Author Archives: Susie O

Sauza’s #MyKindofCinco

I like to entertain … like … a lot. The worst part, though, is being forced to be tied to the bar so you can make everyone drinks or to keep it tidy when the one messy friend inevitably spills all the things. (Dammit, Linda.) Say “adios” to playing babysitter to the bar and batch out a cocktail (or three) for your Cinco de Mayo fiesta.

For Cinco de Mayo, the easiest thing to batch out is, of course, margaritas. And (hold on to your sombrero), the US imported 12.3 million cases (yes, M-M-M-M-M-million) of tequila in 2014 … and Texas is apparently one of the top 10 tequila consuming states in the US. So yeah, a drink with tequila is a slam dunk.

This Cinco de Mayo, I’ll be visiting family in Pennsylvania to celebrate my grandmother’s 90th birthday. Luckily, on her last visit to Dallas, my mom and I introduced her to margaritas … and she loved them. Needless to say, once I land in the Keystone State, I’ll be swinging by a liquor store to pick up the makings of this remixed margarita just for her.

So, why Sauza? It’s made with 100% blue agave in Jalisco, Mexico the same way it has been made since 1873. The agave is put into production within 48 hours which gives the tequila a crisp flavor.

Perfect Pear Margarita (serves 8)
2 cups Sauza® Signature Blue Silver Tequila
1/2 cup lemon Juice
1/2 cup lime juice
1 cup simple syrup
1 cup pear syrup
Rosemary sprigs

Mix all ingredients in an ice-filled pitcher. Serve in margarita glasses garnished with a rosemary sprig and lime wheel. (Ignore the color … because it’s delicious!)

PEAR SYRUP
1 cup pear purée
1⁄4 cup Sugar in the Raw
1⁄2 tablespoon fresh ginger, chopped
1 cinnamon stick
1 pinch grated nutmeg

In a medium saucepan, combine all ingredients over medium heat and stir until sugar dissolves fully. Reduce to low and simmer for 10 minutes. (The syrup will thicken-up slightly.) Strain and store in an airtight container in a refrigerator for up to two weeks.

I was given the chance to participate in this campaign and was sent items from Sauza to promote.

Cinco de Mayo 2016

https://www.susiedrinksdallas.com/seasonal-recipes/cinco-de-mayo-cocktail-recipes/

CANTINA LAREDO
Special: Verde Infusion ‘Rita ($11.50)
Events/Perks: PARTIES AT SELECT LOCATIONS (see below)
Hours: April 27 – May 5
Location: all locations

Addison – The party on the patio includes an outdoor food and beverage bar with entertainment by DJ P from 6-10 p.m.
Frisco – DJ Sonido Mart will play from 6-10 p.m. and the party will be both inside and on the patio. There will be giveaways and prizes all evening.
Grapevine – DJ Dos Aces will spin tunes and giveaway prizes from 5-9 p.m.
Lewisville – Hit the dancefloor when The Enablers Band starts at 7 p.m. Between songs there will be giveaways and prizes.

LA VENTANA
Events/Perks: parties at all 3 locations (see below)
Hours: May 5, all day

Downtown Dallas – live music from Tamborazo de Arranque (7-9pm), photo ops with a luchador
Addison – live music from Tomborazo de Arranque (7-9pm)
Dallas Farmers Market – $2 frozen or rocks signature margaritas

MEXICAN SUGAR
Special: $5 Classic and Frozen margaritas
Events/Perks: live band on the patio starting at 5pm
Hours: May 5, all day
Location: Plano – The Shops at Legacy

MI DIA FROM SCRATCH
Special: $5 Mi Dia Frozen Over, $5 Mi Dia Rita Rocks, and a discounted Margarita of the Month
Hours: Thursday, May 5, 11am-10pm | Reservations Strongly Recommended: (972) 403-7474
Location: Plano only

