Pinkberry owner Adam Saxton smiles pretty and eats yogurt.

Last night was the grand opening party of Pinkberry Dallas, the frozen yogurt store that started the tart frozen yogurt craze in 2005. Back then, you couldn’t open up an In Touch without seeing a photo of Leo DiCaprio or Lindsay Lohan chowing down on the stuff, and rumor had it that lines were so long you had to wait an hour for a taste of the Swirly Goodness (not our term: that’s what Pinkberry press release calls it). We didn’t see any celebs last night (does Lucy Wrubel count?), but there was a searchlight, and there was a line out the door for the yogurt, so there. Our location, at Preston and Royal next to Barnes and Noble and the Merge clothing store, is the first in the U.S. outside of New York and California. The party was also the debut of Chocolate Pinkberry, and for now, we’re the only city that has it (woot!). It was explained to me that the chocolate comes from Mexico and is very expensive, because it’s tough to find chocolate that would mix with their yogurt and taste good. I thought the chocolate flavor was fine, but I like Pinkberry (and others like it) because of the tang, and chocolate doesn’t have it. I’m sticking with the original. Jump for photos and more info.

According to Pinkberry peeps, the store is going to shine above the rest of the frozen yogurt places we already have because they make their yogurt every day in-house using local ingredients when possible. The fruit for the toppings is fresh every 24 hours, etc. Franchise owner (and SideDish lover) Adam Saxton said the deal was about a year in the making. He also told us about all the toppings, which include gluten-free brownies, coconut macaroons (yes please), organic gummy bears, all kinds of fruit, and a few cereals. Original, pomegranate, coconut, passionfruit, green tea, and chocolate flavors will be for sale.

Chocolate Pinkberrry makes its debut.

The party in full swing at the Merge boutique next door to the store.

Inside Pinkberry.

Pinkberry is open from 10am–11 pm every day. A small yogurt without topping costs $2.75 and a small yogurt with topping is $3.95, which is less than I usually spend at Yogilicious/Yumilicious when I’m free to go crazy and add six different kinds of cereal. If you’ve sampled the rest of the yogurt in town you should definitely try Pinkberry–they were the first ones doing this in the states and many companies have totally copied their interior design, topping choices, etc. It almost feels a little late in the game for a new yogurt store to open, but judging from the looks of things last night, people are still really excited about yogurt. Go try it and let us know what you think.

Marc’s famous mussels by Kevin Hunter Marple.

Are you crazy about chef Marc Cassel’s mussels? Do you love Spam on your pizza? Is bocce a cheese, a font, or a game? Extra, extra, read all about it.

With a focus on fresh, simple and comfort, DISH diners can expect only the best ingredients melded together to create classic dishes with a twist at an affordable price. DISHs menu items range in price from $4 to $21.  Described as modern comfort food, DISHs menu features items you will want to eat everyday, with a revolving seasonal menu.  Utilizing local farms and purveyors when available, DISH will serve everything from flatbreads from a gas-fired pizza oven to Frans Texas Free Range Roasted Chicken using unique ingredients and accompanied by delicious sides.  Menu items include Jimmys Pepperoni and Fresh Mozzarella Flatbread, BBQ Braised Short Ribs with Lucky Layla Buttery Mash, and a Harris Ranch Natural Flat Iron Steak with House Cut Fries and Times Ten Cellars Cabernet Butter.

To compliment the menu, DISH will offer culinary inspired cocktails using fresh-squeezed juices, fruits and herbs, including the Strawberry Basil Margarita, a mix of Jose Cuervo Silver Tequila, Cointreau liqueur, strawberry puree, fresh lime and basil.  In addition, DISHs wine list will be comprised of well-known names designed to pair well with the home-style cuisine.  DISH will also offer an abbreviated bar menu after 11 p.m. for those wanting a late, light bite.

Not wanting to leave anyone out, the DISH team has created a canine-friendly menu for four-legged friends to enjoy on DISHs expansive patio space.  Using natural and organic ingredients DISHs canine menu is sure to leave Fido wanting more.

Sure to become a go-to destination for patio and lounge lovers, DISH will host a happy hour seven days a week from 4 p.m. to 8 p.m. offering $3 off all hard liquor drinks.

Continuing the excitement 100 lucky raffle winners will receive Norma’s award winning chicken fried steak free for a year! Customers can begin entering to win at 6 a.m. The drawing will be held immediately following the ribbon cutting at 5 p.m. and customers must be present to win their yummy prize.  Norma’s new North Dallas location will be open from 6 a.m. to 9 p.m. Monday thru Saturday and 7 a.m. to 9 p.m on Sundays. They offer breakfast, lunch and dinner and fantastic pies for dine-in or carry-out. For more information call (972) 380-5000.

UPDATE: “It is set to open by New Year’s Eve. We will be open 7 days a week, and late nights Thurs-Sat. It is going to be a sexy, yet fun atmosphere. We will have a margarita bar as well as dining. I will send you the menu as soon as it is finished. Can’t wait.”

Bacon-wrapped organic chicken sandwich on ciabatta.

I just dropped into the newish Texas de Brazil Express in Preston Center and picked up a couple of sandwiches. It’s a create-your-own sandwich, salad, or rice bowl concept. I guess you could call it a mini-churrascaria: There are skewers of beef, chicken, lamb, pork, Brazilian sausage, and picanha (sirloin) sizzling over an open flame in the middle of the self-service line.

If you love Texas de Brazil, you’ll love the mini-TdB. It’s certainly a cheaper way to enjoy the familiar meats. It took me forever to make up my mind, but dozens of regulars moved past me and recited their orders like robots.

Jump for my love.

First, I constructed a sandwich with ciabatta bread and bacon-wrapped organic chicken. I covered it with roasted garlic mayonnaise, crispy shallots, roasted red bell peppers, a slice of provolone, sliced tomatoes, and pickled jalapenos.

Then I picked a baguette and lined the bread with picanha, roasted red peppers, Muenster cheese, and a small ladle of bitchin’ chimichuri sauce.

