Anybody been to Bowery for a hot dog? Todd Johnson has eaten most of them and he files this report.
It looks like gourmet burgers have moved aside to make room for hot dogs as the next comfort food to get its trendy haute cuisine moment in Dallas, as evidenced by a number of planned openings by restaurateurs such as Phil Romano (Hofmann Hots) and Sarah Lombardi of Lombardi Family Concepts (Dog House). Add Tiffanee and Richard Ellman of Oak and John Paul Valverde of the recently shuttered Campo Modern to that list. The threesome partnered to open Bowery Uptown in mid-July. The original menu was dominated by dogs of all kinds, from the Chicago style to a savory beer-braised bratwurst to a duck sausage topped with seared foie gras. That last one cost $18.
Holy crow, where will all the parking spaces go! Rob Shearer updates the situation going on with the Oak Cliff Mercantile space leased by Sarah Lombardi earlier this summer. Shearer reports Lombardi (yes of that Lombardi Family Concepts) is also taking over the space next door and adding Dog House, an “eatery, taproom & commons.”
In the current edition of D Magazine, I review Urban Rio in Plano. As Leslie Brenner would say, “I quite liked it.” However, La B did not. Last week, she granted Urban Rio one lonely star (paywall may apply). I felt she took points off the place for the wrong reasons. She notes the ubiquitous TV screens (it’s Tex-Mex in Plano!) but dismisses the efforts the kitchen takes to produce fresh ingredients such as grinding corn into masa on site and making sophisticated, time-consuming sauces (inspired by Mark Miller!). She fails in Tex-Mex once again for stating: “For dipping, there are baskets of sturdy, not particularly addictive tortilla chips. The unnatural-looking bright green ones? They’re made from cactus, a server tells us.” Leslie, that’s a good thing.
And shame on you Mr. Scott Reitz. In his Dallas Observer review he types: “Sure, there’s an endless procession of store-bought chips you can dip in a tomato-heavy salsa or runny black beans…” Huh? Didn’t you spot the workers hand cutting the tortilla chips in the open kitchen? I’ll give Reitz three stars for grasping the history of Plano and noting the significance of Urban Rio. TVs or no TVs, Nathan and Bonnie Shea, who also own Urban Crust down the street, are responsible for adding a chef’s touch to the food served in historic downtown Plano.
Guys, I understand you are both from out of town, but in Dallas we take our chips and salsa seriously. Oh, I see a best chips and salsa post. Come on gang, tell these two where to go. For chips and salsa, that is.
For your consideration:
There have been plenty of prospectors who have talked about developing historic downtown Plano into a vibrant, hip destination. The Fillmore Pub and Vickery Park, two spinoffs from trendy Henderson Avenue in Dallas, sparked the fire when they moved in among the vintage clothing stores, furniture markets, and quaint embroidery shops that have populated 15th Street for many years. The little old ladies who lunch at Jörg’s Cafe Vienna began sharing the sidewalks with tattooed barflies.
But Nathan Shea is the one who fanned the flame. He has opened two thoughtful and successful restaurants, turning East Plano into a destination for diners from as far away as Oak Cliff. Plano doesn’t seem remote when you sit at a table in the second-story bar at Urban Rio and watch the twinkling lights of Reunion Tower in the distance.
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We called it here: Hot dogs are the new hamburger. It’s raining wieners all over Dallas. Phil Romano and Zaccanelli Food Group are readying to roll out Hofmann hot dogs. Today we learn Chef Brian Luscher of The Grape is throwing his dogs in the fight. On August 11, “Da Lusch” will debut Luscher’s Post Oak Red Hots at White Rock Lake Market. What are Luscher’s Post Oak Red Hots? They are house-made, all-natural, Post-Oak-wood smoked, South-of-Chicago- inspired sausages which will be served with pickles, sport peppers, mustards and other condiments made from scratch resting on fresh-baked buns from Garland-based bakery, La Francaise. Whew!
Will they be available at Eatzi’s? Probably not. For now, you can find them at White Rock Lake Market which operates the 2nd and 4th Saturday of each month from 8:00 a.m. – 1:00 p.m. at The Green Spot Market and Fuels. Need another Facebook “like”? BTW, all of you Chicago skeptics, and you know who you are, Da Lush is from hog-butcher-to-the-world town. And use guys, brush up on yah 588-2300, and git intada market beesfour yah beeyatch.5 Comments »
Kobayashi, excuse me, Kobi (小林尊), is the “Japanese eating sensation” who has claimed “dozens of competitive eating titles, including downing a world record 69 hot dogs in 10 minutes in July 2011.” That is not a typo. SIXTY NINE. (He also inhaled 337 chicken wings in 37 minutes.)
This morning Hofmann Sausage Company of Syracuse and the Zaccanelli Food Group of Dallas signed Kobi (please don’t confuse him with this loser) “as a business partner and brand ambassador.” Kobi joins, wait for it, the “Dream Team of Hofmann ownership which includes Roger Staubach, Frank Zaccanelli, Phil Romano, and Jim Boeheim and drives the creation of a new business division designed to expand the U.S. and international reach of Hofmann Hot Dogs.”
In other words, Hofmann Hot Dogs, the oldest hot dog company in America, are now posed to become the new hamburger. If Dallas restaurateur Phil Romano has his way, every child in America will eat 2,000 pounds of Hofmann hot dogs a year. Romano plans to roll out hundreds (thousands?) of Hofmann hot dog restaurants across the country. First one is set to open in Trinity Groves.
If you don’t believe me, you can just jump.
If you don’t want to jump, you can watch Kobayashi eat…6 Comments »