Category Archives: New Menu

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.

: Texas Margarita

: Honey Badger

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”.

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.

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.

Primo’s: New Ownership, Old Favorites

Primo’s is a Dallas institution in it’s own right. It would be harder to find a cheesier enchilada or a frostier happy hour margarita than the familiar offerings at this beloved industry favorite.

In case you missed it, Primo’s closed its doors in 2013 and reopened them again in early 2015 under new ownership. The new owners attempted to update Primo’s tried and true menu, much to the chagrin of many once-loyal fans. It wasn’t working. I have wonderful news for Primo’s loyalists and Tex Mex enthusiasts alike: Primo’s is, once again, under new ownership; and this time, new owners Dirk and Mark Kelcher (of Ron’s Place and now Cedar’s Social) intend to restore Primo’s to its former glory. Primo’s fans can expect to see the majority of the original menu, with a few thoughtful additions that don’t take away from what Primo’s should be.

Some welcomed additions to Primo’s menu include a variety of new specialty cocktails, as well as a collection of aptly dangerous tequila flights. While Primo’s Tex Mex menu is full of old favorites, their re-vamped cocktail menu is creative and playful- in a good way. If you’re feeling indecisive, throw caution to the wind and consider allowing the bartender to craft you an off-menu libation based on your personal preferences. I was lucky enough to sample several off-menu creations, such as the delightfully zippy Basil Jalapeño Margarita and the cleverly crafted Moscow-Rita, prepared with ginger beer in place of triple sec. While all of the specialty cocktails I sampled were interesting and delicious, I would be remiss not to remind everyone how comforting and satisfying Primo’s house marg so happens to be. Not too sweet, not too tart, and nice and smooth; simple and darn near perfect.

: House Margarita & Moscow-Rita

: Basil Jalapeño Margarita

I can happily confirm the Kelchers are delivering on their promise to stay true to Primo’s old school Tex Mex roots. The chips are crispy and hot, the salsa spicy, the queso decadently thick and cheesy, and the guac is fresh and chunky. Primo’s beef tacos cause grease to dribble down your chin in the best way possible. Meanwhile, the chicken tacos are quite possibly the ultimate soul-warming comfort food … apart from, of course, the enchiladas. Fajitas are served sizzling, decorated with sexy little char marks that cause one to salivate in anticipation.

: Fajitas

: Tacos

: Tortilla Soup

: Sopapillas (picture courtesy of Primo’s)

Ongoing specials include Margarita Tuesdays, including $3 margs and $7 taco plates, along with Happy Hour Monday-Friday, 3:00 p.m.-7:00 p.m., including $3 domestic drafts, house wines, house margs, and well. $7.99 lunch specials are available Monday-Friday from 11:00 a.m.-3:00 p.m.

Primo’s Tex Mex Grille
www.PrimosTexMex.com
Facebook | Twitter | Instagram
1400 Hi Line Drive, Suite 116 (Design District)
(214) 390-7671

Hours of Operation:
Sunday- Monday 11 a.m. to 11 p.m.
Tuesday- Saturday 11 a.m. to 2 a.m.

Let’s Get (Pepper) Smashed

I’m a big fan of the “fancy” cocktail. Don’t get me wrong … there is a time and a place for a good ol’ plain Jane vodka soda. (Usually that time is whenever I am on a diet, and that place is wallowing in a pool of sadness…just kidding! …kind of.) But, if I really want to savor what I’m drinking, I enjoy seeing what happens when bartenders are allowed to flex their mixology muscles and craft drinks that stretch beyond the realm of classic cocktail offerings. If you’ve never been to Pepper Smash at The Shops at Legacy in Plano, believe me when I say that “creative” is their thing. I am still trying to figure out whether their cocktails are more aptly described as “art,” or “science,”- but whatever the case may be- they are mixing up some mighty delicious libations.

Pepper Smash graciously invited me in to check out a few of their new menu offerings, and of course to reacquaint myself with a few of their delicious signature cocktails.

