Being from Arlington, my family ventured over to Fort Worth often. But visiting Dallas was a trek. It felt like we packed a lunch and asked our neighbor to feed the dog when we came over here. One of the first meals I recall having in Dallas was a perfectly cooked steak at Pappas Bros. with a side of their famous scalloped potatoes. While I felt quite pretentious telling people my favorite restaurant was Pappas Bros., I’ve never been much of a liar.
For this reason, when I heard that they were releasing their new seasonal cocktail menu, I jumped at the chance to meet a buddy for dinner and try all of the new offerings. And kids … they’re damn good.
COFFEE OLD FASHIONED (Cognac, coffee simple syrup, bitters) How do you make an Old Fashioned better? Well … you shouldn’t really f**k with them … but if you do, change as little as possible. Their coffee simple syrup added just a bit of intrigue to the standard cocktail, which they have always done quite well here.
SWEDISH CHAMPAGNE ELIXIR (Absolut Elyx, Grower Champagne, vanilla liqueur, pineapple, lemon, strawberry, Angelica, cinnamon) Guys … this cocktail is somethin’ else. If you read my first #DrinkingWithSusie, you’ll know the significance of the badass copper pineapple from Absolut Elyx, but the delicious potion inside is a different story. It was like dessert in a cup. I think (read: I know) it’s meant to be shared as it holds about three standard cocktails, but I killed this all on my own.
FINE & DANDELION (reposado tequila, apricot brandy, lime, cinnamon, Burdock Dandelion Soda) Being one who doesn’t love tequila, I have to admit that this cocktail is quite well done. The soda itself is incredibly flavorful, lending a touch of ginger spice to the cocktail while the apricot brandy brings in a hint of sweetness.
NEW YORK SOUR (bourbon, lemon, cabernet) I have to say that my favorite thing about a New York Sour is the perfect simplicity of it. They did this classic drink very well … and it looks sexy as hell.
PEAR COBBLER (Manzanilla Sherry, pear, lemon, grapefruit, black pepper) This slightly remixed cobbler (sherry + fruit) is light and perfect for the warm weather ahead. The fresh pepper milled on top adds just a bit of spice to make this drink delightfully well balanced. (Want to try this at home? Check out the “Cocktail of the Week” feature of it on DallasObserver.com for the recipe.)
We snacked on some appetizers to get us through all of the cocktails–the Fried Oysters and their Texas Selection of Cheeses. I always miss the chance to get appetizers (or know better than to order them) as I know I’m going to eat my weight in steak and potatoes shortly. It’s something I need to remember, though, because both were absolutely incredible. I think I’ll need to make this an after-work stop for a cocktail and app more often … and you’re all welcome to join me if you don’t hog the sharp cheddar.
“I love this place.” That’s the text I sent to Susie as soon as I finished my first dinner experience at CiboDivino Marketplace.
As this was my first event as a Susie Drinks Dallas contributor, I went into it with the belief that there was no such thing as being too prepared, so I brought along a fellow foodie friend (so I could pick his brain) as well as a brand new notebook in which I could take many a note about the dinner. (I was tempted to bring a voice recorder just in case there was a guided tour of the space (which there was), but I decided against alienating strangers with that level of intensity. Yes … I was that kid in school.) Furious writing in my composition book would just have to do. Since the evening was relaxed and enjoyable with great company and delicious food and wine, the note taking was downgraded from excessive to thorough.
The special five-course dinner was hosted by CiboDivino owners, Daniele and Christina Puleo, as well as Executive Chef, Ryan Olmos. I was enthralled by the passion and knowledge that the team has for all aspects of the meal: a fervent dedication to responsibly-sourced ingredients, simple, yet articulate preparation of the food, a thoughtful selection of Italian and Californian wines that are hand-picked by Daniele himself, and the crafting of a space that promotes breaking bread with friends and family. By the time we were done with Daniele’s tour of each unique part of the marketplace and cafe, my appetite was ready to tackle whatever delicious goodies he and Ryan had to offer.
