressing with orange cranberry relish, maple sweet potato and carrot gratin, giblet gravy, green bean casserole, and mac n cheese. Top it off with caramelized banana bread pudding with apple glaze, pumpkin pie with nutmeg whipped cream or sweet potato cheesecake with a candied walnut sauce. Price is $39.00 per person/$18.00 children 12 and under, plus tax and gratuity, and includes coffee, iced tea and juice.

Menu
Roasted Turkey
Smoked Turkey
Prime Rib

Butter Whipped Potatoes
Sage Cornbread Dressing
Cream Corn
Green Bean Casserole
Maple Sweet Potato and Carrot Gratin
Mac N Cheese

Orange Cranberry Relish
Giblet & Jalapeno Gravy

Caesar Salad with Garlic Croutons and American Grana Padano

Ciabatta Rolls & Jalapeno Cornbread with Lavender Butter

Caramelized Banana Bread Pudding with Apple Glaze
Pumpkin Pie with Nutmeg Whipped Cream
Sweet Potato Cheesecake with Candied Walnut sauce
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craft | DALLAS
Serving Up Seasonally Crafted, Holiday-Inspired Prix Fixe Menu for Thanksgiving Day Diners

Seatings Available Thursday, November 24 from 11:00 a.m. to 8:00 p.m.
Gather the family for a holiday feast Craft-style. It’s as if Craft were created just to serve Thanksgiving. Come celebrate with us tableside and enjoy a traditional Thanksgiving supper with all the fixings, but without all the cooking and cleanup. We’ll even send you home with the leftovers. Seated four-course meal is only $85* per adult, $45 per child (aged 6-12), and kids under 5 eat for FREE (*price does not include beverages, tax or gratuity). Seasonally crafted prix fixe
menu includes:

Amuse
Deviled Farm Egg

First course – (For the Table)
Enjoy the following starters to whet your appetite:
Nantucket Bay Scallops & Meyer Lemon
Salad of Chicories & Roquefort
Terrine of Venison & Celery Root

Main course – (Select One)
Pumpkin Tortelloni & Hazelnut;
Scottish Salmon & Grain Mustard;
Free Range Turkey & Pepper Gravy;
Porchetta & Apple; OR
Prime Rib & Horseradish

Side dishes – (For the Table)
Hen of the Woods Mushrooms
Roasted Root Vegetables & Sorghum
Brussel Sprouts & Pancetta
Potato Purée & Truffle Butter
Sausage, Raisin & Fennel Stuffing
Cranberry Sauce

Dessert – (For the Table)
Spice Roasted Bose Pear
Sweet Potato Pie
Chocolate – Pistachio Brioche Pudding & Cajeta Ice Cream
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Fearing’s
THANKSGIVING AT FEARING’S
Thursday, November 24, 2011
Thanksgiving Lunch and Dinner: 11:15 a.m. to 3 p.m. and 5 p.m. to 8 p.m.
Three-Course Holiday Menu
$95 per adult, $35 for children 12 and under, excluding beverage, tax and gratuity
Reservations: 214-922-4848

Menu
First Course
Roasted Butternut Squash/Ginger Bisque with Bacon-Wrapped Pheasant Confit and Melted Leeks
Seared Nantucket Bay Scallops on Tubetti Pasta with Confit Fennel and French Beans in Oregon Black Truffle Cream
Crispy Cornmeal Lockhart Quail with Red Currant/Ginger Pilaf, Roasted Brussels Sprout Leaves and Preserved Lemon Marmalade
Sampler of Griddled Lump Crab Cakes, Short Rib Enchilada with Tomatillo Salsa and Campeche Shrimp Tostada with Poblano/Corn Relish

Second Course
Tangerine-Glazed Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans and Salsify, Jalapeño Cranberry Relish and Pecan-Chili Gravy
Pan-Roasted Red Grouper on Meyer Lemon Texas Rice with White Asparagus/Caramelized Shallot “Amandine” and Maine Lobster Fondue
Mesquite-Grilled Double Cut Australian Lamb Chop on Celery Root Purée with Glazed Carrots, Candy Stripe Beets and Brown Butter/Parsnip Popover
West Texas Mopped Beef Tenderloin on Elk Sausage/Broccoli Cheddar Casserole, Yam Pone and Jalapeño Hushpuppies

Dessert
A trio of Thanksgiving pies:
Classic Pumpkin Pie with Vanilla Bean Whipped Cream and Cranberry Chutney
Apple Pie with Caramel Sauce and Cinnamon Ice Cream
Chocolate Pie with Mile-High Meringue and Chocolate Cookie Crumble
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THANKSGIVING AT THE PYRAMID RESTAURANT & BAR AT THE FAIRMONT DALLAS

This Thanksgiving, The Pyramid Restaurant & Bar is pleased to offer a variety of dining options, including Thanksgiving Dinner, Thanksgiving Brunch, and “Turkeys to Go.” Prepared by Executive Chef André Natera, rustic French-influenced flavors are the inspiration for the Thanksgiving Menu, which incorporates seasonal autumn ingredients including butternut squash and pumpkin.

Thanksgiving Brunch
Brunch at The Pyramid Restaurant will offer an extensive array of dining options, including salad, seafood and sushi, breakfast items, traditional sides, carved meats and desserts. Thanksgiving brunch includes a complimentary mimosa and complimentary parking for an inclusive price of $49.95 for adults; $44.95 for seniors; $25.95 ages 14-8; and no charge for children ages 7 and under. Reservations are available for seating times of 10:30 am, 11:00am, 1:00pm and 1:30pm.

Thanksgiving Dinner
Enjoy Thanksgiving with a decadent four-course plated dinner menu with simple yet savory flavors from The Pyramid Restaurant’s Executive Chef André Natera. Guests will enjoy a complimentary glass of champagne as well as complimentary parking for $49.95 per person. Reservations are available from 6:00-10:00pm.

Thanksgiving Plated Menu

Chef’s Amuse Bouche

Roasted Butternut Squash Bisque & Spanish Chorizo
Roasted Baby Beets, Haricot Verts, Baby Lettuce, Walnuts and Bleu Cheese Dressing
Turkey and Rosemary Roulade, Mushroom Stuffing Soufflé, Glazed Baby Carrots, Rosemary Natural Jus and Cranberry Compote
Pumpkin Cheesecake with Fresh Chantilly Cream, Berry Compote and Cinnamon Spiced Tuile

Turkeys to Go
This Thanksgiving, spend more time with family and friends and less time in the kitchen with “Turkeys to Go” from The Pyramid Restaurant. Enjoy a meal that is delicious, savory and best of all – convenient. Thanksgiving meals from The Pyramid include Rosemary Roasted Turkey with Natural Pan Gravy and a selection of sides including Green Bean Almandine, Candied Yams with Brown Sugar Glaze, Mashed Potatoes and Brown Gravy, Traditional Cornbread Stuffing, Cranberry Relish, Fresh Rolls and Cornbread, all prepared by Executive Chef André Natera. Enticing, sweet dessert options include Brown Sugar Pecan Pie and a classic Thanksgiving favorite, Pumpkin Pie. Thanksgiving meal options are available as a full meal package or as turkeys alone for four, six or eight people. Please call 214.720.5330 for reservations or visit http://www.pyramidrestaurant.com/events-upcoming.

