YOUR GUIDE TO DINING OUT

$ $$ $$$ ABOVE $20 OD

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.

The BE ST EAT S in our neighborhood

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

TILLMAN’S ROADHOUSE $$ODWB

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

Since 1981 La Calle Doce has been serving the Dallas area delicious seafood and Tex-Mex made with the freshest ingredients. Enjoy the rich culture of Coastal Mexico through our flavorful cuisine.

Wednesdays 2 for 1 burgers, $1 draft, Live Trivia. Sundays “Hair of the Dog” specials: $3 Bloody Marts & Mimosas, 1/2 off 1st round when you bring your pooch to our patio! 63 HDTVs, live music all weekend.

Weekly Specials include Tuesday Nights: Half Price Bottle Wine Night (with purchase of adult entree)

Wednesday Nights: Kids Eat Free (with purchase of adult entree. Limit 2 kids per adult) Sunday & Sunday Brunch: $1.00 Bellinis & Mimosas (with purchase of adult entree)

Since 1980, we have offered the finest Chinese food in Dallas. Choose from our gourmet menu or convenient buffet.

We not only import some of the best wines from around the world, but we also search our own backyard.

Join us June 25 - July 4 for Big State, Big Taste as we celebrate great taste from the Lone Star State.

A TO Z WINEWORKSROSÉ 2008 ($10) USA>

Welcome to the eighth annual Advocate rosé column, where motto is: If it’s summer and you have $10, you can buy a pretty good rosé — and sometimes even get change back.

The quality of rosé has improved dramatically since I started the annual rosé column. I don’t know that I have actually tasted poorly made rosé in the past couple of years. Some of them have been too expensive, but that’s another story.

The most important thing to know about rosé is that it isn’t white zinfandel (or white merlot or whatever); rosés are pink wines made with red grapes, and they aren’t sweet. Why are they pink? Because the red grape skins are left in the fermenting grape juice just long enough to color the wine. That’s how all wine gets its color, in fact. White wine is white because the skins aren’t used to color the wine.

Rosés’ fruit flavors are mostly red berries (think strawberry or cranberry). They should be served chilled, and they pair with pretty much any food, including beef and barbecue. Rosé was made for Sunday afternoon, sitting on the back porch, rosé in hand, and burgers on the grill.

A note on vintages: Look for 2009, and be wary of anything dated much earlier than 2008. Rosés are not made to age, and they should be fresh and flavorful. The color in older vintages starts to fade, like paper that yellows.

Rosé styles vary by country. Spanish wines are going to be bone dry with less fruit flavor. French and South American rosés are a little more fruity, while U.S. rosés are the most fruity of all. Some U.S. wines are so full of strawberry flavor that they might even seem sweet. Any of the following (and this is far from a complete list) are well worth trying; you can find them all at Central Market:

Yes, the name is silly, but the quality of the wine makes up for it. This is the rosé for people who want to try something other than white zinfandel. It’s not sweet, but as noted above, it’s so fruity that there is a suggestion of sweetness.

Australia isn’t much known for rosés, but this wine shows that it should be. The Yalumba is more like a Spanish rosé, with very little fruit and lots of minerality. Plus, using sangiovese gives it an interesting little something that many other rosés don’t have. Highly recommended.

Also made with sangiovese, but with more fruit (cranberry?) and not quite as much minerality as the Yalumba. This is a style of rosé for people who say they don’t like rosé because it’s too fruity.

JEFF SIEGEL’SWEEKLYWINE REVIEWS appear every Wednesday on the Advocate Back Talk blog, advocatemag.com/lakewood/blog.

With Your Wine

Hummus for people who don’t like hummus

Hummus is one of those things that scares people. What is it? How do you eat it? In fact, though most of the time it’s served as a dip, it actually makes a fine side dish for a summer vegetarian-style dinner. Try it with marinated vegetables, corn on the cob, and pitas or crusty bread. It’s the kind of dinner rosé was made for. And use canned chickpeas — boiling dried chickpeas is one of the least rewarding pursuits in the annals of cooking.

Serves four, takes about 15 minutes (adapted from Mark Bittman’s “How to Cook Everything”)

2 c canned chickpeas, drained (reserve liquid)

1/2 c sesame paste (tahini)

1/4 c olive oil plus 1 teaspoon

1 garlic clove, peeled

1 Tbsp ground cumin

Juice of 1 lemon

Salt and pepper to taste

1. Put everything except one teaspoon of olive oil in a food processor and blend. You want a fine puree. Add the reserved chickpea liquid if the mixture is too thick.

2. Taste. Adjust seasonings, garlic and lemon juice if necessary. Serve in a bowl, drizzled with the remaining olive oil and sprinkled with cumin.

ask the WINE GUY?

WHAT’S THE DIFFERENCE BETWEEN ROSÉ AND WHITE ZINFANDEL?

Rosé is made to be dry; that is, all the sugar in the grapes is converted into alcohol. White zinfandel (or white merlot) is made to be sweet. Either sugar is added during the winemaking process, or some of the sugar in the grapes isn’t converted into alcohol. Those wines will have lower alcohol content.

—JEFF SIEGEL