Restaurants « Gourmet and Comfort Food Blog by Two Hot Potatoes

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Carbone's!

Thursday April 19th 2012

It’s no secret that the Hot Potatoes are huge fans of Nonna. It’s easily my favorite Italian in Dallas, and I’m always ecstatic when I get to spend an evening devouring their pasta or any delicious morsel from the seasonal menu.

We’ve been eagerly awaiting the opening of Carbone’s in the old Talbot’s (RIP Talbots, sorry Mom) at The Shops at Highland Park. And wow, Julian Barsotti did not disappoint. Two Hot Potatoes grabbed a quick lunch there today, and we’ll definitely be frequenting this joint.

Most likely, we’ll be returning for the house-made mozzarella, homemade Sunday Gravy or a bag of their signature pasta. During the weekdays, you can get meals to eat there or to go from their counter service, or pick up homemade sauces from their stocked fridge plus they have every Italian accoutrement you might need (well the most important one anyway, wine).

Also, this place just feels good. It’s airy, welcoming and homey in a way few restaurants/delis are. So don’t be surprised if you pop in to pick up something to go and end up staying awhile.

We loved the “italian grocer” vibe, but we can’t wait to return on a Sunday to see what the supper service is like.

Ciao.

i can haz cheeseburger?

Tuesday March 20th 2012

Who loves a juicy cheeseburger? Yeah, I thought so, us too. Then we thought you might be interested to know that Tillamook Cheese’s Loaf Love Tour has partnered with five Dallas restaurants for Tillamook Burger Week, running right now through March 24. Each of these restaurants are offering a unique burger special featuring Tillamook Cheese.

(Photo above taken by the lovely Sara Kerens of the burger at Lee Harvey's)

And as an added bonus you can enter to win a $25 gift card to one of the Dallas Burger Week partner restaurants. Just snap a picture of yourself enjoying your favorite burger, and post your pic to their Tillamook Facebook page or tweet @TillamookCheese with the hashtag #BurgerWeek to enter to win!

Your tweet-worthy choices are:
Twisted Root Burger Company – Tillamook Horseradish Pimiento Burger: with Twisted Root Horseradish Mustard, Cayenne Pepper and Tillamook Sharp Cheddar.

Lee Harvey’s – Erick’s Tillamook Burger: Tillamook Pepper Jack, Grilled Onions, Grilled Jalapenos and Fries.

Neighborhood Services Tavern – 1/2 lb# Cheeseburger and Fries: caramelized onions and Tillamook Sharp Cheddar.

Thomas Avenue Beverage Company – Tillamook Pepper Jack Black Angus Burger with shredded Tillamook Pepper Jack over Black Angus Sirloin with Lettuce, Tomato, Grilled Onions and Jalapeno Mustard. Served with French Fries.

Victor Tangos – All Prime Double-Double Burger with Tillamook Sharp Cheddar, two 4 oz. patties and a ketchup mayo blend.

And just in case you’d like my friend and burger connoisseur Wayne Geyer to describe for you exactly what constitutes an American cheeseburger or not- please follow his Cheeseburger Flowchart to find out.

Chef Scott Gottlich

Tuesday September 20th 2011

It’s that time again! Time to peak into the refrigerator of one of our favorite Dallas chefs – Scott Gottlich.

Isn’t he handsome?

I met Scott a few months ago on my first trip to Bijoux. Bijoux had been on my radar for a long time, and I’d heard really great things, but for some reason I hadn’t gotten around to dining there. But after spending a romantical, undeniably uh-mazing meal there for my 31st birthday I seriously can’t wait to return. Scott Gottlich and his team did not disappoint.

Considering his background, it’s no surprise I loved the meal from Scott. After culinary school, working for Chef Tim Goodell at Auberge in California then working for my dream chef boyfriend Mr. Eric Ripert at Le Bernadin in New York, Scott landed in the Big D at one of my old Dallas favorites – Lola. And after Lola he consulted at Toulouse – another favorite of mine.

Scott opened Bijoux in 2006 and partnered to open the highly acclaimed Second Floor Bistro at the Westin Galleria in 2009. So he’s a busy man.

But most importantly, what’s in chef Scott’s fridge?

