Panevino in Addison: Delizioso!

With nearly 200 restaurants packed into 4.5 modest miles, it’s getting tricky for restaurants to stand out in Addison. Newcomer Panevino, located at Addison Walk, manages to do just that. Indulge yourself in just one meal here and you’ll agree.

Owner and chef, Joseph Ajro, describes Panevino as a fusion of traditional Italian and European bistro elements featuring a wide and varied menu catering to all tastes. That is to say, you won’t find Chef Boyardee twirling his mustache anywhere near the kitchen of Panevino. Contrarily, executive chef Javier Perez (formerly of Sfuzzi) and his staff make everything in-house, using only the freshest, top-notch ingredients painstakingly selected and imports from the best regions in the world. Following the delightful evening I spent dining with Arjo in his restaurant, I left with the impression he is more or less obsessed with quality when deciding what makes the cut in his kitchen. When I tasted the product of his careful selection process, I understood why.

Panevino boasts an equally thoughtful wine selection featuring wines from around the world. Some of the offerings on the wine list deviate from the expected; Merkin “Chupacabra” Red Blend, anyone? Yeah, that would be an Arizona wine produced by none other than the guy from Tool. (That said, it was delicious.) Clearly, their sommelier, Noah Patridge, isn’t afraid to think outside the box when making recommendations for a new wine to try with dinner. He paired a different wine with each course we enjoyed at dinner, and all of his couplings were spot-on. Original cocktails influenced by European roots round out the drink menu, and a variety of craft beers are available on tap.

But, back to the food. There was not a single dish we tried that fell short of ridiculously good … and some dishes may or may not have made my eyes roll back in my head a little. First, I surprised myself by selecting the Pepper Crusted Ahi Tuna as my favorite appetizer of the evening. Served on a bed of artichokes and roasted peppers, the delicate flavor of the seriously fresh rare tuna was perfectly offset by the peppery sear. I’m not usually a big fan of rare tuna, but I would order this dish again … and again.

One of my favorite dishes of the entire evening, however, arrived in the form of our salad course–the Heirloom Caprese Tower. A glorious tower of the freshest Buffalo mozzarella I have ever tasted, interspersed with gorgeous heirloom tomatoes, fragrant basil, and a balsamic glaze, this “salad” was an emotional experience. I wept.

It was difficult to select a favorite entree from several excellent dishes we sampled, but WHEN (and not if) I return to Panevino, I plan on ordering the Homemade Gnocchi so I can stuff every last one of those perfect little ‘tato dumplings into my face hole. Crowned with tangles of delicate prosciutto, basil, shaved parmesan, and a rich tomato cream sauce, this is one of those dishes that manages to warm your very soul. If I had a little Italian grandma, I would probably have to lie to her when I lovingly professed her gnocchi to be superior. (Lucky for me, my descendants are Russian and English, so there aren’t many culinary white lies to be told ‘neath the branches of this family tree. Borscht? Kidney pie? idk.)

My husband’s favorite dish of the evening was the Lobster Ravioli, which I’m pretty sure speaks for itself; except for the fact that the ravioli happens to be crowned with scallops and lump crab meat, so it’s basically one big crustacean brigata on your plate. Also noteworthy was the Stuffed Jumbo Shrimp, filled with lump crab meat, plated atop lemon marscapone risotto, and drizzled with a citrus beurre blanc. Yowza. Panevino does seafood well.

Do save room for dessert. They are all made in-house, and they are not an afterthought; you cannot go wrong here.

Happy hour details:
4pm-7pm Monday through Friday
$5 Sangria, $5 House wines, and $2 off all Texas beers

PANEVINO
www.osteria-panevino.com
Facebook
5000 BELT LINE RD. #300, ADDISON
(972) 807-6268

HOURS:
Monday – Friday
11AM – 11PM
Thursday – Saturday
11AM – 12AM
Closed on Sundays

Bite by Eddy T – Dallas

Bite by Eddy T recently opened in the former ~~Cyclone Anaya~~ Kin Kin Urban Thai space on Oak Lawn. Chef Eddy Thretipthuangsin (affectionately known as Eddy T … because, who can say that name?!), brought his concept over from Fort Worth in December offering American cuisine with an Asian influence. The restaurant will offer lunch and dinner, an extensive wine list, teas, and a full bar complete with a menu of rather interesting cocktails.

: Adult S’more Martini (picture borrowed from Bite)

: Bite Old Fashioned with rum

: Moonshine Mule

: Smoked Bourbon

I was intrigued by the cocktails which use some local spirits and infusions made in-house. My favorite, which is also my Fort Worth contributor, Amanda’s favorite drink at Bite, was the smoked bourbon, sweet tea, limoncello, and St. Germain business. When delivered, the mason jar is capped to keep the smoke chambered. Hot damn. (Literally and metaphorically.)

