Pregnant With Paperwork: John Tesar has a lease.

John Tesar will not be stopped. The former (fill-in-the-blank) chef has inked a deal to take over the former La Tramontana space on Westchester in Preston Center. In January, Tesar announced he would be opening Spoon Bar & Kitchen in another space. However, the landlord killed the deal and Tesar moved his operation down the street.  Tesar has a signed lease, architect, and contractor and is scheduled to begin later this week.

Spoon will seat 68 and feature a 15-seat bar with a built-in raw bar and small plate menu. Tesar will be center stage in an open kitchen whipping up “three unique dining experiences”:  an a la carte menu that will change weekly; two nightly tasting menus (one from the land and the other from the sea); and a private chef’s table for 10. Cooking classes! Wine maker dinners! Eight seats almost in the kitchen! He plans to open fall 2012. Bring it, Tesar! Let’s Spoon! According to JT’s PR machine: Spoon is “ranked number seven on Eater National’s “25 Most Awaited Restaurant Openings of 2012.”

Just got Rob Walsh’s new book, Texas Eats, and I have a hankering for oysters. Who does them well in town? I’m just looking for a place that we know sources them from the Texas gulf (unless everyone does). Heck, maybe even if anyone does barbecue oysters or something interesting.

Whole red snapper cooked in foil

I realized a little too late that the Uptown Theater I purchased tickets to was in Grand Prairie, not in the Uptown neighborhood of Dallas, where I live. Always up for an adventure, I decided to make the most of my mistake — eat someplace on Main Street, Grand Prairie before the show. Surely a Main Street anywhere has something worth eating, right?

I hit up the city’s website for a recommendation after discovering D’s own couldn’t help and chose Agua Azul. The restaurant’s website read “Mexican Seafood.” “I don’t know what ‘Mexican Seafood’ is,” I wrote my dining companion, “but I am willing to find out.”

The restaurant is within sight of the theater’s neon marquee, though on a cold, dark night you might not want to walk the distance between the two. It was a festive welcoming: piñatas dangling from the ceiling, a merry Mexican soundtrack, walls painted like underwater scenes, and heart-shaped balloons leftover from Valentine’s Day filled the space, which includes a long bar and many more tables that first meet the eye. I noticed we were the only non-Hispanics in the joint — a fact that would remain mostly true for our entire visit (a lone Caucasian gentleman did sit down right as we were leaving).

I started with the ceviche tostada, which was merely catfish and chopped tomatoes in lime juice with a side of iceberg lettuce and a couple of slices of avocado. It was tart and light and the tostada stayed crispy under the fish for the duration of the meal.

For my main course I ate a fish called Wanda. No, sorry. I ate a dish called papayot, a whole red snapper baked in tin foil and served with “house rice.” The fish was huge and gorgeous and cooked to perfection with veggies – carrots, zucchini, yellow squash, broccoli – inside its packet. I especially appreciated how the carrots under the fish had caramelized a bit on the foil. Sausage bits gave the rice a nice smoky flavor. There were also bits of carrots and baby shrimp in the rice. But overall it was too salty to be edible. I ate every last bit of that fish, however.

If you’re the less adventurous sort, as my dining partner was, there are fajitas, quesadillas, and even a burger. But I’d stick with the fish if I were you. And maybe look at the address before you buy tickets to something with Uptown in the name.

Imagine for one second that you happened to forget that it was Valentine’s Day next week.  Maybe you were busy at work, maybe you were simply swamped with World of Warcraft, who cares.  You forgot and now your wife  is giving you the what for. I know how you feel, I’ve been there before.  There’s a reason the arms of my micro-fiber couch have sleepy-drool stains on them.

Fear not compadres, there is a foolproof way to get yourself out of the dog house and back on that lovely pedestal.

Step 1: Flowers (they are all suckers for dead plants).

Step 2: Learn the value of a good-ole, tear jerkin’ apology.

Step 3: Surprise her with a night out at Stephan Pyles.

You wife will be putty in your hands.

Mr. Pyles is, obviously, not the new kid on the block. The dude is a pioneer of southwestern cooking, like the Daniel Boone of Dallas dining.  I have had some of the most fantastic dishes of my life at the tables of this culinary mastermind. Yet despite the periodic shifting in the menu, there is one dish which remains a constant at our dinner table, the delectable Tamale Tart.