So Chef Scott, tell us what you had for dinner last night. We’re always curious to know where chef’s dine.
Tacos at Torchy’s Tacos with my two boys.

Yum, we like Torchy’s as well. Now that it’s finally starting to cool off in Dallas tell us what your favorite fall craving is.
Kohlrabi.

Okay, I honestly had to look that one up. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. You might have to whip us up a kohlrabi dish this fall so we can see what that craving is all about.

We know you’re busy, so you have to eat leftovers at some point. What dish do you think tastes better as a leftover?
Spaghetti with red sauce.

Agreed. I even like it cold. Is there something that is ALWAYS in your fridge or freezer?
Milk and corn dogs…I have a five and two year old.

What’s the one thing you wish was in your fridge right now?
Nancy’s Camembert.

This hot potato has a cheese weakness as well. Speaking of weakness, what’s your least favorite kitchen chore?
Cleaning any kind of pots or pans.

Totally agree. I love to cook and hate to clean. Thanks again for showing us the inside of your fridge and answering a few of our super tough, investigative questions.

Readers can experience the culinary brilliance of Chef Scott Gottlich at either Bijoux or The Second Floor.

Costa Rica Highlights

Monday August 15th 2011

I just returned from the most amazing week in Nosara, Costa Rica. I’ll whip up a full trip report once I download all my pictures, but I thought I would share my favorite Costa Rican discoveries with you in the meantime.

Numero Uno: The Casado

A casado (Spanish for “married man”) is a typical Costa Rican meal consisting of rice, black beans, plantains, salad, a tortilla, and an optional entrée that may include chicken, beef, pork or fish (I usually chose fish).

The term originated when restaurant customers asked to be treated as casados, since married men ate such meals at home. So I let myself be treated to the married man’s meal several times over the course of the week. Oh, the life.

Numero Dos: Lizano Salsa

This stuff is literally crack in a jar. Although the name is salsa, it’s nothing like your typical salsa – it’s not red, spicy or chip-dip-able, but I could literally throw it on everything. It’s actually slightly sweet, with a hint of cumin and black pepper.

I usually covered my casado with it, as well as everything else I was served. Including breakfast.

Numero Tres: Imperial Beer

After a day of yoga and surfing, all I wanted was an ice cold Imperial at the end of a hot day. It’s produced locally in Costa Rica, and it’s been around since 1924. So it’s definitely legit.

And since I wanted to support the local economy, I consumed a few of these each night. For the people of Costa Rica, of course.

Ate My Way through Santa Fe

Thursday June 16th 2011

Last weekend Matt and I jetted off to the land of enchantment for a much needed long weekend getaway. Santa Fe is an excellent weekend trip for Dallas-ites. You can almost always catch a cheap flight, and after a quick 90 minutes in the air you’re transported to another world. I’ve never meet an unfriendly face in this desert city. The pace is much more quiet and laid back which forces folks like me to take a breath, slow down and just smell some roses, or smell the green chilli… both of which I did of course.

Santa Fe is a bona fide food nation. They put as much creativity and craft in to their art work as they do their food. We didn’t eat one meal, or sip on a single cocktail that wasn’t seriously outstanding. These are just a few of the highlights from my favorite meals, cocktails and shops around town.

The perfect margatita- found at our hotel bar Luminaria. They craft a perfect sweet-meets-heat margarita using serrano infused tequila, pomegranate, lime and agave nectar. It was the perfect way to start and/ or finish each day.

My Kind of Gift Shop- Oleaceae. When I walked up to this little olive oil boutique I swear I could hear angels singing as I stepped in to this little culinary dream-scape. Oleaceae carries dozens of the best quality olive oils and balsamic vinegars, and the best part is, they are all for the tasting. I sampled everything from Harissa Olive Oil, to Violet Balsamic Vinegar aged 12 years. They carry many other oddities that got my creative cooking wheels turning- like the giant Himalayan salt blocks. I’ve seen these used for plating presentation, but I had no idea you could actually cook on a salt block as well! The owner assured me I’ll never have anything better than what comes off these sizzling salt blocks. This place is going to be my go-to for gifts from now on.

