YOUR GUIDE TO DINING OUT

ANOTHER BROKEN EGG $FB A new breakfast experience comes to Casa Linda Plaza. Fluffy omelets filled with cream cheese and topped with crab await you. Traditional breakfasts, bananas fosters pancakes, full children’s menu, and exciting benedicts are just a few of the discoveries in over ninety entrée’s. Also, offering famous New Orleans Recipe beignets, bloody marys, and top shelf mimosas. 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.

CINDI’S NY DELI, RESTAURANT & BAKERY $ A little of everything for everyone! Cindi’s has the best bagels, blintzes, latkes, matzo ball soups and quiches in town. Fantastic breakfast served all day. Excellent homestyle lunch and dinner specials. Extensive dessert selections including cakes, pastries, pies and bread pudding. 11111 North Central Exprsswy. 214.739.0918; 7522 Campbell Rd. 972.248.0608; 3565 Forest Ln. 972.241.9204; And now our newest location: 2001 Midway Rd. 972.458.7740

CIRCLE GRILL RESTAURANT $ NOW

FEATURING Light and Refreshing Specials and as always Healthy Breakfast is served all day prepared just the way you like it. Come Home to the Circle Grill. Sun-Wed 6am-4pm Thurs-Sat 6am-9pm. Banquet Facilities Available. Breakfast served all day. 3701 N. Buckner 214-327-4140

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. 214.887.8830. www.gardencafe.net

QUESA-D-YA’S $ A true original! The first home/ office meal delivery conceptdeliveringsmall (10” tortilla folded), medium (12”)and large (14”) diameter gourmet grilledquesadillas, grill-pressed burritos, rice or bean bowls, and fresh tossed salads prepared with marinated or grilled skirt steak, tender chicken breast, or savory pulled-pork.

Chips and handmade salsa complimentary with every order. Prepared Fresh, Delivered Fast the QUESA-D-YA’S way! 2820 Greenville Ave (Next to the Dubliner) 214.823.3927

TERILLI’S ODFB Terilli’s, which has been open for over 20 years, continues to attract savvy diners interested in great food, live jazz, and tons of fun! Terilli’s unique Italian fare, including their signature ‘Italchos’ (Italian nachos), brightens a stressful day or provides the perfect backdrop for a romantic evening! Speaking of romance, don’t miss the the opportunity to soak in some live jazz while you experience Terilli’s fine Italian fare! 2815 Greenville Ave. 214.827.3993.

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 West 7th St. 214.942.0988. www. tillmansroadhouse.com

Come

MARK WEST ($12) CALIFORNIA> 1978

Wine doesn’t get much snootier than pinot noir.

Breakfast

Hours: that cabernet and merlot do, and it offers a bersalmon, an example of just how much fun pinot noir can be. ers who understand this dilemma and are doing something about it:

($12): and less fruit. the others do, since it saw less oak during the theMatua and the Mark West.

—JEFF SIEGEL

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

Your

Italian-style sandwich bread

This bread only needs to rise once, which means it’s quite simple to make. Mix and knead it in a food processor, shape it into a loaf, and let it rise in the bread pan. You’ll be surprised at how well it turns out for toast and sandwiches.

Makes one loaf (90-100 minutes)

1 package quick-acting yeast

1

½ teaspoons sugar

1 cup water

¼ cup olive oil

1 teaspoon salt

2 ¾ cups all-purpose or bread flour

¼ cup wheat bran

1. Put everything but the water in the bowl of a food processor fitted with the dough blade and pulse a couple of times to mix.

2. Add the water and mix until the dough comes together and rides on the blade. This will take 30 or 40 seconds. If the dough seems too dry, add a little more water.

3. Take the dough out of the processor and put it on a lightly floured surface. Shape into a loaf, and place in an eightby-four bread pan. Cover with a cloth, and let rise until the top of the dough rises just above the top of the pan.

4. With a sharp knife, make a slash down the center of the loaf. Bake in a preheated 400-degree oven until done, about 40 minutes, or until the bread sounds hollow when tapped with the knuckles. Check after 30 minutes, and if it’s browning too quickly, cover with foil.