: Butter Smoked Lobster Bisque

: Parmesan Souffle

: Seared Long Island Duck Breast

: Pan Seared Foie Gras

: Pan-Seared Scallop

Dinner was fantastic and my favorite was the Parmesan Soufflé. I was so pissed that I hadn’t ordered that myself and had to settle for just two bites of it. The Braised Short Rib (not pictured, also not ordered by me) will be what I return to eat. Dessert was a different story … it was delicious–every.damn.thing was delicious.

: Flourless Chocolate Cake

: Almond Pandan Souffle

: Cobbler

The food and drink satisfied all of us at the media event, which was capped off beautifully by their homemade lollipops. The staff was incredibly friendly, the restaurant lovely (if a bit dark… always tough to get decent pictures of the food!), and the atmosphere charged.

Check out Eddy’s newest restaurant in Dallas soon … and make sure to have a smokey drink and lollipop for me!

BITE by EDDY T
bitebyeddyt.com
Facebook | Twitter | Instagram
3211 Oak Lawn Ave, Dallas,TX 75219
972-925-0006

Primo’s: New Ownership, Old Favorites

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.

: House Margarita & Moscow-Rita

: Basil Jalapeño Margarita

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.

: Fajitas

: Tacos

: Tortilla Soup

: Sopapillas (picture courtesy of Primo’s)

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.

Primo’s Tex Mex Grille
www.PrimosTexMex.com
Facebook | Twitter | Instagram
1400 Hi Line Drive, Suite 116 (Design District)
(214) 390-7671

Hours of Operation:
Sunday- Monday 11 a.m. to 11 p.m.
Tuesday- Saturday 11 a.m. to 2 a.m.

STK Las Vegas

If you follow me on my social platforms (especially Snapchat … @susieoz), you’ll know that I’ve been spending some time in Las Vegas for work. One evening I was able to try out STK at the Cosmopolitan. Eddie and Angelee, the dynamic duo behind His + Her went along with me to the Chef’s Menu–a smattering of their best dishes–the night before we skipped town. The NYC transplant offers a decidedly sexy steakhouse feel.

We were greeted by our very friendly server and started with a few drinks to ease into the night. I was told that the Strawberry Cobbler Martini (Belvedere, strawberry, graham cracker crust) is their most popular drink … which was delicious, but a bit sweet for a dinner drink, so save this one for dessert. Later on I tried the … Not Your Daddy’s Manhattan (Bulleit Bourbon, Fernet Branca, Carpano Antica Sweet Vermouth). It was much more my speed and the Fernet was a surprisingly perfect addition to the traditional manhattan.

: STRAWBERRY COBBLER – BELVEDERE, FRESH MUDDLED STRAWBERRY, GRAHAM CRACKER CRUST

(Bear with me through the pictures … the lighting is quite low in there and I didn’t have my camera. ?)

Our waiter began our tasting with a Caesar Salad, Tuna Tartare, a plate of large shrimp, and a cluster of their bleu cheese pull-apart bread. The pull-apart bread was nearly irresistible. They serve it with a cilantro oil that was unreal … Angelee and I all but licked the ramekin it came in. (Also, since I’m allergic to bleu cheese, they kindly served one portion without the glaze. So kind!) I usually don’t mess with salads … who wants to waste the space? But this one was worth a few bites … especially the housemade croutons. The Tuna Tartare, served with perfectly crispy taro chips, was fresh, tender, and had a soy honey sauce with it that was to die. I’d definitely recommend ordering this!

: BLEU CHEESE BREAD

: YELLOWTAIL CRUDO – GREEN APPLE, PICKLED FENNEL, LEMON, GRAIN MUSTARD

Being a steakhouse, STK obviously had a bomb steak–nice and tender … so tender that we could cut it with our butter knives. (If I were ordering it for myself, I’d have ordered it medium instead of medium well, but to each her own.) The Seared Big Eye Tuna (served with wasabi potato, maitake mushrooms, and sweet miso jus) was seared to perfection and nearly fell apart. We nearly had to flip a coin to decide who got the last piece … and you better believe that the sweet miso sauce was sopped up … and some bread may have been dipped in it, too. I personally enjoyed the Free Range Chicken (served with polenta fries, smoked tomato whiskey, and green beans) the most because I couldn’t get enough of the green beans. They had a simple soy-based sauce that made them like crack to me.