Best Brunch- We wandered away from the main square in Santa Fe to find breakfast Saturday morning and stumbled upon the cutest tea-house off Canyon Rd. Named simply, The Tea House, this is definitely the local’s hangout. If you like chai tea you’ve got to try the Coyote Chai, smooth chocolatey with a kick of cayenne. We sat outside in the rock garden which is laden with fruit trees while we read over the paper and waited on our order. It was fun to eavesdrop on the conversations between the local artist and neighbors who congregate there; chatting about their latest artwork, gallery openings and travels. Then the bacon-egg stuffed burrito was sat before me and the mere sight of it rivaled any of the best breakfast burritos and tacos I’ve ever had! This massive tortilla was stuffed with scrambled eggs, tender new potatoes, crispy bacon and then spread with a hot chilli sauce that reminded me of my grandma’s red enchilada sauce. Seriously amazing!

A Dinner Date to Remember- El Farol. I visited this restaurant the last time I was in town and it was the meal we talked about all year. I was so excited to go back, and this second visit did not disappoint. This time my date and I bellied up to the bar and made a few new friends as I picked their brain on what their favorite bites were, and we all cheered the Dallas Mavericks on for their finals-winning game 6. Perhaps it was the ecstatic state we were in as we watched the Mavs demolish the Heat, or perhaps it was the many refreshing cocktails that Parker our bartender was pouring that led to the next moment, but the final dish that was plated before me nearly blew my socks clear off the bar! The paella at this place has to be some of the best this great nation has to offer, and one of the best dishes I have eaten in a long time!This paella at El Farol was PACKED full of deliciousness! It seemed as though there were as many sweet baby bay scallops packed in this dish as there were grains of perfectly saffron hinted rice. Then add in all the muscles, clams, tender buttery shrimp, chicken, and authentic Spanish chorizo! My mouth is literally watering again as I type. This dish alone was worth the trip to Santa Fe.

One of the best tips we picked up from the locals was to take the drive back to Albuquerque around the mountain on the Turquoise Trail, which is a beautiful scenic drive (see above), and it takes you through the funky town of Madrid.

There are so many more sips, bites, and stories I’d love to share but in the interest of blogging content I’ll cut it here. If you ever want my advice on where to stay or what to eat, please contact me I’d be happy to give more recos.

Savor-ing Dallas

Wednesday March 23rd 2011

Last Saturday the Two Hot Potatoes, with fellow foodie girlfriends in tow, attended the Savor Dallas event downtown.

This event was a first for both of us. We’ve heard about it before, but for whatever reason, just never made the trip. Honestly I’ve been pretty turned off in the past by large scale foodie events like this. Typically you get in line in “cattle call” fashion for mediocre food and then end up stuffing your face because you’re so hungry from waiting so long in between booths, and then on top of that, the poor chefs with their mobile kitchens have a hard time preparing consistently appealing food.

Well, I was so happy to find that this was NOT the case with Savor Dallas. The food was excellent, and we were able to move about with ease to sample and sip to our heart’s desire. The event was still HUGE. It took up every inch of the two huge ballrooms at the Sheraton Hotel downtown, but I still found it surprisingly comfortable to mingle about.

I was so impressed with the line up of Dallas restaurants in attendance. We saw old favorites like Janice Provost of Parigi, who made a knock-out pink pork belly risotto that matched her hot pink chef’s coat – how cute is she? We also enjoyed soup from Bolsa, Kir Royale cocktails from Chambord, pistachio ice cream from La Duni and Kessler Cookies from Artizone. Heavenly.

Other memorable bites came from the sea bass at Nobu, Dallas Fish Market Ceviche, coffee crusted tenderloin from The Place at Perry’s, and Foie Gras PB&J from Dan Landsberg at Dragonfly (I know it sounds weird, but Dan knew what he was doing with this buttery delicious bite).

We were also so happy to be reminded of Bolla, their pork cheek was by far my favorite dish of the night. And we hadn’t heard of Olenjacks, but we LOVED their take on shrimp & grits.

Overall, it was a fantastic event. Cheers Dallas!

Artizone: Private Dinner at Bolsa

Sunday March 20th 2011

Just like everyone else in Dallas, we love Bolsa. The fresh, local ingredients, the patio, the mixed drinks made by handsomely mysterious man with a mustache – how can you go wrong? So when Artizone announced a private dinner at one of our favorite spots, we knew we had to partake. The four course menu, designed by Chef Graham Dodds, featured ingredients from all of our favorite Dallas artisans.

