Look for bountiful seafood offering with cooler temps and the Lenten season. Here are seven cool offerings to tantalize:
Ida Claire Ida whips up a delicious Wood Grilled Atlantic Salmon, served with blistered okra and broccolini, Fresno peppers, spiced yogurt and sesame.
Mexican Sugar The Latin restaurant’s seafood dishes include Mesquite Grilled Salmon, served with Latin corn succotash and creamy poblano corn, Lump Crab Enchiladas, served with poblano crema, roasted corn pico and queso fresco and Pescado Tacos, served with adobo marinated white fish, avocado spread, kale, jicama slaw, pickled red onions, mojo vinaigrette, lima crema and habanero mango pico on hibiscus tortillas.
The exact origin of macaroni and cheese is unknown, though it most likely hails from Northern Europe, with the earliest known recorded recipe being scribbled down in 1769. A staple of American cuisine, the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, while visiting France, became enamored of fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine, since this foodstuff was unavailable in the Colonies. As president, he served macaroni and cheese at an 1802 state dinner. Continue reading →
Haywireis hosting a complimentary Cigar and Whiskey Social on Friday, October 4 from 6 to 8 p.m. Guests are invited to the restaurant’s third-level, rooftop patio to sip on some great Texas Whiskey from Garrison Brothers while enjoying puffs of the Haywire Signature Cigar, crafted by famed Cuban master blender Noel Rojas from Rojas Cigars.
Dennis Todd, master distiller from Garrison Brothers will be in attendance offering guests various whiskey tastings. Continue reading →
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Haywireis hosting a complimentary Cigar and Whiskey Social on Friday, May 31 from 6:30 to 10 p.m. Guests are invited to the restaurant’s third-level, rooftop patio to sip on some great TX Whiskey while enjoying puffs of the new Haywire Signature Cigar, crafted by famed Cuban master blender Noel Rojas from Rojas Cigars. Continue reading →