D-A-N-G. Is everything opening in Plano these days? Yes. East Hampton Sandwich Co. included. From the press release:
East Hampton Sandwich Co., specializing in handcrafted sandwiches and salads, has announced their second location at The Shops at Legacy, set to open this summer. They will occupy the former Au Bon Pain space located on the north side of Legacy Drive.
After a Kid ‘n Play listening party at my uncle’s garage apartment, we discovered our appetites soon overpowered our dancing needs. The Yellow Belly food truck sat just down the street waiting to finish us off with some hearty food goodness. We ordered in the cold and waited inside an old phone booth for our food to get itself ready. When the Flying Swine (pork wings served on local greens tossed in their signature vinaigrette with blue cheese crumbles) came out, it screamed authenticity. The meat was tense at the bite, and then it fell tenderly and cleanly from the bone. It was a savory little basket, and the vinaigrette covered the local greens with ease and brightness.
Greenz Salads, the Uptown destination for eccentric salads and then some, has recently upped its fresh factor. The 9-year-old café is now rocking a fresh paint job with new artwork, and a fresh, young face at the reigns. Casie Caldwell, founder of Greenz Salads, has introduced Joel Stabile as the new franchisee of the original location in the heart of Uptown. Stabile, who worked for Brinker International and Pappas Bros. before joining the Greenz team, jumped at the chance to take on his first ownership responsibility, and hopes to add to the restaurant’s fresh facelift. “I knew the product was here, it was just missing the right person,” says Stabile. “My goal is to get it back to where it’s thriving again.”
For those who may need a refresher, Greenz boasts a casual feel with fine dining taste, and salads that are anything but ordinary. You won’t find your typical cobb or garden salad here. Instead, picture seriously huge portions of adventurous combinations, like mixed greens topped with poached pears, goat cheese, strawberries and candied pecans tossed in an apple-chamomile-honey vinaigrette. If that doesn’t tickle your fancy, there’s the fan favorite, Chipotle Chicken salad, with shredded chicken, tomatoes, jack cheese and toasted pecans in a zesty chipotle cream dressing with crispy tortilla strips.
I began my stroll through the Shops at Park Lane, and without my henchman, I initially felt some lightness in my loafers amidst all the concrete and retail fountain spouts. I approached the new boutique bowling arena, Bowl & Barrel, with a giddy, girlish glee. My fingers were ravenous with nostalgic muscle memories of 12 pound glistening balls launched gracefully down greased lanes. My toes tapped along the sidewalk, and spritely into the alley I leaped.
Bowl and Barrel has an intensely hip and lively interior. The restaurant area is adorned with large wooden tables straight from Renaissance-era Scotland, enchanting earth toned walls, and shelves laden with all sorts of pastoral accoutrements above the open kitchen: barrels, jugs, bottles, books, boxes, and copper. The bowling area rises out from the restaurant and bar, and possesses an equally well-crafted space to unhinge your bowling demons. The vintage-style leather bench seats sit across from each other at each lane, and the rustic brick and extended soft tones greet you with casual esteem. It’s a cozy den reminiscent of something Christopher Nolan’s Bruce Wayne might construct and allow only the hippest of friends to enjoy. The tables are shared between two lanes and might run a little tight on space if everyone is ordering, but there is plenty of room away from the lanes to drink while you wait in this fantastically boisterous bowling den. And as my fingers probed the glistening neon balls for the right fit, we ordered some drinks and settled in for what I hoped to be a record breaking pin smashing.
Like a good whisker tickling your ear on a Wednesday night, Bolsa Mercado is that revelatory night when you weren’t planning on being out, but found yourself living more than you ever expected watching fireworks at a dancing parade with a beautiful woman you had no business touching.
