Jon Alexis, the shameless self-promoter of TJs Seafood Market, is standing behind my desk holding a jumbo-sized stone crab claw to my head. ‘”Listen to me,” he says. “We now that we have two stores, we have serious buying power.” He pokes the claw deep into the back of my neck. “Now I’m able to leap over a vendor and get them FedExed directly from the boats. Now put that up on SideDish.” Jeezy Pete, this guy is turning into the mahi-mahi mafia.1 Comment »
3 Comments »
Eater National just announced on Twitter that Food Network’s Queen of Semi-Homemade, Sandra Lee, is launching a new eponymous magazine that’ll ”cover all aspects of living well — from cooking and entertainment to fashion and style.” Frightening. Let’s just cross our fingers and hope this woman doesn’t commit any more cake crimes.
Man, you folks in the Highland Park/Oak Lawn area are in for a big treat once October 1 arrives. I know Nancy already reported earlier that Jon Alexis, the owner of TJ’s Fresh Seafood Market announced he’s opening a second location at 4212 Oak Lawn (which is right smack dab next to Julian Barsotti’s Italian market and restaurant, Carbone’s), but new details have called attention to the 1,636 square feet of space Alexis plans to creatively use.
Alexis excitedly tells me that he and Barsotti are conspiring to jointly work on cooking demos, classes, tasting menus, and special menus. “If you go to big cities, Italian markets and fish markets are natural neighbors. We haven’t committed to anything yet, but every time we talk we have ten ideas we want to do together.”
Luckily, the two peas in a pod have plenty of time to figure all that out. Alexis just signed a ten-year lease for the new TJ’s, which will be strikingly different from the old TJ’s. This one will have culinary-trained staff and chefs who’ll help cook your fish on the spot and write down instructions on how you can replicate the recipe at home, should you desire that. Alex also adds, “It’s a seafood market but with 24 seats. What we’re really excited about is the opportunity for people to eat at TJ’s prepared dine-in section.”
Jump if you like seafood as much as Jon Alexis.
Jay Jerrier is either the smartest restaurateur when it comes to using social media effectively or a total social media whore. The distinction doesn’t matter. He has 5,000 “likes” on his Facebook page and, to celebrate, he “doing $1 pizzas tonight at Cane Rosso from 6pm – 9pm.” His goal is to real 10,000 “likes” and do it again. Rules:
Tonight only at our Deep Ellum restaurant
- $1 Marinara, Margherita, or Focaccia…no additions or substitutions
- Dine In ONLY
- 6pm – 9pm…we open at 6pm!!
- Be nice to your servers (i.e. please tip them like you paid full price…a $0.25 tip is not cool)
- It is NOT BYOB tonight
Who knows what will happen if Facebook adds a “love” button. Let’s get this party started.3 Comments »
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.”5 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.
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.8 Comments »
We’re suckers for any press release that contains the following sentences:
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… Continue reading "This Little Piggy Went Downtown"13 Comments »
“2009 may turn out to be the finest vintage I have tasted in 32 years of covering Bordeaux…a magical vintage.” – Robert Parker
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 email@example.com.
Wait until you read the menu and pairings.8 Comments »
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… Continue reading "First-Take Review: Meso Maya Rocks Preston Forest With Regional Mexican Moxie"6 Comments »
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.