Comments on: Essence of Dallas on One Plate (Simon’s Sushi)

By: sweetnsavory

sweetnsavory — Thu, 24 Apr 2008 21:16:35 +0000

omg, i want that volcano roll, now!

By: michelle

michelle — Mon, 14 Apr 2008 22:00:21 +0000

great review! i have (on a strange whim) been to Love & War and felt it was an amusement park take on Texan fare. would have definitely skipped it for sushi

By: donnaaries

donnaaries — Thu, 10 Apr 2008 12:07:56 +0000

Ahh, thanks for the info, I’ll correct the post.

By: FatCap

FatCap — Thu, 10 Apr 2008 09:59:18 +0000

BTW that’s masago–smelt or capeloin roe–on top of the volcano.
Salmon roe (ikura) is far too expensive and too big of a grain for such use. Just image-search on ikura for a view of what ikura looks like.
Simon Chuan has trained a whole “generation” of sushi chefs in DFW, including the crew at Steel that has branched out to a half dozen other restaurants

By: michaela0416

michaela0416 — Thu, 10 Apr 2008 04:44:33 +0000

Yeah, you Fort Worth-ingtons seem to know Big D better than we know Cowtown, that’s for sure!

By: donnaaries

donnaaries — Thu, 10 Apr 2008 04:21:43 +0000

I’d say that growing up in that westerly neighbor city of Fort Worth helps. Hehe.

By: michaela0416

michaela0416 — Thu, 10 Apr 2008 03:48:00 +0000

Great review, Donna. You’ve got a pretty good feel for what makes Dallas tick for a non-native