Pourhouse Sports Grill, Denton, Texas

SCORE IT BIG AT POURHOUSE SPORTS GRILL

by Ellen "EJ" Sackett

You don't have to love sports to love Pourhouse Sports Grill--but it helps. Bright paintings of sports super heroes at their peak and large flat-screen HDTVs surround the spacious main dining room and hang above the bar. You can't ignore the action of a different game on every channel, which can be a bit distracting when you're trying to engage in dinner conversation. But hey, it's a sports bar. That's what it's all about. Almost.

This isn't the kind of sports bar that's full of rowdy fanatics, screaming obscenities at the televisions (although sometimes there are a few who get pretty excited). No, this is a classy place where you'd comfortable bringing your grandparents for drinks and a pleasant, not too expensive meal. The beer, wine, specialty drink and martini list is impressive, and there are daily happy hour specials. The menu covers the gamut, and the portions would feed a starving football team at the end of a too-close-to-call game.

You can expect to find typical bar food at Pourhouse, but with a whole lot more variety. Light up your taste buds with the trash can nachos, a serious amount of queso, chili, jalapeños, tomatoes and sour cream piled over red, blue and yellow corn chips. Instead of a plain 'ol burger, have one with a kick, like the Baja Burger made with Jack Cheese and fried jalapeños, or try to wrap your mouth around the bleu burger that comes with a sweet port wine sauce, roasted shallots and a huge hunk of bleu cheese on top. Another good choice is the Pourhouse's version of a club sandwich--the Homerun Grilled Club--cut into quarters, with turkey, ham, applewood smoked bacon, tomatoes, American cheese and barbecue sauce on sourdough bread. Combine it with a side of drippy, mayonnaise-y coleslaw, a big fat helping of big fat French fries or sweet potato fries and a cold, draft Franconia for a perfect sports bar kind of meal.

If you're looking for something you don't readily find in Texas, order the Classic Cuban sandwich that could pass for German, made with sliced pork and ham and covered with melted Swiss cheese on a grilled ciabatta roll with mustard and a dill pickle. Texans usually have to venture up north for a French Dipped Sandwich, but Pourhouse makes its own version of a pot roast beef sandwich on a French roll with carmelized onions, served au jus. That's French for "with its own juice", but here in Denton we say, "Good for soppin'."

The Pourhouse's thin-crusted, wood-fired pizzas stand out for their fresh ingredients. The combinations, such as the BBQ Chicken or the Hawaiian made with ham and pineapple, might a little adventurous for some pallets but are worth a try. My favorite is the Margherita, made with sliced tomatoes and tomato sauce, mozzarella, sprinkled with fresh basil. Customers can also create their custom pizza from a selective list of ingredients. One pizza is plenty to share as an appetizer or will feed a hungry person as a meal.

Specialty main courses of the Pourhouse include: a chicken fried steak smothered with creamy gravy touted as "The Real Deal"; southern fried shrimp, hand-breaded and comes with cocktail sauce, creole tartar sauce, or spice orange marmalade; a juicy rotisserie chicken, a 12-ounce black Angus rib eye grilled to your liking and the chef's private recipe of shrimp creole, served over spicy rice, which our server from Louisiana said was her favorite dish on the menu. Each of these comes with two vegetable or potato side dishes.

Healthy-minded diners will love the generous salads. The Rotisserie Chicken Chop Salad is an attractive arrangement of roasted chicken, tomatoes, corn, black beans and avocado layered over lettuce. The Country Cobb is equally delicious, made with smoked bacon, smoked turkey, mozzarella, avocado, tomatoes and a hard-boiled egg. Seafood lovers will favor the Seafood Cobb, and you can never go wrong with Chicken Caesar.

But who wants to be healthy? Finish off the meal with dessert. There's something for everybody's sweet tooth. Tops on my list is the brownie bottom sundae, starting with a chewy pecan brownie topped with vanilla ice cream, homemade chocolate sauce, and for overkill, a dollop of whipped cream. The warm white chocolate bread pudding soaked in a hot buttery rum sauce, is equally rich, and cobbler fans can take a chance on the unusual carmel-covered apple walnut concoction with a scoop of vanilla ice cream atop a hard, square wafer. For a lighter dessert, go for the tangy key lime pie.

The Pourhouse's lunch menu, offered Monday through Friday from 11 a.m. to 2 p.m., is reasonably priced at $6.49 and includes smaller portions of many dinner menu selections. A kid's menu is available too with the usual child-friendly choices: mac and cheese, corny dog, chicken strips, a kid's burger or a mini- cheese or pepperoni pizza.

Make sure to check out the theater-style media room, which boasts a gigonormous 110-inch TV/projector flanked by four smaller, but still large flatscreen TVs, and a state-of-the-art sound system. The room seats up to 75 people and is available for parties and business presentations. Semi-private areas for smaller parties from 8 to 18 people can also be reserved ahead of time with the events coordinator. Pourhouse also provides in-house catering.

But you say you're not a sports fan? You're still in luck. Pourhouse has one of the best outdoor seating areas in this part of Texas, feet away from the banks of Unicorn Lake. You may have to put up with some smoke or a rambunctious table, but the serene view at sunset with a glass of Merlot will take you down a notch. At that point, who cares about the noise or whose team is losing? You've already won.

$-$$

Pourhouse Sports Grill, 3350 Unicorn Lake Blvd, Denton, TX
(940) 484-7455 ~ www.pourhousegrill.com
E-mail: info@pourhousegrill.com
Hours: Sunday through Thursday, 11 a.m. to 10 p.m.
Friday and Saturday, 11 a.m. to 12 p.m.

Rohmer's Restaurant & Catering, Muenster, Texas

GOT BRAT?

By Ellen "EJ" Sackett

We were on a hunt for brat--that is, bratwurst. The destination? Muenster, Texas, a small community west of Gainesville best known for its annual Germanfest which draws crowds from all over the Dallas/Fort Worth metroplex.

The otherwise sleepy, dusty town seems permanently stuck in the 70s, at least from the looks of it along Hwy 82. Although we knew of its reputation for having the best German food in the region, we were clueless as to how to find it.

A quick Google search with the help of my iPhone led us to Rohmer's. It was easy to find the stone-covered building on the north side of Hwy 82. Several cars and a row of motorcycles were in the parking lot, even at 1:30 in the afternoon, which we took as a good sign. According to the blog, "Regular Joe's Guide", Rohmer's makes Weiner schnitzel the way it's supposed to be: "crispy and lightly seasoned" and it said the sausages were "wonderful". Based on this recommendation, we gave Rohmer's a go.

