How 'Bout Them Knockers: Quesa-D-Ya's

Quesa-D-Ya's2820 Greenville Ave.214-823-3927Promised delivery time: 35 to 40 minutesActual delivery time: 29 minutesThe ScoreEarly delivery and pose for photo: 15Totally friendly phone dude: 10Cute D-Ya's work shirt (on delivery guy), printed packaging: 6Free chips and salsa: 33Questionable presence of diced pickles on build-your-own menu: -4Build-your-own options: 19Delivery after 9 p.m.:...

By Merritt Martin

January 26, 2009

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Quesa-D-Ya's

2820 Greenville Ave.

214-823-3927

Promised delivery time: 35 to 40 minutes

Actual delivery time: 29 minutes

The Score

Early delivery and pose for photo: 15

Totally friendly phone dude: 10

Cute D-Ya's work shirt (on delivery guy), printed packaging: 6

Free chips and salsa: 33

Questionable presence of diced pickles on build-your-own menu: -4

Build-your-own options: 19

Delivery after 9 p.m.: 15

Total Score: 94

Overall Standings

Quesa-D-Ya's 94

Nandina Asian Tapas 93

Panda Delite 78

Zini's Pizzeria 51

See the final 2008 standings here.

The Quesa-D-Ya's concept is one after my own heart: fast, reasonably priced delivery that, for once, isn't freakin' pizza. To be honest, I'm not even a huge fan of the quesadilla, but because a quesadilla is not pizza, I was more than happy to try out the newish delivery option that is lower Greenville's Quesa-D-Ya's. I was even willing to overlook the "spelled phonetically for people unwilling to pronounce a word with two Ls as it should be" moniker.

Gearing up for Thursday night TV with friends, we were worried about the post-9 p.m. delivery factor. No problem. Despite the boys running a bit long on the FIFA Xbox tournament, Quesa-D-Ya's was locked and loaded.

Perusing the menu took a while: With "favorite" D-Ya's (quesadillas, naturally), grilled burritos, salads, bowls and build-your-own options for all categories, the five of us took a bit to figure out exactly what we wanted, ending up with a cheese and onion D-Ya, a loaded veggie custom D-Ya, a BYOBowl and, for me, one of the faves: the Havana D-Ya (basically, a Cuban sandwich in a grilled, fresh tortilla--or, if we're keeping with the theme, Tor-T-Ya). We also requested a cup of queso, some guac sides and a dipping sauce for added difficulty. The phone dude did not falter. He was super-friendly, had perfect enunciation and read everything back with no mistakes despite our laundry-list BYOs.

But we were starving, so our growling stomachs killed the perfect phone order buzz. Not to worry, though, because really-speedy-but-laid-back delivery guy was to the door in less than the minimum estimated delivery time. Had I not met him outside on the landing by accident I feel certain he would have had a squirrelly and fun knock.

All of the custom efforts were pretty damn good. We piled into the veggie D-Ya with enthusiasm. The bowl was of generous size--but not overwhelming. My Havana, aside from being sort of confusing as a quesadilla, was surprisingly pleasing. (I saw the order as a challenge, and was, honestly, expecting disappointment.) Lacking only a bit of needed heat (spice, not temp), the pork was really flavorful, the ham not overwhelmingly salty and the pickles...well, while I feel they should not be on the build-your-own ingredients list, they were perfect in the Havana, providing a necessary crunch against the pulled meat. The dark mustard was key. I had to share it, though--even the small size was burly.

Queso: thick, but flavorful. Guac: not bad, fresh. Chips and salsa: Free, and probably our favorite part, because um, who wouldn't love warm chips and fresh salsa brought to your door?

Also, the small D-Ya (feeds one) is only $7. The large (feeds three to five) is $15. That's a bargain when compared to pizza purchased without coupons. And, again, it's not pizza.

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Merritt Martin has written for the Dallas Observer for over two decades. She has also contributed to Eater, DMN and USA Today. In addition to arts and culture writing, she spends entirely too much time extolling the virtues of pears, black clothing, and her cat Kenneth.

Contact: Merritt Martin

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