NICK & SAM’S GRILL
Special: Cinco de Mayo themed feast that includes: stuffed jalapeños, shrimp diablo, lobster queso flameado, roasted qual, posole, skirt steak, tostada, lobster rice, flan, churros, and other dessert items paired with “top-shelf tequila and Mezcal cocktails”
Price: $55/person
Hours: May 5, 6pm (reservation required: 214.379.1111)
Location: Dallas – Park Cities

CAFE HERRERA – OMNI
Special: $10 Maximo Margaritas, $2 street tacos, small bites available starting at 7pm
Events/Perks: live mariachi music
Hours: May 5, all day
Location: Dallas – Downtown

ON THE BORDER
Special: House Margaritas 14oz Cinco Cup – Frozen/Rocks $4
14oz Cinco Cup Dos XX Lager/Ambar & Corona Light Drafts $3
Variety of Cinco Shots for $2/$3/$4
Dos XX Ambar/Lager bottles & Corona/Corona Light bottles $3
Location: all locations

PAUL MARTIN’S AMERICAN GRILL
Special: Shrimp Campechana ($9) and Mesquite Grilled Poblano Chile Relleno ($13)
Hours: May 4 & 5
Location: Dallas – Cedar Springs

PUBLIC SCHOOL 214
Special: “recess” (aka happy hour) will be available until 11pm, $10 Cinco de Mayo Nachos
Hours: until 11pm
Location: Dallas – Uptown/West Village

SNUFFER’S
Special: $3 frozen or rocks house margaritas
Dates: May 5-8
Location: all loctions

TEN 50 BBQ
Special: $1 off Dos Equis pints
Events/Perks: all guests will receivea complimentary Dos Equis collector’s pint glass with purchase of Dos Equis beer (while supplies last)
Hours: 4-9pm
Location: Richardson

The Royale Magnificent Burgers

[The scene opens on an open restaurant with a line of booths on one side, tables with white chairs, and an open kitchen complete with ice cream and double-sided bars. Four clocks sit on the wall bearing the times at different locations with a blank spot reading “Bermuda Triangle”.]

The Royale Magnificent Burgers is one of Plano’s newest burger joints from John Tesar, the Apheleia Restaurant Group, and Plan B Group with a decidedly literal Wes Anderson theme. The basics: amazing burgers, badass adult milkshakes, and a full bar offering cocktails.

First and foremost … get your ass to The Royale and order yourself an adult milkshake. We went for the Salted Caramel Shake with Nasau Royale Liqueur and it was ah-mazing. There was just the right amount of alcohol to give it a kick without being a day-ruiner. (You know … too much sugar and a bad proportion of booze to milk so you get the sugar rush and a bit of a buzz just to lose the buzz and hit the sugar slump? Awful.) The icing on the cake … err … the whipped cream on the milkshake was a slice of marshmallow, light whipped cream, something delightful covered in chocolate, and caramel, and, of course, a pinch of course salt.

The food at The Royale was delightful. We couldn’t miss The Onion Ring Elevation after seeing it on a neighbor’s table served on the neck of a cast iron giraffe. (We named him Steve.) The tempura batter was light and perfectly spiced and the accompanying smoked paprika-chipotle aioli was the perfect pairing. Also not to be missed: their poutines. We went for the Lobster Poutine that has large chunks of quality Maine lobster meat atop crisp fries, cheese curds, and gravy. They were pretty damn delicious once they remembered to add the gravy!

I have to say that I’m not “up” enough on all the Wes Anderson jargon to know why a lot of the names on the menu are funny, but I can appreciate the quality of these patties. The Burger Sauvage (a 6oz 80/20 patty with avocado, sprouts, swiss cheese, sautéed mushrooms with a side of mushroom aioli), while standard ingredients, kicked other portobello swiss burgers’ asses with the bold addition of sprouts and avocado. We took the manager’s advice about the burger and ordered The Salmon Exhibition–a salmon patty green onion, lemon zest, olive oil, lettuce, tomato, and kimchi aioli with a side of their house made pickles. I’ll give him this, while I’d never had a salmon burger, this one was top notch. (He told us that he’d love almost 30lb since they opened and he eats at least two a week with lettuce instead of a bun.) Luckily they serve a Daily Slider Ensemble so you don’t have to go through the Sophie’s choice of picking your burger.

