Rick Orr, co-founder and EVP of Tabbedout, is a smart guy, but it’s not something he shoves in your face when you meet him. At least, that’s not what happened when I first encountered him and his then-fiancée at a little bistro in Austin last summer.
When Orr explained the concept of Tabbedout during our interview, I thought, “How neat,” and pushed it right out of my head. I was there to write about their nuptials, so wedding colors and flower arrangements seemed more important at the time. Since then, that conversation about his company has followed me to Dallas, where it’s hard not to notice people like Scott Reitz singing the praises of this iPhone and Android app.
This is how it works on smart phones: You download the sucker for free, enroll your basic billing info, and then you can open, view, and pay your tab at participating restaurants from the convenience of your phone.14 Comments »
Steven “Dallas Dude” Doyle stunned the foodie world today by posting this shocking news on his FB page:
I resigned from The Dallas Observer and now full time at the Critic’s Guide that will premiere Monday morning.
The Critic’s Guide is the brainchild of Dave Faries, another dude who quit the Observer. Faries and Doyle will be joined by Mark Stuertz, yet another dude who quit the Observer. Why didn’t Dave just call it Food By Dudes? Critic’s Guide debuts on Monday. I FREAKIN’ CAN’T WAIT.8 Comments »
Not everyone has a job that allows one — nay, pays one — to go have a beer at 4:30 on a Tuesday afternoon. I sometimes forget this, and when I pushed through the door at the new Molly Maguire’s (5815 Live Oak St., 469-248-3080), I was taken aback at first by the lack of bar hubbub. It was quiet — almost too quiet. The Celtic music played low. I was outnumbered by the staff 5-to-1. As I say, though, it was early. Inside an hour, the place accommodated a dozen or so thirsty souls, and the buzz was welcome.
Here’s the thing about Molly Maguire’s: it’s in the old Tipperary space. The Tipperary was the most beautiful pub in Dallas. When Molly Maguire’s moved in, they didn’t change much. So it’s still the most beautiful pub in Dallas. The wooden snugs (the semi-private booths imported from Ireland) are still there. All the dark wood and stained glass are still there.
A few things have changed, though, and for the better. The Tipp had a reputation for getting a bit stuffy in the summer. Co-owner Hallie Clayton read a bunch of online reviews of the old place and took measures to correct problems that several people mentioned. He and his partners (Ricky Woolfolk and Joey Burzynski) installed a new 15-ton AC unit on the roof. You can feel the difference.
I tried to lunch at Hully & Mo today but they were not open. Then I found this comment posted today and I thought I’d bring it out front and center:
I just called Hully & Mo’s and asked about Happy Hour pricing. I was told that everything would be $1 off during HH. I inquired further and was told that Domestics are $3, imports $4, and high end drafts (Fat Tire, Stella, etc.) would be $5. I asked about wine and was told “we have an extensive wine list…” I said “No, the HH prices…” he said wines would be $7 and $10 – EEK! A little rich for my HH wine palate. I’m work for a large company just across the street from the Quadrangle (Hully & Mo’s) and had hoped for a little better pricing than that, especially from a space that seems to be a bit cursed. Food is priced anywhere from $6.50 to $35, “$35 being a hand cut filet.” So, I guess we’ll see what happens and if the particular atmosphere is worth the extra $, especially given the other great HH specials in the immediate area.
Hmm. Happy Hour prices. That’s interesting. I’m not much of a Happy Hour follower, I prefer to get ripped in the privacy of my own home where I am happy to be in my jammies, but the reader brings up some good observations. Let’s slink in to Hully & Mo and take a look. Pay attention. Coming soon.
Well, my staycation is over and we are back at work. For some reason my computer and Internet connection at home are moving slower than I am this morning so, until I dock at the Mother (beat, beat) Ship, I’ll be brief.
I hear the old Pescabar space is morphing into a “pub concept” to be called Exchange. Pub concepts are hot. I wish someone would get a sense of humor and open a pub concept offering “Recession Cuisine.” We could have a lot of fun writing that menu. Lots.
And speaking of fun, it sounds like Hully&Mo had a soft (hard?) opening on New Year’s Eve. One insider reports “they were swinging from the chandeliers.” See: pubs with chandeliers. That’s a nice start to the year. Okay then, let’s get this party started.3 Comments »