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Local Sports Authorities Gina Miller and Marc Stein Advise Media Types (and Spectators) About Where To Eat in Dallas During NBA All-Star Weekend

Do you think their recommendations are right on? Find out here.

Update on Matthew Antonovich Restaurant in “Dallas’ Most Exciting Neighborhood”

Hey kids in the peanut gallery! Matthew Antonovich wants to hear you sing!

Chef Matthew “Sipango,etc.” Antonovich is planning to open a ginormous “first Thai steakhouse in America” in a yet undisclosed location. More details here. The concept sounds bizarre/overly ambitious, but chef Matthew won me over with this money quote: “God bless the recession I have found great deals on equipment, designers and food service experts hungry to put Dallas back on the map of best restaurants in America.”

Anywhoo, last night at 10:24, Antonovich left a comment on an old post with an update. He says:

I am happy to say I am continuing with final lease negotiations with a fantastic landlord and developer of Dallas’s most exciting neighborhood. I have plans to open my 12,000 square foot restaurant that will house a first of its kind “Prime” Thai Steak House, Live Entertainment “Sipango Style”, a casual dining room with under $15 small plate courses, A Sushi Bar, Asian Noodle Bar, Indian Dine up Counter, location to be disclosed soon. Hint 6 minutes from Highlands Ranch. I am so happy that people are interested. My partners love the free press so any comments are welcome, especially from the peanut gallery.

A 12,000-square-foot global confusion restaurant six miles from this Highlands Ranch? I’m not sure. This would mean that “Dallas’ most exciting neighborhood” is in Denton County.  But I’d bet you knuckleheads in the peanut gallery know Highlands Ranch. Enlighten me.

Bob Sambol’s Bob’s Steak & Chop House Gets New Owners

Bob Sambol likes carrots and his new business partners.

Today, Bob Sambol is one happy restaurateur. His current state of bliss comes from the fact that a, for now, secret group of investors stepped up to the auction house plate and outbid Del Frisco’s and BSCH Management, owned by Sambol’s former partner Bill Lenox and Omni Hotels. Super-sleuth, Robert “Bob” Willonsky, has the full story.

I just spoke with a giddy Sambol. “I am so %*#k*@g happy,” he said. “It worked out really well. Of course, the deal has to be legally approved on December 7, but for now, it’s business as usual.” Sambol also says, “I’m ecstatic because these guys aren’t going to change a %*#k*@g thing. I am going to continue running this place like I have for the last 16 years.”

Hmm. When I had him on the phone, I  didn’t want to suggest that he might want to change a few of his tactics because he was so %*#k*@g happy. Sambol has made a few questionable decisions and he’s paid a high emotional price for the resulting business problems—many of his regular customers and friends deserted him. “I really learned who my friends are,” said Sambol. “There are some really nice people in this town and they have been very loyal to me. Some of the people who you think are the most ruthless people in town have really helped me. And I am deeply indebted to my regular customers and staff who have stayed with me. Right now everything is great. Business is great.”

Bailey’s Prime Plus Opened Last Night. Leslie Brenner is First Customer in the Door.

Continuing her search for world-class dining in Dallas, DMN dining critic Leslie “Catch a Falling Star” Brenner (finally) found a baked potato at a local steak restaurant. After visiting the Cedar Hill location of Bailey’s Prime, La Brenner was more than disappointed to find only baked sweet potatoes on the menu. Owner Ed Bailey obviously paid attention to Brenner—last night the new Bailey’s Prime Plus on Park Lane near Northpark made its debut and right there on the menu was a big ‘ol baker with all of the trimmings. “Leslie was the first one through the door,” said Misty, a made up name for a hostess at Bailey’s. “She demanded a center booth, a baked potato, and a map of the world.” Extra! Extra! Read all about it.

What Do Kate Bosworth and I Have in Common? We Love Charlie Palmer.

You might recall that a week or so ago, Sarah Eveans and I cooked with Charlie Palmer at his restaurant at The Joule. (Well, he cooked. We watched.) Anyway, I vowed to go back and actually eat in the dining room, as opposed to in the kitchen–although I’m not complaining, because that lamb was delish. Anyway, last night I got to dine like a real person at Charlie Palmer. Even 12 hours later, I am still full, because the word “moderation” doesn’t seem to be in my vocabulary. But I don’t regret one bite. Well, the ricotta-stuffed agnolotti wasn’t my favorite–”smoky” was how my dining partner and I both described it–but now I’m just quibbling. Here’s a rundown of what we piglets ate: lobster corn dog (the amuse); house-smoked salumi platter (my companion claims it’s the best in the city); aforementioned smoky agnolotti; beet salad with Texas goat cheese (would have liked more beets, and they were a bit hard to find, but the greens were excellently dressed); amberjack “au poivre” atop purple hull peas, tomatoes, and pork pastrami (which another foodie friend had during Restaurant Week and couldn’t stop raving about it); salmon with sea beans and shiitake marinated in hoison and soy for this amazingly intense Asian flavor; and chocolate peanut butter bar, which we barely made a dent in, because we were painfully full. But I wanted to. So. Bad. Oh! And I almost forgot to mention each course was paired with wine by the very talented Brandan Kelley. If I were less full, I might be able to remember the wines. Brandan, if you’re reading this, please tell these nice folks about your selections, which were spot-on.

So what on earth does this have to do with Kate Bosworth? Well, she dined there this past Sunday night and ordered the beet salad, filet, and St. Emilion Chateau de Lussac. Whether or not she actually ate it, I don’t know. But the girl has good taste.

How To Cook Rack of Lamb Like Charlie Palmer

I was with Sarah this morning at Charlie Palmer, where we filmed the celebrity chef preparing his Colorado lamb rack with fingerling Lyonnaise and pancetta balsamic reduction. It was, in word, divine. While Kyle is editing the video for your viewing pleasure, I thought I would give you a little teaser: the recipe, which executive chef Scott Romano promises is “home chef friendly.” To be sure, he sent the recipe to his mom and asked, “Is this something you could make?” Also noteworthy: Charlie Palmer is a really affable, down-to-earth guy. He was a pleasure to talk to and cook with. And even though he’s richer than I’ll ever be, I don’t mind putting more money in his pocket. I’m excited to eat at his restaurant—someplace in Dallas I haven’t been. Well, at least I haven’t eaten in the dining room. I just had a bite in the kitchen.