^ Lines are normal at any location of this venerable favorite.
^ It's all pretty straight forward – but you need to know about the "not-so-secret" secret menu.
Double-Double Animal Style x 2.
This will all be fun, but I can't help remember the hoopla that surrounded the openings of Krispy-Kreme and Krystal. I'm afraid I'm actually on the "leave it out West" team. It's more fun that way. But I'll be there week one – anyway.
…ran over here with "Teach" this afternoon – A quickie iPhone report:
Volos / Ziziki's owner Costa Arabatzis was prepping for Ziziki's booth at Taste Addison and explained that the Volos name was simply confusing his loyal Ziziki's customer base – and in this market, why rock the boat! So a couple weeks ago – a quick name change. Business is already up. Same great vibe and satisfying food.
^ Calamari; ^ Leg of Lamb Gyro.
The name change comes just in time for the popular Taste Addison event – and as an added bonus, Ziziki's Taverna won the Grand Prize in the festival's first ever food competition with it's Organic Free Range Sliced Leg of Lamb topped with Sweet Red Onions, Eggplant Salata flavored with Truffled Salt; Served on homemade Pita Bread and finished with Ziziki Sauce. (A different version of the dish above.)
I'll go report on the dish and the event over the weekend. Happy Eating!
^ First a little something from the Bar Bites menu, Jalapeño Stuffed Quail Legs – Smoked Bacon, Ale Glaze. ^ But the bomb was the Andouille Pâté by Charcuterie Chef Richard Blankenship – brilliant and decadent.
The next night I met some other friends and we enjoyed perfect weather on the patio. The Joule sits in the middle of a particular block of downtown Dallas that actually has some foot traffic in the evening – almost seems like a city, even!
Pimm's sounded a great choice to compliment the temperate air and the handsome Adam Tihany room glowing through the restaurant's wall-to-wall glass front.
No need for small talk. Just sit back and enjoy…
You will find these in the arsenal of many a talented Texas chef.
These were courtesy of Kent Pirkle at Rain Drop Farms in Donna, TX.
There's no website, but find him here: email@example.com or
This Matt McCallister guy is a cool dude – and seriously bad-ass in the kitchen. Stephan Pyles and Matt McCallister (Exec. Chef of Pyles’ eponymous restaurant) attended the envy inducing Madrid Fusion summit this past January. As is often the case after returning from Spain, they were itching to shake things up. Here is a look at some of the new stuff on the Tapas Bar and Hot Apps menus:
^All ten of the new Ceviches – (My guests couldn’t wait – shaky pics!) I no particular order: Aji Tuna with Jicama and G
^The new Tiraditos: Hiramasa with Lime and Toasted Coconut; Halibut Cheeks with Spicy Orange and Ginger; Loch Duart Salmon with Dill Lemonette and Mustard-Coriander Oil. ^And the Pulled Pork with Caramelized Onions and Balsamico Flatbread.
^Matt is having some fun pickling anything he can get his hands on; ^An inspiration from this night: Hearts of Palm, Corn, and Black Garlic – wonderful.
^A little Delarche for me, thank you. ^Matt ‘splaining the goods.
^Seared Hudson Valley Foie Gras Tacu Tacu with Brûléed Banana; ^Sea Scallop Migas with English Pea Emulsion, Spanish Chorizo and Parmesan “Snow.”
^Pressed Pork Shoulder with Grilled Pineapple Empanada and Caramelized Texas 1015s. ^And my favorite gift of Spring, Shad Roe – here with Scamorza-Risotto Croquette, House Bacon and Sorrel. Happy.
^I love this room! I’m also all about this new menu – very nice work, guys. Matt and Stephan have some other stuff up their sleeves (tatted or not). Stay tuned for more culinary adventures at Stephan Pyles.
^ First of all, I love the taps – no clutter of branded pulls, they are uniform. But the handwritten chalkboard descriptions add a clever and personal touch.
The most stunning element of the room took a second glance to register:
^ Yes, these are the original (restored) stained glass windows from the stage of "The Supreme Court of Rock & Roll" – Dallas' first outpost of the Hard Rock Cafe.
Opened in 1986, our original branch of that eventually tired concept was once one of the most stunning in the country.
^ A nice touch, and very Shannon.
^ My buddy Scott chatting up Moth chef Chad Kelley as we discuss plans to assault the menu for the next post; ^ Meanwhile… there's pie!
The menu gets me twitching with phrases like:
Shin of Beef – Vanilla Porter, Brie, Walnuts
Point Judith Squid – Braised Oxtail and Parsnip Purée
Veal Sweetbreads – Oyster Mushrooms, Bacon Jam
Five Spice Pork Belly – Pickled Carrot and Black Strap Glacé
Bone Marrow – Salsa Verde and Crispy Capers
Fried Hominy – Cayenne with Lime
Cajun Boudin Blanc – Buttered Leeks
Moth Balls – a nod to The Spotted Pig
(There's also, like, normal stuff for the less… adventurous.)
^ As it was opening weekend and the throngs had yet to descend, Lon passed me the iPhone remote and I did the mix for awhile as we sampled the wares – including the exceptional Westmalle Trappist Ale.
^ A little Beer porn. …then…
^ Lon's 'green' restrooms feature Dyson Airblades, among other amenities.
^ The sweet patio.
Next up: a post on the food – it better match up to the space, Chad! Love this place so far. Stay tuned.
Well, I'm getting better. After a disastrous planning snafu a couple years ago, I've now taken to growing my own mint – just for such an occasion as the 136th Run for the Roses at the Kentucky Derby. Thanks to a Michael Martensen leave-behind, I have some of the terrific Bulleit Bourbon Frontier Whiskey.
The classic Mint Julep consists of Kentucky Bourbon, Mint, Sugar and Ice. This year we did two versions: one with lightly pressed mint leaves and simple syrup, the other with mint muddled with brown sugar. I think I dug the latter. A nice way to celebrate Calvin Borel's third in four. Now, once again, I must plan ahead and get some dang Julep Cups!