YOUR GUIDE TO DINING OUT

$MOST ENTREES UNDER $10 / $$ BETWEEN $10-$20 / $$$ ABOVE $20 /

ANOTHER BROKEN EGG $ FB Another Broken Egg just celebrated its one year anniversary serving the most unique breakfast, brunch, and lunch in Dallas. Come try our updated menu serving oscar benedict, eggs sardou, and the first ever lobster omelette in Dallas. Every Tuesday is Seniors’ Tuesdays, 50 % off your bill. We also do private parties and banquets at night. Enjoy the unique ability to host your private function with the entire restaurant at your disposal. Locally owned by Chris Harwood and Michael Obrien. 1152 N Buckner Blvd (across from Doctors Hospital) 214.954.7182.

BACK COUNTRY BBQ $ WB Over 30 years of Texas-style BBQ. Family dining – 8 different meats, variety of homemade vegetables. Complete catering & custom cooking. Beer, wine, margaritas. 6940 Greenville Ave. 214.696.6940.

CHUBBY’S $ When looking for a restaurant to have breakfast, lunch or dinner, we all want a place that serves up variety, hearty helpings and even bigger portions of friendliness. The Touris family has developed a recipe that delivers all of the above at a good price. With four locations in the Metroplex, Chubby’s Family Restaurant provides a rustic setting with down home cooking. Catering available. Locations: 11331 E. NW Hwy. 214-348-6065 and 7474 S. Cockrell Hill Rd. 972-298-1270.

GARDEN CAFÉ $ OD “Funky” and “off the beaten path” are the usual descriptions of this old East Dallas breakfast and lunch favorite. Fresh herbs and vegetables from the garden in the back of the Café add to the ambiance. Photography shows, book signings and poetry readings make it a favorite with locals, artists and neighborhood groups. 5310 Junius Street, Munger Square Center. 214.887.8330. www.gardencafe.net

SZECHWAN PAVILION $$ FB Szechwan and Mandarin cuisine. Close to 100 items on this reasonably priced menu and buffet. Wonderful selection of grilled steak, shrimp, crab rangoon, sesame chicken, chow-mein, fried rice, egg roll and desserts. Established 1980. Clean and spacious dining room. 1152 N. Buckner Blvd. 75218. 214.321.7599. www.szechwanpavilion.com.

TILLMAN’S ROADHOUSE $$ OD WB

Tillman’s is a place for really good food, drinks, and music in a fun, casual, come-as-you-are environment. An update on the classic Texas roadhouse with regional menu favorites, familiar tunes and no-one is a stranger hospitality — all energized with a modern take. A combination of both rustic and lush in everything from the menu to the décor make Tillman’s a good-time anytime destination. Bishop Arts District 324 W. 7th St. 214.942.0988. www.tillmansroadhouse.com

JACKSON-TRIGGS VIDALICEWINE PROPRIETORS’ RESERVE 2006 ($20) CANADA>

One of the problems with giving wine as a gift is that we often aren’t sure about what to give. Chocolates and flowers are easy; wine isn’t, given the seemingly infinite number of varieties and styles. That’s why, with Mother’s Day upon us, here are a few thoughts about giving Mom wine and serving wine for a Mother’s Day dinner or brunch.

First and foremost, if you do know what Mom likes, give it to her. That means that if she appreciates white zinfandel, it doesn’t matter what you think about white zinfandel. Second, don’t get too complicated. Just because you were impressed with that cult Napa wine doesn’t mean she will be, especially if she doesn’t drink too many cult Napa wines. And finally, wine should be fun.You don’t want Mom drinking something just to please you on Mother’s Day.

To that end, here are three wines that offer value and that Mom should like:

The quality of this South African wine, especially at this price, always surprises me. It’s more French in style than anything else, with more mineral than fruit and just a touch of lemon zest.

Bonny

Doon’s Randall Grahm is equal parts character and great winemaker, and all of his wines deliver value. This vintage of the syrah has a little more fruit than the previous one, but it’s still complicated, interesting and balanced. This is what California syrah should taste like. Availability may be limited.

Ice wine is one of the world’s great guilty pleasures, and this is no exception. It’s dessert wine, so it’s honeyed, rich and luscious, but the sweetness is much more than just sugary.

—JEFF SIEGEL

JEFFSIEGEL’S WEEKLY WINE REVIEWS appear every Wednesday on the Advocate Back Talk blog, advocatemag.com/lakewood/blog.

ask the WINE GUY?

Ice wine is wine made from grapes that are left on the vine to freeze. Freezing concentrates the sugar in the grapes, which produces the ice wine’s intense sweetness. As such, it is difficult to make and consequently expensive.

—JEFF SIEGEL @

WITH YOUR WINE: TOMATO AND ROASTED RED PEPPERSOUP

This tomato soup is amazingly easy to make, and it tastesmuchbetterthan you’dexpect(even with cannedtomatoes).You’ll neverbuy a canofthe condensedstuffagain. It’s a nice match with the Bonny Doon syrah.

Serves four, takes about 30 minutes

1 28-oz can whole canned tomatoes

1 6-oz jar roasted red peppers

1 onion, peeled and chopped

1 Tbsp olive oil

1 ½ c water

2 tsp flour

2 cloves garlic, peeled and crushed

1 tsp herbs de Provence

1 tsp sugar salt and pepper to taste

1. Drain the tomatoes and peppers, and save the tomato juice.

2. In a large saucepan, sauté the onions in the olive oil for three to four minutes over medium to high heat. Then add the flour, mix well, and cook for another minute.

3. Add the water, mix well, and then add the rest of the ingredients. Bring to a boil over high heat, reduce to low, and cook for 15 minutes. The tomatoes will have broken up, and the soup should be chunky.

4. Let the soup cool for a couple of minutes, and then puree in a blender until it is smooth. Put it back in the saucepan and bring to a simmer. Taste. If it isn’t tomato-eyenough,add a littleofthe reserved juice. Serve hot.