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July 2009
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If you're a regular at Jimmy's Food Store, you already know that brothers Mike and Paul DiCarlo have closed out their regular groceries, which the neighborhood depended on at one time, and gone all-Italian. I went by yesterday, and Paul showed me where they've made room for more wine and expanded the olive oils and sauces, among other things, in response to demand. Then he sent me home with a bottle of the best-selling jarred pasta sauce. Oh my gawd. What are the best-selling olive oils? Two Sicilians: Saica filtered (from Castelvetrano) and Primus Novello unfiltered, which doesn't list a city. It's easy to see why Victoria Bolognese (made in Brooklyn) flies out the door. This is not a "traditional" bolognese, which tends to have fewer tomatoes and more of a meaty base. But it's so much richer than most jarred sauces. You get two-fisted beefiness, even though there's some TVP, and the flavors - fresh onion, garlic, olive oil, basil - meld to a crescendo. It's $6.99 for 25 ounces. Check out the new Italian ceramics, too. Oh, and the new line of frozen ravioli from New York Ravioli and Pasta Co., which was supposed to arrive today. Paul ordered all 30 varieties. Jimmy's is at 4901 Bryan at Fitzhugh.
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I was there last night, too. It really has changed. For the better, I think, because all I ever buy there is Italian anyway. I saw him showing someone around the store. Maybe it was you!
I love Jimmy's Food Store. Although, until it closed a number of years ago, Al's was my (Italian) market of choice. But, in Dallas, Jimmy's has no equal.