Dog Haus introduces the T-Mex, a joint sausage creation by the gourmet hot dog concept and Texas’ own chef and restaurateur Dean Fearing. Fearing, who is also known as the “Father of Southwestern Cuisine,” is the next chef to team up with Dog Haus as part of their year-long collaboration series in partnership with No Kid Hungry. The T-Mex features a Tex-Mex inspired beef chorizo & pepper jack cheese sausage, topped with chipotle aioli & firecracker slaw, served on grilled King’s Hawaiian rolls. Guests can expect to see the T-Mex at all Dog Haus locations nationwide now until October 31, with $1 from each purchase benefitting No Kid Hungry. Continue reading
Texas Wagyu beef has gained a permanent place on the Fearing’s dinner menu, thanks to a new partnership between the restaurant and A Bar N Ranch in Sherman and Celina, Texas. A renowned local breeder of genetically-tracked Japanese/American Black Angus cattle, A Bar N is located a short drive from Fearing’s and delivers what is consistently considered the highest quality Kobe-style beef in the region. Fearing’s first introduced Texas Wagyu in December 2013 and 2014. With demand proving strong, the restaurant offered it again for Valentine’s weekend 2015. As of this month, Fearing’s is offering the coveted locally-grown beef as a permanent menu selection, beginning with its current Surf & Turf offering of Wagyu Beef Filet with Chicken-Fried Maine Lobster, Loaded Whipped Potatoes and a Soft Spinach Taco with Smoked Tomato Gravy. 