THANKSGIVING MENU TO GO
Soup
Rosemary Scented Butternut Squash Bisque
Salad
Mixed Greens with Hazelnuts, Dried Cranberries and Apricots Served with Ranch Dressing and Roasted Garlic & Herb Vinaigrette
Sides
Green Bean Almandine Candied Yams with Brown Sugar Glaze Mashed Potatoes and Brown Gravy Traditional Cornbread Stuffing Cranberry Relish Fresh Rolls and Cornbread
Entrée
Rosemary Roasted Turkey with Natural Pan Gravy
Desserts
Brown Sugar Pecan Pie Pumpkin Pie

For more information about The Pyramid Restaurant & Bar, please call 214.720.5249 or visit pyramidrestaurant.com.
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Fire Oak Grill
Thanksgiving Turkeys for Sale

Fully prepared and cooked to please your taste buds, Fire Oak Grill’s Thanksgiving Turkeys are the best kind because they are ready to eat and they are cooked by Chef Eric Hunter himself! Do you want to feed 12 friends and family with a brined and smoked-to-order turkey for just under $6 a person on Thanksgiving Day?

Call Fire Oak Grill at 817-598-0400 and ask for Jennifer, and she’ll get you set up! At only $65 plus tax for a 12-14 pound turkey, you’re in for a great deal!

All orders must be prepaid, and the cut-off for ordering is Thursday, November 17th.
Make sure to pick up your turkeys before 2:00 PM on Wednesday, November 23rd.

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THE GRAPE SERVES UP TRADITIONAL THANKSGIVING FARE TO-GO

Chef/Owner Brian C. Luscher of The Grape will personally cook your Thanksgiving Feast. With a full range of holiday options, Chef Brian is now taking orders for complete in-house smoked organic Amish turkey dinners, glazed hams, savory sides, and homemade holiday desserts.

Don’t clutter your kitchen for Thanksgiving fare, choose from a Complete Smoked Amish Turkey Dinner (serves 10-15 or 4-6 from $165-$275) with all the fixings and your choice of sides. Additionally Chef Brian is cooking up Brown Sugar-Maple Glazed Hams. ($75).
A la carte sides including Maple Whipped Sweet Potatoes, Sour Cream and Chive Mashed Potatoes, Chef’s Sausage and Cornbread Stuffing, Sage, Golden Raisin & Texas Shitake Bread Stuffing, Green Beans with Slivered Tomatoes and Almonds and Creamy Corn with Roasted Red Peppers, Scallions & Bacon are available in small and large sizes ($10-$14).
Delectable Pumpkin Cheesecake, Old Grand Dad Pecan Pie, Caramel Apple Crispy and Pumpkin Pie ($25 each) serve 8-10 people.
To place a Thanksgiving order call 214-828-1981 All orders will be available for pick-up on Wednesday November 23rd. Located at 2808 Greenville Avenue, The Grape is open for dinner nightly at 5:30pm and Sunday Brunch. For reservations call 214-828-1981 or visit the website at www.thegraperestaurant.com. Complimentary valet parking always provided.
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Bonell’s

Everyone could use an extra hand in the kitchen during the holiday season, which is why Chef Bonnell would like to help you with your perfect Thanksgiving feast! Orders can be placed by contacting
Bonnell’s Catering Department at 817-231-8827 or info@bonnellstexas.com
All orders must be placed by 12 PM on Friday, November 18th
All orders must be picked up by 9 PM on Wednesday, November 23rd
*all orders will be sent home with re-heating instructions

Appetizers
Grilled Quail Legs with Spicy Buttermilk Dip: $24 dozen
Bacon Wrapped Shrimp with Jalapenos: $24 dozen
Jalapeno Pickled Shrimp: $24 per pound
Jumbo Shrimp with Remoulade & Cocktail Sauce: $24 per pound
Lamb Chop Lollipops with Rosemary Dijon: $60 dozen
Wild Boar Chops with Peach BBQ Sauce: $48 dozen
Garlic & Herb Boursin Stuffed Mushrooms: $18 dozen
Fresh Fruit & Cheese Platter (serves 10-15): $50 per platter

Vegetables & Starches
Grilled Asparagus (serves 2): $13 per order
Baby Zucchini & Baby Carrots (serves 2): $12 per order
Assorted Grilled Squash & Eggplant (serves 2): $10 per order
Grilled Cactus (serves 2): $8 per order
Jalapeno Creamed Spinach (serves 2): $10 per order
Braised Southern Greens (serves 2): $10 per order
Wild Mushrooms with Truffles (serves 2): $14 per order
Roasted Green Chile Cheese Grits (serves 2-3): $10 per order
Bacon-Boursin Grits (serves 2-3): $12 per order
Blue Cheese-Blue Corn Grits (serves 2-3): $12 per order
Chipotle Mashed Potatoes (serves 2-3): $10 per order
Roasted Garlic Mashed Potatoes (serves 2-3): $10 per order
Creamy Brabant Potatoes (serves 2-3): $12 per order
Southwestern Stuffing with Chiles (serves 2-3): $12 per order
Cornbread and Oyster Stuffing (serves 2-3): $12 per order

Meat & Gravy
10lb Creole Smoked Turkey (serves 8-10): $55 per turkey
10lb Deep Fried Turkey (serves 8-10): $55 per turkey
Whole Smoked Pork Tenderloin (serves 2): $18 per tenderloin
Whole Beef Tenderloin (serves 8-10): $225 per tenderloin
Whole Buffalo Tenderloin (serves 8-10): $275 per tenderloin
Wild Mushroom Gravy: $14 per pint
Jalapeno Cream Gravy: $14 per pint
Perfect Turkey Gravy with Sage: $14 per pint

Dessert
Pumpkin Spice Cheesecake (serves 12-14): $38 per cake
Caramel-Pecan Cheesecake (serves 12-14): $32 per cake
Key Lime Pie (serves 8-10): $28 per pie
Flourless Chocolate Cake (serves 8-10): $28 per cake

www.BonnellsTexas.com
4259 Bryant Irvin Road – Fort Worth, Texas 76109 – Reservations: 817-738-5489
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The Mansion

THANKSGIVING 2011

Starters
Baby Greens Salad, roasted beet, rogue blue, apple, bacon vinaigrette Butternut Squash Bisque, chanterelle mushrooms, pepitas, chive crème fraîche Beef Oxtail Ravioli, sunchoke purée, black truffle, crispy shallots Bison Carpaccio, poblano oil, aged balsamic, herbed goat cheese, wild arugula Dungeness Crab Parfait, avocado, pickled mango, jalapeno aïoli House-Made Hot Smoked Salmon, corn-scallion pancake, American sturgeon caviar East Coast Oysters, red wine vinegar, horseradish, chive