Picanha with chimichuri sauce, red bell pepper, and Muenster cheese on baguette.

The baguette was too thick and dense which made it difficult to bite through. When I finally did managed to chew through, the oil from the chimichuri sauce ran down my arm, across my keyboard, and over the side of my desk. Luckily my faithful dog, Lulu, was there and licked it off before it hit the floor. I ditched the bread and the remaining slices of steak and cheese made a lovely little lunch plate. (This would have been a great salad combination.)

The delicate ciabatta bread was more user friendly and the hot juicy chicken balls stayed between the bread and allowed me to savor all of the flavors—salty bacon colliding with hot jalapenos and sweet red pepper.

I’d go back. The high-quality ingredients are superb. Sandwiches range from $5.85 to $7.50 and it’s quick and easy.

Last night, Detective Andrew Chalk busted into a preview dinner at Samar by Stephan Pyles. He files this report:

Samar by Stephan Pyles opens tonight. This is undoubtedly one of the most anticipated new restaurants of the year. Yesterday, the restaurant held a preview to finalize the kitchen and service procedures and we were there. It is quite an experience.

Jumping now…

First, those Dishers who expressed concern after last week’s opening that the concept behind the restaurant was confused, can rest more easily. The menu is organized into three clear sections: Spain, The Eastern Mediterranean, and India. If you stick to the Spanish section, you will agree with me–this may be the best Spanish restaurant in town. Order from the Indian section only and you’ll find that Samar may be the best Indian restaurant in town. The Eastern Mediterranean section is impressive too.

Dishes come in tapas portions. That is, about the size of an appetizer on a conventional menu (see the pictures below). We found them ideal for sharing between two and adequately filling if you ordered six dishes (plus dessert) per couple. All three sections of Samar’s menu are crucibles of innovation. For example, don’t look for potato croquettes or fried smelt on the Spanish section. The closest to the former is Croquetas del Cangrejo (Peekytoe Crab Fritters with Celery-Citrus Salpicon).

Peekytoe Crab Fritters with Celery-Citrus Salpicon

The most ambitious dish we tried was Tres Vasos. This prosaic name conceals three glasses containing an exotic but highly successful combination of ingredients inspired, apparently, by the food of The New Spain.

Tres Vasos.

Left to right: Ruby red grapefruit with feta foam and lemongrass-ginger gelée; Spiced shrimp with pumpkin flan and orange; Foie gras brulée with Pedro Ximenez figs and crispy jamon Serrano.

Let’s deconstruct the the foie gras brulée with Pedro Ximenez figs and crispy jamon Serrano: you pick through the bacon taste of the crisp jamon on top and proceed to a layer of foam before reaching the figs below. At the bottom, there is a meaty floor in the glass comprised of a half inch of foie gras. Absolute heaven.

In the Indian section we enjoyed the Mumbai Ka Badi Jhinga (Tiger Prawn ‘Bombay Style’ with Crispy Okra Salad and Spiced Pear Chutney).

Tiger Prawn ‘Bombay Style’ with Crispy Okra Salad and Spiced Pear Chutney

The risk with prawns is that the mild flavor will be emaciated, either by time or more dominant ingredients. This one serves as an example of how to season and spice a prawn to enhance its flavors. The choice of  okra as the side vegetable imparts a crisp element in the mouth to compliment the meatiness of the seafood. The pear chutney, like many chutneys, acts as a sweet condiment for the dish.

Appropriately for Texas, Samar has Quail too. This one–Tandoori Bater Ke Saath Navarthon Palau (Stuffed Tandoori Quail with ‘Nine Jewels’ Rice)– is prepared in a Tandoor and stuffed with  rice.

Stuffed Tandoori Quail with ‘Nine Jewels’ Rice.

The meat was so tender that I quartered the one in the picture with two cuts of my knife. Those things on top are figs and they ooze their sweet juice that, let’s be honest, is really a sort of sauce, into the meat.

Vegetarians will find that several dishes in the Indian section that are satisfactory too. Those examples are typical of the Indian section of the menu in that they take western ingredients and subject them to Indian spices, herbs and culinary technique. The result might be described as a ‘fusion’, were that word not confined to a home for the chronically overused. Better to think of the Indian influence adding an extra dimension to traditional ingredients. You can’t do to a quail what Samar does to a quail without a tandoor, cumin, coriander, and a lot of technique.

The Eastern Mediterranean section of the menu continues the innovative theme at Samar. We experienced the Kofte Addas Ahmar (Crunchy Red Lentil Kofke with Mint and Rose Vinegar Pickled Pearl Onions at the opening celebration two weeks ago, but Rose Vinegar?

Crunchy Red Lentil Kofke with Mint and Rose Vinegar Pickled Pearl Onions

I have never had this before but I now will never forget the distinctive taste. Using it to pickle onions is “new synergy.”

We also had Ajill Tagine Maa Couscous (Veal Tagine with Medjool Dates and Tri-Color Almond Couscous).

Veal Tagine with Medjool Dates and Tri-Color Almond Couscous

This may be Middle Eastern comfort food. The veal pulled apart with a fork and the couscous almost dissolved in the mouth. This dish is ideal for the coming winter and one of the more mainstream items on the menu.

Preview dinners put a new restaurant on display, warts and all. The verdict? Our server, Alex, wasn’t warty at all. He was always available and had the ingredients in the dishes down cold. The pace of the meal was also just right. Preparation had some warts. We had a few dishes where some items were distinctly hotter than others (implying some synchronization issues in the kitchen) and the foie gras in the Patatas Y Chorizo Con Huevo Orgánico (Potatoes and Chorizo with Fried Motley Farm Organic Egg and Hudson Valley Foie Gras) was cool in the middle.

The red wine was way too warm. Apparently it is stored at room temperature but under a halogen light (duh!). You can see this to the left of the bar. That will have to change by tonight. We also got a corked bottle of Chardonnay, but this was corrected promptly (memo to sommelier: always taste wines by the glass at the start of service each night).

These are all fixable and Samar is a welcome addition to the Dallas dining scene.

