Subway, the huge nationwide sandwich chain, is rolling out its first-ever breakfast offerings, started on April 5. Products were very well received in a limited test that included many Canadian outlets.
According to Subway:
The sandwiches will be made with omelets- regular eggs or egg whites and cheese -served on English muffins, flatbread or Subway's fresh-baked sub rolls. Options include Western egg and cheese, Black Forest ham and cheese, bacon and cheese and steak, egg and cheese. Customers can add any of Subway's regular lunchtime condiments or vegetables to their order. Prices range from $1.75 for an English muffin melt to $6 for a footlong sandwich.
Prices for breakfast offerings will range from $1.75 to $6.00. Apparently Subway has decided to pass on the hotly contested value segment for the product rollout.
Subway has also been touting its industry-leading animal welfare policies, including using eggs only from cage-free chickens.
More information is coming out about John Tesar's exit from his eponymous restaurant. We broke the story last week about Tesar's hasty and unexpected exit, and a whirlwind of speculation has surrounded the chef's moves.
Last night, John Tesar recently spoke with D Magazine's Nancy Nichols about his leaving Tesar's in the Woodlands. We're quoting the highlights, and you can read the full interview on D Magazine's site.
In short, Tesar is leaving the Houston area, and heading back to Dallas.
NN: Are you coming back to Dallas?
JT: I am coming back to Dallas. Currently I have 2 options. They are two separate entities. I have signed a letter of intent with both.
Our source for the original story told us quite plainly that Tesar was fired by the restaurant's investors. Tesar himself tells a different story:
NN: So were you fired from Tesar’s in Woodlands?
JT: I voluntarily decided to walk away from Tesar’s. I was not fired; I walked away. It’s not going to effect my future.
Tesar goes on to present his version of what happened:
NN: So give me the short version of what happened?
JT: I do not wish ill on my ex-partners. They enticed me to leave New York when I was with David Burke [at Fish]. I went into the business with good will. I realized that the project was opening in the middle of a recession and was undercapitalized. We started out with three partners and the 2 majority partners [Bill and Hilary Burke] pushed out my main contact. But we built this thing [restaurant] and got good reviews. But they had no experience in the restaurant business and we knew it wasn’t going to make enough to pay me, especially since I have a family.
We're sorry to see John Tesar leave the Woodlands. He's a very talented chef, and his restaurant raised the bar for both fine dining and great burgers outside the Loop.
When asked about the fate of Tesar's in the Woodlands, the chef made a telling comment:
JT: The restaurant is doing well—just not well enough to pay a John Tesar-style chef. I gave them back my 20 percent and we are still wrangling over things like money the and name. It’s a good restaurant.
Reading between the lines, it appears that Tesar was expecting from his months-old restaurant the type of salary that an executive chef would receive at mature, successful establishment. That sounds naive to me; part of the reason a key employee gets equity in a startup is the fact that he's willing to work for less than his normal salary. The term is "sweat equity", and it's one well known to folks who work in startups. Sweat equity can make a key employee rich when the business succeeds, but it means that he won't be paid a high salary until the business becomes profitable. It's a great example of capitalism in action.
Apparently Chef Tesar wanted to have his steak, and eat it too.
Unless you've been living in a cave, you know that Congress passed the most sweeping healthcare reform legislation in decades. It mandates all sorts of changes in the healthcare industry. But did you know it also mandates changes for restaurants?
One change that will be obvious: If a restaurant has more than 20 locations, it will have to place calorie information on the menu, so it's easy to read while ordering.
We think this is a provision that's long overdue. Due to hectic lifestyles, many people, especially in Houston, eat at restaurants several times a week. It's often difficult or impossible to know how many calories a dish contains, or how many can be saved by choosing between two dishes.
Now the information will be readily available to consumers, and each of us can decide whether or not to factor it into our dining decisions. We applaud this.
Chef John Tesar is expected to be making an announcement this afternoon about his new, exciting plans. We'll be posting the news as soon as we get them.