: SEARED BIG EYE TUNA – WASABI POTATO, MAITAKE, SWEET MISO JUS

: SWEET CORN PUDDING

: FREE RANGE CHICKEN – POLENTA FRIES, SMOKED TOMATO WHISKEY, HARICOT VERT

For me, dessert after steak is completely unnecessary–I’ve had my awesome meal and don’t need something else to fill me up even more. However, if you go to STK and don’t order the STK Donuts (sweet potato donuts, maple glaze, candied pecans), then you’re doing it wrong. These things were little pillows of goodness and I stared the discomfort of a full belly right in the face, defied it, and ate two.

: STK DONUTS – MAPLE GLAZE, CANDIED PECANS

Make sure to make a reservation if you plan to visit STK on your next visit to Vegas … if for anything, for their take on the Manhattan and those GD green beans.

STK Las Vegas
Website | Facebook | Twitter | Instagram
The Cosmopolitan of Las Vegas, 3708 Las Vegas Boulevard South
(702)698-7990

Fa-la-la-la-liquor: Festive Cocktails

’Tis the season for ~~good cheer~~ ~~generosity~~ big freakin’ family gatherings. Do you have a game plan for ensuring your loved ones remain in a holly-jolly mood? If you don’t, you should. Arrive armed and ready, and even your Aunt Irma (you know, the one who dresses her cats in little outfits and takes them for walks in a stroller) will be feeling merry and bright by the end of the evening. Allow me to introduce two festive new spirits on the scene- just in time for the holidays- sure to please everyone on your naughty AND nice list …

First, meet Jim Beam Apple, Jim Beam’s newest offering. With a refreshing take on family tradition, Jim Beam distillers brought together the taste of crisp, green apples and Kentucky Straight Bourbon Whiskey. The result is a perfect balance of apple and delicious bourbon, with a light, juicy twist. I found Jim Beam Apple to be delightfully smooth and sippable straight or on the rocks, with a bright, apple flavor, and mellow, oaky undertones.

Jim Beam Apple is also perfect for crafting simple, cravable cocktails. Here are two to try this holiday season:

Hot Apple
1 part Jim Beam^® Apple
Hot Cider
Whipped Cream

Build in a heat proof mug. Top with whipped cream.

Jim Beam Apple & Soda
1 part Jim Beam^® Apple
2 parts Club Soda
Lemon Wedge

Build over ice in a tall highball glass. Garnish with a lemon wedge.

Secondly, I would like to introduce you to your new favorite after dinner drink: Baileys Espresso Crème Irish Cream Liqueur. I mean, what’s not to like here? As the name suggests, this new addition to the Bailey’s collection boasts a bold dark roast coffee aroma on top of the classic Irish Cream. Even granny will like this one.

Tempting cocktails you will want to sample:

Espresso Martini
2 ounces Baileys Espresso Créme
1/4 oz Vodka
1/4 oz Espresso

Add all ingredients to a cocktail shake filled with ice. Shake well and strain into a Martini glass.

Bailey’s Eggnog
1 1/4 ounces Baileys Espresso Créme
1/4 oz Irish Whiskey
3 oz milk
1 egg, unwhisked (optional)

Add ingredients to a shaker and shake vigorously. Strain into a glass. Add a pinch of nutmeg and a cinnamon stick to garnish.

Enjoy these holiday spirits responsibly, and preferably in this mug. Happy Holidays!

I was graciously provided with complimentary bottles of Bailey’s Espresso Créme and Jim Beam Apple for my sampling pleasure. Both were, in fact, delicious.

Recipe: Hot Buttered Rum

Christmasy drinks can be a little intimidating … at least by name. I mean, who decided to call a creamy nutmeg treat egg nog or delicious apple cinnamon goodness hot buttered rum? (What is a nog anyway?) Well … as scary as the name “hot buttered rum” is, it adheres to the cardinal rule of life (or at least Paula Deen’s rule): adding butter makes it better. Unfortunately the name isn’t an misnomer.

I found myself in Plano recently and happened into Holy Grail Pub. Our waitress hardly finished saying the whole phrase “hot buttered rum” before I yelled that I’d have one. After two sips I demanded the recipe and she nicely obliged. I whipped up HALF a batch for a recent holiday party, and, even though it wasn’t even a tad cold outside (what the heck’s up with this weather?!), it was the first to run out. (I’ve also had three attendees ask for the recipe, so I thought posting it was easier.)

HOT BUTTERED RUM (recipe from Holy Grail Pub in Plano)
1 gallon unfiltered apple cider (I really love the cider at Trader Joe’s)
2 Gala apples, cored & sliced 1/16” thick
2 Bartlett pears, cored & sliced 1/16” thick
3 oz fresh ginger root, peeled & sliced thin
4 cinnamon sticks
1 teaspoon allspice
1/2 teaspoon ground cloves
3/4 cup brown sugar
3 cups Sailor Jerry spiced rum
1/2 cup butter

Mix all ingredients in a HUGE saucepan. Bring to a boil, then reduce heat to simmer. Simmer for at least 30 minutes. Serve warm and garnish with an apple or pear slice and cinnamon stick.
(Makes a whole lot.)