Fried baloney sandwich.

Move over Wingfield’s, there is a new contender for Best Burger in Dallas. Maple & Motor Burgers and Beer is open for business and they make a great burger. I just popped in to the new joint on Maple across from Elliot’s Hardware and bought a fried baloney sandwich and a cheeseburger. I had to give the baloney sandwich to a co-worker because, after one bite, I was afraid I would eat the whole thing. The sandwich consists of a thick slice of star-cut baloney fried on the griddle and nestled between layers of mayonnaise, tomatoes, and lettuce, which is called  Cincinnati-style. You can also order it Cowboy style—cup-fried and filled with chili, cheese, and chopped onion. Could be the best new hangover cure.

I didn’t just stumble into this place. Last week I received an e-mail from owner Jack Perkins who alerted me to the opening along with a note saying that the “four families of Mexican Food” on Maple Avenue–Ojeda’s, Avila’s, Rosita’s, Herrera’s—have taken Jack under their wing and treated his crew like family.

A great new cheeseburger in town.

But back to the burger. It’s a half a pound of freshly ground grilled beef on a perfectly toasted bun–crisp not soggy–and covered with a thick slice of melted cheese. The fries were crisp and passed the “no bend” test. And it’s cheap: the cheeseburger and baloney sandwich are both only $4.50 each and fries are $1.75. Jack was there along with his lovely self-described “wing woman” and they could not have been nicer. I overheard Jack talking to his cooks. He was instructing them on how to cook the burgers. “Make it perfect before you make it fast,” he said. “I don’t want any food critics coming in here and complaining that it isn’t perfect.”

Not happening.

Jean-Michel Sakouh made a big deal about his new Jean-Michel’s restaurant in Mercantile Place downtown. According to Christopher “Achatz”  Wynn, Jean-Michel has changed his mind. He scooped up the coveted, albeit ill-fated, Il Sole/Ari’s Wine Bar space on Travis.

Samar’s creators paid huge attention to design. The following video is a tour of the restaurant with Stephan Pyles. (Pardon the sound; the place was packed.)

We sent Andrew Chalk to cover the semi-soft opening of Samar by Stephan Pyles. Here is his report. You want chandeliers? Stephan Pyles bought some chandeliers for Samar. Go Andrew:

Samar by Stephan Pyles held its invite-only preview party on Saturday and, judging by the turnout, reservations to this new eatery are going to be hard to get. (The official opening day is still TBD but planned for “early October.”)

Saturday, close to 1,000 of Stephan’s closest friends piled into the restaurant, the patio, and a specially rented spillover area. Despite the crowd, the staff coped with the rush like a well-oiled machine. Even the periodic guest-dropping-a-glass-in-a-crowded-bar problem was immediately met with a staffer who cordoned off the area while another cleaned it clean up. The kitchen and wait staff dispatched appetizers with that frictionless regularity which makes you wonder if the servers aren’t on roller skates.

The centerpiece of any restaurant is the food. Pyles installed Vijay Sadhu, formerly of Bukhara Grille and Clay Pit, as head chef because he wanted Indian cuisine to be one of the inspirations at Samar.The other influences on the menu come from Spain and the area loosely defined as the Eastern Mediterranean (mainly Lebanon, Syria, and Turkey). Here is chef Sadhu describing some of the appetizers.

Chef Sadhu showed the crowd his ambitious stuff—all of the food was prepared perfectly. As he showed at his earlier positions, Vijay Sadhu is an expert and combining flavors and bringing them out in his dishes. Here is a short list of what was served: Red Lentiles Kofte (Turkish), Kebbeh with Golden beets tzatziki sauce, Chicken kebab stuffed with spiced gound lamb served with Spice tomato jam and crispy okra, Saffron Paneer tikka with spiced vermicelli and cumin scented asparagus, Chocolate Samosa with rose jam, and Papadam cones stuffed with Mung sprouts

Guests were offered either a specially created martini that apparently involved pomegranate juice (and had a fruity approachability that made it deceptively easy to imbibe) or one of a number of respectable wines.This food, by the way, is wine-friendly.

Outside, the patio was put to good use. Belly dancers entertained the crowd that, coincidentally, became progressively less and less reserved.

Hookah pipes were available to complete one’s sense transportation from the corner of Ross and Olive to some exotic country.

Smoke's $16 burger

Full disclosure: I’m a Cliffdweller and love/hate that the 75225 crowd have discovered how cool life south of the Trinity can be. (Overheard one night at Bolsa: “Oh my gawd! Look at that taco hut across the street, y’all. Have you ever seen so many in your life?” So many what? You figure it out.) That said, I was stoked that the Bolsa owners and chef/co-owner Tim Byres took over Cliff Cafe — a decent hotel restaurant at The Belmont — and reimagined it as a frou frou smokehouse. So, far I’ve been loving the meats (sweet paprika and fennel seed sausage = savory goodness) and breakfast (my new favorite home for biscuits and gravy) at Smoke. But the EB&D Loaded Up and Truckin’ burger is almost as ridiculous as its name: Burgundy beef (so far, so good) topped with bacon, a farm egg fritter, sharp cheddar, onion, tomato, and lettuce all on a griddled honey bun. Two bites into it, my hands were dripping with meat juices and egg yolk, my jaw hurt, and I admitted defeat. It was simply too much of everything. Dissecting the burger, I appreciated the well seasoned beef patty cooked a perfect medium as well as the lightly fried poached egg. But bacon on a burger needs to be crisp. This was thick cut and, alas, flabby. For $16, it was an orgy of competing tastes and textures my mouth couldn’t appreciate. Nor do I appreciate this burger trend of piling everything between two buns, charging almost $20 for it, and declaring it “gourmet.” No. Gourmet is a burger where I can actually taste and savor the beef. So far, I really like Smoke. But this burger bugged me. Am I alone on this issue, SideDishers?