Entrées
Organic Free-Range Turkey, cornbread-sausage stuffing, bourbon sweet potato purée, Brussels sprouts, cranberry chutney, pan gravy
Pepper-Crusted Filet Mignon, smoked potato purée, wild mushroom ragout, shallot jam
Rosemary Colorado Rack of Lamb, cannellini beans, tomato marmalade, preserved lemon, caramelized garlic
Seared Dayboat Scallops, roasted cauliflower, grapes, capers, lemon-curry reduction Roasted Halibut, chorizo sausage, ancho chili grit fries, avocado cream, cilantro Butter-Poached Maine Lobster, hand-rolled penne, artichoke, tomato, black truffle cream Tender Potato Gnocchi, morel mushrooms, green asparagus, Parmigiano-Reggiano

Desserts
Jivara Cake milk chocolate mousse, coffee caramel crémeux, butterscotch cookie ice cream
Pumpkin Cheesecake candied pecans, gingerbread ice cream
Tatin Cobbler caramelized cinnamon apple, hazelnut streusel, vanilla ice cream

$105
Executive Chef Bruno Davaillon

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The Fatted Calf
We are going to be offering a Thanksgiving buffet from 11 to 4 on Thanksgiving day. We are also selling our home baked pies and cakes on the 23rd for pick up. Reservations are suggested for Thanksgiving. Orders for cakes and pies should be made 24 hours in advance to the 23rd.

Menu— The Fatted Calf Thanksgiving Menu

Adults 24.95 children under 10 10.95 and kids under 4 are free

Family Style Buffet
Beginnings
Cranberry bread
Honey wheat clover leaf rolls
Lobster Bisque
Country sausage rolls
Chilled Seafood Platter, oysters, shrimp, crab claws
English pea salad, ham, water chestnuts, cheddar, bacon, creamy dressing
Spinach salad, apples, blue cheese, cranberry, cider vinaigrette

Entrees
Heritage Roasted Turkey, Riesling pan gravy
Bourbon-Cane syrup Baked Ham, apricot chutney
Atlantic Salmon Cakes, house tartar sauce, crispy hash browns

Sides
Cornbread and Sausage dressing
Wild mushroom stuffing
Green bean casserole, crispy onions, pancetta, parmesan
Roasted garlic- Yukon mashed potatoes
Oven baked Cauliflower with cheddar crust
Braised greens with smoked ham hocks
Sweet potatoes with cider and brown sugar
Cranberry citrus relish

Sweets
Chocolate cup cakes with sweet pumpkin frosting
Marbled pumpkin cheesecake with gingersnap crust
Bourbon pecan pie
Persimmon crème Brule

Fatted Calf Holiday Order Form
Turkey Breast by the pound (11.99 per lb.)
Ham by the pound (11.99 per lb.)
Cornbread and Sausage dressing (10.50 per qt.)
Wild Mushroom Stuffing (10.50 per qt.)
Green Bean Casserole (10.50 per qt.)
Roasted Yukon Mashed Potatoes (10.50 per qt.)
Baked Cauliflower with a cheddar crust (10.50 per qt.)
Braised Greens with smoked ham hocks (10.50 per qt.)
Sweet potato with cider and brown sugar (10.50 per qt.)
Cranberry citrus relish (10.50 per qt.)
All orders will be available for pick-up on November 23rd from 9:00am to 5:00 pm, and must be placed at least 24 hours in advance. The number to the restaurant is 972-722-3343. Also, we are baking for the holidays, let our pastry chef add to your Feast!

Holiday Pies and Cakes At the Fatted Calf—Available for Pick Up on November 23rd all day

Let us do the baking for You
Cranberry Bread Loaf 12.95
Bourbon Pecan Pie 15.95
Orchard Apple Pie 15.95
Classic Pumpkin Pie 15.95
Buttermilk Pie 15.95
Marbled Pumpkin Cheesecake 25.95
Chocolate Pumpkin frosted cup cakes ½ dozen 15.95

112 E. Rusk St. Rockwall TX
972-722-3343
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Tart Bakery

TARTS & PIES
Mini $21/dozen
3” $4.75-$4.95
9” $30.00
12” $39.00
Lemon Meringue
Pumpkin Spice
Traditional Apple
Key lime
Coconut Cream
Bourbon Pecan
Chocolate Cream
Cranberry Lime
Cherry Lattice
Apricot Almond
Chocolate Caramel
Pear Almond
French Apple

CAKE BALLS
$18/dozen
Chocolate, Red Velvet, Pumpkin, Cinnamon Swirl, Carrot, Oreo, Salted Chocolate Caramel Cupcakes & Petit Fours
Turkey, Leaves, Acorn and Pumpkin Decoration

GLAZED SHORTBREAD COOKIES
$2.50-$4.00
Turkey, Pumpkin, Acorn, Leaves

2011 THANKSGIVING MENU
5219 W. LOVERS LANE #B
469-335-8919
WWW.TARTBAKERYDALLAS.COM
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Ham I Am
Wow your guests this holiday with our Traditional favorites

Thanksgiving Ordering Deadlines:
3 Day/Ground Shipping: Orders must be received by 8:00 am CST on November 15
2nd Day Shipping: Orders must be received by 8:00 am CST on November 21
Next Day Shipping: Orders must be received by noon CST on November 22

Remember, due to the perishable nature of our products we are unable to ship over the weekend.

All Natural Free Range Turkey
NEW! Taste the difference in this All Natural Free Range Turkey, lovingly provided with plenty of sunshine and open pastures to roam. No antibiotics. No feed additives. No growth hormones or stimulants. Arrives ready to be brined, stuffed, roasted and devoured. Uncooked, cooking required.
All Natural Free Range Turkey: $69.95–Free Shipping!

Half Peppered Spiral Sliced Ham
We can guarantee that this ham will be the star of the show. Just before we hang the ham in the smokehouse we lovingly hand rub it with brown sugar and cracked black peppercorns. It is smoked for 22 hours using real hickory wood, and then spiral sliced for your convenience!
Half Peppered Spiral Sliced Ham: $59.95 (Various options available)
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Jorge’s Tex-Mex
Thanksgiving Tamales
It may be a tradition but certainly not traditional, starting today through Tuesday, November 22nd, Jorge’s Tex-Mex Restaurant (1722 Routh Street, Dallas, Texas, 75201) will be taking orders for Thanksgiving Tamales for pick up on Wednesday, November 23rd fresh from the kitchen in the One Arts Plaza restaurant. Handmade Tamales for only $20 a dozen and includes a choice of Jorge’s homemade salsa, ranchero, or queso for a side. Picky eaters? Don’t worry, since Jorge’s Tex-Mex is offering Traditional Pork, Rajas-Shredded Beef or Chicken Tamale options to make all your guests feel at home for the Holidays. To order your Tamales today, call Jorge’s Tex-Mex Restaurant at 214.720.2211. www.JorgesTexMex.com

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Dragonfly

Traditional and Contemporary Holiday Favorites with Original ZaZa Menu
This year, let ZaZa take care of the cooking and cleaning. Dragonfly at Hotel ZaZa will again offer its annual Thanksgiving dinner Thursday, Nov. 24, from 11 a.m. – 8 p.m. For $65 per person, guests will enjoy a four-course, prix fixe meal, offering a variety of savory plates:

