On August 8, Tei-An is throwing a bash to celebrate their 3rd year at One Arts Plaza. According to tradition, that means you must bring a gift made of leather. (Oh boy, this guy will have a field day!)
But seriously, the party will feature food, drinks, and Hunter Sullivan’s three- piece band.
Okay @DSideDish TwEATers, are you lining up for the parade. Tweet details of food and drink, or any other details, to @DSideDish and we will retweet. Have fun.1 Comment »
Here’s what you need to know about Dee Lincoln’s second Tasting Room & Bubble Bar:
Two levels, Cedar Springs, yummy flatbread, pillows that feel like silky lamb’s fur, loads of reflective surfaces, excellent bubble-themed chandeliers, many many Park Cities babes in booty accentuating get-ups, wine dispensaries, valet, outdoor patio.
jump to check out some pics… Continue reading "Dee Lincoln’s Cedar Springs Bubble Bar Preview Party. An Evening in Pictures."2 Comments »
OMG, two of my favorite words in one headline. Free. Margaritas. Expect a tequila-frenzied mosh pit at Margarita Ranch at Mockingbird Station on Thursday from 6 to 7:00PM. The folks from Cointreau and Herradura finish pouring their FREE MARGARITAS, the restaurant will extend its happy hour specials.
Anybody else offering free margaritas in Dallas on Cinco de Mayo?
Update: Sevy’s Grill is offering complimentary Quervo Silver Margaritas or Palomas from 5 – 7 pm!
Chef John Tesar is on fire. The guy has been working non-stop since last winter. First, he kick-started the menu at The Cedars Social, where he still oversees the kitchen. Then he signed a lease on the Dali Wine Bar space and divided it into two restaurants: The Commissary and The Table.
Early returns from The Commissary are blissful. Colleagues have stopped by my cubicle and uttered “OMG” “To Die For” and “How can it be so good and so cheap?” “It blew my hair back!” Saaa-weet! The menu is centered on gourmet burgers and fine wine. It’s a burger joint with a sommelier (Scott Barber). The other portion of the space, The Table is a 12-seat tasting room where Tesar will perform the higher end dishes that brought him to the Big Show. Teasar calls it “deconstructed fine dining.” He is resurrecting canapés!
Anywhoo, last night Tesar threw a private party at The Table. The guest list included Jennifer and David Uygur (Lucia), Chef Bruno Davaillon (Mansion execuchef), Michael Flynn (Mansion sommelier), Tim Byres (Smoke), Teiichi “Teach” Sakurai (Tei-An), and The “Ubiquitous” Brad. Who was that skinny little bitch sitting next to Byres? Our own Sarah Reiss. “The food was incredible,” Reiss said. “Tesar overwhelmed us (in a good way ) with 13 courses; he wanted to try everything out on his friends. I just sat back and listened to all the great industry talk and insider raves.” The 13-course, seafood-centric marathon, that was anticipated to last 150 minutes, lasted over 4 hours. Reiss gives the best dish award to the faux cuttle fish pasta with Iberico pork and lemon fondue.
Reiss said the talk at the table revolved around the current dining culture in Dallas and how chefs are trying new things on the menu (pig’s ear and tripe), and the fact that restaurateurs are more willing to take chances. “This generation is going to forever define the dining in this city,” said Tesar.
Wonderfully pompous or prophetic? Or both? The Commissary opens for lunch today. Go. Eat. Report.
Around here, we love us a little Cinco de Mayo. The mariachis, the tequilla, the queso—it’s enough to make a grown woman forget that the holiday has actual historical underpinnings. So, let’s pause for a brief history lesson.
The Battle of Cinco de Mayo is actually your typical David & Goliath story: diminutive Mexican army slays formidable French one in the Battle of Puebla—1862-style. Sure the Mexican government owed Napoleon some money, but why not settle it like gentlemen and charge some interest? No need to kick in the door and try to take over the joint.
Now, if we know anything about Napoleon, it’s that he was a small man who liked big conquests (underendowed men buying big cars isn’t called a Napoleon Complex for nothing). Napoleon had his general on the ground try to set up a puppet government (which makes it sound almost jolly, no?). Needless to say, the Mexicans didn’t really cotton to the idea. What started on the coast traveled inland to the hillside fort at Puebla. Flash forward to bayonettes, itchy hairshirts, and a poorly planned attack, started too late in the day (who, except Clint Eastwood, starts a battle at high noon?), and hindered by afternoon rains and slippery hillsides. The plucky Mexican’s held their ground; the French retreated.
Caveat: I’m sure I’ve mangled some part of my history on this, and I’ve certainly insulted both nationalities by some unintended slight, but you get the point. So, now that you’re clued in on what you’re drinking to next week, let’s look at the bars that are ready to help you do exactly that. jump for the Cinco de Mayo specials… Continue reading "Have a Cinco de Mayo Even the French Would Consider Tipping Their Hats To"
The local chef groupies’ tongues are wagging so vigorously today that we can feel the breeze up here on the 21st floor. I, like they, attended the industry preview of The Commissary last night. Facebook and blogger reviews are already slathering on praise. Imagine what they’ll say when it actually opens.
jump for our thoughts and more pictures… Continue reading "John Tesar’s The Commissary Hosts Industry Preview"
Last night’s dine around dinner and wine tasting took place on the grounds of Perini Ranch. Chefs and wineries cooked and poured for over three hours. I was a bad reporter. I didn’t take notes or shoot many pictures because I wanted to just experience the evening. However, I ended up with a few videos and pictures that paint a picture of some of my fondest memories. (Earlier reports here and here.)
I was most impressed by chef Marco J. Martinez of Matt’s Rancho Martinez. Marco is the youngest son of the late, great Matt Martinez, Jr. Marco created a “Southern plus prairie plus Texan” dish which consisted of a thick waffle covered with smoked rabbit and jalapeno cole slaw. I’d give second place to Chef Tim Byres of Smoke. He served melt-in-your-mouth ribs with a sassy chimichurri sauce and blue cheese spiked grits. As always, Jacques Pepin floated around the crowd chatting and sampling the food by Texas chefs. He is perhaps the kindest man in the business.
Go below for video and pictures. And make plans to attend next year (April 20-22). It’s an intimate event and the proceeds go to supporting graduate fellowships to students studying vititculture and/or enology at Texas Tech.
On with the show. Watch Jacques Pepin drink red wine. Katherine Clapner spin sugar. Greg Bruni make my favorite new wine!2 Comments »
Starting April 18, Mignon will celebrate its 10 year anniversary of bringing Franco-American deliciousness to Dallas by hosting 10 days of appreciation. For 10 days, Mignon will serve ten different specialties for only $10. From April 18 through April 27 guests can enjoy a tasty treat every day—including selections such as steak tartar, a half bottle of wine, oyster benedict during the weekend brunch, and dessert for two—each for only $10 (see below).
On the final Thursday (April 28) Mignon will throw a free customer appreciation party filled with French touches and specialty dishes prepared by Chef James Sleeth.
So, let’s recap:
Ten Days for Ten Dollars Countdown – Select items $10
Mignon’s Ten Year Appreciation Party – Free
If it were me, I’d call for a reservation now.