Ocean Prime general manager Brandon Davis, do you have something to say? “We are thrilled to enter the Dallas market and know Ocean Prime will thrive in its Uptown location,” Ocean Prime general manager Brandon Davis said. “Back in the day, a supper club was the place to be. The vibe was hip, the food was amazing and everyone had the time of their lives. At Ocean Prime, we’ve revived and redefined this electric, sexy and sophisticated dining tradition.”

Jump for the whole story.

Press Release:

“Prime” says it all. From the world class wine list to the extensive menu with a great selection of seafood and steaks, everything at Ocean Prime is of the highest quality.

Executive Chef Sonny Pache will showcase his culinary expertise with the finest fresh seafood, prime steaks and handcrafted cocktails.

The chef-driven menu was designed to bring modern twists to retro “supper club” favorites. Diners can enjoy classics such as Aged Wisconsin Cheddar Fondue, Truffle Deviled Eggs, and Classic Oysters Rockefeller, as well as modern dishes like the Salt N’ Pepper Tuna with Wild Mushrooms and Ginger Salmon with Snap Peas and Soy Butter Sauce. On the dessert menu, the supper club staple Baked Alaska takes its place alongside a classic Crème Brulee and a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

“Ocean Prime’s menu offers a balance between traditional and inventive new classics from both a great seafood restaurant and a conventional steakhouse,” Davis said. “Our goal is to create a place where our guests will be welcomed into a classy and modern atmosphere and provided with an exceptionally valued dining experience.”

Ocean Prime will encompass the retro elements of a supper club, including warm finished and rich woods, combined with contemporary styled drapery, state-of-the-art lighting and granite bar tops. Ocean Prime will feature a 900-bottle wine tower, an interior water wall, an energetic cocktail lounge with live piano music nightly, a stunning fireplace, four private rooms and a covered patio terrace with outdoor dining and a bar.

Ocean Prime will serve lunch Monday through Friday from 11:30 a.m. until 4 p.m. and dinner nightly: Monday through Thursday from 4 to 10 p.m.; Friday and Saturday from 4 to 11 p.m.; and Sunday from 4 to 9 p.m. Please visit www.ocean-prime.com for more information.

About Cameron Mitchell Restaurants

Cameron Mitchell Restaurants LLC operates 17 restaurants under seven different concepts in Columbus, Ohio; Louisville, Ky.; Phoenix & Scottsdale, Ariz.; Detroit, Mich.; Miami, Orlando, & Tampa, Fla.; and Dallas, Texas. Concepts include Cameron’s American Bistro, Cap City Fine Diner & Bar, Martini Modern Italian, M, Molly Woo’s Asian Bistro, Marcella’s, Ocean Prime (a.k.a. Mitchell’s Ocean Club) and Cameron Mitchell Catering. Rusty Bucket Corner Tavern, managed by Cameron Mitchell Restaurants, currently operates 12 units. For more information on Cameron Mitchell Restaurants, visit www.cameronmitchell.com.

Alas, there wasn’t any left. So, there’s not too much to say here, because that’s what you guys want to know about. When we got there we saw pigs being roasted in front of the restaurant, but by the time we got inside (we went up to BarBelmont for a drink when we got there because we heard it was less packed), all the food was gone. I was definitely bummed about that. The interior of the restaurant was designed by Mike Thompson, and it is very chic–especially in comparison to other barbeque restaurants.  Like Zac mentioned, I also liked the back door entrance to the bar, which makes it feel like a speakeasy.

There were around 1 million people there, so surely, a Disher can help with a food description. Please?

Art by Bob Dob.

Join me on Wednesday, September 23 from 5:00 p.m. to 7:00 p.m at Celebration Restaurant to celebrate our victorious local cheese makers. Last month, Latte Da, Lucky Layla, and the Mozzarella Company won national awards at the 25th Annual American Cheese Society Competition in Austin. All three cheese makers will be there passing out samples of their cheese and we’ll be pairing the selections with Texas wines. Free! Come early and stay late.  If you would like to stay for dinner (on your own dime), contact Lincoln at 214-351-5681 and mention that you are a SideDish CheeseHead. [Don't forget, you can buy local cheese, honey, and other products at Celebration's Farmers Market on Saturdays from 8:00 a.m.-Noon.]

If you plan to attend, leave a “yes” or “yes plus 1″ below so we can plan to have enough cheese. And wine. And call Lincoln.

Gina Puente-Brancato, Chief Executive Officer of Puente-Brancato Enterprises, announced today that her company will open UFood Grill and Urban Taco restaurants in Dallas County’s Parkland Memorial Hospital. Currently PBE owns and operates UFood Grill and Urban Taco locations, and 20 other businesses, in Dallas/Fort Worth International Airport (DFW).

UFood Grill, which serves no fried food, is a natural for hospitals looking to provide diners with a quick-service restaurant offering “better-for-you” versions of traditional favorites, such as chicken wraps, whole grain rice bowls and specialty salads. Urban Taco, a modern Mexican taqueria, has been enhanced to serve authentic Mexican favorites with more nutritional balance.

Using all fresh ingredients, the menu includes items such as salads, urban tacos, and Mexico City tortas. PBE is hiring more than 100 positions for the two restaurants before their December 1st, 2009 openings. PBE is continually searching for “difference makers” who enjoy a smaller, fast-paced organization that recognizes individual contributions and fresh, new ideas. The company is hiring everything from cooks to cashiers, food preps, administrative, utility and management personnel. Interested applicants should call 972-574-6227 or email jobs@pbedfw.com.

Molto Formaggio. “MF has sourced an exciting new line of handcrafted cheeses from Switzerland and Bavaria that will be new to area consumers. Among the finds that will be introduced this week at both Molto Formaggio shops are Forsterkase, Scharfe Maxx, Heublumen, Bavarian Limburger (organic), and Challerhocker. Molto Formaggio is pleased to announce that they will be receiving shipments for both Thanksgiving and Christmas of the world famous Vacherin Mont d’Or cheese.  These one pound pieces are only produced 3 months out of the year and are truly the most luscious and wonderful cheeses made in the world.  Customers must preorder these cheeses for delivery in November or December as they will surely be sold out due to the limited quantities available.”  HP 214-526-0700. Preston Forest 214-361-9191.

