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Articles about pork

Stag’s Leap Wine Cellars Tasting at Pappas Bros. Steakhouse in Dallas

Last week Nicki Pruss of Stag’s Leap Wine Cellars was in Dallas. She presented a powerful, but eclectic assortment, of her wines at the restaurant with the best wine list in Dallas, Pappas Bros Steakhouse. Luckily, I was an invited guest at the dinner which showcased her wines.

Pruss has a big responsibility. As winemaker at Stag’s Leap Wine Cellars, she has the weight of a massive reputation on her shoulders. Stag’s Leap Wine Cellars was one of the California wines included in the 1976 Judgment of Paris: the first time the major grape categories of France and California wines competed against each other in a blind tasting by French experts. The shocking ending: California won! The event was so significant Hollywood produced a movie, Bottle Shock,  that contained more drama than facts of the actual event.

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posted by Andrew Chalk | March 30th, 2012 9:34am | filed under Andrew Chalk, Steakhouses, Wine & Spirits, Wine Pairing, pork |

Eat This Now: Pork Guisado from La Nueva Fresh and Hot in Dallas

I’ve done a decent amount of travel around Dallas as part of my own personal taco crusade.  But unfortunately, my taco radar is pretty much dark across the taco dense region just east of Harry Hines and north of Northwest Highway.  A few establishments have crossed my path in this area, but one experience in particular which involved a tiny, no-name roadside taqueria, lack of electricity and refrigeration and a putrid, spoiled pork barbacoa taco, has left such a sour taste in my mouth that I rarely adventure there these days.

Luckily, I was redirected back to the area by the highly respected taco tycoon, Jose Ralat-Maldonado of Taco Trail fame.  When this dude tells you to make a trip somewhere, it’s best not to question his authority.  This particular outing brought me to a previously unheard of joint called La Nueva Fresh and Hot.  I am a sucker for fresh, I’m a sucker for hot, I’m even a sucker for neuva.  How could I go wrong? I couldn’t.

Read on amigos…

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posted by Daniel Walker | March 20th, 2012 2:36pm | filed under Blogroll, Eat This Now!, Hole in the wall, Tacos, cheap eats, pork | 1 Comment »

The Most Underrated Restaurant in Dallas: Canary By Gorji

Sweet Face: Chef Mansour Gorji.

I’ll be quick and to the point: Canary By Gorji is the most underrated restaurant in Dallas. Every time I eat there I am seduced by the creative cooking and I fall in love with Chef Mansour Gorji.

I took my family to Canary By Gorji  for dinner last night and we had a comfortable, laid-back dining experience. (I don’t have pictures because I didn’t use my cell phone.) The music, service, food, and atmosphere all work together to produce a calm atmosphere. We left happy and I didn’t feel like I’d just worked a review.

If you’ve eaten at this small, mostly Mediterranean-inspired restaurant, you have met Gorji. When he isn’t at a market buying fresh ingredients, he is in his kitchen creating unique dishes or visiting with customers. He was the first chef to champion the pomegranate, which he still uses as a garnish on steaks and in sauces. Last night, I devoured a celery root (trending!) and carrot salad that was so fresh it tasted like it was just plucked from the garden. The filleted trout served with a just a touch of white wine and lemon sauce is topped with tart barberries and capers. His food is so clean; so delicious. My mother claimed the pork chop as “the best she’s ever eaten.”

Gorji is a hard working chef. Not only does he cook every night, he supports local charities and produces a line of products which are sold online and in local stores. I’ve never seen him without a smile and a good-natured laugh. Go visit him. He will dazzle your taste buds and your heart.

posted by Nancy Nichols | March 14th, 2012 10:57am | filed under Celebrity Chefs, Food is art. Art is Food., GO TEXAN, My Happy Pills Are Working, Ouiet Restaurants, Reviews, fish, pork | 19 Comments »

Social 121 in Plano Revisited

Seared Scallops at Social 121

Some months ago I took a look at Social 121 shortly after its opening. I recently returned for a media event to see how the place is progressing. The Social 121 concept was always bold: create a restaurant and nightclub as hip as any in town out in the exurbs at the border of Plano and Frisco. But would it be able to sustain enough business?  Is the hippest demographic well-represented way up north, or are the cool kids of Dallas willing to travel that far? Almost one year after its opening, I can report: it’s solid, man.

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posted by Andrew Chalk | February 22nd, 2012 9:00am | filed under Andrew Chalk, Restaurant News, Wine Pairing, pork | 1 Comment »

Happy Valentine’s Day: Off-Site Kitchen in Dallas is Open for Business

Slow-cooked pork covered with caramelized onions and peppers.

