Thursday, February 18, 2010

Main Street Bakery, Grapevine.

I generally limit my comments to Fort Worth food establishments because that is ninety percent of my dining out, but I had breakfast last week at the Main Street Bakery and Bistro, in Grapevine, and what struck me, besides the fact that the breakfast was good, was the fact that it had a visible on-site owner.

Restaurants require more oversight than your average retail business because the parts that make up the business are so variable. Food is a living thing and is delivered in all kinds of conditions. Add the variables of extreme weather, employees not showing up, customer's varying tastes, continual kitchen cleaning, an unexpected rush of diners, and it is easy to see why restaurants need management. Franchise restaurants attempt to make everything as easy as possible by eliminating variables, or reducing the risk of the variables by keeping to strict recipes, having less perishable food, and the like. It can work, but the food and service suffer most of the time. Smaller, but company owned, restaurant chains, like Pappas and Charleston's, use this formulaic method well, but they also hire and train managers to oversee all elements of the restaurant.

All of this to say a locally owned, profitable restaurant, will usually give you the best combination of food, service, and a reasonable price. Fort Worth has dozens of examples of this for which we are all grateful. I know Grapevine has at least one: the Main Street Bakery and Bistro. The food is good, the service is friendly and timely, and the price is fair. And that is all most of us ask for.


http://www.themainbakery.com/index.html

Sunday, February 7, 2010

Balcone's Whiskey & Garrison Bros. Distillery

Now this looks like a fun road trip. 

Steve Campbell of the Star-Telegram reported yesterday, that Texas now has two micro-distillers in the area. One in Waco and one in Fredericksburg. They are the first legal distilleries in Texas since the Prohibition-era.

From the Star-Telegram:
"Balcones Distilling Co. in Waco started producing the first legal whiskey made in Texas since Prohibition when it introduced Baby Blue, made from roasted Hopi blue corn.
Owner Chip Tate, who describes himself as an "intuitive nerd," also distills a 94-proof liquor dubbed Rumble, made from Texas wildflower honey, Mission figs and turbinado sugar. It's rum-like in makeup, but more akin to single malt or a young cognac. Both liquors retail from $33 to $39 a bottle."
"Tate's spirits hit the bar shelves first, but Dan Garrison lays claim to having the oldest whiskey in Texas."
"His Garrison Brothers Distillery on his ranch in Hye, east of Fredericksburg, started distilling his single brand Texas Straight Whiskey in January 2008. He has produced 600 barrels and planned to age it for two years and start selling in 2011. But he now expects the first release of his "ultra-premium" bourbon "sometime soon."

"We're making the finest bourbon of anywhere in America today. It's darker, it's richer and it's more flavorful," he said. And for that, he hopes to sell it on the top retail shelf for $69.95 a bottle."
My days of enjoying a glass of single-malt or bourbon have passed, I am afraid, but I sure would like to visit the facilities.

I wish them well and hope that I can visit some day soon.

For the full story: http://www.star-telegram.com/804

Thursday, February 4, 2010

La Playa Maya

Every once in a while I realize that I have left unmentioned a restaurant or a Fort Worth institution that deserves mentioning. La Playa Maya is one of those places.

I had lunch at La Playa Maya yesterday and it was as it always is, a comfortable combination of good food, great service and reasonable pricing.

One of qualities I like in a restaurant is an on-site and visible manager or owner. At our lunch, the manager was there greeting guests at the front door, and when the line was slow, making sure everyone was being helped. He took our order even though we hadn't been waiting long.

The chips are good, the salsa is good, and the food is served hot. I like La Playa Maya. They have been serving good Mexican food in Fort Worth for 20 years and now have four locations.

http://www.laplayamaya.com/Home

Monday, February 1, 2010




















 Patrick Corrigan  / The Toronto Star

Wednesday, January 27, 2010

A Fascinating Life . . .

I come from a long line of obituary readers, and yes, I too love a well written obit. I have learned since reading them that there are journalists who specialize in the craft of obituary writing,  that there is an an association that serves these journalists, and that the grand stage of obit writing, the Met, if you will, is the New York Times obituary section, which features obituaries on national and international luminaries, as well as the locally famous and infamous. I have read on those pages the obituaries of politicians, football players, and priests. Until a few years ago, I saved the news clipping if I particularly liked the obituary, now I save the file.

A few weeks ago, one man's obituary grabbed my attention. I had heard of  him, though I had never read his story, nor had I seen the movie based on his life. I am referring to Mr. Kim Peek, who is best remembered as the person on whom was based the Oscar winning movie, Rain Man. Mr. Peek was born with "severe brain abnormalities," according to the Times, and was, early in life, incorrectly diagnosed as autistic. The unusual brain problem resulted in similar symptoms to autism. These malfunctions left him unable to perform simple physical actions, like brushing his teeth, for most of his life. But he could do unusual things like read facing pages in a book at the same time. One page for each eye. And remember what he had read, including works of Shakespeare and classical music compositions.The obituary states that he read 12,000 books this way and that he could memorize but not conceptualize.

When I read a story about someone who is a little different than the average man on the street, I think of the idea of a person. That in every man is imparted something Divine, or to use the Genesis imagery, that God "breathed into his nostrils the breath of life; and man became a living soul."  And that I am a full person when I am missing an arm or an eye, or when my brain is "wired" abnormally.  Likewise, I am still a person when my "soul" is corrupted, even to the point of the most heinous crimes. That Divine Breath is there in every man and woman, combining flesh and spirit in some mysterious totality in the person, imperfect as he or she may be. This is an enjoyable puzzle to me and something I will never fully understand.

Mr. Peek was loved and cared for by his father after his parents' divorce, and eventually gained some ability to develop and maintain friendship and to converse. The most telling proof of this was described by the obituary writer at the end of his piece, which is best read, as written:
Though his social skills never fully developed, he grew to be outwardly engaging. He enjoyed being among people in his travels and became comfortable as something of a showman. He began developing mental skills he had never had before, like making puns; his coordination slowly improved, to the extent that he could play the piano. He became more self-aware, even displaying a certain social agility.

During a presentation Mr. Peek gave at Oxford University in England, after he fielded students’ questions about the Lusitania and about British monarchs, a young woman stood and asked him, “Kim, are you happy?”

“I’m happy just to look at you,” Mr. Peek said.
Mr.Kim Peek died at the age of 58, apparently, a happy man.

To read the full obituary from the New York Times, click here.