For years, Granada Theater has been the best venue to catch a show on Lower Greenville, and their bar restaurant. Sundown at Granada, has become a launching pad for the careers of local acts. Concert nights in Lower Greenville just got even better, as Sundown at Granada has just introduced a new seasonal menu curated by Chefs Marcus Kopplin and Justin Box.
Kopplin has previously crafted menus for Piatallo Italian Kitchen and Shinjuku Station and Box has previously worked among the likes of Cedars Social, Stephan Pyles Catering and Restaurant Ava. Together, the pair have created a menu full of light, filling dishes, with fresh, locally-sourced ingredients.
The Herb-Roasted Carnival Cauliflower is a great shareable to start with. It is a sweet, crispy mix of cauliflower, pine nuts, golden raisins, chili oil, served in a plate coated with a creamy, tahini-whipped feta.
Entrees include the Goat Cheese Gnudi, a gnocchi pasta served with a mix of mint and smoked pecans, in a delicious, creamy charred tomato butter. With each bite, the gnudi bursts with creamy goat cheese, allowing for an experience of a multitude of flavors. The tomato and the cheese complement each other well, as the gnudi soaks up the tomato broth.
Another good choice is the Freebird sandwich, a a hearty buttermilk chicken sandwich with pimento, honey mustard and pickles, all made in house, topped with TGH Farms arugula and served on sourdough from Empire Baking.
For dessert, The French Vanilla Bean Creme Brulee is certainly the best conclusion to the meal. The Creme Brulee is paired with seasonal fruit and is a fluffy, cloudy confection of epic sweet proportions.
At Granada, all forms of art are celebrated, and Sundown at Granada shows that food itself is an art. With the collaboration between Kopplin and Box, Sundown at Granada will make for a new multidimensional art experience to an already iconic venue for local artists.
For years, 4218 Lemmon Ave has been deemed cursed, due how quickly restaurants seem to come and go in that outpost. Over the course of the past five years, the storefront saw the closings of Catalina to Lolitas, Tallywackers and most recently, Roux Bistro. For the cursed building’s newest restaurant, guests can enjoy a breakfast and brunch concept during the day and a lovely Italian dinner during the night. In the mornings and early afternoons, the storefront serves as Eggsellent Cafe, and in the evenings, it serves as Cafe Venice.
At Eggsellent, guests can enjoy good, traditional southern favorites, including biscuits and gravy, as well as an assortment of omelets. Eggsellent also offers healthy spins on breakfast favorites, specifically with their Salmon Eggs Benefit.
During dinnertime at Cafe Venice, guests can enjoy hearty pastas, meats and refreshing cocktails.
For a light, spritzy cocktail, try the Neroli Blossom. The Neroli Blossom is a sweet, tangy blend of Aperol, prosecco, blood orange liqueur and orange juice.
To step things up a notch, the Negroni Classico, a mix of Hendrick’s Gin, Campari, sweet vermouth and orange peel, is a bold cocktail, which also merits a try.
For appetizers, one certainly must try the Wine Steamed Mussels. The PEI mussels come served with roma tomatoes and garlic and are served in a delicious white wine sauce. The mussels pull out of their shells with ease and aren’t too difficult to chew.
As one would expect from an Italian restaurant, Cafe Venice serves a variety of pastas. The Penne Arriabiata, is a hot, spicy pasta dish served with flavorful sausage, hot roasted peppers and onion and garlic for flavor. For a healthier choice, one ought to try the Chicken Oreganato, a lemon-soaked grilled chicken breast sat atop a bed of chargrilled vegetables and peppers.
For dessert, the creme brulee is a great pick and pairs well with the Quetzacoatl, a dessert cocktail comprised of Svedka vanilla vodka, Godiva chocolate liquer, Chambord and dark creme de cacao.
Can this new dual concept survive at 4218 Lemmon. Well, both certainly are worth a visit.
