Pat’s Pick
Hector’s on Henderson
Hector’s on Henderson
I love a restaurant that’s a personal statement, and Hector’s on Henderson is just that. Hector Garcia, a longtime fixture on the Dallas dining scene (general manager at the Riviera, co-owner of Iris), has his own place now, and you can see his stamp on the food (eclectic and easy to like), the decor (simple but not stark), and the entertainment (the baritone singing show tunes with a piano-and-trombone duo on weekends is Hector, and he’s not bad at all). Best bites, from the inspired kitchen of chef Todd Erickson, include juniper-and-honey-scented lamb chops with great parsnip–Yukon Gold mashers, and lovely seared scallops in a basil–sweet pea sauce with a terrific succotash of fresh corn and edamame. As we told Hector, we should be singing—his praises. PATRICIA SHARPE
Pan-seared Diver Scallops With Edamame-Corn Succotash and Basil-Sweet Pea Sauce
Liquid Assets
Spirits of The Season
To paraphrase the words that open Little Women: Christmas wouldn’t be Christmas without something sweet. Which is why this is the perfect time to explore Texas’ small but admirable roster of homegrown ports. In lieu of dessert, have a glass or two along with a strong, salty cheese (like a blue), some pecans, almonds, and dried fruit, or gingersnaps dabbed with chutney. Here are some to sample: Pleasant Hill Winery’s nutty Tawny Rosso Forte and its ruby port, Rosso Forte (both available at the winery); La Buena Vida Vineyards’ Walnut Creek Cellars 1998 vintage port, a rich, raisiny ruby (available at the winery); Llano Estacado Winery’s tawny-style Cellar Select Port (widely available); Messina Hof Winery’s Papa Paulo ruby port, with a flavor that has been compared to chocolate-covered cherries, and the winery’s amaretto-like tawny port (both widely available); and Val Verde Winery’s butterscotch-scented Don Luis Texas Tawny Port (available at the winery). If you don’t have a holiday twinkle in your eye already, you will soon. PATRICIA SHARPE
My Library
