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Voted Dallas’ “Best Seafood Restaurant” by D Magazine readers.Named Dallas’ “Best Fish Market” 6 years in a row!From party platters to full service catering…and much more than seafood.Enjoy TJ’s in your PJ’s – from the restaurant or fish market. 214-691-23696025 Royal Lane #110214-219-34744212 Oak Lawn “Best Of Big D” Voted “Best Seafood Market” & “Best Seafood Restaurant”“Best Of Dallas” “Best Seafood Restaurant” “Best Caesar Salad” – Dallas Foodie Reviews“Best Lobster Roll” – Crave DFW Blog“Best Breakfasts In Dallas” – D Magazine“Superb Fish” – Texas Monthly“Best Fish & Chips” – The Daily Meal“Best fish tacos in Dallas.” – 100 Favorite Things To Eat In Dallas“The 10 Best Dishes In Dallas 2014” – D Magazine“Neighbors love this place, regulars known by first name.” – Preston Hollow Advocate“Fantastic smoked salmon” – Texas Monthly BBQ“Dallas’ destination for freshest fish.” – Dallas’ Essential 38 Restaurants“The best cocktail shrimp we’ve ever eaten.” -D Magazine“A United Nations of fish.” -Dallas Observer I am test text for Image with text shortcode.
“They sell different type of Japanese stuff like the green tea Kit Kat, ramen, sushi ingredients.” “I had their ladybird roll, spicy tuna roll and miso soup.” “Fresh crab sushi, delicious chicken teriyaki rice bowl, LBJ roll...yummy plus $1 for green tea ice cream.” "Tried this place out for the first time a couple weeks ago. Went close to around 1:30 to try and avoid a crowd. It was still crowded and with a wait, but they quoted 30 minutes and it was about that length…" "The food was excellent. I tired the tangy orange chicken. It was very refreshing and delicious. The restaurants is very clean and the ambiance was relaxing. The service is very good and attentive." "I like this place a lot! I'm staying across the street at the Baylor Plaza Hotel while I get chemo. Salads, juices, smoothies, and grain/rice bowls are perfect for me right now. I got a Tokyo Bay bowl…" "My husband and I went to check this place out on a recent Friday night. When we walked in, we were warmly greeted by an energetic hostess who explained the process.
She gave us our table number and told us…"is brimming, bursting and oozing with all that we love about food–in delightfully bite-sized chunks, served up daily. L.A. and NYC are wild about poke (POH-kay). A fleet of restaurants with names like Okee Poke and Pokeworks are popping up to serve the traditional Hawaiian fish salad, which is like a deconstructed sushi roll in a bowl. It’s made with large cuts of tuna marinated in soy sauce, sesame oil, sesame seeds and green onions, served along side rice. This coastal restaurant craze hasn’t reached us here in Texas — My Google search for “Texas poke restaurant” returned Pok-e-Joe’s Smokehouse. But, poke has a lot going for it: It’s simple to make at home, flavorful, customizable, easy to eat on-the-go, and (drumroll, please!) it’s healthy. So, whether you’re a seasoned seafood foodie, new to poke and stoked about trying your hand at what is basically the spirit of Aloha in a bowl, or maybe looking for a new a flavor of protein that won’t derail your Paleo diet and Crossfit workouts, poke is for you.
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best sushi roll at benihana Don't Forget the Little Things in the Holiday Home Stretch Party Like A Pro Sidedish by D Magazine Texas Monthly’s Eat My WordsGet Daily Dallas News HeadlinesSign Up The news has been hard to avoid: Our food supply is rife with fraud. Parmesan cheese that contains wood pulp filler, sunflower oil posing as "extra virgin" olive oil, and meatballs that contain traces of horsemeat have all made headlines. As a columnist for Forbes and USA Today, food writer Larry Olmsted has written about all of that and more, from bogus Kobe beef sold in fancy restaurants to supermarket spices adulterated with common weeds.
In his new book Real Food/Fake Food ($28, Algonquin Books), Olmsted delves deep into the dark aspects of the food chain in America, revealing the dirty secrets about how our food is marketed and labeled - and what's right and especially wrong with what we eat. Written in a direct and thought-provoking style, Olmsted explains why there may not be a trace of lobster in that lobster roll, no snapper in a snapper sushi roll, and no Champagne in that bottle of champagne. Staples like coffee, juice and honey are also fraught with peril. And once you read his book, you may think twice before eating seafood like shrimp and tilapia. Olmsted's golden rule: Buyer Beware. Question: You've identified a number of disturbing secrets about the foods we buy. Is there one in particular that keeps you up at night?Olmsted: For foodies I think the single biggest surprise will be the fact that restaurants are categorically exempt from the labeling laws that govern food retailers and producers.
If a cattle producer puts USDA Prime on beef that's Choice, it's a crime. But not for restaurants. Studies have shown that most eateries make erroneous claims.Question: Can you give us some examples? Olmsted: Restaurants might use terms on their menus like dry aged, natural, responsibly raised, heirloom, fresh, seasonal, antibiotic free, organic or wild caught, for example, but they're often not telling the truth. The Dover sole probably is not from Dover (or even sole) and the Kobe beef almost certainly is not from Kobe (or Japan at all).Question: Can a consumer use price to gauge whether a product is real or fake? Olmsted: The worst part is that this is just as true - or even more so - at the fancy, expensive places.Question: What are a few red flags on menus? Olmsted: Some of the biggest red flags are anything with truffle oil, like the seasoning doused on French fries. The so-called truffle oil is laboratory made and has nothing to do with actual truffles. Red snapper is the most commonly faked fish;