Dallas #BoozeNews: April 20, 2015

MORE BURGERS, PLEASE

TWISTED ROOT BURGER JOINT: They’ve done it … they’ve abandoned the beef (at least just for one menu item).  Stop in and try TRBC’s newest option, the (vegan) Veggie Burger, made with black beans, hummus, quinoa, and more.

KENNY’S BURGER JOINT: Because burgers are not decadent enough – Kenny Bowers has launched a BIGGER option – the Ultimate Cheese Burger.  Kenny’s Ultimate Cheeseburger is a ½ pound bacon cheeseburger sandwiched between two hand-crafted grilled cheese sandwiches.

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MORE MALAI
So I’m excited about the first part of this news … West Village favorite, Malai Kitchen, will open another restaurant in Southlake’s Park Village this fall! Southlake residents will be able to enjoy their Southeast Asian cuisine this fall!

Even better, starting May 1, Malai WV will begin serving a chef’s tasting menu that will change each month that will cost $58/person with optional wine pairings for $30.  The first month’s menu includes Smoked Duck Breast, Vietnamese Scampi Soup, Curried Beef Short Rib and Taro Root and Dark Rum Coconut Milk Custard. 

WHEN LIFE GIVES YOU LEMONS …
CMYKCruzan Rum has released a new product, Cruzan Blueberry Lemonade Rum, just in time for summer debauchery beside the pool. This new option “blends fine Cruzan Rum with the essence of ripe blueberries and vibrant citrus to create a well-rounded spirit bursting with the taste of fresh fruit.”

Cruzan® Blueberry Lemonade Cooler (by mixologist Jesse Card)
2 parts Cruzan® Blueberry Lemonade Rum
3/4 part Fresh Grapefruit Juice
1 small pinch Sea Salt
Club Soda

Combine rum, grapefruit juice and salt over ice in a shaker. Shake vigorously for 10 seconds. Double strain into a glass over ice and top with club soda. Garnish with a twist of lemon peel.

GET ARTSY FARTSY WITH PATRÓN
Art of Patron
Patrón wants to see what you can do with their bottles!  Through July 17, they’re accepting submissions from its drinkers showing what they’ve done to creatively repurpose their bottles for the chance to win up to $10,000.  (Seriously).  You can find out all of the info you need and enter to win at ArtofPatron.com.

CINCO WITH DEAN
Dean’s really done it now.  He worked with Patrón’s distillers to come up with his own añejo tequila!  It’s smooth, slightly sweet, caramel flavors will be available starting May 5 at Fearing’s first-ever Cinco de Mayo party.

As part of its May 5 first-pour celebration, Fearing’s will introduce three new añejo cocktails created by Patron’s lead mixologist, Andres Ismael Moran Gutierrez – a renowned name in the tequila world and bartender for 400 Conejos mezcaleria in Guadalajara. Fearing’s will also use Patrón’s own Silver Tequila in that evening’s Dean’s Margaritas. 

C’MON, GET HAPPY
Front Room Tavern
launched its happy hour (finally) and I’m all about this lineup!  Check out their happy hour menu here featuring local drafts and other beers, wines by the glass, and cocktails like the Elevated Mule (vodka, turbinado, lime, ginger beer, lime bitters) and the SW Strawberry Sour (pisco, strawberries, citrus, jalapeño, soda).
Enjoy the specials M-F, 3-6pm.

Cocktails from Front Room Tavern

WING THINGS
Wingstop has released a new, saucy option, Serrano Pepper Glaze. “This Latin-inspired sauce features a kick of fresh citrus and a roasted serrano pepper heat that lingers. Its saucy tang meets a fiery bang for those wing fans seeking an adventurous flavor experience.”

THE SHED … NEWLY VISITED
Starting June 1, the Dallas Farmers Market will begin Farmers Market Days at The Shed where local artisans will offer their goods Tuesdays, Thursdays, Fridays, Saturdays, and Sundays. More information here.

MORE FROM THE 2ND FLOOR!
The 2nd Floor by Scott Gottlich will release new breakfast, lunch, and dinner menus!  Stay tuned for my take on some of the new items later this month!

New Menu Items from The Second Floor
New Menu Items from The Second Floor