Dallas #BoozeNews: August 19

NEW OPENINGS

Americano will open at The Joule in the former Charlie Palmer space! It’s a brand new restaurant concept for Dallas with a 1960s Italian feel echoing the spirit of Fellini’s “La Dolce Vita”. They’re hiring, so drop them a line if you’ want to be part of the team.

So last Tuesday, District Entertainment Group brought Dallas TBD, the newest club trying to make it in the seemingly cursed Republic space on Hall. This week, they announced the September opening of Uptown Pawn, which will be almost what it sounds like … a pawn shop/restaurant/bottle service club(?), in the former Belly & Trumpet space. (Stay tuned for it to make more sense.) “The menu is focused on well-made, classic bar food like burgers and wings. The drinks menu will feature an array of beer, wine, Champagne and cocktails…”. Other features: a patio, live music on week nights, a DJ on weekends, and the ability to get drunk and shop in one place.

Hot on the heels of the hottest days of summer, a new spot to cool down dropped anchor in the Design District, Anchor Design District Pool & Bar. It’s in the DoubleTree Market Center and will feature plenty of tanning spots, cabanas, a bar, small bites, and private event space.

Oak … delicious. El Bolero … delicioso. Pakpao … อร่อย. (That says “delicious” in Thai.) The people who brought you those three concepts, with a little help from John Tesar, is going to do it again with a burger shop, The Royale, which will open in Plano next quarter! The concept will have quality burgers (duh), some seafood options, a few poutines, and some “healthy” options.

Everyone and their dog should be excited about this … a SOCAL concept, Lazy Dog Restaurant & Bar, will open September 23 in Addison! The dog-friendly restaurant will have a Rocky Mountain feel that will seat 273 (interior) and 154 (patio) … and space for the pups. Stay tuned for scratch food from Executive Chef, Gabriel (Gabe) Caliendo and plenty of charity/fundraising events.

NEW PRODUCT RELEASES

Beam Suntory’s Japanese whiskey brand, Hibiki, is releasing a new blend, Hibiki^® Japanese Harmony. It’s a mix of more than 10 Suntory whiskies “aged in five different types of casks, from Suntory’s Yamazaki, Hakushu and Chita distilleries. This delicate blend creates a oneness unfolding a full orchestra of flavors and aromas.”

NEW OFFERINGS

Deep Ellum hotspot Braindead Brewing is now serving brunch on Sundays from 10am to 3pm! Look for biscuits and gravy, bacon flights (uhhh yes), and, of course, beer.

Paul Martin’s American Grill, the new restaurant on Oak Lawn, is now open for lunch at 11am. “The lunch menu features $12 specials including Pork Chili Verde Enchiladas with slow roasted pork, mild chili, avocado, tomato and cucumber salad and the Grilled Salmon Sandwich with arugula, housemade tartar sauce and a fresh baked roll.”

Meat lovers … rejoice. One of my favorite Fort Worth spots, Vivo 53, now offers 50% off their Meatlovers Pizze & Bolo Spaghetti in celebration of Meat Lover Mondays.

UPDATES

Steel Restaurant & Lounge announced that a new chef is stepping into their kitchen. Chef Thomas A. Lengnick, Jr. (a.k.a. TJ), recently from Shinsei and less recently from Whiskey Cake, will “revamp and bring a new flair to the classic Oak Lawn restaurant, [and] you can anticipate a new menu in the coming weeks.”

Hot of the heels of its new REMIX Happy Hour announcement, the W Dallas’ Living Room Bar announced its new cocktail options including a Champagne Mojito, Polish Mule (finally), Modern Negroni, and more.

LIMITED TIME OFFERINGS

Ya know how there’s construction EVERYWHERE right now? Well, Pokey O’s and Hard Rock Cafe have decided to take full advantage and are offering construction deals!
Hard Rock Cafe is offering two cocktails–the Hammer Time Martini and the Wrecking Ball Sour–for $5.50 each, Monday-Friday, 11am to close through August 28.
Pokey O’s is offering a construction sundae Monday-Thursday, 12-5pm, for just $2 through the end of August!

