While pondering pie yesterday afternoon, and that is something I do on occasion, I flipped through the Rolodex of my mind and stumbled upon the elusive Millionaire Pie. My first entry of this pie in my mind was when I was a wee lad and attending Dallas public schools. This was before I was yanked out when my parents were horrified by the busing situation and sent to a school which had a lackluster cafeteria. This was also back in the day when Dallas public schools had honest-to-goodness cooks whipping up freshly baked yeast rolls, and homemade beef enchiladas every Wednesday.
Fire back to a day when if you were not relegated to a sack full of peanut butter and jelly sandwiches, smashed for your dining pleasure, you would enjoy real food created by the hands of the lunch ladies who I considered at the age of seven my second and third mothers. This was before the time of bastardized Sysco boxes filled with frozen food-like trinkets dumped onto a sheet pan and turned out at 400 degrees. Continue reading →
There are some pretty tasty dining options in downtown Plano as I found out last night, beboppin’ in an out of more than a few last night. One such choice landed us at a spot called Kelly’s Eastside for one of the tastiest sandwiches we have sample in a some time. Perusing the menu, and after sampling the extremely rich crab artichoke dip, we left the selection to our bartender. We were up in the air about a burger or a sandwich. We are always on the hunt for the next best burger, so there is always that bent. And when ordering a burger we generally get it as close to plain as possible for two reasons. First, it just looks better in a photo. And second, you are able to actually taste the burger with out the addition of giant shards of avocado, or spilling in chili. Continue reading →
It was just weeks ago that we were extolling the virtues of Blind Butcher’s executive chef Oliver Sitrin and his Tripe and Tails dish. It is always good to stop by his deli case pass through for a brief visit to see what he has cooking up that particular day. Last night he suggested the boudin, which was hella good. He hand makes his sausages, as a good chef should, and gives it the grilled treatment.
The sausage was served up with some terrific greens laden with shards of subcutaneous fatty bacon. I am sure the chef calls the bacon ‘lardon’, because it is so much more of a refined way of saying bacon chunks. Continue reading →
It is most assuredly known thatBlind Butcher is one of our top favorite pubs in Dallas, with a massive choice of taps, cocktails, decent wines and the best bar food in the city.
Executive chef Oliver Sitrin has created a menu that will change often, depending on what is in season and available, and use as many local ingredients as possible. Sitrin says, “I have an old-school view on things. The flavors in my dishes are not to be confused, and I don’t believe in waste. I try to not over think or over do it. I grew up eating these things and playing around with their ingredients – pate, hand-cranked sausages and charcuterie. It’s fun and creative food that pairs well with our cocktails, beer and wine.” Continue reading →
For those three day weekend revelers may we introduce you to the Hangover Pot Pie available only at Max’s Wine Dive. We say three day weekend because Max’s has their famous Friday through Sunday brunch where they offer this peculiar dish. Continue reading →
The Common Table has a new menu they just released and it is looking mighty tasty. Check out this Spicy Grilled Cheese Hamburger with Bacon and Jalapeños. We called this a patty melt back in the day, but we never beefed it up with grilled jalapeños. We were young then and didn’t know any better.
You can’t get much better than this on a cooling Thursday evening. Get out now before the Wintery mix hits. If you go today you might be able to tap into some of the remaining DogFish Head leftover from last night’s big event. If you are missing Tait Lifto from Deep Ellum Brewing Company, you can find him at Common Table now – always with the terrific beer advice.