This dish screams flavor like a banshee with a bullhorn.  It’s uniqueness and sophistication defines what the name of Pyles has come to represent, and it should be on the must-try list of any Dallas diner.

The tart starts with a roasted garlic custard, made from heavy cream, pureed roasted garlic, and eggs.  The custard fills a tamale tart composed of masa flour, cornmeal, cumin, bell pepper and ancho chili.  The entire things if finished with a crown of fresh lump crabmeat, and a smoked tomato sauce.

There you go, you are no longer pond scum, you are now the most sensitive, caring man in the world.  But don’t thank me for saving your marriage, thank the big man in the kitchen, Cap’n P.

Part 1: Quickfire/Asian Domination

Last week, the chefs realized that one of the losing contestants (either Bev or Grayson) would be returning through Last Chance Kitchen, which would increase their numero to cinco. Sarah (who looks like Austin Eater editor Andrea Grimes, don’t you think?) is noticeably disappointed when Bev walks through the doors to compete with the other four in this elimination challenge because tiny Bev is a fierce competitor. She is a beast.

Now three out of the five contestants are repping the Asian continent. I would just like to point that out. #minoritypride

Jump for more shenanigans.

Padma then tells the chefs they have to walk around with blindfolds as they’re gathering ingredients. They must use every single ingredient they pick up, and the winner gets to choose between a new Prius v or a spot in the final four. Poor Bev. Half of the time, she is nowhere near anything edible; and the other half, she is feeling everybody up. (Not a bad excuse to bump into Paul, eh?) Bev and Paul undercook their fish and prawn (respectively) while Sarah and Ed’s dishes stand out to the judges. Ultimately, the corn soup with red chili and peaches that Sarah whipped up earns her a spot in the final four. She declines the Prius v (dumb, so dumb..) and chooses to spend the rest of her day lollygagging instead of competing in the elimination challenge. LUCKY HER.

Part 2: Elimination Challenge

Tom and Padma introduce the next part of this saga: The cheftestants must create a dish that will please their mentors. Somebody cue the waterworks. As soon as the mentors file in, Paul spots his Uchiko boss of eight years, Tyson, and immediately turns into a blubbering fountain of tears. Eventually, all the chefs start crying as introduce their mentors to the judges. Then the mentors start tearing up too, and the whole situation just turns into a big gooey mess.

Nobody wants to make their mentor look bad at the judging table, so the pressure is on. Since there aren’t any fresh oysters in Whole Foods, Ed picks up pre-smoked oysters which everyone knows is a dumb move except for Ed because he’s stressing himself out. Ugh. While Ed’s in the kitchen cooking his stupid smoked oysters, he says, “I just hope I didn’t psyche myself out.” Double sigh. Bravo, please keep all the heavy foreshadowing to yourself. I don’t want Ed to leave.

Part 3: Judging Table

While Sarah is off frolicking with her mentor, Paul cooks a chilled sunchoke and dashi soup, Bev fires up BBQ noodles with a risky wok move, Ed makes braised pork belly with pickles, and Lindsay adds too much cream to her seafood stew with mussels and clams. When the judges realize Ed bought smoked oysters instead of fresh ones, Padma nicely tells Ed to “please pack his knives and go.” Oh, Ed. Whyyyy did you have to pick those stupid smoked oysters? It’s OK, though, because at least this means I get to see you tomorrow with Michelle Obama.

Episode 15 Preview

The fearsome final four are in British Columbia, cooking Canadian game in thick jackets and snow boots. Is anyone else confused? I thought this show was supposed to be about Texas.

Like the mighty wild salmon, this spring TJ’s travels against the current from Preston Hollow to all points south, bringing fresh fish to Dallasites in every part of the city: Lovers/Inwood.  Henderson/M Streets.  Oak Cliff.  Our goal in 2012 is to take the mystery out of cooking fish. Not just for our customers, but for all of Dallas. So we’re coming to you to answer all of your fish questions.

Feb 22 - TJ’s partners with DUO All Things Culinary for Fresh is Fabulous Cooking Class.  6:30-8:30, see DUO’s website for details and to book.

March 4 – TJ’s hosts a Roll Your Own Sushi class at Veritas Wine Room. TJ’s will provide everything you need to make rolls, Veritas will pair with sushi-friendly wines. Time & Price TBD, will be announced via TJ’s and Veritas FB pages ASAP.

