For a very brief moment in life, I was a Central Market Foodie. A dream job? Let me say, an eye-opening experience into people and their obsession with food. I saw the gamut, from highly intelligent people so serious that their approach was more science than art, to the very out-of-touch, like the lady who asked "Does this ham contain pork?"

The responsibility of any supermarket promoter is to sell product -- to demonstrate what someone could do with, let's say, cauliflower or smoked duck breast. And of course suggest other ingredients that will make the most amazing dish every created.

So, let me put this out there. Why do you taste a sample? What makes you buy? Or are you just grazing the store?

He brought a lot of his portfolio - more than I can possibly cover here. But there's a definite takeaway message from the tasting. Read on for some highlights - and the new direction his partnership with Grateful Palate's Dan Philips is taking.

Photos: Italian Wine Guy

The Saveur blurb was written by Cheryl and Bill Jamison of Santa Fe, who have a story coming up next week in GuideDaily. Check back Wednesday for that.

At Craft, on my first visit, a section on the list jumped out at me: Indigenous and esoteric reds. Not that the rest of the list was limited to predictable choices -- far from it. But giving this section a scan, something caught my eye: a 2004 Alois Lageder Lagrein from Alto Adige in Italy for $42.

Chef Tim Byres (who is wrapping up duties as exec chef of Stephan Pyles and was previously chef de cuisine at the Rosewood Mansion on Turtle Creek) will join with Oak Cliff's Bolsa creators Chris Zielke and Christopher Jeffers to replace Cliff Cafe at Hotel Belmont with a new eatery.

Cliff Cafe will close and undergo interior renovations starting July 6. Fans can still dine at BarBelmont and the hotel lobby until the new restaurant opens in September.

Photos by Courtney Perry: Hotel Belmont's Cliff Cafe and Byres in 2005 at his former Standard Restaurant

Most of us can agree, Anthony Bourdain has the BEST job in the world. On his show No Reservations, Bourdain travels around the world as hosts from each locale help to expose their unique culture and cuisine, however wacky or mundane.

It is my fantasy to be Bourdain's Dallas episode tour guide and my mission to MAKE him like Dallas (or Texas, for that matter). With his dry sense of humor, irreverent persona, passion for the culinary arts, and insatiable thirst for alcohol, I'm certain we will be fast friends.

The phrase, "I would definitely take Bourdain here" has been incorporated into my everyday vernacular as I constantly refine my 'No Reservation itinerary'. Needless to say, when the Travel Channel comes knocking at my door to host 'No Reservations: The Dallas Episode', I'm ready to go!

First stop: Fuel City. Tell me where else you'll find a gasoline station with roaming longhorns, a swimming pool complete with bikini-clad women, and a karaoke truck (just in case you might want to belt out your favorite Latin tunes) as the setting for a 24-hour taco stand with surprisingly authentic al pastor and barbacoa tacos.

Next up: Tillman's Roadhouse for Dallas' twist on a Texas staple. Amongst wooden animal heads and over-sized chandeliers, we will feast on venison Frito pie and braised buffalo short ribs in culture-ridden Oak Cliff (I can hear Bourdain's raging commentary now).

Then onto Rattlesnake Bar in the Ritz-Carlton for a margarita and to scope out Dallasites at their finest. Gotta go to Fearing's to sample southwestern fusion cuisine at its best, after all Dean Fearing has been an icon for so long that he is woven into our Dallas tapestry.

On the hole-in-the-wall circuit will be Odom's for BBQ, Chapman Chile Kitchen for Texas chile and stuffed jalapenos, La Hechizera for chicken tinga huaraches (pictured above) and ice-cold Mexican soft drinks, and the Old Monk for beer and mussels. Then, with an invitation from Ricardo Avila, we will enjoy Avila's brisket chile rellenos and throw back shots of various tequilas until we are salsa dancing down Maple Street (or until our stomachs can take no more).

But to dispel Bourdain's stereotypes of Dallas, I'm gonna need some help. As only one of many Dallas foodies, I need other's opinions of what sums up our unique city. Tell me your 'No Reservations itinerary'!

To learn more about Reagan and her food opinions, check out Everything's Yummier In Dallas.

Craft Dallas
• Read and comment on the review
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• See a slide show of photos of Craft

Vapiano Dallas
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Photo of Craft's halibut by Courtney Perry/DMN

An all-American treat for you at Whole Foods Market, now through July 8. Buy a full rack of baby back ribs, and we'll treat you to:

• Bottle of Stubb's BBQ Sauce


• Whole Foods Market Bakehouse cornbread


• 1 pound classic coleslaw

As you may recall when he shuttered the old spot, O'Brien said he was going to have gastric weight-loss surgery, and that's exactly what he did. In February, he had sleeve surgery, one of the newest weight-loss procedures, where a portion of the stomach is removed to make it smaller. To date, O'Brien says he's lost 94 pounds, after starting at a little over 400. Way to go, Toby.

After any weight-loss surgery, a person has to eat smaller portions, paying special attention to getting enough protein, and in a couple of weeks O'Brien plans to launch a line of low-carb, low-cal frozen entrees tailored for the gastric weight-loss crowd.

It's called Creme de la Cookie, and the cookies are divine. I sampled a couple of flavors, including a fab white chocolate chunk. The Whoopie Pies (on the left in the photo) got thumbs-up from other people, but they disappeared so fast I didn't get to try one. Lukewarm on the cupcakes.

Read more here.

I can't wait to get over to Oak Cliff to try the empanadas at Espumoso. Read more here.

Has anybody been?

Chapman Chile Kitchen opened five months ago in a space no wider than a snow-cone booth, and owners Fran and Randal Chapman already have plans to expand.

Renovations will begin in the next week or two in the empty storefront next to their business at 515 N. Carroll Ave. near Munger Place. They hope to open the addition by fall, and will have regular seating, evening hours, five beer taps and an expanded menu, including green chili stew, serrano salmon pasta, green gazpacho and chili rellenos. "Stuff we're good at making" is how Randal described the new menu. Fran warned that they're going to have to raise their prices, so if you're frugal, get your fill now.

The expansion is made possible by the success they're enjoying -- despite being tucked a few blocks off Gaston Avenue and having only seating for four on their 10-square-foot patio. People are returning for the bison chili, stuffed jalapenos, wings and burgers.

DMN Photo: David Woo

Go to the jump to read how the Chapmans ended up in East Dallas.

I've never seen stores go this low for wonderful, peak season Bings: Sprouts and Newflower are selling them for 99 cents a pound. Tom Thumb has them for $1.88, and Albertsons has them for $1.99. And I thought the organic cherries at Whole Foods Market last night for $3.99 a pound were a bargain.

Meanwhile, at Central Market, it's worth noting that baby back ribs are $4.99 a pound. CM also has its tarragon chicken salad on sale for $5.99 a pound ($3 off the regular price).

These loss leaders (especially the cherries) are a store's way of saying, "Please, please, please shop with us."

The right wine-tasting terms can make rotten grape juice sound downright fancy-schmancy. But what can those adjectives do for other, uh, "beverages?" Will the muscular grassiness of Metamucil Berry Burst! Smooth Texture Fiber overpower its piquant fruit-forwardness?

Your courageous (some would say fool-hardy) blog host decided to investigate. Basically, I prowled around the house and drank stuff. Yeppers, these fluids were swirlin' 'n' twirlin' around inside my mouth.

I followed proper wine-tasting procedures.
Pour into stemware.
Inhale.
Twirl in glass.
Sip.
Inhale while sipping.
Swish in mouth.
Savor every nuance.
Spit.

Read on for the match-ups, and tune in at 3 for the correct pairings.