This past Saturday, Bar & Garden teamed up with Outdoor Voices, Gather Kitchen, Roots Juices, and VITAL Fitness to give Dallasites a chance for a St. Patrick’s day detox before they retoxed with all that green beer and Tullamore D.E.W. Irish Whiskey. If you’re anything like (most) of us writers on “staff” here, it was kind of necessary.
After a revitalizing yoga class taught by VITAL’s Bobby Candelas, we got to enjoy some treats by the various vendors.
Bar & Garden in East Dallas is known for selling all organic wine, which comes from chemical-free vineyards, as well as spirits that are free of anything artificial. Their focus is on transparency and passion products. Even better, the store sells everything you might need for a chic at-home bar. (Because you can never have enough cheeky bottle openers.)
Every Saturday they have complimentary product tastings so you can try before you buy. Paired up with Roots Juices, Bar & Garden provides you with options for better-for-you booze options and cocktails.
Gather Kitchen has only been open for 6 months, but they’ve completely mastered the art of delicious AND healthy food. The classic American recipes took two years to develop, and the entire restaurant is dairy free and gluten free. (Cue singing angels.) Most items are also vegan or paleo. We got to try their vegan and paleo matcha muffins (green for the holiday!) and they were not only better than expected, but quite delicious!
Outdoor Voices gave us a nice green preview of their collection. They offer men’s and women’s “athletic wear for recreation”. We’re not quite sure what that means, but if it makes drinking in yoga pants acceptable, then we’re all for it.
Stay tuned for more events like this by following the Bar & Garden social updates. Namaste, y’all.
Do you love Bloody Marys but hate the hassle of having to find the perfect mix to alcohol ratio? Fear no more, because The Bloody Buddy has arrived.
TBB is Texas’ first and only ready-to-drink Bloody Mary. (Yes, alcohol included!) Straight from Dripping Springs, TBB is a corn-based (gluten free, hollaaa!) vodka infused with real chili peppers for about a week. Their house Bloody Mary recipe contains organic tomatoes, Worcestershire sauce, black pepper, lime juice, and other secret spices.
Not only does this mix taste good, it does actual good, too. There are no artificial flavors, additives, or preservatives, and they use recycled plastic bottles which make TBB perfect for golf courses, lakes, beaches, hikes, pools, hotel mini-bars, the symphony … ya know … anywhere. And at 10% ABV, there’s just enough booze to hit the spot.
The Bloody Buddy is the easiest and tastiest way to get your Bloody Mary fix in a flash. Just open, poor over ice, and serve.
Friday night vibes are best when they roll into Saturday morning for DJ Brunch.
DJ Brunch is a series by the Harwood District that rotated between Saint Ann, Mercat Bistro, Happiest Hour, and now, Dolce Riviera. Select Saturdays, you could nurse your hangover with some amazing food and hair of the dog while listening to some beats by DJs such as DJ Sober and DJ Souljah. We took the liberty of testing out the Mercat Bistro DJ Brunch for you. You know, for research purposes …
On the particular Saturday we went, it was oddly cold so we were #blessed that Mercat Bistro has a climate controlled, enclosed patio. We started the table off with a pastry basket of assorted fresh pastries, an order of shishito peppers, and the ricotta & honeycomb. Hey, we had a night of drinking to make up for!
As for drinks, well, we couldn’t only have mimosas, because that’s just too easy. … and we were with Susie. We ordered all three of their brunch cocktails—the Pêche Mignon, the Rose Gold & Bubbles*, and the Mango Cloud*. All were delicious, but the crowd favorites were the Rose Gold & Bubbles and the Mango Cloud. They both come deconstructed and the waiter pours your bubbles over gold flecked cotton candy. (Yes, our inner 5-year-old selves were jumping for joy.)
*no longer available
By now, our hunger had returned at full force. We tried the Quiche Lorraine, the Croque Madame Sandwich, and the Ham & Cheese Omelet. All were plated beautifully and tasted just as delicious.
But be sure to head over to Mercat Bistro for brunch and don’t forget to check out the Harwood events page to keep up with cool events like the DJ Brunch happening in the area.
The next DJ Brunch will be at Dolce Riviera on Saturday, March 10 between noon and 3pm. For reservations, call 469-458-6623.
Didn’t think wine night could get any more fun? Think again.
Checkered Past Winery, located in the Southside on Lamar building, is making sure your wine night is never boring. Their $20/person Wine & Magic nights happen once a month, and let me tell you, this isn’t your ordinary magic show.
I’m glad Susie sent me (because magic makes her uncomfortable), and I’m glad she did. The magic host, Trigg Watson, puts on a modern and entertaining (dare I say frustrating?) magic show. His tricks kept us on the edge of our seats and scratching our heads in awe.
With over 60 wines and 20 local craft beers, the last thing you’ll be worried about is running out of options. To compliment the wine, Checkered Past offers an array of spreads (all made in house), charcuterie, and pizzas. Don’t forget to end your evening with one of their delicious desserts!