March 15 -TJ’s brings fresh fish to sell at Bolsa Mercado. Emphasis on sustainable species. (Depending on response, could be a regular gig).  4pm-7pm.

Grouper brain salad. Barrel fish in broth.

Last Tuesday the Snooty Foodie attended the awesome idea for a dinner at Campo Modern Country Bistro. We’re running behind on getting the report up, but sometimes being late is better than not at all. Apologies to all concerned.  John Alexis from TJ’s wrote about the Total Catch project in January. He was so inspired he helped organize a dinner to promote the movement. Hungry for grouper brains? Read on.

The stars seemingly aligned Tuesday night amidst a torrential down pour.  We had a cool, envelope-pushing chef cooking up some seriously unheard of fish at a bustling new spot in the culinary capital of Dallas.

The cliff notes on the Total Catch project is this:  Let’s say a fisherman in the gulf is out trying to catch red snapper for his restaurant customers.  He tugs on the line and pulls his catch aboard only to find himself staring at a beard fish or (heaven forbid) a scorpion fish. He throws it back and that little fishy has, at best, a 50/50 shot of making it. That’s the common practice since these guys can’t sell a scorpion fish to their customers. Incredible waste of a gazillion pounds of fresh fish, huh? So, two heroes start a service that finds a home for these under-marketed and under-appreciated fish.  Take that Captain Nemo!

Enter Jon Alexis, head tuna at TJ’s Seafood Market, seafood freak, and frequent (jonfromtjs) poster on SideDish. Once he learned about the Total Catch market, he started buying these random fish and selling them at TJ’s. Not only did he want to support the cause, he wanted to educate his customers on these unheralded creatures from the sea.  (John, please jump in and give more detail on your efforts and maybe more description on the fish we ate)  Random thought: did you know there are almost 1,500 different species of fish in the Gulf of Mexico?  And we see, what, maybe a half dozen different species on restaurant menus?  Try something besides ahi tartare and blackened redfish people!

Beardfish. Menu.

Now, bring in the Total Catch dudes and Jon from TJ’s to Campo Modern Country Bistro in the OC where Chef Matt McCallister fires up the burners in the kitchen. Seven courses for $50! Absolute no brainer.

As anyone who is paying even remotely close attention to the Dallas dining scene knows, Chef McCallister has been tattooed with the label of being the guy that challenges his diners and slices and dices on the culinary edge with every plate he sends out of the kitchen.  We were very excited to see what he could do with a kettle full of B-team fish.  On to the food…

The Raw Course was a Piggy Perch Ceviche with a streak of very intense chile, dried olives and something called onion ash. The ceviche was nice enough though a little chewier than I like my raw fish. The chile had great spice but it honestly overpowered pretty much everything on the plate. Still, it was the best damn piggy perch ceviche I’ve ever had!

Course 2 was a steamed barrel fish in a vegetable broth with (I didn’t count but the menu said) six diced vegetables. This was pretty disappointing. I get that you’re cooking a tasting menu for 50 or so people but there’s no good excuse for luke warm broth IMO. Pretty much killed the whole dish.

Fried Sand Trout was spectacular. This little guy was fried whole and sat on satsuma preserves with a dot of garlic mustard on each side and a little limey micro herb called oxalis.  We just picked him up and smeared a bit of preserves and mustard in every bite. Really special.

Piggy perch ceviche. Seared queen snapper in fish sauce caramel.

The poached course, as we found out later, had the advertised mackerel, blue runner, and blue fish but also some grouper brains that made up the “dirty” farro.  Chef Matt told us mid-bite about the grouper but that didn’t slow us down a bit. Very, very flavorful. Definitely something I’d order again.

The roasted course was a whole fish presentation served family style with each table getting a different fish. Our table had the beard fish and it was better than any beard I know.  Texture wise I would liken it to yellowtail. I thumb wrestled my table mates for both the left and right cheek and there were simply sublime. A stock pot was passed around to ladle some broth over the fish. It had tiny chunks of house cured chorizo and English peas in it. It was fine though kinda unnecessary and I really don’t know why the peas were in there. They were hard as a rock and didn’t really seem to fit.