While we weren't exactly expecting buxom blondes in dirndls with fist-fulls of beer steins to greet us at the door, we surely weren't expecting a Denny's-style sign directing us to seat ourselves either. The place could've passed for a typical small-town coffee joint, a place where you don't go for the atmosphere.

The German menu is limited and only makes up a small portion of Rohmer's offerings: four dinner plates with chicken or pork schnitzel and bratwurst and sausage, or the same thing made into sandwiches--but well worth the drive. I opted for Regular Joe's recommendation, the traditional pork Weiner schnitzel, although I was tempted by the grilled reuben sandwich. My companion opted for the bratwurst. Both plates came with a good-sized helping of sauerkraut and German Potato salad, which gave me the urge to yodel. The rough-skined biker boys (and girls) in their leathers at a nearby table made me think better of it. Because there was no apple streudel on the menu, we didn't have any; otherwise, we would have.

Since we came for authentic German food, we weren't even a little tempted by the rest of the restaurant's many choices, however delicious they might be. The selections included hamburgers, several cuts of steaks, fish fillets and breaded shrimp, chicken fried steak, fried chicken and a marinated Hawaiian chicken with grilled pineapple, barbecue pork ribs and beef brisket, and Mexican quesadillas and enchiladas. Sides some with some meals and not others. A basic soup and salad bar is also available.

On the way out, we chatted with daughter of Rohmer's founder, Dina Sicking, a friendly woman, determined to carry on what her father started. She and her husband now run Rohmer's Restaurant, which opened its doors in 1953 in a quaint stone building which has since been knocked down and replaced with the current structure. A replica sits on a counter behind the cash register. While the newer building hasn't the charm of the old, it better serves the needs of the restaurant. According to Sicking, the old was dilapidated beyond repair. To strangers' eyes, the building was nothing special, but to her, it represents progress.

Before we left, I took a photograph of the retro Rohmer's sign that announces the restaurant to roadside travelers. I had to smile. While the town may be slow to move with the times, and the restaurant owners don't seem to be all that interested in capitalizing on its German roots, we still found what we were looking for. The
genuine article. No more, no less. Das ist alles, und alle ist genug.

$

Rohmer's Restaurant and Catering
217 East Division Street ~ Muenster, TX
940-759-2973
Open Monday through Saturday for Breakfast, Lunch and Dinner

Crickles and Co., Corinth, Texas

MAKE IT CRICKLELIOUS!

by Ellen "EJ" Sackett

If it weren't for a Facebook post from a friend who lives on the opposite side of Dallas from me, I would have never known about Crickles and Company, a yummy breakfast place, right in my own backyard. It's funny I never heard of Crickles before. There's not many restaurants in Corinth, Texas, and I know them all. Or so I thought.

But there's a good reason why this particular one missed my radar. Crickles and Co. subleases space in another restaurant, NY Sub Hub, in a strip mall off of Swisher Road, and is only in operation from 6:30 to 10 a.m. Only a free-standing easel in front helps to entice potenial customers, and since this is not a heavily trafficked area in the morning, Crickles must rely largely on advertising and word of mouth.

There's not a lot of atmosphere given that the location is a sub shop, but the good food makes up for the decor. For a to-go-style joint, the breakfast menu was surprisingly extensive. It was hard to choose between the many breakfast taco combinations, which all use eggs and cheddar cheese as their basis. The Breakfast Taco Baskets also come with Rosemary Potatoes and homemade salsa. If you're hungrier, you can create your own ommelette from thirteen ingredients, or if you just want something light to take on the road, the breakfast croissants and sandwiches will do the trick. Pancake and French toast lovers can slather syrup to their heart's content here too.

I had a South of the Border Burrito without the sausage. The flour tortilla containing egg, cheese, potato, onion, and tomatoes arrived hot, wrapped in foil. For the price, I was disappointed in its size but not the flavor. It came with a side of the salsa, and the owner presented me with a taste of warm peaches and cream. Made with canned peach slices, the idea was better than the execution.

Still hungry, I went back for little extra something sweet. I was torn between the Sticky Bun and the Cinnamon Roll, tempting me on the counter. I went with the roll, covered with a cream cheese frosting, which melted into the pastry once warmed in the microwave--making it a truly sinful breakfast dessert. I was told by the owner that her daughter is the baker, who has culinary training and has worked at such fine dining restaurants as Craft Restaurant in the W Hotel and The French Room at the Adolphus Hotel in Dallas.

A glance at the Crickles website gave me more insight. Sweets and pastries are their specialty, and in addition to the menu choices, they also offer cheesecakes, cookies, layer cakes, pies and cobbles, as well as squares and bars.

Crickles and Co. also caters. Some suggested themed meals are: a barbecue buffet, a gameday spread, an Italian feast, a Mexican fiesta and a Texas Chili buffet. Within each theme are a variety of main course options and side dishes as well as desserts.

If you're hungry and are on your way north from Dallas to Oklahoma during the early hours, or if you are headed south to Dallas on your morning commute, consider taking the time to exit Swisher Road for a bite at Crickles and Co. It's worth going a little out of your way.

$

Crickles and Co.
4271 FM 2181, Suite 308 (Off of Swisher Road in the Albertson's Shopping Area near Radio Shack)
Corinth, TX
Breakfast Served Monday through Saturday, 6:30 a.m. to 10 p.m.
(214) 476-2568
(940) 497-2530

GTB RECIPES

COUNTING ON MY CROCK

By Ellen "EJ" Sackett

My Crock Pot is my most faithful chum. We shared our first apartment, and together we created hearty meals on hectic days and lonely winter nights. She was a quiet, reliable roommate, ready and waiting for me on the kitchen counter at the end of a long day. Because of her, I always looked forward to coming home.

It had been a while since I'd seen her. Years ago I pushed my stalwart companion away, believing I'd outgrown her simple ways. Then cold winds blew from the north, reminding me of the many good times we shared. I didn't have look far to find my dear friend. She was right where I left her and hadn't changed a bit. Seeing her sturdy physique again brought back warm memories, and I swore that I would never, ever forget her again.

