We were seated before sunset and the amuse bouche of PEI Conway Royal Oyster topped with Nuoc Mam Mignonette was presented. The Thai chili spiced the oyster was just right as the crisp topping melted into the bite. Nuoc Mam (fish sauce) was the perfect complement to a sweet oyster.

Next came the Pla Kung (Sweet Prawn, Mint, and Lemongrass Ceviche). A fresh bit of shellfish and a crispy prawn head paired with delicate watermelon bites, mint and lemongrass blended into a dish worthy of a Phuket view. The first course took me to a Thai cove and the flavors had me wanting more.

Hoy Phing (banana wrapped grilled bay scallops with red curry and coconut) was sweet and salty bite I was not expecting. Scooped up into a crispy shell, the scallop lent itself well with the curry flavors and the banana leaf flavor was present in each new taste.

Tom Yum Hua Pla (Hot and sour soup made with fish head) made its way to the communal table. Diners took a look around before picking the meaty flesh off of the fish. One diner raved about the eyeball, the other made comments that the cheek was delicate. I consider myself an adventurous and ‘willing to try anything once’ diner but this dish proved overwhelming albeit delicious.

Next, a Grilled Reed Snapper with crispy corn patty and green curry sauce. My favorite plate of the evening combined starchy textures from the corn patty with amazingly tender snapper and a wonderfully sweet and salty green curry. It encompassed everything you’d want from a thai seafood dish.

Lastly, we enjoyed Koi Tod (fried coconut, tempura banana and coconut gelato). Imagine if you will, delicious friend banana melting into a creamy as all get out ball of gelato and bite of crispy coconut. Pure ecstasy when paired with Weasel Coffee out of Vietnam.

Congrats to the team from Malai (Yasmin and Chef Braden Wages and Chef Paul Singhapong). The fearless integrity of a team who paces forward with the best quality ingredients, rich intelligence of culture and a passion for service is none surpassed in my eyes. Malai Kitchen welcomes patrons and embraces with food and environment.

This year, Chefs for Farmers welcomes over 40 extraordinary Southern chefs, local purveyors, and spirit vendors to the 2nd annual Chefs For Farmers culinary extravaganza on November 3, 2013.

“Produced by Chef/Owner Matt McCallister of FT33 and Iris McCallister, CFF brings together over 40 talented Southern chefs, local farmers, purveyors, and premier local wine and spirit producers in an afternoon to support the North Texas Food Bank and local farms, while honoring seven stand-out leaders in Dallas’ culinary industry.”

It was a blast to see everyone who came out for this great cause, and I ate myself silly with some of the highest ranking chefs in town. For 2013, CFF is bringing “chefs including Jeremiah Langhorne of McCrady’s (Charleston, SC), Janice Provost of Parigi (Dallas, TX), and Kent Rathbun of Abacus and Jasper’s (Dallas, TX), complemented by performances from local bands and DJs.”

100% of proceeds from CFF will be divided to support The North Texas Food Bank, a social benefit organization located in Dallas that supports the nutritional needs of those less fortunate through education, advocacy, and strategic partnerships, and to the local farms participating in the 2013 festival. Tickets are available for $65 per ticket/$120 for two tickets, and can be purchased through www.chefsforfarmers.com.

BUT! Here’s the really awesome part. This Sunday only, CFF is selling single tickets for $50. These tickets can be purchased to gift to a food obsessed friend and you must use to promo code “cocktologist” (I couldn’t make that up if I tried).

So hurry up and get your tickets before they..sell out!

Chef Lisa Garza, owner of Sissy’s Southern Kitchen & Bar, is introducing a brunch menu beginning Saturday, September 21, 2013. Brunch will be available every Saturday from 11 a.m. to 2 p.m.

“I’ve wanted to offer our guests brunch for quite some time now, but needed time after opening and rolling out lunch to perfect each signature brunch dish,” Garza says. “I tried to include some quintessential southern brunch dishes with a modern Sissy’s twist.”

