Dining in Dallas.com

Dining in New York City

Given the immigrant history of New York City, it’s not surprising that it is an amazingly diverse city — not just in terms of people and culture, but (you guessed it) in terms of food as well. We recently visited NYC for a short 3-day trip and experienced just a little bit of what the Big Apple had to offer.

The Times Square/42nd St. subway station. We took the subway to China Town, which was the first stop of our trip.

This was a street vendor selling chicken sticks, eggrolls, fried rice, and noodles. He smiled a lot and really wanted us to buy something, so we bought a chicken stick from him. This was him preparing our order.

Our first full meal in New York City — beef noodle soup and dumplings. Very delicious.

All the restaurants in China Town serve hot tea instead of water (probably because of the cold weather).

Another meal in China Town. The food was quite authentic and the prices were decent (maybe slightly cheaper than what you would pay here in Dallas).

Beef tendon noodle soup with some gigantic wontons

We never knew there was more than one kind of egg custard until we saw this place called Egg Custard King Cafe which offered 5-6 different types. We ate several of them the first night and came back a second time near the end of our trip.

This was also the first time we tried a bubble tea drink that was hot. It was not too bad but I think I still prefer it cold.

We were told Tai Pan is probably one of the best bakeries in the city, and having been there we can understand why. Definitely a good place to visit if you’re ever in New York City (it’s right in the middle of Canal Street so you can’t miss it).

Chinatown Ice Cream Factory was another recommended place that we’re glad we visited. They have a lot of exotic flavors, including durian which we wanted to try but were too scared to. And yes it was quite cold that night, but as the saying goes… there’s always room for ice cream.

Times Square is really not a good place to eat unless you’re willing to spend a lot of money. The food is expensive and the quality is mediocre at best. The slice of Famiglia pizza you see above cost $5 but it tasted bland and stale. The teriyaki beef bowl we got at another place was also a waste of money. The only place we went to that wasn’t super overpriced was the McDonald’s on Broadway (it was actually a very nice McDonald’s).

Another reason not to eat at Times Square — some of the restaurants lock the bathrooms and make you pay a quarter to get in. Even if you’re a customer there you still have to go up to the cashier and ask for a coin to use the bathroom — which we did. Kind of awkward in my opinion (it’s like when you were in elementary school and had to ask the teacher for a pass to go to the bathroom).

This is a Duane Reade store right across the street from the Port Authority bus terminal. There are a lot of locations throughout the city (it’s basically the NYC version of Walgreen’s or CVS Pharmacy). Good place to buy snacks, drinks, etc.

To get the really good food, you have to go to the neighborhoods where the locals actually live. The pictures above are from the Greenwich Village area and there are some really fantastic restaurants around there. The competition is pretty heavy and word-of-mouth travels quickly, so the restaurants have to consistently deliver high quality food at a decent price or they won’t survive for long.

One of the restaurants in the Greenwich Village we tried was called Palma. It was probably the best pasta (and Italian food) we’ve ever had. The food took awhile to prepare but our server explained that everything was homemade from scratch, including the pasta. Fortunately, while we were waiting they served some complimentary bread and olives that were excellent. I normally don’t like olives but these were mild and sweet — and very tasty. Prices were between $9 - $13 for an entree.

This was a famous cheese store we visited as part of a dining tour. We sampled a couple types of cheese and some olives. We also tried an interesting pepper that was both spicy and sweet at the same time.

A thin crust New York Style pizza we tried at John’s Pizzeria on Bleecker Street. It was a bit pricey at $22 for a large but definitely worth trying at least once.

We did a lot of walking and that was the perfect opportunity to try a few of the many food stalls on the side of the road. You can get everything from hot dogs and fresh roasted nuts to lamb gyros and rice platters. Not all of the food stands are good though — look for the most crowded ones with people standing in line. They’re probably waiting in line for a reason.

And last but not least, this was one of the Cuban eateries we tried. The place didn’t look too clean but it was literally packed to the point where you couldn’t fit another person inside. We had to wait in line for awhile to get our food. It was pretty good, but if only it didn’t have the bananas…

So that’s about it. We wish we could have tried more places but we just didn’t have the time (or stomach capacity). The next time we go on a trip we need to learn how to expand our stomachs beforehand… so perhaps we can get some more meals in. Or maybe it would be easier just to stay a few days longer.

