Other discounts are available from the Technology Store, State of Texas Department of Information Resources, and Dell Computer (Use member id US37924290). In appreciation of our local community, it is the practice of the Comet Discount Program to only list businesses and vendors that reside in Richardson, Dallas or a surrounding area, are of interest to our general employee population, and are considered to be in good standing as determined by UT Dallas. Participate in Comet Discount Program → Fish Market Ahi Tuna Steaks Be the first to write a review Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product. View full Product Information Disclaimer Grilled Tuna Taco with Feta Cheese Grilled Ahi and Avocado Poke Include usage tips, key benefits, and helpful suggestions.

Did you have a good or bad experience? Would you recommend this to friends or family? Be respectful to others.After posting about my new favorite fish, escolar, I got an interesting comment from Another Outspoken Female at Confessions of a Food Nazi. She said that she had this fish in Australia and it has caused her excessive gastric distress. As it turns out she is not alone. Some on-line research revealed that Escolar contains an extremely high level of gempylotoxin, a strong purgative oil similar to castor oil. where to buy sushi grade tuna in sfThese large molecules are hard to digest, and may lead to intestinal cramping and diarrhea. sushi tei menu plaza senayanIn 1992, FDA even advised suppliers not to import it, but it backed off in 1994 and you can now find escolar in many restaurants.popin' cookin' sushi buy online

It looks like there are 3 things that are important to consuming this fish safely:Make sure you are buying escolar (not its close relative oil fish that is sometimes sold as escolar). In other words, buy it from a reputable fish mongerMake sure it’s fresh. Due to the high oil content, escolar spoils faster than other fish. So keep it in its packaging sandwiched between ice-packs and cook within 2 days of purchase.Keep the serving size small. As long as your serving size is 6oz or less, you are not likely to experience any digestive symptoms. jiro dreams of sushi megavideoThis is pretty small – think upscale restaurant, multi-course dinner kind of small. food delivery in the glebe ottawaBut remember that this is a very filling fish, so you probably don’t want a large serving anyway.sushisamba london online booking

Escolar is becoming very popular with restaurant chefs, and many restaurants in US sell 40-50 portions of it per week without any complaints. So giving this fish a try is not likely to be the most dangerous thing you’ll do in your life. However, try it in small portions the first time to see how it agrees with you, and don’t serve it to people with compromised immune system or digestive problems.Lee Anne Wong is "hellbent" on delivering more authentic pokesushi west hampstead londonPerry’s Steakhouse & Grille has been a well-loved part of Uptown since 2010. Nestled right in the heart of Dallas’ hippest area, it sits between the Ritz Carlton Hotel, the new Klyde Warren Park, The Crescent, Hotel Zaza, and The Arts District. In addition to fresh-cut Prime beef and our signature pork chop, this restaurant features five Private Dining rooms, a wine wall featuring more than 5,000 bottles, and personal wine lockers – so you’ll never be short of a drink.

11 AM - 10 PM 4 PM - 10 PM 4 PM - 9 PM Perry’s offers the most unique private dining experience for your most important business and personal moments. With options available to accommodate groups, from six to 40, Perry’s private dining rooms were each designed with a different mood and feel to create the perfect setting, no matter what the occasion. From an important business lunch to a casual group get-together to special family celebrations to the most elegant affair, Perry’s dedicated team will ensure your event meets all your expectations. Our Sales Managers will provide attention to even the smallest detail, assisting with menu selection and wine pairings from our extensive selection of hundreds of wines. It’s five-star service made to order…and it’s a quintessential Perry’s experience. Submit a Private Dining Request Select rooms may be combined for larger parties. Please contact your Sales Manager for specific location details.

Seats up to 14 guests. Seats up to 32 guests. Seats up to 40 guests. Seats up to 12 guests. Bar 79Bar 79Bar 79Bar 79Bar 79Dallas has never had — nor may ever have — a more ebullient restaurant emissary than Dean Fearing. Nearing 60 but indefatigable, always working the crowd in a pair of ornate Lucchese cowboy boots, his country-boy charm and bombastic cooking has wooed customers for three decades. He helped sire Southwestern cuisine during his 21-year tenure as the executive chef at the Rosewood Mansion on Turtle Creek, and in 2007 he built his self-named home base in the Ritz-Carlton Dallas. Fearing's is one of the country's most spectacular dining spaces. Enter through the Rattlesnake Bar, framed by mahogany and backlit honey onyx that casts an almost sci-fi glow, like you could reach through it into a parallel universe. The actual restaurant features four areas (all serving the same menu) with entirely distinct personalities. Mansion habitués favor the formal Gallery, with its hardwoods and rugs and soothing shades of bamboo.