We're hoping that Chef Tesar decides to stay in the Woodlands. In the few months that it's been open, Tesar's has established itself as the best restaurant in the area. And it's an area with plenty of hungry residents who don't mind paying for good food, as the success of Jasper's has demonstrated.
While we wait for the announcement, those who enjoy a bit of restaurant biz drama should read the comments in this thread on D Magazine's Side Dish. There's also some banter on CultureMap surrounding the event, but it's nowhere near as amusing.
One thing's for sure... he's got a fan in "Pastry Lady". I have a feeling she is the anonymous commenter on our earlier Tesar story.
Chef, you need to hire this woman. She's got your back.
The James Beard Foundation has announced its list of finalists for the 2010 awards, via Twitter. Congratulations to Bryan Caswell of Reef, a finalist for Best Chef, Southwest.
The list:
Best Chef: Northwest: Naomi Pomeroy, Andy Ricker, Ethan Stowell, Cathy Whims, Jason Wilson
Best Chef: Pacific: Michael Cimarusti, Jeremy Fox, David Kinch, Matt Molina, Michael Tusk
Best Chef: Southwest: Bryan Caswell, Saipin Chutima, Ryan Hardy, Claude Le Tohic, Rick Moone
Best Chef: South: Zach Bell, Scott Boswell, John Harris, Christopher Hastings, Michael Schwartz Best
Best Chef: Southeast: Hugh Acheson, Sean Brock, Linton Hopkins, Andrea Reusing, Bill Smith
Best Chef: Mid-Atlantic: Cathal Armstrong, Jeff Michaud, Peter Pastan, Michael Solomonov, Bryan Voltaggio
Best Chef: New York City: Michael Anthony, Wylie Dufresne, Gabrielle Hamilton, Daniel Humm, Michael White
Best Chef: Northeast: Clark Frasier and Mark Gaier, Peter X. Kelly, Michael Leviton, Tony Maws, Marc Orfaly
Best Chef: Midwest: Isaac Becker, Gerard Craft, Colby Garrelts, Alexander Roberts, Lenny Russo
Chef: Great Lakes: Michael Carlson, Koren Grieveson, Arun Sampanthavivat, Bruce Sherman, Alex Young
Rising Star Chef of the Year Award: Timothy Hollingsworth, Johnny Monis, Grégory Pugin, Gabriel Rucker, Sue Zemanick
Outstanding Pastry Chef Award: Amanda Cook, Michelle Gayer, Kamel Guechida, Nicole Plue, Mindy Segal
Best New Restaurant: Bibou, Flour + Water, Frances, Locanda Verde, Marea, RN74
Outstanding Service Award: Alinea, Joël Robuchon at MGM Grand Hotel & Casino, La Grenouille, Michael Mina, Vetri
Outstanding Restaurateur Award: Tom Douglas, Pat Kuleto, Keith McNally, Richard Melman, Stephen Starr
Outstanding Restaurant Award: Babbo, Boulevard, Daniel, Highlands Bar & Grill, Spiaggia
Outstanding Chef Award: José Andrés, Tom Colicchio, Gary Danko, Suzanne Goin, Charles Phan
In its March 18, 2010 issue, the Houston Press recognized ten Houston blogs that rock their world. Among a crowded field of truly outstanding talent, H-Town Chow Down was one of two Houston food blogs to be honored.
We were both extremely surprised and deeply honored. Houston has no lack of top-notch food blogs, many of which you'll see listed on our sidebar. To be selected from this impressive field is an accomplishment of which we are very proud.
Thank you to Cathy Matusow and the rest of the Houston Press staff for selecting us from this incredibly talented field. Writing this blog is at times exciting, frustrating, rewarding, and befuddling, but never boring, and recognition like this motivates us to do an even better job. We've met some fantastic people in the process, and enjoyed some truly memorable meals, but more than anything, we've connected with many of our readers, met some in real life, and enjoyed the interaction, especially when they disagree.
We look at this recognition by the Houston Press as a challenge for us to reach higher and deliver an even better product for our readers. Thank you again to the Houston Press and our readers.