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Y + G Wedding

At a wedding reception the food and atmosphere are obviously very important aspects and are usually what make a great (or terrible) lasting impression for guests. But at the same time, the quality of service is just as critical, and in my opinion is probably the most difficult to get right. The food and decorations can be prepared beforehand (i.e., before the hordes of hungry guests arrive). But to achieve the kind of service expected at such an event — the type that is unobtrusive yet somehow omnipresent — requires not only preparedness but a certain degree of endurance and stamina. Let me explain. Imagine carrying a small plate of food with maybe 15 small one-bite servings, and walking into a throng of 350 ravenous Chinese folks crowded in a narrow hallway impatiently waiting to be seated for dinner. Imagine doing that not once or twice, but multiple times throughout the evening. I felt kind of sorry for the servers charged with this harrowing task. The people working behind the bar serving 50 drinks a minute certainly didn’t have an easy task either.

All in all though, I must say the wait staff did a commendable job. They managed to keep all the guests happy, and despite the rather long wait in the reception hall, the overall mood of the crowd actually seemed to improve as time passed. Some of the more “crafty” guests started learning where the servers would come out from and they would lie in ambush to get to the food first. But the servers caught on and started entering from different locations so that other guests could be served. Empty glasses and used napkins were removed quickly and without much interference, and the area was kept clean at all times. Overall, I was actually quite surprised by their efficiency.

While their efficiency is certainly to be praised, some of the servers seemed a bit lost though when it came to explaining the food (I don’t think they were too familiar with the menu). Not a big deal though. The food was good and it was served quickly, so everyone was happy. Maybe the next time they are hosting a crowd of Chinese people they can teach them a couple of games — like how to bob for apples with chopsticks. That should keep the crowd entertained for awhile.

I got a chance to taste test the lamb before the wedding reception, and it was just as good at the reception as it was at the tasting. The lamb meat was tender and it didn’t taste gamey at all. The red “sauce” on top was sweet mint tomato chutney, and I’m a big fan of sweet/salty combinations, so the pairing of the lamb and chutney was good. Served on the side were mashed bean and eggplant which tasted like a less starchy version of mashed potatoes, grilled quarter of a pita used to scoop up the mashed concoction, a rather bland corn tamale. The one thing I didn’t like about this dish was that the lamb portion was too small! At the tasting I got two pieces, and it was like an appetizer to me. Also missing were the fried plantain chips that I really liked from the tasting but didn’t make it to the final version.

The seafood and the vegetables were a nice surprise because they weren’t offered at the tasting. The seafood plate had a small sampling of shrimp, scallops, crab claws, and mussels. These were probably boiled in lightly salted water, then chilled before serving. Aside from the seafood cocktail sauce, no other flavoring was added to mask the delicate flavors of these tiny morsels. Drizzled on with a bit of lemon and lime juice, the seafood tasted refreshing after the rich lamb meat.

The vegetables came in their own plate, too. I think we were the only table to have all the food brought to us. Other tables had to stand in line for their vegetables and turkey. The vegetables were probably quickly steamed, then sauteed and served as is with a very faint hint of salt. I thought they were perfect because the broccoli, cauliflower, and the asparagus still had a crunchiness to them. The mushrooms and the tomato bursted with flavor. There was also a turkey dish that I didn’t take a picture of. Actually it was more like a turkey sandwich, and I nearly laughed when I saw it. It seemed so out of place after the previous three dishes. The turkey was dry, the bread was dry, so I didn’t particularly like the dish.

In keeping with the theme of small portions, the fruits were served in a martini glass. There was just enough to taste. If I remembered correctly, my glass had strawberry, blackberry, kiwi, star fruit, watermelon, and jicama. This fruit martini was somewhat exotic, and it looked colorful, but because this assortment of fruits do not all peak in flavor at the same time, it fails in the taste category.

