City of Ate from p13 or a mix of both. Next is a layer of curry, and customers can choose a mixed vegetable curry, butter paneer or spicy masala chickpeas. Much like Chipotle, Mango Leaf offers additional room for creativity with a wide variety of toppings. There are some stan- dards like baba ganoush, sour cream or salad; or foodies can venture far beyond with condiments not often found at the typi- cal Indian food restaurants. Finally, top your bowl off with one of Mango Leaf’s signature kebabs. They offer shrimp, chicken and paneer all marinated and grilled in spices ranging from turmeric- garlic to mint. Wash your meal down with a jigar- thanda, a cold beverage native to the Indian state of Tamil Nadu. It’s made with a vanilla ice cream and lightly sweetened with al- mond flavor. This popular roadside drink also comes with chewy almond gum at the bottom, which adds some extra texture. You’ll find some equally interesting flavors in the falooda, a traditional Indian drink made with rose-flavored ice cream, swirled in with chewy basil seeds, rice noodles, dried fruits and nuts. Sip it through a wide straw or eat it with a spoon. As with everything else at Mango Leaf, the choice is yours. Mango Leaf Foodies Hub, 5855 Preston Road , No. 100A (Frisco), 11:30 a.m. - 8:30 p.m. Tuesday - Sunday ▼ EAT THIS TIME ON THEIR SIDE cue editor Daniel Vaughn at TMBBQ Club’s “Meat Up” series at Terry Black’s BBQ in Deep Ellum. We consider ourselves pretty plugged in to the goings-on in Dallas-Fort Worth barbecue, but there’s no denying that Vaughn and his team do a phenomenal job covering barbecue across all of Texas. With all that barbecue knowledge at the A ready, spending a little time talking shop with Vaughn is a joy. But while boss-lady Lauren Daniels was asking pointed questions about how much barbecue he eats in a given day (a lot), Vaughn reminded us of a barbecue bite of note right in our backyard that we’ve been meaning to try: the smoked pork chop special served two days a week at Slow Bone. The pork chop isn’t a new item from Jef- fery Hobbs and the team at Slow Bone; it has been in the rotation of daily specials at the Design District barbecue destination for over three years. Think of it as a testament to all of the area’s great barbecue that we want to try, combined with the pork chop’s lim- ited weekly availably, rather than any inten- tional ignorance on our part. But a recent Monday, our schedule freed up, and we dropped into Slow Bone just after noon to rectify our oversight. The line was near nonexistent on this 14 2 visit, and it took just a few minutes to prep a chop for our tray. What you don’t see is the weeks of work that Hobbs and his team put BARBECUE RESTAURANT SLOW BONE’S PORK CHOP IS WORTH THE WEEKS IT TAKES TO MAKE. BY CHRIS WOLFGANG handful of Thursdays ago, the Ob- server’s food editor convinced me to join her and Texas Monthly’s barbe- Oreos anywhere else,” Brandon says. “So we just make them ourselves.” The Stolls have arguably mastered the cookie-to-ice-cream ratio in this flavor, with each lick of ice cream giving way to a soft chocolate biscuit underneath. Other flavors to try are the Oak Cliff- based Five Mile Chocolate with a cream base with dark chocolate melted in, and the Minty Chocolate, a mint base sprinkled with rich dark chocolate chips. They’re adding more coolers to their space soon, and when those are installed they plan to sell five year-round flavors, with nine other limited-time flavors in rotation. Parlor’s Ice Creams, 6465 E. Mockingbird Lane. Open 12-9 p.m. Monday - Sunday ▼ THINGS TO DO MANY HAPPY RETURNS Chris Wolfgang in to bringing a chop to service. Although he’s been a part of Slow Bone for going on eight years, Hobbs comes from a fine-dining background, and we get the feeling he loves digging deep into his bag of culinary tricks for dishes like this. Long before we walked in on this Monday, a full rack of bone-in pork loin chops was massaged with a healthy rub of salt, pepper and spices, then left to brine in Slow Bone’s walk in refrigerator for around two weeks. In that time, a pellicle forms around the pork loin as moisture dries from the surface. It’s then off to Miss Jessie, Slow Bone’s smoker, for a couple of hours until the pork hits around 125 degrees. The pork then gets vac- uum-sealed and heads back to the walk-in to chill for another week or so. On the morning of service, whole loins are loaded back in the smoker to come up to serving temp. When you order a chop, it’s sliced right off the loin, then is sent over to the flat top behind the cutting line to get a quick crisp up of the edges before making its way to your tray. The part you see is just a few min- utes, but it’s been as long as three weeks in making. The results are stunning in both looks and taste. A rather pedestrian pork chop is pretty bland on the inside, but Slow Bone’s brining and smoking process has infused each bite of pork with a salty and smoky flavor profile like no other pork bite this side of bacon. The texture of each bite hits differently too, more dense than a regular chop, but still juicy and tender. And each bone-in