Hopdoddy’s current special leave nothing to be desired! (Not that they ever really do!)

The current burger is the Green Eggs & Ham Burger (Beef Patty, Fried Egg, Salsa Verde, Sliced Prosciutto, Manchego Cheese, Onion, Tomato, Arugula Salad, Egg Bun) … I just might try that, Sam I Am.
Available: through August 23
Cost: $11

Breakfast at any meal is really a good thing … so their new milkshake special, Demi’s Cinnamon Roll Shake Special, is damn tempting. It’s handmade ice cream, cinnamon butter, cream cheese icing, cinnamon sugar, mini cinnamon roll bites, and whipped cream.
Available: through August 30
Cost: $6

Demis Cinnamon Roll

Macaroni Grill – Steak, Frites, & More

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.

: Steak & Greens Salad

: Ultimate Bellini

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.

Loaded Frites

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.

Macaroni Grill
www.macronigrill.com
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Hours may vary by location; visit their website for more details.

Whole Foods Uptown Dallas

Toot toot. Whole Foods is coming to the trolley line in Uptown Dallas! Yes, what we’ve all been waiting for has finally opened … Whole Foods Uptown will open tomorrow, August 12 at 7:30am!

I had the pleasure of taking a private tour of the store … and believe you me, there’s a lot to look forward to. WFU will be trolley themed to honor Rosie, Betty, and the rest–their made-to-order sandwiches on their interactive touchscreen menus even allow you to order sandwiches named after our iconic trolleys! The store even features wood from the very trees removed from the land cleared to build the store which was built partially on historic land. Eight stories of Gables apartments will sit on top of the store and 17 three-story townhouses will line the back of the store.

: Shelves ready for fresh produce.

: A small area with textiles and accessories.

: The interactive sandwich menu with options named after Dallas’ trolleys.

They have the shelves stocked with everything from (quite literally) soup to nuts–expect the fresh produce … which is now in place–and they’re ready to open to the public. Opening day’s festivities include:

7am – Dixieland Band and Notre Dame School cheerleaders
7:30am – speeches and the breaking of the 6’ Challah loaf
8am – the taproom opens early!!!
6pm – Exclusive tapping and tasting of Post Oak Pale Ale (won’t be available to the public until September 18)

We all know what kind of amazing goods and produce Whole Foods features, but let’s get down to the real business … the booze.

The Uptown store will sell beer and wine, which were on the shelves begging to be consumed on our tour. The wine selection rivals that of “the mothership”, Whole Foods’ flagship store in Austin. The beer … phew … imagine in 36 FEET of cold beer. (That’s the length of a typical classroom. Talk about getting schooled!) They focus on local and craft beers in both the grab-and-go area along with the Taproom. (More on that below.)

WFU’s Taproom is complete with 32 seats indoor and space outdoors. (Ya know … for when it’s not hot as balls outside.) Check out their 24 drinks on tap–19 beers, four wines, and even one local bourbon barrel-aged cold brew coffee. Grab a drink and relax on their bar or patio complete with misters, six TVs, and a view of McKinney. Don’t feel like hanging around? Pick up a growler for your beer and/or wine to take some of the fun home. (They’ll even sell kegs if you preorder them!) Unique to WFU? A firkin. (WHAT THE FIRK DID YOU CALL ME!?) The firkin, beside a unit of measurement (1 firkin = 0.697326051 of a keg), is a unique type of keg tapped on its side and theirs will be dispensed by a beer engine.

OH … and don’t forget that sharing is caring. If you buy a beer for someone, they’ll note it on the “BEER IT FORWARD” board allowing the recipient to get a beer on you on their next visit! (Sooooo who’s gonna buy me a drank?)