Today we had to run by Market Street to pick up something for dinner, and drove by the location of 1252 Tapas Bar, the new Tapas spot in the Woodlands. They're getting ready to open in a few days, and we had a chance for a brief look-around and a chat with Hernan, the manager.
The focus of the establishment is obviously tapas, but it's also going to offer a wide selection of wine and a full bar. The bar and mingle area take up a good portion of the bright, airy restaurant, and there's an outside patio overlooking the Woodlands Central Park, complete with both tables and sofas for lounging.
This is the organization's first restaurant in the US. Previously, they have operated restaurants in Mexico City.
Since the closing of Mi Luna, the Woodlands has been without a good place to enjoy tapas. We're looking forward to sampling the tapas at 1252; we'll be back for a full report after the grand opening.
Way back in post-WWII Texas, one nightclub stood above the rest. It offered the best entertainers, the hottest crowds, and the best illegal gambling in the state. It was the infamous Balinese Room on Galveston island, the swankiest spot on the Gulf Coast.
“Deep in the South of Texas
not so long ago,
there on a crowded island
in the Gulf of Mexico
it didn't take too much money,
man, but it sure was nice.
You could dance all night if you felt all right,
drinking whiskey and throwing dice.
And everybody knows
it was hard to leave.
And everybody knows
it was down at the Balinese.”
“Balinese” – ZZ Top – 1975
The Balinese was the jewel in the crown of Sam and Rosario Maceo’s Galveston-based empire. The Maceo brothers were Italian immigrant barbers turned bootleggers, who ended up as a gambling club owners. Their holdings on Galveston Island were immense, and their influence helped Galveston weather the depression far better than most other cities across the nation.
The Maceo empire was the dominant force on Galveston Island during this period. It included the Turf Athletic Club, often referred to as the "Weekend Bank of Galveston". The TAC would cash checks and loan money for its patrons.
The Balinese started its storied history in 1923 as the Chop Suey, at 21st and Seawall. It was closed nine years later for a gambling violation. Four years after that, it reopened as an oriental restaurant and night club, called the Sui Jen. The Sui Jen was a successful enterprise for Maceo, but as with the modern restaurant business, it's often time for a change. Maceo had a new idea for the Sui Jen.
America was in the midst of World War II, and at the time, many Americans were uneasy with all things oriental. Ever the astute businessman, Maceo remodeled the Sui Jen in a South Seas motif, and christened it the Balinese Room in 1942.
In its heyday, The Balinese played host to high rollers from all over the country, including local legends Glenn McCarthy, Diamond Jim West, and Howard Hughes. The showroom featured headliners such as Frank Sinatra, Sophie Tucker, Burns and Allen, Bob Hope, and Jack Benny. Long before Las Vegas attracted the big names to the desert, Maceo’s Balinese Room brought ‘em to Galveston.
For many years, the Balinese resisted attempts to shut down its illegal activities. According to one former employee, the Balinese was raided on 64 consecutive nights without a single bust.
Its defense was ingenious. The casino was at the far end of the pier at 2107 Seawall, about 600 feet from the entrance on shore. When the Texas Rangers would raid the place, a buzzer sounded in the gaming room, and chips, cards, roulette wheels, and other gambling devices were hidden in the walk-in safe, or in special compartments in the walls. The gaming tables would be set with tablecloths, china, and silver. The band would strike up “The Eyes of Texas”, and patriotic patrons would stand up and start singing, and the crowd would slow the progress of the rangers rushing to catch gamblers in the act.
Local law enforcement looked the other way. Frank Biaggne, sheriff of Galveston County from 1933 until 1957, was asked why he didn’t raid the notorious place. He replied that it was a private club, and he was not a member.
The Balinese Room’s luck ran out on May 30, 1957, when new sheriff Paul Hopkins made a raid. He demanded entrance, and two detectives (disguised as gamblers) who were already in the casino stopped employees from stashing the evidence. The charges stuck, and the equipment was confiscated and destroyed.