Nick Badovinus and chef Dan Riley have been hunkered down for over a year developing the menu and creating all kinds of delicious roasted meats for Off-Site Kitchen. Today he is finally opening the doors!

Now, hold your horses. The dining room is tiny. Off-Site Kitchen is basically a take-out restaurant with a few stools inside and some picnic tables outside. Here are some pictures of what you can expect. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. Roll the Badovinus quote of the year:

“It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”

Off-Site Kitchen will be open for lunch only from 10:30AM until 3PM for the next two weeks. Then the breakfast menu will kick in and they will begin serving at 7AM and will remain open until 7PM. “After we hit our stride, we’ll start rolling out the meat-by-the-pound program,” Badovinus said. “I’m so excited. This place is a real man cave.”

The original date for OSK’s opening was February 14, 2011. After Badovinus missed his mark, he decided to workshop the place and open on Valentine’s Day this year. “You see how many financial sacrifices I made to pay for my original vision,” Badovinus said. “I mean I’ve got a wheelbarrow of pork rinds down here. Who doesn’t love that?”

Badovinus was only half-joking about the Valentine’s Day opening. He and chef Dan Riley have used the Off-Site Kitchen space to tweak the menus of Badovinus’ other restaurants (Neighborhood Services, Neighborhood Services Tavern, and Neighborhood Services Bar & Grill). They also use the huge kitchen as a commissary for the other restaurants. The receive, portion, and distribute all of the meat and seafood at Off-Site Kitchen.

SOLDER, EAT, REPORT. No call-in orders. Plan to show up and wait.

[Also, Neighborhood Services Bar & Grill in Preston Royal will open for lunch in two weeks.]

The menu and photos are below.

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posted by Nancy Nichols | February 14th, 2012 11:28am | filed under Bring it!, Burgers, Celebrity Diners, Cult Cuisine, Hole in the wall, Meat, Merguez Sausage Hunt, Openings, Restaurant News, Sandwiches, Scoops, Second coming, Silly Reasons to Celebrate, Take-out, Valentines Day, chickens, lunch, mob scenes, pork, youthful spontaneous restaurants | 1 Comment »

Signage Ho! at Tim Love’s Woodshed Smokehouse

Tim Love's new Woodshed.

I swiped this photo off chef Tim Love’s own Twitter feed; I doubt he’ll mind. He’s laid back like that.

Word on the street is that, in his new Woodshed smokehouse on Riverfront Drive in Fort Worth, he’ll be serving six to eight meats per day and have more than 30 beers on tap. We hear that wild boar and banh mi will feature prominently on the menu.

Back in August, June Naylor over at dfw.com talked about it here. At the risk of beating Tim’s horse to death (note: we can guarantee that horse, dead or otherwise, will NOT be on the menu), let us just say that we are excited to see how it all smokes out.

posted by Sarah Reiss | November 11th, 2011 2:01pm | filed under Openings, Restaurant 101, Restaurant News, pork | 2 Comments »

Hey Dallas, What Would You Ask Anthony Bourdain?

My question: What is behind that bone? (Photo by Melanie Dunea from the book, My Last Supper)

Anthony Bourdain will be at The Majestic tonight. Tickets are still available. I understand there will be a Q&A segment in the show. Can’t go? Send me your questions. I’ll try to get them answered.

Oh, and Tony. Tonight is the sixth game of the World Series. Our Texas Rangers could be champions before your show is over. You’ve will have hard core Rangers fans in the audience with DVRs recording the game. Please do not give game updates. That goes for you fans in the audience. If I see one of you on your cell phone getting game results, I WILL CUT YOU.

posted by Nancy Nichols | October 27th, 2011 10:42am | filed under Bad critters, Bring it!, C.J. Wilson is on notice, Celebrity Chefs, Cult Cuisine, Food On TV, Food Porn, Go Rangers!, Hippie revolutions, I Went to College for This?, I'm about to get fired, Keep Dallas Douchey!, Overprivileged chimps, make mine a double, pork, questionable judgment, sexy things to do with your feet | 8 Comments »

Lucia Welcomes Chefs for a “Plate”d Lunch

Lucia's Porchetta

Monday afternoon Plate Magazine, a chef and restaurant publication out of Chicago, brought a group of local chefs, and a few writers, together for a lunch at Lucia in Oak Cliff honoring the beloved pig and featuring products from Italy, including Speck ham, Asiago cheese and wine from Alto Aldige.   (more…)

posted by Hayley Hamilton | October 11th, 2011 11:33am | filed under Cheese, Chef's tasting, Chefs, Wine & Spirits, pork | 9 Comments »