Here's an unforgettable recipe—one of my Crock Pot's best:

Crock Pot Chili

1-1/2 to 2 lbs. ground beef
1 cup coarsely chopped onion
2 14-1/2 oz. cans whole tomatoes, drained
1 green pepper, chopped and seeded
2 to 3 T. chili powder, depending on how spicy you want the chili to be
1 tsp. ground cumin
1 tsp. ground black pepper
salt to taste
2 cloves garlic, peeled and crushed (optional)

Brown ground beef and chopped onions in a large skillet. Drain excess fat before adding the ingredients to the slow cooker. Add the rest of the ingredients and stir thoroughly. Cover and cook on slow heat for 7 to 9 hours. Cook for 3 to 5 hours on high heat. Serves 6 to 8.

GTB RECIPES

CAMPING OMELET

By Ellen "EJ" Sackett

How do you make an omelet with no butter and no frying pan? It's easy! Here's the recipe, passed on to me by my friend Herbert Holl.

All you need are the ingredients, Zip-lock freezer bags to put them in, and a large pot of boiling water. You can create several individualized omelets and cook them at the same time. Just remember to label each bag with a waterproof marker, such as a Sharpie, so you know which omelet is whose!

First, line a glass with the Zip-lock bag. While this step isn't necessary, it makes loading the ingredients into the bag much easier. Next, crack your eggs into the bag. You can substitute egg whites or Egg Beaters if you prefer. Add whatever vegetables and shredded cheese you like; however, any meats should be pre-cooked. Seal the bag and shake the ingredients together to mix them, making sure to squish the eggs to break the yolks. Open the bag again, and then decompress the air out of of it. Seal it, drop it in the boiling water, and let it cook for fifteen minutes. Particularly if you are making more than one omelet, watch the bags carefully to keep them from melting against the side of the pot.

The result? The fluffiest omelet you've ever tasted! And it's healthy too without the extra fat. Best of all, there's no mess to clean up--just throw away the bag when you're through. Great idea, huh?

Burgundy Restaurant, Denton, Texas

LOVE IS AT THE HEART OF BURGUNDY

By Ellen "EJ" Sackett


Now that New Years is out of the way, it's time to be thinking ahead to the next big holiday: Valentine's Day. With just over a month away, it's time to make those reservations now to take your sweetie out for an expensive romantic dinner.

In Denton, Texas, my choice for date night is Burgundy Restaurant, opulent without being pretentious, decorated in rich, warm golds and deep reds as the name suggests. It is located west of the Downtown Square, next to the Campus Theatre. (Unfortunately, the Campus is dark on Valentine's Day this year, but check its Web site at www.campustheatre.com for upcoming events to combine dinner at Burgundy with a live performance.)

At Burgundy, you'll be greeted by the door by Tony Huda or his wife, Melissa, whose heart and soul touches every aspect of the dining experience. Simply put, they love their restaurant and want you to love it too.

Before you are seated, cuddle up with a drink on the black leather couch by the entrance. If it's your first date, you may want to sit at the beautiful back-lit bar and chat with Tony or watch a bit of the ballgame on the big screen HDTV. Burgundy has a fine wine list and a full assortment of liquor. Take your time to decide. Dinner awaits, but there's no rush.

The dining room is cozy, but the tables are far enough apart that you won't be disturbed by neighboring guests. If you are fortunate, first-class jazz guitarist Joseph Gomez will be performing quietly in the corner, or you may hear Frank Sinatra piped in overhead. Kick off your heels under the table, ladies. What's a romantic dinner without a little footsie with your tootsie?

The servers are friendly, yet professional. They are informed about the menu, offered on a one-page board that isn't extensive, but selective. Burgundy mainly serves seafood and steak, although there is one lamb dish, a duck au poivre, and a chicken entreé as well. The Steak and Lobster Tail combo, rarely offered at Denton restaurants, is an occasional specialty of the house. The Shrimp Tower served over rice is excellent and reliable, and any of the steak cuts (Bone-in Rib-Eye with Peppercorn, New York Strip, and the Filet Mignon) are done to perfection as you like them. The Sea Scallop over spinach is another satisfying choice, and the Seabass In Orange Terragon Beure Blanc over Sauteed Zucchini and Squash never fails to please.

The portions are not large at Burgundy, so you may want to choose an appetizer or salad before the main course. A plain white bread basket comes with three choices of butter: sweet, fruit and jalapeño, and a sorbet sample comes between courses to cleanse the palette--other nice touches from the Hudas for their guests. Vegetarians may want to choose from the side dishes ala carte, but for $6 each, the amounts are small.

Follow dinner with dessert with coffee or a port wine, and then hold hands while you take a stroll around the historical Denton Square, lit year-round with twinkly white lights. This completes the perfect romantic evening--or who knows? Perhaps your night out at Burgundy will be the perfect prelude to a romantic evening in.

$$$

Burgundy Restaurant, 222 W Hickory Street, Denton, Texas
(940) 384-1800

PLEASE NOTE: We are sad to report as of December 2009, Burgundy is no longer in business.

Hours:
Open for dinner only, Mondays through Saturdays, 4:30 p.m. to 10:30 p.m.
Closed on Sundays

Jazz Café, Fort Worth, Texas

FLAVOR OF GREECE FOUND IN FORT WORTH

By Ellen "EJ" Sackett

Stumble upon Jazz Café in Fort Worth near the Arts District and step
into the Old World. This weathered Mediterranean-style escape offers a
flavor of Greece that extends beyond its gyros, tabouleh and falafel.
From the chipped Neptune sculpture, the faded plastic flamingos, and
retired pay phone to an antique scuba helmet, mounted marlin, and
family photos—everything has a story.

The most expensive menu item is among its best—the sliced Eggplant
Parmesan, lightly breaded, then grilled in olive oil, smothered with
melted mozzarella with fresh rosemary bread. Open wide for one of
several ample-sized sandwiches or go for a traditional Greek salad.
The Tex-Mex fare is surprisingly tasty, particularly the black bean
enchiladas in corn tortillas.

The restaurant is open for lunch seven days a week and adds breakfast
on weekends. Come for live jazz on Sundays, but don't be in a rush.
The service is as laid back as the music and the place itself.

$

Jazz Cafe
2504 Montgomery Street, Fort Worth, Texas
(817) 737-0043;'

Hours:
Monday through Friday, 11 a.m. to 3 p.m.
Saturday, 9 a.m. to 3 p.m.
Sunday, 9 a.m. to 2 p.m.

