Tei-An on D Side Dish:
It was wonderful to see Tei-An noted in "Four Fall Favories: The Pumpkin Roundup" for their Soy braised Kabocha pumpkin. Carol Shih wrote on DSide Dish, "Tei-An
holds a special place in my heart. Everything that comes out of
Teiichi’s kitchen should be preserved in a special food museum so future
generations can get a taste of this Japanese food art that’s happening
in One Arts Plaza. Kabocha pumpkins, which I spotted at Tian
Tian Supermarket in Richardson this weekend, are Japanese pumpkins that
are a pain in the assassin to cut open. It requires a special knife and a
very strong arm. But once you figure out a way to open this ugly,
green, squat-looking pumpkin, the juicy insides are worth all that work.But once you figure out a way to open this ugly, green, squat-looking
pumpkin, the juicy insides are worth all that work. Teiichi serves a
slice of seaweed over his braised kakobcha pumpkin slices ($4.00), which sit in a bed of savory soy broth."
The Greek on CultureMap Dallas:
We're excited to see The Greek noted on CultureMap Dallas as one of the "New on the Dallas restaurant scene: A crazy spate of fall openings." Teresa Gubbins wrote,"New concept from folks behind Ziziki's takes over the space previously occupied by The Commissary." The Greek is on track to open October 19th.
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