Rathbun’s Blue Plate Kitchen. “Introducing Heart-Healthy Lunch Items and $10 Menu Choices. Chef Kent Rathbun has created heart-healthy menu items including, Grilled Chicken Breast with Portobello Mushrooms, Ricotta, Rosemary Olive Oil and Mache Salad; Salmon Burger; Heirloom Tomato Dallas Mozzarella Salad with Avocado Green Goddess Dressing; Tassione Farm Field Green Salad with Roasted Lemon-Sherry Vinaigrette; Grilled Chicken Breast with California Avocado, Paula’s Cottage Cheese and Avocado Yogurt; and Shrimp, Crab and Lobster “Coleslaw” with Cilantro-Lime Dressing. All heart-healthy menu items are designated by a red heart. In conjunction with these items on our everyday menu, Chef Rathbun will offer a Heart Healhty Blue Plate Special for lunch and dinner until September 5. Starting September 14, on each Monday our Blue Plate Special will be Heart Healthy. Come join us and feel good again! Chef Rathbun has also added new $10 menu items on our lunch menu. Enjoy Carr Valley Mammoth Cheddar Grilled Cheese, Chef’s Choice Taco Plate of the Day, Salmon Burger and Grilled Flatbread and Hummus with Feta Cheese.”

The Pyramid Restaurant. On Friday, September 25th, the Pyramid Restaurant will host a Spaten Beer Pairing Dinner. Executive Chef jW Foster will pair his exciting “modern American” cuisine with the legendary German beers from Spaten. Details and menu below.

Chisholm Trail Longhorn Beef. “Dallas-based longhorn co-op Chisholm Trail Longhorn Beef, which is owned and maintained by several Dallas residents that also own other Dallas-based business. Mike Crawford, not only owns Red Peak Ranch, he owns and operates a marketing firm here in Dallas. The Texas longhorn co-op has just joined the Texas Department of Agriculture’s GO TEXAN program. Chisholm Trail Longhorn Beef is currently being served at Local in Deep Ellum and at Opa! Grill on Preston. Full release below.

Chick-fil-A.  “Free Chick-fil-A Original Chicken Sandwich to all customers wearing any sports-related apparel on Labor Day to celebrate the second-annual Chick-fil-A Kickoff football game!This year’s Chick-fil-A Kickoff Game will feature University of Alabama against Virginia Tech at the Georgia Dome in Atlanta.”

The Pyramind Room. Chef Foster and a rep from Spaten will share bits of information on each course, each beer and on the history of this famed brewery with guests.

MENU
Charred Tandouri Spiced Prawn
Tequila Lime-lacquered Lockhart County Quail
House Chorizo and Wild Boar Bratwurst & Braised Buffalo Shortribs
Dark Chocolate Black Forest Torte
After dinner, you’ll adjourn outside to the Terrace for after-dinner libations and to smoke cigars
$80 per person
(plus tax and gratuity)
Complimentary Valet Parking
Reservations are required. Please call 214-720-5249.
The Pyramid Restaurant & Bar
The Fairmont Dallas   1717 North Akard Street

Chisholm Trail Longhorn Beef Joins GO TEXAN Program that Distinguishes Local Lone Star State Products
New co-op joins GO TEXAN members in promoting ‘home-grown’ goods
Chisholm Trail Longhorn Beef is produced on family-owned Texas ranches
GO TEXAN symbol to accompany Chisholm Trail marketing materials
Dallas – Sept. 1, 2009 – Texas’ own Chisholm Trail Longhorn Beef earned its Lone Star seal-of-approval by becoming the newest member of the GO TEXAN program. With this membership, Chisholm Trail signifies to consumers that its all-natural longhorn beef is raised and produced in Texas. Chisholm Trail Longhorn Beef gets its Texas credibility from the family-owned Texas ranches that allow the longhorn herds to naturally graze on the Central and North Texas landscape. The natural diet and free-roaming activity help make Chisholm Trail Longhorn Beef the sensible choice for food lovers wanting a healthier, more flavorful red meat than ordinary beef, and with the GO TEXAN brand on Chisholm Trail’s marketing materials, now they know they’re getting the freshest meat from local ranchers.
GO TEXAN helps bring ultimate awareness to consumers wanting to purchase goods and services from in-state vendors and support the local economy. Launched by the Texas Department of Agriculture in 1999, the GO TEXAN program promotes the products, culture and communities of Texas. When consumers see the recognizable GO TEXAN brand, they can be assured that the product comes from one of its more than 2,400 Lone Star providers.
“Chisholm Trail Longhorn Beef’s Texas roots run deep, so joining the GO TEXAN program was essential to showing our customers that when we say ‘local,’ we mean ‘local,’” said Mike Crawford, a Chisholm Trail Longhorn Beef partner. “Texans share a special pride about their state that you won’t find anywhere else and that includes a deep loyalty to the products and services they buy. Chisholm Trail Longhorn Beef provides Lone Star loyalists with a better-tasting, healthier red meat produced right here in Texas. This GO TEXAN membership will help spread the word.”
Longhorn beef serves as a leaner alternative to chicken, turkey, lamb, pork and venison. At only 140 calories per 3.6-ounce serving, 3.7 grams of fat and 81.5 grams of cholesterol, a lean, pasture-raised longhorn steak has less fat, cholesterol and calories than almost any other meat or poultry available. Also, it serves as a great source of nutrients like protein, iron, vitamins B6 and B12, zinc, selenium and omega-3 fatty acids that contribute to a healthier heart and immune system. To learn more about Chisholm Trail Longhorn Beef and the nutritional values associated with healthy beef, visit www.eathealthybeef.org.

“High-end design and sensual opulence return to nightlife in Downtown Dallas this fall. Thrive, a Las Vegas style nightclub and Ten15 Elm restaurant will be in the new 20,000 square foot edition to the Downtown Dallas Crowne Plaza Hotel set to open this September at 1015 Elm St. This multimillion-dollar renovation was envisioned by the owner of TOG Hotel Properties, Terry Tognazzini and Charles Doell of Mister Important Design, renowned nightclub designer in San Francisco and Las Vegas.”

