Many people reading this will probably never eat at this restaurant because for now, the only location are in London. I still wanted to post some pictures though, because the food was delicious.

On our last night visiting the city we stopped in to the Soho location to goard ourselves on some delicious Thai food.

Chicken satay with peanut sauce.

Ginger beef with Thai pepper, chilli and spring onion.

Char-grilled rib-eye beef with tamarind sauce.

Fried chicken with lemongrass, chilli sauce, shallot and papaya.

If you happen to be in London soon, swing by and check out Busaba. The menu has plenty of choices and everything we had was wonderful.

The more I eat at Oddfellows the more I love it. They’ve put out a new menu for dinner and as this was my first time eating dinner there I can’t speak to the changes, but I can tell you everything we had at our table we loved.

Started out with some Crispy Pickles that were accompanied by a creamy ancho sauce.

I ordered the Buffalo Mac & Cheese and loved every bite. It was a dish I had heard mentioned and hyped around the food-sphere so I couldn’t pass on it. I really wanted to try the fried chicken as well and luckily my friend who was eating with us decided to order it.

The Chicken & Waffles were amazing. My friend couldn’t stop talking about them and said as he was enjoying them, “bite by bite, they were slowly climbing his best-dish-ever-list”.

The Asian Carnitas Tacos can be found on the Small Plates section of the menu, but they are anything but small. Each taco was filled to the brim with sweet delicious pork and topped with a spicy chili ginger sauce to give it that Asian twist.

If you haven’t eaten at Oddfellows yet, you are doing your palette a disservice. If you need more convincing check out our brunch review we ran last week.

Oddfellows
316 West 7th Street
Dallas, TX 75208
(214) 944-5958

Kavala had been on my lists of restaurants to eat at for so long, I missed it. Despite the great reviews, it closed & I lost my opportunity. So when Nova moved into the same space, I made sure I didn’t make the same mistake twice.

Nova is one of the latest developments in the Kessler X+ neighborhood. Former Kavala chef, Kelly Hightower (also from Hattie’s & The Mansion), is back with an eclectic menu that changes weekly, seasonly, even nightly with revolving specials like seafood curry & brick oven pizzas.

The space itself is really well done with a vintage ’60s vibe. The fact that it’s a renovated Dairy Queen speaks to their creativity & ingenuity because you would have never guessed. It’s relaxed, but very chic.

A round of cocktails started the night. I had a gin martini with some other aromatics in it but I hate to say I can’t remember the specifics. What I do remember is that the chalkboard cocktail list had several enticing options.

We started with a fancy-fied version of the tailgating favorite, potato skins topped with smoked salmon & a horseradish creme fraiche. While they were good, I would have loved to tast more of the horseradish flavor. (I like things with spice!)

The burger was your standard fare and nothing I would come back for, but it seems the menu is constantly changing because their websites says they now feature a Colorado lamb burger, with feta and tatziki sauce. That sounds delicious and I’d definitely head in again to try that.

Blow-torched salmon with a yuzu miso glaze were a hit & a little bit of a miss. I loved the sauce & the citrusy vinaigrette on the bed of shredded veggies, but the texture of the salmon was a little strange. Think: well done on the outside, raw on the inside. I thought it would be more like a seared salmon, but there was something else going on with it. I’m not sure if it was intended or not, but the flavor of the sauce was so good, I’d be willing to try it again & see.

Dessert was the highlight of the night for me. Pumpkin bread pudding, a seasonal addition to the menu, was topped with a rich caramel sauce & toasted hazelnuts. Warm & well spiced, it’s everything I want in a dessert this time of year. Well done Nova & congrats on being named one of D Magazine’s Best New Restaurants in 2010!

Nova
1417 W. Davis St.
Dallas, TX | 75208
214.484.7123

Being friends with foodies definitely has its benefits. Not only do they know where the good eateries are but they know of the up an coming ones as well!

With that, I introduce you to Not Your Mama’s Food Truck, a food trailer that resides in east Austin, across from Juan in a Million. It boasts delicious foods with Asian fusion. The chef, Ron, had previously worked at Uchiko but couldn’t get enough work and started his own trailer.

First up, was pommes frites. The sauce was quite a mystery to me…sriracha with greek yogurt perhaps? It was delicious though!