GTB RECIPES

SECRET REVEALED: SAVORY SNACK FOR SURPRISE GUESTS

By Ellen "EJ" Sackett

Coming up with nibble food for drop-in guests isn't magic. It takes more than smoke and mirrors, although planning for the unexpected and knowing a few shortcuts helps. I've got a few tricks up my sleeve. This is one of them.

This hors d'oeuvre can be prepared in seconds—with no sleight of hands!—and makes even the most impromptu gathering special. Plus, the recipe is incredibly versatile. You can adapt it according to what's in your pantry. As long as you have cream cheese, some kind of fruit preserve and a mild cracker, you're good to go. Try Stonewall Kitchen's Roasted Garlic Onion Jam, which can be purchased online at www.stonewallkitchen.com and at specialty kitchen stores, or try one of many Polaner All Fruit products, made with 100% fruit and fruit juices, available at most local grocery stores. Red or Green Pepper Jelly makes for a particularly delicious and festive holiday appetizer. Experiment with various jams and jellies to find your favorite combination. Then make sure you have an extra jar on hand so the next time someone arrives at your door unannounced, you won't have to pull a rabbit out of the hat.

Cream Cheese Starter

1 8 oz. package of plain cream cheese

1 small jar of jam, jelly or marmalade

1 pkg. Wheat Thins (or mild cracker)

Unwrap cream cheese package and place in the center of a serving dish. Smother it with your choice of fruit jam, jelly or marmalade, allowing the preserve to dribble over the sides. Surround the cream cheese and fruit preserve with Wheat Thins. Voila! Now watch your guests make it vanish!

GTB RECIPES

PERK UP YOUR COFFEE

Adding a kick to your coffee is easy! Just add a few shakes of ground cinnamon on top of your coffee grounds before you brew. You don't have to invest in expensive beans, although the higher they are in quality, the better your coffee will taste. But even ordinary canned or freeze-dried coffee will benefit from a touch of spice.

Make Cinnamon Mocha by dissolving a teaspoon or two of instant Hot Chocolate to your cinnamon coffee, especially special on a blustery day. Mmmmmmmm……!

III Forks Restaurant, Dallas, Texas

III FORKS GETS FOUR STARS

By Ellen "EJ" Sackett

At III Forks, you'll find the grandeur one comes to expect from a high-dollar Dallas steakhouse. It's a manly man's restaurant, classy and comfortable with an aura of elegance, decorated with brass and elk horn chandeliers, high ceilings and dark wood, leather-cushioned chairs, and tables covered in white tablecloths. I half expected to see J.R. Ewing show up with his entourage; rather, here's where real-life power negotiations and boardroom deals go down.

Through a twist of circumstances, my family and I ended up at III Forks for Thanksgiving dinner and enjoyed a near-perfect experience with a few surprises. The first was its price—$42.95 for adults and $14.95 for children under 12—meager compared to other fixed-price meals in town. This four-course meal included soup, salad, a choice of two entrées and one of four desserts. We were told there were reservations for 2,300 on the books for that day. Fortunately, III Fork's sixteen dining rooms, named after Texas war heroes, are spacious enough to handle big crowds without feeling crowded.

To put us in a festive mood, we started with a holiday twist on the Mimosa: a combination of champagne and cranberry instead of orange juice aptly named "Poinsettia." Soon after we placed our dinner order, the thin, broth- not cream-based tomato basil soup arrived, closely followed by a spring green mix topped with blue cheese crumbles, slices of green apple and III Forks' delectable maple walnut pecan vinaigrette. The slow-roasted turkey dribbled with Grandma's giblet gravy wasn't memorable, but the juicy Chateaubriand with Bordelaise Sauce was tender enough to cut with a fork. Both meals came with crunchy, lightly-coated snap peas and whipped potatoes with chives and scallions. The turkey dinner included orange-infused yams, a healthier substitute from the standard syrupy marshmallow-coated recipe, a hearty sausage cornbread dressing, and a tart cranberry puree dollop. The generous portion of steak came with off-the-cob creamed corn that was as much cream as corn. It was such a hit that our waiter brought an additional family-style portion of the for us to share.

Our waiters, Duane and Brandon, were on top of their game, rarely beyond calling distance for our every need. Duane's recommendation to go with the Pumpkin Pie Cake with homemade whipped cream was a good call, although I was tempted by the Chestnut Ice Cream with Chocolate Orange Sauce. A few bites of the Kentucky Bourbon Pecan Pie were enough to satisfy my sweet tooth, as dense as it was rich. The other choice was Cheesecake with Raspberry Sauce.

I checked out III Fork's pricey but choice evening menu, which features USDA Prime beef and fish, accompanied by the III Forks salad and the off-the cob creamed corn we had at Thanksgiving. I'll be going for the Bone-in Rib Eye or the Veal Chop, or maybe I'll give the Australian or Southern Fried Lobster Tail a go. Next time we'll make a point to order from III Fork's impressive wine selection that offers over 900 varieties. We don't need any excuse, like another holiday, to make another trek to III Forks. Any meal at III Forks would be a special occasion.

$$$-$$$$

III Forks Restaurant
17776 Dallas Parkway
Dallas, TX 75287
972-267-1776
www.iiiforks.com
(Additional locations in Austin, Texas and Palm Beach Gardens, Florida)

Hours:
Open 7 days a week, closed for lunch
Sunday, 5 p.m. to 8:30 p.m.
Monday through Thursday, 5 p.m. to 10 p.m.
Friday and Saturday, 5 p.m

GTB RECIPES

TRIED AND TRUE PEANUT BUTTER COOKIES

By Ellen "EJ" Sackett

I bought myself an early Christmas present last week—a retro-red electric mixer. It had been a while since I'd baked anything. To break in my new toy, I decided to make my mother's peanut butter cookies. The recipe makes a bunch, a great choice for cookie swap parties, and they freeze well so you can make them ahead of time to have on hand for starving children and unexpected guests.

Thank goodness for Mom. I don't know what I'd do without her on the other end of the phone, walking me through each step, from "Do you know if brown sugar has an expiration date?" to "It's me again. Do you know how many sticks of butter there are to a cup?" to "Which do you want to hear first: the good news or the bad news?" to "Mom, I've got to go—I smell smoke!"

This recipe is foolproof. I can vouch for this, since this batch survived ad-libbing the amounts of baking powder and baking soda (since the measuring spoons were MIA), accidently bumping the spatula into the spinning beaters and breaking off the tip (thankfully found intact in the dough), forgetting to add flour until the last minute (lordy, that dough is awfully sticky), and finally, almost burning the house down (I did put the oven on bake, not broil, didn't I?).

