Shinsei alum and Top Chef favorite Casey Thomson is burning a trail back to D-FW, having been named executive chef at the upcoming Brownstone restaurant in Fort Worth. Located in the glitzy new West 7th development, the eatery has been open since last summer. Here’s more from the news release:
THE FOOD
Inspired by traditional family-style recipes and time-honored techniques, Chef Thompson’s menu captures the essence of the south’s unique culinary flair with dishes comprised of the freshest regional ingredients ranging from familiar and classic to modern interpretations. As Chef Thompson notes, “it’s the food you grew up loving”.
Brownstone’s menu is comprised of small plates for sharing as well as heavier faire and a selection of sides that utilize organic and locally farmed produce and meats whenever possible. The small plates selection features southern-style specialties that include Grandmother’s Biscuit Pan made-to-order from a wood-burning oven served with fruit preserves and venison sausage; Pork and Peppers made with blistered baby bells, ricotta, slab bacon, Texas honey and jalapeno oil; a selection of fire-baked Chicken Pot Pies; and Texas BBQ Smoked Pork “Rib-lets” served with rib candy and house-made sauce.
Diners wanting heartier options will enjoy dishes such as Buffalo Skillet Steak served with rosemary-thyme roasted mushrooms and creamed spinach and Tart Cherry and Wine Braised Pork slow cooked and falling apart over spoonbread.
Patrons can also select from a plethora of sides that include pickled vegetable jars; waffle fries and mayonnaise; and slow cooked heirloom pinto beans and bread.
THE DRINKSBrownstone will offer a wide variety of culinary-inspired specialty cocktails and martinis made with fresh local produce, purees and herbs with ingredients ranging from agave nectar to tarragon and thyme, and local peppers and spices. Playing off Chef Thompson’s southern-inspired cuisine, Brownstone’s drink menu will offer modern versions of classic American cocktails as well as custom creations with a special twist.
Brownstone’s wine list will consist of a broad range of moderately priced eclectic wines with local and global selections offering both new world styles with old world favorites.
Protestations by members of the Wiccans community has moved the beer company “Witch’s Wit” to agree to have a corporate meeting regarding their label of a witch burning on a stake, possibly leading to a less hostile graphic. This ale is produced by “Lost Abbey”, a division of Port Brewing Co. in San Marcos, California. Refer to the links below for more detailed information:
Bandon Alaska, Allora’s delicious version of Baked Alaska…….cake, homemade hazelnut ice cream, cranberries (grown & harvested locally), chocolate and sugared mint leaves
Exterior of New Sammy’s (all images displayed on this post are by Sandy Driscoll and are ©2010 by restaurantdiningcritiques.com & Sandy Driscoll)
The original restaurant, with only six tables. The “new” one is somewhat larger, but still intimate
Colorful entrance to New Sammy’s
Amuse – Beef Empanada with Yogurt Sauce
La Quertcia “Prosciutto Americano” with sauteed apple, walnuts, raisins, polenta, onion jam and walnut oil/banyuls vinaigrette
Cream puff with ginger ice cream, rhubarb-orange compote and butterscotch sauce
Chocolate covered grapefruit (dessert amuse)
L’addition
Culinary Tidbits . . . Heston Blumenthal, of The Fat Duck, Bray, Berkshire, England 
Harold’s Diner, Hilton Head, South Carolina
Harold’s Diner is an exception to all of this. Harold’s does not have a website. They do not advertise. They seat only 21 people . . . 13 counter stools, and four small window tables for two. The only Internet notes you will find about them (other than rave reviews by regular diners) is a small notation that they have the “Best burger on the island”. Their motto is “Eat here or we both starve”. It is a true diner in the best tradition of “Diners, Drive-Ins and Dives” (of FoodTV Network fame). Most people find out about Harold’s by word of mouth, or seeing it as they cruise down the highway, and thinking “That would be a cool place to eat”! That’s how I discovered it. The food is good, the ambiance friendly and fun, and the prices (cash only) are very reasonable. Incidentally, despite a recent TripAdvisor review stating that the reviewer was served by Harold himself, the fact is, that Harold died many years ago!
Harold’s at breakfast . . . the hats (hanging) are $15 as are the t-shirts, when they are in stock.
Want a free t-shirt? Just finish two Big “H” Burgers (one pound each) and two orders of fries!
Tickets waiting for the grill cook
Big “H” Breakfast . . . two eggs over easy with bacon, sausage, home fries and hot cakes
Three egg omelette with swiss and cheddar cheese, ham, bacon, jalapenos and home fries with rye toast
Notice the “Sorry, We’re Open” sign!
Josh Ozersky is at fighting weight and prepared to continue to elevate his uric acid level as a gladiator in defense of hamburgers and certain other comfort foods. He is at the other end of the food spectrum from Raymond Sokolov, the recently dismissed WSJ restaurant critic, and this, I suppose is a compelling enough reason for Time Magazine to let him explain to mainstream diners, the demise of the “old guard” restaurant critics, or maybe he was added for counter-balance; in either case, it does seem to be a curious choice. If you have not read it, the link follows: 
In-N-Out Burger is the finest commercial drive-through hamburger operation in existence today. They have stores in California (where it started), Nevada and Arizona. The newer stores offer inside dining as well as drive-through service. This is the only fast-food hamburger that I will eat and since every order of either hamburger or fries are made-to-order I can request that they be made without the addition of salt, which is something you cannot do in any other fast-food outlet.
At In-N-Out Burger, quality is everything. That’s why in a world where food is often over-processed, prepackaged and frozen, In-N-Out makes everything the old fashioned way. They have always made every one of their hamburger patties themselves using only whole chucks from premium cattle selected especially for In-N-Out Burger. They pay a premium price to purchase fresh, high quality beef chucks. They grind the meat and make it into patties themselves. In this way they are able to control the whole process from beginning to end. The lettuce they use is separated by hand and they use the plumpest, juiciest tomatoes to be found and even go so far as to bake their own buns using slow-rising sponge dough. The company does not own a microwave, heat lamp, or freezer and makes every burger one at a time, cooked fresh to order. Of course, what’s a great burger without great fries? At In-N-Out, they know a french fry is only as good as the potato it comes from. That’s why they use the highest grade potatoes and ship them fresh from the farm. Then they cut them right in the store, one potato at a time. And cook them in 100% pure, cholesterol-free vegetable oil. They also make their shakes from real ice cream. The company states, “We wouldn’t do it any other way. Because when it comes to burgers, fries and shakes, getting it fresh is a good thing!”
