Category Archives: Date Ideas

Sea Breeze Fish Market & Grill- New Menu

By now, it’s no secret that some of the best seafood in the Metroplex (as told by D Mag, the Observer, The Dallas Morning News, blah blah blah) is at Sea Breeze Fish Market & Grill, tucked away in Plano’s  LakeSide Market just south of Preston & Spring Creek. Sea Breeze is already a neighborhood favorite; that said … Dallasites: If you haven’t been here yet, I would highly suggest working a Plano date night (or girl’s night, or an “I feel like eating good seafood” night, or a random Tuesday dinner) into the rotation … like now. With the introduction new menu items including a brand new craft cocktail program (SusieDrinksDallas readers: rejoice), there’s never been a better time to give Sea Breeze a try.

Speaking of that cocktail program…

The new cocktail lineup was carefully selected by manager, Ryan Oruch and features premium spirits and fresh ingredients, with an emphasis on crafting beautiful drinks worthy of Instagram.  Or Snapchat … whatever. Current offerings include:

  • Lakeside Mule – Stoli vodka, Velvet Falernum, fresh lime juice topped with ginger beer
  • Honey Badger – Maker’s Mark, Barenjäger Honey Liquor, fresh lemon juice and a dash of habañero bitters
  • West Plano Punch – Olmeca Reposado, Cointreau, fresh lime juice, pomegranate juice, shaken with fresh mint
  • Texas Margarita – Silver Z tequila, fresh lime juice, agave nectar, shaken with a jalapeño slice
  • Vanilla Old Fashioned – Bulleit rye, vanilla infused simple syrup with a dash of Angostura bitters
  • Sunset Lemonade – Bombay Sapphire, Lillet Blanc, shaken with fresh raspberries and topped with lemonade

I tried the Texas Margarita, and I loved the tartness of the fresh-squeezed lime juice in this citrus-forward cocktail. It had a subtle spice to make it interesting without melting my face. I also sampled the Honey Badger, and the sweetness of the honey was the perfect complement for the slow burn from the habañero pepper.

All cocktail offerings are available for $9, but, during their DAILY happy hour (read: including weekends) 4-7pm, they can be enjoyed for $6. Boom.

In addition to their new cocktail lineup, Sea Breeze has an interesting and well-appointed wine list reflecting a variety of guest favorites available by the glass and bottle. Each month, featured wines are available by the bottle for a special price. (Call for more info.)

While the cocktails I sampled were delicious, Seabreeze is, in fact, a fish market (and restaurant); so, let’s talk seafood. I spent some time chatting with owner Rick Oruch, and I am here to tell you … the man is passionate about seafood. “I always invite people to give our fish the ‘sniff test’,” Rick explained. “Good seafood shouldn’t smell”.

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Rick flies in fresh, seasonal varieties direct from the source; be it Alaskan snow crab or Gulf snapper, you will only find it at Seabreeze if it’s fresh and in season. Rick explained he only buys whole fish, which they fileted on-site for maximum freshness. All seafood is hand-sorted and inspected, meaning only hand-picked selections ever make their way to the seafood counter, or onto your plate. After sampling a variety of items, Rick has me convinced; you can taste the difference.

We started out with the Sautéed Snow Crab Claws, nestled in a decadent lemon, garlic butter and accompanied by a buttery, grilled baguette ($16). The tender crab melts in your mouths and has a sweet, delicate flavor … an exercise in self-control was required to keep from sopping up every last drop of garlic butter with the toast. We also tried the new Smoked Salmon Deviled Eggs, accompanied by arugula and a sriracha mayo ($7); the smokiness of the salmon and the spice of the sriracha played perfectly together. Rick brought us a cup of Seabreeze’s New England Clam Chowder ($4), proclaiming, “It’s something we are really proud of.” And I can see why;  fresh clam flavor is the star of the show in this rich and hearty chowder, with a notable lack of distracting ingredients (read: bacon) frequently incorporated in other chowder recipes to mask inferior clams.

For our entrees (because we needed more food … ) we sampled the Cioppino ($25) and the Lobster Mac n’ Cheese ( $22). Cioppino is a San Francisco-style seafood stew. I am going to be completely honest; at seafood restaurants, I usually shy away from any dish with “seafood” in the title. I always assume this is where leftover odds and ends find their final resting place. Not in their kitchen. The Cioppino quickly bucked that notion as every bite of clam, mussel, shrimp, calamari, and fish tasted fresh and vibrant. The tomato broth base was spicy and begged to be sopped up with the delicious house bread. As for the Lobster Mac n’ Cheese … simply stated, Seabreeze does it right. Gruyere and white cheddar are the cheeses of choice in this dish, and nearly every bite I took was loaded with an impressively sized chunk of sweet, decadent lobster.

