Sensory overload at Trinity Groves

Published on Saturday, 29 April 2017 15:22 - Written by

NELSON CLYDE, Is It just me?

If you find yourself in Dallas, there is a new food Mecca worth checking out at the Trinity Groves restaurant complex. Located near the Margaret Hunt Hill Bridge, the compound is an explosion of epicurean creativity, an incubator for up- and-coming chefs.

Phil Romano, of Macaroni Grill and Eatzi’s fame, among others, partners with chefs in the project.

So far, I’ve only made it to two of the restaurants, The Hall and Chino Chinatown. The Hall is a steakhouse with reasonable prices and a casual atmosphere. If you pay close attention, you’ll see Bob Sambol around the place. Sambol acts as a consultant to the restaurateurs in the project. His namesake steakhouse on Lemmon Avenue remains a reliable venue for a marquee meal.

However, the steaks at The Hall are worth checking out for a different experience.

Speaking of different, Chino Chinatown is a fusion of Chinese and Latin foods. Who knew? Banker turned Chef Uno Immanivong decided to leave a banking career and pursue the passion she had for feeding people.

The signature entrée is the Duck Fat Fried Rice. You can add duck or even lobster to the shrimp; Chinese sausage, Thai roasted BBQ pork, is already included in the dish.

It is finished with a fried egg, sunny-side-up, on top. It is different and delicious.

The Chicken Tinga Wontons are a great example of the fusion of two distinct food cultures and flavors.

The complex features everything from sushi to Mediterranean to fried chicken and a Barbeque joint. Check it out and tell them you read about it here.

Last week, I lamented being kept awake by a bird at the ungodly hour of 4 a.m. Dan Smith sent in the most practical explanation for the dilemma:

Mr. Clyde,

The bird is a Mockingbird. They start around midnight ’til 5 or 6 a.m. Then, the Red Birds start. They aren’t quite so loud. The Bluebird has a soft smooth melody. I’ve lived in East Texas all my life and been out that time of the morning working.

Thanks Dan. Maybe I’ll rearrange my schedule to nights, if the problem persists. I withdraw my angst from the bluebird and will redirect it to the mockingbird from now until resolution.

Tomorrow is the first of May, which to some Southerners means it is time to be ready for the annual Mayhaw harvest. Mayhaws are the core ingredient in Mayhaw jelly and are as rooted in proper Southern tradition as fig preserves.