We've given you food for thought. Now give us your vote for the hottest new chef, baker, or other foodie front-runner.
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Bodhi Durant Kenichi
Dallasites were delighted when Kenichi Kanada opened a Dallas outpost of his famed Austin contemporary Japanese restaurant in Victory Park. And victorious it is under the direction of executive chef Bodhi Durant. Read More
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Originally published on April 20, 2007
Oh, Kanada
Kenichi Opens
Adorable mounties, hockey, universal health care. Our northern neighbors have plenty to boast about.
But we Texans are quite proud of our own Kanada, thank you very much. As in, Master Sushi Chef Kenichi Kanada, whose namesake Austin restaurant opens a location right here in Dallas on Sunday.
The local outpost will stock the largest sake selection in the state. So you’re welcome to sip your way through the long list while sitting proudly at the granite-topped sushi bar. For a little more privacy, you can dine behind the curtained-off booths in the very Zen dining room.
Our favorites from the contemporary Asian menu include the sika venison atarashii (Japanese deer seasoned in five spices), Chilean sea bass on top of crispy tofu in a tentsuyu broth, or Hawaiian roll (blackened tuna, pineapple, and asparagus).
The savory dishes with tiny American touches will have everybody leaving full and happy.
Which could be considered its own kind of universal health care.
Kenichi, 2400 Victory Park Lane, Victory Park (214-871-8883). -
Nancy Patton Haute Goat Creamery
Fromage fan Nancy Patton knows a thing or two about making cheese. She traveled the country to master her craft so Texans can enjoy the love of her labor at Haute Goat Creamery. Read More
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Originally published on October 31, 2007
Dairy Queen
Haute Goat Creamery
Texas is known for many things (barbecue, duelies, cowboy boots), but farmstead goat cheese hasn’t been one of them.
Until now. After getting a taste of artisanal cheeses in Europe, Nancy Patton made it her mission to create her own chevre in her hometown of Lubbock.
And that’s how Haute Goat was born. Patton attended cheese classes from masters across the country, purchased some goats, and set up production by the pool (the goats relaxed on chaise lounges while she milked them). True story.
It’s details like using only pasteurized milk for fresh cheeses and never pasteurizing aged ones that make the curds insanely delicious and award winning.
Serve the goat cheese chocolate truffles and lavender cheese to guests at your next soiree.
That will really get their goats.
Available by phone order (806-792-6400). For more information, go to hautegoatcreamery.com. -
Alberto Lombardi Sangria Tapas y Bar
There's been sharing all around since Alberto Lombardi opened his tapas joint, Sangria Tapas y Bar, in Knox/Henderson. The menu's got so many good things, we can't keep our hands to ourselves. Read More
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Originally published on March 19, 2007
In Good Spirits
Sangria Tapas y Bar Opens
Turf wars are so messy.
Take Jets vs. Sharks. Hundreds of dance shoes were ruined while they settled their differences.
And the bout between Knox/Henderson restaurateurs Alberto Lombardi (Knox siiiiide!) and Tristan Simon (shout out to Henderson!) has already destroyed more than a few linen napkins.
The latest restaurant to join their foodie front lines: Sangría Tapas y Bar. Opening today, Lombardi’s newest creation has rustic wood beams and wrought-iron chandeliers. But the decor’s not the only thing that’s authentic. The ingredients used to make each dish (tons of Spanish tapas) are imported directly from the mother country.
Our recommendations include calcots a la parilla con jamon serrano (grilled spring onions with cured serrano ham), confit de pato (duck leg confit with glazed preserved cherries), and calamares fritos (crispy calamari with harissa aioli and lemon).
Don’t worry: Lombardi’s not asking you to take sides. He’s just claiming his territory.
Because when you’re a chef, you’re a chef all the way.
Sangría Tapas y Bar, 4524 Cole Avenue, Knox/Henderson (214-520-4863).