▼ Dish Hot Dog-ish Korean hot dogs and tea join forces in Addi- son. VOTE FOR US BEST INDIAN RESTAURANT BEST OF DALLAS 2022 12817 Preston Road, Suite 105 • 972-392-0190 indiapalacedallas.com VOTE FOR US BEST OF DALLAS 2022 INTRODUCE YOUR DALLAS FORK TO THE TASTE OF BY HANK VAUGHN U.S. and more in Asia. The North Texas loca- tion opened at the end of June. The hot dogs are served on a stick like a S RESTAURANT & BAKERY NY DELICATES- SAN corn dog manner but come in many sizes, shapes and flavors of sausages and hot dogs. They are made fresh to order, battered and deep-fried at the counter. The menu includes fried cheese sticks served in the same manner, combos consisting of half cheddar cheese, half sausage, potato mozzarella and hot dog sticks, and spicy versus milder versions of most. The sticked treats come unadorned, but there’s a self-service saucing station with ketchup and mustard, of course, as well as spicy sauces such as Sriracha and Parmesan cheese. R&B Tea, which is a large franchise oper- ation with locations across the globe, offers most of the cold and hot teas one has come to expect, including milk, bubble, boba and salted cheese tea. Their stormy teas are fro- zen smoothie concoctions that come in a wide variety of flavors such as taro, mango, dragonfruit, avocado and Oreo. They’re es- pecially refreshing during the current heat wave. We ordered a fried mozzarella cheese stick and a couple of beverages. The mozza- rella stick ($5.39) was coated with panko and lightly fried and was about the size of a large eggroll. It was warm but not mouth- burning hot, and was extremely gooey, stringy and cheesy in the best possible way. Eaten unadorned and sauceless, it was a nice snack. The purple and white taro stormy was deli- cious, creamy and rich, not overly sweet. Hav- ing recently learned about cheese tea at Happy Lemon, we decided to try it here as well. The jasmine green tea with cheese hit the spot. As we also previously found out that ice and sugar can be custom-ordered with these types of drinks (think of it as two pumps versus seven), we went with 75% ice and 50% sugar — a win- ning combination. This time we declined the straw and sipped the tea as intended, getting the perfect combination of salty, cheesy cream and cold tea in each sip. We slowly savored these refreshing bev- erages inside the inviting dining area, put- ting off as long as possible venturing back out into the 110-degree heat. 5100 Belt Line Road, Suite 748, Addison. 11 a.m. – 10:30 p.m. Monday – Thursday; 11 a.m. – 11 p.m. Friday & Saturday; 11 a.m. – 10 p.m. Sunday. 12 Hank Vaughn ▼ FIRST LOOK WINGIN’ IT O AN OAK CLIFF POP-UP IS A TASTY CULTURE CLASS. BY DESIREE GUTIERREZ ak Cliff’s culinary offerings are as diverse as the population. Every- thing from savory tacos to creamy, spicy tikka masala can be found in the 87-square-mile neighborhood. It is also the only neighborhood in Dallas where one can get a crispy batch of elote-flavored chicken wings. Pop-up restaurant Lord of the Wings combines the best of two worlds with its ex- clusive specialty elote and spicy elote fla- vored wings. “The spicy elote is our number one seller — that is definitely something I hands down have never seen anywhere else,” Lord of the Wings owner and chef Victor Hernandez says. “The elote is our main staple, it is what got us to where we are now.” The sauce is a twist on an American classic. It combines American comfort food, chicken wings, with traditional Mexican street food, elote en vaso, which is corn in a cup, just as the name implies. Traditionally, steamed corn kernels are served in a styrofoam cup and combined with butter, lime juice, sour cream, may- onnaise and salty cheese. The result is a rich buttery crunch bathed in a sweet creamy dressing with a bit of tang. Add a dash of chili powder and hot sauce and it’s addictive. Hernandez combines all the ingredients, sans corn, to create a wing sauce like no other. “When the cream or mayo and the chile and the queso all mix together, you kind of have that little sauce. That’s exactly what we put on a wing,” Hernandez says. The concept of Lord of the Wings was born in Hernandez’s kitchen during the onset of the COVID-19 lockdown. Hernandez gives credit for the idea to his sister, who urged him to try his hand at an elote wing recipe she found online during the pandemic. With a few tweaks to make it authentic to the street food, Hernandez had a sauce he was confi- dent in. But he knew he had to reel clients in with tried-and-true wing flavors. Friday mozzarella at Ssong Hotdog. “Some people, when they see something unique or different, like the spicy elote sauce, it’s not something they jump at right away. It might be something that they are curious about, but it might be something that scares them,” Hernandez says. To attract clients, Lord of the Wings offers two categories of wing sauces. There are the staples such as buffalo, lemon pepper, spicy lemon pepper and garlic Parmesan. These flavors can be found on most menus. Then there are the Lord of the Wings specialties of elote, spicy elote, barbecue-based Luka Magic and gochujang-based Goku. To get a taste of the action, wing enthusi- asts can preorder wings via Instagram on Wednesdays for pickup from Hernandez’s home kitchen. Pegasus Brewery’s down- town location hosts the pop-up on Thursday nights. On Saturday nights, Lord of the Wings, alongside other pop-up eateries, sets up shop at 820 E. Eighth St. Through word of mouth, the flavor has boosted demand to as many as 2,000 wings in one night. But don’t ask Hernandez ex- actly what gives his number-one flavor its spicy kick. That’s a secret he’s not giving up. It’s a family recipe,” he says. “I thought it was so cheesy when people said, ‘No, that’s a family recipe’ and blah, blah. But being in this position now, I eat my words, I take it back. I’m sorry for mocking you guys.” ▼ FOOD NEWS REVOLVING HERO T THE GREAT AMERICAN HERO IS CLOSING AGAIN. BUT IT WILL REOPEN AGAIN. BY LAUREN DREWES DANIELS he Great American Hero has been a Dallas institution for 47 years. At one time there were almost a dozen around Dallas, but they all closed except the one on Lemmon, which was the second to open. The spot was popular for its fresh sand- wiches made with produce purchased from local farmers markets with spreads such as hummus made in-house daily. Being health- song Hotdog is a new Korean hot dog joint in Addison that shares space with an R&B Tea location — a two-fer. Ssong has about a dozen locations in the AUGUST 4 - 10, 2022 DALLAS OBSERVER CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS dallasobserver.com
