If you’re looking for a new date night idea, or if you’re constantly on the hunt for authentic Italian food (the Northern states have all the luck with that), boy do we have a treat for you.
Antonio Ristorante, nestled away in Addison Circle, will transport you to the Italian countryside with its food, wine, and atmosphere. Classically trained Chef Antonio hails from Calabria, Italy and brings a hint of French cuisine to his tables for their $20 Tasting Tuesdays. Guests are served three lightly-portioned courses and wine pairings for each course. Even better, they’ll send you home with a simple and authentic recipe to try out the dishes in your own kitchen.
Chef Antonio prepares the main dish in front of restaurant goers and explains the recipe over a microphone; a waiter then explains the wine pairing with the notes that are to be experienced. Reservations for upcoming Tasting Tuesdays can be made here.
All of Antonio Ristorante’s food is ordered often to ensure freshness. If a customer especially likes a certain dish, the Chef will take note of their email and phone number to let them know the next time they have that dish. They also offer a few wild game options for the adventurous. Wine bottle prices are 30% cheaper than at other Italian restaurants with bottles starting at $27 – which we all know means you can spend that extra money on more wine.
A new food special will be available soon, and it’s a doozy. Their #LateNightDateNight offers a free pizza with any wine bottle purchase. Coming next week (the week of 5/4) for your date night needs, Thursday through Sunday after 9pm!
The holidays have come and gone, and that means the one gift you agonized over has been given. So … what can your go-to gift for the year be? You know … for the person who has everything. Do your friends like to cook? Or as a minimum … do they like to eat? I have the perfect (read: delicious) solution for you: give the gift of a culinary education, with a little help from Chef Tre Wilcox and American Kitchen Cookware.
At the end of 2016, Julia Pearl‘s Chef Tre Wilcox (you may also recognize him from Bravo’s “Top Chef”, or impressively taking down Iron Chef Bobby Flay on “Iron Chef America”) opened Tre Wilcox Cooking Concepts: a beautiful event venue in Plano, featuring a state of the art demonstration kitchen with four cooking stations. Cooking Concepts offers everything from themed cooking classes, to team building events, to catering services. Cooking Concepts’ partnership with American Kitchen Cookware is a match made in culinary heaven, giving would-be Wolfgangs and Giadas the opportunity to experiment with some beautiful cookware that is actually affordable.
I had the opportunity to participate in a cooking class with Chef Tre and his crew, and here are a few things I can share:
This is not one of those “cooking classes” where you sit back and watch someone else do all of the heavy lifting while you half-watch amidst socializing with your friends and sipping mediocre wine from a plastic cup. Oh, no. I have very few pictures from this event, and this is because I was constantly chopping, stirring, sautéing, or pan-searing something. You are going to earn your dang dinner.
That said … you will not be thrown to the wolves. Each of the four demo stations were staffed with one of Chef Tre’s kitchen minions, who were A) extremely talented, B) extremely helpful, and C) REALLY INTO FOOD … kind of like that Central Market deep voice guy but remarkably less annoying.
You may learn that you’re doing everything wrong in the kitchen. Just accept this heading into the experience. There can’t really be a “wrong” way to chop an onion, right? Oh, on the contrary. There is, and it’s the way you’ve been doing it all along. Get ready to make some adjustments, and you will learn some time saving (and injury saving and perhaps even watery eye saving … ) hacks you will want to use at home.
You can cook a delicious, impressive, restaurant quality meal. Ok, so maybe it’s under the watchful eye of someone who is slightly more well versed in the kitchen than you are, but that’s a technicality. Shrimp and grits … pan seared scallops … Thai coconut salmon … yeah, I created all of these dishes. (Me, the UberEats Queen.)
Here is a list of upcoming cooking classes, with themes running the gamut from sushi, to Southern cooking, to knife safety. Note: Cooking Concepts is offering a couples’ cooking class for Valentine’s Day, which is coming up quickly. So, make your plans! Online registration is available. Classes are small, and will fill up quickly!
If you’re going to surprise the aspiring chef in your life with a Tre Wilcox cooking class, you may as well give them the right tools to be successful once the class is in the books. Check out American Kitchen Cookware to peruse some of the cookware Chef Tre uses in his demo kitchen. You’ll want to take some home with you.
