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Articles about Procrastination is part of the creative process

Guess the Name of This Dallas Restaurant

We had so much fun the first time we played this game. Let’s play it again. Can you guess the name of this restaurant?

posted by Nancy Nichols | May 18th, 2012 3:25pm | filed under Best Gay Hangout Restaurant Evah!, Cheap trick for comments, Contests, Cult Cuisine, How About This Weather?, How to Open a Restaurant 101, I Went to College for This?, I'm about to get fired, Making Up Is Hard To Do, Merguez Sausage Hunt, My Happy Pills Are Working, Nutjobs, Overprivileged chimps, Peripatetic chefs, Procrastination is part of the creative process, Restaurant News, SideDish Bump!, game, hold on to your effin hat, questionable judgment | 20 Comments »

Open Letter to Mark Cuban: Shark Tank for Dallas Restaurateurs? I’d Watch it!

Bring it! Let's get this city turned around! (image swiped from ABC)

Dear Mark,

I am addicted to Shark Tank. And because I am too lazy to jump through the hoops to get on the show and present my idea, I’m using the power of my pudgy fingers to reach you. Let’s pick and roll:

I walk on the set of Shark Tank. “Daymond John, you are so out,” I say. “Barbara, if I wanted to sell my cellulite-reducing sous-vide hot dog you’d be my best friend, but I’m keeping it to myself. You’re out.”

I watch the other sharks glance around, really scared at this point, and go for the kill. “Kevin, don’t even open that ugly mouth. You’re out. Robert, you can buy me dinner after the show but, for now, you are dead to me.”

Cameras swing: Close-up of Cuban. Music swells.

Mark. We live in the same city. We love the same teams. More importantly, we eat in the same restaurants. Last night, our city’s finest chef, Bruno Davaillon of the Rosewood Mansion on Turtle Creek, lost Best Chef in the Southwest at the James Beard Awards in New York City to a young chef in Austin who appeared on Top Chef. It has been 18 years since a Dallas chef won this title. We need a local version of Shark Tank geared towards Dallas restaurateurs. That way, you and I can work together to tighten up our game and turn it around. We have the talent, we need the exposure. And that exposure shouldn’t have to come from the Food Network or Bravo.

I propose we put together a panel of experts and ask  restaurateurs to pitch their ideas BEFORE they decide to sink their life savings into an upscale seafood and sushi restaurant in a bad location. Let’s kick the steak house wannabes to Fort Worth. Mark, I’m asking you to invest whatever it takes to help us bring the talent of the Dallas restaurant community to the international scene. In exchange, I offer you fifty percent of my idea. Oh, and you can keep the Mavs.

Looking forward to hearing from you,

Nancy

P.S. If this helps illustrate my talent: I promoted women’s basketball in Dallas before the Mavericks were a thought in your brain. Just ask Nancy Lieberman.

posted by Nancy Nichols | May 8th, 2012 10:14am | filed under Bring it!, Celebrity Chefs, GO MAVS!, Go Rangers!, Good Deeds, Hippie revolutions, How to Open a Restaurant 101, I'm about to get fired, Making Up Is Hard To Do, My Happy Pills Are Working, Not-so-skinny bitches, Nutjobs, Procrastination is part of the creative process, Rants, Shamless self promotion, Somebody Help, That is Just Wrong, restaurant business news, youthful spontaneous restaurants | 12 Comments »

Restaurants For Sale in Dallas

Exceptional Waterfront Bar and Restaurant in Collin County. $925,000. “This strong and stable bar restaurant is in an excellent destination area.”

Beautiful, Spectacular, Eye-catching Steakhouse in North Dallas. $225,000. “There are just not words to put the image of all this place has to offer.”

Traditional Tex-Mex Food Restaurant in North Dallas. $189,000. “Established in 2009.”

Hamburgers, Shakes, Salads. Dallas $95,000 Established 9 1/2 years. Owner pays himself $1,000/week, plus employee salaries of $6,500/ month. (click through business for sale tab)

French, Established 20 yrs, Cook will stay. Upscale area of Dallas. $149,000. “Seats 80 inside and 20 outside patio. Known for its consistent and quality food, it is one of the highest rated restaurants in its neighborhood.”