 Dishes on the brunch menu will include: Chicken & Waffles (Sissy’s signature fried chicken with savory waffles, honey butter and Steen’s Syrup), Sissy’s Benedict (lump crab cake, cornbread muffin, poached eggs, caramelized jalapeno, hollandaise and country potato hash), Short Rib Hash (braised short rib country hash, two sunny side up eggs and a biscuit), Biscuits & Black Pepper Cream Gravy (cream biscuits smothered with cream gravy, sausage, eggs your way and country potato hash), Eggs Sardue (poached eggs over artichoke hearts, chopped ham, creamed spinach with hollandaise and hash), and Chicken & Dumplings (cornmeal and chive dumplings with Sissy’s signature brined chicken, peas, carrots and celery). Chicken or pork sausage is available upon request.

In addition to the new brunch items, the menu will also feature select beverages such as the Sissy’s Chandon Mimosa carafe (with a medley of fresh squeezed seasonal juices), Bloody Mary (handcrafted with homemade pickles), Grapefruit Julep (with fresh grapefruit, Texas honey and agave), and the Texas Screwdriver (made with Tito’s vodka, orange and calamansi).

I love brunch and I know Dallas does too. If everything is as tasty as the rest of their daily offerings, brunch will be the perfect addition to Sissys rolodex of southern classics with a chic twist.

Entering into the newly renovated space, warmly lit dining areas and comfortable color coordination sets a tone that welcomes diners in. The room was completely packed on this Monday afternoon, which gave a good indication that Village Kitchen is not only approachable but damn tasty.

I began with a glass of buttery chardonnay and perused the menu. Small bites, raw bar options, sandwiches and flatbreads take precedent but there is not shortage of full meals and large plates either.

We began sampling with Deviled Eggs (Smoked Bacon, Pickled Onions and Mustard Seeds). The creamy mousse interior blended perfectly with the salty bacon and onions to create a starter worthy of its ‘ladies who lunch’ zip code. Next came the highly sought after Pecan Lodge Smoked Brisket Flatbread, Burrata Cheese, Pickled Vegetables and BBQ Sauce). It’s fall apart, fork tender taste and feel are worth every calorie and the salty pickle pairing to the brisket lends a crunch that doesn’t overpower the meaty star. The Shrimp Corndogs (Sriracha Ketchup, Tartar Sauce and Chinese Mustard) came next. Imagine a funnel cake battered bite of shrimp salad thats been deep fried to perfection. The State Fair would surely have to consider this fried goodness as part of the mix during next years food awards. Last on the starters was a light and delicious Tuna Avocado Tartare that is hand mixed at the table with proper accouterments of Crisp Quinoa, Peanuts, Green Olives, Mango Yolk and Sesame Chili Oil. Refreshing and tasty with toasted crisps.

For mains, we decided on The house ground VK Burger (Chef’s Special Blend of Short Rib, Chuck, and Brisket. American Cheese and Iceberg Slaw with Bacon Mayo). It rivals some of the best burgers in Dallas and when paired with the extra crispy fries, this sandwich could win the burger wars any day. Next we sampled the Lobster Mac and Cheese (Gruyère, Parmesan and Pecorino). Deliciously tender macaroni mixed with melted cheeses, peas and loads of lobster made this sinfully rich entree a delight. Irresistible is the best way to describe Chef Nateras creation. I couldn’t leave without trying the one thing that always catches my eye, and Village Kitchen makes an absolutely incredible version of it, the Lobster Roll. Served with Tarragon Aioli on soft and delicate Buttered  Brioche, the lobster is melt on your tongue good with a creamy finish. Again, has to be up there with one of the best Lobster Rolls I’ve ever had.

I am a sweets and dessert lover so when I saw the tantalizing final course list from Chef Natera, I couldn’t resist. The Buttered Popcorn Creme Brûlée with popcorn praline and malt ball mousse was perfect. Unusually buttery (no complaints here!) meets crunchy malt ball and praline mix was the perfect combination of sweet flavors.

I also tried the Salted Caramel Milkshake which also came with its own crunch bits of goodness, don’t miss this!