Before food, of course, there was wine (as it should be), and Daniele and Christina were very excited to introduce their new private label Puleo wines, currently available in Pinot Grigio and Chianti varietals. The Pinot Grigio is quite surprising–not as watery as I’m used to with most Pinot Grigios. Puleo’s expression is quite flavorful on the nose with stone fruit notes that round out into flavors of green tea and chamomile. As I would find out, this white wine paired very well with the first three courses of the meal. As for the Puleo Chianti, the wine was ripe with cherry flavors and dark fruits, and had a depth of flavor indicative of a Chianti without veering into a residual bitterness. I enjoyed this red with the meat course as well as with dessert. FUN FACT: all wines at CiboDivino are available for purchase at retail prices and can be opened and enjoyed on-premises at no additional charge. Personally, the option to enjoy a high-quality wine at a restaurant without the usual restaurant markup makes the wine taste that much better.
The appetizer course included a variety of Neopolitan-style pizzas fresh from the wood-burning Stefano Ferrara oven (flown in from Italy), quite possibly the most impressive charcuterie board that I have ever seen, and a smoked Tasmanian salmon appetizer bite that I swear encapsulates everything that CiboDivino stands for, which is “divine food.” I sampled two of the flatbread pizzas, one with a classic Margherita preparation and another with fig, arugula, and Gorgonzola cheese. Neopolitan-style is my favorite kind of pizza, and the crust was perfectly crispy on the outside with just the right amount of chew on the inside. While both were delicious, I was partial to the Margherita. (Pretty sure that I could eat a whole pizza in one sitting … I don’t know if that’s a good or a bad thing.)
Can we just take a moment and appreciate this charcuterie board? Have you ever seen one so beautiful? It has three kinds of house cured meats, all smoked in-house: lamb pancetta, brown sugar and Serrano ham, and beef bacon (that’s right, you heard me, BEEF BACON). The lamb pancetta, which was aged for a whopping 70 days, had a soft gaminess to it that I loved, and the beef bacon was something I’ve never experienced before. To call it delicious would be a disservice, and apparently I’m not the only to think so. Ryan told us that it’s hard to keep the beef bacon in the display case because it sells out so fast. It was perfectly savory with a familiar unctuousness that I love about bacon, except it was unmistakably beefy and very satisfying.
The highlight of the appetizer course for me, however, was the smoked Tasmanian salmon bite with cucumber cream, caper berry, and a dusting of espresso. The salmon, also cured and smoked in-house, was a tender and salty punch that was balanced by the cool cucumber cream with a kick of briny freshness from the caper berry, and the espresso dust on top added an earthy note that rounded out all of the flavors. I easily ate five or six, since I clearly don’t understand the concept of an appetizer course. (Whatever.)
Pasta was the star of the second course was the Caserecci alla Norma, served with cherry tomatoes, fresh basil, and eggplant two ways on pea puree. The dish was light and flavorful, with the pea puree serving as a fresh, delicate sauce that complemented the natural flavors of the fresh vegetables beautifully.
The third course highlighted a different kind of pasta, Fettuccine al Limone. This was my favorite of the two pasta courses; the perfectly al dente ribbons were enveloped in an ethereally light and creamy marscapone cheese with fresh zucchini, leeks, fresh mint, and fragrant lemon zest. The flavors were full and satisfying without being overly filling. (I’m also a huge supporter of lemon on everything, so I loved every bite of this dish.)
Then came the fourth course, the crown jewel, which was brought out on a large wooden meat board. CiboDivino proudly serves 44 FARMS meats, and our group was lucky enough to sample the perfectly seasoned coulotte cuts served alongside caramelized onions and arugula. The marketplace is the only spot in town where you can go in and buy raw cuts of renowned 44 FARMS beef, and they will even grill it for you (free of charge) if you decide you’d like to enjoy your steak at one of the many communal tables inside or on the spacious dog-friendly patio.
Needless to say, by the end of the fourth course, I was stuffed. At this point, I was chastising myself for going HAM on the appetizers. That didn’t stop me from partaking in something sweet, though. For dessert, Daniele and Christina served bite-sized dessert offerings from their cafe. I, close to a food coma, still managed to snag a Raspberry Lavender Truffle, because no matter how full I am, a meal does not feel like it has concluded until I’ve had something sweet. This two-bite flavor bomb was a wonderful ending to an unbelievably delicious meal. The truffle was deeply chocolate with lavender lending an assertive floral note that cut through the richness beautifully.