Ice Cream has been a perennial favorite of Americans since the beginning of our history and beyond. Thomas Jefferson had an elaborate recipe for his ice cream that took hours and twenty ingredients to create.
In 1874, the American soda fountain shop and the profession of the “soda jerk” emerged with the invention of the ice cream soda. In response to religious criticism for eating “sinfully” rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream “Sunday” in the late 1890’s. The name was eventually changed to “sundae” to remove any connection with the Sabbath.
Today, of course, ice cream is widely available just about anywhere humans intersect with a freezer. Until recently Dallas was a bit sketchy on the house-made stuff and we prefered mass-produced confections. Fortunately that has changed. Below we have a list of some perfectly delicious ice creameries in Dallas.
Henry’s Homemade Ice Cream: When I think of ice cream in the Dallas area I see Henry. He is the happiest man I know for a very good reason, he makes others happy with a terrific product. Henry offers plenty of flavors, plus Sundaes and Banana Splits. Also, if you are enjoying ice cream at a local restaurant chances are you are tasting his product. He services over 700 accounts locally.
Sweet Firefly: located in Plano Sweet Firefly is a bit hidden but once found you will have discovered nirvana. Owned by Angie Conard the shop features an array of interesting hand-made flavors of ice cream including their most popular Sea Salt Caramel. Other flavors that will cool you off include Vanilla Bourbon and Coffee Toffee. This is a one-up location with no future locations currently in the plans. You are able to try before you buy, and there are plenty of flavors to plow through to ensure future visits. Puppies eat free!
Dude, Sweet Chocolate: Proprietor and chocolatier Katherine Clapner isn’t just all about her uniquely flavored chocolates, although we are addicted to her Crack-In-The-Box. The flagship location on 8th Street in Bishop Arts offers a soft serve treat that changes with the whims of Katherine. We were fortunately enough to sample one with cherry soft serve, berry butterscotch, plum sake chocolate cream, tangerine chocolate bar.
Howdy Homemade: Located in Park Cities Howdy offers homemade treats served by young men and women with special needs. Also, their claim to fame is their DR Pepper chocolate chip ice cream that is simply something to live for
Chills 360: Chills is the Thai-inspired rolled ice cream. This unique style of ice cream is not pulled from frozen buckets by the scoop, instead its liquid base is poured onto a frozen pan and then chopped, mixed, spread and rolled right in front of you.
Melt Ice Creams: A Fort Worth icon that is soon to be located in Bishop Arts in Dallas. How terrific to have homemade ice cream, which also implements Dude, Sweet Chocolate into their treats.
Bistro 31 is what I like to call a beautiful dining decision. All the elements are at hand, a gorgeous atmosphere coupled with a seriously well executed menu and service above reproach.
It is only appropriate that a restaurant located in Dallas’ finest plaza which features exclusive shopping experiences such as Fendi, Dior and Hermes also hosts an impeccable restaurant such as Bitro 31. Consider the low-lustre Venetian plaster walls, custom Murano chandeliers, walls featuring contemporary art by local artists and a stand-up Art Deco coffee bar.
Charred Spanish Octopus
The menu is toppled with European and American classics. Consider the Escargot Bourguignonne with its copious amounts of rich butter but easy on the seasonings. The snails are plump and large, and the remaining sauce is perfect for soaking with the crisp pocked slices of bread.
The Hudson Valley Seared Foie Gras with a tiny green apple salad, fig mustard and a round of pain perdu is both sinful and brilliant.
Our evening had a theme of seafood to celebrate the season, and Bistro 31 is dedicated to flying in the freshest catch all though the week. Not to be missed is a starter of Charred Spanish Octopus which at first look, and bite will take you back to your first taste of pintxos in San Sebastián. Light and tender with a slight sea essence, and a large char flavor that will make you regret ordering anything else, but you will most definitely be happy you did.
Next ordered were the Oysters Rockefeller. Large and plump oysters made a bed for Pernod scented creamed spinach with lardons and finished with parmesan that are then finished to a juicy perfection. Nothing seems much more refined that a plate of baked oysters.
