Best of Dallas 2015 Guide : Page 88

SHOPPING/SERVICES Irving Boulevard, with ample parking, Slow Bone offers classic Texas barbecue in a smartly re-purposed space that’s small, clean, bright and arctic air-conditioned. Walk in the door and you’re already in a cafeteria-style line, strolling past steam ta-bles that shimmer and shine like a brand new dime. Get the classics, of course — fall-off-the-bone ribs, butter-soft chopped beef and rich chewy sausage — but do try some of the house specialties, like Oora’s jala-peño mac and cheese, and Brussels sprouts and cauliflower au gratin. Great barbecue, pretty fast, clean and good. That’s lunch that’s smokin’. 2234 Irving Blvd., 214-377-7727, slowbone.com dallasobserver.com Best Dip Love Dip Pink, smooth and soft, Love Dip spreads cold on water crackers or rests easily on a chip or crudité. Like an evening cloud wafting across the setting sun, this dip hints hauntingly of things it is not. Of caviar, rosé wine and Provence. In fact it’s made in Texas from milk and cheese, onion powder, cayenne, tarragon, cilantro, lemon juice, kosher salt and other tasty stuff. For about six bucks, you get a nice pint container, which you might as well gob-ble down as you drive home because it’s so good you won’t want to share, even with someone you love. Central Market, multiple locations, centralmarket.com Best Hot Dog LuScHeR’S ReD HoTS dallasobserver.com | Contents | the thread | Unfair Park | sChUtze | featUre | night+day | CUltUre | Movies | stage | dish | MUsiC | Classified | CULTURE/PEOPLE Best Not-on-the-Menu Salsa Best Table-Made The Green Stuff at the Rush Remoulade Sauce For a while we thought maybe “green stuff” was code for drugs or Cuban cigars, because insiders at the Gold Rush Cafe in East Dallas always drop their voices when they ask for it. George, the proprietor, always looks over his shoulder before he mutters sotto voce whether they have it that day or not. But it’s salsa, really, really good fresh green salsa made by a member of George’s extended clan — sometimes. Not always. And it’s never on the menu. You have to ask. But don’t just blurt it out, or George will say, “Green salsa? I don’t know about any green salsa. Who told you a thing like that?” Gold Rush Cafe, 1913 Skillman St., 214-823-6923 | S&D Oyster Company NIGHTLIFE/MUSIC The best thing at Dallas’ oldest New Orleans-style oyster house isn’t on the menu, but it is on the table if you ask for it. S&D waitpersons are accomplished in the art of table-made re-moulade and spicy cocktail sauces, made not simply while you watch but to your order. A little less horseradish, a little more pepper, light on the hot sauce, a splash of soy. How-ever you want it, that’s how they’re going to make it. Nothing makes a big platter of oys-ters or a plate of boiled shrimp taste better than a great sauce for dredging, and these people know how to stir it up just right. 2701 McKinney Ave., 214-880-0111, sdoyster.com Kathy Tran FOOD/DRINK Best Local Production Bakery Heartland Bread Co. The stuff of life, a staple that provides en-ergy, fiber and nutrition. The vehicle for peanut butter. Yet the American industrial grocery complex, with its propensity for re-fining flour into pulverized sheetrock, has managed to turn most commercially pro-duced bread into tasteless, sugar-filled fluff. | The alternative to sweating over a hot oven to knead and bake it yourself is a moist and hearty 2-lb loaf from Texas-based Heartland Bread Co., sold in Kroger, Albertsons, Sprouts and Whole Foods in Dallas, Austin and San Antonio. With all-natural ingredi-ents, no fats, oils, chemicals or other nasties, Heartland Bread is literally the toast of this or any other town. 10733 Colewood Lane, 214-553-0922, heartlandbreadco.com SPORTS/RECREACTION | | DALLAS OBSERVER DALLAS OBSERVER M onth XX–M onth XX, 2014 S eptember 24-30, 2015 88 13

Fat Rabbit

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