Everything about dinner at CiboDivino was delightful. The marketplace offers so many unique goods, some of which are available exclusively there. Daniele and Christina, as well as Ryan, were all gracious hosts with evident love and passion for what they’ve created together. It’s rare to meet people who are doing exactly what they love to do, and then for them to do it well, and humbly. It was an honor to be a part of the entire experience. I personally cannot wait to visit again soon.
CiboDivino also has a wrap-around indoor/outdoor bar with 11 local beers and one Italian import beer on draft.
Paciugo gelato is also available at the cafe, along with Lavazza coffee.
Food menus are generally not published on the website, as dishes are determined by the freshest produce available at the farmer’s market on any given day.
The marketplace is open 7 days a week, from 8AM – 10PM daily.
They also host occasional wine and beer dinners and are currently prepping for their one-year anniversary party next month.
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.
Primo’s is a Dallas institution in it’s own right. It would be harder to find a cheesier enchilada or a frostier happy hour margarita than the familiar offerings at this beloved industry favorite.
In case you missed it, Primo’s closed its doors in 2013 and reopened them again in early 2015 under new ownership. The new owners attempted to update Primo’s tried and true menu, much to the chagrin of many once-loyal fans. It wasn’t working. I have wonderful news for Primo’s loyalists and Tex Mex enthusiasts alike: Primo’s is, once again, under new ownership; and this time, new owners Dirk and Mark Kelcher (of Ron’s Place and now Cedar’s Social) intend to restore Primo’s to its former glory. Primo’s fans can expect to see the majority of the original menu, with a few thoughtful additions that don’t take away from what Primo’s should be.
Some welcomed additions to Primo’s menu include a variety of new specialty cocktails, as well as a collection of aptly dangerous tequila flights. While Primo’s Tex Mex menu is full of old favorites, their re-vamped cocktail menu is creative and playful- in a good way. If you’re feeling indecisive, throw caution to the wind and consider allowing the bartender to craft you an off-menu libation based on your personal preferences. I was lucky enough to sample several off-menu creations, such as the delightfully zippy Basil Jalapeño Margarita and the cleverly crafted Moscow-Rita, prepared with ginger beer in place of triple sec. While all of the specialty cocktails I sampled were interesting and delicious, I would be remiss not to remind everyone how comforting and satisfying Primo’s house marg so happens to be. Not too sweet, not too tart, and nice and smooth; simple and darn near perfect.
I can happily confirm the Kelchers are delivering on their promise to stay true to Primo’s old school Tex Mex roots. The chips are crispy and hot, the salsa spicy, the queso decadently thick and cheesy, and the guac is fresh and chunky. Primo’s beef tacos cause grease to dribble down your chin in the best way possible. Meanwhile, the chicken tacos are quite possibly the ultimate soul-warming comfort food … apart from, of course, the enchiladas. Fajitas are served sizzling, decorated with sexy little char marks that cause one to salivate in anticipation.
Ongoing specials include Margarita Tuesdays, including $3 margs and $7 taco plates, along with Happy Hour Monday-Friday, 3:00 p.m.-7:00 p.m., including $3 domestic drafts, house wines, house margs, and well. $7.99 lunch specials are available Monday-Friday from 11:00 a.m.-3:00 p.m.
Did you know that the Snuffer’s on Lower Greenville is haunted? Well, it sure is. Just ask the servers and they’ll send over one of their staff members that have had a paranormal experience pop by your table and tell you a couple ghost stories. … or they’ll just tell you about the scary good deals they’re now offerings during happy hour on their Happy-Tizer Menu.
Y’all know that I love a good happy hour, so when I was invited in to try out their new options, I didn’t shy away. Monday-Friday, 3-7pm you can now get select mini-apps for as little as $2. That’s right … two buckaroos … a pair of greenbacks … just a couple Washington’s … you get the idea.
As always, the Dallas favorite offers happy hour beers and margs as low as $3 to make your visit truly happy. Think $3 house margaritas (frozen or on the rocks) and drafts (Bud Light, Samuel Adams, & Dos Equis) and $4 house wine and shooters. While I’m not a huge beer drinker, it felt right ordering one to sip … and then a house margarita … and then another beer.
