Mishima Reserve is the premier brand of US produced Wagyu beef. Raised by a small network of conscientious family ranches where clean air and water, a temperate climate, and the availability of high quality of feeds, all contribute to the extraordinary quality of this beef. Mishima Reserve Wagyu cattle are raised naturally without the use of added hormones or antibiotics. The cattle are bred from the highest quality Wagyu bloodlines bred with top quality Angus cattle. All Mishima Reserve cattle are at least 50% Wagyu, and some have a much higher percentage. Starting with the best selection of cattle, Mishima Reserve Wagyu are raised in a comfortable, controlled environment, fed only high quality grains and grasses, resulting in a distinct beef with maximum flavor, tenderness and consistency. Continue reading
When I was in my early teens, I was trying to figure out my personal tastes and interests. I made it as far as: “I don’t like beans in my chili, and I REALLY like boobies.” But I was beginning to form an understanding of what I liked culturally as well. It was around that time, that late one night, as I laid in bed listening to 94.5, something…weird came through my speakers. It wasn’t the music of another Seattle Sounder, or the death rattle of an 80’s band trying desperately to remain relevant. It was angst, and passion, blues, and punk rock. It was like the love child of Lynyrd Skynyrd and the Ramones made sweet, sweet love to Reverend Horton Heat. It hit all notes, musically, and emotionally. A wild man piped out sounds I didn’t know a person could make. He mispronounced things, he twanged and howled through choruses, the bass and drum being omnipresent, hypnotic, and relentless. The guitar riffs, piercing and visceral. That was the first time I heard “Possum Kingdom” by The Toadies. I was hooked. Continue reading
Fork It Over Restaurants will open its newest concept, Ida Claire, an eclectic and unconventional new restaurant that will marry southern classics with influences from around the globe, next month at 5001 Belt Line in Addison.
Ida Claire’s menu will showcase traditional southern dishes, served in an untraditional way with subtle global influences. Blackened Sea Trout will feature ras al hanout, a spice mix from North Africa heavily used in Moroccan cuisine, while the Cast Iron Okra is finished with ponzu, a citrus-based sauce from Japan. A feature item on Ida Claire’s menu will be the biscuit sandwiches, where ingredients are served on top of an enormous buttermilk biscuit. The menu will also boast a selection of sweet treats like the Front Porch Cake, a combination of sweet tea cake, honey mint buttercream and lemon meringue. Continue reading
They say everything is bigger and better in Texas, and never is that more true than when Addison, Texas hosts its legendary Addison Kaboom Town! fireworks display. While Addison is home to 19,000 residents, every July 3rd a half-million guests from across the nation come to celebrate America’s Independence in a style that is uniquely Addison. The celebration is city-wide, with a fantastic party in Addison Circle Park, watch parties at many of Addison’s 170+ restaurants and the incredible Addison Airport Air Show which can be seen from anywhere in town. Continue reading
This has been a long time coming for Grapevine Craft Brewery. From the early beginnings in a garage in Grapevine, then to a warehouse in Farmers Branch where they began production and now back to their hometown of Grapevine, after three years, they can’t wait to serve you a pint in historic downtown. The taproom will be open seven days a week 3pm to 10pm and have food truck service from 5pm to 8pm.
You can expect all of the Grapevine beers to be available on tap as well as special offerings and cask beers. They’ll also offer specialty sodas and cold press coffees. This is the place to be for a casual atmosphere with friends, great beer and unique food experiences. Continue reading
Debuting fall 2015, Turn The Tables Hospitality (SMOKE, Bolsa, Bolsa Mercado, Chicken Scratch, The Foundry, and Spork) and NorthPark Center are proud to announce The Theodore, Dallas’ next great dining and drinking destination. Offering reimagined American classics, the restaurant is inspired by the spirit of the iconic Teddy Roosevelt and an era of American history full of wonder and discovery.
culinary director Tim Byres — the James Beard award-winning executive chef of SMOKE — has put his fresh spin on soulful American classics. “The one place everyone can share is at the dinner table,” Byres says. “It’s the perfect avenue for storytelling.” In addition to its deliciously hearty and distinctly American entrees, the highlight of The Theodore’s menu will be its shareable plates featuring artisanal toasts, American tapas, and flatbreads. “Here is where the fun and discovery happens,” Byres explains, as guests are encouraged to mix and mingle such offerings as oxtail and beef shank stuffed peppers with white bean puree, mushroom, parsnip, dried tomato, and pecorino flatbread, and dry cured ham and fruit mustard toasts. Continue reading