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Speaking of lobster, one of the most popular menu items at Seabreeze is the New England Style Lobster Roll, served on a split-top bun filled with tender lobster salad ($16). The lobster roll is a perfect warmer weather lunch (and those days are rapidly approaching), and I can absolutely vouch for the deliciousness of this dish from past experiences.

Worth mentioning: Rick also shared with me Seabreeze is now offering an off-menu Surf and Turf Burger, featuring fresh ground chuck from Hirsch’s Meats crowned with lobster salad and arugula. Oh. Hell. Yes. Call ahead before visiting to see whether the burger is available; Rick will only make the burger when he has fresh beef on-hand from Hirsch’s. (Just another testament to his insistence on quality.)

Here’s one more thing you may not know about Seabreeze: They offer bi-weekly “demo-style” cooking classes, where guests will learn to prepare 3 or 4 recipes and then taste those creations with wine pairings. Classes are $50 per person, class size is very limited and reservations are required. Reservations can be made by calling 972-473-2722.

Sea Breeze Fish Market & Grill
seabreezefish.com | Facebook | Twitter
LakeSide Market, 4017 Preston Road, Suite 530, Plano
972-473-CRAB (2722)

HOURS: Monday – Saturday: 11 a.m. – 9 p.m.
Sunday: 11 a.m. – 8 p.m.

Midnight Madness at Ida Claire’s

Breakfast is by far my favorite meal of the day, and like a good appreciator of all-things food, I don’t relegate my breakfast enjoyment to the morning hours.  After a good night out, I can’t think of anything more enticing than ending it with some breakfast favorites: pancakes, waffles, eggs, bacon and whatever else you can throw at me. Gone are the days of waiting in the drive-through lane for what seems to be an eternity for a  dismal chicken biscuit and hello to “Midnight Brunch”.

Ida Claire’s is the new southern-inspired entry to Addison’s already buzzing restaurant scene. This eatery is the newest venture from the team that has graced us with Mexican Sugar, Whiskey Cake and other local DFW favorites. This place really helps to fill a void in Addison for non-chain, creative restaurants. Plus, their assortment of cocktails are a step up from most of their competitors.

I was excited to attend the appropriately scheduled preview (started at 11 pm) of “Midnight Brunch”, back in the end of September. (I know, I know … time for me to get back on the #SDDContributor wagon.)

Ida Claire’s has a charm all of its own: Think eccentric Southern great aunt meets 60s flower child.  Whoever put the décor together for this place deserve a pat on the back–the place overflows with southern, vintage character and has just the right amount of quirkiness. Wood tables, birdcages hanging from the ceiling, and bright patterns form a welcoming and eclectic environment. And just because, there is a  a kick-ass Airstream trailer on the patio decked out in various psychedelic prints. (In fact, the trailer can be reserved for private parties.)

Airstream Trailer

The menu offers a wide variety of Southern-influenced dishes that tend to be on the heavier, lesssss healthy side, but that’s what I am looking for late at night.  As the night went on, the plates kept coming and we kept eating …

Food highlights:

  • Sweet Potato Chip Duck Confit. Freshly fried sweet potato chips smothered in duck fat gravy, goat cheese fondue and topped with a sunny side-up duck egg. Trust me, this one was as good as it sounds.
  • Crawfish Corn Fritters served with a smoked mustard remoulade. These were crispy on the outside and buttery on the inside, just the way a proper fritter should be.
  • Brisket Egg Burger. Ida Claire’s spin on a classic burger topped with B&B pickles, pimento cheese, black pepper aioli. This burger was huge and is definitely big enough to share, if you’re feeling generous.
  • And of course, the quintessential Southern breakfast food – Chicken and Waffles. Ida Claire’s version was jazzed up with chicory maple syrup and hot sauce butter. It doesn’t get much better than that!
Crawfish Corn Fritters

Crawfish Corn Fritters

The drink menu is no less thought out than the food menu. Naturally, a good Southern restaurant wouldn’t be caught dead without Juleps and I opted first for the Tobacco Peach Julep. Here, Tennessee whiskey, mint, tobacco syrup and peach bitters mixed for a true taste of all things Southern. Maybe a tad bit heavy on the ice, but good overall. From there, I went for the Vieux Carre (rye, brandy, Benedictine, sweet Vermouth, angostura and Peychaud’s bitters); it wasn’t a drink for the weak of heart.  Throwing caution to the wind (no not Gone With the Wind), my wife opted to go with the Airmail, a refreshing and potent drink crafted from gold rum, lime, honey and sparkling rosé, which apparently now rivals the classic Moscow Mule as her current favorite cocktail.  Her nightcap, a Scarlet Letter  (Bonnie’s  bathtub gin, hibiscus tea, honey, grapefruit, lemon and seltzer), was as you would expect from the ingredients: sweet, sugary and fruity, but all in a good way.

