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    The Oprah edition

    Top Chef Seattle gets all touchy-feely heading into finale

    Teresa Gubbins
    Feb 14, 2013 | 10:31 am

    With only three contestants left, episode 15 of Top Chef Seattle is a slow-moving beast that delves deeply into the personal lives, motivations and dreams of its remaining chefs. It's everything you ever wanted to know and more about Brooke, Sheldon and Josh, not to mention Emeril, Tom, Gail, Padma, guest judge Roy Choi and a team of bedraggled huskies. The only people who don't get to confess "Why I Joined the Food Industry" are the cameramen.

    Top Chef, you never seem to mind throwing out an extra-long episode when necessary; how about an extra-short show? Why not make these final episodes an action-packed 15 minutes long? We're not watching Top Chef to find out what Chef A's mother cooked for her when she was 5. We want knives, gummy pasta, Padma choking on bones inadvertently left in a salmon fillet and, if we're lucky, blood gushing from a severed thumb.

    The only people who don't get to confess "Why I Joined the Food Industry" are the cameramen.

    Episode 15 tries to jack up the action with wonky transport. Like helicopters. Brooke is so so scared. "Flying in a helicopter is the epitome of all my fears combined," she says, crushing her face into Josh's porky bicep. But then she cracks her eyes open and the beauty of Alaska reaches to the bottom of her soul and she breaks through her fears.

    Next comes a gratuitous dog sled ride. The helicopter drops the trio off at Point A, requiring them to ride a dog sled to Point B, where Padma and Tom stand waiting in the cold snow. Why didn't the helicopter drop them off at Point B? Because they need to show chained huskies growling, and Brooke couldn't have felt the 5-year-old child deep within her. Not making that up.

    Then there is the baby. Josh's wife is in labor. We see repeated cellphone conversations in which Josh tells his wife he wishes he were there. Is it rude to ask why he isn't there? The show, ever cowardly, tiptoes around the topic by having Brooke ask him if he wants to leave, and having him say no. Hey, there is always Skype.

    The show's Oprah-esque theme has the chefs cook the meal that represents why they got into cooking. Sheldon being from Hawaii makes fish. Brooke's mother made chicken so her theme is fowl. Josh being Josh does foie gras, because it's just so dang fancy. He does it three ways, one of which is a torchon. Tom Colicchio furrows his brow, trying to silently warn Josh this is a bad idea, but Josh does not read brow.

    The judges cluck and murmur about Josh's bad torchon, and he is expelled. "Right now I have a bittersweet taste in my mouth," he says. Us, too, after finding out that the series' conclusion in LA will be stretched out over two episodes. Let us say it again: 15 minutes.

    Top Chef finalists toast with Padma Lakshmi.

    unspecified
    news/entertainment

    Listen up

    Underground hi-fi 'listening bar' Shyboy opens in downtown Dallas

    Stephanie Allmon Merry
    Mar 2, 2026 | 3:10 pm
    Shyboy
    Photo courtesy of Shyboy
    Shyboy lounge is new on Main Street in downtown Dallas.

    A new lounge is turning up the volume beneath the streets of downtown Dallas: Shyboy, billed as Dallas' first "hi fi bar," will debut at 1313 Main St., in the subterranean level of The Drakestone building.

    According to a release, opening weekend events will take place March 4-7.

    The new nightlife concept comes from The Headington Companies, the folks behind the Joule hotel and other Main Street developments.

    "Inspired by hi-fi listening bars around the world, with roots in Tokyo’s post-WWII 'jazz kissas,' Shyboy offers a social and listening experience unlike any other nightlife space, with progressive, genre-bending programming, signature hi-balls and cocktails, and two state-of-the-art OJAS sound systems, designed by Devon Turnbull," says the release. (Turnbull's speakers have been used in projects with Mark Ronson, Public Records in Brooklyn, and more.)

    Jazz kissas are cafes that specialize in the playing of and listening to recorded jazz music; here, jazz is played for active listening rather than as background serenade.

    Piggybacking on that idea, Shyboy will offer "an immersive environment where design, lighting, and atmosphere are treated as essential elements of the performance, inviting guests into a unique experience that blurs the line between listener and participant," they say.

    The 3,000-square-foot underground space, once a bank vault in the historic Davis Building (renovated and rebranded as The Drakestone residential building in 2017), will house one of the most advanced sound systems in the city within its historic concrete "bones." Interiors were designed by acclaimed Dallas-based 5G Studio Collaborative.

    The venue includes two distinct spaces. The main room functions as a social listening environment, where towering speakers double as sculptural focal points beneath curved underground ceilings.

    A second chamber, called The Vault, is designed as a more intimate lounge for private events, sound classes, performances, and art exhibitions. The Vault’s entrance features an installation from artist Lachlan Turczan’s Optical Resonance series, which uses water and light to visibly respond to sound waves, the release says. The room also includes a newly commissioned reflective sculpture by Florentine artist Duccio Maria Gambi.

    Shyboy’s inaugural month will include a lineup spanning house, deep grooves, soul, and global dance sounds. Opening weekend, March 4-7, will welcome talent like JT Donaldson (Shyboy music director), Dallas legend Red Eye, Sound Advice Vol. 1, Skeme Richards, Patrice Scott + Brandon Epocha, and Wamono Nights.

    The calendar later in the year will feature appearances by celebrated DJs and producers such as Theo Parrish, Derrick Carter, Eli Escobar, Kai Alcé, and the Los Angeles-based listening collective In Sheep’s Clothing.

    Shyboy’s cocktail menu starts at $13, and the bar will serve soft-serve ice cream.

    Throughout March, there will be no cover charge for entry; for more information, visit the venue's website.


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