Elaborate and successful throwback nightclub/dinner club/jazz club. No price listed. “Awesome location.”

posted by Nancy Nichols | May 3rd, 2012 12:27pm | filed under Procrastination is part of the creative process, Restaurants for sale or rent |

Friday Fun: Cell Phone Camera Food Porn Video

George just sent me this video. It’s hysterical.

posted by Nancy Nichols | March 30th, 2012 11:31am | filed under Bring it!, Delusional behavior, Food Porn, Food is art. Art is Food., Hot Links!, I Went to College for This?, Nutjobs, Procrastination is part of the creative process | 1 Comment »

Book Your Valentine’s Day Dinner In Dallas

Good luck to you, dear sir or madam, if you haven’t already made your Valentine’s Day reservation. Life might really suck tomorrow. Luckily, I’ve updated this fabulous list of 65+ restaurants for procrastinators like yourself who are the future leaders of tomorrow. Check out this complete listing with phone numbers, addresses, and menus all included.

Click here for the list that will save your relationship.

posted by Carol Shih | February 13th, 2012 11:38am | filed under Hot Links!, Procrastination is part of the creative process, Valentines Day, dessert | 2 Comments »

Book Your Valentine’s Day Dinner In Dallas

More V Day menus for your viewing pleasure.

Jump here for the full listing.

(more…)

posted by Carol Shih | February 7th, 2012 10:11am | filed under Procrastination is part of the creative process, Valentines Day, menus | 14 Comments »

Bits and Bites: Restaurant News

I was away from my computer most of the day yesterday and when I finally got around to reading the food news, I realized I missed some significant action. Here, in no certain order, are a few things  I failed to report.

Teresa “Gubbshoe” Gubbins and Mike “Whole In One” Hiller tied in a race to be the first to report the closing of Horne & Dekker. Gubbshoe coaxed a quote from owner Flynn Dekker. However, Hiller has some bitchin’ discounts on laundry detergent you can download from escapehatchdallas.com.

Leslie “LaLa” Brenner ran the inside track and clearly beat the field on this announcement: Michael Sindoni, formerly of AGAINN restaurant in Washington DC, has taken the reigns as The Joule hotel’s Executive Chef and will be responsible for overseeing all food & beverage for the hotel including private banquets, room service, and the new Charlie Palmer food hall which is part of the hotel’s 2012 expansion. The restaurant will close for a short while and emerge as Charlie Palmer Steak which will be overseen by executive sous chef Joel Harrington. “LaLa” also admits she has a mild eating disorder when it comes to bread crumbs: “I am a sucker for bread crumbs,” she writes. “And they seem to be very much in the air these days. Or in the kitchen, anyway.”  And I thought it was ragweed! (SideThought: Who thought the name AGAINN was a good idea?) Moving on.

EaterDallas needs a boost to their self esteem. This morning they use today’s warm weather forecast as a clever lead into the riveting announcement of Eater Hottest Chef Competition. Then they bash themselves over the head for doing so: “…while we’ve never been great at weather metaphors we are about to get real good at giving you some eye candy. Who is the hottest?” I think the metaphor worked beautifully. After all, it is as hot as Dean Fearing outside at this very moment and the forecast says late afternoon temperatures will be as cool as Matt McCallister. Good work, Merritt!

The 8th Annual Savor Dallas is almost here! March 30-31 to be exact. Cue the press release quote from Jim “Red” White:  “We are excited to see Savor Dallas grow from its downtown Dallas base to include new events in Bishop Arts and Las Colinas.” says Jim White, Savor Dallas co-founder along with his wife Vicki Briley-White. “We’ve added a cool concert at the Kessler Theater, and created some great cooking and tasting opportunities that will benefit local food and wine groups like Les Dames d’Escoffier.” The White’s and company have lined up some big names in the business and have 400 premium wines to pour. It’s all here. Or call 888-728-6747.

posted by Nancy Nichols | February 1st, 2012 12:17pm | filed under Closings, How About This Weather?, I Went to College for This?, Making Up Is Hard To Do, Pre World Series Depression, Procrastination is part of the creative process, Restaurant News, Rewritten Press Releases, Savor Dallas 2012, Slow News Day, questionable judgment | 4 Comments »

What is Your Favorite Song About Food?

