The Weekly Dish

Many who enjoyed dining in downtown Beaumont at the Quality Café were more than sad when it officially closed for the last time in 2014. Some went every day to 730 Liberty St., and those who still talk about the tasty meals always mention the Thursday special — spaghetti and meatballs.

Get those taste buds ready because on Tuesday, July 25, from 11 a.m. – 9 p.m. at J. Wilson’s will be the return of the Café’s spaghetti and meatballs cooked by Cheri Parigi herself, who last owned the restaurant in 2014.

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Las Vegas continues to dazzle me, no matter how many times a year I get to visit the entertainment mecca of the world. Whether it’s a week stay, a short weekend, or two-day mid-week trip, there’s something for everyone on any day. Though my recent trip was supposed to be three full days, it turned into just two because of flight cancellation due to weather. We made the best of the situation and spent nearly all 48 hours outside the room.

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Although he’s still a young 31 years of age, Tan “Ro” Phung is no stranger to the restaurant business. Phung, originally from Vietnam, came to the States as a baby. He opened Ro’s Seafood in 2008 with his sister Nhi Phung before opening Noah’s Seafood Kitchen in Vidor in 2012.

Phung named the restaurant after his nephew, Noah. Also, Phung’s relatives own Bruce’s Seafood Deli and Gulf Coast Seafood in Port Arthur.

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If you own a restaurant and have the word “barbeque” in the name, especially here in Texas, the food better be good. For those in Mid-County, Fast Freddy’s Barbeque has been one of the most popular food joints for more than 30 years. But for others who are just now hearing about it, it’s well worth the short trip to 3113 Nederland Ave.

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It’s time to check out what’s new on the fast food menus, plus take a peek of some new items that old brand names have released for spring.

With March Madness winding down — all that’s left to the 2016-17 NCAA basketball season is the Final Four — you still have time to check out Hooter’s new Smoked Wings, which are half the calories of their regular wings. Smoked wings are marinated overnight then cooked over hickory chips. You can also try them in new flavors such as Texas BBQ or Garlic Habanero.

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The Beaumont Club has undergone many changes throughout its near century of existence and continues to evolve with the times. The private club, founded in 1921 by the Greater Beaumont Chamber of Commerce as a networking place for professional businesspeople, was originally located in the Hotel Beaumont in the 1920s and ’30s. It moved to the Edson Hotel in the ’40s, then to the First City Bank building in the ’60s, and finally to its current location at 590 Orleans St. in Beaumont in the 1990s. And now the Beaumont Club is changing with the times once again.

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John Swift will tell you he might not know how to cook, but he knows good food. Swift has been all over the world and has found some great spots. His friends will call him up and tell him what country they are in and he will tell them where to go eat.

Swift, from the Dallas area, officially landed in Beaumont in 2003 with his wife, Suzanne. He’s worked for oil and gas companies, and bought meat and futures contracts for national restaurant chains. Now, he’s a first time restaurateur with Republic Chicken.

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The No. 28 is three fish and three shrimp and comes with two sides & a roll for

When it comes to offering quantity without sacrificing quality, Sam’s Southern Eatery has figured out the formula.

“It’s both,” said Moe Ghazawenh, manager of Sam’s Southern Eatery in Beaumont. “If you order six shrimp, we usually give you seven or eight. So you get extra food, and everything’s fresh.”

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As the weather grows cooler to kick off the New Year, the thought of hot pizza is even that much more enticing. But if you’re growing tired of the same old mainstream pizza places, give Brick Oven Pizza in Lumberton a try.

What sets this pizzeria apart from its competitors?

“The way the pizza is cooked on bricks just makes it taste amazing,” said Cristi Pickering, manager at Brick Oven Pizza. “It gives it a nice, crispy crust. It’s not too fluffy.”

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The holiday season is upon us, but you don’t have to settle for a regular turkey as your main course Thanksgiving. There are plenty of other options. It’s OK to break tradition, and you don’t have to be a Gordon Ramsey in the kitchen. Don’t forget the sides and desserts!

 

Honey bourbon glazed ham

Ingredients

 

1 (9 1/4-lb.) fully cooked

bone-in ham

40 whole cloves

1/2 cup firmly packed

light brown sugar

1/2 cup honey

1/2 cup bourbon

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