It’s close to noon and every lousy Uptown institution in walking distance just won’t fulfill the aching on your tongue. Your Johnny Walker morning has left you starved for circumstance, something to draw you out from your dwelling. This comfortable space you relax between is not suiting you, and you want more. I have the answer. There is a small market that sits on Davis, just a couple blocks down from the Bishop Arts District. You can’t bring your cat, but you may as well bring your appetite. I’ll refrain from mentioning all the craft beer, zip code honey, fresh breads, cheeses, yogurt, soups, sauces, sides, pastas and local produce that you should take home. I’ll not mention, but I actually will, that the market meats, delicious coffee, chips, jams, and distinguished wine selection will wow your bitty bits. I feel the heaviness in my heart lift every time I walk through these doors. Bolsa Mercado holds a special key that opens the universe to grandiose imagination. If I speak in convolution, it is no fault of my own. These words carry themselves, as the tastes and magic of Bolsa Mercado speak through me.
Who needs CNN, Reuter’s, WSJ, Gallup, entry polls, and exit polls? We pretty much know who is going to get all of Texas’ electoral votes so we might as well have some fun with it. Ruthie’s Cheesesteak food truck is conducting their own informal poll. You vote by your purchase of The Obamarama or The Romninator. Get the results on Ruthie’s Facebook page. I’d like to say that this is one of the silliest things that I’ve seen in this election until I found this.
One of my greatest achievements on Monday? Tuesday? was convincing the rest of the web team to eat at East Hampton Sandwich Co. during our weekly meeting time. To be fair, it didn’t take much convincing. Hunter Pond’s sandwich biz is, after all, a popular hangout spot in Snider Plaza these days. I propose that we all start doing the slow clap for Pond; he’s only 25 and people are lining outside the door of his first restaurant. East Hampton Sandwich Co. was packed around lunchtime yesterday. And now I can see why.
Hunter Pond, 25, grew up in Dallas a little sandwich-obsessed, but never found a place that served fine sandwiches just the way he liked it, so after a bit of time, he decided to open a shop of his own for handcrafted gourmet sandwiches. East Hampton Sandwich Co., named after the town in New York that Pond used to vacation when he was little, is opening up in Snider Plaza on Wednesday, September 12. Alex Urrunaga of Plan B Group designed the stylish, fast-casual restaurant to look like the inside of a beautiful summer home. Pond says of his sandwich shop, “It has a really artisan feel to it. We make all our from sauces from scratch and we cook all of our meats in-house.”
It’s hard for the law school grad-turned-sandwich shop owner to choose his favorite sandwich on the menu, but when he does, it’s either the fried chicken and jack (with Southern fried chicken, pepper jack, arugula, cured bacon, avocado mash, jalapeno cream sauce) or the turkey-bacon-avocado sandwich. Pair your sandwich with beer or wine from the menu, and Pond and Co. believe you’ll have yourself a mighty fine lunch or dinner at East Hampton Sandwich Co.
I write to you today as a former food truck skeptic. I’d eat every doubtful word that ever crossed my lips if there were any room left in my stomach after my Saturday night chow-down at the grand opening of the Cedars Food Park at Dallas Heritage Village.
Eighteen of the city’s most popular food trucks gathered in the clearing in Dallas’ first city park to feed hundreds of hungry patrons, most of whom were already avid food truck diners. Folk band The Sicklies played tunes best enjoyed from one of the many rocking chairs on front porches of 19th century homes. I chose to enjoy them from the front porch of the saloon, staffed by the bartenders of Lee Harvey’s, with a pilsner from Deep Ellum Brewing Company in one hand and a pulled pork po’ boy from Rockn’ Rick’s in the other. The classic combination of tender pulled pork flavored by a tangy, sweet barbecue sauce and dill pickle chips in a buttery toasted roll changed the way I will think of mobile cuisine. I won’t say it was the best pulled pork I’ve had in Dallas, but it was one tasty sandwich.
Jump if you love mobile munchies.6 Comments »
In conjunction with July’s Best Suburbs issue, I’m traveling to 10 different ‘burbs in the DFW area for a semi-weird cross-city food tour. I’ll be documenting all my finds in these ‘Burbalicious posts that’ll be peppered throughout June and July. If you feel like your suburb deserves a shot at some SideDish love, email me and I’ll ask my Magic 8 ball if I should go.