I have two songs permanently embedded in my head. They’ve been there for years (centuries?). They have a life of their own and flow from the deep recesses of my right cerebrum and out of my mouth without a prompt. One is “I Want to Marry a Lighthouse Keeper.”  The other is “Java Jive” as performed by Manhattan Transfer. We all know “Brown Sugar” has nothing to do with food, but, WITHOUT GOOGLE, what songs about food do you sing? Waiter, waiter, percolator…

posted by Nancy Nichols | January 10th, 2012 10:04am | filed under Coffee, Drinking, How About This Weather?, I Went to College for This?, Nostalgia, Nutjobs, Procrastination is part of the creative process, Slow News Day, questionable behavior | 19 Comments »

Free Coffee at all RaceTrac Gas Stations in DFW

All RaceTrac locations in the DFW area are offering FREE COFFEE of any size with any purchase. You can find one close to You can find locations here. Offer good through Saturday.

posted by Nancy Nichols | January 9th, 2012 1:45pm | filed under Free Stuff!, I Went to College for This?, Procrastination is part of the creative process |

Let’s Talk Boxing Day in Dallas!

Hey, hosers! How’s it going, eh? What are your plans for Boxing Day? Betcha Yanks a toonie you didn’t know SideDish is freakin’ huge in Canada! Yep, it’s true, eh? Last time I was in Toronto (Toronnah) I spied some Canadian idiot sporting a toque (two-k) with a big red D on it! My brother-in-law went all Don Cherry on me and said the D stood for Detroit (dee-troi-e-ot). What else would you expect from a pansy Red Wings fan? (Q: What do you call 5 Detroit Red Wings players standing ear to ear? A: A wind tunnel!)

I love Boxing Day, the first business day after Christmas. All of Ontario closes and we sit on the chesterfield and chow down on donuts, beer, macaroni and cheese, and watch hockey. The NHL pretty much owns Canada on Boxing Day now. They have TEN GAMES scheduled. My friend’s mum puts out (uhoot) a hellofa buffet (boo-fay). And k.d. lang always sends me a fruit cake. Go Leafs! (Q: Why don’t the Leafs drink tea? A: Because the Canadiens have all the cups.) And hello Peterborough!

posted by Nancy Nichols | December 21st, 2011 10:56am | filed under Bacon, Boxing Day, Dog Friendly, Holidays, How About This Weather?, I Went to College for This?, I'm a sucker for a man in flannel, I'm about to get fired, Ice Etiquette, Procrastination is part of the creative process, Really stupid joke, Silly Reasons to Celebrate, Slow News Day, beer, frozen treats, questionable judgment | 9 Comments »

My Go-To Holiday Pot-Luck Party Recipe: The Astro-Weenie Christmas Tree

My Astro-Weenie Christmas Tree contribution to D Magazine's holiday party.Circa 2008.

Three years ago, I introduced you to Charles Phoenix, the “Ambassador of Americana.” More importantly, I introduced you to his “recipe” for the Astro-Weenie Christmas Tree. (I made several for the D Magazine holiday party in 2008.  Co-workers still stalk me for my secret herbal ingredient.)

Well, thanks to SideDish, Phoenix’s  career and has catapulted over hosting grade school field trips and roller skating parties to doing national TV spots with Martha Stewart and commenting on NPR. (Rawlins in drag?) I think it’s time to bring back the Astro-Weenie recipe. Remember, as they say in England, you can always make one suitable for vegetarians. Mind your head.

posted by Nancy Nichols | December 12th, 2011 11:00am | filed under Boxing Day, Bring it!, Christmas, Cooking, Cult Cuisine, Dog Friendly, Hanukkah, Holidays, I'm about to get fired, Merguez Sausage Hunt, Nutjobs, Procrastination is part of the creative process, SideDish Bump!, Special Report, catering, hostess gifts, party, questionable judgment, sassy pants |

This Little Piggy Went Downtown

Oh yeah, it's for real.

