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Articles about Second coming

John Tesar to Open Spoon Bar & Kitchen in Preston Center, Take Two

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.”

posted by Nancy Nichols | April 23rd, 2012 1:34pm | filed under Breaking News, Celebrity Chefs, Cooking Classes, Hippie revolutions, My Happy Pills Are Working, Openings, Peripatetic chefs, Restaurant News, Second coming, SideDish Bump!, The Brad, restaurant business news, seafood, youthful spontaneous restaurants | 5 Comments »

Happy Valentine’s Day: Off-Site Kitchen in Dallas is Open for Business

Slow-cooked pork covered with caramelized onions and peppers.

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.

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posted by Nancy Nichols | February 14th, 2012 11:28am | filed under Bring it!, Burgers, Celebrity Diners, Cult Cuisine, Hole in the wall, Meat, Merguez Sausage Hunt, Openings, Restaurant News, Sandwiches, Scoops, Second coming, Silly Reasons to Celebrate, Take-out, Valentines Day, chickens, lunch, mob scenes, pork, youthful spontaneous restaurants | 1 Comment »

Lisa Garza Names Jeffery Hobbs “Leader of the Kitchen” at Sissy’s Fried Chicken

Lisa Garza juggles relationships to get Sissy's Fried Chicken open.

At this moment, Lisa Garza is doing a walk through of her new space on Henderson Ave. The former Hector’s on Henderson will soon be transformed into Sissy’s Fried Chicken. La Garza’s idea is to serve “low-country” food in honor of her Southern roots in a “Billy Reid” dining room. Tea-infused vodkas (trending!) and specialty cocktails (a must have) will be featured.

Although La Garza is all about sisterhood (“I am Sissy,” Garza says. “Sissy is southern slang for “sister” and I am developing every aspect.”) there will be no sissy in the kitchen. La G has plucked Jeffery Hobbs and named him “leader of the kitchen.”

Oh, it’s a tangled tale—an episode of As the Restaurant Turns. Here’s the synopsis: Lisa was married to Chef Gilbert Garza. Together they operated Suze Restaurant, the cozy spot on Midway and NW Highway. At some point, Jeffery Hobbs joined the happy couple to work on the kitchen team as chef and partner. Hobbs and Gilbert ran a great restaurant. Lisa concentrated on catering. Lisa was picked as a contestant on Next Food Network Star. The experience was devastating, as most former TV reality participants will admit is generally the case. The Garzas divorced and Lisa retreated for a couple of years. She emerged as a fancy caterer. Found a new guy. Got re-married and is now pregnant with new restaurant.

After eight years at Suze, Hobbs splits to partner with burgeoning bully restaurateur, Jack “Maple & Motor” Perkins. They’re consulting on taco joints. Then La G calls Hobbs and asks him to be the “leader of her kitchen.” According to La G, Gilbert has given his blessing to the deal. See, there can be happy endings. Or beginnings. Stay tuned.

posted by Nancy Nichols | December 8th, 2011 11:45am | filed under Celebrity Chefs, Cult Cuisine, Food On TV, History of Dallas Food, How to Open a Restaurant 101, I Went to College for This?, Nostalgia, Openings, Restaurant News, Second coming, hostess gifts, make mine a double, sassy pants, youthful spontaneous restaurants | 8 Comments »

This Little Piggy Went Downtown

Oh yeah, it's for real.

We’re suckers for any press release that contains the following sentences:

  • Yes, this is really real.
  • Don’t you judge us; we all knew it would end up here someday.
  • And yeah, your right we probably did go too far this time.
  • Sorry, Mom.

It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.

Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.