Village Kitchen is the place you want to take the family for a week night dinner, it’s also the place you want to dine with a loved one for a special evening. Chef Natera has put his touch on this space and the attention to detail from menu to service and decor shows in every way. Make your way in to Village Kitchen, you’re in for a treat.

Cane Rosso

Where Ryan’s Fine Grocery once resided, Jay Jerrier is seizing the space for his widely known and loved pizza joint. A Ft. Worth outpost makes his 4th pizza spot in DFW. Making friends with the gents from The Usual and the Italian transplants at Nonna Tata, the Cane Rosso space on Magnolia Ave will be a fine addition. Ft. Worth has be deprived of the famous certified thin-crust Neapolitan pizza, and now the void will be filled.

Working on plans…lets get this thing rolling. – Cane Rosso Facebook

American F+B

The highly anticipated Consilient concept is advertised as coming in Summer of 2013, but it seems the plans have been a bit delayed. Once it does open in the lively West 7th district of Ft. Worth, the restaurant is sure to excite and comfort with its menu and bar program. The site describes it as an “upscale American Bar and Grill that combines key elements of The Porch restaurant in Dallas and Westside Tavern in Los Angeles. American F+B will specialize in the sourcing and in-house production of artisan ingredients, with an emphasis on seasonality. The menu and kitchen for American F+B will be developed and overseen by Warren Schwartz, who recently moved to Fort Worth from Los Angeles where he previously helmed the kitchen at Westside Tavern.” With touted Schwartz at the wheel, the city will be at baited breath until opening.

Fort Worth Food & Wine Festival

I know I’ve talked about this before but I really am excited to see what our friends to the West have in store in March of next year. With more than 20 events planned, the four-day Fort Worth Food & Wine Festival honors the distinctive nature of Fort Worth cooking, food,  and beverage traditions in a multi-day festival highlighting culinary diversity in Fort Worth and North Texas. Chairman Russell Kirkpatrick of Reata says that the event will bring in top chefs from all of DFW. I can’t wait to see the final lineup of chefs and events soon.

I’m hungry just thinking about the awesome things coming to Ft. Worth. These 3 upcoming food scene announcements will surely be worth the drive and who knows, we might just stop for a Joe T. Garcias margarita or peek in to see how the renovations on Tim Loves Lonesome Dove are coming along!

The Ganesha: chai spice-infused applejack; Kaffir lime, lemongrass and honey syrup made in-house; with lemon; ginger; and syrah wine (or grenache)

Killin’ Thyme: Nue Texas vodka, cucumber slices, thyme syrup and lime juice, topped with soda

Barrel Aged Old Fashioned: Makers 46, Orange, Vanilla

Armagnac Stinger

Best of Both Worlds: Sammy Hagar Beach Bar Rum, Passion Fruit, Coconut Water Sphere

Theres no doubt these new cocktails were put into play under the watchful and well orchestrated vision of Kent Rathbun. With flavor profile infusions and incredibly intricate tasting notes, Lucky and Chef Rathbun will have Dallas craving more after tonight.

Abacus

4511 Mckinney Avenue

Dallas, TX 75205

at Armstrong Avenue

(214) 559-3111

UPDATE: After pledging his allegiance to Kent Rathbun and Abacus, Lucky is on the move again. Side Dish had it first this morning that Campbell will be opening a place called Parliament in the old Four Lounge space in the State Thomas neighborhood in Uptown. During our sit down at Abacus, when asked if Abacus was his final stop he said “this is it!” but it seems things changed like the Texas weather and 72 hours after his first night with Rathbun he is leaving. Although he will be with Abacus until his new place opens (a couple months), it seems that Rathbun put a lot of faith into the program and Campbell to let this go easily.

