16 OctOber 26–NOvember 1, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents had no patience for fake people, you knew that if he liked you, it was authentic.” Current bartender Laura Harrell also fibbed her way into bartending at the Land- ing, much like Nelson did. She says Nelson quickly figured out she had no experience when she couldn’t work the soda gun on her first shift. “He could have thrown me out in the first five minutes,” Harrell says. “But he stayed with me on all my shifts for a month and taught me how to bartend. I’ve been work- ing here since.” Creating that dive bar culture where ev- eryone has a place was, in part, curated by Nelson. One year a regular customer be- moaned the fact that he didn’t have anyone to drink his family’s Christmas Eve milk punch with. “And Roger was like, ‘Well, Christmas Eves are kind of dead,’” recalls customer De- nise Foster. “’What do you need? What’s in it?’ He told him. and I was like, I’ll bring the nutmeg and grater. And it was like six of us and we each brought an ingredient. And it kind of became a thing for four or five years until the pandemic.” Lowery experienced a lot of Nelson’s more ornery side. “After work sometimes I’d leave my car at work and take an Uber home and I’d get back and there’d be a handwritten note on my car from ‘Heather’,” Lowery says, explaining that Nelson would pen saucy letters and sneak them into pockets and on cars to get others in trouble. Another time Rossell and Nelson were talking one day after fishing about Rossell’s 1972 Dobson, which was forever at a car shop. It was supposed to be getting restored but was just languishing there. Nelson sug- gested they steal it back. “We got a locksmith that we knew to meet us up there,” Rossell says. “We broke in, got my car back. He was always up for an adventure. “He was legend. Larger than life.” ▼ OPENINGS NEXT-LEVEL PASTRY VIRAL SUPREME CROISSANTS ARRIVE AT LA 57 IN DALLAS FARMERS MARKET. BY ANISHA HOLLA L aura Macarena Gomez, founder of La 57, says that some of her happiest memories growing up were baking with her mom and grandma. The young baker remembers driving to Mexico with her family, excited to reach Highway 57, a sign that she was on the final stretch to her hometown. What started as a family bonding tradi- tion blossomed into what is now one of Dal- las’ most viral social-media sensations: La 57, which some Instagram users say serves Dallas’ best croissants. The La 57 bakery concept is based in En- nis but expanded to Dallas when Macarena Gomez began selling her baked goods at the Dallas Farmers Market. Inspired by the “su- preme croissant” first sold at New York’s La- fayette bakery, Macarena Gomez started working on her own iteration of the social- media-trending pastry: croissant dough baked in a ring mold and filled with what- ever cream filings the pastry shop had on hand that day. The concept quickly drew at- tention. “We had hour-long lines at the market every Sunday,” Macarena Gomez says. “We had to put little line markers up to keep the crowds in control. It’s amazing how fast we would sell out.” Raving Instagrammers, long lines and a whole family of support was what finally pushed the baker-entrepreneur to open a permanent spot at the market, which had its grand opening this month. While we didn’t get a chance to wait in line for a croissant at the Sunday stall, we popped by the permanent Dallas outpost to get a bite of the cream-filled, ring-shaped baked goodness. A lengthy weekend line set our expecta- tions high. Creative pastries this week included the seasonal spiced caramel pecan cruffins, which break into a gooey caramel filling, and ricotta truffle honey dish, a honey-brushed danish pastry filled with whipped ricotta and truffle flakes. Fresh-baked pan de muerto pays a tasty homage to the bakery’s Mexican roots. Pastries range from about $3 to $5 each, although they aren’t labeled with prices in the case. Of course, we didn’t forget our intention to try the Dallas-famous supreme croissants, which are available only on weekends. These circle-sliced delicacies come in year- round flavors like the Nutella, or seasonal ones like the pumpkin pecan and caramel apple. Adorned with a flavored drizzle and edible flower petals or dried fruit, the huge croissant breaks into an explosion of creamy or gooey fillings as you split them down the middle. We called a day in advance to get a glimpse of the menu, but one of the best (and worst) things about La 57 is that you’ll have to wait until you arrive to find the day’s selection. It’s a real race to the door. We suggest you pop by in the morning to avoid the lines and disappointment of your favorite pastry being sold out. A long line and a couple of viral supreme croissants later, we can finally say that we understand the hype. La 57, 920 S. Harwood St., No.198, Dallas Farmers Market. Monday – Friday, 8 a.m. – 4 p.m.; Saturday – Sunday, 9 a.m. – 5 p.m. City of Ate from p14 Anisha Holla These circle-sliced delicacies have become an internet-wide viral phenomenon.