Last but not certainly not least, who can forget the dessert portion of the wedding? Interestingly, the assortment of asian goodies were actually homemade and provided by close friends & family of the bride. Rather than going out to a local bakery to purchase these goodies, the bride & groom saved a lot of money by requesting homemade desserts as “wedding favors” instead of the customary gifts or money from these mommy chefs. Moving onto our dessert selection of the evening, first, there were the red bean (correction*) puffs - a crispy breading on the outside filled with red bean paste on the inside. Then we had the sweet biscuits and a special soft almond cookies treat made by one of the bride’s very own small group girls. The biscuits tasted similar to a very well-reknown Chinese delicacy, “Tai-Yang-Bing.” Perhaps both desserts share some of the same ingredients or have a similar “filling” inside but in any case, they were delectable. Finally, we had homemade spice cake. And needless to say, it was a big treat for everyone there. The outcome of the dessert portion that evening came to show that sometimes even the simplest foods, when they’re homemade, can be comparable if not better than catered or store-bought goodies.

Tags: wedding, dma

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Y + G Rehearsal

I’m a fan of Shui Wah not because of how their food tastes (better than average but not great), not because they have the best service or ambiance (it’s average at best), and certainly not because of cleanliness (permanent table cloth stains, sloppy job of cleaning dishes and silverware, the carpet). No, the one reason I’m a fan of Shui Wah is because they’re the only place that has all you can eat dim-sum. I’m not talking about just a few items of dim sum. Their buffet selection is nearly all dim sum, and half of them are in the traditional metal steam trays/baskets. Starting just a few weeks ago, I now have a 2nd reason to like Shui Wah. Catered dim sum!

There’s enough food here to feed a small army.

We started off with the basics (clockwise from top left): pork shumai, jellyfish salad, pork wrapped in tofu skin, and shrimp dumplings. These went fast because, well, you can’t have just one. They’re meant to be eaten individually at a time but people tend to lay claim to larger portions so naturally it disappears quickly.

Next items were the main entrees (clockwise from top left): string beans with beef, rice noodles with shrimp, celery with mushrooms, bok choy with tofu, and seafood with bamboo. Just these 5 trays would’ve been enough to feed the party, so at the end we still had about 5 tray-fulls left.

Finally, everyone’s favorite corner, the dessert and drinks (clockwise from top left): baked pastry with curry beef, assorted drinks, fruits and sushi, and egg tart custards. Though these were placed at the end of the line, some people helped themselves to a few treats before getting in line. The egg tart custards in particular were quite excellent. The filling had just the right amount of sweetness, and the flaky crust was fabulous. Luckily we had two trays of them because some people were getting three or four of them at once (in some cases more). We should hold an egg tart custard eating contest one of these days. As for the drinks, the soybean milk was definitely the best choice (none of that super sugary soft drink stuff that causes obesity). Come to think of it, soybean milk is an extremely versatile beverage — a great alternative to milk especially if you’re lactose intolerant. You can drink it plain, eat it with cereal, add it to a cup of coffee/tea… and now we know that it goes great with dim sum too!

Looks pretty nice, huh? Everything except for the roses in the glass jar were either paper or plastic. Simple but matching pattern makes for a perfect, down-to-earth presentation.

Tags: Shui Wah, dim sum, rehearsal

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Schlotzsky’s Deli

One thing about Schlotzsky’s Deli is their signature bread. It doesn’t really matter what the fillings are, but if they’re in between anything other than the “full of air pockets” buns, it ain’t a Schlotzsky’s sandwich.

The buns are hard on the outside so you have something stable to hold onto as you eat your sandwich. Sandwiches are served warm which makes them more of a meal than a quick lunch.

The chips are also unique to the Schlotzsky’s brand. Granted barbeque and jalepeno flavored potato chips aren’t anything new, but it’s nice to know that even the chips they stick to their own brand. For a flavor kick, try their vinegar flavored chips.

Schlotzsky’s Deli
2408 Preston Road, Ste. 704-B
Plano, TX
Tel: (972) 964-2830
Website: http://www.schlotzskys.com

Tags: Schlotzsky’s Deli, sandwiches, chips

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Palominas

Between Golden Corral and Furr’s, you don’t get much of a choice when it comes to all-you-can-eat restaurants here in Dallas, excluding the Asian ones. Sure, there are places like Fogo de Chao and Texas de Brazil where you’ll need to fork over $30-$40+ per person for a meal, but for the average Joe that’s quite a sum to pay.

Imagine our surprise when we stumbled upon Palominas a couple of weeks ago. It’s on the west side of 75 between Walmart and Micro Center, and although its main entrance is facing away from the expressway there’s a huge banner sign of a horse that you can’t miss. Prices are simple and straightforward, and it’s posted right outside the entrance.