And yes … you can get a Royale with Cheese.

: The Salmon Exhibition

: The Burger Sauvage

Their drink menu was going undergoing a bit of a revamp so I don’t go into too many of their cocktails, but they opted to rename some classics (a Moscow Mule was “The Czar”) and put a bit of an edge on others. Don’t miss their selection of local beers and wines by the glass, bottle, and ON DRAFT! I think the real winner in their bar is the physical bar itself. The double-sided bar offered three or four seats on the internal bar side so you can eat at the bar and still face your friends. (I’m not sure how they can get away with this with liquor laws, but I’ll celebrate while it’s a thing.)

: The Czar

: The Aristocrat

: New Pisco Drink

: The Monarch

I have to say that their bathrooms are perhaps some of the neatest I’ve come across … just don’t let the fact that they’re unisex take you by surprise. (There goes checking your teeth for meal remnant or adjusting your rack in the mirror. ?) Make sure to visit the facilities to see the faux unicorn heads and Hawaiian-feeling wallpaper!

THE ROYALE MAGNIFICENT BURGER
royaleburgers.com
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3310 Dallas Parkway, Suite 121, Plano, TX
972-781-0212

Cruzan Rum Blueberry Mojitos

I guess I’ve pigeonholed myself. I suppose that I deserve it for making (writing about) drinking my hobby. At this point, I’m no longer surprised when I’m asked to make a drink for a party as my contribution. I was honored to do so for a longtime family friend’s baby shower recently.

The color scheme being blues and yellow, a matching drink was requested. I did my best with a Blueberry Mojito made with Cruzan Rum … because I refuse to try my hand at a cocktail using Blue Curaçao. (Thought I’ll say that some local bartenders are starting to use it more … and not doing it badly.) While I thought the drink (which was the only alcoholic beverage served) would be plenty for the afternoon party, it was gone in 45 minutes!

BLUEBERRY MOJITOS
1 cup fresh, washed blueberries (plus more for garnish)
4oz Cruzan Rum
8-10 fresh mint leaves
2 teaspoons mint simple syrup
2 limes
6oz club soda

To create blueberry puree, blend blueberries until smooth. Add rum, mint syrup, lime juice, blueberry puree, and ice in a cocktail shaker and shake until combined. Pour over ice and top with club soda. (Optional: Garnish with blueberries, mint leaves, and a lime wedge or curl.)

TIPS: To batch out this cocktail, I combined the ingredients in a drink dispenser and allowed guests to garnish it themselves. To keep the mint crisp, keep the stems in ice water. Puree and syrup can be prepared in advance.

CRUZAN AGED LIGHT RUM
Website
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Aged: 2 years in American oak casks
Proof: 80 (40% alcohol)
Nose: light coconut
Flavor: vanilla with a slight banana finish
Sipping/serving suggestions: in cocktails
Price: ~$12 for 750mL

Drink dispenser purchase from WalMart for $5!!!!!!

Pappas Bros. Spring 2016 Cocktails

Being from Arlington, my family ventured over to Fort Worth often. But visiting Dallas was a trek. It felt like we packed a lunch and asked our neighbor to feed the dog when we came over here. One of the first meals I recall having in Dallas was a perfectly cooked steak at Pappas Bros. with a side of their famous scalloped potatoes. While I felt quite pretentious telling people my favorite restaurant was Pappas Bros., I’ve never been much of a liar.

For this reason, when I heard that they were releasing their new seasonal cocktail menu, I jumped at the chance to meet a buddy for dinner and try all of the new offerings. And kids … they’re damn good.

COFFEE OLD FASHIONED (Cognac, coffee simple syrup, bitters)
How do you make an Old Fashioned better? Well … you shouldn’t really f**k with them … but if you do, change as little as possible. Their coffee simple syrup added just a bit of intrigue to the standard cocktail, which they have always done quite well here.