Campbell commented on the Side Dish blog with this:

Thank you Nancy, I must tell you that I am not leaving Abacus though…Chef Rathbun has been a very influential person in my life and I will always stay with him in whatever capacity he wants! I owe him so much! …also we are not opening this week as we just signed the lease ; ) thank you for always supporting the Dallas Cocktail Movement! – Lucky

Yasmin Wages, Paul Singhapong, Ivan Nava and Braden Wages

Here’s the menu:

Pla Kung

Sweet Prawn, Mint, and Lemongrass Ceviche

Thai Mekong Shooter

Hoy Phing

Banana Wrapped Grilled Bay Scallops with Red Curry and Coconut

’99 Meursault Chardonnay, Burgundy, France

Tom Yum Hua Pla

Hot and Sour Soup made with Fish Head

’11 Livon Friulano, Collio, Italy

Kha Pong Dang Tod

Pan Seared Whole Red Snapper with Fried Corn Patty and Green Curry Sauce

2004 Gevery-Chambertin 1er Cru Burgundy, Les Champonnets Vineyard

Koi Tod

Fried Coconut Tempura Bananas with Coconut Gelato

2004 Dr. Pauley Reisling Spätlese, Mosel, GR, Bernkasteler Badstube Vineyard

Weasel Coffee, Vietnam

Want in? Dinner will begin at 7 p.m. and is priced at $60 per person with optional reserve wine pairings for an additional $20 per person (tax and gratuity not included). You gotta make a reservation for this one, so call 214.599.7857 to reserve your seat on a culinary trip with Vietnams Coastal Cusine.

Jaco Smith (Executive Chef/Banquets – The Joule) Drool worthy photos emerge from this account where peeks of soon-to-open CBD provisions emerge and mastery of plating and pairing comes to life through pictures.

Lucy Wrubel (Dallas’ Favorite DJ) From fab travel to chic event snapshots, Wrubel’s insta-style is white hot and sets my phone on fire.

Food Bitch (Blogger and Expectant Mama of 2) From candid commentary comes even realer photos. Follow the FoodBitch for picture after picture of things you want to put in your face and the occasional pre-baby cuteness.

Easy Slider (Food Truck) – When the last slider is served and the final Topo Chico is sold, Easy Slider Off The Truck comes to life. The adventures that ensue keep your finger on the like button for a while.

Urban Taco (Restaurant) – You guessed it. This feed is full of food-pornalicious photos of Urban Tacos delicious cuisine.

Feed Me Dallas (Blogger)  - She cooks, she goes out to eat and her passion for food is awesome. Check out this account for some awesome food shots.

Courtney Kerr (Reality TV Star/Blogger) – With her new pal Fancy in tow, Courtney Kerr has become an insta must follow. Fusing lifestyle, fashion and travel, Kerr is a triple threat who keeps your feed alive with fun and fashionable social photos.

Malai Kitchen (Restaurant) - Southeast Asian cuisine meets socially craveable instagram photos. Not only should you eat here but follow this feed!

Kevin Gray (Writer) – His UrbanDaddy day job often bleeds into the nighttime and thats where Kevin shines. Fun shots of food, beverage and WTF make this account one of my favorites.

Blank Canvas Society - This Southern girl turned Uptown Dallas aficionado has turned Dallas on its high-heels. Food, nightlife and travel combine to make this Dallasite shine.

Did I mention your favorite Dallas Instagrammers to follow? If not, tell me in the comments below!

I made my choices this year based upon establishments I have come to love and those I’ve wanted to try. As someone who has traveled the world in search of adventure, great service and delicious food, I’ve been lucky enough to stay in my share of Ritz Carlton Hotels. The location in Uptown is no different, and it was a no brainer to include Fearings on my list of places to visit during restaurant week. Be it a fluke, pure luck or a RW first but this year I spotted that the restaurant was honoring the special restaurant week menu through September 1st as listed on the RW site on reservation day.  I made the reservation for 2 and counted the days until we made our way past the Rattlesnake Bar and into the culinary abode of Dean Fearing. Here’s where things took a turn for the worst…

The Friday before we were to dine at Fearings I received a phone call.

“We are excited to have you in the restaurant! We look forward to your reservation,” the maître d’ said. “I see on your reservation we have a note that you are coming in for our restaurant week menu, unfortunately we stopped doing that the first week of the promotion.”

I was shocked. A mere 48 hours before we were to dine, and they are just now informing us that the reason we are coming in is invalid.