Other features of the store include:

Squeeze & Grind — a juice, smoothie, and coffee bar with an imported Italian espresso machine
A spacious parking garage with multiple floors and two electric car power stations
Racks for up to 24 bikes and a FREE bike repair kit
A custom filled cupcake bar (uhhhhh this is the only one in Dallas doing this … can I live here?)
More then 200 grab-and-go options including pizza by the slice sold 2 for $6!
A smokehouse with in-store smoked meats (and catering!)
A bunch of cheeses. (What!? That’s super important.)

WHOLE FOODS UPTOWN DALLAS
wholefoodsmarket.com
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2510 McKinney Ave, Dallas, TX 75201
469-518-5814

Dallas #BoozeNews: August 4, 2015

NEW OPENINGS

The Bread Winners Cafe & Bakery team announced that it will open its fifth location in Trophy Club in 2016! The restaurant will also feature their French Quarter-style bar concept, The Quarter Bar, along with it in the planned development which will also feature hotels, retail, and other dining options.

LIMITED TIME OFFERINGS

It’s Hatch Chile time, y’all! Check out the features around Dallas to enjoy the New Mexico chiles that are only available for a short time each year!

Grand Prairie is hosting its 5th Annual Hatch Chile Festival on Saturday, August 22, 8am-2pm! It’ll feature chiles, live music, and more.
Central Market returns again this year with their 20th Annual Hatch Chile Festival (August 5-18). Stop in for recipes, lessons on handling spicy peppers, and, of course, Hatch chiles! Don’t miss the Hot Hatch Chile Run, Walk, & Roll on August 22, too!
Old Chicago in Mockingbird Station will host a tapping of a Hatch Chile version of Don Jalapeño beer on August 5 at 7pm!
Market Street will host chile roasts the first four weekends in August, Saturdays and Sundays, at all D/FW locations during its Hatch Chile Fest.
Snuffer’s Restaurant & Bar (August 1-31)
- The Hatch Chile Cheeseburger or Chicken Sandwich – start with Snuffer’s 100% fresh ground chuck burger or grilled chicken breast, then are adorned with Hatch chile peppers and diced onions, bacon crumbles, Monterey Jack cheese, lettuce, tomato and mayo.
- Hatch Cheese Fries from Snuffer’s
  
  Hatch Chile Cheese Fries – hand-cut Idaho potatoes and topped with diced Hatch green chiles and Chihuahua cheese
El Fenix (August 3-September 7)
- Hatch Chile Pork Burrito – Slow-roasted pork rolled and grilled to golden-brown goodness, topped with green chile sauce, Hatch green chile and queso fresco. Served with rice and beans. ($8.99)
- Hatch Chile & Queso Blanco Enchiladas – A twist on El Fenix’s world famous enchiladas, stuffed with a blend of Monterey Jack and Chihuahua cheeses, topped with green chile sauce, Hatch green chile and queso fresco. Served with rice & beans. ($9.99)
- Hatch Chile Stacked Crispy Chicken Enchiladas – Stacked hard-shell tortillas stuffed with shredded chicken, refried beans, guacamole and cheddar cheese, topped with green chile sauce, Hatch green chile and queso fresco. Served with rice & beans. ($10.99)

It looks like August is the month of the chile, because Torchy’s Tacos and Hopdoddy are getting spicy, too!

Torchy’s Taco’s is celebrating Some Like it Hot Month with a new taco each week … and they get progressively spicier as the month burns up. (They call it #TorturebyTaco.) The FIRST of the tacos is The Barn Burner and it clocks in at 20,000 Scoville units. The last? 7 million Scoville units. Say goodbye to your taste buds.

Ghostland Burgatory from Hopdoddy

Hopdoddy Burger Bar‘s featured burger is a real scorcher, too. Their Ghostland Burgatory is Beef Patty, Ghost Peppers (Naga Bhut Jolokia), Serrano and Habañero Peppers, Pepper Jack Cheese, Caramelized Onions, Ghost Sauce, Lettuce, Tomato, and Chipotle Mayo served on an Egg Bun. (I was dared to try it on my last visit and chickened out. Not literally … I still had a beef burger.)
Available: through August 9
Cost: $12

NEW OFFERINGS

Remix your Tuesday at the W Dallas Victory! On Tuesdays, the Living Room Bar will offer REMIX, a reverse happy hour from 7-11pm with signature cocktails, small bites, and live music for FREE.