chop looks like a work of art, glis- tening in its beauty. There must be some financial chicanery going on at Slow Bone, because this culinary gem set us back just $13.50 for a 12-ounce chop, which is a value of near criminal pro- portions. And lest one forget that we were at Slow Bone, we ponied up four bucks for a side of sweet potato praline without hesita- tion and rounded our lunch with a link of ja- lapeño-cheddar sausage because our old habits are just that hard to shake. Slow Bone is still a seven-day-a-week op- eration, but the pork chop is only available on Sundays and Mondays. You have your or- ders. You know what to do. Slow Bone, 2234 Irving Blvd. (Design Dis- trict) Open daily, 11 a.m. - 3 p.m. Slow Bone’s delicious pork chop. ▼ FIRST LOOK WE ALL SCREAM B PARLOR’S ICE CREAMS SERVES TRADITIONAL FLAVORS, ALL MADE USING LOCALLY SOURCED, ORGANIC INGREDIENTS. BY ANISHA HOLLA randon and Kellie Stoll first began selling their ice cream from a small four-wheeled cart, carrying their lo- cally sourced ice cream from city to city. Three years later, they’re finally here to stay. Parlor’s Ice Creams opened its doors in April on Mockingbird Lane just west of White Rock Lake, in the Hillside Village Shopping Center, serving nostalgic flavors ranging from milk and cookies to strawber- ries and cream. They mix, pasteurize and freeze all of their ice creams in-house, a standard few other ice cream shops in Dallas can meet. Inspiration for this spot came from a life- long love of ice cream. “Sometimes my mom would take me out to get ice cream for din- ner,” Brandon says. In opening a brick-and- mortar location, the couple hopes to provide that same experience to others. “We love seeing happy customers come in and out of the shop,” Kellie says. “Nobody’s ever sad when they have an ice cream in their hand.” Parlor’s raw ingredients are sourced from local Dallas farms and growers, with grass- fed cows providing the milk and cream. Their eggs come from pasture-raised chick- ens. “We get everything — from our cookie dough to our chocolate — from local shops,” Brandon says. “Even our Oreos are hand- made from scratch in our kitchen.” Start with a scoop of the milk and cook- ies, a vanilla-flavored ice cream with fresh baked cookies lodged in the crevices. The base here is more subtle than your typical vanilla, providing a neutral background for the real star of the show, the cookie. It’s like dunking a warm cookie into a cold glass of milk but all the leg work has already been done for you. Another customer favorite is the cookies and cream, an Oreo-flavored ice cream base studded with house-made Oreo cookies. “It’s hard to find organic and healthy F TASTE OF ADDISON RETURNS JUNE 3-4 FOR 39TH YEAR. BY DARBY MURNANE or almost four decades, Taste Addison Food and Music Festival has been an OG North Texas food event. It returns to Addison Circle Park June 3 and 4 with more than two dozen Addison restaurants and food trucks. Sean Paul, the Jamaican dancehall rapper, headlines Friday, June 3, with Living Colour and Candle Box opening for Stone Temple the next night. “Addison is home to more than 200 res- taurants, and we love that we get to high- light them during Taste Addison,” said Jasmine Lee, Addison’s director of special events. “Each of the restaurants at Taste Ad- dison brings a different flavor to the festival, which makes it appetizing for our diverse culture.” Come for old favorites like Nate’s Sea- food, which has been at the festival since its opening in 1993, serving up all things South- ern like fried pickles, boiled crawfish and popcorn shrimp. Get a taste of the tropics with newcomers Hawaiian Bros. Island Grill; try their Spam musubi, Hawaiian chicken and Dole whip. Other newcomers to the festival include The Hub/Ron’s Place, The Melting Pot, Can- tina Laredo, Sanabel’s Mediterranean Grill, Thai Orchid and Palmas Brasil. Get boozy with complimentary wine, beer and spirit samplings from 6–9 p.m. Friday and 2–7 p.m. on Saturday. The Garden section of Taste Addison will have sips from Cupcake Vineyards, Buzzballz wine-based cocktails and Four Corners Brewing. Or hit The Grove for specialty mixed drinks, Frankly Organic Vodka and Lockwood Distilling Co. The Family Fun Lawn will have crafts, an interactive petting zoo and carnival games. General admission tickets are $15 each for those 13 years and older, $5 for kids 6 to 12, and kids 5 and younger get in free. VIP tickets are $50 and include two beverage to- kens, two Taste Bite vouchers for any booth and access to a stage viewing deck and a VIP air-conditioned lounge. VIP-plus includes a special parking entrance. Food is extra, however, all entrées are un- der $10 and all booths will also have Taste Bites for $3 or less. Tickets are on sale now through Taste of Addison. Don’t forget to bring old Tasty Bucks as they never expire. MONTH XX–MONTH XX, 2014 MAY 26–JUNE 1, 2022 DALLAS OBSERVER | CLASSIFIED | MUSIC | DISH | MOVIES | CULTURE | NIGHT+DAY | FEATURE | SCHUTZE | UNFAIR PARK | CONTENTS | DALLAS OBSERVER CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS dallasobserver.comdallasobserver.com