“Apparently there was a computer glitch in the system with the restaurant week site,” he went on… “would you still like to keep your reservation.” I explained to him how disappointed I was and cancelled our date with Dean.

A few minutes later, after thinking about how let down I was, I called back. “Hi, yes, we just spoke about the restaurant week mishap. Could I speak to a manager?” I said. “Sorry sir, they’re busy. What’s this about?” He quickly shut down the conversation. “Well, could you please forward me to their voicemail?” I asked. Dial tone. He hung up.

I called back, explained that I had ben hung up on and politely asked to be transferred to a manager again, and again I was hung up on.

The next conversation went much better than the first two and a representative from the Ritz Carlton assured us we would have the restaurant week experience we’d so much been looking forward to.

Cut to Sunday night. We head into Fearings for our reservation, check in and are immediately told our table is not ready yet. 10 minutes later, we are brought back to the main dining room, our waiter sweeps in asks our water preference and guzzles a carafe of H2O into our glasses. He comes back, gets our drink order and says “you want the restaurant menu, yes?” We nod. He says “Caesar Salad. Tortilla Soup, Salmon or Filet.” This drill-sergeant firing off of menu items catches us off guard. We both turn to him and say “what?!” He repeats his verbal menu again and then leaves the table. An amuse-bouche of tomatillo soup lands on our table and he’s back with our cocktails and asks for our orders, we are bewildered and order based on our memory of what he’d said.

I know Fearings, I’ve met Dean and I have never, ever experienced the type of cold, mechanical and put-off service that I experienced that evening. “Fearing’s is the perfect blend of innovative design, elevated cuisine and the true spirit of Texas hospitality.” That is what reads on the website but this night, the hospitality aspect was on vacation.

The courses come promptly. The appetizers we’re spot on, the famous tortilla soup hits the right notes and the caesar pleases. Then come the mains. As if we were at a wedding banquet,  the plates couldn’t have been less exciting. My dining partner, who ordered a filet gets a side of asparagus and mashed potatoes. I get a piece of salmon with you guessed it, asparagus and mashed potatoes.

I knew something was wrong. Last I checked, the menu at Fearings for restaurant week the menu looked like this:

Starter
• Duo of: Cocktail Shrimp on Horseradish Mango Sauce with Pecos Melon/Baby Kale/Texas Feta Salad and Crushed Smoked Almonds
• Slow-Smoked Pork Carnita/Charred Corn Tacos with Avocado/Tomatillo Salsa and Summer Slaw with Cooper Farms Peaches

Entrée
• Watch Hill Rhode Island Judith Fluke on Fennel/Basil Purée, Fried Green Tomatoes and Three-Bean Salad with Barbecue Thousand Island Dressing
• Barbecue Glazed Beef Tenderloin Grilled over Live Mesquite with Baked Potato Enchilada on Stewed Chuck Wagon Greens, Canton Butter Beans and Okra Medley

Dessert
• Duo of: Warm Chocolate Cake with Cherry Chip Ice Cream and Pistachio Crunch with Lemon/Vanilla Custard Shooter with Blueberry Jam and Graham/Oatmeal Streusel

Lets just nip this one in the bud and say that we didn’t receive the listed desserts and we were actually told “I’ll ask them what they can come up with,” when we asked about the dessert course.

On top of everything, when the bill came, I noticed that we were charged for a convenience fee. Now I know the restaurant was only offering the $45 dinner option — $10 more than the usual prix fixe dinner — but when that price comes with the expectation of “high end cuisine, at a time when the food costs are at a premium,” as noted by a DFW RW press release, I can’t brush off this poor experience.

If you’ve read this far in one of the most unappetizing experiences in restaurant week history hopefully you can understand how I, as an appreciative and understanding guy, felt wronged throughout our meal. From the first phone call to the signing of the check, this experience was unforgettably awkward and disappointing.