Starters
PB & J – Seared Foie Gras, Blackberry -Sage “Jam” & butter Toasted Brioche
Crispy Fried East Coast Oysters – Cornishone “Tartare” & Old Bay Scented Red Skin Potato Chips
Grilled New Zealand Lamb Lollipops – Harissma Spiced Honey Crispy Apple Chutney

Middle
House Cured Pancetta & Sweet Potato Chowder
Dragonfly House Salad – Baked Ricotta Cheese & Toasted Pistachio
Warm Radicchio Salad – Sherry Dressed Herbs, Cashel Blue Cheese & Dried Cherry-Pecan Granola

Mains
Grilled All Natural Black Angus NY Strip Steak – Caramelized Onion Whipped Potatoes, Bacon Braised Brussel Sprouts & Foie Gras Demi Glaze
Roasted Turkey and Jalapeno Cornbread Stuffing Roulade – Cranberry Gastrique, Shiitake Mushroom-French Bean Casserole & Ambrosia
Maple Leaf Farms Duck Breast and Duck Confit – Brown Butter-Sage Spatzle, Baked Acorn Squash & Braised Red Cabbage
Pork Osso Bucco – Butternut Squash Grits & House Cured Pancetta Braised Collards
Roasted Diver Sea Scallop & Lobster Risotto – Crispy “Popcorn” Rock Shrimp & Shrimp Bisque Sauce

Dessert
Toasted Pecan and Semi Sweet Chocolate Derby Pie – Jack Daniels Crème Anglaise & Frangelico Chocolate Sauce
Ginger-Pumpkin Pie – Vanilla Bean Whipped Cream
Peanut Butter Mousse Filled Chocolate Bundt Cake – Fudge Sauce & Candied Peanuts

Reservations are recommended; for more information or to schedule a reservation, please contact 214-550-9500 or visit hotelzazadallas.com
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Aquadora
THANKSGIVING EVE SPECIALS AT AQUADORA RESTAURANT
Three-course prix fixe menu and drink specials

Take a break from the kitchen on Thanksgiving Eve for a three-course pre-holiday dinner and drink specials at Aquadora, a newly opened restaurant and lounge featuring seafood and contemporary American cuisine. In addition to Aquadora’s regular dinner menu, Chef Mike Dimas has prepared a special prix fixe holiday menu for $39 per person which includes a complimentary glass of champagne and wine, tax and gratuity excluded. The prix fixe menu includes:

Starters
Golden Beet and Butter Lettuce Salad, pickled onions, shaved carrots, pomegranate vinaigrette
Organic Field Greens, candied pecans, dried figs, herbed vinaigrette

Entrees
Soy Glazed Salmon, wasabi potatoes, snap peas and carrots, lemon ginger butter sauce
Shiner Braised Short Ribs, roasted corn mashed potatoes, grilled ciabatta, natural jus

Dessert
Chocolate and Dried Cherry Bread Pudding, bourbon anglaise, toasted pecans, vanilla cream
Prosecco Sorbet, raspberries, lemon crème fraiche, almond tuille

As well – at your table or in the bar or lounge, enjoy happy hour specials from 4:00 – 9:00 p.m. with half-price cocktails and half-price bottles of wine and champagne.

Reservations for Wednesday, November 23, 2011 are encouraged by calling 972.201.9682 or visit www.aquadoradallas.com.

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Off the Bone Barbeque
OFF THE BONE Barbeque Offers THANKSGIVING TURKEYS AND HAMS TO-GO

Off the Bone Barbeque announces its special to-go menu for Thanksgiving feasts. The popular barbeque restaurant will offer Cajun fried turkeys, smoked turkeys, and smoked hams in addition to its fresh and flavorful sides like spiced pasta salad, potato salad, cole slaw and honey spiced baked beans.

“We hope Dallas-area residents let Off the Bone do the cooking this year,” said Chef and Owner, Dwight Harvey. “By offering our perfectly-prepared turkeys, ham and sides, we’ll do our best to provide customers with a stress-free Thanksgiving.”

The Cajun fried turkeys and smoked turkeys will weigh between 12 and 14 pounds, and smoked hams will weigh between 10 and 12 pounds, giving customers enough food for the whole family. Turkeys will cost $47.50 and hams will cost $45. All orders must be picked up by noon on Wednesday, November 23rd.

Off the Bone Barbeque is run by father-and-son team, Dwight and Steven Harvey. The small, friendly restaurant has quickly established itself as the go-to spot for perfectly-smoked meats and mouth-watering sides. Off the Bone is located at 1734 South Lamar in Dallas, TX. In addition to in-store dining, Off the Bone offers a full catering menu for parties and events. For more information, visit www.offthebonebarbeque.com

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Wynnwood Catering

Thanksgiving is knocking at our doors, and Wynnwood would like to make your holiday season a little easier… Enjoy the game and let us do the cooking! Chef will hand prepare your Turkey this year and accompany the bird with all the elements of a traditional Southern Style Thanksgiving Dinner. Delivered (upon availability) or Pick Up. Delivery Times are still available – Call now to book your Turkey’s arrival time

Menu
The Bird
Turkey and all the traditional accompaniments only $37.95 per person. serves 10 holiday guests
Rosemary Roasted Full Bird (14lbs). Serves 10 – 12, Slow roasted for 6 hours (just like Grandma used to serve)

Fixin’s
The above “Bird” will come with all of the sides listed below.
Savory Corn Bread Stuffing (1/2pan)
Garlic & Parmesan Whipped Potatoes (1/2 pan)
Classic Giblet Gravy (1 qt)
New Traditional Green Bean Casserole (1/2 pan)
10 – Butter Broiled 1/2 Corn Cobs
Sweet & Tangy Cranberry Chutney (1 qt)
Five Cheese and Macaroni (1 qt)
10 Harvest Rolls

Package also includes a choice of:
Pumpkin Pie – Apple Pie – Pecan Pie
Available for Pick-Up -or- Delivery
Side Items – a la carte pricing per person available at time of order. Ask for details or additions to make your Thanksgiving memorable.
An 18% Service Charge will accompany all orders. Orders must be placed by Tuesday November 22nd, 2011 at noon. (12:00pm CST) Payments must be made at time of the order to confirm time of delivery/pick-up and product.
Deliveries are available in the Dallas area only. Dinners will be delivered in disposable containers ready for a quick warm up and service on your dinner table.
Wynnwood will provide dinnerware for a small additional fee.
All additional delivery fees will be waived as our gift to you this holiday season.
214.628.7020
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Urban Taco
Gobble Up the Taco de Turkey
Urban Taco strives to showcase the diversity of Mexican ingredients by elevating classic cuisine in a contemporary, yet authentic way. There’s nothing more classic that our Thanksgiving turkey dinner, so Urban Taco decided to put their unique spin on this tradional American meal and came up with the Taco de Turkey. This delectable taco features Grilled Smoked Turkey, Roasted Veggie Salsa, Roasted Corn, Guajillo Puquin, Avocado & Queso Fresco. This specialty taco can be ordered with any of Urban Taco’s regualr offerings to create your own delicious meal: 3 tacos & 2 sides (roasted corn con crema lime, mango jicama slaw) for $9.95.

