#dizzy's

Warren Wolf & Wolfpack

In the Heat of the Night

Tallulah’s Arkansas Saffron Creole w/Ceasar Salad. Dizzy’s Gypsy Bistro. Little Rock, Arkansas. 7.5.2017.

Menu Description:  Grilled chicken breast, shrimp and crawfish in a spicy saffron creme sauce with bell pepper, tomato and purple onion, served over jasmine rice

The salad wasn’t dry, but it lacked the anchovy taste of a Caesar. The saffron creole was thick and rich and delicious. It could probably only be better if it was served with a loaf of French bread.

Nesoi Salad. Dizzy’s Gypsy Bistro. Little Rock, Arkansas. 12.17.2021.

NOTE TO SELF: Dry, overcooked fish, tasteless tomatoes, salty dressing to overcompensate for everything else happening on the plate. And just for good measure, they went up to the bar (probably) and grabbed some rubber olives to use as a garnish. I'll end up coming back here every three years -- apparently -- to remember why this place is terrible.

What began as an evening of dinner, drinks, and Brazilian jazz at Dizzy’s Club at Jazz at Lincoln Center, 10 Columbus Circle in New York City, led me three weeks later to Katchkie Farm in Kinderhook, N.Y., where Liz Neumark, CEO/founder of Great Performances (the operator for Dizzy’s), Jason Flores, the General Manager of Dizzy’s, and Saul Bolton, the executive chef of The Norm at the Brooklyn Museum (another one of Great Performance’s venues), sat down to chat about food, restaurants, catering, hospitality and organic farming over an amazing lunch, fresh from the farm and the local food producing region.

Unfortunately, Corey Samuel, chef de cuisine at Dizzy’s Club, who’d initially spoken about Katchkie Farm, was unable to meet with us. He did, however, want to share a couple of his recipes below, perfect for this time of year. “Corey’s Comeback Sauce” tops off Dizzy’s Burger (1/2 pound house beef blend, white cheddar, caramelized red onions on a brioche bun). The strawberry ketchup steps up the bottled version several notches.

At Dizzy’s, I indulged in the Southern fried chicken served with mac ‘n’ cheese, cornbread with Cajun honey and oh, those Carolina fried pickles with Comeback Sauce, and the Low Country Crab Cakes with mango avocado chutney, red pepper aioli and basil oil … authentic Southern cooking at its best in Manhattan! The avocado and heirloom tomato salad is prepared with arugula, burrata drizzled with a balsamic reduction. Wow….so fresh from the farm. The recipe for the crab cakes is at https://bit.ly/2Rwm9q3.

To see the rest of the column and recipes, please visit

https://www.ctinsider.com/news/nhregister/article/Stephen-Fries-From-food-rescue-to-full-14028476.php

1 ½ cups Panko bread crumbs

1 small red pepper

¼ cup chopped chives

2 scallions, green part only, chopped

¼ cup chopped parsley

1 cup mayonnaise

1 teaspoon Dijon mustard

Juice from ½ lemon

1 teaspoon Cajun seasoning

1 pound lump crab meat

1 egg, beaten

 Place panko in a blender or food processor and process until fine. Remove from processor and set aside. Roast pepper on an open flame, let rest and remove any blackened skin, finely dice and set aside. In blender or food processor, place chives, scallions, parsley, mayonnaise, mustard, lemon juice and Cajun seasoning, and blend until evenly mixed. Place the mayo mixture in a bowl and add crab, egg and red peppers and mix gently. Add enough panko until mixture is of the consistency to form cakes. In a sauté pan heat olive oil and the place cakes in pan. Cook until lightly browned and then flip and cook other side until browned and cooked through. Makes 4-6, depending on size of cakes.

Recipe is for the crab cake only.

Bacon, Egg, and Cheddar Burger w/Fries Dizzy’s Gypsy Bistro. Little Rock, Arkansas. 3.2.2018.

I don’t understand why you would serve “a petite serving” of fries with a $12 cheeseburger. Fries aren’t expensive. And you aren’t gourmet, Dizzy’s. You fucking overcooked the small amount of fries you could part with. And your burger was overcooked and dry. We’re done. And we probably would’ve been done before you featured a pizza special–which my wife ordered–when you didn’t have a plan to cut the damned thing. Geezus.