LAUNCH ask the WINE GUY?

Q. WHAT’S THE DIFFERENCE BETWEEN WHITE ZINFANDEL AND RED ZINFANDEL?

A. White zinfandel is a sweet wine, while red zinfandel (known as just zinfandel) is dry. They’re made with the same grape, but white zinfandel’s color is lighter because the skins of the grape aren’t left in contact with the juice for very long. Typically, the longer the skins are left in contact with the juice, the darker (and more tannic) the wine. —JEFF

SIEGEL

story by keri mitchell

What is “local”?

It’s a popular word these days, finding its way into promotional materials and onto retail labels. Food is “grown locally”, products are “made locally”, and vendors “reside locally”.

but what does that actually mean? Like other trendy terms, such as “green” and “organic”, the meaning is based on who is doing the defining. (How else to understand a bottle of chemically-infused cleaning solution on a grocery store shelf that advertises itself as “eco-friendly”?)

In a large metropolitan area like Dallas, does “local” refer to anything within the city’s 342.5 square miles, or does the definition hit closer to home — down the street and around the block? perhaps it’s a question of impact: If a mom-and-pop shop west of the t ollway shuts its doors, neighbors here might not notice. but when a longstanding east Dallas business such as Lower Greenville’s the Ole moon goes under, the loss is felt. And that becomes the greater issue not simply how to define “local” but also what it looks like for each person to support his or her local community.

Does it mean shopping at Dallas retailers instead of online so that sales taxes will benefit the neighborhood library branch? eating at a longtime neighborhood establishment once a week to help it stay in business? buying groceries at t om thumb because the rewards card program provides a percentage of the money spent to a neighborhood school or nonprofit?

A few neighborhood businesspeople are launching a Live Local east Dallas initiative to encourage neighbors to ask themselves these sorts of questions, in hopes that it will change the way they think and, ultimately, how they choose to do business. the idea sprouted from a lunch conversation between elaine Starkey and marybeth Shapiro, who work at republic t itle of t exas on Gaston near Abrams. Starkey was expressing her frustration to Shapiro about real estate agents from North Dallas, mcKinney and other communities listing and selling property in our neighborhood. It’s happening because properties up north and in the suburbs aren’t turning over as quickly, and agents know they can make a quicker buck here, Starkey says, but it takes business away from agents who live here and know the neighborhood better.

“If we stopped and thought about it, we probably would choose local business, but we never stop and think about it, and go wherever our habit is to go. So we want to try to create an awareness that there’s a reason to choose local business on all levels,” Starkey says.

“Who doesn’t like the idea of walking into a store and you’ve been there so often that the people working there recognize you? I think Lakewood and east Dallas have the potential to be that kind of community.” the whole point is “blooming where you’re planted instead of feeling like you have to go to the Galleria,” Shapiro says. “Nothing against the Galleria, but it’s about trying to slow down and exist in the unique little community we live in.” the mom-and-pop shops and local business owners are what make our neighborhood unique, she says. “If we don’t support the shops that are right around us, and they go out of business, we become just like every neighborhood that doesn’t have the unique landmarks.” e mbracing our neighborhood and its diversity is a philosophy elizabeth mast has taken to heart since the day she opened her Lakewood Shopping Center boutique, t alulah belle. mast’s store has built a reputation as a place that welcomes wares from local craftspeople. On her shelves, shoppers can find items such as Child a perfume, made by Casa Linda resident Susan Owens, or “inspirellas” — umbrellas printed with inspirational messages, from neighbor Gina Controneo. One of t alulah belle’s former products, cake balls made by Lochwood resident robin Ankeny, have grown so popular that Ankeny now sells them from the Cake ball Co. storefront on Northwest Highway.

Occasionally someone stops in t alulah belle with a creative product but still needs a good business plan, and mast says she and other neighbor- hood shop owners view it as a chance to mentor a budding local entrepreneur. Supporting local businesses “doesn’t just mean retail,” mast says, emphasizing that support is especially important in times like these “when a lot of people have lost their jobs and are branching out in new endeavors.” plus, it benefits her business to carry products made locally, mast says.

“they bring a little bit about their life and what they’re doing, and it always

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