When I set out to do something, I do it. Ask any of my friends. So when I decided that I needed to blog, I met with a few key individuals and got the low down on the blogosphere. You see, there are not a lot of 40+ lifestyle blogs. And remember, in my mind I am famous. How hard can it be? Well, there is a lot more to it than just jotting down some thoughts. I quickly found out it takes dedication.
Meet Lynsey Eaton. She is the savvy blogger behind Law-Of-Fashion and the Co-Founder and Editor of Tomboy KC. What a trooper she is. We first met for coffee at my favorite spot Number One. After blogging for a few days, I asked her to lunch so that I could have her evaluate my blogging skills. Lynsey is so great to answer my every question, make suggestions and just gab with me about blogger do’s and don’ts. When you click on her blogs you will see that she has the gift of beautiful pictures and well written words. I’m getting there…give me some time. Plus I made a new friend along the way.
Lynsey Eaton
I do want to tell you about our lunch meeting location. We wanted to try something new and went to Pakpao, the Thai restaurant from Richard and Tiffanee Ellman who also have Oak and Belly & Trumpet. It’s a great little place in the design district. I have included some pictures of what we enjoyed that day. Everything was delicious and I highly recommend it.
xoxo- Tanya
Lunch at Pakpao
Pakpao – Pad Thai / Stir Fry Rice Noodle with shrimp
Pakpao – Ped Sarm Rod / Crispy Tamarind Duck
About PAKPAO (1628 Oak Lawn Avenue – www.pakpaothai.com)
In June 2013 a bold, bona fide taste of Thailand landed in Dallas with the launch of Pakpao. Located in the burgeoning Design District, Pakpao—named for the traditional Thai “female” fighting kites—is the third concept from the acclaimed Apheleia Restaurant Group, and features unique dishes, along with classic favorites from all across Thailand’s diverse cultural and gastronomic regions.
Signature Pakpao dishes include Hoi Obh, fresh mussels steamed in a broth of lemongrass, Thai basil and bird’s eye chili; Louk Chin Kai, chicken meatballs flavored with coriander seed, kaffir lime leaf and yellow curry; Ped Sarm Rod, roast duck served with bird’s eye chili, Thai holy basil, tamarind, garlic and seasonal vegetables; and Neua Massaman, braised short rib bathed in onion, sweet potato, tamarind, peanuts and massaman curry. In addition to appetizers, salads, entrees and sides, Pakpao menu also features a section devoted to noodle dishes, which include such favorites as Pad Thai, fresh rice noodles tossed in a pan with tofu, egg, roasted peanut, bean sprout, tamarind and scallions; and Pad Se Ew Gai, fresh wide rice noodles with chicken, Chinese broccoli, egg, garlic and sweet soy sauce. For something sweet, the kitchen offers options that will appeal to Western palates—Thai Coffee Mousse with Chocolate Fudge—and some that stay true to Thailand—Khao Niew Pheuak, sticky rice pudding with taro and coconut milk.
Complementing the food is a beverage menu that features handmade sodas in such assorted flavors as tamarind, jasmine with lemongrass and mango with Thai chili. For something with a kick, there is a list of handcrafted cocktails, which includes the Phuket Fashioned-bourbon, house-made star anise honey and orange and aromatic bitters; the Tuk Tuk Express-vodka, pineapple, passion fruit and palm sugar simple syrup; and the Mai Thai, two types of rum, lychee, orange liqueur and Orgeat.
As soon as guests step inside Pakpao, they are greeted by glowing prints of Thai monks engaged in various ceremonies. Pakpao and Chula (“male” kite) kites imported from Thailand make up an art installation floating above the dining room. A large Thai tree root doubles as a light fixture and an art piece, and three Buddha statues quietly float along the wall. Rich black and gold damask-patterned walls lure guests into the bar area, and rest of the space is adorned in custom wood accents, creating a warm, inviting environment. The restaurant accommodates 77, including 28 seats in its outdoor patio dining room.
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