Okay, so I'm not a great cook, but I love to eat peanut butter cookies. You will too, after you try this recipe:

Mom's Peanut Butter Cookies
(from "Kiss the Cook", a family cookbook by Betty Ann and Dick Ritscher, 1997).

(Suggestions from Mom: "For extra crunch, make 'em with crunchy peanut butter. I sometimes add a cup of mini-chocolate chips to the batter.")

1 cup minus 2 tablespoons butter (or margarine)
1 cup peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2-1/2 cups all-purpose flour
1 tsp. baking powder
1-1/2 tsp. baking soda
2 or 3 tablespoons wheat germ (optional)

1. In a large bowl, with an electric mixer, thoroughly mix butter, peanut butter, granulated and brown sugars and eggs.

2. In a small bowl, fork-stir flour with baking powder, baking soda, and wheat germ.

3. Add the dry ingredients to the peanut butter mixture and beat until smooth. Cover bowl and refrigerate until the dough is well chilled.

4. Roll dough into balls the size of large walnuts. Place them 3 inches apart on a lightly greased baking sheet. Dip a fork in flour and flatten each ball in a criss-cross pattern.

5. Bake in an oven preheated to 375 degrees F until cookies are light brown, about 10 to 12 minutes. Watch them carefully; they should be set, but not hard. Cool on a wire rack Store in tin with a tight-fitting lid. These cookies freeze well.

Yield: About 5 dozen cookies.

Originally published in Keller Citizen 2008 Holiday Guide.

Rudy's Country Store and B-B-Q, Denton, Texas (near DFW)

RUDY'S B-B-Q SAVES THE DAY!

It was 10:30 a.m. I had an outdoor party to throw and only a few hours to prepare for it. The guest of honor was a friend visiting from Japan, and we wanted to show him a good ol' Texas time. At first, I planned on going to the supermarket and picking up hamburger fixin's and a few sides from the grocery deli. But then it dawned on me: What could be better than to offer our Japanese guest barbecue?

I remembered a barbecue joint along the highway I hadn't been to in a while. It was a friendly place, where customers stood in line to place their order, choose their beer from an ice-filled trough, then chose from one of many folding chairs along the rows of tables lined up like a church social. Taking a chance, I stopped in to see if Rudy's could help me at the last minute.

The young woman behind the counter at the front of Rudy's Country Store was an expert in handling to-go orders and catered events. She offered several recommendations and gave me samples to taste. After considering the options, I ended up with a combination of smoked brisket, turkey, sausage, St. Louis ribs and a couple of chickens with sides of creamed corn and coleslaw. The price, on par with what I expected to pay at the grocery store, included one regular and one "sissy" bottle of Rudy's B-B-Q sause [sic], pickles, onions, jalapeños, cutlery, napkins and even a plastic table cloth! I was set.

For more money, I could've added pork loin and chopped beef, or one of the other sides such as potato salad, pinto beans, green bean salad or corn-on-the-cob. Dessert is another add-on, which includes a choice of banana pudding or peach cobbler, and ice tea, both sweetened and unsweetened, are available.

I made arrangements to pick up my order at 1 p.m. and it was ready to go when I arrived. Several employees armed with foil tins lined up to carry the food to my car. Each tray was clearly labeled, so unpacking the steaming contents once I arrived at my destination was a cinch. I have never thrown a party with such ease.

The party was a hit. My guests raved about the tender meat, and one of them even said it was the best barbecue he'd ever had. I could've made a meal on the creamed corn alone. My Japanese friend enjoyed the Texas-style tradition too. The best part? I had time to enjoy myself and my friends. The next time I throw a party, I'll remember Rudy's.

$-$$

Rudy's Country Store and B-B-Q
520 South IH-35 E, Denton, Texas 76205
(940) 484-7839
(Additional locations in Carlisle and Coors, NM; Norman, OK, as well as Amarillo, Austin, Brownsville, College Station, Corpus Christi, Del Rio, El Paso, Frisco, Laredo, Leon Springs, Lubbock, New Braunfels, Pharr, Round Rock, Sea World, Selma, Spring, Tyler and Waco, TX.)
www.rudysbbq.com

GTB GADGETS

KUHN RIKON'S PARING KNIFE MAKES THE CUT

If I could have one kitchen utensil what would it be? I'd pick Kuhn Rikon's lightweight paring knife from Switzerland that's easy to grip and slices with perfect precision. It has a plastic handle and comes with a matching sheath to protect the sharp, non-stick 3-3/4 inch blade. This handy tool comes in a variety of cheery colors so it never gets lost in a crowded drawer and is priced right at around $10. The Kuhn Rikon paring knife makes an ideal present for any level chef and can be purchased online at Sur la Table (www.surlatable.com) or at specialty kitchen stores. ~ ej

GTB RECIPES

A THANKSGIVING DINNER FAVORITE: CRANBERRY ORANGE RELISH

by Ellen EJ Sackett

Thanksgiving is around the corner, and I'm already salivating. Who can resist turkey with cornbread dressing, baked sweet potato casserole with a gooey marshmallow topping, melt-in-your-mouth crescent rolls, and pumpkin pie topped with a dollop of fresh whipped cream? Can't you hear my tummy growling?

But my all-time favorite is homemade cranberry-orange relish, a perfect meld of sugary-sweet, tart and tangy that's so yum, it'll reform even the most adamant anti-cranberrians. This easy-to-make side dish tastes better if prepared ahead of time and keeps well in the fridge for days after—that is, if it isn't gobbled up first. If you do run out, Christmas will be here soon, and you can serve it then too. That's what I do.

Fresh Cranberry Orange Relish

1 (12-ounce) package fresh or frozen Cranberries, rinsed and drained
1 unpeeled orange, seeded, and cut into eighths
3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.
Note: May also be prepared in a food grinder.
Basic recipe courtesy of Ocean Spray Cranberries, Inc.

Optional ingredients can be added to this basic recipe. Here are a few suggestions:
One tart green apple, cut into small pieces
One cup coarsely chopped pecans
1/4 cup dried currants
Here's another suggestion: Slather it on sourdough bread for extra special sandwiches made with leftover turkey.

Café Pinot, Los Angeles, California

CAFE PINOT: OUTDOOR ELEGANCE IN THE HEART OF L.A.