SWEDISH CHAMPAGNE ELIXIR (Absolut Elyx, Grower Champagne, vanilla liqueur, pineapple, lemon, strawberry, Angelica, cinnamon)
Guys … this cocktail is somethin’ else. If you read my first #DrinkingWithSusie, you’ll know the significance of the badass copper pineapple from Absolut Elyx, but the delicious potion inside is a different story. It was like dessert in a cup. I think (read: I know) it’s meant to be shared as it holds about three standard cocktails, but I killed this all on my own.

FINE & DANDELION (reposado tequila, apricot brandy, lime, cinnamon, Burdock Dandelion Soda)
Being one who doesn’t love tequila, I have to admit that this cocktail is quite well done. The soda itself is incredibly flavorful, lending a touch of ginger spice to the cocktail while the apricot brandy brings in a hint of sweetness.

NEW YORK SOUR (bourbon, lemon, cabernet)
I have to say that my favorite thing about a New York Sour is the perfect simplicity of it. They did this classic drink very well … and it looks sexy as hell.

PEAR COBBLER (Manzanilla Sherry, pear, lemon, grapefruit, black pepper)
This slightly remixed cobbler (sherry + fruit) is light and perfect for the warm weather ahead. The fresh pepper milled on top adds just a bit of spice to make this drink delightfully well balanced. (Want to try this at home? Check out the “Cocktail of the Week” feature of it on DallasObserver.com for the recipe.)

We snacked on some appetizers to get us through all of the cocktails–the Fried Oysters and their Texas Selection of Cheeses. I always miss the chance to get appetizers (or know better than to order them) as I know I’m going to eat my weight in steak and potatoes shortly. It’s something I need to remember, though, because both were absolutely incredible. I think I’ll need to make this an after-work stop for a cocktail and app more often … and you’re all welcome to join me if you don’t hog the sharp cheddar.

PAPPAS BROS. STEAKHOUSE
10477 Lombardy Lane, Dallas, TX 75220

(214) 366-2000

pappasbros.com

#DrinkingwithSusie: Caroline Cradick (a.k.a. Caroline Contessa)

Being from Arlington, the original home of the Kidd Kraddick Morning Show (and Kidd himself), the name Caroline Cradick has been in the air (pun intended) ever since I can remember. Kidd would mention his daughter on the show or a friend would be going to her house that weekend–I was always jealous. I will admit: I fan-girled a bit the first time I met her. I tried to play it cool at the office coffee maker (long story short: the company where I spend my sober days is partially owned by Kidd’s company, so we share office space) and then she said that she followed me on Instagram. I nearly jumped out of my skin. (I was not so smooth.)

When I mentioned to her that I was doing this series, I was honored that she said that she’d work with me on an installment. Enter: #DrinkingwithSusie + Caroline Contessa. Caroline recently launched a really beautiful and (sometimes) deeply inspired and (sometimes) just really fun blog that features some of her favorite recipes, song covers, deep thoughts, etc. I thought it would be the perfect chance to mix her a cocktail and try to make her my new best friend. (I didn’t know that I’d be lucky enough to sample some of her cooking, too!) Head over to CarolineCradick.com for full recipes for her “Haute Pocket” and Crock Pot Spinach Artichoke Dip.

Since Caroline is a consummate hostess, I wanted to make sure whatever cocktail(s) we whipped up would be appropriate for all her friends (a.k.a. many different tastes). Since it’s usually difficult for me to land on just one batched-out cocktail for my guests when I entertain (and I inevitably end up making two or three … ), I decided to simply do a smash bar and give her guests the chance to exercise their own creativity while making their drinks.

A “smash” is a very simple cocktail mainly found in the south, and the origins of the smash go back to 1862! This is a cocktail that has more guidelines than recipes and, because of that, it can be interpreted in many ways … which is the beauty of the beast to me. The basics: seasonal fruit, an herb, and a spirit base. (Basically, a smash is a julep with fruit.)

