2020 August Preston Hollow

THE PRESTON HOLLOW LIFESTYLE

PRIYA KRISHNA DRAKE’S HOLLYWOOD

THE TERRACES

Now taking reservations for our new Independent Living apartments located in beautiful East Dallas at White Rock Lake. Experience unprecedented architecture, unmatched location and unequaled lifestyle. To learn more about priority reservation advantages call our team at 214-380-0323

Advanced Heart & Vascular Care

Your heart is uniquely yours. At Texas Health Physicians Group, your heart and vascular care begins with a plan that’s customized for you. And with locations across North Texas, our care is close by. Schedule an appointment today, either in-person or via virtual visit, and discover our compassionate, comprehensive approach. From proactive prevention and diagnostics to advanced bypass and valve surgery and more, we’ll get you started with a plan for your heart health. And, as always, we have protocols in place designed around your safety. To learn more, go to TexasHealth.org/THPG-Safe.

Carter King, MD

The best course of action starts with charting the right course.

Star Students

FOUR CURRENT AND FORMER Hockaday students raised more than $100,000 to deliver nearly 11,000 meals to healthcare workers. They launched Serve Our Heroes in April and delivered 75 meals daily to nurses and staff at Veterans Affairs Medical Center in the COVID-19 unit. Since then, they have expanded their meal drop-offs to Temple and San Antonio. Check out the full story at prestonhollow.advocatemag.com.

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ABOUT THE COVER

A mural by Jenna Fredde at Drake’s on Lovers Lane.

Photography by Danny Fulgencio

The charred smell of ingredients in a hot wok and sizzling sound is the best. ASIAN MINT CHEF NIKKY

PRESTON HOLLOW FEATURED DRINKS

IL BRACCO

The Bracco is a frozen cocktail mix of Aperol, gin and freshly squeezed grapefruits served in a low-ball glass.

“No water or ice added... just the good stuff,” says il Bracco Partner Matt Gottlieb.

The drink is an Italian take on a Greyhound, and the restaurant sells about 60 Braccos a day.

“It’s a perfect mixture of sweet and bitter with an incredibly fresh and clean taste to it. The balance of the gin, Aperol and fresh fruit make for a fabulously balanced cocktail,” says Gottlieb.

“Our guests come to us for the Braccos on a good day, bad day or just any day,” says Gottlieb. “It makes people happy.”

The Bracco costs $15.

WOODLANDS AMERICAN GRILL WINE LIST

RAYMOND RESERVE CHARDONNAY

This wine is one of the most popular white wines sold at the Woodlands American Grill. The wine is buttery and textured, with hints of mango, honeydew and toasted almonds.

“It’s from the Russian River Valley, which has long been a very popular Appalachian for this neighborhood,” says Manager Drew Wells.

Raymond Reserve has been on the wine list for nine years.

“Stick with what sells,” says Wells.

Glass: $15 Bottle: $58.

JCB NO. 69

JCB No. 69 is a brut rosé. The flavor is dry, and the Jean-Charles Boisset website describes it as “flamboyant, sensual and vibrant. “

“People want to have something a little bit more, especially now, you know, something a little bit more uplifting and excited, and the bubbles just add a little bit more interest to it,” says Wells.

Glass: $14 Bottle: $54.

AUSTIN HOPE CABERNET

For some vendors, cabernets are one of the bestsellers this year.

“It’s ironic because when it’s hot, you want something like white and more refreshing,” says Wells.

Austin Hope comes from the Paso Robles region in California.

T he cabernet’s flavor is a mix of caramel, light vanilla oak and blackberry mousse, making it a rich and balanced drink.

“ This neighborhood recognizes a great glass of wine when they taste it,” says Wells. Glass: $16 Bottle: $60.

Compiled by MARGARET O’ROURKE

WE’RE HERE WHEN YOU NEED US.

Life is complicated. Getting well doesn’t have to be. When you can’t wait to see the doctor for a minor injury or illness, you’ll find the care you need when and where you need it at Methodist Park Cities Clinic. Our providers and staff listen to what’s important to you and work together to provide quality care you can depend on. We’re taking extra steps to keep our clinic clean and safe. We’re also offering virtual visits through MethodistNOW, available seven days a week for fast, convenient care from your computer, tablet, or smartphone. Trust. Methodist.

Nimesh Patel, MD Neurosurgeon Karen Baker, MD Family Medicine Manavjot Sidhu, MD Cardiologist Neha Patel, PA-C Family Medicine

Our Food Issue

A neighborhood food issue in the midst of a pandemic — inspired or ill-timed?

