Happy Hour Next Door
May31

Happy Hour Next Door

Baked Spanish Goat Cheese, surrounded by roasted tomato sauce, and topped with fried capers. Served with garlic toast and dusted in Iberico. Chef Paul Niekrasz bringing out tastes from the new happy hour menu. Good googley gouda. The Loaded Bun Burger is an 8 oz. seasoned angus brisket and shortrib blend, with bacon jam, arugula, marinated tomato all on a stuffed smoked gouda bun. Served with bi fries. Lemon Fizz, made with Kettle One...

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A Taste of District Food and Wine
May29

A Taste of District Food and Wine

Best truffle mac and cheese ever. Brisket Burger on Brioche Chocolate Cake for the taking. Crispy Ceasar Salad Lemon cake for lemon lovers. Sausage and shrimp jambalaya The Brisket Burger is juicy and tender and goes well with the herbed fries. The Grilled Salmon with Herbed Vegetables is excellent. Especially the sauce. District Food and Wine Р5 Stars Buttery salmon, mouthwatering burgers and the type of  truffle mac and...

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A Glimpse at the Sips at Ten50
May02

A Glimpse at the Sips at Ten50

The very massive beef rib. Beans, beans, good for your heart... Introducing the 3 Alarm Margarita. It's made with Herradura Silver Tequila, jalepeno, habanero, serrano syrup, Cointreau, Ten50 Sweet & Sour and a little splash of lime. Kick up your heals with Drag it Through the Garden, one of the latest cocktails to hit Ten50. Messy goodness. Peach Mule made with Deep Eddy Vodka, ginger beer and garnished with a peach. The Berry...

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Grubbing at Unleavened Fresh Kitchen
Apr30

Grubbing at Unleavened Fresh Kitchen

The Clubhouse Salad is made with house-roasted turkey, pepper bacon, leaf lettuce, garden sprouts, tomatoes, avocado mash, and harissa crema. Fresh fruit, crunchy sweet broccoli slaw and quinoa and farro salad. Roasted eggplant dip is made with tahini, lemon, parsley and capers. It's served with grilled flatbread, house chips or raw veggies. One of their gorgeous wraps. Grilled fresh sweet corn is a mixture of fresh shucked corn,...

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CBRE Chef’s Showcase 2017 Recap
Apr29

CBRE Chef’s Showcase 2017 Recap

A delicious taste from Chef Robert James Clifford of Nick & Sam's Steakhouse. A taste of Cab. Ahi tuna tartare and smoked salmon with dill creme fraiche from Chef Brian Dietz of Eddie V's. Chef David Holben of Del Frisco's, 24 Hour Sous Vide Peppered Bacon with grilled sweet corn whippers and bourbon molasses glaze. A happy couple. The crew from Morton's Steakhouse. Preparation and grub. Salted Encrusted Sea Bass with Heirloom...

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Dining Out in Dallas Recap
Apr27

Dining Out in Dallas Recap

Smoked trout with minted spring peas, asparagus and miso aioli by Chef Dan Landsberg of Dragonfly Modern American Kitchen. Nick & Sam's Steakhouse's Chef Robert James Clifford prepared Mashima Wagyu topped with jalepeno miso, pine cone extract, yuzu and Kaluga Caviar. More delicious tastes from the evening's event.   Decor from the Nick & Sam's Grill table. Chef John Tesar of Knife prepared deliciously tender Korean BBQ...

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