The Jellyfish Family Tree Part 5: A Flashback for Benson

by Dr. Spin

I posted last year about my history with Brendan Benson’s catalog, but I left out a tidbit of information that only now, within the context of this Jellyfish project, gains relevance. It is true that I discovered his debut quite accidentally and purchased it sight on scene, but here’s the “LOST” flashback: When I cracked it open and began checking out the liner notes, I was stunned to find that several of the songs were co-written with Jason Falkner.

By 1997, Presents Author Unknown had already earned Falkner a spot in my all-time greats list, and listening to One Mississippi with an ear for his influence undoubtedly contributed to my adoration of that album. Benson became another of my power pop favorites, and I have loyally followed him ever since…   find a loyal following over at the pharmacy.

 

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Ruthie’s Adds A Rolling Crepe Truck To The Line Up

by Steven Doyle

Ruthie’s Rolling Café is a triple threat in the Dallas food truck business. In a time when more than just a few trucks are rolling up their welcome mats and high-tailing it out of town, Ruthie’s continues to expand. As with any business, longevity is given to the very best. Ruthie’s has always been known for their quality sandwiches with their first truck which features above average grilled cheese sandwiches (try the BBQ filled grilled cheese for maximum impact).   Continue reading

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Four Corners Brewing Company Is Open For Business Q&A

by Steven Doyle

Another brewery has officially gone online in the Dallas area, this time from the Trinity Grove sec0tion of West Dallas which can be found just across the Margaret Hunt Hill Bridge at 423 Singleton. The brewery will be strictly sold in brew pubs and kegged, but later will adopt another system which they anticipate as an aluminum bottle. Common Table cracked the first keg of Four Corners earlier this week, and a debut party was hosted at Good Friend last night.

The brewery is hosting a tour this weekend Saturday, November 17, 2012 from 12:30pm to 3:30pm, but that tour is already sold out.

We had a chance to speak to a pair of the owners; there are four members of this team in all thus the Four Corners. Here is a conversation with George Esquivel and brew master John Sims.   Continue reading

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R+D Kitchen Steps Up Their Menu

by Stefani Nguyen

R+D Kitchen continues to delight diners who are looking for fresh sushi and spin offs of American classics. After months of being blocked by construction, the restaurant is ready to show off new additions to its seasonal menu which will debut in a month.

“Sexier, younger, and healthier,” is how chef and manager Will Seals described the restaurant compared to its sister restaurant Hillstone, also located in the same shopping center. Notable additions like the salmon mango roll made with poached asparagus, fresh mango, and salmon, and then dressed with a Serrano pepper horseradish sauce, shows off the restaurant’s creativity by introducing non-traditional ingredients.       Continue reading

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Sneak Peek at Perot Museum of Nature and Science

By Farah Fleurima

Yesterday, media members were invited to poke around the Perot Museum of Nature and Science ahead of its Dec. 1 opening to the public. Essentially this meant romping, child-like, amid five levels of immense and interactive hands-on exhibits of all stripes, aimed at teaching about everything from dinosaurs to basic computer programming.

Inside, the 180,000-square-foot facility just off Woodall Rogers doesn’t seem as expansive as it looks from outside. But there were a ton of attention-getting educational doodads to please kiddos and adults alike — my favorites included a machine you could stand on that simulated an earthquake; a touchable faux tornado; and a science lab for isolating cheek cells under a microscope.

The $185 million museum built entirely with private donations has five floors of public space and stands about 14 stories high. The lobby floor of the distinctive building located on almost 5 acres just north of downtown has open glass walls so visitors can look out into the landscaping.        Continue reading

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Bowery Has A New And Improved Menu

by Steven Doyle

There seems to be no stopping this hot dog movement in Dallas and we have our favorites, but this list is expanding to include some different takes on what can be an extremely pedestrian food. Soon there will be a large handful of hot doggeries scattered across the Metroplex, and the chef-driven dog is a true stand out.

When Bowery first opened on McKinney Avenue it had its share of difficulties, but many of these issues have been met with decisive action and Bowery is back on course. Today there is a new menu which leaves the better selling dogs intact and the addition of a few new items, including a pretty solid burger.   Continue reading

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The Jellyfish Family Tree Part 4: Falkner Knocks Me Down

by Dr. Spin

Although the sign on my door said “Assistant Band Director,” I was taking an indulgent moment to cling to my past career as a rock star, and for that fleeting moment, I was feeling pretty confident. The refrain from Radiohead’s Street Spirit (Fade Out) was dying away in the speakers, and I had nailed it on piano by ear in the first run-though.

I was actually quite impressed with the elegant simplicity of the song and, emboldened, I put in another favorite: Follow Me from Jason Falkner’s 1996 release Presents Author Unknown. As seemingly simple and catchy as the song was, I thought that I might have similar success.  I was dead wrong...  it’s a dead mans party over at the pharmacy

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Harris and Balke Visit Restaurant Ava

by Steven Doyle

Last week I announced that Jeff Harris from Bolsa and Bolsa Mercado would be the guest chef at a dinner at Rockwall’s Restaurant Ava. Ava has long been a favorite restaurant, making farm to table fare way before it was faddish thing to do. For Harris this philosophy seems to be an inherent way to cook as well.

I met Harris several years ago when he was the Chef de Cuisine at Craft. Harris is a graduate of the Institute of Culinary Education in New York, but was raised in East Texas where his family raises cattle. Harris cut his teeth as a chef using Texas ingredients during his externship at Austin’s Hudson’s on the Bend where they specialize in game. Not long after that he was offered a position back in New York at Tom Colicchio’s Craft as garde manger.   Continue reading

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