Some quick tips when making this:

plan ahead on the size of your saucepan (it really makes more than you expect)
if you’re using a beverage dispenser, strain out the solids before you put it in as it’ll clog the nozzle
make this ahead of time … it’ll make your house smell ah-mazing

If you’re not into butter in your drinks or making giant batches of drinks, here’s a simpler version that you can spice up as much as you’d like.

SIMPLE SPIKED CIDER
2 parts apple cider
1 part spiced rum
1 dash cinnamon

Mix, warm, and add the following ingredients as desired: apple slices, pear slices, fresh orange juice, orange bitters, cinnamon sticks, more rum

Check out more winter cocktail recipes on my recipes page!

Old Chicago Mockingbird Station

Old Chicago Pizza & Taproom celebrated its first birthday in Dallas since its opening on December 8, 2014 in Mockingbird Station. On December 11^th, they hosted a birthday bash with live music, giveaways, and more for the attendees. On December 13^th, I attended a media luncheon, where media supporters of Old Chicago were invited to experience their full menu and really extensive beer selection. Additionally, they invited us to experience their limited run of Blue Moon’s Gingerbread Spiced Ale and Martin House’s Pretzel Stout.

Old Chicago Pizza & Taproom’s Dallas location boasts 36 beers on tap–some unique, some usuals, and some locals–and a menu of handcrafted appetizers, salads, entrees and amazing pizza that will satisfy any craving.

I first discovered Old Chicago in Arizona with my wife and was immediately hooked. In the three months that we lived in there, we consumed more of their pizza than was socially acceptable. (It didn’t stop us.) It seems Susie’s had a similar issue avoiding their Italian Nachos.

There are some of the things that make Old Chicago unique:
1) SERVICE: they have excellent service and you’re always greeted kindly at the door.
2) QUALITY: their pizzas are handcrafted and made from scratch every day.
3) LOCAL CONNECTIONS: it always feels like a local pizza joint though there are quite a few locations all over the United States. Their selections of local craft beers really emphasize a connection to the community. Some of the Dallas location’s taps include selections from Lakewood Brewing, Deep Ellum Brewing and Revolver. (Their Friday happy hour beer special is always a Texas beer of the week.)
4) LATE NIGHT: they’re open until 2am every night!!!

During this event, I sampled the Sicilian Pepperoni Rolls (amazing and very highly recommended) and my personal favorite, the Double Deckeroni Pizza. This pizza is the reason I fell in love with Old Chicago in the first place. It has all the cheese, pepperoni and hot sauce you could dream of in a deep-dish pizza. Other samplings included the Ale Crust Italian Grinder pizza, Hand-Tossed Chicken Wings, and more.

This was an excellent experience, and I want to thank the General Manager, Dan Childers, and their local marketing coordinator, Esther Hirsch, for inviting our team to join. If you haven’t already done so, head over to Old Chicago Pizza & Taproom and experience the great food, atmosphere and staff for yourself! Beer selections and pizza choices, along with other dining options, can be found at Old Chicago’s online menu. Also ask about the World Beer Tour, which rewards members for enjoying 110 of the best craft beers locally and across the globe.

Cheers!

OLD CHICAGO PIZZA & TAPROOM
oldchicago.com | Facebook | Twitter | Instagram
Mockingbird Station (5319 Mockingbird Lane, Suite 100)
214-821-5700

This event also featured a new amazing bakery in town, Tricia’s Treats, who surprised us all with a personalized cupcake for each attendee. I know we will be seeing great things from them in the future!

How To: Holiday Spice Syrup

I love a good holiday gifty for friends, neighbor, etc. … in years past I’ve done bacon chocolate, infused liquor, and regular old Christmas cookies, but this year I went with spice syrup. I’m looking forward to using this in Old Fashioneds at my Christmas Eve family dinner. (I’m always the bartender at family events … no pressure there.)

This syrup has some serious legs. It has the essence of a spiced cider without being too overpowering. (I’m going to avoid the cliche “spice up your cocktail” business here.)

Spice Syrup (recipe from The Fashionable Cocktail)
1 cup water
2 cups brown sugar
2 cinnamon sticks
1 clove
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon fresh orange zest (make sure to avoid overzesting)

Place all ingredients in a medium saucepan. Bring to a boil, stirring occasionally until all sugar is dissolved. Remove from heat, allow to cool, then strain.

Taste the syrup and add additional sugar as desired.

I like to use swing-top bottles for my syrups that can be purchased at SpecialtyBottle.com or Marshall’s/TJ Maxx and add gift tags with recipes like the Spiced Fig & Pear Daiquiris.