Owner, Elias Pope

Pope, who grew up on a ranch in Greenville, Texas says, “ We are not trying to do anything new. I tell everyone the same story – when my great grandfather walked out back to the chicken coop, grabbed eggs and cooked it up, he didn’t call it organic…he called it breakfast. We are about getting back to the basics of cooking with great ingredients from American ranchers and farmers who are passionate about their craft.”

Braised lamb shank with fig mostarda

The beverage menu and even the design of the restaurant reflect the same philosophy. Drinks will be made fresh daily with no added sugar or artificial flavor. Specialty cocktails will feature the freshest ingredients and top quality liquor and a beer menu will feature a few simple domestics alongside craft beers from local brands like Peticolas Brewing Co., Lakewood Brewing Co., and Revolver Brewing. The interior has been restored to reveal the building’s natural beauty, with all design elements commissioned by local craftsmen.

Tuna poke salad – ahi tuna, avocado, green onion, coconut aminos & sesame on napa cabbage

After months of searching, Paul Niekrasz, most recently of One North Kitchen & Bar in Chicago, won the role of executive chef and has spent months perfect his recipes for the HG Sply Co. philosophy: “80% fresh, flavorful food that fuels your day and 20% indulgent ‘cheat day’ food for days that you want to splurge.”

HG Sply Co. opens for dinner only on Tuesday, May 21, adding lunch the first week of June.

{photos by Joy Zhang}

haron Van Meter (Chef/Owner 3015 Trinity Groves), Chad Houser (Executive Director, Cafe Momentum), Chris Zielke (Owner, Bolsa/Bolsa Mercado/Chicken Scratch/Smoke), Rebecca Wright (Special Events Coordinator, Trulucks), Michael Miller (Senior Vice President, UCR Urban), Casie Caldwell (Kitchen LTO creator), Blythe Beck (Executive Chef, Movie Lounge), Bob Sambol (Founder, Bob’s Steak & Chophouse), Jason Kosmas (Owner, The 86 Co.)

The event on May 30 will give partygoers the opportunity to meet the finalists, taste-test the chefs, explore proposed interior designs and be the first to vote for their favorites.  Voting will commence at the event and continue through June 10^th via Kitchen LTO’s website, www.kitchenlto.com. Voting will be limited to one time per 24 hours, with winners announced Tuesday, June 11^th.

Aside from the excitement at being able to shape the future of Kitchen LTO’s first pop-up, the tasting will be an event in its own right. The finalists are no amateurs, having gone through an intensive screening process led by Casie Caldwell (Kitchen LTO, Greenz Salads) with committee members including Chris Zielke (Owner, Bolsa/Bolsa Mercado/Smoke/Chicken Scratch), Michael Miller (Senior VP, UCR Urban), Chad Houser (Executive Director, Café Momentum), Jason Kosmas (Owner, The 86 Co.), Sharon Van Meter (Chef/Owner 3015 at Trinity Groves), Rebecca Wright (Special Events Coordinator, Trulucks), Blythe Beck (Executive Chef, Movie Lounge) and Bob Sambol (Founder of Bob’s Steak & Chophouse).

Tickets are $25 in advance at https://kitchenlto.brownpapertickets.com or $30 at the door.  Proceeds will benefit El Centro’s Culinary Facilities.

This photo doesn’t really go with the event, but this is how I’d like to imagine it (photo via)

We’ve discussed Main & Sides before, the service that brings a balanced, gourmet meal right to your door, and we thought it was great. Not surprisingly, other people agree, which brings us to the new partnership between Chef Shaun Collins of M&S and James Moll and Lance Storer, proprietors of Domaine Wine Company. The trio will be bringing complimentary food and wine pairings to the public on the first Saturday afternoon of every month, with the first tasting to take place on May 4, 2013 between 3 – 5 p.m. at Domaine Wine Company (3610 Oak Lawn Avenue).

The partnership between the soon-to-be only “Certified Personal Executive Chef” in Texas and a duo renowned for their knowledge of global artisanal wines is the result of the constant requests from Main & Sides clientele for suggestions on which wines to pair with each weekly menu.

Gourmet food is real good. Gourmet food paired perfectly with a glass of vino is real real good.