For our seasonal fruits, we chose blackberries, raspberries, and pineapple, and for our spirits, vodka, bourbon, and gin. Throw in some fun simple syrup options and you have a perfectly stocked smash bar!

While everyone’s preferences for liquor vary widely, it’s usually safe to stick with three , simple (yet bold) spirits-vodka, gin, and bourbon. Everyone can get behind one (or three) and having three options leave the door open to creativity. So, why did I choose the three I did?

Four Roses Bourbon – The crisp yet smooth flavor of Four Roses lends flavor to cocktails while not overpowering the drink. It has slight notes of apple at the end, so it works well with fruity counterparts.

Reyka Vodka – This small batch, handcrafted vodka from Iceland has a deliciously smooth taste thanks to the clean air in the town where the distillery is located. To ensure a clean taste, they use glacier water and then filter the spirit through lava rocks, which apparently help remove impurities naturally. Rock on.

Hendrick’s Gin – Not only do I LOVE the bottle (5 points for something slightly different on the bar), but Hendrick’s is, in my opinion, a blank canvas with just enough character to hold up in cocktails thanks to its infusions of rose and cucumber.

SUSIE’S FAVORITE BERRY MINT SMASH
Fresh mint
1/2 a lemon
4-6 berries (of your choice)
1oz Demerera syrup
2oz Four Roses Bourbon

Lightly muddle berries and mint in a shaker with juice from 1/2 a lemon and Demerera syrup. Add bourbon and shake with ice until chilled. Pour through small strainer over crushed ice in a rocks glass. Garnish with mint and berries.

As mentioned, we had girls with varied tastes, so we ended up with for entirely different cocktails! The vodka version shown below uses the same recipe above with a few ingredients changed out. Follow the basic proportions below! If you find that your guests need a bit … less … top their smash with a bit of club soda.

BASIC SMASH
Fresh mint
1/2 a lemon
4-6 berries (or any fruit)
1oz simple syrup (or any flavored syrup)
2oz spirit
Club soda (optional)

Lightly muddle mint in a shaker with juice from 1/2 a lemon and simple. Add spirit and shake with ice until chilled. Strain over crushed ice in a rocks glass. Top with club soda (optional). Garnish with mint.

SHERRY COBBLER
4 oz dry Sherry
3 slices orange
1oz simply syrup

Shake all ingredients hard with ice and pour, unstrained, into a Collins glass. Garnish with fresh mint and berries.

What inspired you to start your blog? I always love reading lifestyle/fashion blogs and I was getting a lot of questions about my outfits/recipes on social media so I figured it was time for me to start my own! It has been a wonderful creative outlet for me and now I give bloggers WAY more credit than I used to. It’s a hard job!

I heard that you just started a cleanse … how long until I get to make you cocktails again! Ugh, girl! I’m seeing how long I can go on this cleanse …but my birthday is at the end of April, so I’m sure I’ll be up for a cocktail by then!

I’ve heard you’ve made a name for yourself in the kitchen. (Y’all can just call her Caroline Contessa.) What is your favorite dish to cook, and can we find that recipe on your site? The biggest crowd pleasure is the short rib mac & cheese. I’m constantly getting requests from my friends to make it. (It can be a little time consuming so I try to do it for special occasions now.)

What do you love most about Dallas? I love how it has something for everyone. Arts, fashion, food, business, music! I loved living in Nashville but I found Dallas had way more to offer me be it business opportunities or social opportunities!

I’m loving the Covers with Caroline! What is your favorite song you’ve covered? Thank you! I absolutely loved shooting “Tennessee Whiskey” I felt really connected to the song and it was so fun to sing a song by one of my favorites Chris Stapleton!

I’m a huge word worm and I heard that you have your own language. Tell me all the things. LOL. I definitely do have my own language and I got sick of people asking me what they meant so I started the Cradictionary. “Jam-jams” is one of my favorite words that means something creeped you out. Like “that was the most awkward situation with that guy, totally gave me the jam-jams”.

