Dee Lincoln Prime is proud to announce an extraordinary culinary and wine experience, the Vice Versa Wine Dinner, taking place on Thursday, October 9, 2025.
This unforgettable evening will showcase a four-course menu, by Dee Lincoln’s Culinary Director Julian Rodarte, designed to pair with some of the finest wines from Vice Versa. Seating is extremely limited, and reservations are required. Tickets are priced at $550 per person, exclusive of tax and service.
Continue readingFiled under Steven Doyle
Kessler Baking Studio in Oak Cliff is more than just a neighborhood bakery—it’s a destination for anyone who appreciates cookies and pastries made with care, creativity, and attention to detail. Owner Clyde Greenhouse, affectionately known as the BowTie Baker, left a corporate career to pursue his lifelong passion for baking, founding the bakery in 2014. That leap of faith has grown into one of Oak Cliff’s most beloved culinary spots, a place where the smell of fresh-baked cookies and the hum of friendly conversation instantly welcome you.
Continue readingFiled under Steven Doyle
Hot Springs, Arkansas, is where adventure meets chill vibes in the heart of the Ouachita Mountains. Beyond the historic bathhouses, this city pulses with energy—think scenic mountain trails, lakeside escapes, craft cocktails, and Instagram-worthy spots around every corner. Whether you’re planning a weekend with friends, a romantic retreat, or a solo reset, Hot Springs offers a perfect mix of outdoor thrills, lively downtown energy, and experiences that make every trip feel spontaneous and memorable.
Continue readingFiled under Steven Doyle
The Mont at 3729 Saint Amand Circle unveils its fall menu, featuring seasonal small plates, seafood, and entrees, alongside its first dedicated bar and patio menu.
Continue readingFiled under Steven Doyle
Sixty Vines, the wine-country-inspired restaurant, has partnered with Jorge Ordóñez Selections, a family-owned Spanish wine producer, to bring three iconic Spanish wines on tap nationwide: La Caña Albariño, Nisia Verdejo, and Triton Tinta de Toro.
Founded in 1987, Jorge Ordóñez Selections pioneered the U.S. market for Spanish wines and continues under siblings Monica and Victor Ordóñez to showcase Spain’s ancient vineyards and indigenous varietals. “Kegging keeps wines like La Caña, Nisia, and Triton as fresh as when they leave the vineyard,” said Monica Ordóñez.
Continue readingFiled under Steven Doyle
Step into the glow of the full moon at Kessaku, the sky-high sushi and cocktail lounge on the 50th floor of The National, for an extraordinary Moon Festival & Mijenta Tequila Dinner on Sunday, October 6 at 7:30 p.m.. This one-night event welcomes special guest Juan Coronado, co-founder of Mijenta, for an evening that unites Kessaku’s culinary artistry with Mijenta’s award-winning tequilas in a celebration of flavor, symbolism, and renewal.
Continue readingFiled under Steven Doyle
El Vecino Tex Mex in East Dallas brings a lively, neighborhood feel with it. Located on Buckner Boulevard, it’s the kind of spot where the aromas of sizzling fajitas and fresh tortillas pull you in before you even walk through the door. The space is bright and colorful, the music sets a fun backdrop, and there’s always a buzz of conversation from families, friends, and couples enjoying a night out. Service is warm and quick, striking that balance of being attentive without hovering, which adds to the welcoming atmosphere.
Continue readingFiled under Steven Doyle
Rodeo Goat is tipping its hat to one of Texas’ biggest traditions—the State Fair of Texas—by rolling out a burger as bold as Big Tex himself. Now through October 15, guests can sink their teeth into The BIG TEX, an indulgent creation that lives up to its name. Built on a juicy 44 Farms all-beef patty, the burger stacks on a chicken-fried mashed potato cake, crisp bacon, a golden fried onion ring, and a rich pour of smoky chorizo gravy. At $13.99, it’s the kind of hearty, larger-than-life flavor mashup that feels right at home in a state known for doing everything bigger.
Continue readingFiled under Steven Doyle