Upcoming Wine & Magic nights are March 10 and April 14. Stay tuned to Checkered Past’s website or wineandmagicdallas.com for other events and future Wine & Magic nights.
Brunch goers: loosen your belt buckles. Street’s Fine Chicken now offers BRUNCH.
Known for their high quality, southern-style fried chicken, Street’s Fine Chicken is THE place to go for all of your fried chicken cravings. Since opening their second location in North Dallas at Forest & Inwood, they’ve moved on to releasing new, seasonal cocktails and … more importantly … brunch!
Their new brunch menu is only available at their Cedar Springs location (North Dallas location to hopefully follow soon) and can be enjoyed from 10am-4pm on Saturdays and Sundays.
You can expect items like the Fried Chicken Sandwich topped with a fried egg (talk about a “which came first” joke!), Chicken Fried Bacon, served with jalapeño gravy, and Berry French Toast. My favorite was the Breakfast Burrito, which has both fried chicken and egg in it, and is served with brunch potatoes.
All of the items on the brunch menu are $10. (There’s something beautiful about that … and that’ll make big brunch parties easier to split checks!) Oh, and mimosas are just $3 and Blood Marys are $5. (Now you know why you need to loosen your belt buckles … but not really your purse strings.) Not into brunch cocktails? They’ve still got you … their signature cocktail list offers drinks named after famous Southerners like Dolly’s Pardon, Reba’s Red and Shania’s Twang. … oh, and craft beer and wine on tap.
One thing I truly appreciate about Street’s Fine chicken is that even though you’re eating brunch, they still think it’s acceptable to order dessert.
With their competition reinventing their menus with less items, there’s a new fire under TGIF’s behind. Their answer: do what they do, just better and for less cost to the consumer.
Friday’s is overhauling their entire menu, meaning new apps, entrees, sides, drinks, and more. TGI Friday’s new Choose Two menu dropped today and it’s all about fire-grilled meats … and good ones, at that. There are 15 different combinations for you to try, each for just $14.99.
First up: Philly Cheesesteak Egg Rolls and the Philly Cheesesteak Burger. We have yet to find someone who doesn’t love egg rolls (we held a poll in the tasting to prove ourselves right), so it only makes sense to American-ize them into a Philly Cheese-take (pun intended) appetizer. The burger’s patty is juicy and topped with a cheesy pepper concoction that you’ll fork off the plate after it falls off the burger. Don’t worry – if you order the burger, you get an egg roll on top. (Because burgers are better with an appetizer on top.)
As for the new Grilled Meats menu … all of Friday’s meats are grilled fresh on the fire and never frozen, and they’re moving to higher quality cuts that give the guest a nicer amount of meat with less effort cutting around the less desirable bits. We won’t go through all the different meat and side combinations you can get—they’re all pretty damn good, so just pick your favorite(s). We will, however, tell you about all the juicy, fire-grilled meats you can now get …
Premium Center Cut Sirloin: 6oz seasoned with hickory smoked sea salt, topped with parmesan butter. Dragon Glazed Salmon: Atlantic salmon fillet brushed with sweet and spicy Korean BBQ sauce, topped with mango pico de gallo. Big Ribs: 30% meatier, bolder, tastier premium pork back ribs, cooked low and slow in house. (The new ribs launched in October and have been a hit.) Parmesan Crusted Chicken: topped with a white poblano queso and toasted with crispy parmesan bread crumbs. Bacon-Wrapped Grilled Shrimp: two skewers of three large jumbo shrimp, wrapped in hardwood smoked bacon and brushed with parmesan butter sauce. 14-ounce Bone-In New York Strip: this cut is ridiculously juicy and flavorful … not to be missed. It’ll give some steakhouses a run for their money.
New sides were also recently introduced to accompany these delicious meats—crispy Brussel sprouts, baked mac & cheese and giant onion rings. All of which were equally “souped-up” recently. Their standard mashed potatoes aren’t anything to shy away from, though … they fold in cheese to make them rich and they’re nearly impossible to hold yourself back from eating the whole pile.
The important thing to remember here is your eyes may be hungrier than your stomach, but that’s okay because they have to-go boxes for you to take things home.
Along with the new entree options, they’ve released two new cocktails, the Magic Lemon Drop Martini and their take on a Hurricane. They’ve been making efforts to move their bar to a “clean bar” concept—no fake colors or ingredients, just good, clean, quality ingredients.
The Magic Lemon Drop is cool on many fronts—visually, because of it’s greatly contrasting purple and yellow colors; experientially, because you get to be your own mixologist with the garnish by dropping it in and watching the color change; and Boomerang-worthy, because they use butterfly pea tea extract. The BPT extract is a new, trendy cocktail ingredient that makes a cocktail blue, and then changes color when some ingredients are added—purple with acidic ingredients, pink with a high pH ingredient. Less new, but still a stunner, their take on the traditional hurricane is fresh and delicious, made so partly because of the fresh passion fruit puree they use.
