Yes, why yes I did and I went on a serious mission to locate the BEST we have to offer in the North Texas area.
If you’re one of the 5 million-plus people we reach every month through social media, event happenings, my radio and television podcast show then you’re aware of this fact. BUT I always like to state the obvious.
I’ve tried each one of these BLOODYS! Trust me, I have tried literally hundreds of Bloodys in the last decade. It was all tasted & tested and approved by Trey’s Chow Down and Drink With Trey
If you love brunch then chances are you love a great Bloody Mary.
I drank Bloody Mary’s between Texas, Florida, California, Washington, New York, even in Jamaica and Mexico. I drink them quite often and have been asked at least 100 times this year or more, “Trey, who has the best Bloody Mary in North Texas?”
Bloody Mary’s are a staple in the national and the Texas brunch scene. It’s a favorite among the cocktail lovers of all ages the young drinkers and the old.
But first, I want to discuss the history of the Bloody Mary because it still blows my mind how it was conceived and created. Just as simple as someone mixing a drink and giving it a name after one long night of drinking. I still laugh at this because so many awesome deals can transpire over cocktails.
The history of the Bloody Mary is simple. It’s only 100 years old.
In FACT, next year is the 100th anniversaryof the creation of the Bloody Mary.
If you follow me on social media, or you’re one of the millions of foodies we reach each year then you’re aware I’m always on the hunt for the next new and creative concept. In the last three months of the pandemic crisis, it’s made it impossible for new restaurants to open. We’ve had a large number of them close, and sadly, more will follow.
When I got an email about a new restaurant opening its doors during the COVID-19 crisis my immediate thought response was, NO WAY... This has to be wrong? A new restaurant with an opening date?
Nope, I stand corrected!
When I found out it was a Phil Romano concept I was truly excited that a restaurant wanted to open and share a new concept with North Texans during a crisis.
Phil Romano is passionate about the restaurant business. If he decides to open a new concept, then you better believe it’s going to be fun and exciting.
It was opening in one of my favorite destination spots in North Texas for dining, drinking, socializing, and sweet treats. Yep, Trinity Groves in Dallas, Texas!
Great NEWS for the Culinary and Restaurant scene in Dallas!
I know this probably may come as a surprise to everyone but at Trinity Groves’ the NEW “Sum Dang Good Chinese Restaurant” is opening this week for curbside pickup and delivery!!!!!
If you ask me I think this is a positive move for the Dallas restaurant scene and of course the Trinity Groves area.
Phil Romano, co-owner of Trinity Groves said: “Many people wouldn’t dream of opening a restaurant in this climate, but we are adapting and think Dallas needs a little culinary excitement right now. Now more than ever people need great takeout and delivery options, so we’re here to answer the call. We’re thrilled with Chef Cai’s menu, and we can’t wait to share it with the community, even during this unprecedented time.”
In the wake of the coronavirus crisis, restaurants all over DFW—and the country—have been forced to quickly pivot their business models or close down completely. So now is an unusual time to open a new restaurant. And yet… Trinity Groves is ready to unveil Sum Dang Good Chinese, the new restaurant that has taken over the old Chino space. It will debut on Wednesday, April 1 with its full menu of food and drinks available for curbside pickup (call 469-638-8930) and delivery via Uber Eats, Grubhub, Favor, Caviar, DoorDash and Postmates.
The kitchen is led by Chef Weigou Cai, a 40-year veteran of Chinese cuisine who is the former Head Chef at the lauded Royal China. The menu includes handmade dumplings and hand-pulled noodles, soups, Bao buns, and appetizers like scallion pancakes, crab and cheese rangoon, and two varieties of egg rolls. Entrees feature favorites like Sesame Chicken, Sichuan Beef, Mu Shu Pork, Kung Pao Shrimp, Ma Po Tofu and a huge heap of House Fried Rice. There is even a modern spin on some dishes like Beer Can Chinese Chicken, a whole rack of Sweet and Sour Baby Back Ribs, Chicken Pot Pie Dumplings, a giant flaming sesame ball, and a soup dumpling (The Humpty Dumpling) so big it has to be devoured using a straw and fork! See the attached menu for more.
Wow. I’m in disbelief that 2019 has already come and gone? Where did it go? It seems like it was just yesterday we completed and introduced our BEST Burgers in North Texas for 2018.
2019 was a BIG burger year in North Texas. We had some old restaurants close and a bunch of new ones open. Almost all of them sell some sort of burger.
The burger business is crazy in the U.S.A.
A national research company states that we sell 6.48 million burgers a day around 75 burgers a second! What? Yes, 75 burgers a second! The burger date roughly breaks down as 4,500 burgers every minute, 270,000 every hour, 6.48 million a day, and 2.36 billion burgers a year. Another research study states we sell 50 billion a year worldwide.