Somebody fill me in—I didn’t realize Downtown had lost its sensual opulence. Oh wait, there is more:

“The new edition of the Downtown Dallas Crowne Plaza Hotel will be transformed into a celebration of cutting edge style and luxury. Setting the new standard for Dallas’ nightlife experience, Thrive will offer unrivaled service in a high-energy atmosphere with state-of-the art lighting, elaborate metallic wall coverings, and a never-been-seen French ceiling.  The French ceiling is a new concept from Europe that is created from stretching reflective vinyl over the ceiling and using molds to create stunning designs and visual effects.

Jump for more info on the bar.  However, the details about the restaurant are scarce: “Ten15 Elm is a plush yet approachable dining destination that will offer simple well-executed dishes created by local Dallas chef Brian Litolff.” According to this, Litolff’s most recent gig was as a private chef in Allen.

Perched behind the bar, local and celebrity DJs will spin the hottest sounds above the crowd. Guests will dance the night away on Thrive’s custom dance floor while VIPs enjoy house-crafted cocktails and bottle service custom designed booths.  Catering to a discerning audience with higher sensibilities, Thrive will offer all the VIP luxuries including a private lounge area enclosed with black one-way glass so patrons inside can enjoy the view of the room and a secluded space.

Setting Thrive apart from the traditional multi-room cavernous dance clubs guests can flow from nightclub to restaurant via a chic glass encased circular bar. Illuminated by a state-of-the-art LED system guests can grab a quick drink or wait to be seated for dinner surrounded by 360 degrees of innovative style and handmade cocktails.

Upon entering restaurant Ten15 Elm restaurant patrons will be greeted with an intimate atmosphere surrounded by a rich color scheme and intricate light installations. The walls dripping with lush red wall coverings offer the perfect backdrop for every dining occasion. Ten15 Elm is a plush yet approachable dining destination that will offer simple well-executed dishes created by local Dallas Chef Brian Litolff.

- MORE-

Patricia and Terry Tognazzini bought the old West End Hotel in June 2007. The former hotel had 309 units with 486 parking and an attached 10,000 square foot theater. The new Downtown Dallas Crowne Plaza offers 300 rooms, including 5 suites, all remodeled with chic décor and luxurious upgrades. Tognazzini converted the former theater space into Thrive nightclub and Ten15 Elm. Tognazzini also added a 10,000 square foot ballroom and conference center that will host the Dallas Grand ballroom and a plaza level 12,000 square foot banquet hall and meeting center that will boast the Founders Ballroom. Featuring luxurious color schemes and modern accents the Downtown Dallas Crowne Plaza’s ballrooms are fresh, offering a savvy location for events.

Owners of TOG Hotel Properties, Patricia and Terry Tognazzini currently have 11 hotels, three located in the DFW area including the new Downtown Dallas Crowne Plaza. Terry Tognazzini has spent decades in the hotel and resort industry and has an extensive background in advertising, public relations and marketing for the hospitality industry.

Belmont Hotel Debuts New Restaurant “Smoke”
Serving Hardwood Cooking From Scratch

DALLAS, TEXAS (August 31, 2009) – A slow burn thick with Southern style arrives in Dallas this September with Smoke. Fresh from a renovation and concept overhaul, the Belmont Hotel’s restaurant reemerges as a homage to an old fashioned smokehouse, with hardwood cooking from scratch and authentic southern flavors. Led by Chef/Co‐Owner Tim Byres, inspired by his recent travels to America’s smokehouse roots, Smoke will offer patrons a culinary experience that satisfies both the palate and soul. Employing time‐honored cooking techniques and recipes with a commitment to local ingredients, Smoke is down‐home cooking done right. JUMP!

