Posts Tagged ‘Oak Cliff’

Bolsa’s Jeff Harris to Guest Chef at Restaurant Ava

Posted by    |    November 7th, 2012 at 11:42 am

Jeff Harris, photo courtesy of Elliot Munoz

When: Sunday, November 11

Where: Restaurant Ava, 108 S. Goliad, Rockwall, Texas 75087

The hip, garage turned restaurant, Bolsa (see our video), is one of Bishop Art District’s shining jewels. The unique Oak Cliff eatery serves dishes that may seem simple but are deliciously complex. Executive Chef Jeff Harris is sure to bring some of that exquisite complexity to Restaurant Ava when he prepares Sunday night dinner on November 11.

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6-Course Beer Dinner at Campo on April 2

Posted by    |    March 23rd, 2012 at 4:55 pm

Campo Modern Country Bistro and World Beer Co. pair-up for a unique 6-course, beer paired dinner on Monday, April 2.  Bar opens at 6 p.m. and dinner is at 7 p.m.

Cost is $65 per person exclusive of tax and gratuity.  Seating is limited and reservations are required.

CampO A.M. Now Open for Brunch

Posted by    |    March 2nd, 2012 at 4:19 pm

CampO Modern Country Bistro now offers brunch Saturday and Sunday from 10 a.m. – 2 p.m.

CampO A.M. European/Latin American inspired dishes include Torta Rustica, Torta Española, Croque Monsieur 1910, Croque Madame with fried egg, house-made Mortadella with poached egg and other updated classics.

Torta Rustica

The build-your-own-menu features sweet and savory sides including house sausage, stacked country hash, yogurt panna cotta and sweet corn griddle cakes.

Sweet Corn Cakes

Hangover helper cocktails include the North Bloody Mary (oyster, shrimp and house pickled celery), Michelada, Hot Tin Roof (bay leaf infused cachaca, cane sugar, lime, ginger) and the signature CampO Pisco.

Located at 1115 North Beckley in Oak Cliff, Campo Modern Country Bistro is open at 6:00 p.m., closed Tuesdays. Saturday and Sunday brunch served 10 a.m. – 2 p.m. For reservations call 214-946-1308.

Outside the Bubble: Southern Fried Chicken By Smoke

Posted by    |    February 20th, 2012 at 9:42 am


Led by an HP hottie, a former rock star (from 80′s outfit War Minister, who wore mascara and all that goes with that), and the humble servant dared to venture across the Trinity River to taste some mighty fine fried chicken at Smoke in Oak Cliff.

We like Smoke for three reasons:

1. The fireplace at night

2. The chicken  (although we  really like just about everything on the menu)

3. The unpretentious atmosphere, unlike what we experience daily inside the bubble

We learned that one of our favorites, pork jowl bacon and pickles, is no longer on the menu. Guess it’s time to update our video.

KRLD Restaurant Week Begins

Posted by    |    August 15th, 2011 at 9:59 pm

The ultimate foodie event of the year is upon us! KRLD’s Restaurant Week begins today. This is a great time to have a try restaurants that’s prices may have intimated you. Also, many restaurants have items on their menu that are only offered during Restaurant Week, such as Chamberlain’s Duck Confit Spring Rolls. You have to try this!

It’s a perfect time to book summer dining deals at 130 regional hot spots opening up tables, and currently accepting reservations for this special giveback opportunity supporting the North Texas Food Bank and Lena Pope Home the week of August 15-21, 2011. The event continues through September 4, 2011.

The event showcases North Texas’ thriving culinary scene, offers tasty three-course prix fixe dinner priced at only $35/person (tax, tip and drinks billed separately). The icing on the cake is that you help support local fine dining establishments and two great charities – making a $7 donation to either the North Texas Food Bank in Dallas or Lena Pope Home in Fort Worth. Last year they raised over $600,000 for these great organizations.

BONUS TIP: Make a purchase of $25 or more at any Central Market location, to receive a certificate redeemable for a FREE fourth course valid at participating restaurants.

Where will you be dining? Enjoy & make your reservations at the participating restaurants here!