Our core mission at the Advocate involves supporting neighbors and neighborhood businesses whenever and however we can. Our record isn’t perfect, but every day — online and in our magazines — we do our best to support restaurants, medical and service professionals, and other businesses who depend on the rest of us to keep them in business.

That’s why we’re highlighting these neighborhood favorites at this time and in this way.

These neighbors need our help today more than ever. We hope saluting them today will encourage you to continue shopping, ordering to-go and picking up from them tomorrow and into the future.

ATHLETIC ABILITIES

n St. Mark’s basketball player Harrison Ingram is the No. 15 recruit in the nation for the class of 2021 . He announced his top 10 schools: Arkansas, Baylor, Stanford, Purdue, North Carolina, Michigan, Louisville, Tennessee, Texas A&M and Memphis. During the 2019-2020 season, Ingram averaged 20 points, 13 rebounds and seven assists.

n Jesuit baseball player Jordan Lawlar ranked No. 6 out of 10 on a national showcase’s top performers list. MLB scouts created the list after the five-day event. Lawlar ranks No. 19 on the MLB’s top 2021 Draft prospect list.

Notable Alum

June 30 is now known as “BOBBY WALKER JR. DAY” in Greenwich, Connecticut, due to his accomplishments at the Boys & Girls Club of Greenwich. Walker is a St. Mark’s School of Texas alum and former teacher. He began his career as CEO of the Boys and Girls Club in 2015. “Throughout his career, Bobby has distinguished himself as an educator, administrator and community leader to elevate the student experience, and those accomplishments are matched by his warmth and ability to connect with children of all ages,” Greenwich First Selectman Fred Camillo says. Walker is starting a new role as the first assistant head of school for student and community life at Greenwich Academy.

GOODBYE OLD FRIEND

Home furnishings store Wisteria is going out of business. The store announced the closure on Instagram. Both the Inwood Village and Farmers Branch locations are closing locally. There is no exact date when the company will close, but it is having a going out of business sale until then.

BUSINESS STARTUP

A new concept is opening in the Plaza at Preston Center, a wine bar and market. Trova Wine + Market sells wine, imported foods and snacks. It also has a rotating wine list and will offer cooking classes. Owner Michelle Bond got the idea when she was living in Chicago. She would shop at places similar to what she has created with Trova Wine + Market. Bond aims to create a place where people can enjoy a glass of wine, food or shopping for gifts. Trova will have a signature drink called the Vermouth Spritz.

INTENTIONALLY PRIYA

Yogurt, developing recipes and changing the food industry’s culture

Interview by JEHADU ABSHIRO | Photography by MACKENZIE KELLY

THESE ARE THE PEOPLE IN OUR NEIGHBORHOOD

Microwave a sweet potato with butter and brown sugar, top it with cinnamon cereal, and you have a riff on sweet potato pie. Or take grilled chicken, dress it in a makeshift peanut sauce, wrap it in lettuce leaves, and you’ve jazzed up your dining hall meal. Native Dallasite Priya Krishna discovered her knack for food writing by developing recipes from ordinary items she found in Dartmouth’s dining halls. Her college column “DDS Detective” turned into her first book “Ultimate Dining Hall Hacks.” Now, Krishna is a contributing writer for the New York Times, Bon Appétit, Texas Monthly and others. Her 2019 book “Indian-ish” is a collection of hybrid recipes, such as Roti Pizza, that illustrates her family’s experience as modern Indian-Americans.

How would you describe your childhood in Dallas?

I went to Greenhill. I felt incredibly lucky to be going there but was one of a few brown kids in a primarily white class. I was eating Indian food at home. I was very proud of my Indian heritage but felt alienated by my heritage in the context of where I went to school. But I was so lucky. I grew up with all of my mom’s siblings less than a 20-minute drive away.

How have your parents influenced you?

I co-wrote the book with my parents. They’re my family’s recipes, primarily my mom’s recipes. She’s such a talented, intuitive cook. I felt like her recipes could be a real gateway for people who have perhaps never cooked with Indian flavors. It was really a family production. My dad was helping me grocery shop. My uncles and aunts were hand models. My sister and my brother-in-law came into town to be production assistants on the photoshoot.

How often do you cook Indian food?

I’m traveling and eating out quite a bit for my job. Usually, when I’m home, it’s dal and rice on repeat.

What things in your kitchen could you not live without?

I have a garlic press from the 1980s. Most garlic presses I’ve encountered these days are really bad. But this garlic press, you put the clove in, peel and all. It extrudes the garlic and the juice and just gives you that really pungent, powerful garlic flavor.

What meal would you make for a group of friends?

Dal rice, sabzi and kachumber are my bread-and-butter staples. (Dal is a rice and lentil soup. Sabzi is a cooked vegetable dish. Kachumber is a salad of fresh chopped tomatoes, cucumbers, onions and lemon juice.)