The Balinese Room was finally shut down, and sat empty. In 1961, Hurricane Carla tore through Galveston, and damaged the former hotspot. Many of the piers that supported the structure had been washed away, and over the subsequent decades, the building decayed further. No one would have been surprised to wake up and find that the Gulf had swallowed up the old structure after a heavy storm.
Fast forward to 2002. After several false starts, someone has finally resurrected the famous Galveston landmark. Houston attorney Scott Arnold is the man behind the new Balinese Room, and he’s off to a great start.
As you drive up, you notice that the damaged piers have been replaced, the 600-foot long building has been repaired and repainted, and the atmosphere of neglect is gone.Entering the building takes you into the new gift shop, featuring a collection of new Balinese Room merchandise, and some interesting artifacts, such as the original chalkboard ledgers that were used to tally the odds for baseball betting. The faded names of the old Texas League teams could still be read.
Further back along the pier, you’ll pass new businesses along the long, narrow hallway. A hair salon, an internet café, a metaphysical shop (featuring psychics, crystals, and swords) and a massage studio (with a unique glass floor that looks down upon the waves under the building) lead you back to the entrance to the Balinese Room proper. These small shops represent a departure from the original Balinese.
Finally, one approaches the entrance to the first big room. There we met Scott Arnold, attorney and real estate speculator. Scott showed us around, clearly proud of what he’d accomplished. And for good reason. The work that’s been done to the once-decrepit Balinese Room is nothing short of spectacular.
The old South Seas murals looked brand new; according to Arnold, they only required a light dusting after all the years of neglect. The palm trees, resplendent with black neon, fish netting, and an assortment of glass globes and sea artifacts (all original) looked just as they must have before the Rangers shut down the Balinese.
An older couple took to the dance floor and moved gracefully to the music. They were smiling and having a wonderful time. I had to wonder if their parents had done the same thing fifty years ago.
I asked Scott Arnold if I could see the old casino room. He smiled, and led me to a door at the back of the showroom. He unlocked it, and we entered the once forbidden space. “This room required the most work” Arnold noted. And the work was still going on. New flooring had been put down, and a fresh coat of paint lined the walls. Arnold showed me where the gambling machines used to sit. Around the room were panoramic windows looking out into the gulf, and over to the Flagship Hotel on its nearby pier.
Behind me, I noticed some beautiful acrylic drawings. Arnold told me that they were original, and some of the oldest works by Grace John. Many investors would be tempted to sell off this memorabilia, but Arnold plans to keep them right were they are, keeping a watchful eye over the back room.
Scott Arnold has big plans for the Balinese Room. He’s looking for a restaurant tenant, and a nightclub. Unless the laws in Texas change, gambling won’t be returning to the Balinese room, although I get the feeling from many of the folks visiting for brunch that they wouldn’t mind.
We reentered the showroom, and I talked with one of the bartenders; Jose Rey. He told me the story of the legendary Balinese room bartender Santos Cruz, who mixed a new drink for singer Peggy (Margaret) Lee in 1948. He named that drink after the Spanish version of her name: Margarita. You could sense Jose’s pride that he was working in such a historic place.
By the dance floor, the same piano that Duke Ellington used to play was being put to good use by a jazz pianist. She sang and played a selection of jazz and Big Band hits, and her voice filled the showroom with magic. In many settings, the music would have felt retro, almost silly. But here in the Balinese Room, it felt right. I was sorry I’d left my tux at home.
Over the years, I’d often talked with friends about the glitzy history of Galveston, and how the island is a shadow of its storied past. We talked about how amazing it would be to see the notorious Balinese Room brought back to its former glory. And now, thanks to Scott Arnold and his vision, it's happening.
On this Sunday during Mardi Gras, I found myself standing in the storied showroom of the Balinese Room, listening to my father’s music, and loving it. For a moment, I lost myself in the music and if I squinted just right, it was Saturday Night, I was back in the 40’s, at the swankiest joint on the Gulf Coast. Duke was on the keys, Sinatra was singing, and I was tappin' my toe, living the Delicious Life.
For those folks who'd like to experience the Balinese Room in person, the club is currently (as of March 2003) open most Friday and Saturday nights with live music, as well as the Sunday lunch. Look for the hours to expand as summer approaches.