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The world’s first enchiladeria: BEE

Posted by    |    February 17th, 2011 at 12:00 pm

(Photo by Andrea Grimes/Dallas Observer)

After closing shop at Ciudad in 2007, a taqueria located in downtown Dallas, customers constantly complained that they missed Monica’s delicious food. When asked what they missed about Ciudad, the answer was always “you had the best enchiladas ever!”

Restaurateur and Mexican food entrepreneur, Monica Greene, has been in the restaurant business in Dallas for 37 years. With the opening of Ciudad in 2000 came several awards, unique enchiladas and customers begging for more. Originally from Mexico City, Greene came to Dallas and began to make a distinctive footprint in the Mexican restaurant world. She opened up a few taquerias, and most notably, Monica’s Aca y Alla in Deep Ellum.

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Oddfellows Opens in Oak Cliff

Posted by    |    December 10th, 2010 at 4:58 am

Dallas coffee culture received a shot in the arm yesterday with the opening of Oddfellows, located at 316 W. 7th Street in Oak Cliff.  I had the pleasure of joining one of the Oddfellows’ partners, Jason Roberts, on opening day for a cup of coffee.  I had a traditional cappuccino prepared by none other than Mike McKim, owner of Cuvee Coffee.We note three reasons why coffee lovers should visit Oddfellows.

First, Oddfellows will serve Cuvee coffee, a high quality coffee created by Austin-based Cuvee Coffee Roasting Company.  We like Cuvee coffee and have alot of respect for its owner Mike McKim who purchases the best coffee beans from select farmers located around the world.  (more…)

Pork Fetish Anyone?

Posted by    |    August 23rd, 2010 at 10:30 am

Yep, I thought it was time I admitted it…I have an extreme pork fetish. I love all things pork — bacon, sausage, shanks, loin, belly, chicharrón — you name it, if it comes from a pig and is edible then I’m all over it. Now I’ve eaten a lot of pork dishes in Dallas, but recently I found my favorite: the crispy pork shank at Bolsa being served up this summer. I could talk about the bed of wonderful fresh local vegetables that the shank sat atop or the perfect sauce and seasonings…but alas, I want to focus for the moment on the pork.

It was a perfect piece of perfectly cooked pork (yes, I used ‘perfect’ twice; it is necessary redundancy!). Crispy, golden brown on the outside and fork-tender on the inside. I know in this day and age, talking about fatty anything is taboo but when you’re talking quality pork products, you’ve got to use the “f” word. This shank had the perfect amount of fat so that it crisped nicely and was oh so juicy. For aficionados, ‘lean’ and ‘pork’ are mutually exclusive.

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Another Example of Good Parenting

Posted by    |    August 1st, 2010 at 8:59 pm

The Hinson family, including son Sean and his buddy Mark, left the Bubble and headed down to Eno’s Pizza in Oak Cliff this evening.  We were celebrating Sean’s birthday a week early, and needed something truly indulgent and excessive to impress a teenage boy. Our answer: Eno’s Sundae Sack.

The menu description says it all:  tempered chocolate/blue bell homemade vanilla ice cream/marshmallow cream/ fresh berries/pecans/hot fudge/graham cracker/cinnamon & sugar/whipped cream.  We didn’t find any graham crackers but the other ingredients were well represented.  One of the “Sacks” fed five of us.  Teenager impressed. Score!

Do Monkeys Make Bread?

Posted by    |    July 25th, 2010 at 2:27 pm

Cinnamon Monkey Bread from Tillman's Roadhouse

Probably not, but Tillman’s Roadhouse sure does! Since becoming a fan of the Bishop Arts District, I finally had the pleasure of experiencing “blunch” (as they call it) at Tillman’s one Sunday morning. “Kim’s Cinnamon Monkey Bread” immediately caught my eye on the menu. This is, hands down, at the very top of my “I gotta have it” list of the most delicious things my mouth has ever enjoyed!

These warm, gooey, cinnamon balls are served in an old fashion, hot iron skillet. They are covered in caramel sauce and topped with a huge gob of cream cheese icing that melts all over this dish of heavenly perfection.

Yes, I think I am in love with the Monkey Bread at Tillman’s Roadhouse! Be warned that this is a blunch appetizer made for sharing with more than just one other person. Don’t let the Monkey defeat you and definitely don’t let it go to waste! Enjoy!