The wines flowed freely and the meal was served family style, resulting in a cozy vibe in an already-warm, but insanely cool atmosphere. Guests were greeted with large, family-style platters of Scardello Cheese paired with jellies from JJ&B Jellies Jams & Butters. I’m pretty sure I ate half the jar of the Fig & Walnut Jelly, while Angela swooned over the White Zinfandel Jelly.

Next up, field green salad from our favorite dallas farmer, Tom Spicer of Spicman’s FM 1410. Light and refreshing, topped with pepitas and huge heirloom tomatoes.

And for our main course, we enjoyed the Vongeertsem Butcher Shoppe show. Crisp, airline chicken topped with cilantro pesto, followed by tender beef fillets. And if that wasn’t enough food, a heaping bowl of creamy spinach risotto, furnished by Flavors from Afar, appeared next.

And last, but certainly not least, was the ultimate crowd-pleaser, the “PB&J” dessert. A giant, soft peanut butter cookie from Kessler Cookie Company topped with peanut butter panna cotta and blackberry jam from JJ&B. I thought I couldn’t eat another bite after our 3 dish main course, but I somehow managed to take down a whole sumptuous cookie dessert. It was the highlight of the evening for me.

Mofongo anyone?

Wednesday January 19th 2011

I just returned from sunny Puerto Rico, and I’ve decided to post a recipe instead of a trip report. Not that the food wasn’t fabulous – our group of ten lovely ladies dined at La Playita, KOCO at the El San Juan Hotel and feasted on homemade Cuban food at Metropol.

But I love trying specialty, regional dishes whenever travel. And the signature dish of Puerto Rico (unless you count the Pina Colada) is most definitely Mofongo. Mofongo is generally made from fried green plantains (although fried yuca or breadfruit are possible) which is mashed together with broth, garlic, olive oil, and pork cracklings or bits of bacon. It is often filled with vegetables, chicken, crab, shrimp, or beef and is often served with fried meat and chicken broth soup.

I’ve honestly never seen anything like it. It sort of reminded me of an upside down chicken pot pie made with smashed plantains instead of pie crust.

The most popular mofongo online has to be Benny’s mofongo from Benny’s of Miami. I can’t wait to try this, and I would love to hear from someone who has. It’s just the recipe for the plantains, but I’m sure it could be easily topped with the protein of your choice.

Benny’s Mofongo

6 large plantains
6 small garlic cloves
3/4 cup pork rinds
1/2 tablespoon kosher salt, or to taste
1/2 cup pure olive oil, plus more for frying

Peel the plantains and cut into 1-inch slices. Put the plantains in a bowl of water with a pinch of salt to keep them moist until ready to cook.

Mash the garlic, pork rinds, 1/4 tablespoon of the salt, and 1/4 cup of the olive oil in a mortar with a pestle. Transfer the garlic mixture to a bowl.

Heat about 5 inches of oil in a deep, heavy-bottomed pot (or in a deep-fryer) until a deep-fry thermometer inserted in the oil registers 300 degrees. Line a plate with paper towels.

Drain and pat dry the plantains. Fry without crowding, in batches, if necessary, until the plantains are cooked, but not hard, 15 to 20 minutes. It’s best to check the plantains after about 15 minutes; to do so, remove a slice from the oil and cut into it – if the center is still pink, keep cooking; if it’s yellow, the plantains are ready. Transfer the plantains from the oil with a slotted spoon, and drain briefly on the paper towels.

Mash the fried plantains with the remaining 1/4 tablespoon salt and 1/4 cup olive oil until just soft. Add the garlic mixture and continue mashing until the mofongo is completely blended. Serve hot.

Trip Report: Whistler, British Columbia

Thursday January 13th 2011

I’m going to try to keep this short & sweet, as I know no one wants to hear every single detail about every single morsel of food I ate over my ski vacation. But the truth is, the food was good. Better than good – it was outstanding. Whistler has over 90 dining/bar options and 17 restaurants on Whistler/Blackcomb Mountains. So there’s certainly no shortage of food there.