The real excitement as of late is their new happy hour food offering, a.k.a. their Happy-Tizers. Check out the picture below. All that goodness can be yours for $22. And for that price, you can try all of them … and you should. Their fried pickles and mushrooms are legendary* and these small servings are just enough to satisfy your craving but not take over the meal. (Though, really, what’s wrong with a meal of fried pickles and mushrooms?) Their tortilla chips were seasoned just right and the onion rings and buffalo wings were perfectly satisfactory.
If you’re trying to decide what to order on this little menu, skip the burger quesadilla and the queso … save those options for Blue Goose down the street. They’ll get an “E” for effort on those, though.
Stop in and check out the new happy hour serving sizes at any of their locations, but don’t forget the beers and things. Oh … and make sure to order at LEAST the personal-sized Cheddar Fries. (Because it’d be rude to leave without a helping of them. After all, they’ve been around longer than you … if you were born after 1978.)
*at least to me. For nearly my entire college career, when I was in a bad way the day after a good party, I knew Snuffer’s fried pickles and loaded Cheddar Fries were my saving graces. They never failed.
***Snuffer’s invited me in to enjoy selections from their Happy-Tizers free of charge.***
109º. My car today said 109º. Let’s be serious, y’all … that’s some bullshit. Temperatures anywhere north of 95º shouldn’t be a thing, but when they are, the best place to be is firmly in a pool … and preferable with a cool pool float*.
Well … I did just that last weekend. Only problem? I didn’t take enough booze with me down to the pool to outlast the whole arc the sun makes over my pool. I had a cooler with a couple bottles of water and the remnants of the six-pack we started the day with, but we knew that wasn’t going to do. Enter: Drizly. I’d heard about the many alcohol delivery services that have hit the Dallas scene as of late, but I went with them because their logo is adorable (Drizly … it’s like grizzly! Adorable.)
With a refreshed hope for the remainder of the afternoon, we navigated the app to pick out some whiskey, vodka, and cider (for the gluten-intolerant faction amongst us) to hold us over. To round out the order, we tapped in some bar goodies for later (ahem, Luxardo cherries), a bag of ice, and some mixers.
Seemingly immediately, I got a confirmation that my order was on its way! We were stoked. Since we were clever enough to note on our order that we were by the pool, we listlessly paddled around the pool anticipating the delivery.
Then … it happened … Jose strolled into the pool area with a bag of ice and it couldn’t have been more than 30 minutes after I placed my order. He greeted us, confirmed I was the one who ordered (because who wouldn’t want to intercept THAT delivery?!), dropped off the ice, then scurried off to get our box of goodies. (Yup, it was a whole box … we’re ballin’.) Back again with the goods, he offered to fill my cooler and ice down the drinks. I mean … that’s some white glove service!
With the cooler and my glass full without so much as removing my pinky toe from the pool, my friends and I were ready to wait out the sun properly lubricated–both with liquor and sunscreen. A huge thanks to Drizly for the seriously special delivery!
Visit the website or download the app (Apple, Google), sign up for Drizly, and use my referral code (SusieDrinks) to get $5 off so you’re ready the next time you need that assist–be it in the pool, around 5pm on a particularly boring work day, or even as a lifeline at a party when you’re running low on ice or (banish the thought) whiskey.
Where Italian chains are concerned, Romano’s Macaroni Grill has alway been my fav. There’s just something awesomely comforting about doodling on your tabletop with crayons while drowning giant chunks of warm, crusty bread in that perfectly seasoned pool of glorious olive oil. Another thing I enjoy about Macaroni Grill is that they’re constantly changing their menu and adding new, sometimes unexpected, offerings to their lineup. Most recently, Macaroni Grill has launched a brand new Steak Frites menu, and I was lucky enough to be invited it to try it.