GOOD DOG!…

With two dining areas, a bar and rustic casual patio complete with live music, Smoke will lend itself to both the foodie and come‐as‐you‐are crowd. With the food as the focus, set against the Belmont’s retro charm, Smoke is Dallas’ newest old fashioned eatery.
Sending Smoke Signals
Chef Byres went straight to the source to ensure his vision for an authentic
barbeque joint. Trekking across the Deep South, Byres visited smokehouses and barbeque pits in North Carolina, Tennessee and Mississippi. The prevailing secret to each outlet’s success lay in a religious focus on classic Southern techniques, simple ingredients and a heady cloud of wood‐fired smoke. The cuisine is simple, rich in flavor and tradition.
Burn Baby Burn
Aside from the stovetop, there’s no gas or lighter fluid here: Smoke’s fires
blaze with seasoned woods and charcoal. A blend of aged hickory, oak, mesquite and pecan wood is used to impart the requisite flavors. Only matches and kindling are used to start Smoke’s fires, the same way southerners have fired up for years.
The restaurant employs three types of smoke for cooking and curing menu
items: a cold smokehouse, barbeque pit and hardwood grill.
The Cold Smokehouse pipes in smoke from a 1905 Franklin cast‐iron stove.
Bacon, ham and sausage are cured and hung on hooks to smoke for half a day or longer. Southern hams are slathered in a glaze of blackstrap molasses and spices, sliced thick and served on Smoke’s breakfast menu along with thick‐cut smoked bacon. The cold smokehouse will also yield Smoke’s Cajun Andouille pork sausage, freshly ground, seasoned and cased in all‐natural casings on‐site before a lengthy sit in the smokehouse. Smoked beef sausage, Texas‐style hot links and cured and smoked salmon will also be available.
Smoke’s Barbeque Pit will be slow, smoky cooking at its best. A cowboystyle
brisket is made both sweet and savory with a dry rub of chilies, brown sugar
and roasted ground coffee. Pork ribs are rubbed with paprika, chili and cumin and mopped with a brown sugar glaze. Smoked chickens are brushed with tomatillos and dried chilies and turkeys are brined before a smoky turn in the pit. Smoke’s Beer Can Chicken is a tomatillo‐ and chili‐seasoned bird stuffed with a can of Lone Star beer, the pit’s heat pulling the suds into the meat for moist, tender and flavorful eating. Barbeque purists will relish Smoke’s whole hog barbeque, an entire pig slowly pit‐roasted, the meat then pulled and chopped for classic Carolina‐style barbeque.
The last form of smoke, the Hardwood Grill, uses mesquite and oak wood to
cook and flavor fish, burgers, steaks and vegetables.
All meat and poultry are hormone‐free, bypassing the additive‐heavy
products sourced from agriculture feed lots. Smoke is committed to doing
traditional food in a regional environment and will try its best to provide local meats and produce, relying on community farms, farmers markets and Smoke’s own, on‐site organic garden. The quarter‐acre raised‐bed organic garden sits behind the restaurant on the Belmont grounds, yielding seasonal greens and vegetables year‐round.
Good Eats
Serving breakfast, lunch and dinner, patrons may order from a menu divided into four sections: At the Bar, for appetizers and small plates; From the Garden, for salads and vegetables; On the Stove serves hot sides and entrees; and On the Grill,for Smoke’s hearty selection of barbeque and hardwood‐fired meat, poultry, seafood and vegetables. The menu will also offer several vegetarian options. All menu items are priced $25 and lower.
Diners itching to get down to barbeque business can order it old school with
Smoke’s family‐style BBQ scantron menu – No. 2 pencils included. The scantron lets diners select their meat portion size – sandwich, . lb, . lb., 1 lb. – and sides, all by marking a, b, c, d and fill‐in‐the‐blanks. Akin to a sushi menu, Smoke’s scantron lets hungry patrons bypass the regular menu for quicker access to a hearty meal. Once orders are placed, patrons can enjoy Smoke’s breadbasket, fresh‐from the‐oven cornbread served with Kentucky sorghum molasses butter and homemade sweet and sour jalapeno jelly.
Diners may select from a plethora of sides to accompany their meat entrees,
each made from scratch and inspired by southern appetites. Options include Blue Cheese Cole Slaw, BBQ Pinto Beans, Really Good Potato Salad, and a variety of homemade pickled vegetables: green beans, carrots, jalapenos, cabbage and bread and butter pickles.
Smoky Air
Step into Smoke and take a trip to a sleepy southern afternoon. Smoke’s
interior incorporates tweaks of old nostalgia and modern inspirations from Marfa, Texas and Donald Judd. The restaurant is a mix of both old and new, a throwback to simpler living paired with modern touches.
Designer Mike Thompson prescribed a warm, easy‐going look for Smoke,
imbibing guests with a come‐as‐you‐are, welcoming allure. A large window outside Smoke’s entrance allows guests a sneak peek into the kitchen, including a view of the pit and grill. Large plantation shutters adorn the front windows, softening the Texas sunlight.
From the front door, guests may go to the bar, the main dining room, a
smaller, more casual dining area or the outdoor patio and bar. Reclaimed red oak hardwood floors intersect knotty pine paneled walls, salvaged from a 130‐year‐old barn in Midlothian, Texas. During Smoke’s renovation, workers uncovered a brick closet, which has been opened, refitted and left exposed as a server station. A vintage deli case displays daily desserts, homemade pies and a rotating selection of take‐away items.
The main dining room features distressed leather banquettes and tables,
walls are adorned with a mix of Judd‐inspired works and turn of the century studio portrait photography. Khaki tablecloths offset Smoke’s table settings: a vintage mix of diner flatware, including pink floral and blue barbwire patterns.
The large, three‐sided bar is backed by a seven‐foot walnut apothecary case
from the early 1900s. The bar’s modern cement front is inset with nine portholestyle lights; the bar top is cast stone for a smooth, cool finish.
The wine list also reflects Smoke’s commitment to sustainable and
affordable, with bottles priced from $25 to $55. The cocktail menu will offer
signature culinary libations, blending spirits with seasonal fruits, herbs and freshly squeezed juices.
Adjacent to the bar, a large fireplace is the centerpiece for an intimate parlor
seating area, inviting guests to gather for cocktails and conversation. The cast‐stone hearth is inset with three lights, similar to the porthole lighting in the bar.
The smaller, more casual dining room lets patrons enjoy live music from the
adjacent outdoor patio and bar. Mixed in with the dining banquettes is a restored pool table with a camel felt top that beckons a game of billiards.
Sizzlin’ Nights
The rustic patio offers ample outdoor seating and a full bar. In homage to the
restaurant’s original eatery, the Hungry Bear, the patio and outdoor bar have been dubbed the Thirsty Bear. The Thirsty Bear’s stage will feature a series of local bands Thursday through Saturday nights, from eclectic and blue grass to Rockabilly and classic rock ‘n roll. Regulars ‘in the know’ can bypass Smoke’s main doors in favor of a separate, back door patio entrance. Tucked behind the right side of the building, the back door is marked by a large, 1950s relic: a three‐foot blinking arrow. The arrow is lit only when the back door opens nightly at 10 p.m., giving admission to the Thirsty Bear a cool, speakeasy feel.
As a newcomer to the heated battle over authentic barbeque, Smoke brings
the heat, the flavor and soul to its menu. Chef Byres’ southern inspiration and appreciation for slow, hardwood cooking brings to Dallas a culinary experience to rival the best of the Deep South. Sit down, tuck in and savor the Smoke.
About Smoke:
Fresh from a renovation and concept overhaul, the Belmont Hotel’s new restaurant Smoke reemerges as a homage to an old‐fashioned smokehouse, bringing hardwood cooking from scratch and authentic southern flavors to Dallas. Opening this September, Smoke will serve breakfast, lunch and dinner.
The Smoke ownership team is comprised of Chris Zielke, Christopher Jeffers and Jessica Jeffers, who also own the Oak Cliff eatery Bolsa (www.bolsadallas.com), as well as Chef and Co‐owner Tim Byres.
Perched hilltop in the emerging Oak Cliff neighborhood, the Belmont Hotel
(www.belmontdallas.com) offers panoramic views of downtown Dallas and the Trinity River Corridor. Originally built in 1946 and designed by architect Charles Steven Dilbeck, the former motor hotel was restored to its former glory in 2005. Comprised of more than a dozen different
room configurations, including garden rooms and suites, loft suites and bungalows, each room offers views of the tranquil gardens or distinctive downtown skyline. Property amenities also include BarBelmont, an outdoor heated pool and health club. Smoke is located at 901 Fort Worth Avenue, Dallas, Texas 75208. For information call 214.393.4141
or visit www.smokerestaurant.com.