I have been fortunate to attend a number of events (thanks to Susie) and this one is certainly one of the more memorable ones.  From the delicious food and drinks to the overall ambiance of the place, Ida Claire has a lot to offer.  I will definitely be heading back sometime soon.  While our food and drinks were on the house this time, the prices looked reasonable considering the quantity you get and the quality of the items.

Hats off to Ida Claire for providing Uber credit for transportation to and fro! Southern hospitality at its finest.

Midnight Brunch: 11 pm – 2 am Friday – Sunday


IDA CLAIRE
www.ida-claire.com
Facebook | Instagram | Twitter
5001 Belt Line Road, Dallas, TX 75254
(214) 377-8227

 

Topgolf Couple’s Night

Last week I had the chance to host a date night with McKinney Moms Blog at Topgolf Allen!  Guests were invited to enjoy live music, drinks, TG’s surprisingly delicious food, and some serious competition at the tee box.  We started with tastes of their sangria, nachos, Mushi*, and Buffalo Chicken Spring Rolls.  (If you’re in charge of ordering, don’t miss Topgolf’s signature item, Mushi, which is cilantro sticky rice, beans, spiced chicken, and cheddar cheese rolled in a jalapeño tortilla.)

As mentioned, we were treated to some of Topgolf’s surprisingly good menu items.  (I have to say that their prime rib was an unexpected delight.)  They sweetened-up our game place by bringing by an order of Injectable Donut Holes (cinnamon-sugar dusted donut holes served with chocolate, raspberry jelly or Bavarian cream).

As mention … it was a couple’s night.  Since I’m single, I thought I’d play cupid a little and invite some single friends to see if some magic could happen.  (Oh … and Susie’s solution to awkward first dates?  Golf bags.  These babies will cut all discomfort with a knife … just make sure that you have your Uber app ready.)

TOPGOLF – ALLEN
www.topgolf.com/us/ALLEN
Twitter | Facebook | Instagram
1500 Andrews Parkway, Allen, TX 75002
(469) 675-9730

HOURS OF OPERATION
Monday – Thursday: 9:00am – 12:00am
Friday: 9:00am – 1:00am
Saturday: 8:00am – 1:00am
Sunday: 9:00am – 12:00am


*This post is in partnership with Topgolf.

“Breakfast In Bed” Cooking Demonstration

Chef Scott Gottlich and Andrea Maricich and Mixologist Seth Brammer “Breakfast In Bed” Cooking Demonstration

2nd floorThis was my first experience with a cooking demonstration, so I wasn’t sure quite what to expect. The menu sounded decadent, and considering that it combines two of my absolute favorite things on this planet (my bed and breakfast foods), I was eager to attend.  We walked into The Second Floor’s Privé private dining room and were greeted with a drink buffet of coffee, fresh squeezed juices, teas, a fire and roses strewn across the table. (Let’s just say that it was fittingly romantic.)

The chefs gave a short introduction and put an emphasis on learning the techniques they were about to share with us. They explained that, of course, once you master the techniques you can play with recipes for all tastes and occasions. They demonstrated each dish, and then we were delivered a sample from the back kitchen.  You know … to make sure they did it right.

First Course: Red Velvet Crépes with Cream Cheese Mousse Filling and Raspberry Coulis
Watching these chef’s make crépes made it all seem so simple. It’s all about the batter … if you can mix it right, you can really make any flavor–sweet or savory. The coulis only took about five minutes to reduce, and it made such a fresh alternative to syrup or Nutella. (Not that we’d ever consider replacing Nutella … we aren’t communist.) When it came time to sample this dish, there was definitely something left to be desired … in that I wanted five more helpings. They included orange zest in the filling, which was so refreshing and cut right through the richness of the cream cheese and chocolate batter. The raspberry coulis was the perfect combination of sweet and tart. Let’s just say I had to resist the urge to lick the plate.

Tip from the chefs: Make sure to turn the pan in a circular motion to spread all of the batter thinly and evenly. This ensures even cooking and a proper crepe.

