Chef Point Cafe
5901 Watauga Road
Watauga, TX 76148
http://www.chefpointcafe.org/
Chef Point Cafe was featured on Diners, Drive-ins, and Dives since they are a gas station that serves high quailty American food. They have a simple story: the owners could not get financing for a restaurant. However, the bank was willing to grant them a loan for a gas station and they decided to install a kitchen.
The place is a madhouse during dinner hours. They do not take reservations but the hostess did advise that they will add names to the waiting list if you call ahead. This is helpful knowledge considering my drive here took over 45 minutes, and we were greeted with a 20 minute wait. The menu is not perfect and there are a few misses, but overall it is worth the trip and the long wait.
Restaurants that look like this and serve exceptional food are very few and far between:
We ordered a round of appetizers as we were very hungry and couldn't stand an additional wait for the entrees.
First up is the fried calamari. The breading is very light with minimal grease. Sauce was freshly made with hunks of tomato.
Italian nachos were overwhelmingly cheesy. I wouldn't recommend ordering this messy dish, we had a hard time finishing it due to the excessive grease. Should have gone with Fisherman's Stew instead..
Look closely to find the crab cake sitting beneath that piece of garlic bread. One of the more memorable crab cakes I've had and the sauce had a magnificent kick which gave it a Southern flair.
The cajun grilled chicken is another spicy dish. Chicken was nicely charred and was a little on the dry side, but overall I enjoyed the heat.
Alfredo pizza rumble is a pizza topped with alfredo sauce and shredded mozzarella cheese. Was not a fan of the crust and all in all I would recommend against ordering a pizza here considering the other items which are executed fairly well.
This dish had me intrigued about Chef Point ever since a friend mentioned it in her review. I concur fully with her assessment. The chicken was indeed pretty damn good. I loved the crackly texture of the skin, and it had a slight peppery flavor profile.
I could see this dish being out of this world if they make improvements on the potatoes and gravy, which did absolutely nothing for me. As the waitress was taking the order, I inquired about this dish, the chicken and waffles, and the chicken fried steak. The chicken and waffles uses the exact same chicken, so I plan on giving that a shot in a future trip.
Another pizza, but like I had said, skip them!
Onward to the desserts. The bread pudding is one of many items that put them on the map. This is the thickest, densest, bread pudding I've ever had, it is like a dripping wet pound cake. As much as I love sweets, I couldn't imagine eating this alone, it is so dense and bready. Additional cognac would help this dish.
The apple flaky pie had generous slices of apple and a slight bit of rustic pie crust, topped with two scoops of Homemade Vanilla Blue Bell ice cream. I was yearning for more of the flaky pie crust.
Jamaica Gates
1020 W Arkansas Ln
Arlington, TX 76013
http://www.jamaicagates.com/
One of my buddies knows that I don't mind driving for good food. He's convinced me to tag along to various DFW restaurants that have been featured on Guy Fieri's show. First stop is a Jamaican restaurant in Arlington, Jamaica Gates.
We shared the five item Portland Sampler which includes (clockwise starting from left): Jerk Shrimp, Fried Plantain, Jerk Chicken, Sticky Citrus Wings, and Cocktail patties in the middle. The two wings were the star of this dish, both of which had deep flavors that went down into the bone. Considering my sweet tooth, my preference goes to the sticky citrus wings which was dripping with honey and had strong citrus flavors. Also noted that the jerk shrimp did not come with the mango salsa or the sour cream dip mentioned in the menu.
My entree was the Boston Jerk Pork. The menu lists it as one of their spiciest dishes and the warning is justified. They do not go easy on the heat at all. The juicy pork is heavily seasoned with various spices and I also got a hint of smoke and vinegar.
The coconut flavor stood out in the Red Stripe Chicken. I didn't get any hint of beer, but however, I should disclose that I tried this after the spiciness from the pork had kicked in.