We’re suckers for any press release that contains the following sentences:

  • Yes, this is really real.
  • Don’t you judge us; we all knew it would end up here someday.
  • And yeah, your right we probably did go too far this time.
  • Sorry, Mom.

It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.

Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.

If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.

you know you want more. jump for it… (more…)

posted by Sarah Reiss | November 15th, 2011 12:34pm | filed under BBQ, Bacon, Bring it!, Cheap trick for comments, Chef's tasting, Cult Cuisine, Daniel Walker, Diets are stupid, Eat This Now!, Food Porn, Good Morning, Good Service, I Hate it When That Happens, I Went to College for This?, I'm a sucker for a man in flannel, I'm about to get fired, It's just lunch, Keep Dallas Douchey!, Meat, Merguez Sausage Hunt, Musical Press Releases, Newfangled condiments, Nostalgia, Procrastination is part of the creative process, Really stupid joke, Really?, Rewritten Press Releases, Scoops, Second coming, Sexy food, Sing Along Press Releases, Slow News Day, Snacks, Things To Do, cheap eats, classes, hold on to your effin hat, make mine a double, party, pop-up restaurant, questionable behavior, questionable judgment, sassy pants, somebody help this poor girl out, who'd a thought? | 13 Comments »

Let’s Play: Three Degrees of Dean Fearing

Last night, Amy Severson couldn’t sleep. She turned on the light, grabbed a pen and paper, and started doodling.

First, a few things to disclose. I talked to Dean Fearing’s about this endeavor because my memory isn’t what it used to be. Second, when you see “Sfuzzi,” it refers to the original, not the current (for the youngsters in the audience). Third, I know there are bound to be errors, too bad. This was the best I could do at 3:30 in the morning. Fourth, I have tried to update locations, but some are questionable, thus the “?”

Remember this chart is the first draft of a larger project. Looking forward to adding more names and connections.

posted by Nancy Nichols | November 3rd, 2011 10:06am | filed under Amy Severson, Celebrity Chefs, Chefs, Hippie revolutions, History of Dallas Food, Overprivileged chimps, Peripatetic chefs, Procrastination is part of the creative process, food art | 25 Comments »

Get Ready for New Groovy Swag at the State Fair of Texas

Get it? Corn dog. Hah!

Here is a preview of some of the hip new t-shirts carnival workers will be wearing when the Texas State Fair opens on Friday. They were designed by the Belmont Icehouse in Deep Ellum. They will be available for purchase.

(more…)

posted by Nancy Nichols | September 27th, 2011 1:02pm | filed under AgriBusiness, Cult Cuisine, Food is art. Art is Food., I Went to College for This?, I'm about to get fired, Pre World Series Depression, Procrastination is part of the creative process, Slow News Day, State Fair of Texas, food art, pop-up restaurant | 4 Comments »

Chew on This: Seating, or Not Seating, Incomplete Parties

I understand why some restaurants are reluctant to seat incomplete parties. Sometimes the rest of the party doesn’t show up and the restaurant is left with a deuce at a four-top during the dinner rush. Lost revenue on valuable real estate. Allowing two people to sit while they wait for another couple can also throw the pace of service off: two separate drink orders and/or two different water pours. If a restaurant is busy, they have to remain firm on this policy. I get it.

However, a few weeks ago my mother and I showed up at a small restaurant for a 5:30PM reservation. We were on time, but our other two friends had called to say they would be 15 minutes late. I told the hostess our situation. She told us she would seat us when our party was complete. The restaurant was empty. Oh, sorry, there was one two-top in the back. The hostess handed us menus and walked away. A few minutes later, I broke up a conversation between said hostess and a server and asked if we could order a glass of wine. She brought us the wine. We stood for 18 minutes with a menu in one hand and a glass of wine in the other. No other diners entered the restaurant. When our tardy party arrived, we were escorted four steps to our table.

