J. Pepes on Greenville is closed for renovations. A loyal SideDisher and J. Pepes fan writes in:
J Pepes is closing for “renovations” after Sunday (2/3). Don’t know anything else about what they’re doing, when they’re reopening, etc., but the many regulars are despondent at the loss of their local.
Eater National calls Pizza Hut’s new pizza sliders a “monstrosity.” I call them fancy bagel bites.
Winning the “Grossest Super Bowl Foods” category, these chicken wings cupcakes from a New York bakery are truly, deeply nasty. ABC News says that “the cupcake itself is made of cornbread then topped with blue cheese frosting and accented by an actual chicken wing on top.”
Bonus: It’s National Pancake Day at IHOP tomorrow (Feb. 5). FREE pancakes, my friends. Free pancakes.
It’s 1 a.m. and you have a massive cupcake craving that’s ruining your entire night. What do you do? Suck it up? Brave the night, albeit cupcakeless, as man was designed to do since the very beginning of time?
No, because starting as early as fall, word has it that you can go to a cupcake ATM at Sprinkles‘ Plaza at Preston Center location for a late-night snack. The machine is supposed to hold 600 cupcakes at one time, and, according to Bradford Pearson on Park Cities People, “the cupcakes are cycled out to maintain freshness. All uneaten cakes go to a local charity.”
Pray, tell me which local charity would want stale Sprinkles cupcakes? The fresh ones are honestly scary enough. It’s a simple mathematical formula for those of you who understand equations. 1 Sprinkles cupcake consumed = 1 new cavity created.
Convenience has reached a whole new level of ridiculosity. I fear for future generations.18 Comments »
Tip of the toque to Lisa Petty for turning me on to this link, which led me to this link, that led me to this psycho foodie highly caffeinated twitter- holic who allegedly “invented” the term foochebag. Until I found this link to Brandon Smith, an intern for ABC 7 Chicago’s food reporter, Steve Dolinsky. (Hi, Steve!)
Foochebag: “foodies who are categorized by “attention-seeking, elitism, and superficiality.” Basically, arrogant food bloggers and Twitter users.
Wow, it’s a new day. Are you a foochebag? I guess I am because I know Steve Dolinsky! You are if you are the “mayor” of any restaurant in Dallas. Step forward and let thyself be known.
Update: Mister Foochebag claims he learned the term from Michael Nagrant.
Update: Phaedra in Houston is claiming the rights. I am a douche canoe for calling her a psycho foodie.23 Comments »
Like you need another excuse to go to Sprinkles: the cupcake shop has partnered with Hunger Busters to “provide Dallas schoolchildren who participate in subsidized breakfast and lunch meal plans with a nutritious and sustaining third meal of the day,” according to the press release. The benefit runs Monday through Friday (August 23-28) and 100 percent of sales from the vanilla milk chocolate cupcakes decorated with a gold star (pictured here) goes to the organization.
This is the last post for Valentine’s Day dining options in Dallas. Open his link and you will find romantic options from restaurants, bakeries, and take-out spots. If you are a restaurant and you are not on this list, please post your information in the comments section.4 Comments »
Do you hate the hype of Valentine’s Day? Or do you like paying triple the regular price for a dozen roses and mediocre chocolate? Yes, I know it’s great for the restaurant business and I encourage all lovers–young and old– to dine out. Get engaged. Spend hours making love. Make Hallmark happy.
But what about those of us without a date? Why don’t we get a night? Restaurateurs and barkeeps, I see a niche with an burning itch. Call me a hopeless unromantic but I do the same thing every year for VD: Two nights of pure bliss. And you, what do you do?19 Comments »
Each year, Joseph Baum & Michael Whiteman Co., a big-time restaurant consulting group in New York, releases their lists of foreseeable trends. It’s a fancy report that is meant to read like a technical survey, but, to me, it’s basically a round-up of what is going on now and a “prediction” that current big-city trends will spread. In short: it’s a lot of bull about pigs ears.
You can read the full report here. Below is a cheater’s sheet.
NEW PRIORITIES FOR BEATEN-UP CONSUMERS: “Too many restaurant and hotel execs are grappling with pre-recession consumer issues, while people today are expressing entirely new – and more complex — sets of concerns.” Yes, according to these guys, we (consumers) are “personal, emotional and ethical.” That throws me out of the equation, but for you this is very important. Are you familiar with your “hot buttons?” (Beat, beat.) “Hot buttons include: economic survival, reassurance, intimacy & friendship, feeding my knowledge, feeding my emotions, artisan, hand-made, neighborhood, local, authentic, real.” Cold, hard bitches need not apply to 2010. Look for this: “hotels and restaurants should be luring these hunkered down consumers from their psychological storm cellars (Cymbalta?) by replicating the “campfire experience” – building emotional ties and connecting to communities. OH GOODY, more S’MORES!
