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.
You’re probably wondering why one-handed foods at the State Fair are worth the search. Easy. Allow me to explain.
If my arteries could talk, they’d be screaming in half-pain/half-joy because tomorrow, my friends, is the FIRST DAY of the State Fair. When those beautiful Fair Park gates open in 19 hours, 20 minutes, and 45 seconds, we’ll finally be able to enter Fried Food Heaven and rest in buttered peace. But enough of this chitter chatter. We’re wasting time and breath whenever we’re not talking about fried food.
Deep fried jambalaya by Abel Gonzalez*
This winner of “Best Taste” at the 2012 Big Tex Choice Awards is a Cajun mix of rice, shrimp, sausage and seasonings that’s spicy even if you don’t dip the ball into the spicy ranch sauce.
Jump if you know what’s good for ya.16 Comments »
Always a bridesmaid, never a bride. Isaac Rousso, the frying genius behind Big Tex Choice Award finalists deep fried salsa (2011) and deep fried pop tarts (2010), hopes to win this year’s 2012 Big Tex Choice Awards with his gorgeous little food finalist: the deep fried pork wings. “I’ve been a bridesmaid two years, so I’m hoping to actually win this one,” he says. In Rousso’s test kitchen in the back of his Addison office, the Cuban-American man who owns the concessions stand, Taste of Cuba, fries me up some pork wings in two seconds flat, lathers them with a zesty BBQ sauce, and places them on a plate with freshly fried potato chips.
“Whatddya think?” he asks. “Is that money or what?”
Between mouthfuls of fried pork wing, I’m thinking, “HolymotherofStateFair, I can’t stop eating this,” “I’m about to bust out of my pants,” and “If I unbutton the top loop of my jeans, will Rousso notice?”
Jump if you like fried stuff.8 Comments »
Anthony Van Camp, the bright executive chef of Sēr, is still fiddling with the menu he’ll be presenting to the public when the Hilton Anatole’s newest steakhouse opens on October 1. So far, construction is well underway and the insides of what was once Nana, Anthony Bombaci’s domain, is now gutted, stripped, torn, and shredded. The wall between the bar and dining area is torn down, so the space for the steakhouse is more airy and open. Don’t worry, though, the 27th floor will be built back up in no time, and Sēr is bound to win people over with Van Camp’s menu despite its funny name. Last night, Desiree and I were invited to the third and final tasting where we tried items that could potentially end up being Sēr’s bar food.
Jump for more beautiful photos. Continue reading "Sēr’s Third and Final Tasting is All About the Bar Food"
Oof. Do your best to look healthy and alive while you review the finalists for the 2012 Big Tex Choice Awards contest this year, which doesn’t include the deep fried samoas we’ve been anticipating for the last, oh, three to four months. (Bummer.) For the eight years since this contest has existed, we’ve seen things like fried coke, fried bubblegum, and fried praline perfection win awards for Best Taste and Most Creative. The winners for the 2012 Big T Choice Awards will be announced on Labor Day after the contest is over. Here are this year’s contenders:
The descriptions, according to the State Fair of Texas website:3 Comments »
Skinny little guy Takeru Kobayashi is a beast. The world champion eater recently signed on with Hofmann hot dogs as the new brand ambassador and business partner, and proved his loyalty to the brand by stuffing 110 of its dogs (bunless) down his throat in 10 minutes at the New York State Fair on Sunday afternoon. Kobi competed in a Hofmann shirt and head band, wearing what I can only guess are black-and-white plaid pajama pants that indicate where Japanese fashion is heading these days. The champ showed off his abs before he began setting a new hot dog record when, ten minutes later, Kobi’s flat washboard abs disappeared into a sexy pot belly. Yum.
But that’s not what we’re here to talk about today.
In conjunction with July’s Best Suburbs issue, I’m traveling to 10 different ‘burbs in the DFW area for a semi-weird cross-city food tour. I’ll be documenting all my finds in these ‘Burbalicious posts that’ll be peppered throughout June and July (and August). If you feel like your suburb deserves a shot at some SideDish love, email me and I’ll ask my Magic 8 ball if I should go. Last week, I went to Mansfield.
It’s already August and I’m way past my deadline for Suburb #10. Well, here it is, in all it’s shining glory. I end these ‘Burbalicious posts by going to Garland, eating at the one and only Furr’s Fresh Buffet, and conducting a non-scientific study of buffet eaters.
Don’t judge and jump if you dare to continue.5 Comments »
DMN reporter Eric Aasen says that the one woman, Christi Erpillo, has successfully found a way to dip a Samoa into a vat of boiling oil. The fried food expert is using her favorite cookie to celebrate the Girl Scouts’ 100th anniversary this year at the State Fair, which starts September 28.
Erpillo plans to top the chocolate-caramel-coconut cookie with more chocolate drizzle, caramel, and toasted coconut.
Apologies to all of y’all drooling at your desk right now.3 Comments »
Today Daniel Walker takes us to The Grape. He writes about the restaurant’s iconic mushroom soup. I know at least three people who got pregnant after eating this soup. Who knows how many of you reading this post were born after your parents shared a bowl. Ask them. Meanwhile, consider yourself warned. Go Daniel.
Rumor has it that within the dark, dank cellars of chef/owner Brian Luscher’s The Grape lies a secret chamber known only to faithful devotees and close loved ones, a room known only as “the sanctuary.” In the corner of this room sits a single ornately carved stone pedestal, standing a few feet tall, bathed in the dim glow of a few flickering candles. While the revered relic that rests upon this pedestal is still in question, most experts agree that it represents only one of the great culinary achievements Luscher has presented to mankind.