Red Velvet Crépes with Cream Cheese Mousse Filling and Raspberry Coulis

Red Velvet Crépes with Cream Cheese Mousse Filling and Raspberry Coulis

Second Course: Oysters Eggs Benedict with Tasso Ham, and Wholegrain Mustard Hollandaise Sauce
This was another twist on a classic breakfast dish. Since this was one of the dishes Chef Maricich served when interviewing for her position at The Second Floor, I knew this was going to be a winner. The chefs went into detail about how exactly to mix the eggs and fat to emulsify properly in order to make the perfect hollandaise. They added stone-ground mustard and Tabasco to give it a little zing, and then moved on to poaching the eggs. They brought out the sample, and the portion was huge! The oysters were perfectly battered and crisp, yet still juicy. Unfortunately they served us regular Hollandaise and I was so disappointed. (I guess this served as more motivation to make the dish on my own.)

Tip from the chefs: Use a bit of vinegar and create a vortex of spinning water in the pot to helps keep the egg together and round.

Oysters Eggs Benedict with Tasso Ham and Wholegrain Mustard Hollandaise Sauce

Oysters Eggs Benedict with Tasso Ham and Wholegrain Mustard Hollandaise Sauce

Third Course: Lobster and Asparagus Omelet with Fontina Cheese and Arugula Salad
This was by far the easiest of the dishes to prepare. (Which means I may try it first.) The lobster was fresh, sweet and not overcooked, and the asparagus added texture. There was plenty of cheese and it oozed out of the center with every bite. It was very rich, but considering the fact that this was all for a special occasion, I didn’t mind. (Who am I kidding? I never can have enough cheese, regardless of the occasion … gluten intolerance be damned.)

Tip from the chefs: You may add water in an omelet, but no milk! Milk is reserved for scrambled eggs and will change the consistency of the omelet.

2nd floor omelette

Lobster and Asparagus Omelet with Fontina Cheese and Arugula Salad

Then it was time for cocktails! Mixologist Seth Brammer came out and demonstrated
A) a slew of drinks with fresh ingredients that were just what we all needed to liven us up for the remaining presentation, and
B) a bunch of pretentious drink-snob jabs while simultaneously being so full of knowledge and expertise that he was himself a real pretentious drink snob.

It was the perfect combination … not only did I learn how to make the best quality, fresh squeezed and strong mimosa, a made-from-scratch Bloody Mary and the tried-and-true Irish Coffee … I now know how and where orange juice is made and why it never really tastes like real oranges, what vodka ratio is the best for a true bloody mary (4 parts mix to 1 part vodka) and how to whip cream just perfectly thickened enough for any dish or drink. In Seth’s own words, “people don’t whip their own cream anymore, and that’s what’s wrong with America.” (Amen, my friend.)

Fresh Pressed Mimosa

Fresh Pressed Mimosa

Tip from the mixologist: In order to make the cream float on top of the coffee in an Irish Coffee, flip a spoon upside-down and pour the cream over the back of the spoon.

Irish Coffee

Irish Coffee

After we all had each of the three cocktails, the chefs came back out and did a quick demonstration of a simple and classic “Egg in the Hole” paired with The Second Floor’s own maple-cured salmon. Unfortunately, we didn’t get to eat this dish! This was a huge menu, and Chef Maricich even joked that she maybe “bit off more than she could chew.”

Egg in a Hole & Salmon

Egg in a Hole & Salmon

In the end, I could have certainly bitten off and chewed even more because this entire spread was top-notch. I’m looking forward to practicing and mastering the techniques they shared with us!

For details about the second floor and other events, head to thesecondfloorrestaurant.com.

Grapevine Urban Wine Trails

With the growing number of restaurants, brewing beer scene, countless prix-fixe meals, and weekly festivals, I find myself stuck in the Dallas bubble. Once the weekend hits, I stick to the familiar streets I know and the comfort of my bed. But once I discovered the land of Grapevine and its vast wine trails, my weekend routine might be left for afternoons of adventure and discovery.

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Grapevine offers a “trail” (as some of us would call a “crawl”) of wineries and one vineyard (Delaney) that allow for daily tastings and special events throughout the year. An array of strong and bold reds to crisp and clean whites, you can sip on local grapes over a plate of charcuterie and learn the history of the city. (And did you know that Texas is actually the fifth-largest wine-producing state in the U.S. with Grapevine serving as a leader in the Texas wine industry for more than 25 years?) At the end of summer season, thousands flock to the streets of Grapevine in celebration of music, tapas, family-friendly activities, and, most of all, grape crushing at the annual GrapeFest in September.