The Taco de Turkey will be on the Urban Taco menu at the Uptown and Mockingbird Station locations from November 22-27.
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La Duni
Thanksgiving Day—EAT BRUNCH AND CAKE

La Duni Latin Café on Oak Lawn Ave. serves its award winning a la carte weekend brunch on Thanksgiving Day. Normally available only on Sat. and Sun., the popular menu is being offered Thursday, Nov. 24th, 10:30 am to 3:30 pm. This Thanksgiving brunch is offered at the Oak Lawn location only. (4264 Oak Lawn Ave. 214-520-6888 ) All other La Duni restaurants will be closed.

Special Report: Off The Bone Barbeque

Andrew Chalk — Thu, 17 Nov 2011 16:00:52 +0000

Barbecue is a “cuisine” that attracts a peculiarly conservative following. If an establishment chops rather than slices brisket, ‘Cue Heads are roll. The act of applying sauce on the meat rather than on the side is enough to cast the establishment out of consideration as a true Texas barbecue joint. This is a cuisine where preserving authenticity never means ossifying the status quo.

Enter Off The Bone Barbeque on Lamar just south of the Dallas Convention Center (no relation to the identically named establishment in Forest Hill, TX), which did both these things when it opened in 2009. That ruled them out of consideration for many serious “barbequefiles.” Maybe this reaction explains why they have mended their ways. Brisket can now be ordered sliced with sauce on the side. Not much else has changed. The brisket still goes into the pecan wood-fired smoker about 5pm and cooks until about 7am. The pork ribs are still baby back ribs (not the less expensive spare ribs). They cook for about five hours and are then wrapped in foil to cook for about one additional hour with a coating of sauce to resolve the flavors. The sausage is filled with beef and nothing else. The sides and the dessert are all made in house.

More.

The brisket, pork and chicken can all be ordered as tacos, another no-no, but at least a southwestern variation on the barbeque genre.

Brisket cooks in the pecan-fired smoker

The brisket we tasted had a pronounced smoke ring and a reasonable crust. Since this was a media tasting, I could not snag an end piece, unfortunately. The flesh was juicy and had true-to-type beef flavors. The smoked chicken was moist as well (an apparently difficult feat for a lot of establishments to pull off) and had a hint of the smoke. The sausage was finely ground, flavorful, and fairly salty.

The Southern Potato Salad, made by Rose, of the husband and wife ownership team of Dwight and Rose Harvey, was made from potatoes cooked in the smoker, then combined with mayonnaise and celery seeds (the latter really contributes variety to the flavor). It was a pleasant change after finding so many establishments treat the potato salad (which, after all, they all provide) as an afterthought.

I don’t ever eat coleslaw, which I consider to be bland ballast as a rule. However, Off The Bone makes a Summer Cool Cole Slaw that is positively addictive. They break all the rules by adding blue cheese and bacon. It contributes the flavor components that this old faithful so desperately needs. The Honey Spiced Baked Beans were pleasant as well. Likewise, the Tri-Colored Spiced Pasta.

The dessert to order is Rose’s Lemon Pound Cake. It is moist, crumbly and rich.

Dwight and Rose Harvey, owners of Off The Bone

The recipes here come from Dwight and Rose’s own experience. Dwight checked out ribs around town before deciding to go with his family favorite. He thought Houston’s baby back ribs and Jasper’s rendition both strong examples. They test recipes on son Steven and daughter Juan, who both work in the tiny restaurant. Cousins and various other ‘populants’ of the family tree work in the kitchen. To be honest, I lost track of the exact relationships – but they’re close.

Now that they offer traditional sliced brisket, as well as their chopped variation, maybe the purists will give them a break? Judged on quality alone, this is a superior barbeque place. It serves a part of town (The Cedars) that is changing rapidly with apartments, condominiums and the new Omni Hotel next to the Convention Center. I hope it prospers.

This Thanksgiving they have smoked ham and smoked turkey for takeout orders. Call for details. 1734 S Lamar St

Pork ribs, chicken and brisket await service

Special Report: Media Gets a Preview of Taste of Greenville Avenue

Nancy Nichols — Thu, 27 Oct 2011 14:00:31 +0000

Sushi cone from The Blue Fish.

D Magazine intern Jessica Melton attended a press preview of the food that will be featured at Taste of Greenville Avenue (TOGA) this weekend.

We’ve all been there before. The age-old looping conversation of “I don’t know, what do you want to eat?”

Every now and then we get a break from having to make these awkward decision and pick an event like Taste of Greenville Avenue to satisfy everyone in our group. TOGA is taking place this Saturday from 10AM to 8PM at 4925 Greenville Ave. TOGA is a lot like Taste of Addison and Taste of Dallas, only it localizes the event by focusing on the businesses on Greenville Avenue. About 30 Greenville eateries will pick their best dishes and offer smaller portions—that cost about $3-$6—giving everyone the chance to try as many restaurants in one outing as they want.

Jump for food porn.

I got the chance to try out a few things that will be on the menu, and for the first time I realized the stranger something sounds–Candied bacon, brisket pies, and a sushi cone–the more delicious it is.

These local restaurants make it easy by telling you their history and what their most popular dishes are. I wasn’t too keen on the whole candied bacon thing at first, but when someone from The Grape told me themselves that their customers loved it, I couldn’t resist.

The same went for the brisket pies from The Original Fried Pie Shop and the meatball subs from Pho is for Lovers.

I may not know much, but after this culinary experience I know that from now on when there’s an opportunity to try something crazy, I’m going to take it.

As long as that something crazy is food.

Sushi from The Blue Fish.

Candied bacon from The Grape.

Pinkberry will be there,

Cherry and brisket fried pies from The Original Fried Pie Shop.

Meatball sub from Pho Is For Lovers.

Sneak Peek: Nick Badovinus’ New Off-Site Kitchen in Dallas

Nancy Nichols — Fri, 16 Sep 2011 16:46:36 +0000

Roasted meats are the heart of the menu and that includes Spam, smoked jalapeno sausage, hot links, black pepper kielbasa, and chicken.

I was tooling down Irving Blvd. yesterday after a run to the camera store and I spotted a couple of cars and a motorcycle in front of the soon-to-open Off-Site Kitchen. I opened the door to find owner/chef Nick Badovinus and chef Dan Riley trying out a few items for the menu. Besides getting a free cheeseburger (look out for this one, Dallas. It’s a bobbydazzler and it is only $3.50), I got a brief tour of the space which they hope to get open by the end of the month. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. “Low and slow” in Badovinus-speak. “It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”

The tiny restaurant at the corner of Wycliff and Irving Blvd. will basically do breakfast and lunch, but they will be open until 6:30PM and offer take out, including meats by the pound. “All of our meats except rib-eye will be around $3 a pound,” Badovinus said. I also tried a sliced peppered kielbasa sandwich topped with a sliced lettuce salad tossed in a Carolina pulled pork vinaigrette. (Sorry, I finished it before I remembered to photograph it.) Off-Site Kitchen will be a sandwich-lovers dream. They make it easy to grab and go or stay and eat on the covered patio.

Jump for photos.

The counter, menu, grill, and rotisserie.

