Friday, May 26, 2006


Becuz some wks are all about junk food, let’s do a restaurant instead: Social, a mid-priced mid-atmosphered mid-calibered place serving New American food. Prob the most interesting thing izzat it’s in Univ Park, across from SMU, in the Hotel Lumen, an ex-Ramada remodeled into a semi-boutique hotel. Breakfast is brought-in pastries & there's no lunch; but at dinner, they have a chef, Jon Schwarzenberger, formerly of the Crescent Club, who does steak, seafood, salmon and so on, tho the talker is mac&cheez, made w/ brie + gruyere

6101 Hillcrest Ave, Univ Park 214-219-2400


At May 26, 2006 11:27 AM, Blogger Twisted Link said...

High-class (though at this place i guess it'd be middle-class) mac and cheese is nothing if it's not paired with a chicken-fried kobe steak and and heirloom iceberg lettuce salad.

verifying word: tiexesn - as in texan. Texas being where free-range pasta roams the empty plains.

At May 26, 2006 1:03 PM, Blogger Kirk said...

Amen, Twisted Link.

At May 26, 2006 1:08 PM, Anonymous peanut gallery said...

Speaking for myself, I think there's as much interest in restaurants as there is in junk food. But it's easier to make comments about junk food. Even better when it has peanuts.

At May 26, 2006 1:16 PM, Anonymous fashion-eesta said...

You might get more comments sif you posted a picture of lipstick. Love your blog, T.G.!

At May 26, 2006 4:53 PM, Blogger BK said...

I just had a free range shrimp po'boy and creole tomato salad, after driving thru St. Bernard Parish, Chalmette and Lakeview, here in the Big Easy. First time back since the storm to visit my wife's family and partake in my 9th

Outside of the Quarter, the "sliver by the river" area, and Metairie, this city looks like the aftermath of a nuclear holocaust movie. Ungodly devastating and sad, sad, sad... TV pics do not do it justice.

"Rejoice, rebuild, rebirth" is the new motto here, 'cause I guess that "the city that care forgot" applies all too well now.

At May 30, 2006 10:13 AM, Blogger Kirk said...

To paraphrase a punchline from an old New Yorker cartoon:

"Raising free-range shrimp is easy. It's the shrimp-drive to Amarillo that's the tough part."


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