On Aging Whiskey


Technically, it only takes a few days t a barrel of whisky, but it takes time for that golden beverage’s taste to mature. Although you could drink it straight away, it wouldn’t be the peaty, rich liquor that whiskey fans typically relish. So what transpires in the months, years or even decades that a whiskey is left to age?

When whisky is first distilled and sealed up in its barrel, it’s more like moonshine than what you’d expect from a spirit like scotch or bourbon. Instead of golden-brown, brand-new whisky is perfectly clear and tastes a lot like the malted barley it’s made from. But as soon as it goes into a wooden barrel, things start getting interesting. Continue reading

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Eat Me: Mole Enchiladas at Mr Mesero

mr4by Steven Doyle

Mr Mesero located at 4444 McKinney Avenue has this sparkling fresh menu that is incredibly good, and different than your average enchilada. The space is replete with  a dozen four-top tables and has an additional communal table outside that seats about twelve people. It is tiny, but effective. Parking is ample with an all day valet service for those so inclined.

Interesting enough, Mesero sports a full bar, with swirl margaritas that are quite potent. The small restaurant becomes a lounge after 10pm, staying open late for cocktails and mingling.   Continue reading

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Texas Chili Fest at Granada November 6, 2016

peppersby Steven Doyle

Texas Chili Festival is a celebration of autumn that combines music and chili. The event will feature different North Texas chefs competing as they feature their culinary takes on the “Bowl o’ Red” traditions. Chili will be available for purchase, along with other food options, and participating chili Chef’s will provide 1 oz sampling portions while supplies last.   Continue reading

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Dallas Pupusa Primer

pupusa7by Steven Doyle

Just over a mile from the airport outside San Salvador you will find a tiny village ripe with what many would call the national snack of the Central American country, El Salvador–the pupusa. In the village of Olocuilta little shops sell these masa harina cakes, which are filled with any combination of beans, cheese, pork, yucca, shrimp, loroco, or squash.

There are so many shops selling the pupusa in San Salvador, “the competition is great so the prices are very low,” explains, Eduardo Ventura, the manager of Pupusas Mama Tia in East Dallas on Buckingham, which is owned by his family. “You can find pupusas for 25 cents a piece.”   Continue reading

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Bread Winners & the Quarter Bar Undergo a Patio Renovation in Uptown



Bread Winners Café & Bakery and the Quarter Bar announced that they have embarked on a comprehensive patio renovation that should be compete by mid to late November. The patio for both concepts will double in size, have new modern patio furniture, pet-friendly areas and gorgeous new landscaped spaces.   Continue reading

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Eat Me: Ten Bells Elotes

ten-bellsby Steven Doyle

What has been an odd week for elotes in Dallas comes a beautiful dish from the good people at Ten Bells Tavern in the Bishop Arts District of Oak Cliff. This sumptuous dish screams for attention, and certainly to be eaten paired with good beer and greater friends. Continue reading

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The Grape Celebrates 44 Years in Dallas


The Grape Restaurant on Greenville Avenue has flourished as one of the city’s most beloved eateries as well as an East Dallas neighborhood staple.   Chef/Owner Brian C. Luscher and wife Courtney celebrate and honor the anniversary October 24-29 with a week of special events.

Monday kicks-off the celebratory week with Burger Night.  Enjoy the much lauded Grape cheeseburger along with “Happy Mondays” happy hour until 8pm.   Continue reading

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