How has your book influenced your work in the Bon Appétit Test Kitchen?

As a contributing writer at Bon Appétit, I noticed that there is a real dearth of Indian recipes by South Asian

people. There’s no way to define the entire Indian-American experience, but I hope to use that platform to bring on more South Asians and other people of color who can make our collection of recipes feel a lot more robust and diverse.

Would you say Texas food influenced your work?

We didn’t actually go out to eat a ton when I was growing up. I love Tex-Mex and have written extensively about it. But my Texas experience was largely defined by my mom’s home cooking. Her cooking is Texas to me.

Do you miss anything about living in Texas?

I miss backyards so much. I quarantined with my parents for three months, and I had forgotten what it’s like to have a backyard and a pool.

From your time quarantining at home, what’s your favorite memory? Every night, my mom would make a different cocktail, like a Negroni or a margarita. We would have happy hour in the backyard.

What things would you change in the food world?

I would hire more Black, indigenous and POC in positions of leadership at food magazines. I would change the tone of recipes and articles so they don’t always center food around white perspectives.

You’ve featured yogurt in your work. Why? My dad makes yogurt homemade every week. This is true for a lot of Asian families. There’s something so much tastier and more delicious about making yogurt yourself. It’s tangier and has more character. I love the idea that yogurt sort of evolves over time.

Did you bring your yogurt culture from your parents in Dallas?

My mom hand-carried it from Dallas to New York.

How long does the yogurt culture last?

I’m not entirely sure. You’d have to ask a food scientist. We’ve had frozen yogurt culture in our fridge dating back to 2008. And we’ve been able to make it into yogurt still.

Do you eat your yogurt every day?

Most days, yes.

What advice would you tell yourself 10 years ago?

Your perseverance will pay off. You ought to be working as a food writer not just because it’s a great profession, but because you want to change the culture.

How would you say you’ve evolved in your career?

I’ve become a lot more thoughtful, especially when it comes to understanding the sheer diversity within individual cuisines. I’m much more interested in the urgency of labor, environmental and social issues, and I want to center that in my writing. But my fundamental mission hasn’t really changed.

“My Texas experience was largely defined by my mom’s home cooking.”

DECADENT DELIGHTS

EVERYBODY DESERVES TO TREAT THEMSELVES every once in a while. Whether you want a salty bite or a sweet treat, we found some of the most indulgent and over-the-top dishes around Preston Hollow to satisfy any hankerings.

BLUE SUSHI

This sushi boat lets customers sail away to a place full of fresh sushi rolls, nigiri and sashimi. A small boat can fit four to five rolls, and the large boat fits eight to 10.

Sometimes, if customers order enough rolls, Blue Sushi surprises customers with the boat presentation. The boats weigh up to 10 pounds.

“Whether that’s a mix of our raw or not raw sushi rolls, a mix of traditional and creative rolls, or an entire boat of our vegan rolls, the options are endless,” says spokeswoman Amy Hale. 7859 Walnut Hill Lane

bluesushisakegrill.com

MESERO

Queso Mesero is a blend of queso Chihuahua, spinach, artichokes and poblano. The vegetables create a rich flavor and texture. Diners can kick up the dish by adding brisket, chorizo or guacamole. Waiters scoop the queso onto an oversized homemade chip for guest’s first bite. Customer serve the rest themselves. The queso compliments more than just chips.

“Many customers order it as a side to pour on their tacos or carne asada, even eat it straight wrapped in a tortilla,” says spokeswoman Lindsay Lee McCain. 7775 Firefall Way mesero.net

Clockwise from above: Blue Sushi’s boat, The Dough Dough’s Unicorn cake and Queso Mesero.

Truffles aren’t hard to find at Princi Italia. The Tortellini Fonduta is a rich pasta appetizer topped with a sauce made of cream, butter, Parmesan, fontina cheeses, truffle butter and black truffles. The Truffle Flatbread is topped with truffle butter, pecorino and Parmesan cheese, and truffle oil.

In December, chef Kevin Ascolese uses the rare Alba White Truffles in a special menu featuring four to five dishes.

“These dishes are creamy and decadent which serves as the perfect platform to deliver the uniqueness of the truffle flavor and aroma which is rich in flavor: oaky, nutty, earthy and a little musky,” says Ascolese.

5959 Royal Lane princiitalia.com

THE DOUGH DOUGH

Why choose one dessert when you can have two?

“Our dough cakes are sinful,” says owner Gina Farmer.

Each cake is five layers of decadence. Three consist of chocolate chip cake and two

are classic chocolate chip cookie dough.

