The meatball most Americans encounter are this fat, round composition of ground meats. It works best when made from a combination of lean ground beef and fatty ground pork or veal along with moist bread or breadcrumbs, herbs, cheese, and a spot of egg to bind the whole mess together. Drenched in marinara and served atop a bowl of spaghetti, the meatball is a staple of Italian restaurants across America.
The secret is day-old bread, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender. Some chefs contend a 50/50 mix. Continue reading →
I have seen six of Wes Anderson’s eight films, so I would say that I’m a fan (and now need to go back and see the remaining two). Therefore, I was so very open to The Theodore’smagic little world in NorthPark Center. Gifted to us by the same cast of characters who brought us Smoke, Bolsa and Bolsa Mercado, Chicken Scratch, The Foundry, and Bar Belmont, The Theodore transports you from modern luxury shopping to a charming world in Wes Anderson’s mind that is also inhabited by Teddy Roosevelt.
This theme is consistently delivered everywhere, even on the menu which feels like it could have been torn from TR’s personal diary. Continue reading →
Debuting fall 2015, Turn The Tables Hospitality (SMOKE, Bolsa, Bolsa Mercado, Chicken Scratch, The Foundry, and Spork) and NorthPark Center are proud to announce The Theodore, Dallas’ next great dining and drinking destination. Offering reimagined American classics, the restaurant is inspired by the spirit of the iconic Teddy Roosevelt and an era of American history full of wonder and discovery.
culinary director Tim Byres — the James Beard award-winning executive chef of SMOKE — has put his fresh spin on soulful American classics. “The one place everyone can share is at the dinner table,” Byres says. “It’s the perfect avenue for storytelling.” In addition to its deliciously hearty and distinctly American entrees, the highlight of The Theodore’s menu will be its shareable plates featuring artisanal toasts, American tapas, and flatbreads. “Here is where the fun and discovery happens,” Byres explains, as guests are encouraged to mix and mingle such offerings as oxtail and beef shank stuffed peppers with white bean puree, mushroom, parsnip, dried tomato, and pecorino flatbread, and dry cured ham and fruit mustard toasts. Continue reading →