Both vendors offer a concierge-style service the collaboration is a perfect match for customers looking for that personal touch.

May 4’s menu will include Lemongrass Chicken in a cucumber cup, Thai style crab tartlets, Mini Banh Mi and Cinnamon Toast Crunch & Milk (Panna Cotta).  The featured wines will be Claudio Morelli ‘La Terraze’ Bianchello 2011, Donkey and Goat ‘Coupe d’Or’ Roussanne/Marsanne 2011, Pascal Granger Beaujolais-Villages 2009 and Hijos de Rainera Perez Marin ‘La Guita’ Manzanilla Sherry.

Good wine and good food are definitely two things every person should have in their lives. They are also two things available at this year’s Best Cellar’s Dinner benefitting the T.J Martell Foundation. Here at this intimate gathering of influential business and community leaders, you will get a chance to experience the best wine from the portfolios of Dallas’ top sommeliers, hand picked for this event. Along with a selection of world class wine, you will also enjoy a four-course gourmet dinner prepared by James Beard Award nominee and the “Father of Southwestern Cuisine,” Dean Fearing of Fearing’s at The Ritz-Carlton, Dallas.

Proceeds from the event go directly to the T.J. Martell Foundation, a national nonprofit organization that funds cutting-edge research for leukemia, cancer and AIDS at eleven top research hospitals in the United States.

So if you’d like to indulge in a night of perfectly paired wine and cuisine while helping a great cause don’t miss the Best Cellar’s Dinner.

Sommelier Hosts: 

Andrew Hensley-Fearing’s at the Ritz-Carlton

Paul Botamer- Fearing’s at the Ritz-Carlton

Aaron Benson-Dallas Country club 

Christina Chilcoat-Las Colinas Beverages

Jeff Bachinskas-Sissy’s Southern Kitchen

Jeff Bradley-The Wine Frog

When: Thursday 5/9/13, reception:6:30 dinner and live auction 7:00pm

Where: Fearing’s at the The Ritz-Carlton

Tickets: Call (214)728-2918 or email- COURTNEY@FRANCISCOANDCO.COM

Jack Perkins, the creator of Maple and Motor, has done it again with The Slow Bone. I would rank this in the top 3 of best BBQ in Dallas (if not the best). Served in lunchroom cafeteria trays, the BBQ will make you smile like you are tasting BBQ for the first time.

Now I love BBQ. I have a group of friends that share my love and all went to college in the Hill County, home to the best BBQ in Texas. Now with that said, I love the city of Dallas, but it has been missing true BBQ until recent years with the additions of Smoke, Pecan Lodge, and Lochhart Smokehouse. Fort Worth has always beaten us in the BBQ department, but no longer! The Slow Bone provides the perfect balance of pit BBQ with enough variation to make it unique.

Now to the fun part. The Q.

I had to go for the fat kid plate (ie. the three meat plate) because I couldn’t make up my mind. Had to go with the basics that I judge every BBQ place on: Brisket, Ribs, and Sausage. Now the sausage was a difficult choice, they had a Jalapeño sausage (which is normally my go to) and also a Smoked Cilantro Sausage. I had to try the Smoked Cilantro. My co-pilot agreed to get the Jalapeño to compare.

As my sides: mustard greens, green bean casserole, and cornbread.

I rolled up my sleeves, prayed to the BBQ Gods, and proceded to stuff my face. The brisket was perfect. I mean perfect. Moist and juicy with enough of the burt ends and fat to add to the flavor. Some of the best brisket I have had. The ribs were nothing short of incredible as well. Now for the wildcard: The Smoked Cilantro Sausage. The verdict: DELICIOUS. This is some of the best sausage I have had with an original flavor unlike any other BBQ joint I have ever tried. I also had the good forture to sample the Jalapeño Sausage which too was incredible. There was no clear cut winner, but I would lean towards the Smoked Cilantro as the favorite. Now I am not normally a mustard greens fan, but holy cow were they incredible. I wish I would have gotten seconds. They have a little bit of spice to them that makes eating veggies a real treat. As for the green bean casserole, it too was wonderful.

