I checked into the newly opened Old Chicago Pizza & Taproom this week, and felt something vaguely familiar. No, it wasn’t the fact that it was in the briefly the location of Mockingbird Taproom, the beer version of the many restaurants opened and failed in the DFW area by Restaurant America. Although the decor did not change even a little bit, there is where the similarities end. I do recall having been to an Old Chicago in Colorado many years ago, and that is also where the company started. Continue reading
Tag Archives: Mockingbird Station
Old Chicago Pizza & Taproom, a national casual dining restaurant known for its handcrafted pizza and vast craft beer selection, announced today that it has opened its first location in Dallas at 5319 Mockingbird Station, Suite 100. The restaurant will create nearly 120 jobs for the area. To celebrate the opening in Dallas, Old Chicago Pizza & Taproom has partnered with local charity, CitySquare. One dollar from every Chicago 7™ and Meat Me™ specialty pizza ordered after 3 p.m. this month through January 4 will be donated to the organization in support of the fight against hunger and poverty.
“CitySquare has a long history of serving the city of Dallas as well as the region and we’re proud to partner with them to raise funds to help fight the root causes of poverty through service, advocacy, and friendship,” said Mike Mrlik, President of Old Chicago Pizza & Taproom. “We can’t think of a better way to celebrate our opening than to invest in the well-being of our newfound community. We look forward to introducing everyone in Dallas to our freshly, handcrafted pizza and diverse menu of world-class craft beers this month while helping out an incredible organization such as CitySquare.” Continue reading
Venerable Dallas chef Josh Black will be hosting a special dinner with a show at The People’s Last Stand in Mockingbird Station January 21, 2014. Black is teaming up with People’s chef Ben Leath for a special 5 course and 5 cocktail pairing. Each chef will have their own bartender for the pairings. Leath will be tapping into the cocktail talents of Alex Fletcher, bar manager at Victor Tango, and Black will be volleying with Omar Yeefoon. Continue reading
The People’s Last Stand recently rolled out a new menu featuring only a handful of their former favorites. Dishes such as baked truffle mac and short rib nachos can be credited to People’s new head chef Ben Leath. Hailing from The Cedars Social, by way of Spoon Bar and Kitchen, Leath brings a fresh take on the tiny kitchen at the craft cocktail bar in Mockingbird Station. Continue reading
The Herrera’s restaurant of my youth seems distant. Long gone is the tiny adobe looking shack on Maple near Oak Lawn across from the Old Parkland Hospital where lines of hungry people sat on their ice chests full of beer waiting for one of the very few tables inside. These folks knew once they made it inside they would be slammed with an aroma of fresh enchiladas. If you were fortunate there would be a woman standing near the doorway stamping out fresh, thick tortillas, and with little coaxing she might hand you one with an adoring grin. Continue reading
You know each year we love on the almighty tamale and 2012 will certainly be no different. Please be sure to send us your favorites so we might taste and report on all of the very best tamales this year.
The first strike this tamale season is from Urban Taco who each year makes a delicious new tamale daily leading up to Christmas in what they call the Twelve Days of Tamales. We have the list of the dozen they have scheduled for this year and think you will agree it may very well be worth a daily visit. Continue reading
by Steven Doyle
We have been following Josh Black since he was at Stephan Pyles, and eventually landing the executive chef position at CampO. Recently Black made off and scored the lead kitchen duties at the People’s Last Stand located in Mockingbird Station. At first this seemed like an odd choice for someone trained as well as Black, but upon further inspection it made glaring sense.
The down side for a chef at People’s Last Stand is that there really isn’t a kitchen. The space was built for a cocktail wonderland, and certainly the staff has excelled greatly in that department. A recent visit had me sitting on the edge of my seat as general manager and lead bartender Omar Yeefoon, formerly of Cedars Social, was perfecting a made-from-scratch tonic. He had several vials sitting out and was conferring with his staff to see which they might be serving that evening. They were all good, of course. Continue reading