Lobster Bisque can be a burden at times, often made with a packaged soup base. You can pick out these false flavors with a single bite much like you might detect a garish man-made truffle oil. Bistro 31 is making their bisque fresh with shells for broth, like God intended. The cream is added with a deft hand, shards of tender lobster are present with each spoonful, and a drizzle of tarragon creme fraiche adorns the bowl. A true symphony of flavors.
Dover Sole Meuniere
If you are celebrating with seafood the choices are strong with Spaghetti Chitarra with Lobster Bolognese, Grilled “Pavé” of Scottish Salmon, a Whole Roasted Branzino, Pan-Seared Snapper with Little Neck Clams and Lobster-Saffron Brodo all at your beckon. But the true choice of champions without a doubt is the Dover Sole served table-side for a true dinner and a show feel.
The Sole is flown in fresh constantly to keep up with demand. Much like any dish served table-side once ordered there will be a flurry of requests from neighboring diners.
The Sole is large and as mentioned, deboned expertly for your witness. Ours was sauteed to a delicate perfection, as if the chef knew the exact moment when to remove the fish from saute, and he did. Served Meuniere with haricots verts, a medley of tiny root vegetables and a white wine lemon sauce. You will want to add copious amounts of sauce, but first taste your fish as chef prepared for a peak of flavor joie de vivre.
In addition to the many items listed on the menu there are also plenty of seafood items listed daily as specials.
Look for a fun wine list and be sure to saunter to the Lounge 31 located above the restaurant for an aperitif or three where people watching is an art form.
Just announced, Perle on Maple will be having specials for Bastille Day and National Ice Cream Day, just two more delicious reasons to visit the French-inspired restaurant in The Stoneleigh this month. (Perle on Maple also provides food and drink service poolside at The Stoneleigh. Day passes start at $30 and can be reserved at ww.daypass.com.)
July 14 – Bastille Day
Celebrate Bastille Day on July 14 with $8 specials on the Stoneleigh 75 cocktail at Perle on Maple. With its French spelling of “pearl” to its French bistro dishes with a Texas twist, Perle is where guests bon appetite in French style. Even the glass art installation that serves as the gateway to enter the restaurant was inspired by The Maison de Verre (“The House of Glass”), one of the many architectural wonders in Paris.
July 21 – National Ice Cream Day
Celebrate everyone’s favorite summertime dessert on July 21 for National Ice Cream Day. Throughout the day, Perle on Maple will be offering free Henry’s homemade pink vanilla ice cream, or for $5, have an adult ice cream float made with Caposaldo Prosecco.
The recent resurgence of Addison can be witnessed in the new developments of many well-loved destinations and new concepts converging on Belt Line Road and the Dallas North Tollway. One of the first and most popular outdoor shopping districts, Village on the Parkway, will now host another original, Sidecar Social (5100 Belt Line Road, Suite 401, 75254, 214.272.3950), a 20,000-square foot, curated, social lounge experience from BoomerJack’s Founder Brent Tipps, opening August 19, 2019.
“We all want a place to go to hang out, relax, and connect with our friends and new people,” said Tipps. “Everything about Sidecar Social is designed around that. From shareable plates to free games, we built a place you can bring a friend to and go from dinner and drinks to games and music — you feel like you don’t want to leave.”
Sidecar Social, with the tagline of “Go. All. Out.,” will feature a full spectrum of interactive attractions geared for adult mixing and mingling in a modern industrial, yet warm and refined setting. Guests will be able to choose from daily dining provided by its scratch kitchen while socializing over craft cocktails in one of Sidecar Social’s spacious bars. Additionally, guests can expect friendly competition with free classic games, private karaoke, multiple live music stages, and prime game-watching on 18-foot televisions and on a massive tree-shaded patio with flat screens.