Macaroni Grill’s new Steak Frites menu features three entree options:
Balsamic Herb Steak Frites featuring a 10oz sirloin with a perfectly seasoned crust and topped with a rustic Italian herb and garlic sauce, served with crispy parmesan truffle fries and house-made ketchup ($21)
Bourbon Peppercorn Steak Frites featuring a 10oz sirloin with a perfectly seasoned crust and topped with creamy Maker’s Mark bourbon sauce, served with crispy parmesan truffle fries and house-made ketchup ($23)
Steak & Greens Salad featuring a 5oz sliced sirloin, balsamic herb dressing, baby kale, spinach, raddichio, arugula, crispy prosciutto, gorgonzola, and crispy onions ($13)
I ordered Steak & Greens Salad, mostly so I could feel good about shoving maximum quantities of bread into my mouth throughout the course of our meal. The steak on my salad was deliciously seasoned and I loved the crispiness that the fried onions added. The dressing was a bit salty and tasted like it has soy sauce in it, which wasn’t my favorite; I’d recommend ordering it on the side or at least asking them to go really easy on it. The sweet, frosty Ultimate Bellini (Bacardi rum, La Marca Prosecco, Valoroso Bianco, peach puree, black raspberry) a perfect accompaniment to this dish–just a little bit of flavor and zing but nothing overpowering.
My fella sampled one of the 10oz trail boss bad boys and our server was kind enough to bring out both sauces for us to try. His sirloin was seared with a delicious crust and the steak was nice and juicy. The Maker’s Mark bourbon peppercorn sauce was my favorite accompaniment, while my gentleman preferred the Balsamic Herb. (I think what I’m trying to say here is that you can’t go wrong.) The heaping pile of parmesan truffle fries (excuse me, frites) that accompanied the steak were hot, crisp, and delicious … and perhaps most importantly … yes, you can totally taste the truffle oil.
If you need some more frites to go with your frites, Macaroni Grill also offers a Loaded Frites appetizer/side dish option (French fries topped with prosciutto, parmesan, mozzarella cheese sauce, gorgonzola, calabrese peppers, $5.50). Yup, good thing I ordered that salad.
Whether you’re craving a nice, big bowl of pasta, a decadent steak, or – let’s be honest … a loaf of bread the size of your head – pay a visit to your neighborhood Macaroni Grill real soon.
Corner Bakery is one of my personal favorites for a quick, wholesome breakfast or lunch, so I was very excited when they invited our team in to check out their new menu offerings: a series of breakfast and lunch “flats”, that are anything but; hence the name of this event, Corner Bakery’s “UnFlat Event”.
Corner Bakery has added three new breakfast flats and four new lunch (or dinner!) flats to their sandwich lineup. Each variety is loaded with fresh and flavorful ingredients stuffed into a pillowy grilled flatbread, and awesomely enough, they all boast a calorie count under 330 calories. I had the opportunity to try several varieties at this very tasty event, prepared fresh by Chef Ric Scicchitano, the EVP Food & Supply Chain- and they were ALL delicious!
The new breakfast flats include:
Avocado and Spinach Power Flat – scrambled eggs with fresh avocado and spinach, and cheddar & Parmesan cheeses in a grilled multigrain flatbread.
Applewood Smoked Bacon Power Flat – scrambled eggs with applewood smoked bacon and cheddar & Parmesan cheeses in a grilled multigrain flatbread.
Ham and Spinach Flat – scrambled eggs with smoked ham, cheddar & Parmesan cheeses, and fresh spinach in a grilled multigrain flatbread
The new lunch/dinner flats include:
Southwest Chicken – all-natural grilled chicken, zesty slaw, corn and tomato salsa, house-pickled jalapeños and avocado ranch dressing
Chicken Caesar – all-natural grilled chicken, romaine, bruschetta tomatoes, Parmesan cheese and Caesar dressing
(my personal favorite..) Caprese – fresh mozzarella, bruschetta tomatoes, arugula and Parmesan cheese
BBQ Pork – pulled barbecue pork, tangy slaw, house-pickled red onions and avocado ranch dressing
One of the things I love about Corner Bakery’s menu is the way they really give you the ability to mix things up with all of their combos. The lunch/dinner flats can be ordered with your choice of two Grilled Flats (served with baby carrots), as a Corner Combo (pairing one Grilled Flat with a cup of homemade soup, Caesar Salad or Mixed Greens), or as part of The Trio (where guests can personalize their own meal, choosing from more than 5,000 combinations of specialty salads, homemade soups and now Grilled Flats). Personally, I am making it my goal to try them all.
Make it your goal to try them all, too! We’re giving away $25 to Corner Bakery! Just tweet @drinkdallas and tell us which flat you’d like to try! We’ll pick a winner on Tuesday, June 30!