It was an utterly epic showdown of the culinary divas as Uno Immanivongs ‘Chino Chinatown‘ took on Sharon Van Meters ‘Beignet Bridge Club’ in the Fork Fight final round. It was an all out battle to the finish to see if 4 time champ Chino Chinatown could trump the 3015 Trinity Groves founder on her own turf. 400 hungry food lovers descended upon a soon to be completed Trinity Groves tonight and we all left winners.

Photo Credit: Doug Magditch

Photo Credit: Doug Magditch

The evening was set to live guitar and the service evolved from unorganized to impeccable as the courses flowed. As both competitors gave their rundown, Chino Chinatown emerged to the tune of ‘Rocky’ and Van Meter admitted her team had been putting together the courses while she was out of town this week. Ian Reilly and Lauren Loiselle teamed with Chino Chinatown partner Adrian Verdin on the cocktails.

Chino Chinatown

Photo Credit: Doug Magditch

47 Ronin: Japanese Whisky, Goji Berry Groseille, Yuzu Juice and Charged Sake topped Collins

Snake Charmer: Deaths Door Gin, Lemongrass-tamarillo syrup and bergamot juice

Punto Branco: Mount Gay 1703, galagal gomme, Temperance Cacao Sagrada with a hand-cut iceball

That Good, The Bad, The Weird: Tequila Cabeza, Aguardiente Quindriano, Pu Her Syrup

Agua Fresca (out of a plastic bag!) – Death’s Door Vodka, Asian Pear, Beets, Ginger, Lime Juice, Agave Nectar

Beignet Bridge Club

Basil Gimlet

As the cocktails set in, the crowds grabbed the appetizer course themselves.

Photo Credit: Doug Magditch

Beignet Bridge Club featured at Truffle Creme, Chive Langue De Chat (cat’s tongue) in an egg over Foie Gras Salt. It was good but the texture of the creme when mixed with the salt could have been a little more cohesive.

Chino Chinatown offered a Yellowtail Hamachi over Coriander  Creme Fraiche, With Grilled Hearts of Palm & Jalapeño Infused Blood Orange. The dish was light and refreshing but at this point it was all tied up.

Photo Credit: Doug Magditch

Photo Credit: Doug Magditch

Second course Beignet Bridge Club was a Summer Salad with Fine Herb Mousse and Citrus Lavender Caviar. To be honest, I expected Van Meter to show off a little here but the salad fell a bit flat for me and the caviar was an unexpected touch. Chino Chinatown presented Immanivongs famous Larb Gai with a cup of Phozole (steeped roasted bone marrow broth with guajillo braised oxtail and tender hominy). Though I wasn’t craving  warm dish, the comforting aspects of a bowl of flavorful soup hit the spot. Chino Chinatown takes round 2.

Photo Credit: Doug Magditch

Photo Credit: Doug Magdtich

The main courses arrived soon after. First up, Van Meter with a Rack of Lamb, Potato Puree, Ratatouille, Garlic Chips and Roquefort Beignet. The beignet was delicious and the puree was just right but something seemed to be missing overall that could’ve taken this dish to the next level that Fork Fight is known for. Chino Chinatown plated a Membrillo Glazed Duck Breast & Duck fat fried rice confettied with Chinese Sausage and BBQ Pork Loin. Again, the sides won me over. The rice was just right and the sausage was a treat but I still craved something more from the Duck. Tied again.

Photo Credit: Doug Magditch

Photo Credit: Doug Magditch

As both sides furiously plated their final entries, Janice Provost and April Barney could be seen putting sweet touches on the Beignet bridge Club side. Immanivong had delicious coffee scents emerging from her camp and the room went nuts. Last plates were Chocolat Sioxante, Cocao Nib Beignet, Scented Pipette and Raspberry pearls from Van Meter. Chino dessert dished Warm Cinnamon and Sugar Dusted Hypnotic Doughnut Morsels Filled with Hazelnut Ganache, Salted Caramel Drizzle and Ca Phe de Holla to dip it all in. Both had doughy goodness but at the end of the day, a coffee and doughnuts hypnotic treat stole the show. Congrats to both chefs on a job well done and a major congrats to Chino Chinatown for winning it all!

Follow me on Twitter !