We had a cubicle debate the other day on whether Irving should be considered one of Dallas’ best suburbs if it’s ranked #58 on the list. I think the debate ended with a resounding no, or was that just my imagination? Not sure. I’ve been hitting up small towns lately like Murphy and Parker, though, so any city bigger than five square miles is a welcome change. I don’t know much about Irving except that it’s where all the Carrollton South Asians flock for grocery shopping and food. Other than that, the Irving blurb is pretty on point. There’s “nothing sexy” in this city. “Just safe, employed people who enjoy a little convenience, acceptance, some fun stuff to do—and chickens.”
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She’s looking for a restaurant or store that makes chicken salad “her way.” Why she doesn’t make it herself is a mystery but she asks you to pull out your crystal ball and make her life perfect. Hear her plea:
Hi Nancy! I know you get lots of questions but I am having a large (50+) baby shower for a friend and I want to serve an old fashioned chicken salad. I love my recipe which has shredded chicken, grapes, and almonds. I put a scoop inside a half a mango and serve. Do you know any big place that would make a batch like this for me? Would love it if you could ask your readers! Thanks!!!!
There is your task. Complete it.18 Comments »
Cheese and chocolate make my world go ’round, but the combination of cheese, chocolate, and Taste No. 5′s umami paste (a blend of tomato, garlic, anchovy paste, balsamic vinegar, etc.) inside a toasty little sandwich made my head spin yesterday. For lunch, the Web team ventured to Scardello’s for cheesy sandwiches. This Decadent Chèvre sandwich jumped out at me. I wanted to try it, but I didn’t want to risk my $10 on a dud of a sandwich. One of Scardello’s guys told me that he’d pay for my lunch if I didn’t like it, and whenever someone makes me an offer that I can’t refuse, I’m completely sold. It’s game over. Decadant Chevre sandwich, here I come.
Scardello’s just installed a new air conditioning unit, so it wasn’t sweltering for once. The temperature was nice and cold as I bit into a crunchy, toasty bread that held all three elements together compactly. It was sweet and salty at the same time, with just the right hint of bitterness from the umami paste. Melted (but not gooey) chocolate acted as a subtle bridge between the soft cheese and reddish-brown paste. I can’t imagine everyone loving this combo, but it’s a good lunchtime adventure if you’re tired of those boring ham and cheese sandwiches you bring to work every day.
To gear you guys up for July’s Best Suburbs issue, I’m traveling to ten different ‘burbs in the DFW area for a semi-weird cross-city food tour. I’ll be documenting all my finds in these ‘Burbalicious posts that’ll be peppered throughout June and July. If you feel like your suburb deserves a shot at some SideDish love, email me and I’ll ask my Magic 8 ball if I should go.
Let’s be honest. Nobody really travels to Lewisville for the food. If they do, they travel along 121 only to get stuck in the congestion that clogs up Vista Ridge Mall on weekends. Or maybe they have a thing for the Talbot’s Outlet Store on East Round Grove Road (like my mother). The parking lot at the Applebee’s in that area is always maddeningly full.
I made it my mission to find a place where non-Lewisville people could potentially travel to eat – a place that wasn’t even in our restaurant listings yet. That’s when I whipped out my Google search skills and found the Bayou Market, an “Authentic Cajun Kitchen.”
Bradford Pearson over at Oak Cliff People just alerted me to a good deal that ends before 3 p.m. today. If you follow these simple steps from Cafe Brazil’s website, you can earn yourself a free spicy chicken sandwich.
- Must purchase a drink – any drink
- You must print off this blog post and present it to your server or show it on your smartphone/iPad/laptop/etc.
- Not valid on to-go orders
- Offer valid while supplies last
This offer only applies to the Bishop Arts location, and make sure you print off the blog post that I linked in the instructions (so, obviously not this SideDish one). Have fun eating, then tell me how it compares to Chick-fil-A’s spicy chicken sandwich, will ya?
