by Steven Doyle
Victor Tango is located on Henderson Avenue, and has always been synonymous with amazing cocktails. Look no further than the gallon-sized punch bowl that feeds 5 to 10 of your closest friends. You will most likely want to chow on some very good bar bites, and what is better than a humongous plate of extremely meaty lamb lollipops. Set on a parsnip puree and drizzled with a yummy mustard balsamic, the plate is large enough to share, or to make a meal for one. Continue reading
Serious stirring and shaking is about to happen, thanks to the Texas return of Speed Rack, the all-female speed-bartending competition that raises money for breast cancer charities. Expect fast-paced action, free-flowing cocktails and a rocking good time. In 2015, the tour will expand globally to Canada and France and continue efforts in the U.K., making Speed Rack the one and only all-female, international bartending competition.
Contestants will compete in timed heats to make rounds of cocktails, culled from a list of 50 accepted industry-standard classic recipes, in front of a panel of judges and a crowd of excited viewers. Judges rate each drink based on prep time and accuracy. The judging panel at Speed Rack Dallas will feature such leading cocktail-world luminaries as: Chris Bostick (owner of Half Step Austin), Alba Huerta (owner and head bartender Julep Houston), Matt McCallister (executive chef and owner of FT33 and 2014 Food & Wine Best New Chef), and Chad Solomon (owner of Midnight Rambler). The evening will be emceed by Pernod Ricard’s Chris Patino and Texas’s Adam Pickrell with DJ the night away. Continue reading
The Truck Yard is introducing two hot cocktails for the winter season. Each comes courtesy of the 86 Co. First up, they’ve got the Bishop Punch made with mulled wine, Cana Brava Rum and Grand Marnier. And then there’s the Ancho Cocoa, made with Abuelita, Tequila Cabeza and Ancho Reyes. The drinks will be available for only six bucks. Continue reading
by Mike Marerro
Boxwood Tap + Grill resides in the revitalized 2901 Thomas Avenue building within the State Thomas neighborhood on the east side of Uptown. The 80-year-old historic building which formerly housed Thomas Avenue Beverage Company (T.A.B.C.) has been restored to its original craftsmanship with exposed natural brick, soft lighting, tin ceilings and hardwood floors. The spacious patio is a beautiful oasis with ample seating and its own bar, providing patrons a very comfortable environment to enjoy the upcoming lovely fall weather while partaking in many great food and drink items. Continue reading
by Steven Doyle
It seems just like yesterday when Standard Pour opened its doors, and we all clamored in for a peek and a drink. The menu was shockingly good, and often you can find diners eagerly ordering fried chicken and a platter of delicious shishitos and edamame. For the ladies, Wednesday night has become synonymous with a free three course dinneer. This week it surrounds rainbow trout and cheesecake. The place will be jammed packed.
More than anything, Standard Pour is a place for some of the best cocktails, with a full staff of talented barmen (and women), plus there are always amazing guest bartenders behind the stick. Continue reading
by Steven Doyle
Two years ago craveDFW held a special pre-opening party that should have hosted about 75 people at Standard Pour. That night we packed the house with eager people wanting to see what the next evolution of bars on McKinney Avenue would be all about. That night we saw promise of fantastic cocktails and food at price points that defied the norm at the time. You may recall that craft cocktails were unique and selling for $15+ a glass. It was fun to watch our favorite mixologist take 20 minutes of his life to hand grind a delicious cocktail with a cornucopia of garnish on top. But soon we became weary of that treatment. Standard Pour reinvented the way we tasted craft cocktails with the guidance of Brian McCullough.
At the time McCullough said that it shouldn’t take long to make your favorite libations, and the drinks shouldn’t be weighed down with a grocer’s list of ingredients. Standard Pour would be making interesting, and classic cocktails one at a time in record time and at a price that you could enjoy several. He also hired the best trained staff to make all this come to fruition. Continue reading
by Steven Doyle
By now I trust you all have checked in at Origin Kitchen + Bar. The new hot spot opened back in December, and features some pretty amazing menu choices both in food and cocktails. The restaurant is quaint, which is always nice. The restaurant serves great food, and that is definitely is a good thing. And the restaurant has fantastic cocktails, which is fabulous. We were alerted by a dedicated Origin regular that the new cocktail menu was released yesterday, so I hightailed it over to McKinney Avenue for a taste test.
The unique craft cocktail menu, developed by Bar Manager Jacob Boger, features house-made infusions, syrups, juices, vermouth and salt. Yes, he infuses salt. I had heard of flavored salts where herbs and other flavors are mixed into a batch of salt, but never where a sturdy salt is actually bathed in another liquefied flavor to pass on subtle notes that allow the salt to break down in your mouth with levels of sweetness to shades of saltiness. Pure genius.