By Ellen "EJ" Sackett

An evening spent at Café Pinot is an evening well spent. In the heart of downtown Los Angeles, this Patina Group restaurant sits on some of the best real estate in the city near the Los Angeles Public Library, adjacent to Maguire Park at Flowers and Fifth Streets.

My party arrived for a light, late evening dinner and sat on the outdoor patio. Immediately we were transported from the high-energy urban setting to a serene garden atmosphere. Delicate white lights strung from the trees twinkled above us and candles flickered on the tables as we settled in for an easy, relaxing meal.

Our server expertly guided us through the wine and menu selections, which required some explanation, until we landed upon our choices. We began with a basic California red and two appetizers: the lightly-breaded Dungeness crab cake with Asian pear, lemongrass aioli and a small lettuce salad and the Seared Hudson Valley Valley fois gras complemented by a mountain huckleberry sauce with pistachio and frisée (curly endive). Both choices were exquisite and rich, although I favored the crab cake combination. My entrée selection was the rotisserie of free range chicken with three grain mustard and pinot fries, a safe bet compared to the more unusual fare, such as the farm-raised rabbit, lavendar [sic] poached loin, pot-roasted leg, autumn bean cassoulet, and braised Tuscan kale, or the Wagyu beef cap loin, porcini ravioli, roasted root vegetables with salsify mousseline. The chicken was tender, just as expected, and perfectly complimented by the mustard sauce and the ample portion of light crispy fries. I ordered the truffle mashed potato side dish, mostly out of curiosity. At an extravagant $22, I assumed the flavor would be a singular experience. The family-style serving was plenty to share; however, I could only faintly distinguish a mushroom taste, not distinctive enough to justify the expense.

Choosing dessert proved to be difficult, as the options were all equally intriguing. We went for the Apple Tarte Tatin with Lemon Verbena Ice Cream and Vanilla Anglaise as well as the Jasmin Pannacotta with Sweet n Sour Berries and a balsamic reduction. The Jasmin Pannacotta was almost like experiencing two desserts in one. By itself, the pannacotta with the balsamic reduction was strangely strong and sour as well as slightly sweet. Combined with the berries, it had almost no flavor, but its creamy, custard-like consistency was a light contrast to the intensity of the fruit. The menu boasts of some delightful cheeses from Wisconsin, Spain and France and a selection of teas for lighter after-dinner fare as well as dessert wines and liquors.

I had a glimpse of the inside décor, which is simple yet elegant. I will look forward to enjoying a meal from that perspective on another occasion. My first visit to Café Pinot was impressive. This expensive dinner in a world-class city sets the standard.

$$$$

Café Pinot
700 West Fifth Street
Los Angeles, CA 90071
213.239.6500
www.patinagroup.com

Hours:
Lunch: Monday through Friday, 11:30 a.m. to 2:30 p.m.
Dinner: Monday and Tuesday, 5 p.m. to 9 p.m., Wednesday and Thursday, 5 p.m. to 9:30 p.m., Friday and Saturday, 5 p.m. to 10 p.m., Sunday, 4:30 to 9 p.m.

Fearing's at the Ritz-Carlton, Dallas, Texas

SOUTHERN FARE WITH AN UPSCALE FLAIR

By Ellen "EJ" Sackett

Fearing's has a lot to live up to.

Just over a year old, this latest, greatest downtown Dallas restaurant is the baby of its namesake, Chef Dean Fearing, and already the critics rave. Esquire magazine named it "Restaurant of the Year" only two months after it opened. Texas Monthly's gave Fearing's its 2008 award for "The Best New Restaurant." Frank Bruni, a food critic for the New York Times, named Fearing's one of the top ten intriguing restaurants for 2008 and described it as "big fun and big flavors." And in one Newsweek review, Julia Reed linked Fearing's with fun three times.

Dean Fearing himself is big fun. Sporting Lucchese cowboy boots, jeans and a crisp white chef coat, Fearing works the room with celebrity style. Dubbed "The Father of Southwestern Cuisine", he puts it on at the Ritz—as in Dallas' Ritz-Carlton—having left his twenty-one year reign as chef at another Dallas uber-luxury hotel restaurant, The Mansion on Turtle Creek. Foodies have followed Fearing to his new digs, which get top marks for décor, near the downtown arts district.

Comfortable yet lavish, each room has its own distinctive ambiance. My companion and I were among the first to arrive on a Saturday night and had our pick of seating. The Gallery is reminiscent of the elegant Mansion, intimate for quiet conversation. Across the hall is The Sendero—Spanish for "the path"— decorated with rattan furniture with mossy green cushions and surrounded by glass windows. It is wedged in between the two outside patios: The Ocaso, an inviting outdoor dining experience, with simply lit rectangular pools and single arc fountains, that incorporates the urban setting into its backdrop, and The Live Oak bar, which features the stately trees for which it is named. But the action takes place in Dean's Kitchen, where guests are made to feel like they are behind the scenes, within range of the chefs, in the midst of the hustle and bustle of the expert wait staff.

The setting is a showcase for Fearing's "Elevated American Cuisine—Bold Flavors, No Borders." No doubt, Fearing is fearless. He starts out with familiar fare and transcends it, combining elements you won't expect. This is not food to be gobbled, mind you. Better to go slow and let each bite entertain you.

The bread basket arrived first with most notably the jalapeño bacon cornbread. Combined with a hearty pat of softened butter, we were off to a good start. Next our waiter surprised us with a roasted mushroom soup shot, topped with a dab of sour cream. This ounce of creamy gray puree stimulated our appetites, but didn't leave us wanting more.

The State Fair Apple Duo, a combination foie gras and single sea scallop starter, was almost dessert-like it was so sweet. The smoked duck liver was too rare for my taste (is blood really supposed to squirt across the plate when you cut into it?), but fortunately, the pecan/caramel/apple accompaniment was so tasty, I temporarily forgot my concern. The Corn Flake Fried Sea Scallop in Spiced Cider Broth and Crushed Peanut “Brittle” was savory with a crunchy, sweet tang, but my tastebuds couldn't distinguish the scallop from the other flavors—only its buttery texture gave it away.

This appetizer combo gave me pause for thought, however. Just as the smoked aspect of the duck liver was lost on me for the sweetness of its sides, I had to ponder why anyone would overwhelm a simple scallop by frying it. My companion commented that "sometimes a restaurant tries too hard." In this case, I had to agree.