The Sendero is airy and genteel, featuring a shimmery Murano chandelier and non-tacky wicker furniture. A patio arranged among blue-tiled fountains particularly beckons during the fall months. Dean's Kitchen is the most casual and the buzziest; it's where hostesses often seat first-timers. Over the years, I've sometimes been more taken with the surroundings than the food. Fearing adheres to the more-is-more plating aesthetic, and his entrees (say, for example, halibut coated in barbecue spices with succotash, crabmeat, Tabasco-bacon gastrique, and fried okra) can be astonishing or overbearing, depending on how cohesively the myriad ingredients unify. And misses don't sit well when mains cost between $44 and $58. That said, I've never enjoyed Fearing's more than at a recent brunch. Daylight meals are still no giveaway. A three-course meal clocks in at $38; individual starters cost $12 and entrees $24. But the meal framed the chef's particular genius for framing high-low Texas flavors.

Beef enchiladas possessed all the cheesy-crispy charisma of versions served at Tex-Mex joints across the state, except the spices in the chili gravy was more finely tuned (the amount of cumin exactly right) and a decorative squiggle of cilantro cream smoothed the heat. An appetizer of two fish tacos, so large they could easily sate a smaller appetite, came piled with glossy slaw and crumbled cotija queso. The layers of crunch came together marvelously. A vegetarian combo platter included fried avocado and a lush spinach taco. Fearing's signature tortilla soup — a piquant, tomato-laced broth poured into a bowl filled with smoked chicken breast and other garnishes that evoke the region — fit neatly into this mélange. The breezy mood of Dean's Kitchen, with cooks and stoves in full view and the light oak paneling extra cheerful on a sunny Sunday afternoon, was as enticing as ever. It was the food, though, that delivered the most satisfying sense of place. For years Dallas was known (rightly, by my experiences) as barbecue hinterlands.

Transcendent brisket required a drive to central Texas. That changed in 2010, when Justin and Diane Fourton launched Pecan Lodge, which began as a stall in the Dallas Farmers Market. In a pit named Lurlene, Justin mastered smoking brisket over mesquite until the meat and fat melded into a lush mass, the exterior blackened to come-hither bark. Media attention gained momentum, and by 2012 there were weekend lines snaking the length of the building. Last year, Texas Monthly named it the second best barbecue in the state. Dallas 'cue had caught fire at last. A change in the public market ownership forced the Fourtons to relocate: They reopened six months ago in the Deep Ellum neighborhood near downtown, in a freestanding building large enough to keep the crowds moving quickly. Having scarfed down the brisket at the previous location, I found the version here (which is now smoked over hickory and oak, no more mesquite) equally superb, and maybe more so. Few barbecue restaurants can achieve and maintain the status in which the nubbly beef maintains a near-molten texture.

It is the must-have meat. Taut pork ribs come in a close second. Pecan Lodge serves more Southern-leaning sides than the standard beans and slaw in most Texas joints. Mac-n-cheese sprinkled with bacon and porky collards insinuate the pig into cow-country traditions. The kitchen also produces wholly respectable fried chicken, though it should only be considered a protein addendum to the star attraction. Nothing about Matt McCallister's food hews to Texas traditions, and it keeps his dining room full. McCallister previously worked for Lone Star stalwart Stephan Pyles but launched his own restaurant cooking with a modernist slant not before seen in Dallas. Powders and foams at first embellished plates. Two years in, though, McCallister now takes his most winning cues from New Nordic aesthetics. The closest item to a straight-up steak is wagyu medallions (cut from the rib blade) cooked sous vide for three days and arranged around hay sabayon with curly endive and pâte à choux potatoes.

Slivers of trout, rolled and poached, perch at the edge of a bowl among nasturtium leaves and sheets of the fish's crisped skin. In the center is a well of buttermilk sprinkled with dill. Smoked trout roe warms the flavors. If McCallister's food possesses an edge that deviates from the typical North Texas restaurant, much of it is still broadly accessible. Burrata, mint, and sunflower sprouts liven up the ubiquitous beet salad. He uses tagliardi, a rectangular pasta, to ensnare rich Bolognese. Fun variations like house-made lambs tongue pastrami and chorizo made with goat give the handsome charcuterie board an inventive jolt. (It also includes more familiar salumis and prosciutto for the less adventurous.) A frisky dessert has peanuts, gentle curry, and coconut milk dancing around a milk chocolate cake. It's heartening to see such a progressive restaurant thriving in Dallas, though the restaurant was so busy on a weekday evening last month that the hospitality faltered at meal's end.