The seared feature was Queen Snapper along with some charred kale (yum!) and fish sauce with caramel. This was probably my favorite course of the evening. The hunk of snapper was seared to a crust on one side but the middle was moist and flaky. The kale and the fish sauce caramel pairing was off the charts good.

I was honestly full to the gills at this point, but we finished the meal with some pound cake with lemon curd and smoked huckleberries.  The huckleberries were interesting and the pound cake was, well, pound cake.

Overall this was a great idea and experience.  Who knows, we could’ve eaten the next Chilean Sea Bass ?!  Kudos to these guys for saving the lives of these odd-man-out fish while also giving these boat captains another revenue stream for their catch. Let’s give a golf clap to John from TJ’s too who is as passionate about fish as anyone not named Aqua Man. And, of course, Chef Matt and the Campo team deserve a shout out as well. This was our first trip there and even though Matt’s apparently bolting soon to open his own resty in the design district, it definitely seems like the crew is in place to maintain the early success they’ve had. Thanks to all for a great evening!

(Photo courtesy of Willy Warner, Connolly Seafood.)

These sweet little babies above were pulled out of the cold waters off Nantucket yesterday and are headed to Dallas as I type. Some restaurants serving them include Fearing’s, Abacus, Stephan Pyles, Nosh, Lucia, T.J’s Seafood Market, and Eddie V’s. Restaurants, list your names below if I missed you.

Florida Stone Crabs – a trip to Miami without leaving your home. Stone crabs are sweet, mild, and delicious. Dip in TJ’s Creamy Mustard Sauce for an authentic experience. Prices are in flux – right now LARGE claws are 31.99/lb.

Thanks for that, Jon. Oh, and I love the video. It cracks me up.

Part of the Total Catch.(photo by Jon Alexis.)

Jon Alexis, know on every blog in the United States of America as jonfromtjs, handles the marketing for TJ’s Seafood Market, the successful fish market in Preston Forest. He is a conscientious student of seafood. Recently he learned about Total Catch Market, a project (and blog) run by PJ Stoops and Billy Tellez of Louisiana Foods. Their niche is selling by-catch fish, the innocent fishes caught by fishermen actually fishing for a higher profile fish. JonfromTJs was so moved when he heard about these guys, he jumped in his car and drove to Houston.  He sends a brief story about his experience along with cell phone pictures. I am going to run it below. Grammar police be warned: the copy is unedited only because I am low on time at the moment. Take it away jonfromtjs:

Fact – Global demand for seafood is increasing exponentially.

Fact – To meet this demand, we are overfishing our oceans.

Fact – When targeting a species, fishermen throw back any other species they weren’t intending to catch.

Fact – The majority of these fish die when thrown back into the water.

Conclusion – why are we not better utilizing Gulf BY-CATCH?

PJ Stoops and Billy Tellez came to this conclusion a while ago. Now every weekend in Houston, they set up a pop-up market to sell absurdly-fresh Gulf by catch. By catch is any fish caught by the fisherman besides what species they are intending to catch.

Most of these fish are delicious – some are even considered delicacies in other waters.

I traveled to Houston last weekend to learn more about Gulf by catch and some unique species of fish.

After spending some time with Billy Friday afternoon (PJ has gotten tons of media recognition lately for his seemingly infinite seafood knowledge, but Billy deserves a lot of credit as well), I had dinner at Reef restaurant.  Chef Bryan Caswell is another proponent of using everything the Gulf has to offer. Kinilaw Ceviche with Blue Crab, Orange, Coco-Lime Broth was light and fresh.   Roasted Grouper with Corn Pudding, Salsa Cruda, Grilled Peach had a Southern warmth…Houston meets Charleston.

My favorite dish was Grilled Cobia, Broccolini, Orange Mustard, Jalapeno Relish. Cobia is a farm-raised fish that we don’t see too often in Dallas.  Buttery flavor of Mahi Mahi with the firm texture of Swordfish – you can cube it like you can beef.  If you like Ivory Salmon, you’ll love Cobia.

Saturday morning at 8:30am, I arrived at the Total Catch market and in-the-know Houstonians were already lined up for the 9am start time.

The selection is different every week depending on what the fishermen caught. The catch is posted the Friday prior on their blog. Last week’s catch included mangrove snapper, barrelfish, beardfish, triggerfish, blackfin tuna, rock hind, almaco jack, longtail bass, scorpionfish, and more.