Is partying on Tuesdays too much for you? Check out The Quarter Bar’s new Friday party, complete with 80s music and movies from 11pm-2am. Oh, and happy hour specials from 11am-7pm to get you warmed up ($2 domestics and wells, $4 select wines by the glass).

OTHER NEWS

The Cedars Social is now under new ownership and management! Stop into The Cedars cocktail den to see what Jeffrey Yarbrough and Chad Boyle will do to mix up (or shake … as it were) the menu!

Event Recap: Negra Modelo + Rick Bayless

Negra Modelo = good
Guacamole = good
∴ Negra Modelo + guacamole = ahhhhmazing

Who says you won’t use math after you graduate!?

The Negra Modelo team came to town last week with celebrity* Chef Rick Bayless in tow. Upon arrival at 3015, a private event space in Trinity Groves, we were treated to as much Negra Modelo as we could (responsibly) consume along with small bites. Whilte warming up, we were challenged to “unlock” swag by tweeting using #ThePerfectComplement–50 tweets for a bottle opener, 100 for branded glassware, 150 for signed cookbooks, and 200 for (badass) cutting boards. Yeah … we got them all.

*If you consider a former “Iron Chef” competitor, author, (multiple) James Beard Foundation award winner, and “Top Chef Masters” Season 1 winner a celebrity. Because I do.

: Pineapple Shrimp Bites

After some mingling time and plenty of light bites, we were invited to visit the buffet featuring various items that were either made to be the perfect complement to a glass of Negra Modelo or were actually made using NM. The beer itself is a medium-bodied beer that’s on the sweeter side with hints of spice and a caramel taste and bouquet — err, nose if you’re not fancy.

After the meal, Rick sat us down for some learnin’. He walked us through his recipes for guacamole and slow cooked lamb shoulder. His guac was a revelation … he used tomatillo and bacon, so obviously he gets me. Check out all the recipes he worked with Negra Modelo to great the perfect menu to make.

Since y’all don’t read my ramblings just to hear about my awesome Wednesday night … I have some awesome recipes to help you jump on the beer cocktail bandwagon.

GRAND MARNIER MICHELADA
1.5 oz Grand Marnier Cordon Rouge
0.75 oz fresh lime juice
6 oz Negra Modelo

Pour Negra Modelo in a tall glass over ice, then stir in lime juice. Carefully float GMCR on top. Serve with a lime slice.

MODELO MIXER
2 oz Mezcal
3 sprigs cilantro
1 oz lime juice
1/2 oz simple syrup
Negra Modelo

Muddle the cilantro and the simple syrup in a shaker, then all the mezcal and lime juice. Shake with ice. Pour over ice in a tall glass then top with Negra Modelo.

Negra Modelo Old-Fashioned Cocktail (recipes by Rick Bayless for Frontera)
1/3 cup freshly squeezed lime juice
2 to 4 tablespoons superfine sugar to taste
1/2 cup bourbon
Ice cubes
1 to 2 cups Negra Modelo beer
Maraschino cherries for garnish

Mix lime juice and sugar in small pitcher until sugar dissolves. Stir in bourbon and chill until needed. Fill 4 short “rocks” glasses with ice. Top each with ¼ of the bourbon mixture. Fill the glasses the rest of the way with Negra Modelo. Garnish with maraschino cherries.
Serves 4

NEGRA MODELO
negramodelousa.com
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#SauzaPitcherPics & Recipes

Let’s be real for just a second: What even, is the point of ordering a beautiful cocktail if you don’t plan on giving said libation its 15 minutes of fame on social media? My fiancée knows the drill now. (One aspect in which I have him totally trained.) Whenever we order cocktails at a bar or restaurant, he dutifully slides his glass towards me without taking a sip, so I can capture his drink in its pure, unadulterated state prior to his first sip.

