ST. PETE’S DANCING MARLIN Bar & Grill SINCE 1994 EAT AT PETE’S A DALLAS LANDMARK! WISE UP, WE’RE OPEN FOR DINE IN, to-go & CurbSIDE! Goldee’s Barbecue will have Lao sausage on the menu every Saturday in April. stpetesdancingmarlin.com Deep Ellum • 2730 Commerce 214-698-1511 Contemporary Indian Food BOOK EASTER RESERVATIONS TODAY! Sean Welch City of Ate from p15 population (about 8,000) being in the DFW area. On the last Sunday of April, many across North Texas will gather at one of two locations in Rockwall or Saginaw to celebrate. “To see all of us come together and celebrate our culture, and each other is just cool to me,” Inthanousay says. Nupohn and his brother Nudohn grew 12817 Preston Road, Suite 105 972-392-0190 indiapalacedallas.com INTRODUCE YOUR DALLAS FORK up in a Laotian household as first-genera- tion Lao-Americans. Nupohn’s favorite dish is nam khao, which is a Lao crispy rice salad. His mom cooked traditional dishes when he was a kid, but Nupohn didn’t re- ally get into cooking until he was in college. His passion for it really took off when started working at Thai Kun in Austin, where the Thai chef and owner stuck to au- thentic ingredients and recipes; he never tried to Americanize his dishes. Before Goldee’s opened, Nuphon and his friends sampled Lao spots in the area and fell in love with the flavors. He said he picked sausage to celebrate the Lao New Year because it just made sense as a way to combine the two cultures. Nuphon’s sai oua is made with lemon- TO THE TASTE OF NEW YORK! NY DELICATESSEN RESTAURANT & BAKERY 16 4 DFW LOCATIONS • CINDISNYDELI.COM 16 grass, lime leaves, cilantro, mint, basil, garlic, shallots “and love,” he says. The sausage is served with a side of sticky rice and jeow som, a spicy dipping sauce, which comes with a personal warning from Nuphon for literally everyone who orders it: beware of the kick. The sauce is hot, but the fresh herbs in the sausage paired with sticky rice help con- trol the heat and give it balance. If you’re looking for the perfect bite, take a slice of sausage, add a little mountain of sticky rice on top and dunk it in the jeow som. Co- owner and pitmaster Lane Milne advises ambitious foodies to try it with a bite of beef rib, rice and jeow som — a tip he gave us af- ter we had already left, meaning now we have to go back. Goldee’s Barbecue, 4645 Dick Price Road (Fort Worth), 11 a.m to 3 p.m. Friday - Sunday ▼ SANDWICHES GRILLED CHEESE LOVE T 940’S KITCHEN AND COCKTAILS: A FIELD TRIP TO DENTON. BY HANK VAUGHN he denizens of farthest reaches of North Dallas often feel like the red- headed stepchildren of Dallas proper. Not really suburbia but also 20 minutes from Uptown, those of us who live up here are used to trekking for new food adventures. Spring was in the air and the tulips in Pi- lot Point were blooming, so we decided to stop in Denton, specifically Downtown Square, for a bite to eat. The square’s focal point is the old courthouse and has the req- uisite antique shops, used bookstores and eateries surrounding it. The best feature, however, is its free parking lots. After spending some time at Recycled Books Records CDs, we happened upon 940’s Kitchen & Cocktails, which looked promising. By “happened upon,” of course, we scoured Yelp for good places to eat within two blocks. Their “about” on- line states: “We’re a restaurant and bar that’s dedicated to serving delicious American fare and drinks to our Denton neighbors. Cooking with fresh ingredients and a lot of love.” Pretty spot on, assuming the love is lo- cally sourced and organic. They have a brunch menu, but we were there for lunch in the middle of the week so ordered off of the dinner menu. One of their specialties is eggplant fries, but this was a light meal in prep for tulip viewing, so chose a couple of sandwiches: the short-rib grilled cheese and the caprese. The caprese had mozzarella, tomato, pesto and arugula, all served on a garlic buttered baguette. It varied from the tra- ditional in substituting a slightly spicy pesto in place of actual whole basil leaves. It was an interesting touch, and the garlic buttered baguette was a nice addition. It came with french fries that were better than average. The short-rib grilled cheese was one of the best things I’ve had in a long time. It consisted of an American and fontina cheese blend, perfectly melted on sourdough bread, with scrumptiously tender meat, all adorned with a gorgeous sunny-side-up egg. It looked as amazing as it tasted. One may be so swept away with this sandwich they’d blow up a photograph and hang it on our wall just so to relive it every day. It came with the option of fries or a house salad, and we went with the latter. This, too, was better than average with a nice, light vinaigrette dressing. This was supposed to be a light meal. After all, we passed up on the eggplant fries starter, but when we were about to leave we noticed scrawled on the chalk- board of daily specials a Nutella cheese- cake. The tulips could wait a bit. Even if you’re not a dessert person, take heed, it’s served with two spoons, so what are ya’ gonna do? It was a good slice of cheese- cake, not too sweet, not too dry, not too wet. The Goldilocks of early afternoon cheesecake. It was nice to get out of the shadow of DFW if just for a couple of hours. The food was good, the books cheap and the tulips … eh, they’re tulips. Still, it was a successful af- ternoon. 940’s Kitchen and Cocktails, 219 W. Oak St. (Denton), 11 a.m. - 10 p.m. Monday - Thurs- day; 11 a.m. - 11 p.m. Friday; 10 a.m. to 11 p.m. Saturday; 10 a.m. to 9 p.m. Sunday APRIL 14–20, 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