My partner ordered a variation on the standard meat/veggie/potato entrée: Broken Arrow Ranch NilGai Antelope on Savoy Cabbage, Wild Boar Sausage and Toasted Sage Sauté with Chili Spiced Frites and Mustard Crème Fraiche. We were told by our front waiter (or was it our back waiter?) that this particular antelope is originally from India, but fortunately Fearing's doesn't have to go that far to get them; these are free-range raised in Ingram, Texas, near San Antonio. The antelope meat was lean and tender, mild and not gamy in the least. The cabbage and sage side dish surprisingly overwhelmed the Wild Boar sausage (which perhaps also came from Broken Arrow?), and the frites provided a light, sassy balance to the rest.

My choice was the Prime Cut Rib Eye mopped over live mesquite with Corn bread Pudding and Crispy Asparagus. (Mopping is a barbeque basting technique with an implement that literally looks like a miniature kitchen mop.) In this case, the result was a thin, sticky coating that clung to the steak and gave it a dark, woodsy flavor. The generous, de-boned and trimmed rib eye was divided into two: the loin and the filet; the latter was by far the better for flavor and texture. The dry asparagus begged for a dipping sauce to melt its light, tempura coating, but the corn bread pudding won me over completely. It had the texture of traditional stuffing, and my waiter explained that the recipe started out as just that. I could've forgone the rest of the meal and simply spooned this unforgettable comfort-food creation down my gullet.

My partner and I left the rest of the meal for after our evening concert at the Morton H. Meyerson Symphony Center a few blocks away. About half way through the performance, I found myself wishing I had an anti-acid to kill the burning sensation in my esophagus—could the foie gras or the barbeque be the cause? I wondered. This didn't stop us, however, from returning to Fearing's later with a friend for desserts and an entirely different experience.

Again, we were seated in Dean's kitchen, close to the kitchen with a slight view of the white jackets behind the stainless steel counters. The room was lively now, every table packed with diners. We skipped the berry sorbet trio and the American cheese plate assortment to indulge in the most decadent desserts. We opted for the chocolate trio, the definite choice for chocoholics, with small but rich portions that allowed us each a few bites. A pudding-like chocolate custard was presented in a shot glass topped with chocolate chip marshmallows that could've passed for squares of cookie dough. The warm chocolate cake was just that—warm and deliciously dark and gooey like a molten. The fresh "fraiche" vanilla ice cream was a cool, refreshing contrast to the intensity of the milk chocolate brownie. The not-too-sweet butterscotch custard was accompanied by sugar- and caramel-coated apple fritters and topped with pecan toffee ice cream sprinkled with walnuts. This was three desserts in one, each flavor better separate than combined. Our waiter offered a taste of Jill's cookies cut into crouton-sized squares, and somehow we found room for the warm caramel spice cake with butter pears and more fraiche ice cream—the oral equivalent to autumn.

We could barely make our way out the door for the chic, couture crowd packed in the Rattlesnake Bar at the restaurant's entrance. And we weren't the only ones waiting for the valet who enjoyed watching the ultra-nouveau-riche young man wipe off a smudge before opening the door for his female companion to his black Lamborghini. For now, Fearing's is the place to see and be seen. But will it withstand the many tests of taste? Only time will tell.

$$$$

Fearing's at the Ritz-Carlton
2121 McKinney Avenue
Dallas, Texas 75201
214.922.4848
www.fearingsrestaurant.com

Breakfast: 6:30 to 11 a.m.
Lunch: Monday through Friday, 11:30 a.m. to 2:30 p.m.; Saturday, 11 a.m. to 3 p.m.
Dinner: Monday through Thursday, 6 to 10:30 p.m.; Friday & Saturday, 6 to 11 p.m.; Sunday, 6 to 10 p.m.
Sunday Brunch: 11 to 3 p.m.

GTB GADGETS

DO THE GARLIC TWIST!

Finding the perfect garlic press is nearly impossible. Sure, there's plenty to pick from, but they often make a sticky mess and take more to clean than hand-dicing the clove in the first place. NexTrend Products has come up with a clever, no muss, no fuss, cross-cutting solution—The Garlic Twist. Crack the clove and peel its skin, pop it into the see-through container, and twist. Tiny plastic teeth do the chore of chopping, and the end result is two neat triangles of minced garlic that can easily be tranferred to what's on the stove. Cleaning is easy—just rinse once or toss in the dishwasher, and it's good until the next time. Go to www.garlictwist.com for a demonstration and to find answers to your questions, including where to find retailers that carry this product.

Sweetwater Grill & Tavern, Denton, Texas

MIND YOUR BELLY

By Ellen "EJ" Sackett

Sweetwater Grill & Tavern has that worn-out, but loved-long look about it. This corner pub, one block south of Denton's downtown square, is a haloed hangout. Founded in 1996 by Restauranteur Bob Harmon and Chef Jimmy Meredith, it's overdue for an overhaul but draws a steady following nonetheless. Regulars include the line-the-bar locals, the take-off-your-tie happy hour cronies, and the too-hip-to-be-cool college kids. And then there are those like me, who simply need a Sweetwater fix.

If it's a nice day (and it almost always is), expect the garage-door style windows to be open to the patio. The air is filled with a mix of conversations bursting with laughter, classic rock playing in the background, and the drone of overhead ceiling fans whose sole purpose is to stir up cigarette smoke.

At first you might notice the crumbling cement floor beneath you, the weathered wooden tables and chairs, the sticky laminated menus, and wonder how all of this got past the last health inspector. But before long you'll be absorbed in conversation with friends, enjoying a few hours of free time with no responsibility. Forget the dingy surroundings. Instead, look up at the cheery colored lights strung overhead. That's the Tao of Sweetwater.

It might take a while for your twenty-something server in tattered jeans and a T-shirt to notice you. In the meantime, you eyeball the menu, equally split between good and bad for you. You contemplate one of Sweetwater's kiss-a** hamburgers—blackened, perhaps? With blue cheese and bacon? Jalapenos or guacamole? But you go with the old standby—Chicken Enchiladas. Your spouse debates getting the Southwest Pasta with grilled shrimp in a rich creamy sauce or the Frito Pie with a bowl of gumbo soup, but he ultimately decides on the 12 ounce Rib Eye. You note one particular line on the menu: ...Fried Bologna Sandwich...$4.99..... W/bottle of DOM...$195.00. Does anybody actually order this, you laugh? Then you remember why you're here.