When life gives JW Foster lemons, he (center) makes Caesar Salad.(Thanks to Lee Fuqua for the photo.)

JW Foster of the Pyramid Restaurant and Bar at the Fairmont Hotel won the title of Best Caesar in Dallas at the 18th annual Caesar Salad Competition presented by those wacky and wonderful folks at the AIWF. Why did JW win? “Because he made the best salad,” said attendee Lee Fuqua. “We didn’t eat any of the side dishes we just ate the salads and judged the salads.”

You see a few years ago, chefs that entered the competition began to add charming side dishes such as foie gras and lobster to their salad. Once the voting public had downed a glass or two of wine they were so happy to bite into a mass of protein, they would vote for the sexy protein and not the salad. A huge rift developed in the voting masses that flock to this annual event.

But it sounds like JW Foster wooed lettuce lovers back to a semi-straightforward Caesar with his version that, according to the Teegster, “consisted of Romaine hearts dressed with anchovies, Dijon mustard, garlic, egg yolks, Texas extra virgin olive oil, Worcestershire and Tabasco sauces, vinegar, lemon juice and lemon zest, Texas “parmesan” and Romano cheeses with rosemary brioche croutons.”

Daniel Nemec of Kirby’s Steak House took second place and Eric Dreyer of Fearing’s at the Ritz Carlton came in third. For the next year, FW Foster will reign over a peaceful Caesar Salad-lovin’ community.

I’ve never been much of a sub sandwich fan—to me, once you pile on all of the ingredients and douse them with oil and vinegar, they all taste the same. I’m sure some versions have better bread and others have qualities I fail to appreciate, but ordering a sub sandwich for lunch isn’t my first, or fifteen, choice.

But yesterday, I ordered one at Jersey Mike’s. The store opened had just opened the day before and was doing a brisk business. The manager was shocked when I told him I’d never heard of Jersey Mike’s. I learned that the original opened in 1956 and currently there are over 350 locations nationwide. The manager, Dalton, held up a big roasting pan full of two raw meat and said, “You don’t see this in too many sub shops.”

I didn’t want to disappoint him so I ordered the “Famous Roast Beef and Provolone Cooked on premises using only Certified Angus USDA choice top rounds.” (Pictured) I added all of the fresh ingredients and oil & vinegar. The bread had a slight crunch and didn’t crumble all over my lap. The beef was a beautiful light pink. I’m sorry, it tasted like every other submarine sandwich I’ve ever ordered. Except Potbelly. There I said it. Potbelly is better. TGIF.

August 26, 2009-Tesar’s, a modern steak & seafood concept by Chef John Tesar and BHT Restaurant Group, will open on September 1. After years of hatching and reinventing some of the hottest restaurants in America, the nationally recognized chef returns to ownership. “Owning restaurants in my early 20’s was rewarding in many ways but I wanted to broaden my ability as a chef on many levels. So for the past two decades, I’ve created restaurant concepts for resorts and even other chefs. Now it’s time for me to develop the Tesar brand and restaurants that will reflect those years of experience and the way I like to eat,” says Tesar.

Tesar’s will offer a wide-ranging menu packed with organically grown, super “green” selections using side-by-side comparisons of grass and grain-fed beef and earth-easy seafood. “I want to respond to the economy and environment with a chef-driven concept that offers affordability and fine dining with healthy and planet-friendly food options,” informs Chef Tesar.

In addition to seafood and steaks, Chef Tesar is introducing Tesar’s Burger Bar as part of the outdoor area of his restaurant that is conveniently situated across from the Cynthia Woods (Mitchell) Pavilion. Under the bun at Tesar’s, the ingredients speak for themselves: top-notch beef ground in-house reigns along with house-made Tesar’s Special Blend Ketchup and hand-cut fries tossed with the choice of truffle oil, chili or wasabi. Uniquely, guests can order their burger with either a healthier grass-fed beef or the more traditional grain-fed beef. Other menu items will highlight the chef’s legendary seafood reputation along with simple and quick items like Neapolitan-style flatbreads.  Plans are on the grill to open several Tesar’s Burger Bars in Texas and Colorado.

Tesar enticed Barbara Dellich, executive pastry chef from Dos Caminos at the Palazzo in Las Vegas, to sweeten up his place. “Barbara and I worked together at RM Seafood in Vegas. Her flavorful handmade-ice cream tasting would rival the creativity of the most honored pastry chefs in the country,” says Tesar. Dessert standouts include Sweet T’s cupcake trio, another brand developing under BHT restaurant group, and “munchie platter” which features caramel corn, warm donuts, rice krispie treats and other munchables.

Most recently Chef Tesar was seen on The Early Show on CBS. Numerous other national and local television appearances along with high profile wine, food and charity events leave Tesar no stranger to the spotlight. The passionate chef  has garnered a distinct following for his fare and his commitment to the locavore movement. Tesar re-imagined the restaurant at the Rosewood Mansion on Turtle Creek in 2006 by creating three unique dining areas, each with its own menu. Under his leadership, Chef Tesar received numerous awards and accolades from food critics on a local and national level. John Mariani, recognized Tesar when he named the Mansion Restaurant one of Esquire’s Ten Best New Restaurants of 2008.

Tesar says this will be the first of many BHT Restaurants. “Diners are searching for chef-driven restaurants and thoughtful cuisine,” states Chef Tesar. “In The Woodlands, we want to make certain we embrace everyone from the Anadarko executives to families who make this the pristine community that it is,” concludes Chef Tesar.