This burger will rock your world. It's only $3.50.

Nick putting the finishing touches on the menu board.

There will be a few seats indoors and picnic tables outside.

The Free Man Soft Opens With Some Semantics Issues

Sarah Reiss — Mon, 01 Aug 2011 18:29:22 +0000

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.

These Are a Few of My Favorite Restaurants: The Grape in Dallas

Nancy Nichols — Wed, 20 Jul 2011 17:00:05 +0000

The cheese and charcuterie plate at The Grape is my favorite meal in Dallas. (Stock photo from The Grape.)

If you ever decide to become a restaurant critic be prepared for the inevitable question: “What is your favorite restaurant in Dallas?” It’s a hard question for me to answer. Not because I’m evasive, it’s because I feel like I have to quantify my choice by answering “well, if I’m in the mood for Mexican then I would consider this place or that place. If I want casual then I head here.” And so on and so forth. Pick one out of 6,200? That’s tough.

Ten days ago I took my mother, brother, and sister-in-law to dinner at The Grape. I wasn’t going to do a review. I wasn’t even hungry. I’d just spent a long week and a half eating tricked up fancy food at a new restaurant in Dallas and I just wanted to kick back and enjoy time with my family. Two and a half hours later, I emerged renewed. Just when I thought I couldn’t be impressed, I was impressed. I can now say, without hesitation, that The Grape is currently my favorite restaurant in Dallas.

I decided to call chef/owner Brian Luscher, who I’ve never met in person, and talk to him about my experience at his restaurant and discuss some of the details he pursues in his kitchen. I combined the interview with a quick review.

Jump for the glory of The Grape.

I remember when The Grape opened in 1972. I half remember the meals I’ve eaten in the dark, sexy dining room over the years. The Grape has always been like an great old friend, the kind you don’t have to talk to every year but when you finally do, you pick your relationship up right where you left off.

That’s how I felt when the waiter handed me a menu filled with a list of classic bistro dishes combined with a few modern preparations. I felt centered when my eyes passed over “Sautéed Veal Noisettes.” I had flashbacks to meals made with Cognac, peppercorns, and cream at Ewald’s. I’m a sucker for what we used to call “Continental” dishes. Chefs didn’t have time to fiddle around with deconstructing a mole or turning a lamb into a lollipop; they tossed a piece of meat into a copper sauté pan and finished the dish off with a pan-made sauce.

Culinary tradition runs deep at The Grape. The kitchen’s signature mushroom soup has been tinkered with a few times, but the original recipe is the same as it ever was. “The mushroom soup is the Siren that lured many chefs here into the rocks,” said chef/owner Brian Luscher. “Yeah, I tried to tinker with it, but there has been three generations of brothers in this kitchen who have made this soup. No way I am changing that.”

My brother proposed to his wife over this soup, so naturally we ordered a bowl to share. Tasting it as a family sparked a wonderful conversation about their wedding and how fast years slip away. By the time the next course arrived, I was as relaxed and happy as I can remember being in a restaurant. How many times have you said that about your office?

Then the real showstopper was set before us: A cheese and charcuterie plate filled with rabbit mortadella, chicken and caramelized mushroom terrine, pork rillettes, manchego cheese, and house-made Boursin was delivered with fresh hot bread and crackers. Chef Luscher makes all of the cured meats. The rabbit mortadella is more like a terrine, but instead of molding the mixture in a pan, Luscher wraps the meat with a thin layer of his smoked bacon which acts like an edible casing. The tender rabbit meat receives a gentle hint of smokiness from the bacon. The more traditional and robust chicken and caramelized mushroom terrine stands up to Luscher’s house-made grainy mustard.

I love to eat this way. It’s fun to pick around a plate of cured meats and cheeses and compose different bites, each with its own peculiarities. A little cheese, a chunk of chicken terrine topped with cornichon, capers, and grainy mustard on a cracker followed by a slice of rabbit mortadella, smooth mustard, and pickled red onions on warm bread. The possibilities are endless. We paired this course with a nice bottle of 2006 Bouchard Pere & Fils ‘Beaune du Chateau’ Beaune Premier Cru.

Luscher admits he’s a freak for cured meat. “Yeah, I make it all, every single cured, smoked, or potted meat,” he said. “I even make all of the bacon that goes on all of those burgers we serve at brunch.”

Meat aside, Luscher made my mother happy with a spectacularly simple, yet elegant dish of grilled Texas red fish covered with a composition of the clean, fresh flavors of a crab, avocado, and heirloom cherry tomato salad. He charmed my sister-in-law with a straightforward version moules frites: Large PEI mussels were steeped in white wine seasoned with lemon, garlic, thyme, and crushed red pepper and served in a bowl beside two handfuls of thick-ish cut firm and reasonably salted fries. My veal, surrounded by a peppercorn cream sauce scented with Cognac, was a lovely Old World taste sensation sexed up with earthy Hen-of-the-Woods mushrooms. When the waiter placed a plate of dry-rube Kobe flank steak in front of my brother, I gasped. The meat was sliced as thin as sashimi. Each strip almost melted on the tongue and needed only a chew or two before swallowing. This dish would have been a completely different experience if it hadn’t been served as a traditional steak. I had to ask chef Luscher how he did it.

“I have one knife that is dedicated only to cutting that meat,” said Luscher. “I don’t let anyone touch it. I don’t want anyone to even look at it. It’s my secret, private knife for the Kobe beef.” For those of you scoring at home, it is a Forschner with a thin point and a shallow serrated edge.

I forgot to mention that I’d managed to sneak into The Grape without being recognized, a fact confirmed by Brian and his wife Courtney who runs the front of the house and is The Grape’s sommelier. (I have met Courtney.) At one point in the meal I wondered if I had been recognized because the service was so unobtrusive and efficient. Our waiter was delightful without joining our conversation and managed to pair us with wine without summoning Courtney, which was nice because she would have recognized me.

“Yes, Courtney manages to spread our general concern and caring for our guests to our servers,” said Luscher. “She has the hearts of the staff won over. They kidnapped her on her birthday and took her to dinner. When they see our [phone] number on caller id, they actually pick up the phone.” In other words, the staff at The Grape is happy to work there and that translates to the table.

Wild Salsa: Hate the Sign, Love the Food

Krista Nightengale — Wed, 13 Jul 2011 16:47:58 +0000

Downtown’s pretty exciting right now. First, Dirt opened on Monday (adorable store, go visit). Then, last night, Wild Salsa opened. And, according to a conversation I had with the manager at Pho Colonial, their downtown location will open in two weeks.

My husband and I have been watching Wild Salsa be built for the past few months, so we decided that even if there was a wait, we were going to try it out. Turns out, there was no wait.

The exterior of the place confused me. Someone said the sign looks like it belongs to a tattoo parlor. I agree. And then they put up a big Day of the Dead mural next to the gorgeous doors. So I was a bit more confused. To the right of all that, you can see into the kitchen. And you can also see that the windows are to be opened. That’s because they’re going to serve tacos from those windows and have seating available outside (and dog treats for those with furry friends).

Okay. So they’re starting to win me over.