If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.

you know you want more. jump for it… (more…)

posted by Sarah Reiss | November 15th, 2011 12:34pm | filed under BBQ, Bacon, Bring it!, Cheap trick for comments, Chef's tasting, Cult Cuisine, Daniel Walker, Diets are stupid, Eat This Now!, Food Porn, Good Morning, Good Service, I Hate it When That Happens, I Went to College for This?, I'm a sucker for a man in flannel, I'm about to get fired, It's just lunch, Keep Dallas Douchey!, Meat, Merguez Sausage Hunt, Musical Press Releases, Newfangled condiments, Nostalgia, Procrastination is part of the creative process, Really stupid joke, Really?, Rewritten Press Releases, Scoops, Second coming, Sexy food, Sing Along Press Releases, Slow News Day, Snacks, Things To Do, cheap eats, classes, hold on to your effin hat, make mine a double, party, pop-up restaurant, questionable behavior, questionable judgment, sassy pants, somebody help this poor girl out, who'd a thought? | 13 Comments »

Anthony Bourdain Kicks Some Serious Sass in Dallas

Anthony Bourdain on stage at the Majestic Theater in Dallas. (photo by Elizabeth Lavin)

Last night, Anthony Bourdain fans packed the Majestic Theater. Baseball be damned, the worshipers of All-Things-Anthony showed up to lay themselves at the cowboy-booted feet of their hero.

Tony walked onto the stage at 8:10 and greeted the audience: “I am a whore. I am in every way compromised, jaded, bought and paid for, including my nice f—ing jacket.”

For the next hour and 45 minutes, the crowd hung on his every word. He was loose, casual, at ease, good-natured, straight forward, no bull. He was exactly the guy you see on TV, except, in person, you could see just how fine he wears boot-cut jeans.

After the show, we got to hang out with Tony and watch him sign books and greet his fans. Hundreds of folks bought books and stood in line to get his autograph. He walked into the VIP room and he very calmly said, “Look, I’m here and I’m not leaving until every book is signed, every picture is taken. I’m not in a hurry, so grab some food, have a drink, relax.”

I plan to write a longer report, but my day job calls. In the meantime, I’ll post the pictures that Tony most graciously allowed our photographer, Elizabeth Lavin, to shoot. Oh, and John “Jimmy Sears” Tesar was there. I mean everywhere. If you notice him in every shot, it is because he tried to get in every shot. At one point I thought he was going to start signing copies of Bourdain’s Medium Raw. He could have. That’s how he serves his burgers.

On to the show.

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posted by Nancy Nichols | October 28th, 2011 1:21pm | filed under Bring it!, Celebrity Chefs, Chef groupies, Cult Cuisine, Events, Foodie People, Game 6 Almost Killed Me, Go Rangers!, Hot Links!, I Went to College for This?, Keep Dallas Douchey!, Nutjobs, Overprivileged chimps, Second coming, What The Pho?, beer, celebrity sightings, hold on to your effin hat, mob scenes, sassy pants | 13 Comments »

Sigel’s Fête du Bordeaux Dinner at The Mansion on Turtle Creek

“2009 may turn out to be the finest vintage I have tasted in 32 years of covering Bordeaux…a magical vintage.” – Robert Parker

This man can afford this dinner.

If I were a rich man, I’d buy the last two seats to this spectacular dinner on October 26. Since I am neither rich nor a man, a subject that is oft debated amongst these cubicles, I will pass the opportunity on to those who have enough dough to go. The dinner looks to be bobbydazzler guaranteed to erase the reality of the brutal economy from your mind. If only for one night.

Hit it, Jasper:

Our [Sigel’s] 2009 Vintage Premier Fete de Bordeaux at The Mansion on Turtle Creek promises to be the most exciting dining event in Dallas this year. In addition to the wonderful white and red wines from Bordeaux we are proud to announce that Maison Ruinart will be our Champagne partner for the evening. Established in 1729 Ruinart is the oldest Champagne house, specializing in Blanc de Blanc and Rose bottlings.  The menu from Chef Bruno Davaillon has been finalized and promises to be the perfect accompaniment to these fantastic wines. Featuring: Jean-Charles Cazes - Lynch Bages & Ormes de Pez;Anthony Barton - Leoville Barton & Langoa Barton; Nicolas Glumineau – Winemaker, Montrose & Tronquoy Lalande; Melissa Bouygues - Owner, Montrose & Tronquoy Lalande. Wednesday, October 26 @ 7PM. $225 per person. For reservations please contact: Randy McLaughlin - 214-350-1271 or rmclaughlin@sigels.com.

