On a weekend morning in Oak Cliff, Restaurant Beatrice offers more than brunch—it’s a leisurely retreat where bold flavors and relaxed hospitality converge. Step inside, and the hum of conversation mingles with the rich aroma of buttered biscuits and fresh cornbread muffins, setting the stage for a meal that feels carefully curated without ever being overly fussy.
Continue readingFiled under Steven Doyle
by Steven Doyle
This past weekend Bonnie Wilson, who oversees the beverage program at The Ranch in Las Colinas, Whiskey Cake and Mexican Sugar, invited Drew Mayville, Master Blender at Buffalo Trace in for a special evening dining paired with some pretty special bourbons. To start the evening Wilson created a beautiful cocktail to get our palates started, but be there no doubt that the night would be filled with first rate bourbon finished off with one of the fine cigars that the Ranch offers in their large humidor.
Drew Mayville joined Buffalo Trace Distillery in 2004 as Director of Quality, Processing and Blanton Manufacturing Operations. Since he joined the distillery, he has worked hands-on with the award-winning whiskies produced at Buffalo Trace. Mayville regaled the crowd with information on the making and blending of the variety in the Sazerac line up which included Buffalo Trace, Blanton’s, Eagle Rare, Thomas Handy Sazerac Rye, E.H. Taylor Single Barrel and Stagg Jr. Continue reading
Filed under Steven Doyle
by Travis Baugh
The Quarter Bar in Uptown on McKinney has a classy atmosphere but still retains a casual feel. Inspired by the owners love for French Quarter of New Orleans, this massive bar is filled with antique couches and lamp shades, restored tables and chandeliers. The walls are lined with old paintings and memories of nights past. Every room in The Quarter inspires feelings of the decadent saloons of New Orleans in the 19th century with a red felt pool table up stairs and an enclosed patio downstairs, while still being modern with giant connect four and touch screen juke boxes. Even the new cocktail list is reminiscent of New Orleans’s; from the Voodoo Queen to bar manager Stacy Taylor’s favorite the Frozen Cherry Limeade, all the new cocktails are great for summer. Continue reading
Filed under Booze, Travis Baugh