PUTTING FOCUS ON THE LEFT SIDE OF THE MENU: Have you ever read about the psychology of menu writing? I’ll bet you didn’t know that the left side of the menu is reserved for “emotional resonance.” In case you don’t watch In Treatment, that translates into creative snacky things, small plates, food sized for one, two, or for a crowd. Sharing is the key because we need comfort and safety for intimacy and friendship. (Hmm, I usually feel safer when I get the whole cake.)6 Comments »
Here is another event that happens from time-to-time around these hallowed halls—a company will deliver cupcakes, food, or products and get a negative mention on SideDish. Then they get all pissy. The same thing has happened with media dinners. I remember sending a writer to a media dinner at We Oui, or however you spell it. Months later when I published a negative review, owner Phil Romano called me and screamed, “But you told me you loved the place when you were at the media dinner.” I wasn’t at the media dinner but because someone from D was there and was polite or actually did like the meal that evening, Mr. Romano thought he’d “bought” a good review. (Romano called my boss and tried to have me fired.)
The same goes for restaurants that call and request a restaurant review or “listing.” I ask them to send a copy of the menu and tell them they will be considered for a review but there are never any guarantees. If I do decide to write about it and the review isn’t glowing, I usually get a phone call, e-mail, or letter complaining that I was unfair. Okay, carry on, just a thought.7 Comments »
I’m stuck at home in my little glass house. I see a few pebbles on the floor and I think I will toss them.
I just scanned through the Dallas Observer’s 2009 Best of Dallas® Food list. It reminds me of that Who song. What is it, Kirk? Something about the new boss and the old boss? YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH! Bomp, bomp, bomp. YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH!
Dave Fairies, I have a quick question: Does the Observer repeat “Bests” if, when the next year rolls around, no one else fills the category as “Better®?” (That’s mine, dude.) This is a serious question and I ask it because I have to deal with the beast of ‘Bests” and understand the difficulty at uncovering them. So, Mr. Fairies, do you roll over “Bests” from year to year by moving them into different categories or because they are the “Best” of their original category? Let’s go through the list together and see. Jump with me. It’s not far. Continue reading "Dallas Observer 2009 Best of Dallas® Food List: What do You Think?"17 Comments »
While the overall trend in dining today is to eat sloooowly, the Gen Y’ers I know are more content to snack quickly. What happened to the good old days of turning on The Thorn Birds (before you knew Richard Chamberlain was gay), grabbing a spoon and a half gallon of ice cream, and eating the whole thing? Once, after I got turned down for what I thought was my dream job, I went back to my apartment, made a three-layer German chocolate cake, and ate every last crumb. Did I feel better? You betcha.
What is comfort food? At home it is one thing, but now restaurants are trying to comfort us in public. Take Kent Rathbun. (beat, beat…) He has gourmet comfort food. He isn’t alone; there are lots of folks making their mortgage payments by selling upscale mac and cheese. Isn’t gourmet comfort food an oxymoron? If you agree, then WTF is healthy comfort food? A lie? You betcha.
I was curious to see if there were any distinctive differences between generations when it came to constant cravings. I didn’t have to Google far to find this little salty tidbit. Jump with me. Continue reading "Comfort Food In Dallas: What Comforts You"23 Comments »
Last week Sprinkles delivered raspberry cupcakes to our office. Then I got an e-mail from Dorian Isenberg of J. Dorian Chocolatier, who wanted to send us his version of a raspberry cupcake. You may recall that our resident Sweet Tooth, Miss Kyle Kearbey, blogged about J. Dorian cupcakes when they first came out. I’m happy to report that they are still as delicious—and beautiful—as they were then, although this pic isn’t quite as pretty as the ones Kyle posted before. These are chocolate cupcakes—so moist and light!—with an airy, whipped raspberry center. The frosting is white chocolate buttercream—just the right amount of sweet—dusted with freeze-dried raspberry powder. While we’re not really comparing apples to apples here, after a semi-official poll of the cupcake taste-testers, J. Dorian emerged victorious.11 Comments »
I think Sprinkles might be afraid of Nancy, though, because now the deliveries are addressed to me. Good move. Sadly, I’ve been doing the Blueprint Cleanse for the last couple of days—more on that on this very web site, so stay tuned—so I didn’t partake. I did, however, take a very informal poll. These pink-topped treats are a new flavor, raspberry, but by all accounts the inside tasted like a blueberry muffin–or so said my taste-testers. Specifically I was told it tasted like a blueberry muffin but only when you got a bite of actual blueberry. Anyway, I got many thumbs up, although they declared the raspberry icing a tad sweet. I’m just going to take everyone’s word for it, because while they were dissecting and sharing said cupcakes, I was slicing a cucumber. For real.3 Comments »