Sauza Tequila has picked up on the fact that folks enjoy showing off their beverages; in response, they launched a fun campaign to get tequila fans snapping and posting away on Instagram (and in the blogosphere): the Sauza Pitcher Perfect Picture project!

According to Sauza, margaritas are the most popular cocktail to order in pitcher form; I think we can all agree, there’s just something so dang alluring about an icy pitcher of that limey goodness. (Unless you are Susie, but we won’t go there.) Margaritas also happen to be the most frequently “shared” drink on social media. (I just want to point out, someone gets paid to sit around and figure this stuff out. Where can I sign up for this job?)

Michelle Yam, travel, food and lifestyle photographer, paired up with Sauza to share some tips on the fine art of booztography. This is serious business, y’all.

Natural light goes a long way in lending appeal to cocktail photos, so take full advantage of sunshiny days, whether it’s on a patio or indoors with sun streaming in through the window.
Playing with focus can be a great way to set up an interesting shot. Try playing with the tilt-shift function on the Instagram toolbar in order to blur out surroundings with ease.
Pump up the contrast and saturation to enhance texture and drama in your shot. (pun lightly intended)
Shadow-jockeying is a thing, especially if you are shooting outdoors. Be mindful of where shadows are being cast prior to snapping away.
Play the angles. Glassware can be tricky to photograph from a straight-on view. Sometimes, an aerial shot, or shooting from an angle, results in a much more attractive snap.

The next time you prepare a refreshing pitcher of margaritas at home, here are some tips from Bobby Gleason, master mixologist at Beam Suntory, to get your cover girl ready for her close-up.

Rimmed glasses– or even pitchers- take your photos to the next level. Coarse, kosher salt works best for a salt rim. Try an alternative rim, such as Tjin Spice or smoked salt for added flavor and visual interest.
Kick up the heat and the color with some fresh muddle jalapeño; reserve a slice of red or green pepper for the rim.
Opt for solid or hollow ice cubes as opposed to crushed or shaved ice; it photographs better.
Experiment with fresh herbs for a color accent.
And by all means, don’t forget the requisite wedge or slice of lime!

Preparing a pitcher of margs capable of evoking tequila envy on Insta is only half the battle though, right? Thankfully, Sauza has shared three Pitcher Perfect recipes that are perfectly refreshing for summertime- and they are easy to put together. No blender required!

Sauza Cucumber Chili Rita
2 cups Sauza Cucumber Chili Tequila
1 cup DeKuyper Triple Sec Liqueur
2 cups fresh lemon sour
Juice of 6 whole limes
Slices of limes for garnish (optional)

Add ingredients to an ice-filled pitcher. Add sliced limes and stir.
Serves 8

Sauza-Rita
1 can Sauza Signature Blue Reposado Tequila
1 bottle light beer
1 can frozen limeade
1 can water

Pour limeade and beer into pitcher with ice. Fill limeade can with Sauza Blue Reposado and pour into pitcher. Finally, add a can of water. Stir.
Serves 9

Sauza Strawberry Margarita
1 ½ cups Sauza Signature Blue Silver Tequila
½ cup DeKuyper Triple Sec Liqueur
1 cup Pucker Strawberry Schnapps
3 cups sour mix
Sliced strawberries (optional)

Add ingredients to an ice-filled pitcher. Add sliced strawberries. Stir.
Serves 8

For inspiration, check out some of Instagram’s Pitcher Perfect offerings, by searching for the hashtag, #SauzaPitcherPics.

