Both Scott Reitz and Mark Vamos reviewed Joyce & Gigi's this week : Reitz proclaims it "quaint yet seductive", while Vamos finds the food "earthy and original"; both note that the dining room is pleasantly abuzz on prime evenings. When it comes to food, they disagree on the beef heart pate — Vamos calls it "wondrously meaty", but Reitz finds it overly dry and crumbly — but both are wowed by the churrasco, a pleasantly chewy flap steak that Reitz declares "twice as sexy as the rib-eye steaks served at the upscale steakhouses downtown" with a chimichurri butter that Vamos says "could probably make a pine plank taste good". When it comes to dessert, Vamos proclaims there's not a clunker in the bunch, but Reitz finds them "spotty", citing dry bread pudding and unpleasantly gooey pumpkin fritters. [Observer/DMN]
Nancy Nichols reviewed Spoon: She's a fan of the "chic, upscale Hamptons vibe" at John Tesar's Preston Center seafood mecca; standout dishes include "a stunning razor clam tartare", handmade penne with black truffles that elicits moans, and sturgeon with a classic sauce gribiche. Service is generally flawless, and desserts by new pastry chef David Collier "will delight the modernist diner who craves high concept." [D Mag]
Andrew Marton checked out Vee Lounge in Fort Worth: The new restaurant-lounge-bar from the folks behind Rick's Cabaret strip clubs is prime bottle service territory, but the food doesn't disappoint: Garlic ricotta dumplings and Thai chicken curry soup make for delicious starts, a charcuterie board is a stand-out with housemade ricotta, and a $38 Akaushi filet is worth the price, making for a venue where "glossy club surface, and substantial food offerings, can actually spend the night together". [DFW.com]
THE BLOGS: The Taco Trail investigated La Nueva Puntada; Almost Veggies tried Zoës Kitchen; Entree Dallas checked out Dish.
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[Photo credit: Joyce & Gigi's/Facebook]