What does it mean to you to be working with your father’s charity, Kidd’s Kids? It is such an honor. It really pays off when I get to see the kid’s faces once we enter into Disney World. It is so wonderful to see them be a “normal” kid and not have to worry about hospital visits and feeling sick. I get to see them having the time of their lives and that is a beautiful thing.

CAROLINE CRADICK
carolinecradick.com
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Mother’s Day 2016

COOK HALL
Offerings: Brunch including Brioche French Toast, Coffee Rubbed New York Strip Steak & Mama’s Bread Pudding
Price: Menu items are individually priced

INTERCONTINENTAL HOTEL
Offerings: all-you-can eat buffet
Extra Perks: music by Goga, professional photos available in the Garden Court
Cost: $80 for adults, $30 for 6-12yo, free for 5yo & under
Times: May 8, 10:30am-2:30pm (last seating at 2pm)
Location: Addison
Reservations: call 972-386-6000

IVY KITCHEN
Offerings: IVY Crab Cake Benedict – toasted brioche, jumbo lump crab cakes, poached eggs and creamed spinach topped with hollandaise, home-style potatoes
Price: $3 Mimosas, other prices vary per brunch item

GRACE
Times: Brunch 10:30am – 2:30pm | Dinner 5pm – 9pm
Location: Fort Worth
Reservations: OpenTable

MADRINA
Offerings: Three-course pre fixe menu beginning with a mimosa. Your choice of a house salad or Madrina’s melt in your mouth Guajillo Corn Chowder for the first course; Croque Madame, signature Chilaquiles with duck confit or Smoked Salmon Benedict for the second. And a Dessert Duo featuring violet churros and a chocolate bar for the third course.
Cost: $49
Address: Dallas – Oak Lawn/Cedar Springs
Reservations: call (469) 513-2505

MAX’S WINE DIVE
Offerings: brunch buffet
Extra Perks:
Cost: $29.95
Times: May 8, 10am-3pm
Location: Dallas – Uptpown (West Village)
Reservations: 214-559-3483 or maxswinedive.com

NICK & SAM’S STEAKHOUSE
Offerings: buffet with seafood, omelet, carving, and dessert stations – separate buffet for children
Extra Perks: face painters, balloon artists, Mother’s Day photos
Cost: $65 for adults, $25 for 6-10yo, $15 for 5yo & under
Times: May 8, 10am-2pm | dinner seating, 6pm
Location: Dallas – Uptown
Reservations: call 214.871.7444 or OpenTable

PAPPAS BROS. STEAKHOUSE
Offerings: Special menu includes your choice of a House or Cesar salad with a Filet & Lobster entrée, served with Mashed Potatoes and Green Beans in a Port Wine Shiitake Sauce
Price: $74.95
Hours: May 8th 11am–9pm

PAUL MARTIN’S AMERICAN GRILL
Offerings: Prix fixe brunch (8am – 3pm) and three course prime rib special (available all day)
Price: $23 price fixe brunch (includes fresh baked blueberry bread with lemon honey butter, seasonal fruit, your choice of one brunch entrée and beverage and $27 three-course prime rib special

PROOF + PANTRY
Offerings: Three-course pre fixe menu. Appetizer choices include Rainbow Carrots, a fresh Beet Salad or Soft Duck Eggs; entrée choices such as Rock Shrimp Risotto with sunburst squash, Seared Salmon and Beef Tongue Ravioli; and finish off your Mother’s Day brunch with a warm Nutella Brownie, Steel Cut Oats or a Lime Parfait.
Cost: $49
Address: Dallas – One Arts Plaza/Downtown
Reservations: call (214) 880-9940

SAVOR GASTROPUB
Offerings: special brunch menu
Extra Perks:special surprise treat for moms
Times: May 8, 10am – 10pm
Location: Dallas – Downtown
Reservations: call 214.306.5597