[Note: Lola has closed as of October 31, 2009]
Lola
2917 Fairmount
Dallas, TX 75201
http://www.lola4dinner.com/
I regret that I only got to experience the ten course tasting menu only once. Outstanding, attentive service and wonderful dishes blended well for an unforgettable three hour ride.
Waitstaff suggested to take it easy on the bread. It's quite delicious, but it will hurt the appetite especially since bread is brought out between every course.
First course: Atlantic oyster with green chile and lime
Simple start to a wonderful meal.
Second course: Chicken liver crosstini with beets and watercress
Excellent contrasts between the thick, rich soup and the light curry oil.
Favorite dish of the night right here. The spice lingers in your mouth.
Fifth course: Sweetbread ravioli with sage and brown butter
Almost ate the butter right off the plate. The ravioli had a caramelized texture that worked well with the smoothness of the butter.
Didn't really care for the gnocchi. Duck breast was very tender and delicious.
NY Strip wasn't particularly outstanding. Beef tongue was my favorite part of this course. Ridiculous amounts of flavor for such small pieces of meat.
Strong bitter and and salt profile.
Optional course: Seared Hudson Valley foie gras with apple clafoutis
This provided a transition into the sweeter courses.
All around good!
Tart curd and very delicate pie crust.
It's a mixture of truffles and shortbread cookies, forgot what the item in the middle is called.
Today's plans involved finding our way up to Fremont where we would do a chocolate tour at the Theo Chocolate Factory in the afternoon. We slept in and chose to hit Baguette Box for a late lunch. They're a short walk away from Theo's storefront.
Baguette Box
626 N 34th St
Seattle, WA 98103
http://www.baguettebox.com/
I always joked about Gourmet banh mi with my friends but I didn't think it actually existed. It's a little pricy for a baguette.
Theo Chocolate
3400 Phinney Ave N
Seattle, WA 98103
http://www.theochocolate.com/
Everyone loved this baby:
Kaname Izakaya
610 S Jackson St
Seattle, WA 98104
http://www.kaname-izakaya.com/
Tori no kara-age: This dish was actually a failure. It was way too oily and overcooked.
Uli's Famous Sausages
1511 Pike Pl
Seattle, WA 98101
http://www.ulisfamoussausage.com/ (complete with picture of Uli)
Also missed out on some cheese curds.
Though my last breakfast in Seattle had some memorable waffles at Arosa. The owner, Hans, is a talkative and friendly guy.
Seattle, WA
(no website)
Fresh, hot miniature snack waffles for $2 a pop and some delicious Swiss hot chocolate was a great way to conclude such a fun weekend. The sweetness in the waffles is not overpowering and they had a crispy, caramelized texture. I saw some folks grabbing paninis, which smelled very delicious too.
I have got to go back to Seattle more often. On this particular October weekend, I was fortunate that Dallas and Seattle decided to switch places as far as weather goes. It was dreary and overcast in Dallas while Seattle experienced bright and sunny weather that was absolutely gorgeous.
The first order of business was to capitalize on the weather by waiting in line at Salumi, a deli with cured meats that is owned by the father of Mario Batali. A meat lover's nirvana.
Salumi
309 3rd Ave S
Seattle, WA 98104-2620
http://www.salumicuredmeats.com/
With a pretty day like this, of course there would be a line! It is nice that the employees wander down the line and pass out samples, which can easily sway your mind after you've convinced yourself that you know what to order.
We shared the sampler plate and wow, it's pretty.
I can't even begin to name all the meats and cheeses on this mesmerizing platter.
Next stop was Pike Place Market, did some more wandering around.
http://www.pikeplacemarket.org
It was getting later in the day, about time for happy hour. A buddy of mine from Chowhound suggested hitting up this tapas restaurant and turns out, happy hour at Taberna Del Alabardero is a good place to be.
Taberna Del Alabardero
2328 1st Ave
(between Alaskan Way Viaduct & Battery St)
Seattle, WA 98121
http://www.alabardero.com/seattle/index.html
At Taberna Del Alabardero, we had a variation called huevos rotos con virutas de iberico, or broken eggs over french fries and Iberican ham, and for such a simple dish, it is quite decadent. I think some places do it with serrano ham too. Again, many thanks to Kirk!
