WISE UP, EAT AT PETE’S SINCE 1994 Come where everybody knows your name! A DALLAS LANDMARK! Come where everybody knows your name! ST. PETE’S DANCING MARLIN Bar & Grill Deep Ellum • 2730 Commerce • 214-698-1511 www.stpetesdancingmarlin.com City of Ate from p13 Walding doesn’t see how reopening her ice cream shop is viable without any park- ing. She’s contacted other community mem- bers and they’re working on a petition to file with the city. “I don’t really know what happens after that,” Walding says. “Looking at numbers, I just feel like I didn’t get anything for my business for 12 years.” ▼ EAT THIS SUSHI WINS IN VICTORY PARK I GREAT FOR LUNCH! OPEN FOR DINE IN, TO-GO & DELIVERY! 7 Days a Week • Catering & Delivery Casual Dining • Excellent Service INDIAN BEER & WINE GRILLED KABOBS FINE CURRIES WRAPS VEGETARIAN DISHES 2 LOCATIONS: 6770 Winning Drive #910 • Frisco • TX (469) 980-7005 4438 McKinney Ave #100 • DAllAs • TX (214) 521-3655 WWW.FRESHINDIANFOOD.COM IMOTO CONTINUES TO SHINE FOUR YEARS ON. BY E.MAYNE n a northwest pocket of downtown Dal- las sits one of the trendiest neighbor- hoods of DFW. Victory Park is home to about 4,000 residents as well as the Ameri- can Airline Center, which is home to the Dallas Mavericks and Dallas Stars and WFAA Channel 8 Studio. A one-bedroom apartment there would easily set you back about $2,000 a month. With all the influx of residents and visitors streaming through this entertainment dis- trict, new restaurants have emerged to sat- isfy locals and tourists alike. About four years ago, four-time James Beard Award- nominated chef and restaurateur Kent Rath- bun launched Imoto. Rathbun partnered with executive sushi chef Jimmy Duke, who was raised in Japan and has gone through the vigorous tutelage of the restaurant Nobu to create a dining ex- perience that expresses flavors from all cor- ners of Asia. Imoto is the opposite of its predecessor restaurant, Kenichi, which once occupied the space. Kenichi was more casual dining and strictly East Asian fare with various types of sushi and Japanese-in- spired cuisine. Imoto looks like a backdrop of scenes filmed in Korea and Japan for the Netflix Se- ries Asian Nights. It’s an edgy and lively vibe with night-club energy. The menu exudes flavors from various parts of Asia including Thailand, Japan, Korea and China. You can also see some East-meets-West fusion items on this menu. We started with the namesake Imoto sashimi ($18) and a mango snow crab roll ($19). Both were excellent and gorgeous. The yellowtail is set in a bath of citrusy yuzu soy sauce and garnished with raw ser- rano. The yellowtail was fresh and melted in the mouth. The serrano was a welcomed burn that woke up the taste buds for the zesty flavor of the yuzu and the fresh yel- lowtail. A great sushi roll is a lot like a great grilled piece of meat; if it’s done properly you don’t have to add any performance-en- hancing sauces and can eat straight from the kitchen. The mango crab roll consisted of snow crab, mango, cucumber, salmon, which all worked harmoniously together. The cocktail menu is innovative. There DALLASOBSERVER.COM/ FREE/TEARSFORFEARS 14 2 were several choices of drinks with vodka, gin or bourbon but the one that stuck out and mildly made us chuckle was the Miso Thorny, which has a rose-infused Timber- line Vodka, St. Germain, lemon and lots of Pay close attention to the daily specials at Imoto, like this bluefin tuna tasting. bubbles in a sugar-rimmed glass. This is per- fect for someone who doesn’t know exactly what they want to drink, but wants vodka, and not too sweet. Imoto changes its menu frequently based on fresh ingredients; no one wants to play Russian roulette with potentially old raw fish. The daily specials when we vis- ited had several options including fan fa- vorites such as hamachi, oysters and even live scallop, but we went for the bluefin tuna tasting. This consisted of a trio of akami (lean), chu toro (little fatty) and oh toro (fatty belly). We opted for sashimi to keep other ingredients from getting in the way of the quality of tuna belly. It didn’t disappoint. We asked the server for something new and interesting, and he suggested the dragon-style elotes. Corn on the cob is deep- fried and slathered with butter then smoth- ered with cotija cheese, cilantro, lime and their spicy homemade dragon sauce. For the final plate tako (octopus) sashimi was set on a large salt rock with glowing lights inside. Although this dish was very Instagrammable, it fell short on taste. The thinly sliced octopus absorbed a lot of the salt from the rock, which made it hard to enjoy. Overall, Imoto molds well into extrava- gant Dallas nightlife. It’s a sleek, sexy, so- phisticated restaurant where you can enjoy a casual cocktail or premium dining with an exquisite menu. Imoto, 2400 Victory Park Lane, 5-10 p.m. Tuesday - Thursday, 5-11 p.m. Friday and Sat- urday, Closed Sunday and Monday ▼ FOOD NEWS DAILY BREAD M FRESH-BAKED BREAD DELIVERY IS NOW AVAILABLE IN DALLAS. BY ALYSSA HIGH ove over DoorDash and UberEats, there’s a new delivery service in town. Except instead of fast food or groceries, BreadEx delivers internationally inspired bread right to your door with their subscription-based bread service. The minority woman-owned business started as a charity fundraiser called me “BreadforAll” during the COVID-19 lock- down in 2020. After the concept took off and Uma Iyer, founder and CEO, was left with more orders than she could make, she de- cided to revamp, creating BreadEx with a more worldly focus. “There is nobody offering a service that combines culture, breads and the conve- nience of home delivery. Bread is a basic food in all world cultures and a staple in al- most every home. We are passionate about bringing the tremendous diversity of artisan breads right to our customers’ breakfast ta- ble,” Iyer says. “We want to complement and diversify the bread buying ex- perience for our customers.” Through the “ALL OF OUR BREADS ARE BAKED WITH CARE THE NIGHT BEFORE DELIVERY.” – NEIL TIGNER, BREADEX. BreadEx World subscription, cus- tomers will re- ceive a loaf of bread every Sat- urday from dif- ferent countries and regions. The selection changes monthly, and each delivery includes infor- mation about the origin of the bread, recipes and serving ideas. Customers can also choose BreadEx Essentials, which delivers fresh and varied artisan loaves every Wednesday. “We are passionate about bread and get- ting it in the hands of customers while it is still truly fresh from the oven. All of our breads are baked with care the night before delivery,” head baker at BreadEx Neil Tigner said. “I’ve personally enjoyed the creative process of exploring and tweaking hundreds of recipes from around the world before shortlisting the ones we are going to offer to our customers.” All of the bread is made locally at a kitchen in Carrollton, where bakers are cooking up pistachio rose babka, flaounes loaf, focaccia and more. Sign up by March 1 to get the first deliv- ery on March 5 for BreadEx World or March 9 for BreadEx Essential. Eric Mayne FEBRUARY 24-MARCH 2, 2022 DALLAS OBSERVER CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS dallasobserver.com MONTH XX–MONTH XX, 2014 DALLAS OBSERVER | CLASSIFIED | MUSIC | DISH | MOVIES | CULTURE | NIGHT+DAY | FEATURE | SCHUTZE | UNFAIR PARK | CONTENTS | dallasobserver.com