So what does this fish taste like?

Barrelfish is very similar to Grouper and a great fish for any recipe requiring a mild-medium flavored flaky white fish.

Beardfish is extremely rare – PJ and Billy had only seen it a handful of times in their years working the Gulf. Beardfish is a sweet whitefish with a very small flake – it almost tastes like crabmeat as it breaks apart in your mouth.

Triggerfish is sweet and firm. Similar to Pompano. My favorite fish of the catch.

Utilizing these fish is not just a marketing gimmick or a “green” ploy.  Sustainability aside- these are delicious, healthy fish we are throwing back most likely to die!

Houston and Austin are already seeing these fish and others available in their cities. TJ’s will be carrying a selection of Gulf By Catch on the weekends and chefs and restaurateurs around the city have already expressed interest.

Meso Maya's foyer (left) and strawberry & serrano margarita (right) (All photos courtesy of Meso Maya)

What to expect: Meso Maya, the self-labeled “simple modern Mexican food” restaurant that opened in Preston Forest Shopping Center last week has success writ large from the kitchen to the curb. First, chef Nico Sanchez (The Porch, Hibiscus), whom owner Mike Karns (president of El Fenix) lured away from the Consilient Restaurant Group, is heading up the kitchen. Second, the management team is being wrangled, in part, by the lovely MCrowd veteran, Elizabeth Ruiz. Third, the menu is packed with abundant deliciousness from the fresh margaritas, to the guacamole, to the house-specialty budin Azteca.

We visited (undercover) last week and are still talking about it today. Here’s the scoop:

jump for pictures and details…

On the menu: We started with a house margarita and an order of guacamole. The restaurant’s benchmark — a stunning, fresh margarita — provided a refreshing wake-up call. In a town where you can end up with a margarita made from a mix as easily as you can find yourself drinking a wine-a-rita, being presented with such a solid house drink is worth noting. Within minutes our guacamole arrived. While it was not made tableside, the mash did not suffer from the lack of theatrics. It’s chunky, creamy texture, simple recipe, and verdant color make it a must-order. Likewise for the accompanying chips and house salsa. Although I did not ask at the time, I’d put money on the thin, salty, crispy chips being made in-house.

Rough wood, succulents, and stucco accents hit the interior Mexican vibe hard.

For an entree, I ordered the house specialty: shrimp budin Azteca, which is a sort of Mexican lasagna. My companions settled on carne asada and chicken enchiladas. While the carne asada’s saltiness and moderate chewiness made it just so-so, the budin Azteca was worth ordering again and again. Think of it as Mexican comfort food. The layered corn tortilla pie is neither fancy or complex, but the satisfaction that comes from biting through so many layers of tortilla, cheese, and salsa verde…there’s very little as satisfying. When paired with an order of the cheesy, creamy, savory elote (street corn), the combination is elegant (albeit unnecessary).

Budin Azteca with shrimp (left); queso fundido with an avocado rita (right)

Also notable were the tortillas used in the enchiladas. I would not have thought to praise this in a tortilla, but these were delicate and pliant in a way that all but vanished on the tongue so that the flavors of the chicken, cheese, and sauce could claim center stage.

For dessert, we took our server, Cesar’s, recommendation and ordered the postal de moras, or blueberry terrine, which turned out to be a hot, hearty, dense blueberry cobbler that would score big points any brunch or dessert table. At the end of this particular meal, the flavor and texture pushed us to a place that was nearly transcendent. This one dessert, while not huge, provided a portion-correct capper, even when split between three people.

Succulents (left) and pollo con mole (right)

Who was there: A real mix of Park Cities parents, nondescript regional-Mexican devotees, and even a table of savvy-looking teenagers.

Where to sit: That’s a tough one. William Baker (Meddlesome Moth, Cibus, Rusty Taco) designed the 4,800-square-foot space to have three dining areas and a bar overlooking the open kitchen. The room has little dead space. If you are on a date, ask for the back room with its shadowy corners. Large group? Reserve the maxi-banquette in the far back. Otherwise, sit in a booth along the wall, or at the bar where you’ll have a view of Nico’s kitchen. 

The sultrier back dining area.

Price: The bill felt very reasonable, especially given the flawless service and the level of our enjoyment. For a margarita ($7), guacamole ($8), two soft drinks ($2.25), chicken enchiladas ($11), budin Azteca ($14), carne asada ($18), elote ($4), and postal de moras ($6), our dinner for three came in at $77.90 before tip.

