So I’m writing this stuff and some of you are reading. I know because when I am out waiting on a cocktail you will ask me if I am going to order a Manhattan. Or on a Saturday you will ask me where I am heading to brunch the next morning. Busted. I am an avid brunch-a-holic.
It’s not so much the food. Yes, I have a not-so-secret love affair with the egg, securing breakfast or brunch as a top favorite meal. But the conversations that take place at brunch are so much more livelier than at dinner. Perhaps inhibitions drop after a night of revelry. Whatever the case may be, brunch is king. Continue reading →
We have discussed Tortas Insurgentes before, it is a little Mexican restaurant with the Mexican green VW cab as its mascot located on Northwest Highway and Webbs Chapel in the shopping center anchored by WalMart. They bill themselves as a Mexico City taqueria and I find myself enamoured with this place, dining here at least once a week for breakfast.
The breakfast is cheap and hearty. I usually do not eat until much later in the evening after an early morning repast. Think scrambled egg loaded with chorizo and potatoes served with house-made corn tortillas. These corn tortillas seem to be served only with breakfast as I have been here numerous times for lunch and never see these. But have ordered breakfast for lunch and boom, there they are. Continue reading →
Baja seems to be the best place to tag the origins of the fish taco. All my research points there, at least as far as North Americans are concerned. The true fact is somewhat murkier and no doubt flies back to the times of the original tortilla. You place between the fold with whatever you my have on hand. If that is a shard of beef, then it is a beef taco. For our early fishermen, it was the fish taco. Simple enough.
These special tacos are served at beach shacks as well as posh dining establishments, and the recipe continues to evolve. With choices ranging from grilled mahi mahi with tomatillo salsa to boiled lobster with chipotle lime butter, there really is something for everyone. The one thing that we all might agree on is that the best fish tacos are the ones eaten hot as you drip dry in the sun waiting for the next swell. Continue reading →
Community Beer company announced today a new 70k+ sf facility will be located off of Stemmons Fwy between the Design District & Medical District in the renovated Pegasus Park campus at 3110 Commonwealth Drive in Dallas.
Complete with a two-story taproom, full-service restaurant, outdoor biergarten, live music venue, multiple event spaces, distilling operations, and of course, a cutting-edge production facility, producing the highest quality craft beer, spirits, and wine we possibly can for supporters and fans. They are able host you in their new home and to continue serving as a hub for craft beer lovers across Texas.
In the big world of big beef there are major misconceptions that the consumer must drive through. Grading, availability, quality are major factors when choose a cut, but also origin, heritage and hormones play a major factor in the world of greater awareness. We came across a group of ranchers that deliver on all fronts. Ranchers Prime makes the cut.
The Ranchers Prime ranchers are in the top 1% of their industry for raising high quality cattle and pigs. They are the most elite and esteemed ranchers in the nation because of their dedication, knowledge, and artisanship. Our strict set of criteria, including traceable beef and pork, ensures that you receive unbeatable flavor and consistent quality with every bite. This was compelling to use.
With the news that 20 Feet has shuttered in East Dallas (for now) we thought it might be helpful to make a batch of Marc Cassel’s Green Room Mussels at home in memoriam of the extremely popular restaurant. These are the same mussels he offered first at the marvelous restaurant in Deep Ellum, the Green Room. In Dallas you can find fresh mussels at TJ’s Seafood Market or Central Market. It’s a kick making these mussels, and will enhance your cheffy skills to boot. Let us know how they come out, these are sure to be a class favorite.
Chef Marc Cassel created this dish decades ago when he was executive chef at the Green Room in Deep Ellum. Those mussels could still be found on the menu several incarnations of the restaurant later, including his own restaurant 20 Feet.