As if it wasn’t sweet enough, they top it with dark chocolate ganache, Oreos, chocolate chip cookies, more cookie dough and “Brookies” a combination of chocolate chip cookies, Oreos and brownies.

“A slice of our cookie dough cake goes a long way,” Farmer says. “Most cakes are moist and fluffy. Ours is heavy and dense.”

The cake is offered in other flavors like red velvet, cookies and cream and “unicorn” cake. Any cake can be topped with buttercream or cream cheese frosting, and there is an eggless cookie dough option.

5915 Forest Lane

thedoughdough.com

Our customers’ safety is vital in everything we do. In today’s environment, we are implementing new protocols with our crews to ensure your home building or remodeling experience isn’t just an enjoyable one, but a safe one. It’s one more reason Bella Vista is the better way to a better home.

BEST F 2020 2020

More than 100,000 votes were cast to select the best of 2020. Be sure to visit all of these local spots, and share your pictures on social media - we’d love to see you around the neighborhood.

Best of Dining

BEST DONUT SHOP

Winner - Inwood Donut

Runner-up - Top Pot Doughnuts

2nd place - Yummy Donuts

BEST PLACE TO WATCH A GAME

Winner - Chip’s Old Fashioned Hamburgers

Runner-up - Time Out Tavern

BEST CELEBRATORY DINNER

Winner - Nick and Sam’s Grill

Runner-up - Rise No.1

2nd place - Neighborhood Services

BEST PATIO

Winner - José on Lovers

Runner-up - Velvet Taco

2nd place - R&D Kitchen

BEST HEALTHY BITE

Winner - Flower Child

Runner-up - True Food Kitchen

2nd place - The Gem

BEST MEXICAN FOOD

Winner - Mi Cocina

Runner-up - Meso Maya Comida Y Copas

2nd place - El Fenix Mexican Restaurant

BEST ASIAN FOOD

Winner - Asian Mint

Runner-up - Royal China Restaurant

2nd place - Howard Wang’s

BEST WINE LIST

Winner - Rise No1

Winner - The Mercury

Runner-up - Hillstone

BEST DESSERTS

Winner - Stein’s Bakery

Runner-up - Nothing Bundt Cakes

Runner-up - Sprinkles Cupcakes

BEST BURGER

Winner - Hopdoddy Burger Bar

Runner-up - Chip’s Old Fashioned Hamburgers

2nd place - Shake Shack

BEST PIZZA

Winner - Fireside Pies

Runner-up - My Family’s Pizza

2nd place - Sauce Pizza & Wine

BEST TACOS

Winner - Torchy’s Tacos

Runner-up - Velvet Taco

2nd place - Fuzzy’s Taco Shop + Tacodeli

BEST BAR/COCKTAILS

Winner - Inwood Tavern

Runner-up - Neighborhood Services

2nd place - The Bar at the Mercury

BEST NIGHT OUT

Winner - Neighborhood Services

Runner-up - Shinsei

2nd place - Princi Italia

BEST LUNCH SPOT

Winner - Rise No.1

Runner-up - Hillstone

2nd place - Flying Fish

BEST COFFEE

Winner - White Rock Coffee

Runner-up - Neuhaus Cafe

2nd place - Drip Coffee LEARN

Best of Culture

BEST PLACE TO TAKE YOUR DOG

Winner - White Rock Creek Trail

Runner-up - Northaven Trail

2nd place - Preston Hollow Park

BEST LIVE MUSIC

Winner tie - Velvet Elvis Lounge

Winner tie - Inwood Theater

Runner-up - NorthPark

BEST LOCAL ATTRACTION

Winner - George W. Bush Presidential Library

Runner-up - Frontiers of Flight Museum

2nd place - NorthPark

BEST PLACE FOR KIDS

Winner - NorthPark

Runner-up - Preston Hollow Park

2nd place - Preston Royal Library

Best of Service

BEST HAIR SALONS

Winner - The Hair Bar

Runner-up - Tangerine Salon

2nd place - Park Plaza Salon

BEST CONTRACTOR

Winner - Unique Home Construction

Runner-up - Romnes Remodeling

BEST PLACE FOR INTERIOR DESIGN

Winner - Mary Anne Smiley Interiors

Runner-up - Dinah Capshaw Interior Design

2nd place - Mandy Jordan Interior Designs

BEST PLACE TO GET PAMPERED

Winner - Hiatus Spa + Retreat Dallas

Runner-up - Spa Nordstrom at NorthPark

3RD - Cooper Spa Dallas

BEST SALON/NAILS

Winner - Deluxe Nails & Spa

Runner-up - Hiatus Spa + Retreat Dallas

2nd place - Cryo1one

BEST FLORAL SHOP

Winner - Dr. Delphinium

Runner-up - North Haven Gardens

2nd place - Apples to Zinnias

BEST GIFT SHOP

Winner - Sample House & Candle Shop

Runner-up - Sur la Table

2nd place - Swoozie’s

BEST SPECIALTY SHOP

Winner - Dougherty’s Pharmacy

Runner-up - Castle Gap Jewelry Co.