In a philosophy class, we were asked to write about our last meal and think about why we would pick certain foods. I could never give an answer. I told the teacher that I am always searching for the best meal, one that could warrant the title of my last and final meal. I can tell you that The Slow Bone is a top contender of making it on the list.

Price of the meal was a steal at around $15 bucks (incredible price for the amount of food and for the level of BBQ). I would have payed double for this life changing experience. I am going to write Jack Perkins a thank you note.

{photo by Joy Zhang}

Though our headline has a bit of a negative connotation, we’re guessing the replacement of Zenner is actually a positive thing, as he’ll most likely be focusing more of his time and talents at Oak owners Tiffanee and Richard Ellman’s Uptown restaurant, Belly & Trumpet.

As for Gray, the former Sous Chef at the AAA Five Diamond-rated The French Room will bring a broad skill set across a diverse array of global cuisine to the Design District favorite.

He explains, “I relish the opportunity to continue to create and execute elegant and inspired food at a restaurant that has quickly developed a reputation for challenging its guests with unique, robust combinations and consistent excellence.”

Oak lovers can look forward to Gray’s debut this week, and for those who have yet to check out Belly & Trumpet, head to our brunch story and allow these food pics to seduce you.

After all our beloved mothers do for us, the least we can do is treat her to a decent eggs benedict. Do her one better and treat her to one of these fabulous brunch specials at some of our favorite spots in Dallas. This month has been flying by, so be as timely with your reservations as your mother would be with hers.

STARTERS

CHOICE OF

$37 PER PERSON NOT INCLUDING TAX & GRATUITY

reservations taken for 10:30 am – 2:30 pm

33 highland park village

dallas, tx

214-522-6035

reservations@marqueegrill.com

Mother’s Day Menu 2013

$25 per person choice of one item per course

1^st course

Nduja Deviled Eggs

Oysters (4), Green Tomato, Jalapeno

2^nd Course

Smoked Salmon, Fennel, Potato, Egg, Hollandaise

Quiche Florentine, Bacon Spinach

3^rd Course

  French Toast, Apple, Maple Syrup

Crepe Suzette, Orange, Grand Marnier

3407 McKinney Avenue

Dallas, Texas 75204

214.855.5551

http://bellyandtrumpet.com

DISH RESTAURANT & LOUNGE MOTHER’S DAY MENU 2013

10AM – 3PM

$45 per person, 3-Course Brunch Menu

$3 Mimosas

$8 Bloody Mary’s

MENU:

