P.D. Johnson's Dog Day Deli3839 McKinney Ave.214-720-2227Dude Factor: 8, or "Jimmy Johnson," on a scale of 1 (Jack Johnson, the musician) to 10 (Jack Johnson, the boxer)Ah, P.D. Johnson's Dog Day Deli. From the first day we
ventured into the old McKinney Ave.
location, we knew we'd found a dude-friendly haven in the barren wasteland of
salad restaurants and "paninotecas" known as Uptown. Massive selection of
sandwiches with names like the "Nooner" and the "Bone"--check. A "you can't beat
P.D.'s
Patrick MichelsWe all know the story by now, how a Buffalo pub owner took discarded chicken parts, fried them up and rolled them in a sauce composed largely of butter and Tabasco. Within a few years, wings were everywhere--the invention joining those other gifts that city has bestowed upon the world, such as...um...let's see...lake effect snow? O. J. Simpson?
But as popular as Buffalo wings have become, they are still considered pub fare, something to gnaw on while downing brewskis. The rich, sp
Gloria's5100 Belt Line, Addison972-387-8442Gloria's, if everybody wants you...The formula for success in the restaurant industry depends upon...well, let's stop there. Several formulas exist, But if a restaurant wants to draw steady crowds and surpass margin of income averages, it seems to hinge on a catchy beat and non-threatening lyric. In other words, there's no reason to be clever, subtle or great. Rather, it's the provision of something above average and attractive to many, in a compelling
Recipe Demonstrated by Executive Chef James Johnson of Pappas Bros. SteakhousePappas Bros. Steakhouse is known for meat. Dry aged in house for 40 days and seared to sizzling perfection, you'll find their Rib Eyes, New York Strips and Filets Mignon on just about any Dallas-area carnivore's Top 10 list. But when the weather turns warm (or absolutely stifling, as it were), Executive Chef James Johnson longs for nothing so much as a cool bowl of his favorite gazpacho when he can steal a few minutes