Runner-up - Orvis

BEST PLACE TO WORK OUT

Winner - Core Pilates Dallas

Runner-up - Cooper Fitness Center

2nd place - Orange Theory Fitness

BEST PET SERVICES

Winner - Hollywood Feed

Runner-up - Lucky Dog Barkery

2nd place - Cornerstone Animal Clinic

BEST HOME AND GARDEN

Winner - North Haven Gardens

Runner-up - Wisteria

2nd place - Sample House

IN THE KITCHEN

Three favorite neighborhood chefs’ indulgences, ingredients and last meals

INTERVIEWS BY JEHADU

ABSHIRO

KITCHEN

NIKKY PHINYAWATANA Asian Mint

What is your favorite meal?

Thai food! Yes, I’m biased. It’s my hometown cooking. I also crave sushi, Italian, barbecue, boiled seafood and dim sum.

What would your last meal be?

Yum Woon Sen. This is the dish I grew up eating and something I crave all the time. It’s a Thai clear noodle salad laced with fresh lime juice, Thai chilies, fish sauce, shallots, herbs and peanuts. I would have that with green curry, Thai fried omelet and jasmine rice.

My indulgence is chocolate desserts. My favorite combinations would be chocolate and passion fruit, chocolate and Matcha green tea, chocolate, strawberry and vanilla. It can be cold, warm, hard, soft or spongy. OMG, I could go on!

My least favorite ingredient is dill. I will not cook with it. I have tried to like it but I just can’t.

My favorite ingredient is herbs. It’s a whole category, but I can’t just pick cilantro and not scallions. When I’m chopping them, the smells remind me of my hometown of Thailand and the earth that they came from.

What’s one thing you wish you could make every day? I would be making and eating beautiful desserts. I am a pastry chef at heart and love to play with sugar, butter, flour, eggs, chocolate and so much more. You get to play with science, textures and colors imitating nature or modern symmetry.

What’s your favorite cooking technique? I love to stir fry for instant gratification. The charred smell of ingredients in a hot wok and the sizzling sound is the best. For my pastry side, I love to cream butter and sugar. Or whipping anything in my Kitchen Aid.

What is one thing you hate watching home cooks do?

I may get frustrated to see someone be uninspired to make a Thai dish because it seems too difficult. Don’t fuss over how something is cut, chopped, minced or sliced. Just do it the way it inspires you and just keep it uniformed for even cooking. I love teaching someone all about the Thai flavors as a building block for all Asianinspired cooking.

Did You Know?

Chef Phinyawatana presented a gelatin dessert that looked like a clear glass paperweight with a handmade flower for dinner at the James Beard House in NYC.

Photography by Danny Fulgencio

RYAN CARBERY Nosh Bistro

My favorite dish depends on the season. Spring typically revolves around grilled or roasted seafood, fresh beans, peas and rhubarb. In summertime you cannot go wrong with barbecue, pork steaks, roasted corn and tomato salad, mac n’ cheese and peaches. During the fall I go for beet salads, roasted chicken, root vegetables, Dijon mustard and pears. In wintertime I love anything braised, creamy polentas, greens with smoked bacon and pomegranates.

My favorite ingredient would be sunchokes. If I was being a smart ass, it would be salt.

My least favorite ingredient would be white pepper.

My comfort food would be my mother’s chicken spiedini dish that she makes. Absolutely delicious.

What’s one thing you wish you could make every day? Anything with fresh pasta.

My favorite technique is roasting. It deepens the flavor of whatever ingredient you’re using.

My favorite indulgence is going out to dinner. There are only a few things better in the world then going out to dinner and having an amazing experience.

My last meal would be a dish that my family makes back home. We call it rice and stew with hummus, grape leaves and Syrian bread. The dish is tomato-braised beef or lamb, Mediterranean spices, green beans and then we add pine nuts and vermicelli to the rice. Open the bread and spread with a little bit of the hummus, then fill with rice and stew.

Photography by Refined Hospitality Concepts

Photography submitted by Mary Ann Allen

Did You Know?

Arepas are corn cakes that are made by hand. “It’s really a sandwich if you want and they’re made out of milk corn, it’s not the same as the Mexican corn,” says Allen. “This one doesn’t have any lime in it. It’s just free corn. And then we mix it with water, salts and a little oil. Most of it is gluten free.”