Studio Movie Grill continues to think outside the (popcorn) box with their ever-expanding, evolving menu offerings. With a lineup of seven new menu items to choose from, now is as good a time as any to liberate yourself from that $9 Coke and $11 box of stale Raisinettes.
Thirsty? Studio Movie Grill has added two new adult beverage options to the lineup:
You’re an adult, so you’ve clearly earned the right to enjoy dessert before dinner. That said, this frozen cocktail tastes like it’s straight out of Willy Wonka’s Chocolate Factory. The Bailey’s Cookie Butter features Kahlua, Monin Cookie Butter, Bailey’s, and Pepsi ($9). Yes, you can taste the Pepsi … and I assure you, it totally works.
The Fiery Apple is here just in time for chillier weather; this combination of Angry Orchard and Fireball ($9) will warm you up inside quicker than this season’s biggest Rom Com.
Studio Movie Grill’s five new edible offerings are sure to rival what’s on the big screen as the “Feature Presentation”:
Their Seared Ahi Tuna is mixed ruby greens, edamame, roasted peppers, avocados with wasabi lime drizzle. Surprisingly fresh and delicious, you can’t go wrong here. Unless you’re watching “Finding Dory” … then, you might try, ya know, not fish. ($12)
The Blackened Chicken Flatbread Pizza (Southwestern cheeses, roasted chiles, onions, cilantro) was delightfully spicy and seemed downright healthy. ($11.50)
Their Scratch Tempura Onion Rings are served with a zesty Creole dipping sauce which gives these hot, crispy, and dangerously addictive rings a nice zing. ($6.95)
While it’s a bit of a departure from traditional spaghetti and meatballs, even the Corleones would have to admit that the Blackened Chicken Pasta is pretty delicious; Blackened Chicken, cavatappi pasta, bacon, green and red onions, tossed in a Southwestern cream sauce. ($13)
I can’t really think of a cheesy movie-related joke to make about their Roasted Pepper and Garlic Hummus that’s served with fresh cucumbers, carrots, bell peppers, and toasted flatbread. If you’re a hummus enthusiast, you may be interested to learn that there is an actual movie devoted to the topic of hummusthat is purportedly sweeping the nation as we speak. Seriously, this is a real thing. ($8.25)
Studio Movie Grill Daily Specials:
MONDAY: $5 House Margaritas, $5 Regular Popcorn TUESDAY: Ask Your Server About Our $5 Food + Beverage Specials! WEDNESDAY: $5 Big Beer Cans, Endless Pizza (One Topping, No Sharing) THURSDAY: $5 Deep Eddy Handmade Vodka You-Call-Its, $5 Desserts FRIDAY + SATURDAY: $5 Off Margarita Pitchers, $5 Betty’s Blend & SMG Cellars (Glass) SUNDAY: $5 Betty’s Blend & SMG Cellars (Glass), $5 Ice Cream Sundae
A great, big “thank you” to Studio Movie Grill for having me out to try the tasty new menu lineup, and for creating a situation in which I was able to manipulate my 40 year old husband into watching Moana with me, which I’m pretty sure he secretly enjoyed.
I went through a vintage phase in college. So where did I shop? My first stop on a shopping trip was always Ahab Bowen, a little vintage shop tucked inside a historical house smack dab in the middle of Uptown with a smattering of clothes with that have already lived a full life, but still had more to give. While I was sad when I heard the news that it closed years later, I was also excited about the potential of the establishment taking over the quaint, little house–a serious craft cocktail bar, Bowen House.
The space was completely reinvented with a bar spanning the facade and a handful of intimate white marble tables. The chandelier above the bar gives the space a decidedly haute feeling, but the atmosphere is anything but stuffy. Oh … and this is a perfect date spot. (They even joke that they host Tinder Tuesdays because so many blind dates show up.)
Thanks to owner, Pasha Heidari, Bowen House put together a killer lineup of some of the best in Dallas’s food and drink talent. The food menu was created by Chef Graham Dodds and he has a team of incredible mixmasters behind the bar. Some of said talent (ahem, the badass Reid Lewis … she’s a lady) was just recognized as one of the seven best mixologists in the city by “Modern Luxury Dallas”.