Contact Information:
Balinese Room
2107 Seawall
(21st @ beach)
409 762 9696
www.Balineseroom.net
"The infamous Galveston landmark rises from the dead"
was written by Albert Nurick, March 4, 2003
HOUSTON --Tony’s Restaurant, the product of Tony Vallone’s life-long devotion to fine dining, will be honored at the Galleria Chamber’s annual Texas Legends Gala at the Omni Riverway tonight, Friday, February 19, 2010, at 7:30 p.m. Energetic and entertaining radio personality Sam Malone will serve as MC for the evening, alongside New York food critic and Esquire magazine columnist John Mariani, who will offer a colorful keynote address. Mike & Betty Tapick, owners of Martin Foods, along with Ileana Trevino, CEO of Memorial Hermann Foundation, and husband Michael Trevino, of Reputation Management Associates, will serve as Honorary Co-Chairs for the event. “We are thrilled to be part of this Texas Legends Gala and to recognize the Vallones contribution to Houston’s culinary scene,” said Ileana Trevino. A “Friend of Tony’s” and local legend herself, Yvonne Washington will perform standards to contemporary fare for gala patrons.
Tony Vallone is a master of the arts. His paintbrush - some of the world’s tastiest ingredients; his canvas - cuisine. Tony is a patriarch in the restaurant business, both locally in Houston, TX and around the globe. His talents in the kitchen and creation of brilliant, exquisite meals can be expressed simply as innovative. Houston has given Tony and his family so much as a city, and he won’t stop at returning the favor. An entrepreneur at heart, Vallone built a well-established eatery empire including establishments such as the famous Tony’s (coming up on its 45th year as one of the world’s most admired fine dining locales), Anthony’s, Vallone’s, La Griglia, the Grotto restaurants, Los Tonyos, and his latest endeavor, creating an exceptional old-world Italian menu at CIAO BELLO. From the posh to the casual and fun, Tony’s kingdom of restaurants is governed by one rule: Our guests become our extended family and our new friends. Pamper those guests with exceptional, innovative food, excellent wine and impeccable service.
This restaurant mogul’s impact extends far beyond the business of food. Vallone supports many civic and national philanthropic causes. He currently sits on the board of the Texas Heart Institute, M.D. Anderson and the University of Houston Conrad Hilton School of Restaurant and Hotel Management. Feeling right at home in the spotlight of the Nation’s fourth largest city, Houston, TX, Tony was the first Texan inducted into the National Restaurant Association Hall of Fame in 1982 as well as the first American-born board member of the famed Gruppo Ristoratori Italiani of Italy. He authored the highly successful tony’s…the cookbook. Tony has been a guest speaker at numerous civic and collegiate events and has appeared on behalf of his restaurant on national and local television. Among his many recognitions and awards, Tony has been inducted into the Nation’s Restaurant News “Hall of Fame” and was elected to the Culinary “Who’s Who of Texas.”
In December of 1998, Southern Living name the Vallone family “Houston’s Dining Dynasty,” calling Tony the “Taste-master of Texas.” He has served six U.S. presidents and numerous foreign presidents and dignitaries. Tony’s heart is in his restaurant. He enjoys working with his chefs and loves a culinary challenge. “Attention to detail” is the common denominator of his restaurant, and his entire staff is privy to his favorite motto: “You’re only as good as your last meal.”
The movie industry has the Oscars. TV has the Emmys. The food industry has the James Beard Awards, and four Houstonians are nominated for the prestigious national awards, presented by the James Beard Foundation.
Plino Sandalio of Textile is nominated for Outstanding Pastry Chef. Plinio has built a name for himself with his innovative, often surprising dessert creations. He was a recipient of one of our 2010 Chow Down awards.
Justin Basye of Stella Sola is nominated for Rising Star Chef.
Jim and Levi Goode, of Goode Company Seafood and Goode Company BBQ, are semifinalists for Restaurateur of the Year.
The award ceremony takes place on May 3, 2010 in New York City.