MARY ANN ALLEN Arepa TX Latin Street Food

How did you get your start in the kitchen? Well, I started cooking when I was like 14 years old. I was raised in South America and in Bolivia. You know, we’d cook from scratch every single day. So I was in the kitchen from a very young age and helping out. We always went to the fresh market. I have three sisters and my mom told us to split the list, you know, and I take off and go buy vegetables or whatever meat or fish.

My favorite cooking technique is roasting. I like to get the deep flavors out of food by roasting them at very high temperatures and then finishing them up really slowly. I’ll throw in beefy bones and onions in the oven and let them get nice and dark. Then make a real nice stock with that or a soup.

My favorite ingredients are garlic and lemons. I can’t go without garlic.

My least favorite ingredient is innards like heart and kidneys. I’m not into that.

What is the meal you cook for yourself when you want comfort?

When I was doing the Frugal Chef, I had to change meals every day. I’ve fallen into the habit, so I cook different things every single day. One of my favorite things is a black bean and squash chipotle chili for comfort, or I like making Thai curries. One of my favorites is a red Thai curry with salmon, squash and bamboo shoots.

What is the most indulgent thing you make? I make a custard by hand which then we turn into ice cream. I make it at home but now we make it at the restaurant, too. The most indulgent one is one that’s laced in dulce de leche.

You stir and stir and temper your egg yolks until it’s nice and thick. Then I sweeten it with condensed milk. Then I add the dulce de leche. Oh, that stuff is amazing! Also, dark Belgian chocolate, like the Brigadeiros– Brazilian little fudge balls on a stick. It just melts in your mouth.

What would your last meal be?

I don’t eat a lot of meat, but my last meal would be rare ribeye steak with lots of garlic and thyme on it.

What’s your favorite moment in the process of cooking?

The prepping, the chopping and getting all my ingredients in line. Just the prepping for me is very relaxing and the anticipation of how things end up is exciting. And the experimenting. I got these things in the fridge and let me see if this will work with that.

Who is your food mentor?

My ex mother-in-law was a Palestinian and that woman could cook like an angel. We would sit on the sofa and go through cookbooks like novels and just talk about the food. She taught me so many things about Middle Eastern food and just patience. All this stuff that I’m telling you–all the layering of flavors–I think I’ve probably learned from just watching her and helping her out.

What is the most useful tip that she gave you?

You never bang the cake. Banging takes away the air from your dough.

What is one thing you hate to see home cooks do?

I hate to see them throw away leftovers for a lack of imagination. You can definitely

DIRTY DINING

TOTAL INSPECTIONS: 648

INSPECTION SCORE RUBRIC :

100: Perfect scores.

100–80: Total passed inspections.

Perfect Scores : 26

Total Passed : 624

79–70: Required follow-up inspection within 30 days.

30 Day Follow‑Up Inspections : 24

69–60: Required follow-up inspection within 10 days.

10 Day Follow‑Up Inspections : 4

Don’t think of clean eating as just a trendy diet. The places you eat should prepare your food correctly on clean surfaces — even more so during the coronavirus pandemic. We analyzed restaurant inspections from ZIP codes 75244, 75209, 75220, 75229, 75225 and 75230 to see how many restaurants didn’t make the grade. To see specific grades at your favorite restaurants, check out the Food Inspection Scores database on the City of Dallas website.

FOOD INSPECTION SCORES FOR PRESTON HOLLOW’S BEST-RATED RESTAURANTS ON YELP:

100 SNAP KITCHEN

100 DUGG BURGER

99 JOSE

99 FLOWER CHILD

97 EATZI’S DELI

93 MIMI’S PIZZERIA

88 FERNANDO’S MEXICAN CUISINE

83 NOSH BISTRO

82 FUEL TOWN FUEL CITY TAQUERIA

69 LOS BALONES SPORT BAR & RESTAURANT

FOLLOW-UP: 90

66 WANG’S RESTAURANT

FOLLOW-UP: 83

62 MICHELADAS RESTAURANT

Compiled by CLAIRE CROW | Graphics by NATALIE TARRANT

SOURCE: CITY OF DALLAS RESTAURANT AND FOOD ESTABLISHMENT INSPECTIONS DATA FROM JAN. 1, 2020, TO JUNE 25, 2020.

prestonhollow.advocatemag.com

FOLLOW-UP: 88

SCORES ONLY REPRESENT A SNAPSHOT OF THE FACILITY AT THE TIME OF INSPECTION

A NIGHT OUT IN OLD

Upscale steakhouse and lounge Drake’s is a tribute to a bygone era.