As drinks go, previously you were meant to simply chat with the bartender and he (slash she) would whip up a perfect cocktail crafted to your specifications. As of late, they’ve rolled out menus to make things a bit easier on those of us who have a paralyzing fear of making decisions when put on the spot. That’s right … leisurely peruse the menu … or you can still chat with the bartenders if you’re into that. (Which I am. Like, really into.) The menu offers classics, and then classics with a twist … each drink has also been reimagined by one of the bartenders.
Another new addition to their offerings to keep up cool on these 100º days–popsicle cocktails. The popsicle menu totes four options that’ll sweeten you up and cool you down while packing a punch.
The food here is also surprisingly good. The Fried Brie is a ta-reat with seasonal compote accompanying the melty, cheesy, crunchy goodness. Oh, and the chicken salad–dubbed Mom’s Chicken Salad because it’s actually his grandma’s recipe–was somewhat addicting. (And unfortunately it’s frowned upon to ask for seconds at a media tasting … whatever.) Also, (I’ve been told) the potato chips are even pretty epic. They have bleu cheese which is a no-no for this girl.
If you’ve never stopped in, make it a priority. Get all the drinks … and all the food … (That doesn’t really narrow it down for you, does it?)
You may remember Tre from his time on Bravo’s “Top Chef” or one of the amazing restaurants around Dallas he’s lent his expertise to over the years–ahem, Abacus, Marquee Grill, Loft 610. Oh … and he was a nominee for the James Beard Foundation’s “Rising Star Chef” award … twice. I mean … whatever … he’s real damn talented.
The 3,200 square foot space has a full commercial kitchen that the team will use for prep and event catering. The sleek spaces also has a wall lined with top-of-the-line ranges and ovens begging to be fired-up and used to make one of the unreal dishes dreamt up by Chef Tre. The shiny appliances will be put to good use in the group classes and even for the aforementioned team-building games–choose from the “Iron Chef Battle”, “Market Basket Challenge”, and the “Family Dinner”. Sounds like a fun way to get back at Janet in accounting who keeps eating your lunch.
Don’t enjoy the thrill of competition? Grab a spot in one of the upcoming events where Tre will team up with other local chefs or even wine experts for tastings. His casual teaching style makes the techniques feel more approachable–even perfect, homemade risotto seemed attainable after his demonstration at our media preview. (I may need a refresher before trying it again myself.)
One pro tip he gave us was, if it takes less than 20 minutes for a restaurant to bring you risotto … they’re making it wrong.
By now, it’s no secret that some of the best seafood in the Metroplex (as told by D Mag, the Observer, The Dallas Morning News, blah blah blah) is at Sea Breeze Fish Market & Grill, tucked away in Plano’s LakeSide Market just south of Preston & Spring Creek. Sea Breeze is already a neighborhood favorite; that said … Dallasites: If you haven’t been here yet, I would highly suggest working a Plano date night (or girl’s night, or an “I feel like eating good seafood” night, or a random Tuesday dinner) into the rotation … like now. With the introduction new menu items including a brand new craft cocktail program (SusieDrinksDallas readers: rejoice), there’s never been a better time to give Sea Breeze a try.
Speaking of that cocktail program…
The new cocktail lineup was carefully selected by manager, Ryan Oruch and features premium spirits and fresh ingredients, with an emphasis on crafting beautiful drinks worthy of Instagram. Or Snapchat … whatever. Current offerings include:
Lakeside Mule – Stoli vodka, Velvet Falernum, fresh lime juice topped with ginger beer
Honey Badger – Maker’s Mark, Barenjäger Honey Liquor, fresh lemon juice and a dash of habañero bitters
West Plano Punch – Olmeca Reposado, Cointreau, fresh lime juice, pomegranate juice, shaken with fresh mint
Texas Margarita – Silver Z tequila, fresh lime juice, agave nectar, shaken with a jalapeño slice
Vanilla Old Fashioned – Bulleit rye, vanilla infused simple syrup with a dash of Angostura bitters
Sunset Lemonade – Bombay Sapphire, Lillet Blanc, shaken with fresh raspberries and topped with lemonade
I tried the Texas Margarita, and I loved the tartness of the fresh-squeezed lime juice in this citrus-forward cocktail. It had a subtle spice to make it interesting without melting my face. I also sampled the Honey Badger, and the sweetness of the honey was the perfect complement for the slow burn from the habañero pepper.