Family-Style Starter

Assorted Homemade Pastry Basket w/ Fruit Jam

1st Course

Gulf Coast Shrimp & White Hominy Grits

Jalapeno Gravy, Pickled Vegetable

Granola Fruit Parfait

Toasted Granola, Vanilla Yogurt, Fresh Berries

House Smoked Salmon Spread

Bagel Chips, Salmon Roe Crème Fraiche

2nd Course

Migas Skillet

Chorizo, Pico De Gallo, Avocado Salsa, Cotija Cheese, Tortilla Chips

Classic Benedict

English Muffins, Ham Steak, Poached Eggs, Hollandaise

Short Rib Benedict

Buttermilk Biscuits, Shredded Short Rib, Poached Eggs, Sawmill Gravy

Chicken & Waffles

Bacon Fried Chicken Breast, Malted Waffles, Warm Maple Syrup

Grilled Turkey Panini

Sundried Tomatoes, Provolone, Mixed Green Salad, Tomato Basil Soup

Herb Grilled Chicken Club

Avocado, Bacon, Chipotle Cheddar

Harris Ranch Burger

Applewood Smoked Bacon, Iowa White Cheddar Cheese, 27 Sauce

3rd Course

Nutella Chocolate Bar

Chocolate-Dipped Brownie w/Mascarpone Mousse, Sea Salted

Caramel & Chocolate Accents, Ice Cream

Salted Caramel Pudding

Crumble Topping, Soft Whipped Vanilla Cream

Limoncello Marinated Strawberries

Champagne Sorbet

4123 Cedar Springs Rd, Suite 110

Dallas, Texas 752

214.522.3474

www.dish-dallas.com

tmceneny@dish-dallas.com

Mother’s Day Brunch

Sunday, May 12, 2013

$55.00 per person

Seating from 10:30 AM to 2:30 PM

Appetize

Chilled English Pea Soup

curry shrimp, jalapeno, crème frîache

or

Baby Greens

spring fruit, goat cheese, pecan

aged balsamic

or

Orange Pecan Roll

or

House Smoked Salmon

soft scrambled egg, caviar, crème fraiche

Main

Scottish Salmon

morel, red pearl onion, sauce choron

or

Akaushi Hangar Steak

asparagus, brown butter potato, tomato jam

or

Baguette French Toast

bruleed banana, grand marnier, berries,

chantilly cream

or

Jonah Crab Omelet

orange, avocado

or

Whole Roast Organic Chicken

paprika, baby carrots, spaetzel

Indulge

Lemon Poppyseed Financier

citrus curd, cherry ice cream, pistachio tart

or

Roasted Banana Panna Cotta

caramel, gianduja ice cream, toasted hazelnut

1628 Oaklawn avenue, Dallas 75207

214.712.9700

info@oakdallas.com

http://oakdallas.com

{menus courtesy of Lindsey Miller, }

First of all, let’s address the name.

Mot Hai Ba, prounced mo’oht high bah, means 1, 2, 3.

Why should you care? Mot Hai Ba is a new casual, high-energy Vietnamese restaurant by Jeana Johnson and Colleen O’Hare (Chef/Owners, Good 2 Go Taco and Chefs of Goodfriend Beer Garden and Burger House) featuring menu items inspired by meals eaten by the chefs/owners on their motorcycle tour through the city of Hanoi, Vietnam.

These are some pretty cool ladies.

Mot Hai Ba’s lunch and dinner menu will feature items ranging from Vietnamese “street food” to sophisticated French and Chinese influenced dishes that would be prepared in chef-driven restaurants in and around Hanoi. The chefs will pair that with an all-French wine list and a beer list made up of French, Belgian, and Asian beers.

Chargrilled pork belly and pork meatballs with vermicelli and herbs

Market crab, chili, garlic, scallion

Imperial rolls filled with pork/shrimp

Enjoy your immersion into Vietnam at the intimate custom rolled steel tables or on the patio.

Mot Hai ba will open Tuesday, April 23 on 6047 Lewis Street, Dallas, Texas 75206 (former York Street restaurant).

{photography by Kevin Hamilton}

“A Community Cooks” the open-air, grand tasting experience at We Over Me organic farm, gives attendees a taste of some of the best cuisine in Dallas, served up by the acclaimed culinary leaders themselves. Having seen photos from last year’s event, I should have known it was going to be as lovely as the pictures, but seeing it in person was more than we could have imagined.

Beautifully arranged white tables clothed tables, warm and pretty flower arrangements, wheelbarrows of wine and beer, and pop-up kitchens with chefs from some of our favorite restaurants surrounded the football-field-turned-organic-farm with a live DJ at the helm. It was a Pinterest worthy event for a cause that was close to many hearts.

Confit Duck Cavatelli from Boulevardier

In its third year, the event expertly immerses its guests into the wild fire energy of the organic business that began in 2009. The WE Over Me Farm greenhouse, donated and constructed by the Associate Leadership Council (ALC) of The Real Estate Council of Dallas, allows the farm to harvest seeds from each season’s crop supply and grow plants from these seeds in the greenhouse in the colder winter months, leading to more abundant production in year-round growing seasons. The greenhouse also helps We Over Me achieve their goal of addressing the lack of affordable, healthy food options available to economically depressed areas in the City of Dallas as well as create a replicable model for achieving sustainable urban re-development.

So after my rant about all that is pretty and good about “A Community Cooks,” I’ll get down to my initial plan when beginning this post: to give you three solid reasons to attend this event every year for the rest of your life.

Umami Burgers from DISH

1. Healthy food should be achievable for all

• The new veggie burger at Burger King doesn’t count…

2. Everyone loves a good buffet

• Especially when it has food from restaurants like Bolsa, Boulevardier, Dish, Hibiscus, Dragonfly, and soooooo many more

3. You’ll feel infinitely cooler for having gone

• Yeah, it’s $75, but it’s an incredible cause, and a kick ass opportunity for an Instagram

{for more photos from A Community Cooks, head to our YouPlusDallas Flickr}