The successor to  the drive-in bank phenomenon is a combination of tacos and frozen yogurt places.  Remember how,  just recently, it seemed that all new construction in Dallas County was geared toward branch banks?  Well, now, 395 of the 400 new businesses opened in and within a five-mile radius of the PC in the last six months are either a taco or frozen yogurt joint.  (Actual numbers estimated based on recent drives through the area).

Surely someone has introduced a frozen yogurt taco by now, haven’t they?

I received an e-mail from a reader who has had enough of the overly friendly valet who kisses every woman exiting her car at his hot-spot restaurant stand in Highland Park Village. We’re not in France, Buster. And we don’t like to walk in the heat from a far away locale sportin’ luncheon heels either.

Faced with this dilemna do you choose the kiss or the walk? Remember, the kiss is a double cheek with an extended linger and based on car door angle and the valet’s rapid approach, there’s rarely a duck and bolt opp. I’m goin’ with the walk.

They say never trust a skinny chef.

I say never trust a cliché.

Andrew Powers, the svelte executive chef at Trece, seems to enjoy turning stereotypes upside down. For example, you might assume a Mexican (not Tex Mex, mind you) restaurant wouldn’t serve a salmon amuse bouche appetizer. Or that if they did, it wouldn’t be any good.

My taste buds beg to differ.

As the sous chef at the famed Mansion Restaurant for two years, Powers worked under Chef Dean Ferring before jetting off to the Virgin Isles in 2005. In addition to enjoying island life, Powers served as a combination banquet and sous chef in Caneel Bay for two years, where he handled dinner parties for up to 900 people. In 2008, Powers came to Robert Colombo’s Trece as executive sous chef under Ruben Peck. In February of 2010, Powers made the leap to executive chef.

Powers chose a distinctly non-south-of-the-border menu to showcase the extraordinary items in his menu (and quite a few off of it). Laced with chipotle sauce, habanero peppers, jalapeno grits, and plenty of tequila, Powers’ creations pack a punch worthy of a Mexican restaurant. But the dishes themselves, (chipotle shrimp bisque, coriander crusted duck, poblano wrapped scallop, and coffee crusted beef), were a veritable United Nations of nourishment.

After serving in the Peace Corps in Ukraine, I thought I never wanted to see a potato on my plate again, but Powers managed to change my mind. The scallop, served with smoked tomato buerve blanc, goat cheese, and jalapeno grits, was my favorite dish of the night.

A chef after my own stomach, Powers used my staple comfort food as the basis for dessert. The roasted peanut flan with  caramelized bahns and a blueberry puree brought me back to, oh a couple of nights ago, when nothing looked good except a classic PB&J sandwich.

As I waddled out to my car, no doggie bag necessary, I couldn’t help but think that breakfast was going to be a supreme disappointment.

We’re under a heat advisory today, with temperatures likely to climb near 110 degrees, so it’s way too hot today to enjoy my Friday afternoon happy hour on a patio. Instead I plan to _____________.

A blueberry mojito from Dive was just what I needed on a hot Friday afternoon.

I stopped in at Dive, Franchesca Nor’s new Snider Plaza outpost, for a take-away dinner last Friday mostly because it’s WAY too hot to fire up the stove right now. I have to say that their blueberry mojito (made with prosecco!) was just what I needed to take the edge off the heat. My husband believes her Ahi tuna wrap reminds him of our blissed-out vacation to Key West, which is, unsurprisingly, exactly what Nor is going for.

At about a quarter past six on Friday there was a line pushing up against the door and kids keeping themselves out of trouble at the Kid’s Korner (below) as I noticed the servers shuttling umpteen glasses of chilled white wine throughout the restaurant.

In all, it looks like the Nor’s slice of Snider Plaza is becoming the cool place to keep cool.

Last night Husband Unit and I were having a difference of opinion about a certain kitchen appliance. Neither one of us was backing off. The next thing I know I heard a wee, small voice from inside my hip pocket saying, “Can I help?” It was my iPhone.

“Hello, who is this?” I said.

“This is Kent Rathbun. You just called me. Can I help you?”

After many apologies, Kent laughed and went on his way. I realized that in doing an interview with Kent for this week’s People Newspapers, his cell number had accidentally been hip-dialed.

Husband Unit then asked, “Why didn’t you ask Kent for opinion on our ‘discussion’?”

I doubt Kent Rathbun has worked a great deal with a crock pot.

Mark your calendars for Aug. 12 because that’s when Fresh at Northpark Center will host its Eat Pray Love premier event from 5:30 to 7:30 p.m. Guests will partake in food courtesy of Lombardi’s Cibus, a lesson in yoga techniques compliments of Lululemon Athletica’s yoga instructors, and a consultation with Fresh co-founder Alina Roytberg. While you’re there, be sure to check out the three limited edition candles the beauty hub created in support of the film and book. Following the event, 300 guests are invited to see the film at AMC Northpark 15 at 8 p.m. For more info, call 214-691-1500.

The swanky Italian eatery on McKinney Avenue invites guests to tip their fedoras to Sinatra, Martin, and the rest of the classic crew, with its Rat Pack Wednesdays.

Fly yourself to the moon (or just to the bar) with Sfuzzi’s Rat Pack-themed music, menus, and cocktails, such as the Chairman of the Board Cocktail (our fav), Veal Sinatra, and Banana Split a la Sinatra. Mmm. Somewhere old blue eyes is smiling. Go here for more info.

Don’t miss the second annual “Taste of West Village” shindig from 6 to 10 p.m. today. For a $1 donation to the North Texas Food Bank, guests can partake in live music and yummy tastings outside of some of the shopping hub’s best restaurants. Those of you generous enough to make a $5 donation will be entered into a drawing for a dinner for four at one of several WV eateries.

A little shopping, a little food, with some great music sprinkled in, sounds like a perfect evening to me! Keep in mind every dollar collected will provide four meals for North Texans in need. Go here for more info.

So, here’s my question. You know how each evening, and Sundays at brunch time, the valet parkers for The Cheesecake Factory and Blue Mesa start putting out their blue cones and hogging a bunch of the parking spaces? What is their authority for doing so? And what could they do about it (other than vandalistic activity to your car) if you simply moved one of those cones and parked in the space?

Cause I’m thinking about doing that.