Let’s take a trip down memory lane with well-known Dallasites.
Try it next time you’re at happy hour with friends: Ask them to name onethey miss more than any other. You’re sure to be shocked and inspired by their responses.
Growing up in Dallas, I don’t remember life without Highland Park Cafeteria. We would always go when my grandmother visited. Like most New Orleanians, she liked her food flavorful and all mixed together, so she ordered things like ambrosia, Waldorf salad, raisin carrot salad, squash casserole and something called tomato aspic. I loved lining up all the little bowls on my tray.
I found myself walking through an alley off of Greenville Avenue and then through a red door to an old, dark, rustic diner. The lady at the cash register — Rose — yelled “over here!” She gave me the rules: “We have hamburgers and cheeseburgers with tomato, lettuce, onion and pickles; grab your chips over there and pick your soft drink out of the refrigerator over there,” pointing to an old-time floor model with a top sliding door.
Spanish Village on Cedar Springs still holds the record for the best Mexican food restaurant in Dallas, in my opinion. The restaurant was in an old Austin stone building just past the parking lot of what is now the Warwick hotel. The owner used to work for my dad, and he offered to sell my dad the restaurant, which included the amazing recipes. My dad declined.
The tropical-themed Luau Room was one of the most fashionable places to eat in Dallas; you wouldn’t dare go in there without a coat and tie on. What I remember most was an orange Braniff 747 plane flying in every night. It was a big deal, to eat in the Luau Room and watch airplanes take off. That was back when aviation was really new and exciting. I also loved a little restaurant at the entrance to the airport named Jay’s Marine Grill, which had the best hot rolls.
I always knew when one of my best customers at Routh Street Café was about to ask me for a special favor because she’d show up with an order of carne asada from Chiquita. It was filet mignon, pounded thin, marinated and grilled. The steak was served with sauteed bell peppers and onions and a soft taco topped with ranchera sauce. One of my favorite parts of the dish was a piece of grilled linares cheese, brought in from Mexico City.
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