A 22-oz grilled pork porterhouse with spinach, red grapes and white cheddar cauliflower mash (from Nosh’s Spring menu). (Entree Dallas)
As the prospect of another week rears its head, we at Entree Dallas began to let our imaginations wander – an all-too-frequent habit - and started daydreaming of what foodstuffs and viddles might help us make the journey to Friday. We figured a few destinations might help provide a little culinary light to the Monday gloom.
Breakfast
The corned beef is cured in-house at Deli News, in Far North Dallas, and when it’s turned into a hash, it makes for a particularly memorable breakfast, espcially when it’s nugded nicely on the plate with two slices of rye toast, three eggs and home-fried potatoes. Deli News isn’t a large spot, and despite its nondescript storefront near the corner of Campbell and Preston, it is certainly a breakfast and lunch hotspot. With dozens of breakfast options to choose from (the pastrami breakfast sandwich is next on our list), it’s easy to see why their return customers return so eagerly.
The corned beef hash at Deli News is not to be missed. (Photo by Rich Vana)
Lunch
The buffet at Fadi’s Mediterranean can serve as a significant distraction with its salads and sides alike, but save room for the chicken schwarma pita. Stuffed with spit-roasted chicken, tomatoes and peppers and paired with a garlicky tzatziki, this sandwich won’t leave a lot of room for the sides. But if you find it hard to resist the hummus or the salads, we won’t blame you – they don’t easily disappoint, either.
The chicken schwarma at Fadi’s. (Photo by Rich Vana)
Dinner
There are two spots in the area that one can find Avner Samuel and Jon Steven’s collaboration, but they are both centered around seasonal produce in a European-bistro atmosphere – while also making exception for some American influence.
“It’s very chef driven,” says Stevens, the Corporate Chef at Nosh, which also has a new location in Plano. “A majority of our sales come from the chalkboard, where we’ll do anywhere from five to eight features a day – it’s constantly changing. It’s really a great venue for the chefs to express their creations, and at the same time, cooking along the lines of the genre of what we do.”