STORY BY JEHADU ABSHIRO | PHOTOGRAPHY BY DANNY FULGENCIO

Swing open the tufted red leather doors, and you’ll hear Ray Charles crooning “I’ve Got A Woman.” Perched on a leather bar stool is a Givenchy-clad Audrey Hepburn. In a dimly lit velvet booth, David Lean drafts “Lawrence of Arabia.”

It might as well be 1960s Hollywood, but instead it’s 2020 at Drake’s on Lovers Lane. The restaurant’s small black-and-white lobby is a portal into Vandelay Hospitality Group’s version of oldschool glamour.

Step into the dining room, and a mural of classic Hollywood stars fills the wall space. The intimate, amber-lit room features velvet booths, a red leather bar and plaid Ralph Lauren carpet. This showbusiness inspired spot feels like the neighborhood’s own private club.

“My vision is for Drake’s to be a sexy and sophisticated place to hang out with friends for happy hours, early dinners for significant others, and weekend parties that last long into the night,” said Vandelay CEO Hunter Pond when Drake’s opened.

Inspired by Los Angeles hangouts such as Delilah’s, Craig’s and The Nice Guy, Vandelay’s design team selected mostly custom fittings. The 4,000-square-foot space is centered around the bar, where guests hangout pre- and post-dinner. The handful of deep “baller booths” accommodate six to eight people.

Ice-cold martinis are Drake’s defining cocktail. Curated by Pond and executive chef Ozzy Samano, the menu ranges from a $98 tomahawk steak to $16 Melrose pizzas. And yes, they serve ranch with their pizza.

Pre-coronavirus, it took three months to score a reservation on a music-filled weekend. Fridays and Saturdays feature rotating DJs. Dinner hours are very much Rat Pack music until the DJ transitions into a mix of radio hits. A live jazz band plays on Sunday and Monday nights. But please, no requests.

Despite being a relatively new restaurant during a pandemic, Drake’s already has a slew of regulars and VIPs. That list is private, just like the name of the person who painted the interior mural and why monkeys are a design motif.

DID YOU KNOW?

The bathrooms are covered in a custom red wallpaper with monkeys happily drinking Smirnoff

WORSHIP

By MATTHEW RUFFNER

Finding beauty in the broken

How architecture teaches lessons about eternal hope

Isaw a t-shirt the other day that said, “Hope Dealer” on the front. In some respects, that is what I am. I deal in matters of perpetual and eternal hope. So, it seems only natural for me to share an experience and image of hope that continues to inspire me, hoping it will bring you hope these days.

Right around the corner from our church in Preston Hollow is Temple Emanu-El. Several years ago, Rabbi David Stern invited me over for a cup of coffee and to tour the newly constructed Stern Chapel. I’ll never forget walking into Stern Chapel for the first time. Simply put, it took my breath away. The architectural design expressed a deep understanding of the nature of God. I was taken aback by the windows that oriented the community to God’s creation, while also revealing this chapel wasn’t separate from the world, but open to the world.

As we made our way into the chapel, Rabbi Stern drew my attention to the Arch at the center of the chancel. The Arch holds the Torah Scrolls, but this Arch was unlike any Arch I have ever seen. Lights illumined a rainbow tapestry, reminding the community of God’s new covenant. Rabbi Stern invited me closer to the Arch because this tapestry was anything but ordinary.

Rabbi Stern then told me, “The artist who made this tapestry lives in New York City. Every morning she would walk to the Hudson River and collect dirty, deflated mylar balloons that had washed up on the shore. She then took those balloons home, washed them in the sink, dried them off and began putting them in strips. She took those strips to the loom in her basement, and for weeks she wove those strips together.”

I said, “It’s the most remarkable piece I’ve ever seen in a worship space.

It’s certainly the most powerful.” Rabbi Stern asked, “Why is that?” I said, “It’s the fullest expression of faith I know! A God who takes what the world sees as broken, discarded and disposable -- and God sees the possibility for newness and life. God takes what the world no longer values, and knits it into something beautiful.”

Of course, it’s not just true about washed-up balloons on the shores of the Hudson River. It’s true for you and me. And if it’s true for us, then it has to be true for all of us. I can think of no greater message for our world today. No part of your life is too broken for God. No person on this planet is disposable to God; therefore, no life can be discarded. It is not God’s nature, for God sees immense value, beauty and worth in what we see as worthless.

WORSHIP

BAPTIST

PARK CITIES BAPTIST CHURCH / 3933 Northwest Pky / pcbc.org

Bible Study 9:15 / Worship Services 10:45 Traditional, Contemporary, Spanish Speaking / 214.860.1500

ROYAL LANE BAPTIST CHURCH / 6707 Royal Lane / 214.361.2809

Christian Education 9:45 a.m. / Worship Service 10:55 a.m.