I truly don’t care what the accurate numbers are. I just know that almost everyone loves to bite into a succulent, savory and delicious burger.
Even though another year has come and gone, we spent twelve months locating and chowing down on some of the most amazingly creative burger combinations in North Texas.
In 2018, we visited a hundred and twenty restaurants to locate the best burgers. I’m thrilled to say we topped ourselves again for 2019. We didn’t plan it that way… It just happened!
We were running the roads and adding mileage to our vehicles. We visited over 135 locations and chowed down on 200 different burger combinations.
Every time I ate a burger I would say, “On to the next”!
I bet everyone is tired of turkey and ham at this point right after the holidays.
After we spoke with the producer at ABC DAYBREAK about a new BEST food segment we decided to locate and try some of the most savory and delicious chicken dishes in the North Texas area. I’ve eaten chicken from East Texas Sulphur Springs area all the way west to Weatherford trying to locate the most unique savory dishes that everyone can enjoy.
Although this is Texas, and Texans love beef, these days creative chicken dishes grace almost every menu in Texas.
Beef still rings king in Texas but chicken has to be number two without question.
I love telling food stories and I truly believe food always tastes better with a story and a little food history never hurts either.
Ever since I was a little boy I’ve been passionate about food, but I’ve LOVED me some chicken. I like it fried, roasted, baked, grilled, dry roasted, rotisserie-cooked, and even cooked on a trash can lid. Yes, you read that correctly, cooked on a trash can lid. Let me explain!
I was traveling through Jamaica just chowing down on everything I could find (like I’ve done many times before). I was riding in a van and we passed this guy cooking right off the other side of the road. I couldn’t see what he was cooking, but I could smell it. Man… did it smell delicious. Now you have to understand he was cooking roadside in a hut style that was anything but normal looking. It was basically falling down! The food was on top of two trash cans cooking. I could smell and see the smoke. I yelled at the driver, “Hey man what’s that dude cooking and why is he roadside?” The driver yelled back, “Man, that’s authentic Jamaican jerk chicken he’s cooking and he’s selling it”! I told the driver I want to stop when we come back and everyone looked at me like I was crazy. The driver yelled back, “Yea man, gotcha!” We did make our stop and I’ll never forget how incredibly delicious that authentic Jamaican Jerk Chicken tasted coming off that trash can lid. I’ve never tasted that flavor profile again. I purchased three more of those farm-fresh trash can chicken dishes for the road, and off we went.
I don’t care what it’s called I love me some cluck cluck. You just can’t go wrong with a savory delicious chicken dish. Especially when it’s prepared fresh by a creative chef even on a trash can lid.
Here is a little chicken history for everyone;
The History of the Chicken is simple. Domestication of the chicken dates back to at least 2000 B.C. and their ancestry can be traced back to four species of wild jungle fowl from Southeast Asia. … The chicken belongs to the genus Gallus of the family Phasianidae. Domestic chickens are simply classified as Gallus Domesticus. I bet you weren’t aware of that. That where all eating Gallus Domesticus! To tell you the truth I didn’t either until I did a little food research.
I truly don’t care what we call it but I know is delicious!
A talented chef can create so many options for a savory chicken dish using any part of the chicken. There truly are no limits to the deliciousness of chicken. Please enjoy our best chicken dishes choices.
It’s been chilly outside a few days this month. Anytime it’s cold I start thinking about delicious savory chili.
If you follow me, you know how much I LOVE beef or proteins like chicken and pork. That being said winter and the cold time of year always screams CHILI to me with plenty of proteins for that downhome southern comfort feeling.
Today chefs prepare chili with various types of proteins. They use ground beef, smoked brisket, smoked rib meat, bacon, or pork belly, venison, some even use chicken!
Gone of the days of old where chili just had ground beef.
The possibilities are truly endless when chefs are trying to create the tastiest chili dish.
You can’t forget vegan chili… Some folks just want chili without the beef! To each his own. I just want everyone to enjoy some lip-smacking, toe-tapping, knee-jerking chili of their choice.
When I eat my chili I get a bowl of flavorful chili top it with massive amounts of cheese, some onions, jalapenos, and a dash of my favorite hot sauce. I get cozy and start chowing down on my favorite chili.
If you research chili you will find that is was proudly introduced in Texas, yep San Antonio.
“An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled in San Antonio in the early 1700s. Historians do know that chili was a popular meal amongst cowboys and pioneers on the Western frontier. In the 1880s, chili stands became popular in San Antonio selling chili citywide.”