by Steven Doyle
You may have seen Robert Wilonsky’s story over at the Dallas Morning News concerning Pat Snuffer and the controversy surrounding the opening of Pat’s Burger and Cheddar Fries that was scheduled to open the 16th of December. As we reported Firebird Restaurant Group took over the Snuffers brand through the bankruptcy court late November of 2013. The same hour, actually almost to the minute, both Firebird and Pat Snuffer’s agencies fired off a press release in what looked like a harmonious and orchestrated effort. Firebird announced the take over, and Snuffer announced his new restaurant on Greenville Avenue at the same location where the original Snuffers stood before it was demolished earlier this year.
A tipster sent word at noon yesterday that Snuffer, along with his partners Steve Cole and Patrick Snuffer had been served an injunction that would prevent the opening of Pat’s. Specifically, the 159 page document (see below) asserted “the defendant is operating a copy-cat version of its restaurant on Lower Greenville called Pat’s Burger & Cheddar Fries”. I called Snuffer and spoke with him just before he was to appear in court. He promised a call afterwards with the results. Early yesterday evening Pat Snuffer told us that the judge did not rule, instead issued a temporary restraining order and set a hearing for December 19, 2013.
Today, Snuffer issued the following statement to craveDFW: Continue reading
by Jef Tingley
While many families had the chance to gather for the Thanksgiving and Hanukkah holidays, the Jewish Community Center of Dallas (The J) has created a unique opportunity for families to take a break from the hustle and bustle of the busy holiday season and spend quality time together. On Friday, December 13, The J will distribute 500 complimentary “Shabbat in a Bag” to families of all faiths from 9 a.m. to 2 p.m. at their location at 7900 Northaven Rd. in Dallas.
Each bag contains Challah bread, a special braided loaf that is part of the Shabbat meal, grape juice (representing wine), candles and a Kiddush, a blessing recited over the meal. Bags will be given away on a first-come, first-served basis. Continue reading
by James Davidson
Finally, Bid D got an Alamo Drafthouse, now I would have my chance to go to the theater. Calling Alamo Drafthouse a theater is kind of like calling the mall a clothing store. Alamo has an impressive list of local beers and a pretty decent whiskey list.
Besides awesome drinks and a wide food menu, Alamo hosts special events often. On December 5th, they hosted a Prohibition celebration and I decided to go. There was 1933’s music playing when you entered the lobby of the theater and they were showing Lawless. Matt Bondurant was there to talk about his book, Wettest County in the World and his family in which Lawless was based off of.
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by Andrew Chalk
Inwood Estates Vineyards just released their 2012 ‘City of Dallas’ Chardonnay ($49.50) made from grapes grown in a vineyard just a few hundred yards from the junction of Inwood Road and Lovers Lane in Dallas. ‘A vineyard in the heart of the city’ you say? Indeed, and growing a noble white grape as well. This is no gimmick-wine. It stands toe-to-toe with similarly-priced Chardonnay from California and is made in a New World style. The nose is a medium intensity presentation of tropical fruit (especially mango) and peaches, the mouthfeel has a cream soda creaminess and softness reflecting the malolactic fermentation that the wine went through.
It is ideal as a quaffing wine or with fish, poultry or pork dishes. This might also become the cool present to give this season. I bet Neiman Marcus wish that they had it in their catalog. Very few cases are available so order now, either online or by calling the winery at (214) 902-9452.
by Jennifer Thomas
Texas Spice at the Omni Dallas Hotel will be able to recreate their own “Omni family recipe” this holiday season. The three-meal-a-day restaurant is displaying a “holiday mix bar” where patrons can purchase the ingredients for spiced hot cocoa, festive brownies, specialty coffee creamer and more.
The seasonal “mix” is packaged in Ball jars (the perfect size for stocking stuffers) with signed recipe cards by Chef Jason Weaver, giving that down home Texas Spice feel.
0by Steven Doyle
Today we begin a series of stories that will run once a week where we speak with the kitchen warriors of Dallas, the sous chefs.
I am standing next to Bolsa sous chef Justin Box just outside his very tiny kitchen domain. All at once he is prepping celery root soup for the evening service, along with a savory duck tongue dish. At the same time Box is also pickling jalapeno peppers. They had some extra peppers and nothing goes to waste at Bolsa. Meanwhile executive chef Andrew Bell is scurrying with recipes for the day and working with the other staff. The smaller the kitchen the more of a machine it must be to prevent chaos.
Justin Box is an interesting fellow. I have known the young chef from his time spent as sous at Restaurant Ava, Stephan Pyles Caters, and country clubs. But it wasn’t always about the food. Box had an addiction that nearly cost him his life. With a system full of crack, heroine and a whiskey in amounts that he claims would kill a small cow, he sat in his apartment with a gun in his mouth ready to end it all. Continue reading