All cocktail offerings are available for $9, but, during their DAILY happy hour (read: including weekends) 4-7pm, they can be enjoyed for $6. Boom.
In addition to their new cocktail lineup, Sea Breeze has an interesting and well-appointed wine list reflecting a variety of guest favorites available by the glass and bottle. Each month, featured wines are available by the bottle for a special price. (Call for more info.)
While the cocktails I sampled were delicious, Seabreeze is, in fact, a fish market (and restaurant); so, let’s talk seafood. I spent some time chatting with owner Rick Oruch, and I am here to tell you … the man is passionate about seafood. “I always invite people to give our fish the ‘sniff test’,” Rick explained. “Good seafood shouldn’t smell”.
Rick flies in fresh, seasonal varieties direct from the source; be it Alaskan snow crab or Gulf snapper, you will only find it at Seabreeze if it’s fresh and in season. Rick explained he only buys whole fish, which they fileted on-site for maximum freshness. All seafood is hand-sorted and inspected, meaning only hand-picked selections ever make their way to the seafood counter, or onto your plate. After sampling a variety of items, Rick has me convinced; you can taste the difference.
We started out with the Sautéed Snow Crab Claws, nestled in a decadent lemon, garlic butter and accompanied by a buttery, grilled baguette ($16). The tender crab melts in your mouths and has a sweet, delicate flavor … an exercise in self-control was required to keep from sopping up every last drop of garlic butter with the toast. We also tried the new Smoked Salmon Deviled Eggs, accompanied by arugula and a sriracha mayo ($7); the smokiness of the salmon and the spice of the sriracha played perfectly together. Rick brought us a cup of Seabreeze’s New England Clam Chowder ($4), proclaiming, “It’s something we are really proud of.” And I can see why; fresh clam flavor is the star of the show in this rich and hearty chowder, with a notable lack of distracting ingredients (read: bacon) frequently incorporated in other chowder recipes to mask inferior clams.
For our entrees (because we needed more food … ) we sampled the Cioppino ($25) and the Lobster Mac n’ Cheese ( $22). Cioppino is a San Francisco-style seafood stew. I am going to be completely honest; at seafood restaurants, I usually shy away from any dish with “seafood” in the title. I always assume this is where leftover odds and ends find their final resting place. Not in their kitchen. The Cioppino quickly bucked that notion as every bite of clam, mussel, shrimp, calamari, and fish tasted fresh and vibrant. The tomato broth base was spicy and begged to be sopped up with the delicious house bread. As for the Lobster Mac n’ Cheese … simply stated, Seabreeze does it right. Gruyere and white cheddar are the cheeses of choice in this dish, and nearly every bite I took was loaded with an impressively sized chunk of sweet, decadent lobster.
Speaking of lobster, one of the most popular menu items at Seabreeze is the New England Style Lobster Roll, served on a split-top bun filled with tender lobster salad ($16). The lobster roll is a perfect warmer weather lunch (and those days are rapidly approaching), and I can absolutely vouch for the deliciousness of this dish from past experiences.
Worth mentioning: Rick also shared with me Seabreeze is now offering an off-menu Surf and Turf Burger, featuring fresh ground chuck from Hirsch’s Meats crowned with lobster salad and arugula. Oh. Hell. Yes. Call ahead before visiting to see whether the burger is available; Rick will only make the burger when he has fresh beef on-hand from Hirsch’s. (Just another testament to his insistence on quality.)
Here’s one more thing you may not know about Seabreeze: They offer bi-weekly “demo-style” cooking classes, where guests will learn to prepare 3 or 4 recipes and then taste those creations with wine pairings. Classes are $50 per person, class size is very limited and reservations are required. Reservations can be made by calling 972-473-2722.
Breakfast is by far my favorite meal of the day, and like a good appreciator of all-things food, I don’t relegate my breakfast enjoyment to the morning hours. After a good night out, I can’t think of anything more enticing than ending it with some breakfast favorites: pancakes, waffles, eggs, bacon and whatever else you can throw at me. Gone are the days of waiting in the drive-through lane for what seems to be an eternity for a dismal chicken biscuit and hello to “Midnight Brunch”.