Nice detail: The styling of the room is top notch, from the succulents on the tables to the thematic Mexican furniture in the foyer. Also of note, our waiter, Cesar (who you can also find at La Duni), is one of my favorite servers in town.

The takeaway: Surprisingly, we did not need a reservation, but I’d imagine, now that the word is out, those days are gone. Regardless, the vibe is easy and feasty and did not feel rushed. I’d have preferred if the manager had not called me a “lightweight” for only wanting one drink, but that’s a small gripe from an otherwise stellar experience.

*Hey, eagle-eye: yes, you’re right. The images do not match with all of the dishes mentioned in the text. Sadly, we were unable to gain access to shoot photos of our own and instead are using images supplied by the restaurant. They’re good images, but still…

Simply put: Mind-blowing ceviche for...wait for it...$2.75.

There’s about to be an angry mob with torches and pitchforks outside my cubicle, ready to string me up for disclosing their favorite hole-in-the-wall: Seafood Shack. Blame D’s director of online media, Julie Blacklidge Kinzie, for grabbing me at our Monday morning meeting to rave about the ceviche and margaritas.
jump for more..

Rita Mondays at Seafood Shack (left); gooey shrimp enchiladas (right)

Of course, I had to check it out immediately. My pal and I pulled into the parking lot off Webb Chapel at around 5:30; Seafood Shack was already packed with friendly crowd lined up to place orders and hunkered down over the 15-20 plain tables. The overhead menu centered on ceviche, shrimp enchiladas, tacos and tostadas, and some fried items. No beef, no chicken—just straight-up seafood. Huzzah.

As luck would have it, we had come on a Monday, when margaritas are $2 all day and plates of ceviche and shrimp tostadas are $2.25 and $2.75 respectively. We ordered all of the above, plus an order of fish tacos, a plate of shrimp enchiladas, and a side of hush puppies.

Fish tacos are flaky and savory.

Without resorting to hyperbole, let me say that the ceviche was the most addictive I have tasted since 2000 when I spent a spring weekend in Miami. So citric and bright were the flavors that we felt moved to share the love. We sent out some texts and called in reinforcements. Within 15 minutes, our group grew from two to six, everyone of us, adults and kids, tucked in and so relaxed we almost forgot that it wasn’t the weekend.

Same goes for the shrimp enchiladas (creamy and rib-sticking), fish tacos (so flaky and moist), and shrimp tostadas (not mind-blowing, but still pretty darn tasty). Thumbs-up, all around.

Day boat striped bass in Gloucester caught this morning will be in Dallas tomorrow.

The last two Julys I spent some time in Boston. Not only do I love the city; I love the food. Particularly the seafood (duh). In 2009, I joined Jim “Sevy” Severson, wife/partner Amy, and their two kids on their family vacation. Yes, I am desperate for friends, but I wasn’t just busting into their family vacation, we’d all enrolled in Steve Connolly Seafood’s School for Chefs. Many Dallas chefs (Dean Fearing, Kent Rathbun, Marc Cassel, Sharon Hage) have toured and learned from the plant’s two facilities: one in South Boston, the other in historic Gloucester.

I ended up writing a feature about our trip. To this day it remains one of the most interesting (and fun) adventures of my life. Meeting the fisherman who risk their lives and fortunes on a daily basis changed the way I think about the food on my plate. Especially the seafood.

One of my fondest memories came during a tour of the plant in Boston where the fish are processed and packaged for delivery. Our guide at that point was Robert Chandler, a marine biologist, senior buyer, and general manager of the facility. As he was explaining how the scales were removed from fish, his right hand was massaging the mouth of a huge striped bass in a tub next to him. I made some snarky remark about his unconscious tendency to rub a fish and he laughed.  I wrote:

“I love this fish,” he said, absentmindedly massaging the mouth of the fish with his thumb. “They are the quintessential Massachusetts summertime fish. You know when the striped bass are running. The Red Sox are playing, and times are good.”

Anywhoo, it’s summertime in Dallas and this morning I received word that the striped bass are running. Those in the picture will be served at Fearing’s, Neighborhood Services Lovers & Preston, Dragonfly, and Neiman Marcus downtown tomorrow.