Rotating, shareable menu highlights will include Adult Mac N Cheese, Grilled Cauliflower Steak, Charred Corn Guacamole, Smoked Burnt End Nachos, and Wood-Oven Grilled Flatbreads. On the lighter side, Sidecar Social will offer artisan salads and grilled kabobs. Featured sandwiches will include the Nashville Hot, Braised Short Rib French Dip and Akaushi Ground Beef Burger with Chimichurri Sauce while entrees will consist of Chicken and Waffles, Grilled Lemon Dill Salmon, Hanger Steak, and more.
Two main bars will serve guests—one horseshoe bar and convivial lounge area off the main dining room with views of the kitchen and guests, and a giant, rectangular bar in the primary two-story showroom between three enormous 18-foot televisions, two bocce courts, shuffleboard, and generous banquettes with full views of live music stage. Guests will be able to enjoy delicious craft cocktails such as the Elderflower Paloma to Strawberry Basil Bees Knees and Italian 76. Handcrafted classic cocktails will also be available. Upon opening, daily drink specials will include $5 craft cocktails on Tuesdays, $5 martinis on Wednesdays, half-price wine and happy hour drinks from open until 6 p.m. on weekdays.
Free, classic, indoor games for grownups will include a giant, eight-person foosball table, private ping-pong room, shuffleboard, bocce ball, pop-a-shot, corn hole and darts. Live entertainment acts are poised to take the stage every Thursday, Friday, and Saturday on a remote, retractable platform including acoustic acts, live dance bands and DJs. Additional staging areas on the patio and main dining room will be available to host DJs and acoustic acts. Local restaurant and live music industry veteran and General Manager Steve Richardson plans to bring the best acts from the regional music scene to Sidecar Social.
Décor and atmosphere will include high ceilings; an exhibition kitchen; wrought iron, brick, and genuine handcrafted wood accents; leaded-glass windows; modern wood and leather furnishings; and industrial lighting. Private karaoke rooms will overlook the second floor alongside a sumptuous lounge with great views of the music stage, dance floor, games, and centerpiece bar.
Just off to the right of the main entrance there will be an enormous, elevated, dog-friendly patio. The company took care to preserve the many trees providing shade to the patio and added additional weatherizing features to keep furry and human guests comfortable all year long.
Sidecar Social believes in giving back to the community and has chosen local organization Operation Kindness, the largest no-kill shelter in North Texas, to work with as a charity partner. Tentative events supporting the organization will include drives, fundraisers, and pet adoptions. Proceeds from a doggie entrée bowl, a menu item for four-legged guests, will benefit Operation Kindness.
Coolgreens is set to provide “more than” experiences to the Richardson community when it opens in CityLine this fall.
Located at 1251 State St. in Richardson, construction on the 1,990-square-foot restaurant is currently underway.
More than just a high-quality, fresh, fast dining experience; Coolgreens provides menu offerings that cater to all lifestyles. More than a chain; Coolgreens aligns with partners who are passionate about serving and educating their communities on the benefits of healthy living. For the new Richardson restaurant, Coolgreens is partnering with Cassidi Brown.
“Coolgreens is on a mission to build healthy lifestyles and vibrant communities,” Brown said. “This will be my first Coolgreens restaurant to own and operate, but I have been a customer since 2013. My passion for the brand started with a rockin’ Coolgreens meal that sparked the determination to encourage more health and wellness in the Richardson community. The ultimate goal is to change everyone’s day in a positive way beginning with a caring atmosphere and a serving heart, and ending with a delicious, nutritious meal that feeds your mind and body for the rest of the day.”
Serving refreshing salads and wraps, quinoa bowls, flatbreads and sandwiches with fresh ingredients prepared daily in each location, Coolgreens is guided by its commitment to integrity and good food. Coolgreens strives for transparency, ensuring that guests can see everything that goes into their dishes. With dressings made in-house daily and delicious items curated from Chef Vuong Nguyen, Coolgreens aims to meet the needs of different diets and lifestyles in a clean, welcoming environment.