I liked the interior. Again, the whole theme is Day of the Dead, and there’s a lot of dark wood on the walls, a few TVs, and some beads. I really enjoyed the whole ambiance. The staff was great. One hostess took all the guests around on a tour of the restaurant. There were no huge slip-ups, which is impressive considering we were there within the first two hours of it opening.

The drinks were delicious. And I really wish I could reference a particular drink, but I didn’t write it down. And they don’t have an online menu yet. So just know that the drinks are delicious.

We ordered a salsa trio with a mango salsa, a poblano pecan pesto salsa, and a third one, which was the recommendation of the waiter. The mango salsa was light and fresh. The pesto was a bit heavy but unlike most of the salsas I’ve tried. And the one the waiter recommended (again, really wish I would have taken notes) was smoky and delicious. Though all the salsas were a treat, I loved the salsa that comes with the chips. It’s a house sauce with an uncooked blend of tomatillo and Serrano peppers bound together by avocado. It’s smooth, but has a bit of a kick. I also ordered the mango, arugula salad that comes with cotija cheese and guajillo chile vinaigrette. Though I didn’t see it mentioned on the menu, it also came with chicken or beef. That combined with the bowls of chip and salsa was enough to require a to-go box.

The prices on the menu were a bit confusing. Overall, it’s a very reasonably priced place. Unique salsas run about a dollar a piece. My salad was only $8. But then one of the guacamoles costs $12. And there are a few dishes (filets, fish) that cost more than $22.

At first, when I heard another Mexican restaurant was moving downtown, I thought, Do we really need this? We already have Iron Cactus and Sol Irlandes. I didn’t think we needed another. But Wild Salsa isn’t Tex-Mex, it’s Mexican cuisine with some infusion from chef Kelly Hightower.

I love this place. And I’m so excited it’s downtown. I just feel bad for my friends. They now live right above a restaurant.

Vitality House Cafe Opens in Richardson With Flavorful Menu and Full-Time Nutritionist

Sarah Reiss — Wed, 01 Jun 2011 15:57:07 +0000

My husband and I battle for the title of Biggest Loser in our house; our respective weights fluctuating by 10 percent on a monthly basis (this month, he’s ahead, or behind depending on how you look at it). To be honest, we’d be happy for some steadiness, but as we all know, end-of-school-year stress, travel, and general laziness do not a stable diet make. Lucky for us, Chefs Chris and Sandy Smith have opened the doors on Vitality House Cafe just down the block in Richardson. The married duo employs in-house nutritionist Kelly Crawford, and in-house fitness consultant Stephen Crawford to provide information, consultation and support to diners needing encouragement toward a healthy lifestyle. The place is only open for breakfast, lunch, and coffee at this point, so it’s not yet available for last-minute save-me-from-myself dinners, but here’s hoping. I’ll be back soon with the first-hand scoop. In the meantime, here’s what they have to say about their plan:

jump for the Vitality mission statement…

At Vitality House we offer delicious, flavorful, unique dishes that are nutritionally beneficial. Our mission is to make your journey for a healthy lifestyle a simple path to follow. With the collaboration of our first class Chefs and our in-house Nutritionist, the menus we present are designed to meet the highest nutritional standards. All of our dishes are pre-portioned and nutritionally analyzed so that the biggest decision to be made is which tasty creation you will chose to enjoy!

In addition, our Nutrition and Wellness Consultants are always available for your individual goal setting, meal planning, and fitness programming.

Vitality House offers the complete package for your well balanced, healthy lifestyle.

International Bakery Cuban Dulceria in Carrollton Celebrates Glamorous Cuba

Nancy Nichols — Fri, 13 May 2011 15:14:13 +0000

Rita and Sara Vazquez and their fabulous pastries.

Rita and Sara Vazquez, the two smart and sassy gals behind the counter at International Bakery Cuban Dulceria, are throwing a three-day festival (May 19, 20 and 21 from 9:00am to 5:00pm) to honor the glamorous days in Cuba. They have invited Cuban artists, vendors, and musicians and there will be food. Lots of traditional Cuban food. The menu so far includes:

Cuban food from International Bakery Cuban Dulceria serving El Cuban, Pan con Lechon (pork sandwiches), Media Noche (midnight sandwich) and others plus pastel de carne, croquetas, papa rellenas (stuffed potato ball), mariquitas (plantain chips) and much more. Quench your thirst with traditional Cuban soft drinks like Iron beer (iron beer), Materva (mate), and Jupiña (pineapple). And of course enjoy the cold taste of Coca-Cola, whose first plant out of the U.S. was in Cuba. Savor our Families Favorites -pastelitos de Guayaba y Queso (Guava&Cheese pastry), Guayaba (Guava pastry) Pastelitos de Coco (Coconut pastry) & more. Dulces Finos, Capuchinos (drenched cones-cakes) Senoritas (Napoleons) Éclairs de Carmelo (Carmeled Éclair plus Éclairs de Chocolate (Chocolate Éclair)

Cuba Nostalia menu.

Tastings from Bustelo Supremo! Goya! And cigar rolling! Music. Call 972-242-3797 for more info.

Chef Kelly Hightower Punches Partner in Nova Dining Room

Nancy Nichols — Wed, 16 Feb 2011 21:23:47 +0000

A well-informed, reliable Oak Cliff-dwelling person informed me that chef Kelly Hightower walked into the restaurant and punched one of his partners (“the dude who usually works the door”) around 7:30 pm on Friday night. “The guy’s face was all bloody,” says my secret source. “And the dining room was packed.” Talk of the incident is the buzz of conversation all over the OC. I contacted Hightower and he replied, “Nova has no comment at this time.”

Sam Sifton of New York Times Eats Dallas

Nancy Nichols — Tue, 01 Feb 2011 16:21:13 +0000

I’m happy to report that some newspapers still have a budget! Last week, at the request of their sports department, the New York Times sent restaurant critic Sam Sifton to advance the local food scene. He did a fairly good job of flushing out a few out-of-the-way places. I was happy to read that Sifton connected with BBQ Snob, Daniel Vaughn. Here is Sifton’s piece. And his follow-up blog post. I have left a link to SideDish on the NYT blog, but doubt it will get past moderators. So read it and leave comments. I’m going to opening night party for the media tonight. I will direct all of them to this link. So, bundle up and let’s send them to taste the real Dallas/Fort Worth.

An Unbiased, Around-Town Mini Tasting With Chef and Simply Suppers Author Jennifer Chandler

Sarah Reiss — Tue, 25 Jan 2011 15:00:16 +0000

Visiting chef and cookbook author Jennifer Chandler digs Dallas' comfort food.

Last Friday, I had the pleasure of hanging out with my old friend, chef/cookbook author/radio & TV host Jennifer Chandler (in town from Memphis to sign copies of her latest book, Simply Suppers).

I don’t deny that I sweated the restaurant choices a little; after all we only had one day and Jennifer did earn her stripes at Cordon Bleu Paris—but in the end, Jennifer’s predilection for of down-home, comfort food made my job easy.

I thought it would be fun to take her to a couple Dallas favorites and see what someone with no local prejudices or loyalties had to say about them. The following is a edited conversation from our lunch and Meddlesome Moth and dinner at the original Neighborhood Services on Lovers Ln.

jump to read what she had to say…

At 12:30 we arrived at Meddlesome Moth in the Design District for lunch.