TIP: Move around and take the cocktail shots from a few different angles to see which one looks the most appealing. In this shot, the slanted composition of the table shows a bit of interesting texture from the natural crack and stains on the concrete. Postyour Sauza cocktail pitcher pictures, including a bottle of Sauza Tequila, using #SauzaPitcherPics – @MichelleYam

A photo posted by Sauza Tequila (@sauzatequila) on Jul 23, 2015 at 9:52am PDT

www.SauzaTequila.com
Twitter: @Sauza
Facebook: @SauzaTequila
Instagram: @SauzaTequila
Pinterest: @SauzaTequila
YouTube: SauzaTequila

***Sauza Tequila graciously provided me with a fun, booze-filled care package in order to assist me in the process of crafting my own #pitcherperfectpicture.***

Event Recap: Herradura Tequila Dinner at Mesero

The best place to be on July 23rd, the day before National Tequila Day, was in the upstairs private room at Mesero by Mico Rodriguez, located on Henderson Avenue. Guests at this private event donated $1,000 per couple to the Pat & Emmitt Smith Charities to attend.

The night started with the Russ Hewitt Trio playing music while Tequila Herradura cocktails and brisket nachos, chicken flautas, and shrimp ceviche were passed to the hungry attendees.

Once the guests were called to be seated, Emmitt Smith was introduced to welcome everyone and speak briefly about his wife’s and his charity and what the evening had in store.

“Thank you guys for supporting Pat and Emmitt Smith Charities,” Smith said, addressing the intimate crowd before the dinner got underway. “The work that we do couldn’t get done without the help and support of people like yourselves. Tonight is an opportunity for everyone here to get to understand and learn about the Herradura culture.”

Smith continued to explain his experience traveling to Guadalajara and learn the entire process of how Herradura makes the tequila, and how “it is one the cleanest tequilas out there, and that makes the taste itself very pure.”

After the introduction, guests were guided through the dinner and tastings by global brand ambassador for Tequila Herradura, Ruben Aceves.

He began the dinner explaining the concept of a tequila dinner. “We are going to have dinner like we do in Mexico–where we drink tequila before dinner, with dinner and after dinner with desert.”

Before the salad course, Jose Cortes, a third-generation Jimador demonstrated the harvest of an agave plant while Aceves explained the process.

Each course consisted of a tequila margarita pairing that included Herradura Tequila–Silver, Reposado, Ultra or Selección Suprema.

As each tequila was presented with its course and Aceves described their qualities and how each was made.

The Cazera Salad was served with the Meserita cocktail, made with Herradura Silver, Cointreau and citrus.

The second course sampled a cheese tomatillo enchilada, pollo brasa with chipotle cheddar grits and the Mico “12” a la Mexicana. The La Dona cocktail (Herredura Reposado, Cointreau and citrus) complemented this course.

The Pastel Cinco Leches was the final delicacy of the evening. It was paired with the El Santo (frozen Micorita made with Herradura Silver, house Sangria and Herradura Ultra). Herradura Ultra is the most recent addition to the Tequila Herradura family. It is an traditional Añejo tequila blended with premium Añejo tequila that creates a very smooth, subtly sweet tequila.

To cap off the evening, guests sampled the Extra Añejo, Selleción Suprema de Herradura, which is Tequila Herredura’s highest quality tequila.

This event raised $25,000 for the Pat & Emmitt Smith Charities, which provide educational opportunities and experiences to underserved children. If you’d like to donate or learn more, visit www.emmittsmith.com.

If you want to sample these cocktails yourself, you can visit Mesero and experience your own tequila dinner!

Greenville Avenue Pizza Company

If there are two things I know for certain: it’s that it’s hot as balls outside and that pizza is the best thing that God made. (Only one of those is constant.)

Greenville Avenue Pizza Company (GAPCo) is the little pizza shop on Lowest Greenville that has supplied drunkards with the perfect late night food generously sprinkled with Pizza Crack (more on that later) since 2007. This food isn’t just any drunk food … it’s good enough to even eat sober. The owner, Sammy Mandell, spent the evening with our group and told us about his baby on Lowest Greenville that has gone from a small pizza shop to a rebranded, refurnished restaurant that was named one of the top 100 highest grossing pizzerias in the U.S. this past year. By which I’m not surprised at all because everything in GAPCo is made by hand–from the dough to their ranch.* The employees, from management to delivery drivers, are 100% behind Sammy and the brand and they support the shop and each other in spades. Like any great fast food restaurant, they ensure that their drivers are covered with the help of insurance companies similar to Insured ASAP (https://www.insuredasap.com/your-guide-to-insurance-for-food-delivery-drivers/) so they can deliver their meals without any worry. It’s part of the support they have pizza shop. this In fact, Sammy’s wife, Molly, not only takes charge of their snarky social media channels, but also rolled GAPCo’s meatballs for years. (They were even dubbed “Mollyballs”!)