Pastor - Rev. Dr. Michael L. Gregg / www.royallane.org

WILSHIRE BAPTIST / 4316 Abrams / 214.452.3100

Pastor George A. Mason Ph.D. / Worship 8:30 & 11:00 am

Bible Study 9:40 am / www.wilshirebc.org

PRESBYTERIAN

PARK CITIES PRESBYTERIAN CHURCH/ 4124 Oak Lawn Ave

Sunday Worship 9:00 & 11:00 A.M.

To all this church opens wide her doors - pcpc.org

Take hope, my friends. Our identity is found in God who dwells with us. He takes what the world considers to be disposable and weaves all parts together into the beautiful tapestry of God’s people.

With great hope,

REV. MATTHEW RUFFNER is the senior pastor at Preston Hollow Presbyterian Church. He is a husband to Sarah Ruffner and a father of two. You can follow Matthew on Instagram at @thisismatthewruffner and visit PHPC.org to watch the church’s live stream and listen to sermons.

Matthew

“God takes what the world no longer vaules, and knits it to into something beautiful. ”

WHERE CAN I FIND LOCAL ...?

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BLAKE CONSTRUCTION CONCEPTS LLC

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D & D TILE SERVICE

Residential/Commercial. 30 Yrs Exp. 214-724-3408 Rodriguez_tile@att.net

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#1 WHITE ROCK TREE WIZARDS

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CHUPIK TREE SERVICE

Trim, Remove, Stump Grind. Free Est. Insured. 214-823-6463

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Lawn Service & Landscape Installation

WHERE CAN I FIND LOCAL ...?

LAWNS, GARDENS & TREES

HELP WANTED Cole's Lawn Care 214-327-3923

Experience & Transportation Required

HOLMAN IRRIGATION

Sprinkler & Valve Repair/ Rebuild Older Systems. Lic. #1742. 214-398-8061

MAYA TREE SERVICE Tree Trim/Remove. Lawn Maintenance. Resd/ Commcl.Insd. CC’s Accptd. mayatreeservice.com

214-924-7058 214-770-2435

MONSTER TREE SERVICE DALLAS

Certified Arborists, Fully Insured

469.983.1060

NEW LEAF TREE, LLC

Honest, Modern, Safety Minded. 214-850-1528

PAT TORRES 214-388-1850 Lawn Service & Tree Care. 28 Yrs. Complete Landscape

Renovation. New Fence Install & Brick Repair. Concrete Removal and Gutter Cleaning. RED SUN LANDSCAPES • 214-935-9779 RedSunLandscapes.com

TAYLOR MADE IRRIGATION Repairs, service, drains. 30+ years exp. Ll 6295 469-853-2326. John

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Stop in for home decor, candles, house plants, succulents and more. It’s time to plan for spring. Call us for design, prep and plantings!

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”WE

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214-327-9311

FULLY INSURED Commercial/Residential

LEGAL SERVICES

A WILL? THERE IS A WAY! Estate/Probate matters.maryglennattorney.com 214-802-6768

PEST CONTROL

A BETTER EARTH PEST CONTROL

Keeping the enviroment,kids, pets in mind

Offering Mosquito Control. Termite & rodent control 214-350-3595

MCDANIEL PEST CONTROL

Prices Start at $85 + Tax For General Treatment.

Average Home-Interior/Exterior & Attached Garage. Quotes For Other Services.

214-328-2847. Lakewood Resident

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WINSTON ABBEY PETS

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AC PLUMBING Repairs, Fixtures, Senior Discounts. Gary Campbell. 214-321-5943

ANDREWS PLUMBING • 214-354-8521

# M37740 Insured. Any plumbing issues.

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THE PLUMBING MANN LLC

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POOLS

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C.A.S. BOOKKEEPING SERVICES

Personal/Small Business. Payroll, Accounting, Organizing, Consult. Cindy 214-577-7450

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ESTATE HOME NEEDS TO BE SOLD?

Facing forclosure? IG Heron Homes Call Ricardo Garza @ 469-426-7839

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A2H GENERAL CONTRACTING,LLC

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A2HGeneralContractingLLC@gmail.com

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INTEX CONSTRUCTION Specialty in Ext/Int. Bath/ Kitchen/Windows, Steve.33yrs exp. 214-875-1127

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972-533-2872

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O’BRIEN GROUP INC. Remodeling Dallas For Over 17 Years www.ObrienGroupInc.com 214-341-1448

Bob McDonald Company, Inc. BUILDERS/REMODELERS

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REMODELING 214-341-1155 bobmcdonaldco.net

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