When I moved to Texas I was very upset about the weather. Multiple weeks of triple-digit heat and no rain had me begging for relief. I asked everyone if winter was at least mild. No, everyone said. There's ice and it's so cold it burns your skin.
Fortunately you guys are all wusses. This is the best winter of all time. I can't wait to step outside in the t-shirt I'm wearing and get my Friday booze on. But first there's a week to wrap. You guys can pick the lettuce this time.
Did you pick up a print copy of the Observer yet? Seriously you should do it. My Campo review highlights what I think is Dallas' most interesting restaurant (right now), and Lauren's cover story is a must-read.
City of Ate had a good week, too. Justin's sandwich column is becoming a true driver of the Dallas sandwich scene, as his one-off sandwich has made a repeat appearance. Go get one.
Alexander woke up and found a bitchin' donut. Go get those too.
Remember my lackluster review of Texas Spice? Leslie Brenner didn't like it very much either. She's been doling out a lot of love lately, but she compared Garrison's dumplings to a dish towel. It's nice to have the old Brenner back.
Nancy Nichols, on the other hand, is pretty consistently grumpy. After a Meso Maya meltdown she lays into Zio Ceccio, calling her waiter Goofus and her squid ink spaghetti a bowl of tangled black hair. Poor Goofus. Poor Francesco. I still think you should give the place a go -- just give it more time to iron out those kinks.
Elsewhere on Side Dish there's a sexy first look at Oak. I can't wait to check that one out. Hey Leslie, next week some time?
And in the land of indie blogging...
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The Snob has a guide to local links that's definitely worth a look. Full Custom Gospel BBQ has done a lot of legwork, and hopefully it will spur more Dallas restaurants to embrace local ingredients.
The sun is setting, so it's time to get to drinking. Come back next week for sure. There's a cool new Tex-Mex-Ameri-whatever restaurant you need to check out, and we're going to eat a LOT of gyros.