Palominas is a Las Vegas style buffet. The best way I can describe it is that it’s a cross between Fogo de Chao and Golden Corral, and you get a lot more than what you pay for. It’s like Fogo de Chao because there’s a lot of meat. The quality of the meats is not too shabby either. Granted it’s not what you’d find at Fogo de Chao, but for less than a quarter of the price you get all you can eat lamb shanks, slow roasted beef, roasted chicken, pork ribs, beef ribs, grilled sirloin steak, whole fish (deep fried), etc. And it’s like Golden Corral because the range of selections is about the same, except that quality of the food is much better. Yet prices are kept as low as Golden Corral’s…amazing!

A popular item is the fish, deep fried whole with head and all. Although you can eat the crispy exterior, the prize is on the inside. When done correctly, the fried coating on the fish seals the moisture of the meat inside which in effect steams the meat with its own juices.

The sheer amount of meat is quite overwhelming. On this one plate we were able to piled on a beef rib, a pork rib, a roasted chicken quarter, and turkey. The beef rib was tasty but you had to work to get the meat off the bone. The pork rib was much more tender. Chicken is chicken, but you’d be hard pressed to find a better tasting one elsewhere. The turkey with a scoop of stuffing underneath is a classic…reminds me of the 1 day a year Thanksgiving meal I had back in high school.

Probably the main attraction of the entire restaurant is this huge chunk of beef, literally an entire section of a cow, that had been slow roasted and carved in front of you. There were fresh flour tortillas, grilled whole jalepenos, and grilled onions nearby, so I think you were suppose to make fajitas out of the beef. I ended up eating the carved meat straight up, and they were so juicy it’s unbelievable.

Enchaladas and fresh off the oven dinner rolls.

They even got the basics like fried chicken covered.

As far as the food’s concerned, I can’t think of another place with this kind of selection at this price. The cooking’s wholesome and nutritious with plenty of vegetables to offset all the meats. The noise level was pretty high, though, but it’s understandable because the restaurant was packed when we were there. Service was quick…probably a little too quick. We left our table for a couple of minutes to grab more food (probably the 3rd or 4th time), and when we came back our table was cleared and spotless. Overall the experience was good enough that we went back again a few weeks later.

Palominas
100 S. Central Expy @ Beltline (Main)
Richardson, TX
Tel: 972.479.1771
Website: http://texaspalominas.com

Ambiance: 6
Food: 8
Service: 7
Cleaniness: 7
Value: 8
Health: 7

Overall: 7.3

Tags: Palominas, meat, salad, buffet

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Gratuity Included

I’m sure you’ve noticed “gratuity included” at some point in your dining life. As for me, I’ve mainly only seen it in fine dining establishments and maybe at certain restaurants who include tip with parties of 5 or more. While there are pretty solid instances where this practice is beneficial, I can’t help but compare it a bit to other cultures. For instance.. if I was in Taiwan and I went into a typical restaurant, gratuity is more often than not.. an insult of sorts. That is, they don’t expect any sort of tip. Now while there is the possibility that they’ve included the gratuity in the bill as this article suggests, it’s highly unlikely because the price is quite literally pocket change. You can get the equivalent of a full meal here for less than 50 American cents in Taiwan. Don’t believe me? Visit Taiwan and you’ll see.

But anyway.. I guess I could see some sort of benefit in that foreigners who visit the states won’t attract an accusing eye when they don’t tip out of ignorance. If the tip’s included in the bill, then they’re not shafted in any way since every table has to give same percentage in gratuity. Anywho, this article’s worth a look-see. I guess for those who’ve worked as a server, you can kind of relate too.

http://www.miami.com/mld/miamiherald/15888178.htm

Tags: gratuity, tips, restaurant

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Banned Restaurants

Over the years I’ve banned several restaurants either because of sanitary reasons (Kings Noodle for their room temperature ‘cold’ dishes), health reasons (Sonics and their ultra greasy breakfast sandwiches and tacos), or just downright life hazards (Taiwan Cafe and the pain that it caused many people; I’m surprised nobody’s died after eating their food yet…although many have come close).

Here’s my list of banned restaurants as of today. This will be an ongoing post because I will add to it when I find new ones to ban.

Burger King
King’s Noodle
Little Hunan
Snuffer’s
Sonics
Taiwan Cafe

Tags: banned, health, sanitary, hazard

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