Next, came out the Korean fried chicken. Not sure what separates this from your traditional Golden Chick or Kentucky Fried Chicken but it’s definitely finger-licking! It doesn’t have as much batter than what most are used to and has a tangy sauce.

I decided to be adventurous and try beef tongue for the first time and I’m sure glad I made that leap of faith. It was tender and moist, the rice helped balance all the flavor and you just can’t go wrong with scallions.

We then ordered Korean fried sliders with scallions, cucumbers, hoisin sauce and steamed buns.

If you want to find another trailer with steamed buns, you should head over to East Side Kings in the back of Liberty Bar brought to you by the chefs of Uchi.

Our last dish was the steak slider with carmelized onions and fried chicken gravy. You read that right….fried. chicken. gravy. Three very delicious words. Just the right textures and flavors to fill that unhealthy food craving!

With affordable pricing, I’ll definitely be returning!

He said that once business picks up, he’ll add sweets to his menu. One of which I am very excited to try – pancake with bacon powder and maple caviar! In the meantime, I headed over to Jim Jim’s Italian Water Ice for something sweet and cold to refresh me. I got the passionberry with gelati.

Jim Jim’s will be closed from 11/7/10 until the spring of 2011, just in time for the warm weather.

Not Your Mama’s Food Truck
2209 E Cesar Chavez
Austin | TX 78702

It’s way early to be thinking about the 2011 Dallas Farmers Market Hoedown, but we had such a good time that I can’t wait to recommend going next year.

The annual fundraiser was hosted by Dallas Farmers Market Friends & featured a ton of tasting tables from local restaurants & vineyards. I was really surprised by how many tables were there. So many in fact, I made sure I limited my tastings to just a bite or two, which proved hard when it came to delicious offerings like the ancho chili barbecue nachos from Kent Rathbun’s restaurant, Abacus.

Stephen Pyle’s Samar also represented itself well with a fork-tender pork shank served atop pureed sweet potato & diced pears. Expect a little dish review of Samar (hopefully in the near future) because it’s on our list!

Holy Ravioli had an amazing pumpkin ravioli with a spicy chipotle cream sauce. I love everything pumpkin during this time of the year & will definitely be stopping by the Lovers Lane store to pick up seconds.

Soups were the star for The Ranch at Las Colinas & Bin 303 in Rockwall. Their spicy tortilla & butternut squash soups (respectively) were perfection & some of my favorite of the night.

Dr. Sue’s Chocolate had a full selection of chocolate bark including flavors like hazelnut toffee & coconut. Dr. Sue Williams started the company as a way to offer preservative-free, all-natural chocolate so fans could reap the health benefits without all the other “stuff.” Delicious! You can find her chocolates at Eatzi’s & also online on her site.

The Cake Ball Co. also brought some of my favorite sweets with their seasonal flavors like white-chocolate coated pumpkin pie.

I’ve heard a lot about local-fave Henry’s Homemade Ice Cream & finally got a chance to try them. Henry himself was serving big scoops of his gourmet, handmade ice cream in coconut, cinnamon & more. No wonder he’s famous.

The Old World Sausage Company was another standout of the evening, serving up fresh, homemade Italian sausages in bite-sized sandwiches. They have a deli counter in Shed 2 over at the Farmer’s Market, so be sure to swing by and check-out their authentic and delicious meats.

A roasted buffalo brisket taco was one of the tastiest & most confusing dishes of the night. Tasty because the meat was spicy, tender & topped with pico de gallo, avocado crema. Confusing because it was brought to you by… Medical City Dallas? Is this what you get when you’re admitted in the hospital? Surely not, right? So I’m not sure what was going on with that.

The only table I just absolutely had to go back to was Hattie’s. Their Texas mushroom soup with croutons was ah-ma-zing. I’ve never had a bad thing from Hattie’s, so their winning streak continues.

Join the Dallas Farmer’s Market Friends, ‘like’ them on Facebook & keep your ear to the ground for news of the next year’s hoedown. In the meantime, swing by the farmer’s market & get something tasty to make yourself!

Twice a year, I wait in anticipation for Austin’s Restaurant Week. This season, a friend and I ventured to Uchiko, Uchi’s sister restaurant that identifies itself as a Japanese farmhouse dining + sushi restaurant. I’ve been dying to go since it opened earlier this year. It’s a bit more affordable than Uchi and takes reservations. Before you scroll over the eye candy let me just say this, the chefs at Uchiko really know how to surprise your palate. They pair complex and unexpected flavors for such exquisite dishes. The great thing about Restaurant Week is that it’s setup tapas style so that it lends itself towards sharing, meaning that foodies can snag more photos and expand their culinary horizons.

