Re: Dallas Freelance
Subject: Re: Dallas Freelance
From: "Barrett Brown" <barriticus@gmail.com>
Date: 3/17/08, 15:11
To: "Zak Brown" <zbrown@diningout.com>

Zak-

Here are those three restaurant write-ups, pasted below and attached in Word. I can't remember if you said you were sending an invoice for the last few rounds or if I'm supposed to go online and fill one out there; remind me when you get a moment, please.

Thanks,

Barrett Brown

Bonnell's Fine Texas Cuisine


Some chefs aim to take dishes and make them their own; Chef Jon Bonnell takes dishes and makes them Texan. The menu at Bonnell's Fine Texas Cuisine is largely made up of items that have been modified that they might better appeal to Texas dining sensibilities, and which are conjured up from ingredients hailing almost exclusively from the state and its shores. Among appetizers, the Texas Bruschetta makes good use of avocado-pecan relish, tortilla chips, and fire roasted salsa in addition to the more universal herbed goat cheese, while the Oysters Texasfeller proudly trace their parentage to the Gulf of Mexico. Among the entrees, one finds such things as the Buffalo Tenderloin - a pepper-encrusted buffalo filet that's pan-seared, topped with whiskey cream sauce, and served alongside asparagus and truffled pommes frites – and Elk Mini Tacos consisting of spicy elk meat served in corn shells and supplemented by pico de gallo, queso fresco, and the utterly improbable green chili cheese grits.


Craft


Like many great restaurants, Craft operates under a menu dictated largely by the earth's tilt. Whereas a visit on one particular month may find the diner confronted with guinea hen galantine or Muscovy duck served in cherry sauce, another visit could very well involve Nantucket Bay scallops with rhubard molasses or venison saddle served in huckleberry sauce. Whatever the season, though, fresh vegetables tend to play an unusually prominent role in most dishes – here, the intrepid diner will find Jerusalem artichokes, Colorado arrowhead spinach, baby bok choy, and shishito peppers along with a range of other, slightly less exotic greens. Craft also offers the sort of brunches one might rightfully expect from the sort of place that offers half a dozen varieties of oyster; the roasted Scottish salmon with picked beet puree and frisee competes with the humble biscuits and gravy for one's mid-morning attentions.



Ounce Prime Steakhouse


In the short time since it first appeared on the ultra-competitive Dallas red meat scene, Ounce Prime Steakhouse has established itself as the city's most admirably contemporary alternative to those area steak purveyors who may have become a bit set in their ways. Ounce bucks tradition with such innovative, bar-raising sides as lobster mashes potatoes, as well as equally inventive entrees like beef carpacio with Dinon aioli. Typical steakhouse seafood supplements such as Alaskan king crab legs also make the menu alongside other, more surprising items like champagne miso Chilean sea bass. And in a nod to the unorthodox, ice cream sandwiches make the dessert list. But Ounce sets iconoclasm aside when culinary tradition happens to be right; thus it is that the resident steaks are aged just shy of a month and broiled at 1,800 degrees, with the happy result being timeless Chateaubriand and Wellington that compete favorably with most any cut on the market.



On Thu, Mar 13, 2008 at 11:58 AM, Zak Brown <zbrown@diningout.com> wrote:
Cool, thanks Barrett. Below I've pasted your contacts. Please have these to me in ten days or less.

Bonnell's Fine Texas Cuisine
Jenevieve Currier - Director of Marketing
817.231.8827
jcroall@bonnellstexas.com
Craft
Stacy Bowers 214.397.4170
sbowers@craftsallas.com <mailto:sbowers@craftsallas.com>

Ounce Prime Steakhouse
Contact: Richard Calhoun - EX Chef/GM
rcalhoun@ounceprimesteakhouse.com
972.503.5800


All the best,
Zak



On 3/13/08 9:04 AM, "Barrett Brown" <barriticus@gmail.com> wrote:

I'm in, go ahead and send them along.

On Wed, Mar 12, 2008 at 4:18 PM, Zak Brown <zbrown@diningout.com> wrote:
Barrett,

I'm going to hold the three restaurants I have in Dallas until tomorrow. If
I don't hear from you, I'm going to have to give them to someone else.

Thanks, man.





--
Zachary Brown
Production Coordinator/Assistant Editor
DiningOut Magazine
3917 West 32nd Avenue, Unit 1
Denver, CO 80212
zbrown@diningout.com
303.455.0290 x1304
Fax 303.479.2000

















--
Zachary Brown
Production Coordinator/Assistant Editor
DiningOut Magazine
3917 West 32nd Avenue, Unit 1
Denver, CO 80212
zbrown@diningout.com
303.455.0290 x1304
Fax 303.479.2000