Delicious PANCAKES

Jose Ramirez has transformed a drab, uninspired coffee shop into our neighborhood’s newest breakfast and lunch spot — JJ’s Café. He bought Divine Coffee Shop in April 2010 and has finally made it his own, changing the name, expanding the menu and remodeling the interior. “My dream was this,” he says. “It just took us that long to fix it.” The menu boasts several types of flavored pancakes, including strawberry, chocolate chip, blueberry, Hawaiian and the most popular, banana nut topped with sliced bananas, pecans and caramel syrup. “The key is in the batter,” Ramirez says. “It’s a special blend that makes it puffy and flavorful.” JJ’s Café also makes crepes from scratch and offers three types of eggs Benedict.

JJ’S CAFÉ

10233 E. Northwest Highway 214.221.4659 jjscafe.net

PRICE RANGE: $5-$9

AMBIANCE: NO-FRILLS

HOURS: 7A.M.-2P.M.DAILY

TIP:

STOPBY 8-10:30 A.M. ON SATURDAYS FOR THE BREAKFASTBUFFET

| MORE DINING SPOTS |

1 Crossroads Diner

This popular breakfast spot offers four different kinds of pancakes, including organic whole wheat, served with bacon, sausage or chorizo.

8121 Walnut Hill, 214.346.3491, crossroads-diner.com

2 Chubby’s Family Restaurant

Need more sugar? Here, the pancakes come with a generous topping of strawberries, blueberries or bananas along with vanilla icing.

11331E.Northwest Highway, Suite 105F, 214.348.6065 eatatchubbys.com

3 Another Broken Egg

Choose from pancakes, waffles or French toast topped with the restaurant’s warm banana foster sauce, pecans and sliced bananas.

1152 Buckner, 214.954.7182, anotherbrokenegg.com

screwcap that Black Box Chardonnay ($24) > California

Alternative wine closures — that is, everything but the traditional cork — have never been more popular. Two recent studies show that consumers and wineries like screwcaps more than ever, while the number of quality wines in boxes has never been higher. All of which is good news for anyone who has ever struggled trying to open a cork. (Which, of course, is almost everyone who has ever tried to open a bottle of wine with a cork.)

The studies, one in Australia, one in Britain and one in the United States, paint a picture of increasing acceptance of screwcaps, boxes and the like. In Australia, an industry survey found that 93 percent of Aussie wineries use screwcaps. In Britain, 85 percent of the regular winedrinking population now accepts screwcaps — more than twice as many people who felt that way in 2003. That’s from a study conducted by the research company Wine Intelligence for its 2011 Closures Report. In the United States, the percentage of U.S. wine drinkers who accept screwcaps rose to 70 percent, the most ever, and up from 59 percent in 2008.

In other words, don’t dismiss a wine just because it doesn’t have a cork. The type of closure is no longer a reflection of quality. These wines show just that:

This California white isn’t as turpentine-ish and has more fruit (soft lemons?) than similarly priced pinot grigio from Italy and California. Very well done, especially for the price.

Yes, a big version of a kid’s juice box. The Bandit wines, from an often very silly producer called Three Thieves, are simple, cheap and more than adequate. You can pay more and do a whole lot worse.

That works out to $6 a bottle, since 3 liters equals 4 bottles. Quality is sometimes inconsistent, but when Black Box wines are on, they’re tremendous values. This chardonnay is fruity (almost tropical) and soft, a step up from most of its grocery store competitors.

—Jeff Siegel

JEFF SIEGEL’S WEEKLY WINE REVIEWS appear every Wednesday on lakehighlands.advocatemag.com

Ask the wine guy

Why do wine bottles have corks?

o f years a g o, cork was the b est c l osure avai l a bl e. It ke p t the wine bottle air ti g ht, and t h e w ine b usiness is s l o w to c han g e. Today’s alternative c losures are just as e ff ective, and have taken over as much as o ne-third o f the market.

—Jeff Siegel

ASK THE WINE GUY taste@advocatemag.com

With Your Wine

Green chili

A lighter, different take on the traditional bowl of red. Best yet, it works well with leftover and canned ingredients, making it the perfect alternative for a busy weeknight. Serve the Black Box chardonnay or a similar soft, fruity white wine.

GROCERY LIST

1 16-oz can white beans, drained (reserve liquid)

2 c cooked, boneless chicken, diced 1/2 to 1 c best quality green salsa

Directions

1 onion, chopped

1 bell pepper, chopped

2 cloves garlic, finely chopped

1/2 c cilantro, chopped salt and pepper to taste

1. Sauté the onion and pepper in olive oil in a large pot until soft, about five minutes. Add the garlic and cilantro, and sauté until you smell the garlic, about 30 seconds.

2. Add the remaining ingredients. The chili should be soupy and not too thick; adjust liquid accordingly. Add reserved white bean liquid or water if necessary.

3. Bring to a boil, cover, and then simmer gently for 15 minutes. Serve over white rice. Serves 2 to 4, about 30 minutes

More than just a friendly face