Wann Izakaya
2020 2nd Ave
Seattle, WA 98121
http://www.wann-izakaya.com/
Had a mix of several dishes here and it was great to share. Prices were pretty cheap for drinks and the small plates. Very fun place.
Snow's BBQ
516 Main Street
Lexington, TX 78947
http://www.snowsbbq.com/
I was staying in Austin during Labor Day weekend and the trip out here involved waking up at 6:30 to arrive at 8 AM, where a line about 30 deep awaited me. Needless to say, I would happily make this trek again and again.
I picked up some brisket, ribs, and sausage and situated myself outside on the picnic tables amidst a thick envelope of smoke.
The brisket is without comparison. Every bite was packed with incredible, delicious, smoky flavor. The texture was lean, exceptionally moist and tender, and the crust was perfectly formed. It was like eating candy.
Ribs fell right off the bone and also had plenty of smoke flavor.
Sausage was the least outstanding of the three, but regardless, it still had an outstanding smoke flavor profile. The casing had a nice snap to it.
The whole experience is nothing short of amazing and I can't wait to go back!
Starters: I ordered the Welsh Rarebit while my companions shared the French Fish Soup with Rouille and Croutons and the Chicken Onion
The Chicken Onion was a pretty simple dish. Some chicken skin with a little bit of meat on top of some sweet red onion. The skin was crispy with a little bit of char, and had just the right amount of grease, which unfortunately, changed the sweetness of the red onion.
The amberjack looked more like a steak to me, but as I tore into
the fish, it tasted quite similar to tuna. The fish was slightly tart
and worked well with the lemony zest of the mashed potatoes. Overall,
the fish was much larger than I expected and it was quite a challenge
to finish. Bitter kale seems like something you either love or hate and
I wasn't a fan at all. I couldn't touch it after two bites.
The pork belly was like lechon that could stand alone without sauce, and was executed extremely well. After penetrating the crispy skin, the thick meat inside is tender and the fat is juicy but not overpoweringly greasy.Just like the other entree, the pork belly was quite massive and polishing it off required a combined effort. I was more than happy to assist in the defeating the pork belly and didn't think about trying the sides that came.
My dessert was an apple, plum, and pear tart. This portion was actually pretty small, but it made sense considering the quantity of the rest of the courses. The fruits tasted very fresh and balanced sweet and sour without being overwhelmingly tart.
Four Winds Steakhouse
21191 FM 47
Wills Point, TX 75169
http://www.fourwindssteakhouse.com/
Last weekend several car clubs got together and coordinated a trip out to Wills Point. One of the organizers collaborated with the steakhouse's owner, who kindly accomodated our large group for lunch. The drive out here is a vacation in itself as they are located close to where I-20 meets FM 47.
This 1100 acre tract was once the home of Cowboys player Lee Roy Jordan. Driving into the steakhouse takes you through a windy, twisting driveway into a parking lot that has a few trees, providing some relief against the Texas heat. Looking out to the horizon, there was rolling grass and roaming cattle as far as the eye could see. As you make your way into the steakhouse, you step onto a lengthy porch with several rocking chairs. You can also also catch a slight glimpse of the 15-acre pond full of bass.
The steakhouse occupied a rustic building, which was formerly a ranch home built with cedar wood. Passing through the hostess station, you get a good view of the wine racks in the bar. The dining room's tall ceilings and wood fixtures looked spectacular. A staircase allows access to the second level. On the second level, a balcony overlooks the vast dining area and there is also a small room housing pieces of art that reflect the owner's enthusiasm for motorsports.