What we ordered: Deep-fried hominy appetizer, grilled cheese/tomato soup combo, mussels diablo with fries, and unsolicited samples of the New Belgium/Allagash “Lips of Faith” Vrienden Ale.

JC: Talk about friendly service! Love the atmosphere, the décor. Is this really deep-fried hominy? Outstanding. Who’d have thought; it’s like popcorn meets polenta with just the right kick of cayenne. Can you say addictive?

me: Yes, I can.

JC: But you won the ordering contest. I love a good grilled cheese, and that one goes above and beyond. Three cheeses, tomato, and amazing jalapeno bread—the Moth nailed it. Worth every calorie; grilled cheese and tomato soup is a marriage made in heaven.

me: What about your mussels? Was the waiter’s suggestion on the money?

JC: They were good, but the sauce didn’t have the kick I was expecting. A little more heat and it’d be a different story. But they were great with that beer. Was it really bittered with endive? Bonus points for having people on hand who can explain how the beer’s made. That really helps make the experience. We’re totally coming back next time I visit.

Read about dinner after the pictures…

Clockwise from top left: Meddlesome Moth's fried hominy; Neighborhood Services' calamari with mango and peanuts; Neighborhood Services' fish & chips with malted coleslaw; Meddlesome Moth's cleaver & block burger.

Flash forward to dinnertime…

At 10 am that morning I had called Neighborhood Services and got our name on the list for a party of three at 7pm. I invited a date who is hopelessly crushing on Jennifer solely from having cooked his way through Simply Suppers. He brought her a present: a pound of jalapeño bacon.

The three of us crossed the threshold at 6:45. We were seated at 8:20.

What we ordered: Crispy calamari & rock shrimp with mango, peanuts, and greens; salmon with smoky Brussels sprouts and pancetta; cleaver & block burger, fish & chips.

JC: Love the appetizer. Crispy calamari & rock shrimp with mango, peanuts, and greens. I never would have put all those flavors together; this one shows real creativity in the kitchen. Delicious and perfect for sharing.

me: Fish and chips are good, too. Just greasy enough without spilling over that line.

(At this point, Jennifer and I are distracted by my date who is plotting a strategy to help him actually take a bite of his monstrously big burger—an effort he soon abandons in despair in favor of fork and knife.)

me: A burger too big to bite into? Bummer.

date: Isn’t there a term for that—for having a beautiful thing in front of you but not being able to take advantage of it?

me: It’s like not being able to consummate your marriage.

date: Now I’m just sad.

me: How’s your salmon?

JC: Perfectly cooked. Love the smoky Brussels sprouts and the pancetta. And the small frissee salad on top of the salmon was the perfect foil to the richness of the other components. Thumbs up.

me: So, what’s the verdict?

JC: Well, the food was good, but given the 90 minute wait, it feels like too much hype for the end result. I’d have to see what it’s like on a weeknight.

(At this point we are again distracted by my date who is staring down at his decimated burger.)

me: Looks like you consummated.

date: I had my way with it, just not in the way I’d hoped.

me: I can’t think of a more fitting way to end this than with a bad allegory between food and sex. Well played, date.

Saint Ann’s Jalapeno Grits Recipe, Just in Time for Thanksgiving Menu Planning

Sarah Reiss — Tue, 16 Nov 2010 16:11:55 +0000

Saint Ann's jalapeno grits.

So many people have asked me about the jalapeno grits I mentioned in yesterday’s First Take Review of the newly opened Saint Ann Restaurant in Uptown that I decided to reach out to them to see if they’d be willing to let us in on their secret. They not only obliged, but sent us the recipe so that creative SideDishers could reproduce this yummy dish at will.

jump for the recipe…

Roasted Jalapeno Grits

Yields 10-12 servings/25 minutes
1 2/3 cups stone ground grits
4 cups and 2 tbsp. chicken stock
2 1/3 cups whole milk
4 tbsp. European unsalted butter
1/2 cup small diced jalapeno (remove seeds)
4 cups jalapeno-jack cheese
2 tbsp. fresh garlic paste
2 roma tomatoes (cut into small dice)
1/2 bundle of cilantro leaves, finely chopped
fresh ground pepper and kosher salt to taste
Mix 4 cups chicken stock and milk and bring to a slow simmer. Add grits and stir with wire whisk occasionally for about 15 minutes until a thick, creamy consistency is achieved. Next, fold in cheese and 2 tbsp. butter, then season with salt and heavy pepper. In a separate pan, saute jalapeno with 2 tbsp butter until fully roasted and partially charred. De-glaze with 2 tbsp chicken stock and add garlic. Saute an additional 1-2 minutes over medium heat. Add the roasted jalapeno and garlic to grits. Taste in order to re-season. Before serving, add fresh cilantro and diced tomato. Enjoy!

-Michael Guerrero

Restaurants & Retailers Pair Up for A Taste of Henderson by Candlelight This Wednesday

Sarah Reiss — Mon, 15 Nov 2010 18:14:48 +0000

Chow down and shop it up on Henderson Ave. this Wednesday night from 6-9 pm when merchants and restaurants will pair up to host the 19th annual Candlelight Walk on Henderson. Stop by any of the participating retailers to enjoy complimentary finger foods and excellent pre-holiday deals.

jump for the pairings…

Be on-hand as:

Jones Walker Home teams up with Café San Miguel
The Gypsy Wagon joins forces with Victor Tango’s
The Wooden House collaborates with Hacienda on Henderson
Another Time & Place dishes out Fireside Pies
Fish City Grill tickles your taste buds at La Mariposa
ART is ART and Vickery Park Tavern find their connection
Again & Again serves nibble from The Porch
Again Design Studio makes a date with Park Restaurant
Sputnik Modern joins forces with Horne & Dekker
as well as pairings from Form & Barcadia; The Pearl Cup & Pearl Cup Cookies; The Shining & Capitol Pub; and We Are 1976 & Sushi Axiom.

In addition, noshers can take advantage of one-night-only special gifts and pricing:
Jones Walker Home — 10%-20% OFF
The Gypsy Wagon — 20% OFF
The Wooden House — Up to 20% OFF
Another Time & Place — 50% OFF
La Mariposa — 10%-30% OFF
ART is ART — 15% OFF + Gift Certificate Drawing
Emeralds to Coconuts — 20%-60% OFF + Elvis In The Building
Again & Again — 25% OFF
Again Design Studio — 25% OFF
Sputnik Modern — 10% OFF
Form –10% OFF
The Pearl Cup — Special Pearl Cup Drink
Muse The Salon — Free Consultations + 20% OFF Products + 30% OFF Gift Certificates
Milton Kent Antiques — Storewide Sale
We Are 1976 — 20% OFF + Japanese Candy/Drink Gift

Culinary treats, drinks, music, good friends, fabulous merchandise, and discounted prices — who could ask for a better Wednesday night.

For more information on the 19th annual Candlelight Walk and Henderson Avenue’s retailers, bars and restaurants, visit the event’s website.