Ida Claire’s is the new southern-inspired entry to Addison’s already buzzing restaurant scene. This eatery is the newest venture from the team that has graced us with Mexican Sugar, Whiskey Cake and other local DFW favorites. This place really helps to fill a void in Addison for non-chain, creative restaurants. Plus, their assortment of cocktails are a step up from most of their competitors.
I was excited to attend the appropriately scheduled preview (started at 11 pm) of “Midnight Brunch”, back in the end of September. (I know, I know … time for me to get back on the #SDDContributor wagon.)
Ida Claire’s has a charm all of its own: Think eccentric Southern great aunt meets 60s flower child. Whoever put the décor together for this place deserve a pat on the back–the place overflows with southern, vintage character and has just the right amount of quirkiness. Wood tables, birdcages hanging from the ceiling, and bright patterns form a welcoming and eclectic environment. And just because, there is a a kick-ass Airstream trailer on the patio decked out in various psychedelic prints. (In fact, the trailer can be reserved for private parties.)
The menu offers a wide variety of Southern-influenced dishes that tend to be on the heavier, lesssss healthy side, but that’s what I am looking for late at night. As the night went on, the plates kept coming and we kept eating …
Sweet Potato Chip Duck Confit. Freshly fried sweet potato chips smothered in duck fat gravy, goat cheese fondue and topped with a sunny side-up duck egg. Trust me, this one was as good as it sounds.
Crawfish Corn Fritters served with a smoked mustard remoulade. These were crispy on the outside and buttery on the inside, just the way a proper fritter should be.
Brisket Egg Burger. Ida Claire’s spin on a classic burger topped with B&B pickles, pimento cheese, black pepper aioli. This burger was huge and is definitely big enough to share, if you’re feeling generous.
And of course, the quintessential Southern breakfast food – Chicken and Waffles. Ida Claire’s version was jazzed up with chicory maple syrup and hot sauce butter. It doesn’t get much better than that!
The drink menu is no less thought out than the food menu. Naturally, a good Southern restaurant wouldn’t be caught dead without Juleps and I opted first for the Tobacco Peach Julep. Here, Tennessee whiskey, mint, tobacco syrup and peach bitters mixed for a true taste of all things Southern. Maybe a tad bit heavy on the ice, but good overall. From there, I went for the Vieux Carre (rye, brandy, Benedictine, sweet Vermouth, angostura and Peychaud’s bitters); it wasn’t a drink for the weak of heart. Throwing caution to the wind (no not Gone With the Wind), my wife opted to go with the Airmail, a refreshing and potent drink crafted from gold rum, lime, honey and sparkling rosé, which apparently now rivals the classic Moscow Mule as her current favorite cocktail. Her nightcap, a Scarlet Letter (Bonnie’s bathtub gin, hibiscus tea, honey, grapefruit, lemon and seltzer), was as you would expect from the ingredients: sweet, sugary and fruity, but all in a good way.
I have been fortunate to attend a number of events (thanks to Susie) and this one is certainly one of the more memorable ones. From the delicious food and drinks to the overall ambiance of the place, Ida Claire has a lot to offer. I will definitely be heading back sometime soon. While our food and drinks were on the house this time, the prices looked reasonable considering the quantity you get and the quality of the items.
Hats off to Ida Claire for providing Uber credit for transportation to and fro! Southern hospitality at its finest.
Last week I had the chance to host a date night with McKinney Moms Blog at Topgolf Allen! Guests were invited to enjoy live music, drinks, TG’s surprisingly delicious food, and some serious competition at the tee box. We started with tastes of their sangria, nachos, Mushi*, and Buffalo Chicken Spring Rolls. (If you’re in charge of ordering, don’t miss Topgolf’s signature item, Mushi, which is cilantro sticky rice, beans, spiced chicken, and cheddar cheese rolled in a jalapeño tortilla.)
As mentioned, we were treated to some of Topgolf’s surprisingly good menu items. (I have to say that their prime rib was an unexpected delight.) They sweetened-up our game place by bringing by an order of Injectable Donut Holes (cinnamon-sugar dusted donut holes served with chocolate, raspberry jelly or Bavarian cream).
As mention … it was a couple’s night. Since I’m single, I thought I’d play cupid a little and invite some single friends to see if some magic could happen. (Oh … and Susie’s solution to awkward first dates? Golf bags. These babies will cut all discomfort with a knife … just make sure that you have your Uber app ready.)