Restaurateurs, tell us why this is right or wrong.

Dishers, tell me some  similar stories.

posted by Nancy Nichols | September 22nd, 2011 12:13pm | filed under Bring it!, Celebrity Chefs, Cult Cuisine, How to Open a Restaurant 101, Procrastination is part of the creative process, Restaurant News, Slow News Day | 21 Comments »

Studs Terkel Was My Homeboy—Or What’s On the Menu For Your Labor Day Cookout?

After staring into my fridge for the umpteenth time this week and exclaiming out loud to anyone within earshot, “Who lives here, and why don’t they buy any food??” I’ve realized that it’s time to actually go to the grocery store. And with the long Labor Day weekend ahead of us (I vaguely remember offering to host a cookout at the family compound), I’d better get on the menu-planning ball sooner than later.

Also, apropos the holiday, back in the early 1990s I went to hear Studs Terkel speak on the topic of labor and will never forget what an eye-opener it was to finally understand what the holiday was all about. It’s a fine thing to have gotten dressed-down by the cigar-smoking big pappa of the working class. I have to admit, I was a little bit in love with him after that. So every year I offer a toast Studs (and promise to name a child or dog after him someday). Often there’s a signature drink involved. One year we created a drink called “The Working Poor,” but that bummed everybody out. Another year it was a gin concoction called “Not In My Bathtub,” but the gin made everybody mean. So a new drink is in order.

Problem is, I’m flat out of ideas. So, I’m going to steal some from you. What dishes are you making for your Labor Day gathering? And while you’re at it, any suggestions for a Labor Day-themed drink are welcome. Hell, if I get enough good ones I might even mix up a few and let the guests decide.

posted by Sarah Reiss | September 1st, 2011 11:10am | filed under Delis, I'm a sucker for a man in flannel, Labor Day, Nostalgia, Not-so-skinny bitches, Procrastination is part of the creative process, R.I.P., Recipes, Second coming, Somebody Help, cocktails, cookoff, cookouts, make mine a double, menus, party, sassy pants, somebody help this poor girl out | 2 Comments »

The Cedars Social Hosts Battle of French 75

WTF is a Battle of French 75 you ask? Good question. Hark, here’s a press release to answer the burning question.

The Cedars Social is competing in a hand selected state-wide cocktail competition to see which cocktail bar can sell the most French 75’s, using either Citadelle Gin or Pierre Ferrand Cognac.  Created in 1915 at the Paris landmark, Harry’s New York Bar by barman Harry MacElhone, the classic cocktail of champagne, lemon juice, and gin (or cognac) was said to have such a kick that it felt like being shelled with the powerful French 75mm howitzer artillery.  The Lone Star State’s four largest cities are being represented by a cocktail bar:  Anvil Bar & Refuge in Houston, Esquire Tavern in San Antonio, Second Bar + Kitchen in Austin and our very own Cedars Social in Dallas.

Really? People pay to feel like they’ve been shelled with powerful French 75mm howitzer artillery? That’s awesome cuz right about now, I would pay to shoot  a French 75mm howitzer at a few things. (I said things.) If you want to watch, the contest is tonight at The Cedars Social from 3PM to 2AM. $5 for French 75 cocktails. I call that a bargain. 214 928.7700.

posted by Nancy Nichols | September 1st, 2011 10:42am | filed under Contests, Procrastination is part of the creative process, Slow News Day, cocktails | 4 Comments »

Former Dallas Observer Dining Critic Hanna Raskin is Off Her Rocker

Earlier this morning, I received a link to a Seattle Weekly blog post written by former Dallas Observer “critic” Hanna “Sudafed” Raskin  and planned to write a rebuttal. Eater “Up at Dawn” Dallas beat me to the punch. However, I would like to throw a few more. Her post– “Professional Food Critics Not Needed in Portland”– is embarrassingly amateur. Read it, I’ll wait.