Last month, the city added Sloan & Williams Winery to its lengthy list of wine makers. Owners, Alan Kunst and Ralph Mattison, are both military veterans that found they could put their “Code of Conduct” to the test when it came to the wine industry. One bottle to note at this stop is the 2013 Serenity white wine (65% Chenin Blanc, 14% Gewürztraminer, 11% French Colombard, 5% Roussanne, and 5% Viognier) is  crisp, fruity, medium-dry blend that isn’t too dry or bitter. On another note, the 2012 Serendipity red blend (30% Carignan, 30% Cinsault, 20% Tempranillo, 15% Mourvedre, and 5% Cabernet Sauvignon) gives a rich spice of red fruit aromas that balance well with the boldness of the Carignan.

In addition to their wine menu, the winery offers an array of tapas from dips to breads. My one rule: You must have a flight of wine ice cream before you go. My favorite is the merlot.

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However, the best way to discover the city is with a full glass and designated driver to steer you in the right direction. Grapevine Wine Tours shuttle guests from one tasting room to the next, while guides enlighten guzzlers on the history of wine-making through the North Texas region. Lunch and dinner tours are offered on most days, but itineraries rotate daily. More about Grapevine Wine Tours.

In Grapevine news: by the end of 2014, two more wineries are set to open.

Taking the holidays to the next level, the Christmas Wine Trains run each year from December 1 to 18 at 7 pm. Each guest receives a complimentary beverage in a special Christmas wine glass. Envision live holiday music, a festive train ride, wine, hors d’oeuvres, and even a special appearance by Saint Nick. Then come spring, enjoy the marriage of cool jazz and smooth wine aboard the Grapevine Vintage Railroad. March 21 and 22 ride along the Jazz Wine Trains in 1920s classic railroad cars. The trip includes a box dinner and wines from Grapevine’s wineries and tasting rooms. Tickets are $55 per person.

Besides the wine (said no one ever), Grapevine boasts more than 80 locally owned shops, boutiques, and art galleries with 200+ restaurants to choose from. Word on the street is that an Uber from Dallas to the downtown square runs for about $30. Split that between your group of friends and you’ll rejoice in one hell of a deal. I suggest making a day of it and getting to know the faces of some local artisans such as Dr. Sue’s Chocolates and Tolbert’s Restaurant, along your journey through the grapes of Grapevine.

GRAPEVINE WINE TRAILS
www.grapevinewinerytrail.com
Instagram: @VisitGrapevine
Twitter: @VisitGrapevine

Grapevine Wine Tours

So … I’m all about unconventional outings–for dates, girls’ nights, and Tuesdays.  Sometimes it’s nice to get out of dodge and head to the ‘burbs, and Grapevine Wine Tours offer a fun evening away from the Big D that highlights Grapevine’s wine options.

I was lucky to join a group of media people on a wine tour on a Wednesday evening.  The group met around 5:30pm and piled into one of their small, air conditioned busses to visit three wine-centric stops in Grapevine led by a GWT representative who fed us fun facts about the city of Grapevine and its wine offerings.  (Fun fact: Texas is the 4th largest wine producing state!)  Each tour will visit three of the seven partners in Grapevine, some vineyards, some tasting rooms, and some restaurants.  The tour lasts around 4.5 hours and always includes a meal.

Our group’s itinerary was:

  • Homestead Winery – this cute, little home close to Downtown Grapevine produces wine from vines grown in Ivanhoe, Texas.  The owner of the winery walked us through a tasting of their wines (15+ — yikes).  They have some wines that are incredibly unique and were happy to talk us through the flavors and nuances of the wines we were tasting.
  • Delaney Vineyard – this vineyard is the only local vineyard and boasts 10 acres of vines, a winery, and gorgeous tasting room onsite.  We were treated to a tour of the entire site and a tasting of their offerings.  (I left with a bottle of wine from their gift shop … because I have a shopping problem.)
  • Winewood Grill – we enjoyed a three-course meal at Winewood, complete with suggested wine pairings.  I opted for the BBQ ribs, and it was a solid choice.  They had live music in the bar, which was a nice bonus.

GWTs will coordinate with your party to determine an appropriate itinerary and pick-up location (at one of three Grapevine hotels, Embassy Suites Outdoor World, Hilton DFW Lakes, or the Gaylord Texan).  Each tour is customized based on your group’s size and preferences.

Call 817.259.WINE (9463) or visit www.GrapevineWineTours.com for tour prices, schedules, group rates and other details.
Tours typically cost $79.50-89.50.  You can save 10% discount on a lunch or dinner tour using the code BLOG10 (offer expires 9/1/14).

****I was invited to experience a Grapevine Wine Tour free of charge.****