Experienced Dining Writer - Dallas
Subject: Experienced Dining Writer - Dallas
From: "Barrett Brown" <barriticus@gmail.com>
Date: 6/25/07, 15:51
To: freelance@diningoutonline.com

Howdy-

I understand that Dining Out is looking for Dallas freelancers to handle advertorial write-ups, and I'd like to be considered. I've done work in similar formats for The Onion A.V. Club, AOL Cityguide, Dallas Child, The Met, Chow Baby, and WCities.com, my other freelance work has appeared in dozens of publications, and I serve as an advertising copywriter for several tech and ad firms as well.

I've pasted a couple of recent samples below; please take a look and get back to me if you'd be interested in discussing this further.

Thanks,

Barrett Brown
3419 Westminster Avenue
Suite 25
Dallas, Texas
75205
512-560-2302

Louie's 106

Louie's 106 was doing tapas before tapas were cool – or, rather, a few hundred years after tapas first became cool in Spanish port towns, and about fifteen years before tapas saw a sudden surge of popularity in Austin, Dallas, and similarly go-getting Texas cities back around 2000. At 106's upscale downtown digs, the traditional Spanish snack/wine accompaniment comes both hot and cold, with manifestations ranging in complication from meatballs to herbed goat cheese crostinies. Meanwhile, the Mediterranean-heavy main menu is focused largely on the fare of Italy, except when it's not – many selections originate from locations as far-flung as New York and New Zealand, and that's just taking the steaks into account. Consisting of over 400 varieties, the restaurant's wine cellar draws from an equally diverse well. - Barrett Brown


Noodle-ism

Many are the pleasures to be found within the walls of Noodle-ism, not the least of which are the walls themselves, done up as they are in the kind of superbly urban sort of avant-garde kitsch that would take a professor of humanities to adequately categorize. Those whose chief concern is with the actual menu will be similarly harassed with the myriad possibilities life has to offer. Consider, for instance, the dan dan mein – a noodle dish topped with peanuts, scallions, grilled shrimp, and a spicy Sichuan sauce – or perhaps the three cabbage ravioli with mushroom lime butter sauce. Less utensil-intensive is the shrimp and tofu cake sandwich accompanied by miso soup. Additionally, the mochi ice cream is the most novel dessert you're ever likely to encounter, consisting as it does of a ball of ice cream surrounded by a thick layer of dough. How this might be accomplished is left to the diner's imagination. -- Barrett Brown