by Trey Moran
Located across from the Trinity River on White Settlement road sits a little place that serves up big flavors. Thurber Mingus has been open for roughly 2 months now and starting to find its place. They strive to use only local and Texas sourced products including a good selection of beer from most, if not all, of the local breweries. You will also find plenty of local beers and spirits used at the bar. All mixes and syrups are created in house.
Inside is laid back with a good sized bar. Outside has a very nice two level patio area and a garden area with picnic tables and chairs all made from reclaimed pallet wood and stage at the end of the garden for live music. The outdoor space is spacious and comfortable. Continue reading
On Monday, May 4th, starting at 11 a.m., Eureka! will celebrate National Star Wars Day the only way we know how, by partnering with Green Flash Brewing Company and tapping a dark beer and two “hoppy” beers.
“Give yourself to the dark side” with Green Flash’s Double Stout and Serrano Stout and/or experience “Hoppy” beer including Hop Head Red, Mosaic Session IPA, and Peticolas Operation Collaboration.”Good in this beer, there is. Taste it, I can.”
May the 4th be with you.
Lemmon Avenue cravable hot spot, The Ivy Tavern has named Andrew Kelley Executive Chef of the eatery and launches a new menu available for lunch and dinner showcasing crisp salads, bar food, burgers, sandwiches and build-your-own pizzas.
New fare includes The Blue Indian, an all-natural Bison patty topped with red onion, blue cheese, bacon and buffalo sauce and The Good Smoke burger with smoked Gouda, chipotle, BBQ sauce and red onion. Continue reading
by Steven Doyle
What do you do with a chef who graduated from the California Culinary Academy, worked at Spago, Abacus, Five Sixty and numerous other spots of similar caliber? Some might say have the chef move to McKinney and open a café that sells great burgers and beer. That is the case with chef Craig Brundege who operates Square Burger in McKinney.
Square Burger has been running strong for over four years offering their power-house line up of great burgers and daily specials that will often include fresh fish and pastas. But what drives us 30 miles up I75 to downtown McKinney from the inner-workings of Dallas are those haunting burgers. Continue reading
by Steven Doyle
Burgermania continues to thrive in Dallas as more restaurants open that feature burgers and more burgers.The latest we tried is one called Dugg Burger which is located on Garland Road in Casa Linda. What makes the Dugg Burger unique is not only the process, but the high quality ingredients and the simple pricing scheme.
First for the process. It is a bit unusual, but definitely what makes the Dugg unique. The moment you walk in the door they fire a burger patty. They already know you will have a burger because that is all they serve. Then they take a fresh Village Baking Company bun (our favorite) and hollow out the top inside with a patented auger. Never fear, nothing is wasted, and they use the cored bun portion to make bread pudding. That comes later. The bun is then buttered and set on another special tool they had created to fir the augured portion of the bun so the inside gets fully browned and crisp. Continue reading
Twisted Root recently announced a new menu item for its vegetarian and vegan friends. It’s a burger that consists of black beans, ground chick peas, flax seeds, brown rice, quinoa and some delicious seasonings. And unlike many restaurants that phone in their veggie-friendly burger offerings with frozen or pre-made patties, Twisted Root is making their veggie burger in-house daily, so customers get a fresh, tasty and healthy meal that will fill them up.
Before now, vegetarians and vegans who visited Twisted Root could enjoy salads and a couple side items, but the better burger restaurant wanted to ensure that all patrons could fully enjoy the Twisted Root experience. And that means getting a hot, freshly made burger for lunch or dinner. Continue reading
by Steven Doyle
Check and restaurateur Nick Badovinus is a busy guy these days. He is opening what appears to be a slew of restaurants including one in the Design District called Town Hearth, another where Spoon was located called Montlake Cut, and of course he is moving his fame burger stop Off-Site Kitchen to Trinity Groves where we will enjoy larger digs and longer hours.
For now, if you want to take a giant bite of the Do It Murph-Style burger (roasted jalapeno, smoked bacon relish, slice of American and secret sauce) you will need to be on the cusp of the Design District any day except Sunday around lunch time. For many that is a near impossibility. That will soon change. For now, you can lust after what we have here. We list this burger as the very best in Dallas, along with any other sane food writer in the Dallas area (and possibly the less sane as well). It is just that good. Continue reading