Coolgreens’ fall opening is expected to bring about 30 jobs to the Richardson area. To learn more about Coolgreens, visit https://coolgreens.com.
Standing in solidarity with the brash and victorious women’s soccer team, Dick’s Last Resort is pledging to change its name if the U.S. Soccer Federation does the right thing and pays the women on par with their male counterparts.
The legendary chain renowned for its sassy servers, delicious food and memorable experiences will convert its restaurants nationwide to Chicks & Dick’s Last Resort for a minimum of one month when and if the federation shows them the money.
“Equal pay for equal work is no joke, and neither is our pledge,” said Chief Financial Officer Shane Sparks. “Like most Americans, we burst with pride when Megan, Alex, Rose and the others captured their second-consecutive world championship last weekend in France. But we shook our heads in disbelief at the ridiculous disparity in their pay. It’s a reflection of a deep-rooted societal injustice that simply has to change, so we’re doing our small part to help them reach this most historic goal.”
In addition, Dick’s is introducing two themed cocktails for the month of August in celebration of the world’s most kick-ass chicks. And to support the next generation of champions, the restaurant will donate $1 to youth girls soccer programs in its local communities from the sale of each of the following drinks:
The Equalizer A bold blend of Captain Morgan Rum, Crystal Lite and a splash of Rosé sprinkled with Heath bits
Purple-Haired Badass Drink like a champion with this audacious mix of Ole Smoky White Lightning and Blackberry Moonshine with Raspberry Puree and your choice of regular or sugar-free Red Bull.
Dick’s is also inviting members of the victorious U.S. team to drop by any time for a meal on the house.
“We’d be honored to put a chef’s hat on those ladies and serve up a delicious complimentary meal any time they like, at least until they start making the big bucks!” Sparks said. “Then they can pay full boat, just like the guys!”
Researching the history the hot dog is murkier than the water some are boiled in, but there is certainly no mistake that the wiener on a bun is a quintessential staple of ball games, circuses, amusement parks, and just about anywhere people are looking for an inexpensive and easy to eat meal.
Dallas saw an insurgence of great hot dogs a few years back but they did not seem as sustainable as the almighty burger, and many fantastic dog locations shuttered.
We do have a list of some terrific hot dogs found in and around Dallas, take head and enjoy!
Dog Haus:Located in Richardson with several more in the works in the DFW area, the Dog Haus is the gourmand’s answer to the hot dog. Made with specialty sausages and wieners the Dog Haus dogs are nestled into a grilled series of Hawaiian bread buns. Read our take on this specialty restaurant.
Wild ABout Harry’s: Opening in 1996 (seems longer) Harry opened his doors with just four dogs. Several were the Chicago and New York style. Today much more is served at the new digs at 4527 Travis in Dallas. Harry is gone, as is the ill-fated Deep Ellum location, but the dogs are barking.
Angry Dog:Who has the best dog in the city? Certainly Angry Dog qualifies. Look for a huge plated dog smothered in chili and all the accoutrements. Located in Deep Ellum, Angry Dog certainly has their following and for an excellent reason.
Shake Shack: The Shack, located in many spots around Dallas, may be best known for their burger, but we love the grilled dog, loaded with our favorite toppings. Order this with a side of crinkle cuts and an amazing shake. Order one Chicago style for a flavor overload.
Smokin’ Joes: Have you ever seen the dog stands at Sue Ellen’s or Lizard Lounge? Amazing dogs, or at least we think. We may have required an Uber after leaving these very hot spots, but not before ordering a dog. They also serve hot links, sausages and chopped beef sandwiches, all delicious.
Mutt’s Cantina: Where do you take your dog, and get a dog? Mutt’s Cantina in Uptown. While your mutt is cruising for hot babe dogs, you can slam a few Chi dogs and a beer or two. Greta dogs, better scenery in this Uptown dog arena.
Relish: Relish at Klyde Warren Park is a hidden gem set adjacent to Savor Gastropub. There you may order dog, burgers and seriously good fries and custard. Tasty.
