EATS

Chef Vijay Sadhu really, truly, at last launched his new menu at Addison's Clay Pit a week ago. Take a look here.

Note when you click: This web address (www.claypitdallas.com) is different from the old web address (www.claypit.com), which remains tangled with the restaurant's former ownership.

It took a while for the menu to be permanently rolled out. I stopped in a few weeks ago expecting Sadhu's fresh perspective and instead found the old menu, augmented by a list of mango-inspired specials, still in full effect. Apparently the new offerings had been available sporadically. Aside from a sour mango curry speical, the meal was very ... standard.

Many of these creations, now absolutely in place according to Sadhu, look far juicier. Some dishes to watch for:

Cochin soft shell crab appetizer (inspired by the city in Kerala, which I'm actually headed for next month. If anyone out there knows of great restaurants in Kochi/Cochin, please email me with suggestions).

The "From The Clay Pit" section of the menu received the most dramatic makeover. Duck, rabbit, quail, sea bass, filet mignon baked in the tandoor: Just as Sadhu promised a couple months back.

There's also an off-the-menu dessert special that you should ask for. It's called shrikhand, a Gujarati specialty, and it's very simple but so soothing: Strained, thickened yogurt is mixed with ground cardamom, saffron and sugar. Think Greek yogurt, perfumed exotically. I fell in love with this dessert during my Indian-food-at-home phase when I lived in New York and power-cooked my way through Yamuna Devi's Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking in a kitchen that was essentially a short counter. Too bad blogging wasn't around then, worthy topic, very Julie Powell.

Look for an update review of Clay Pit in the next couple months. If you try some of these new dishes, send us a report.

PS: Shannon reminded me that Clay Pit is having a wine dinner tomorrow.

...and we're warning you, don't read his entries unless you are prepared to be very, very hungry. And very, very jealous:

It's a rainy day here on the beach. The wind is howling and it is somewhat chilly, but much better then 105-degrees-in-the-shade back home.

Yo, JT -- that's cruel, dude. (Besides, it's only 81 here! It won't be 105 again until next week!)

Chef then gives deserved props to his crew back home:

I almost* feel guilty that I'm wearing a jacket in August, in Spain, eating the best food in the world, and my wonderful kitchen crew at the Mansion is sweating through the week. I appreciate the people I work with more than I can say. Their talent and passion for excellence allows me to take this trip so I can bring more ideas back to the kitchen. If you're reading this, guys and gals -- THANK YOU many times over.

(* Notice the "almost." Hee!)

Master Sommeliers and Masters of Wine are rare birds, numbering ia few hundred worldwide because the requirements for these credentials are so exacting (as we just saw this past weekend at the Texas Sommelier Conference in Austin).

Tomorrow evening, you can tap the wisdom of Joel Butler, one of America's first Masters of Wine, who will lead a casual tasting at Dali of several interesting wines, including Artemis from Stag's Leap Wine Cellars. (The vineyard scored the top red at the 1976 Judgment of Paris that catapulted California wines onto the world scene. The current film release, Bottle Shock, is a romanticized fictionalization of the famed tasting, its story centered on the white wine that won.)

Wines for tasting, which takes place from 4 to 7 p.m. Wednesday, include the 2007 Chateau Ste. Michelle Indian Wells Riesling and 2007 Chateau Ste. Michelle Eroica Riesling. From Antinori: the 2006 Scalabrone, 2006 Il Bruciato and 2005 La Braccesca Bramsole. And of course, the Artemis. It's $40. Dali Wine Bar and Cellar is at 1722 Routh St., One Arts Plaza; call 469-385-9360.

One of our Best in DFW favorites for mid-priced seafood ceased operation last night. This email went out from BayGrill owners John Ingram and Deborah Lloyd:

To our BayGrill Customers and Friends,
Effective today BayGrill closed it's [sic] doors. After many months of landlord conflicts and trying to renegotiate our lease terms, the landlords chose to lock us out this morning. This was not anticipated by us. We would like to thank our loyal customers for their support and dedication. It is with great sadness that John and I say thank you and goodbye.
Sincerely,
John and Deborah