Long gone are the days of “dinner and a movie”. There’s now a slew of dinner-movie combo experiences available, but my new favorite is Moviehouse & Eatery. It’s one of the newer movie/meal concepts and has locations in Flower Mound, McKinney, and Keller. Here’s why it’s awesome …
For starters, when you walk in, you’re greeting not by the ticket counter, but instead by a full sized bar. (Because that’s the best way to start just about any experience.) IMO, almost anything is made better with a great cocktail. Of the tipples I tried on my last visit to MHE’s McKinney location, the Stormy Weather (Bacardi 8 rum, Malibu rum, lime juice, bitters, ginger ale), was the stand out.
After sipping on your drink, you can head back to your theater and take your reserved seat in their special, fully reclining (oh yes), luxury leather chairs. (In fact, they’re so comfy that, if you weren’t there to watch a movie, I’d say you should take a nap in those bad boys.) Shortly after you sit down, a waiter appears to give you the run down and take your order. The whole menu is delicious (AND they have a brunch M-F 11am-12pm and weekends 11am-2pm!) and much better than one could expect from a movie/eatery. A couple of my favorites are the Big Jake Burger and the Chicken Bacon Ranch Pizza.
The Big Jake Burger is a fresh-ground steak patty topped with pepper jack cheese, house-made bacon (yus), horseradish aioli, red pepper relish, and bourbon bbq sauce. They serve this bad boy with fries, topped with creamy queso blanco, and a whole pickled jalapeño.
The Chicken Bacon Ranch Pizza is house-made ranch dressing with grilled chicken breast and house-made bacon. Then, it’s topped with mozzarella cheese and fresh green onions. I’ll say it … it’s surprisingly good for a pizza with so many qualifiers.
Even if you don’t have any problems eating wheat (like my butthead of a stomach does), you should always end your visit with the warm Gluten Free Chocolate Chip Cookies. I promise you won’t even notice there’s no wheat, and they might end up being your favorite cookies ever. I’ve honestly never tasted such delicious cookies before and I’m quite picky about my cookies. So take that GF business and run with it.
People always love seeing movies with family around the holidays, so here’s a list of what’s playing after December 14th so you can plan your ultimate dinner-and-a-show experience:
Star Wars Episode VIII: The Last Jedi
Pitch Perfect 3
Jumanji: Welcome to the Jungle
The Greatest Showman
Lovers Lane’s Zio Cecio recently celebrated their 6th anniversary, and while resident Sardinian Chef, Francesco Farris, doesn’t like to fix what isn’t broken, they’ve decided to add some new items to their menu to celebrate this milestone. We got to test out the new dishes along with wine pairings from Eroz Spinozzi Selections.
If you’ve never been, Zio Cecio is known for their upscale rustic Italian cuisine with Sardinian touches to each plate.
After some light finger food and a glass of prosecco, we sat down for the antipasti in true Italian fashion. First up: Carpaccio Di Manzo ai Copperi, which for non-Italian-speaking-folk is thinly sliced beef tenderloin turned in citrus and topped with parmigiano and capers.
Then, a Carpaccio Di Tonno Con Bottarga, which is fresh thinly sliced tuna served with shaves of bottarga. To finish this first course, we then had various cheese and meats paired with Simone Capecci Ciprea Pecorino, a light, crisp white wine.
New on the pasta and risotto menu, and beautifully paired with Picus, Rosso Piceno Superiore (an Italian red made up of 60% Montepulciano, 40% Sangiovese):
Gnochetti Sardi al Cinghiale, a Sardinian “tear drop” pasta made with a wild boar ragu.
Bucatini del Gennargentu, hollow pasta made with smoked pancetta, caramelized onions and cherry tomatoes in a zesty tomato sauce.
As for the meat and fish course, you can now find Mailetto Ai Mirto, a Sardinian style suckling pig roasted in their wood burning oven on myrtle leaves, on their menu. The meat from this is absolutely the most tender and juiciest meat you’ll ever find and you’d be a fool not to try it!
Su Kostale, a bone-in aged ribeye marinated and garnished with Italian herbs and oven roasted to perfection. Filleto di Pagnello Alla Bottarga, which is fresh red snapper fillet pan seared and served with shaved Bottarga from Porto Cervo. You can easily pair any of these dished with these wines: Le Muraie, Valpolicella Ripasso Superiore, Recchia (personal favorite of the evening!) or Ca’Bertoldi, Amarone Della Valpolicella, Recchia.
If you’ve made it this far and still want more, you’re in luck. For desert, you have the choice of: tiramisu, limoncello cake, and Sa Carapinna, which is the chef’s homemade creation of the day. Pair with Mirto to finish the evening.
No matter what you order at Zio Cecio, you know it’ll be delicious because Chef Farris creates each dish with his home country of Sardinia in mind. And, with a famiglia mind-set, he’ll tailor each dish to your specific needs.
ZIO CECIO ziocecio.com
4615 W Lovers Lane (West Dallas)