Located in the historic St. Ann’s Parochial School building within the Harwood District, Saint Ann Restaurant & Bar is offering a refreshed seasonal lunch, dinner, weekend brunch and signature cocktail menu.
Harwood’s Corporate Chef Taylor Kearney says of the new menu “You will find modern classics that you know and love, utilizing seasonal and local ingredients. Whether you are dining for lunch, dinner or brunch there is something on the menu for everyone.”
Continue readingFiled under Steven Doyle
Sixty Vines is taking guests’ taste buds on a trip to the vineyards with the debut of several new menu items.
Sixty Vines’ menu features a way of cooking and eating that celebrates seasonal produce. At Sixty Vines, guests are transported to wine country with an innovative lineup of infused olive oils, sustainable seafood, locally raised beef and poultry, artisanal pizzas and charcuterie. Additionally, guests can now enjoy these five new menu items:
Continue readingFiled under Steven Doyle
Mexican Sugar, the Mexican restaurant with a Latin-inspired twist has new brunch items on the menu including entrees, sides, brunch cocktails and a sangria bar. Continue reading
Filed under Crave, Steven Doyle
by Alex Gonzalez
While The Statler in downtown Dallas has seen many unfortunate closures with its restaurants in recent months, Fine China still stands. The age-old adage holds that if something ain’t broke, don’t fix it, and while Fine China was already a hit as it was, chef Ryan Carbery (Farmbyrd, Tillman’s) and crew decided to revamp the menu to encompass various Asian cultures.
One of the new cocktails includes the far east, which is Fine China’s take on the French 76. The far east contains Ketel One botanical orange and peach, lemon, sparkling sake and grapefruit bitters. The cocktail glass comes garnished with an edible piece of paper with Asian art on it. Continue reading
Filed under Alex Gonzalez, Crave
Sixty Vines, known for seasonal, Napa inspired cuisine, has added new menu items just in time for cooler weather. The new additions include shared plates, entrees and a dessert. Continue reading
Filed under Crave, Steven Doyle
Filed under Crave, Steven Doyle