THE SECOND FLOOR BY SCOTT GOTTLICH
Offerings: A “Taste of Italy” special that will include a live pasta station, including a wide arrange of delicious and fresh toppings for pasta and fun Italian desserts
Price: $58/adult, $28/child, and children 5 & under FREE
Times: Sunday, May 8th; seating’s available at the following times: 10:30am, 11:30AM, 12:30pm, 1:30pm & 2:30pm

SĒR STEAK + SPIRITS
Offerings: brunch buffet
Extra Perks: entertainment, 10:30am-1:30pm
Cost: $65 for adults, $35 for 4-12yo, free for 1-3yo
Times: May 8, 10:30am-1:30pm
Location: Dallas – Design District
Reservations: 214.761.7479

VIVO 53
Offerings: traditional Italian options, $1 mimosas, bellinis, and bloody Marys
Cost: Menu items are individually priced
Times: May 7, 11am-3pm
May 8, 9am-3pm
Location: Fort Worth – Downtown
Reservations: (682)207-8700 or vivo53.com

Y.O. RANCH STEAKHOUSE
Offerings: Full Mother’s Day brunch menu featuring Chicken & Waffles – fried chicken atop a Minnesota wild rice waffle, served with agave nectar butter
Price: $39 per person

YARD HOUSE
Offerings: For every $50 in gift cards, get a $10 bonus card | free dessert for Mom (on May 8 only)
Dates: through June 30

The Hospitality Sweet

I’ve always wanted to be a Martha Stewart-type. Too bad I can’t bake anything more complicated than brownies. (I’d have said cupcakes, but I have trouble making the frosting look cute.) Since I don’t have the baking aptitude to be Martha, I’ll let someone do it for me. Enter: The Hospitality Sweet. The adorably decorated mint-and-white restaurant and bakery decked in wainscoting recently opened its second location in the Plaza at Preston Center.

Expect sweets, coffee, beer, wine, and delicious breakfast (served 7-10am) … and less whimsical, but entirely practical, lunch items like sandwiches, soups, and even lasagna. But … bubbly things first. Stop in and grab a glass of champagne or wine–they use an enomatic system so you know that you’re sure to get an unoxidized glass of whatever you choose to sip. ( If you aren’t familiar with the enomatic system, it’s a sort-of Tupperware* for liquids … but quite a bit more high-tech and much more sexy.)

Beyond the drinking (because apparently there has to be more than just booze … whatever), they offer some of the most beautifully simple sweets–jaunty cake balls, brightly colored macarons, crispy croissants and more for the taking. The one item that I couldn’t leave without trying, though, was the brownie. Two separate coworkers told me to try them and I thought, “There’s no way that they could be THAT good.” I was straight wrong. These brownies and so good that I cannot wait to get my face in one of them again. (And I don’t have any words for them past that.) Oh, and if you plan ahead you can order one of their absolutely gorgeous cakes in sizes anywhere between 5” and half sheet for your events or, you know … Tuesday.

While THS does sweets well, they also offer scrumptious savory items. After a delicious sampling of blistered shishito peppers and aioli, mixed greens salad complete with watermelon radishes, and a hearty soup, we were offered a bevy of sandwiches–hot pastrami, club, brisket, and more. Hands down, the brisket sandwich (caramelized onion, cheddar, and BBQ sauce on white bread with a house made pickle) was the winner. (And trust that I tried them all … because someone has to do the research for y’all.) Everyone else seemed to greatly enjoy their house made chips (I had given up fried food for Lent); one guy even requested the other end of the table’s leftover mound of chips … then promptly ask for a takeout container. (Respect.)

Parting notes: you can order online, don’t miss the brownie (can’t stress that one enough, people), they rent their space for private events, and they offer happy hour.

THE HOSPITALITY SWEET
thehospitalitysweet.com
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400 N Ervay (Downtown in the historic post office)
214.999.6704
M – F 7AM – 3PM

6135 Luther Lane (Preston Center across from Men’s Warehouse)
972.807.9253
M – S 7AM – 6PM

*Does anyone else think of the narrator at the beginning of the Disney version of “Aladdin” when they hear “Tupperware”?