Robin Skinner from Ruthie’s Rolling Cafe alerted me to the fact that today is National Grilled Cheese Sandwich Day. According to a website called Punchbowl.com, it’s also National Grilled Cheese Sandwich Month. So technically, you have 18 days left to eat a grilled cheese sandwich in a celebratory fashion. Ruthie’s isn’t your only option. In Dallas, you’ve got Highland Park Pharmacy. Lucky’s, and The Porch on Henderson as sit-down restaurant options. Norma’s Cafe is also offering a free grilled cheese to dine-in customers who visit either of its two locations, and a portion of the day’s sales will be donated to the American Red Cross North Texas Region to help with the tornado damage. Lee’s Grilled Cheese rolls in Fort Worth.
Ruthie’s will be at the Flagpole at SMU for lunch today and at Celebrate Uptown for dinner. Lee’s Grilled Cheese will be closed today, but open at the Fort Worth Food Truck Park for Friday and Saturday lunch and dinner.
Where are you getting your grilled cheese sandwich fix today?
Oh, boy. This boy is asking the impossible. Perhaps you can talk him off the ledge. He’s got a hankering for a REAL Philly Cheesesteak sandwich.
Do you know anywhere in Dallas that makes a good Philly cheesesteak? Gandolfo’s uses cream cheese, so I couldn’t even bring myself to try it, and the people who suggest Texadelphia have no idea what a Philly cheesesteak is supposed to be. Thanks!
A real Philly cheesesteak? The last two I ate in Philly (Max’s and Gino’s) were made with Cheese Whiz.18 Comments »
Remember how I wrote about Capriotti’s and its plans to take over DFW one sandwich at a time? Then, recall how they sent 100 sandwiches to D headquarters for my co-workers to try, and most of them were pretty happy with their free sandwiches (minus the mayo).
I thought that would be my last interaction with Capriotti’s, but then a SideDisher posted a photo of this enormous banner on Nancy’s Facebook yesterday. Capriotti’s Plano location is sporting a hot new look along with a copy of my article posted in the window (minus the comments, of course).
In my imagination, I wonder if Capriotti’s trip to Kinko’s looked something like this:
Capriotti’s people: I want a banner with the whole headline included.
Kinko’s people: Er, how big do you want it?
Capriotti’s people: Biiiiig. So big that you can spot it from a satellite circling around the globe. So big that – should we enter another Ice Age, like, today – we could use it to build a big tent for a small population of loyal Capriotti’s customers.
Anyways, you should enjoy the sign while it lasts, Capriotti’s. I think our lawyers will be contacting you guys soon since ya’ll are breaking a couple of copyright laws and all. But before you throw that banner away, I have this one request: Send me your sign. I’d really like to hang it outside my house. That way, should I ever get lost in space, I’ll know how to return home.
(No, really, I do want the sign.)23 Comments »
As I opened the menu at Deli-News, the self-proclaimed “New York-style restaurant,” I casually asked my Brooklyn-born-and-raised Jewish friend what qualifies a delicatessen as New York style. Two hours later, I stumbled out of what could have been a long, neurotic Woody Allen movie. “It’s a Russian-Jewish thing,” he snapped. “You see this bagel. You see how this bagel shines. Now that’s a bagel.” I ate the bagel. “Now, you see this pastrami,” he snipped. “This is real pastrami. It’s got the right amount of fat and it’s steamed. It’s not too thick. It’s not too thin.”14 Comments »
After my online musings over whether Capriotti’s would be a good 50-store fit for our beloved DFW, the big boys over at Capriotti’s delivered four ginormous plates of sandwich samples to me and the office mates. D employees gathered ’round the choices yesterday, carefully selecting between the Bobbie (turkey, cranberry sauce, stuffing, and mayo), Homemade Turkey, Italian, and Slaw Be Jo (roast beef, provolone, Russian dressing, cole slaw). The conclusion? Capriotti’s sandwiches are – hands down – wayyyy better tasting than Jimmy John’s limp excuses, and if it continues to preserve historic buildings the way it is, I’m personally a-okay with its expansion into DFW territory as a big fan of the Bobbie. (Thanksgiving leftovers in a sandwich = genius) Just lay off on all the mayo, will ya?
Jump for high fives Continue reading "Sandwich Review: Capriotti’s Sandwiches Get High Fives"15 Comments »
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.