We were provided with a prix-fixe menu. Salad and bread started the meal. Entree choices included 6 oz Filet Mignot, 12 oz Ribeye, or 12 oz NY Strip, and for dessert, we could choose between Chocolate Mousse or Strawberry Cheesecake. Shortly after placing our orders, the owner got everyone's attention to tell us more about the meal we were about to enjoy . These steaks from the Midwest are hand-selected, aged, and grain fed. Their specialty is a 26 oz ribeye with peppercorn sauce, which I definitely plan on trying in the future. The man behind the grill is a former chef from Del Frisco's, Frank Rumore.
My selections were the 12 oz Ribeye cooked medium-rare and chocolate mousse. The bread went extremely fast for two reasons: we were hungry from the drive, and it was wonderful. Biting through the crispy crust leads into a fluffy texture, and I even thought the bread already had butter inside of it. The salads came next and all of the greens tasted like they had just come fresh out of a garden.
And for the main event. The ribeye looked absolutely gorgeous with a remarkable sear and some peppercorns on top. Making my first cut into the thick steak exposed a cool red center. And the steak, well, it was like taking another odyssey. You go through a little bit of char on the first bite of the supple meat which is full of flavor, and then you go into the luscious fat. Absolutely delicious. There were also two side dishes made up of fresh vegetables: green beans and mashed potato. I only found one flaw with the green beans which tasted just a tiny bit too oily. Mashed potatoes were creamy and hearty as this side melted in my mouth, leaving a little grease on the plate after I'd finished it.
The chocolate mousse showed up shortly after and it was a generous portion that never seemed to end. Very rich but not oversugared with a smooth texture.
The fine cuts of meat and amazing scenery make Four Winds the definition of a true Texas steakhouse. Taking a trip out to Wills Point is indeed an epic journey and it is certainly an expedition full of reward.
Quick disclosure: from this point forward, I'll be using my vox account for my food blog. Easy URL to remember and the design is already there.
La Palapa Veracruzana
118 W. Jefferson Blvd.
Dallas TX 75208
http://www.lapalapaveracruzana.com
I went south with a buddy for a meal at La Palapa Veracruzana, and I am now thoroughly convinced that I'll have to start making many, many more pilgrimmages to Oak Cliff.
I took my first foray into the Oak Cliff area's food scene over Memorial Day weekend when I had lunch at Hattie's in the Bishop Arts District, just one section of Oak Cliff packed full of good restaurants. Wander just a few miles to the east and you'll find yourself at Jefferson Boulevard, which has a vast stretch of Mexican eateries similar to how taco trucks have established themselves all over Long Point in Houston. If I remember the numbers correctly, there's over 50 along the 3 mile stretch near Jefferson.
As the name implies, La Palapa Veracruzana's dishes come from a specific Mexican region. Veracruz is located in the southeast area of Mexico and has an impressive Gulf coastline. The cuisine in their region places a huge emphasis on seafood.
Enmoladas are tortillas dipped in a sweet mole with cheese and onions, and there's a hint of beef in the mole. They're similar to enfrijolada's, which are dipped tortillas except in a black bean sauce. Just take my word for it and give the enmoladas a shot, I've never had anything like this dish before.
This fine specimen is Huachinango a la Veracruzana (red snapper in a spicy tomato sauce). I started gaining a fondness for red snapper ever since the trip to Puerto Rico and the Veracruzan preparation of this fish has quickly skyrocketed into being my favorite variation. I should've put something next to the dish that would let you compare the size of that huge snapper. The fish had very crispy skin, but the meat inside retained every bit of moisture and finished very clean. The spicy sauce on top has tomato, onion, capers, various peppers, bay leaves and carrots. Amazing. This dish is the main event, the true reason to come down here, and it really makes this place special.
What kind of pacific islander would pass up some platanos fritos? Their take on fried plantains adds some creme and shredded cheese. It had just the right amount of brown sugar and adding the creme made me think I was eating a crepe. Delicious.
They're finally getting some overdue press coverage. Go down there and show them your support.
I already plan on coming back here with a bigger group to sample larger variety of dishes. If you didn't look at that link, they have their own take on adobo!
on Feast (Houston, TX)