This quick assessment from a professional food critic who reviewed Dallas restaurants while taking copious amounts of sinus medication? After my ENT doctor read about Raskin’s sinus problems,  he called me and said: “She had no business reviewing restaurants. Her palate was dead.” If I were a restaurateur who was reviewed during her reign, I’d be demanding a redo. No wonder she called Dallas a “dining nowhereville.” She wasn’t able to taste anything. She blathers on:

I shouldn’t be surprised that the imagined relationship between rigorous professional criticism and good food doesn’t hold up. I moved here from Dallas, a city that’s covered ruthlessly by established food critics, including the Dallas Morning News‘ Leslie Brenner, D Magazine’s Nancy Nichols, and Texas Monthly’s Pat Sharpe. The food there isn’t any better for it.

Hanna, you take one trip to Portland and declare “Portland appears to have entered the post-professional critic era, and the food scene hasn’t suffered.” Oh my. I need a Xanax. Writers in Portland were sadly laid off by print publications. Raskin should be next.

posted by Nancy Nichols | August 25th, 2011 12:30pm | filed under Bring it!, Food Writing, I Hate it When That Happens, I'm about to get fired, Nutjobs, Politics of Food, Procrastination is part of the creative process, Rants, Really?, Skinny bitches, hold on to your effin hat, questionable judgment, sassy pants | 21 Comments »

What Would Happen if Women Opened Restaurants With Male Body Parts as Themes

‘Scuse me while I saddle up my high horse. Am I the only woman who is concerned about the sudden surge in Breastaurants. I mean really 35 additional Twin Peaks? A bar opening in downtown called The Spread Eagle? Seriously boys? How would you like to take your daughter into one of the restaurant’s the gals in our office just conceptualized. We call them Peteries.

Hunky Town, Twin Pricks, Tooter’s, Pecker’s Hot Italian Sausage, Tube Steak Junction, Cake Balls to the Walls, Nuts and Butts, Quickies, Long Dong Silver, Tally Whacker’s, Love Mussels, Wee Willie’s, Twig and Berries.

Ladies, the floor is open.

posted by Nancy Nichols | August 23rd, 2011 2:12pm | filed under Bad Names For Restaurants List, Best Gay Hangout Restaurant Evah!, Bring it!, Cheap trick for comments, ChirpyChirpy, Dog Friendly, Drinking, Goats!, Hole in the wall, I Went to College for This?, I'm about to get fired, Keep Dallas Douchey!, Merguez Sausage Hunt, Murmur, Newfangled condiments, Not-so-skinny bitches, Nutjobs, Overprivileged chimps, Procrastination is part of the creative process, Rants, RudeDudes, Silly Reasons to Celebrate, Slow News Day, Spicy foods, Yum is Dumb, breastaurants, cupcakes, hostess gifts, questionable judgment, restaurant business news, youthful spontaneous restaurants | 53 Comments »

You Can’t Hide From SceneTap App

Just when I think I’m pretty hip to high tech I get a press release that blows my mind.

Here is a sample from one:

When tourists and travellers arrive in a new city, one of the first things they often look for is a place to grab a bite or get a good drink. Now, if they want to know where to find their favorite bar scene before they head out, they can turn to SceneTap, which shows the following in real time:

·         Number of people in the bar

·         Male-to-female ratio

·         Average age of patrons in the bar

·         Food and drink specials

SceneTap is a free app for iPhone, Android and the Web, and it gathers this information anonymously using facial detection cameras and “people-counting” technologies in participating bars.The app launched in Chicago in July and is expanding its network to a number of other major cities soon. More than 250 bars around the U.S. have signed up so far.

Here’s a stupid question. Is this a good thing or a bad thing?

posted by Nancy Nichols | August 23rd, 2011 9:30am | filed under Copy/Paste Press Release, Drinking, Keep Dallas Douchey!, Merguez Sausage Hunt, Murmur, Procrastination is part of the creative process, Really?, Travel, flying solo, questionable judgment | 2 Comments »

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