Luscher’s Post Oak Red Hots: The retail space may have vanished from Deep Ellum, but you may still find these dogs in retail shops and in other restaurants. Look for them sold in Revolver Taco, Swiss Pastry Shop, Neighborhood Services and of course, The Grape.
Following a countrywide search to identify the most talented bartenders, five leading mixologists, including one from Dallas, have been named U.S. finalists in Caorunn Gin’s international cocktail competition, the 10 Year Switch. The winning U.S. bartender will have an opportunity to switch countries with their winning U.K. counterpart and work guest shifts a top bar to experience U.K. cocktail culture firsthand.
The U.S. finalists set to compete at the international finals on July 31st in New York City are:
1. Chris Bidmead from Blue Quarter in New York, NY with the ‘5 from home’
2. Jacee Coelho from Travelle at The Langham in Chicago, IL with the ‘Pure Berry’ 3. Scott Jenkins from Hide Bar in Dallas, TX with the ‘Bog Standard’ (recipe below)
4. Caitlyn Moorhead from The Winslow in New York, NY with ‘Gincident Report’
5. Chris Olivier from The Tasting Room at Rock Brothers in Tampa, Florida with ‘Caorunn Calling’
The international finals in New York City will include five bartenders each from the U.S. and the U.K. They will be judged by an expert panel led by Ryan Chetiyawardana (also known as ‘Mr Lyan’), founder of Dandelyan and Cub and one of the world’s most influential bartenders; Caorunn Gin Master Simon Buley; and the Godfather of Cocktails, Gaz Regan. One winner will be chosen from each country, both receiving an international prize– the opportunity to switch countries and work in one of the coolest bars in London and New York City so they may experience U.K. and American culture at their finest.
The champions will also receive the honor of having their 10 Year Switch cocktail named as Caorunn’s signature serve in bars across their respective country.
The 10 Year Switch international cocktail competition was created to celebrate Caorunn Gin’s 10-year anniversary, which takes place this summer. The competition to meant to provide bartenders across the United States and the United Kingdom a once in a lifetime opportunity to build their personal profile on an international platform by showcasing their cocktail creativity to the world.
Gaz Regan, acclaimed author, judged the US entries against four distinct categories: the fusion of Scottish heritage and American influence; accentuation of the character of Caorunn Gin by taking inspiration from at least one of its five Celtic botanicals; its well-balanced and crafted taste profile; and the distinctiveness of serve through its visual appeal and creative presentation.
“While judging the cocktails in the Caorunn Gin cocktail competition, I was blown away by how the bartenders took on this challenge — specifically to create new drinks that showed off the many different directions while being guided by the various botanicals used to make this fabulous, and unique, gin,” said Regan. “Picking the five finalists was, in itself, a challenge for me, but I’m extremely happy with the drinks we’ve picked and excited to see the finalists when they compete in New York.”
Dallas Finalist: Scott Jenkins
Created by Scott Jenkins of Hide in Dallas, TX
for Caorunn Gin’s 10 Year Switch
1 oz. Caorunn Gin
½ oz. Laird’s Applejack Brandy
¾ oz. Cocchi Torino
¾ oz. Old Pulteney Stroma Single Malt Liqueur
¾ oz. Citrus tonic
1 bar spoon St. Elizabeth Allspice Dram
1 dash Regan’s Orange Bitters
Directions: Stir ingredients in a rocks glass with a single cube of ice.
Garnish: Core an apple into a long rectangle; remove seeds if desired
On creating Bog Standard, Jenkins commented, “I was inspired most by the spice of bog myrtle, which to me was very akin to allspice dram. I wanted soft heather notes, taken from the Stroma, and a bit of apple borrowed from Applejack. This drink is lush and soft, highlighting and enhancing the components of Caorunn Gin. Stirred to perfection and poured over a single cube, for slow sipping, and good times. I lived in England for over three years, and visited Scotland many times, the lush scenery reminds me a lot of this cocktail.”