There’s also not a shortage of ski acreage. With over 8,100 skiable acres, one vertical mile, two mountains, more than 200 trails, 37 lifts, twelve alpine bowls there really isn’t a reason you shouldn’t ski here. And it’s less than 4 hour flight from Dallas. If you’re a skier/snowboarder then you should definitely consider planning a trip to Whistler in the near future (there’s still a few months left of the ski season!).

But before you head off to ski heaven, I must warn you about something that I found rather alarming. It’s no secret that Canadians love their hockey. And I understood that before arriving, but I don’t really think I grasped how much they really loved it. Hockey is literally on every TV station 24 hours a day. Not just NFL hockey, but local hockey leagues, junior hockey, classic hockey, women’s hockey. All hockey, all the time. That means there isn’t any Food Network or Bravo, which I obviously couldn’t live without.

Anyway, back to eating. We tried our best to try all of the town favorites, but it was pretty busy the first week of January so some restaurants were booked (Araxi, Bearfoot Bistro). We still ate some amazing meals, and I would definitely recommend the following restaurants:

Rim Rock Cafe (located in Creekside)
Pacific Northwest seafood and wild game fine dining. I loved the dining room at this restaurant. The food was upscale, but it felt like you were eating at a friend’s ski lodge. Highlights: raw oysters with tobiko, creme fresh & vodka and the sticky toffee pudding for dessert.

Il Caminetto
Fine Tuscan dining in the heart of Whistler village. I always try to order something different than everyone else at the table so we can all try a different dish, but on this night we both ordered the spaghetti carbonara, and I’m so glad we did because I would not have been willing to share my dish. It ranks up there with my other favorite spaghetti carbonara from Arcodoro & Pomodoro.

Nagomi Sushi
We stumbled upon this place because we arrived in Whistler on New Year’s Eve without dinner reservations. We thought we would just wing it, and order a pizza & drink champagne at the condo if we couldn’t find anything. Luckily, we found Nagomi, and we had an unexpectedly delightful meal of sushi and sake at the sushi bar. If you love sashimi, this place is a must visit. The pieces were HUGE. I never get full from sashimi, and I could barely eat anymore after our tuna, hamachi, salmon arrived. Not only were they huge, but they came with eight pieces in each order. In the world of sushi, this is highly unusual. Highlights: salmon sashimi (and salmon is usually my least favorite, but this was salmon was unbelievably fresh and tender).

We ate at a few other places, including Tratorria, but I came down with a stomach bug during the meal so I don’t think my review of the bread, water, tea would be a fair evaluation. But it looked delicious.

Overall, I was really impressed with the dining scene in Whistler. It was by no means inexpensive, but it wasn’t your typical mountain pizza either.

Next stop, Puerto Rico.

Cannellini Beans with Tomatoes, Bacon & Sage

Tuesday January 11th 2011

A lot of the dishes I make at home are just recreations of some of my favorite restaurant dishes. This dish is based upon Ziziki’s Tavern‘s Hot Mezzes menu – Gigante Beans (from Florina, Greece) with plum tomatoes, feta and pancetta.

Maybe it’s because these special gigante beans are from Greece, but I couldn’t find them anywhere at Central Market. So I substituted Cannellini beans, and they worked perfectly fine. Not as great as the gigante, but a decent substitute.

This dish is great as a starter or side dish (I served them alongside Greek chicken), but they could easily be thrown over pasta for a main course. I do think the dish would be better with pancetta, but Central Market was a nightmare this weekend, and I didn’t feel like waiting in the long line at the deli.

And as a side note, this dish makes even better leftovers. I’ve been eating them for days, and I’m sad that my tupperware is almost empty.

Cannellini Beans with Tomatoes, Bacon & Sage (slightly adapted from Bon Apetit, May 2000)

1 cup chopped onion
3/4 cup chopped peeled carrot
3/4 cup chopped celery
2 ounces thinly sliced pancetta or 2 bacon slices, chopped
3 garlic cloves, minced
3/4 teaspoon chopped fresh sage
2 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 14 1/2-ounce can diced tomatoes in juice (I like the fire-roasted tomatoes best)
1/2 cup canned low-salt chicken broth
1/2 cup feta

Combine onion, carrot, celery, pancetta/bacon and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper and sprinkle with feta before you serve.

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