Tag Archives: New Menu
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 →
- Skyline Margarita: Lunazul Blanco, Patron Citronge, Pineapple, Jalapeño, Lime, Agave ($11)
- Statler Fashioned: Makers Mark Bourdon, Angostura, Orange Oils ($12)
- Rooftop Mule: Sobieski Vodka, Raspberries, Lime, Ginger Beer ($13)
- Llinda Llee Mojito: Bacardi Lime, Blackberries, Lime, Mint, Soda ($10)
- South Bound 75: Aviaton Gin, St. Germain, Lemon, Lamarca ($11)
- Skyline Spritz: Aperol, Soda, Bubbles, Citrus ($10)
- Downtown Chill *Frozen*: Espolon Tequila, Passionfruit, Lime, Sangria, Grand Marnier Float ($12)
by Steven Doyle
Looking back to our first story on East Hampton Sandwich Company in 2012, and its founder the very young and witful Hunter Pond, you could sense that his sandwich shop was destined for greatness. You read about my first bite of his lobster roll, which is at the same moment affordable and delicious. All his sauces and proteins are house-made. The breads are beautiful and locally sourced, custom made to this 30-year olds specifications. It makes total sense that East Hampton has gained so much success.
Recently we sampled many of the new items offered on a rotation basis reflected on East Hampton’s seasonal menu. Continue reading →
by Steven Doyle
Las Colinas’ most iconic restaurant, Cool River, recently launched a new menu created by new executive chef Fernando Rodriguez. Chef Fernando created a menu which both pays homage to the restaurant’s past and yet brings a new regional palate to key menu items.
Chef Rodriguez joined the Cool River family in 1998, and has worked virtually every position in the Cool River kitchen. After almost two decades, he takes the reigns as Executive Chef for Cool River. Continue reading →