Dinner takes a while, but no worries. Look up at the colored lights. Breathe in some of that second-hand smoke. Catch your server as he flies by and order the fried pickles and a frozen margarita, which will come long before the food. Talk over the rev of a motorcycle engine about something innocuous, like the weather or the last movie you saw, or trade jokes with the customers at the next table. Hum along with The Eagles, and squint to see the football scores on the TV inside the next room.

At last, the meal arrives. As always, the food is pretty much the same. The chicken enchiladas come with black beans and rice on a plate that's way too hot to touch with way more cheese than your diet allows. The rib eye comes medium rather than medium rare, but it's a good enough cut to eat without having to send it back. The mashed potatoes are sufficiently comforting, although the side salad is ho-hum: mostly iceberg lettuce slathered with creamy ranch dressing. It's predictable and familiar. But isn't that the point?

Peach is the cobbler of the day, but instead you choose the Bread Pudding smothered with hot Whiskey Sauce--worth every lovin' spoonful. You feel grateful to be American just so you can eat decadent desserts in a place like this. After a few minutes, the bread starts to expand in your stomach and you wonder how you're going to make it to the car. Seriously.

You eyeball a skinny co-ed in short shorts at a neighboring table, spooning the Smoked Shrimp and Scallops marinated in Pico Salsa into her tiny little mouth, and swear you're going to order that or the Grilled Vegetable Plate next time. At least you promise to forgo the Bread Pudding.

Then you remember why you came.

$-$$

Sweetwater Grill and Tavern
115 S. Elm Street
Denton, Texas 76201
(940) 484-2888
Hours: Tuesday through Saturday, 11 a.m. - 2 a.m.
Sunday and Monday, 11 a.m. - midnight

GTB TIPS

WATER WITH A TWIST!

Tired of drinking water with lemon? Try a slice of lime instead. The
zesty, refreshing addition of lime to your H-2-0 will give it zip
without adding a single calorie. Chugging down those requisite eight
glasses of water a day is a whole lot easier with a tangy twist
to your taste buds, and it still keeps you hydrated. Another hint: add a
wedge of lime to a glass of soda water over ice for a non-alcoholic
drink that sparkles.

The Stinking Rose: A Garlic Restaurant, San Francisco, CA

WHAT'S IN A NAME?

By Ellen "EJ" Sackett

A rose by any other name would smell as sweet…as garlic? That would be true if the name were The Stinking Rose, San Francisco's garlic restaurant, located near the landmark Coit Tower and the Embarcadero. Locals as well as visitors call this original restaurant a favorite, and this visitor in particular makes a point to go there whenever I visit the city-by-the-bay.

The menu says, "We season our garlic with food," and they mean it so much they even trademarked the saying. Everything they serve contains the odiferous herb. No exceptions-well, except for the desserts. But I go for the main attraction.

This Californian-Italian restaurant isn't a gimmick. Jerry Dal Bozzo came up with the concept and opened the restaurant with restauranteur Dante Serafini in 1991. In 1995, another Stinking Rose restaurant opened in Beverly Hills. In 1996, Executive Chef Andrea Foncillo joined the team and added his culinary expertise to the operation. This ain't no stinkin' slop joint. The Stinking Rose is dining at its finest.

Like any good Italian restaurant, the ambiance sets the tone. Curtains of strung corks and empty bottles of Chianti hang from the ceiling like grapevines. My companion and I were seated at a two top by the window in the back corner of a room, its walls covered with black-framed photographs of the famous and infamous. The music of Frank Sinatra, Ella Fitzgerald and Dean Martin crooned overhead. A waiter came over immediately, took our order, and returned promptly with our drinks and first appetizer.

Don't say you don't like garlic until you've tried the Bagna Calda, which means "garlic hot tub." Sensual, slippery, garlic cloves soaked in extra virgin olive oil, butter and anchovies are served with bread for dipping. This popular dish, kept warm at the table over a small votive, has only one drawback: it's entirely possible to gorge yourself on it, which could potentially spoil your ability to gorge on forthcoming courses.

Another "must do" appetizer is the Roasted Garlic Potato Onion Soup. The soup is hot when it arrives at the table, covered by a pastry cap over the bowl that creates a soft dough when mixed with the creamy potage. It's beyond good to the last drop. By the time I scrape the bottom of the soup bowl, I'm stuffed.

But wait, there's more. My husband and I choose the top two entries to split: bone-roasted Forty Clove Garlic Chicken or Garlic Braised Boneless Short Rib, served with yummy garlic Yukon Gold mashed potatoes. Priced under $20, these best sellers are worth every clove. If meat can melt in your mouth, these do.

Fish and seafood lovers will go for the sizzling iron skillets with any combination of peel and eat shrimp, crab or mussels or one of three tureens of either garlic steamed clams, seafood "zuppa," or Louisiana shrimp in a tomato broth. All of these menu items can be sized accordingly for small to extremely large appetites.

What would an Italian restaurant be without pasta? Again, fish aficionados have plenty of choices, which is always a safe bet so close to the sea. Whether you prefer pesto to tomato sauce, lasagna to linguini, or gnocchetti with gorgonzola, you can get it here. Ahem. With garlic, of course.

Meat lovers will not want for choices either. Try the Silence of the Lamb Shank with Chianti sauce and fava beans, or go for Roasted Rabbit with olives. The Porterhouse Pork Chop is another favorite, as is the Italian Garlic Meatloaf and the Baby Back Ribs. Those with expandable waistbands might consider a slab of the 100% USDA certified prime Midwestern beef Garlic Roasted Prime Rib, although the large cut is plenty. The Surf and Turf combines The Stinking Rose's Dungeness crab fresh from the Pacific Ocean with the Prime Rib that comes with the afore-mentioned potatoes and Swiss chard. You'll never have to eat again.

Did I mention desserts? There are the standards, all up to par: tiramisu, chocolate mousse, and vanilla ice cream. Oh yes. There's one more. Uh-huh. You guessed it. Leave enough space in your stomach for Gilroy's Famous Garlic Ice Cream-in case you didn't get enough of that which we call a stinking rose-by any other name would taste so sweet.

$$-$$$

The Stinking Rose
325 Columbus Avenue (between Vallejo and Broadway)
San Francisco, CA 94133
415-781-7673
Open daily from 11 a.m. to 11 p.m.