BOOZE INFO: GAPCo offers Texas craft beers (uhhh and some wine)–Deep Ellum Brewing Company, Martin House Brewing Company, Cedar Creek, Saint Arnold, Shiner, and Eastciders dry cider. I mean … what’s possibly better than a cold beer and pizza when it’s 100º outside? (Maybe just following it up with a Steel City Pop from across the street.)

We’ll get to the pizza, but we have to chat about some of their other items first. (Because once pizza enters the conversation, that’s all there really is.) If you’ve never branched out past pies here, you’re missing out. The first thing that hit the table was a GIANT meatball and garlic knot. The Meatballs are 81/19 beef (the texture is perfect), lovingly hand-packed, and served with marinara sauce that takes five hours to make.

Their salads are delicious, fresh, crisp, and unique. The Brutus Salad was their take on a Caesar salad without being drenched in heavy dressing or sporting the cliche croutons (take a basic chicken Caesar salad, then add tortilla strips, diced jalapeños, and jalapeño Caesar dressing). The Italian Salad–romaine, kalamata olives, pepperoncini, parmesan, shallot vinaigrette dressing–was quite good, but I’d stick with the Brutus on my next visit.

: Meatballs with Garlic Knots

: Hand-Packed Meatballs

: Brutus Salad

: Italian Salad

Now, a pizza place with salads options … that’s super expected. But … a pizza place with wings good enough to stand on their own is a diamond in the rough. I don’t know if I’d ever attempt these spicy pieces of chicken goodness after a couple drinks, but sober, I’d eat the shit out of these fried Hot Buffalo Wings and would only pause to find a napkin and make sure my lips were still intact. And that aforementioned homemade ranch … it kind of makes these transcendent. The Lemon Pepper Wings had a perfect crisp to them if you’re into that not-as-saucy situation and the lemon flavor in the seasoning is surprisingly refreshing.

No … for the main event: the pizza. I think Bill Murray said it best when he said, “Unless you are a pizza, the answer is ‘yes, I can live without you.'” Amen, brother.

GAPCo’s pizza, like its other menu items, are made with homemade ingredients. You can TASTE the love in these slices. The fresh cheese, delicious meats, veggies, and more come together in a beautiful symphony of flavors and crispiness. Have it drunk and you’ll never ask your Uber driver to take you through the Whataburger drive-though again. The pieces hold up nicely without that sad wilting effect brought on by too much grease and not enough “crusture”. (Crust structure … it’s going to be a thing.)

I think it was all over for me when I had my first bite of the Supreme Pizza–pepperoni, ham, green peppers, onions, mushrooms, bacon, and olives. I mean … the bacon wasn’t just any bacon; it was just thick enough to really stand out in a crowded pizza but not feel like you’re missing a helping of eggs. (And once that Pizza Crack hits the cheese, you know it’s all over.)

Their famous Pizza Crack is made with garlic, salt, and their special mix of spices. Apparently they sell enough of this stuff that they’ve started selling jars of it. Full disclosure: a jar of this was one of the first things in the cabinet at my new condo.

: BBQ Chicken Pizza

: Supreme Pizza

: Veggie Pizza

Stay tuned to GAPCo for more new offerings coming up … they have a great product and are finding more ways to evangelize to the people of Dallas. Recently, GAPCo came out of the cover of night and they’re now open for lunch. The lunch special is $10 for a slice of cheese or pepperoni pizza, caesar salad, and a fountain drink. (And they’ll start offering brunch in August!)