Wait until you read the menu and pairings.

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posted by Nancy Nichols | October 12th, 2011 2:06pm | filed under Cult Cuisine, Events, Go Rangers!, Restaurant News, Second coming, The Brad, food pairings, sassy pants | 8 Comments »

Studs Terkel Was My Homeboy—Or What’s On the Menu For Your Labor Day Cookout?

After staring into my fridge for the umpteenth time this week and exclaiming out loud to anyone within earshot, “Who lives here, and why don’t they buy any food??” I’ve realized that it’s time to actually go to the grocery store. And with the long Labor Day weekend ahead of us (I vaguely remember offering to host a cookout at the family compound), I’d better get on the menu-planning ball sooner than later.

Also, apropos the holiday, back in the early 1990s I went to hear Studs Terkel speak on the topic of labor and will never forget what an eye-opener it was to finally understand what the holiday was all about. It’s a fine thing to have gotten dressed-down by the cigar-smoking big pappa of the working class. I have to admit, I was a little bit in love with him after that. So every year I offer a toast Studs (and promise to name a child or dog after him someday). Often there’s a signature drink involved. One year we created a drink called “The Working Poor,” but that bummed everybody out. Another year it was a gin concoction called “Not In My Bathtub,” but the gin made everybody mean. So a new drink is in order.

Problem is, I’m flat out of ideas. So, I’m going to steal some from you. What dishes are you making for your Labor Day gathering? And while you’re at it, any suggestions for a Labor Day-themed drink are welcome. Hell, if I get enough good ones I might even mix up a few and let the guests decide.

posted by Sarah Reiss | September 1st, 2011 11:10am | filed under Delis, I'm a sucker for a man in flannel, Labor Day, Nostalgia, Not-so-skinny bitches, Procrastination is part of the creative process, R.I.P., Recipes, Second coming, Somebody Help, cocktails, cookoff, cookouts, make mine a double, menus, party, sassy pants, somebody help this poor girl out | 2 Comments »

First-Take Review: Meso Maya Rocks Preston Forest With Regional Mexican Moxie

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… (more…)

posted by Sarah Reiss | August 25th, 2011 1:47pm | filed under Openings, Regional Mexican Cuisine, Restaurant 101, Restaurant News, Second coming, Sexy food, Spicy foods, seafood | 6 Comments »

My Turn: Dough Pizzeria Napoletana in Dallas

Arugula and prosciutto pie from Dough Pizzeria Napoletana in Dallas. (N.N.)

The boys at the office wanted to try Dough’s (I am now officially shortening the name) pizza so, ever eager to please Zac and Tim, I headed over. I arrived a little before noon. No lines. The restaurant was about 80 percent occuPIED. There were five people at the host stand, one of which I believe was co-founder Lori Horn. (The Dallas location is owned and operated by Keith Hall and Brad Liles.)

Anywhoo, I asked if they did take-out. The gal I believe to be Lori Horn (GBTBLH) winced. “We really wish you would have a seat and eat your pizza here,” said GBTBLH. “By the time you transport it anywhere you will not get the whole experience. It only takes 90 seconds to make and it just doesn’t taste the same outside of the restaurant.” I persisted. “My office workers will be very disappointed,” I said. Then GBTBLH said I should call them and have them come over. I really didn’t want to have to explain what Tim Rogers would say to that phone call so I insisted one more time.

With a heavy heart, GBTBLH made me the second person to order take-out at Dough in Dallas.

Jump. (more…)

posted by Nancy Nichols | August 16th, 2011 2:54pm | filed under Bring it!, ChirpyChirpy, Cult Cuisine, I Went to College for This?, It's just lunch, Nutjobs, Openings, Overprivileged chimps, Restaurant News, Second coming | 33 Comments »