First, the amuse-bouche came out: Melon with basil flower.

We ordered some sake to accompany the food, Takara Nigori Sake. It was unfiltered and nutty with hints of pineapple and cream soda

Suzuki Carpaccio: Mediterranean sea bass, myoga, cilantro stems, thai vinegar.

Ika Yaki: Fresh squid, korean pepper, green apple, sorrel, red curry.

Then our server treated us to a free app, Koviche: Fresh diver scallop, tomatillo, kala mata, black lime, blue cheese crumble.

Next came our entrees… Shiki Sakana: Seared bass, grilled tomato, shiso, brandy, lemongrass.

Usagi Yaki: Seared rabbit confit, sous-vide egg, celery, madras curry, celery root chips. And it was my first time eating anything sous-vide and can I just say…that all food should be cooked sous-vide! It’s heaven!

We got treated to another free appetizer after our entrees! Talk about a generous staff Yokai Berry: Atlantic salmon, dinosaur kale, asian pear, yuzu.

And all great meals have to end with something sweet…

Fried milk: Chocolate milk, toasted milk, iced milk sherbet.

Sweet corn sorbet: Polenta custard, caramel salt, lemon.

And architect Michael Hsu, does it again with a twist on traditional and modern..

Uchiko
4200 North Lamar
Austin | Texas 78756
512.916.4808

Here’s the truth as I see it. If Deep Sushi were anywhere else in the metroplex, say on the corner of MacArthur & 635, people would probably never bring it up. But, in this case it’s all about location, location, location. Deep Sushi is in the heart of Deep Ellum & is pretty much your only bet for sushi in the neighborhood. Friends have asked me on several occasions if I could recommend it & I’ve always had to respond I really didn’t know. I went there years ago before going to a show at Trees. (That will give you some idea of how long it’s been.) I really couldn’t recall a thing about the experience. After dining there with a friend this week, I know why.

It’s not amazing sushi, but it’s definitely not bad. It is sushi that just IS. I talked with some other friends about their experiences & they concurred. Good lunch & happy hours specials are enticing, but otherwise it is a straightforward, non-offensive but un-groundbreaking sushi stop in Deep Ellum. The fish was fresh, the rolls were well-made & the ambiance wouldn’t be a bad place to meet up for a casual date. The one highlight that caught my interest was the use of sriracha on a few of their specialty rolls. I like that heat more than the expected wasabi-based sauces, so it was a nice touch.

Deep Sushi
2624 Elm St.
Dallas, TX
214.651.1177

Stop by my favorite tea store in Dallas, The Cultured Cup, tomorrow to learn more about matcha! All afternoon they’ll be hosting complimentary tastings & demonstrations.

From The Cultured Cup:
Join AIYA America’s Shiro Nobunaga and local potter Ginny Marsh for tastes of matcha in traditional wabi-sabi style bowls. Learn about the many health benefits that allow matcha to aid in the prevention of cancer and improve your complexion.

Saturday, May 22
11 – 5 PM

The Cultured Cup
8312 Preston Center Plaza | Dallas, TX 75225
972.960.1521

Avocados are a pretty sexy vegetable fruit. They have a lovely creaminess, a rich mouthfeel, a delicate flavor—all due to their natural fattiness. A large part of their allure also comes from their versatility. Avocados have an excellent imagination. To chop for a salad or tuck into a sushi roll? With all the possible combinations, they come with a spark of culinary inspiration (unlike say, a brussels sprout.)

Avocados are about possibilities, and in a roundabout way they’re what landed me three seats away from Kent Rathbun for a private dinner at Abacus. (I know! I admit I was pretty star-struck.) There he was, in all his full Iron Chef glory talking about the night he created his legendary lobster shooter while cooking at the James Beard House and the time he prepared dinner for over 27,000 people at George W’s inaugural ball. Pretty amazing, especially for someone like me who almost jumped out of my seat seeing Tom Colicchio and Wylie Dufresne on the last episode of HBO’s Treme.

