Here's the Park Cities Prime writeup, pasted and attached. Let me know when you have more for me.


Park Cities Prime
Though there's something to be said for cowhide barstools and salad bars, Park Cities Prime proudly opts out of such more rustic steakhouse trappings in favor of a more admirably understated vibe that extends from the hardwood décor of the resident walls to the minimalist presentation of entrees and appetizers alike. The food itself is where the exuberance really begins to kick in; traditional steak options appear side-by-side with rosemary-rubbed free-range veal chops, and diners are encouraged to supplement their favored beef with servings of jumbo lump crabmeat. Most of the surprises to be found here involve the seafood, which extends beyond usual suspects like Maine lobster to instead emphasize such things as Ginget salmon with cous cous, Dover sole with Meuniere Sauce, and the yellow fin tuna nelt served on multi-grain bread and adorned with tomato and provolone - and when lobster does show up, it does so in the somewhat rarer form of broiled southern Australian cold water tails.


On Fri, Feb 22, 2008 at 6:20 PM, Zak Brown <zbrown@diningout.com> wrote:

Cool.

Here's the contact info for one, if I get more at the beginning of next week I'll send them your way. It's 150 words, like these. See if you can have it done in 7-10 days.

INFO:

Park Cities Prime
Stevan Hammond
hammond@airmail.net
214.915.7001

Thanks man!

On 2/22/08 4:10 PM, "Barrett Brown" <barriticus@gmail.com> wrote:

Sure thing, send 'em along when you like.

On Fri, Feb 22, 2008 at 6:08 PM, Zak Brown <zbrown@diningout.com> wrote:

Barrett,

These are great. Thank you for sending them. Are you interested in writing another one (with the potential for a few more)?

-Zak



On 2/22/08 4:06 PM, "Barrett Brown" <barriticus@gmail.com> wrote:

Here are those two restaurant descriptions, attached as a Word document and pasted below. Let me know if these work.


Scene
Chef Blaine Staniford has never been shy about taking culinary risks. Thus it is that the menu under which Scene operates appears to have been conjured out of some sort of very fortunate parallel universe, which would certainly explain the presence of such improbabilities as yogurt-poached lamb loin and chilled Yukon gold soup with sturgeon roe; wonders such as these may be had ala carte or via the restaurant's acclaimed coursed dining sessions consisting of between three and eleven rounds. Meanwhile, the resident whimsy even extends to the drink menu, which includes lavender soda and, perhaps inevitably, chili pepper margaritas. Less adventurous diners may opt instead for burgers, fries, and open-faced sandwiches. Set in downtown's celebrated Mosaic building, Scene incorporates itself into its admirable setting by way of a sleek interior, an increasingly popular lounge area, and, most noticeably, projection TVs which provide a view of the kitchen. Clearly, Scene has nothing to hide.
 
Clay Pit
Like its deservingly popular Austin location, Clay Pit's Dallas incarnation offers an astounding array of Indian fare of the both the orthodox and not-so-orthodox varieties. Memorable appetizers like the Aloo Tikki Chat – spiced potato patties covered in onions, garbanzo beans, mint and tamarind chutney, and raita and roti crips – provide hints of things to come without giving away the plot entirely. The intrepid diner, then, should be duly impressed with such entrees as goat curry consisting of bone-in meat marinated in yogurt, ginger, garlic, coriander, and cumin, simmered in tomato and onion gravy, and further adorned with just a slight bit of nutmeg. Those who simply can't wait might be best-served serving themselves at the resident buffet, with this being a popular option for the lunch crowd in particular. Inside, the restaurant's signature glass waterfall forms the centerpiece of a similarly impeccable interior; outside, the patio provides a somewhat more traditionally Indian setting in which to enjoy one's favored spices.


On Thu, Feb 14, 2008 at 1:37 PM, Zak Brown <zbrown@diningout.com> wrote:

Cool, thanks man.



On 2/14/08 11:35 AM, "Barrett Brown" <barriticus@gmail.com> wrote:

Yep indeed.

On Thu, Feb 14, 2008 at 1:05 PM, Zak Brown <zbrown@diningout.com> wrote: