by Steven Doyle
Henderson Tap House opened for business last night, serving up a huge menu in a very tiny space of a kitchen. That kitchen inherited a super nice wood burning oven, so the pizzas come out bubbly hot and crisp. There is a large variety of soups, sandwiches and salads, as well as a pretty spectacular prime rib and potato nacho dish that has shaved prime rib, housemade potato chips, caramelized onions, cheddar cheese, and bleu cheese crumbles.
The 7,000-square-foot space houses two large bars mirroring each other and serving 24 draft beers, more than 50 bottled beers including craft selections and tall boys in paper bags, and an impressive selection of spirits with an emphasis on exceptional whiskey and bourbon. Continue reading
by Brian Wall
I recently had a birthday and with that special day came an opportunity to sample a couple of very serious beers from the cellar. As these are very limited and difficult to locate sometimes, it seemed like the perfect time to drag them out for a tasting. While cellaring has long been reserved for wine enthusiasts, beer lovers have come into their own by doing the same. The biggest concern for cellaring a beer is if it will survive the time.
The best rule of thumb is to cellar in a cool, dark area and plan on only cellaring a beer with an ABV over 10%. Anything less may lose flavor and runs the risk of being a little more “boozy” than you’d prefer. Continue reading
by Steven Doyle
The Monte Cristo is the kissing cousin of the sandwich called the Croque Monsieur. The Monsieur is made up of a grilled Gruyere cheese loaded with thin slices of ham and fried in clarified butter. You can find both sandwiches served in and around Dallas with no finer example of the Cristo served at the Holy Grail Pub in Plano. It is a serious sandwich.
The sandwich claims roots dating back to a depression-era dinner staple called a cheese dream and the deep-fried grilled cheeses called “Frenchees” native to Nebraska. Both are deep fried cheese sandwiches, the latter is sometimes dipped in an egg wash then rolled in Corn Flakes. The beautiful sandwich rose to fame in 1966 when it appeared on the menu at Disney’s Cajun restaurant Blue Bayou, adjacent to the Pirates of the Caribbean ride. And certainly we all recall the menu at Bennigan’s where they proudly served up the deep fried sandwich filled with turkey and ham. Continue reading
by Steven Doyle
Henderson Tap House (HTH) will open March 6 at 2323 Henderson Avenue with a three-day celebration. Featuring giveaways including more than $5,000 in cash and prizes, season tickets to one of Dallas’ favorite sports teams, appearances from local personalities and athlete guests hosts, and DJ’s. Henderson Tap House’s Grand Opening Celebration is set for Thursday, March 6 through Saturday, March 8. HTH will open for regular business hours March 7 with special events throughout the three day celebration. Continue reading
by Jennifer Thomas
Goodfriend Beer Garden & Burger House partners with Lakewood Brewing Co. and Puro Verde Tequila for “¡Ay Dios Amigos!” to release very special beers aged in Puro Verde barrels on Sunday, February 23, 2014. Hosting an all-day event, goodfriend will be the only place to get this world premiere beer. Live music will begin at 3pm featuring Hazardous Dukes, Psycho Pony, and Hell Texas.
This event is a year in the making. Carlos Bell, the general manager at Goodfriend, asked Trey Baumgarner, the owner of Puro Verde Tequila, for four of their Añejo Tequila barrels for Lakewood Brewing Co. Along with Bell, Matt Tobin, Josh Yingling from Goodfriend and Craig Reeves from Puro Verde Tequila delivered the barrels to Wim Bens from Lakewood Brewing Co. to begin the aging process. Two barrels of Lakewood Lager (Vienna-style Lager) and 2 barrels of La Dame Du Lac (Bierre de Garde), part of the Lakewood Legendary Series were aged in the Tequila barrels for nine months. A couple of months ago, all parties involved came together for a taste test. Continue reading
by Brian Wall
The title is not a typo. There is actually a beer called that. Southern Tier Brewing Company from Lakewood, New York is the subject of sampling this week. Southern Tier opened its doors and vats in 2002 and has given us some decent beers but the most notable would have to be the Pumpking, an Imperial Pumpkin Ale. They offer a good selection of year-round beers and some seasonal series as well. This beer was something completely off the normal grid of expectations. Continue reading