So what does all that have to do with an avocado? Hosted by the California Avocado Commission, the night was a celebration toasting of all its lovely possibilities.

The first course featured diced avocados atop a king crab salad in a sea of chilled lemongrass gazpacho. A light dish with a nice balance between the richness of the king crab and sweetness of the soup. It’s a great starter for Summer, especially because that’s the peak of the avocado growing season.

Second course was a twist on the traditional shrimp and veggie tempura. Thick spears of avocado and rock shrimp rested in a creamy tofu-based yuzu sauce. Excellent flavor, but a little overwhelming. Fried avocado? You can imagine how just a little is more than enough.

The dinner went from asian inspirations to the Southwest with a chipotle bacon-wrapped duck roulade. In the center? A slice of apricot and avocado, of course. A spicy maple & black pepper glaze was spread across the plate. While it was delicious, I was most intrigued with the side of spring pea & pearl couscous. It was so creamy, it was almost a risotto. Divine!

Moving along with more of the Southwestern flavors, the fourth course featured the lightest and best sope I’ve ever had. Smothered with a smoky, roasted guacamole it was topped with fresh pico de gallo, green chili gravy, and cumin-cured hanger steak medallions cooked rare. It was the highlight of the dinner for me. I was convinced that it couldn’t get better… until dessert arrived.

I guessed that the avocado dessert would be an ice cream because of its nice fat content (and the fact that I’ve seen it several times on Food Network.) I was only half right. Dessert did feature a very subtle meyer lemon and avocado ice cream. Underneath it was the best blackberry sage tart. Probably of all time. Ever. Call it dramatics; that’s ok. But trust me, the crust was applaudable.

The night left us with more than just fond memories and an increased knowledge of the Persea americana. I left with three of the prettiest avocados to take home. Right now they’re waiting on my counter while I make plans for them. Of course after last night, I’m feeling pretty inspired…

When we get together to have a little dish meeting, it’s not always guaranteed we’re going to talk about the little dish. Sometimes we might end up just watching Treme or playing on our laptops. Productive or not, a little dish meeting is always an excellent reason to cook.

Last week I was in the mood for some Asian flavor and decided to cook us Vietnamese Steak Sandwiches (another recipe from Everyday Food) and an Asian Cucumber Salad. Both were pretty easy to whip together and I was particularly impressed with how quickly the meat took on the flavor of the marinade. (It only soaked in it for one hour.) Matt cooked the steak because I’m not so great with grilling. Medium rare and thinly sliced, the steak was piled on a baguette and then topped with fresh carrots, scallions, and cilantro dressed in a sweet and spicy garlic vinaigrette. Amazing. My only critique was that I wish I had made more of the vinaigrette because it added so much flavor.

The accompanying Asian Sesame-Cucumber Salad was something I found on chow.com while looking for a Asian-inspired side. One of the comments mentioned that the sesame oil was overwhelming so instead of the full two tablespoons, I added about one and a half. I think that was the perfect amount, although it’s an easy fix to add more if you prefer it full force. It’s an excellent side for this sandwich because it’s light and tangy, but I would really like to eat it all by itself as a snack. It’s addictive. Make it. You’ll like it.

Recipe for the flank steak in the sandwich is first, then the actual sandwich recipe. Last is the salad. Enjoy!

Flank Steak with Lime Marinade (from Everyday Food)

1/3 c. (about 4 limes) freshly squeezed lime juice
2 tbsp. soy sauce
2 scallions (about 1/3 c.), thinly sliced
2 tbsp. minced, peeled fresh ginger
1/2 tsp. red-pepper flakes
1 1/2 lbs flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Vietnamese Steak Sandwiches (also from Everyday Food)

1 garlic clove, minced
1 tsp. sugar
1/4 tsp. red-pepper flakes
1 tbsp. rice vinegar
1 tbsp. water
2 carrots, grated
2 scallions, thinly sliced
1/2 c. packed fresh cilantro leaves
4 hero rolls
1 lb. sliced flank steak with lime marinade

Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

Asian Sesame-Cucumber Salad (from chow.com)

3 cucumbers, peeled and seeded
1 tbsp. kosher salt
2 tbsp. white sesame seeds
2 tbsp. rice wine vinegar
2 tbsp. toasted sesame oil
1/2 tsp. sugar
1/4 tsp. crushed red pepper flakes

Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.