We kicked off the evening with one of Pepper Smash’s most popular cocktails: the Fire Smoked Dr. Pepper ($11). As the name suggests, this cocktail is quite literally smoked before your very eyes, infusing Maker’s Mark with a smoldering oak essence created with a nifty apparatus apparently designed for this very purpose (though it vaguely looks like something Walter White would have stashed in his RV). Imperial sugar Dr. Pepper is add to the mix, giving the cocktail a delightfully familiar sweet-smokiness.

: Fire Smoked Dr. Pepper Prep

: Fire Smoked Dr. Pepper

Smoked wood chips are impressive, to be sure, but you aren’t really winning at craft cocktails until you throw a cotton candy machine into the mix. That’s right, Pepper Smash keeps a cotton candy machine behind the bar for the sole purpose of crafting one drink: the Cotton Candy Martini ($10 — Absolut, lemon juice, vanilla syrup, champagne, and you guessed it: cotton candy). I had a hard time conceptualizing how this cocktail would “work”, so I had to order it to see for myself. A familiar fluffy cloud of pink cotton candy is served in a martini glass, and the liquid ingredients are then poured over the cotton candy, which dissolves amidst a fleeting instant of melancholy. But, you can still taste it. Not shockingly, this cocktail is on the saccharine side and reminded me vaguely of a boozy Orange Crush. Definitely an interesting selection.

: Cotton Candy Martini

Because cotton candy machines and booze smoking apparatuses apparently aren’t enough, Pepper Smash offers two cocktails that are frozen with liquid nitrogen: the Pineapple Express ($11 — Bacardi Pineapple, ginger, pineapple juice, champagne) and the Triple M’s Explosion ($12 — pineapple and strawberry infused vodka). The presentation of this duo is dramatic to say the least, as wisps of “smoke” dance atop your cocktail glass when it is placed in front of you.

“But, what is a Pepper Smash,” you may wonder? I’m glad you asked, because I simply can’t visit without ordering one. The cocktail kitchen’s namesake, the Pepper Smash ($10), incorporates a bold blend of Tito’s vodka, red bell pepper, jalapeno, onions marinated in 100 proof vodka agave, and lime juice. Spicy and robust with just a hint of sweetness, this unique savory cocktail is probably my favorite one on the menu. (I recommended it to the guy seated next to me at the bar, and he ended up drinking three.) I say the Pepper Smash is “probably” my favorite, because I have a hard time dismissing Eden’s Garden ($12 — Plymouth gin, elderflower, cucumber, basil, mint, jalapeno, lime juice- as a close second).

Pepper Smash Signature Cocktail

With so many creative, tasty cocktails to focus on, it would be easy to overlook the food at Pepper Smash. Don’t. Everything I have ever sampled from their kitchen has been seriously delicious. Sometimes, I find myself day dreaming about their Smokey Mac & Cheese ($9 — cavatappi pasta, sharp cheddar, gruyere, smoke). Everything I sampled on this visit was equally as tempting.

We started out with the Pimento Cheese ($8), which was topped with bacon jam, and accompanied by buttery grilled sourdough and blistered shishito peppers. Holy new favorite appetizer. If there is something in this world that cannot be improved upon by bacon jam, I want to hear about it.

Pimento Cheese

Pepper Smash always hits it out of the park with their flatbreads, and this visit was no exception. We sampled the Al Pastor ($12 — cider braised pulled pork, sweet onion puree, pineapple, jalapeño, and lime). The toppings were generously portioned, with a little taste of every ingredient in every bite. If you are a fiend for spicy dishes, this flatbread is definitely for you; loaded with fresh jalapeños, this dish definitely woke up my palate.

El Pastor Flatbread

When it comes time for dessert and the manager asks, “Wanna try something weird?” there’s clearly only one correct response. We were presented with a liquid nitrogen frozen ice cream concoction- incorporating Licor 43, vanilla ice cream base, basil, and fresh strawberries. I love unexpected flavors in desserts, and the basil was an awesome addition. This was an off-menu delight, but I feel confident it can be snagged upon request.

TLDR: the next time you feel inclined to treat yo’self to an incredibly unique, seriously indulgent cocktail experience (yes, it really is an experience), + some killer eats, head on over to Pepper Smash at the Shops at Legacy. (And probably plan on Ubering it because the urge to try all of the cocktails on the menu is pretty overwhelming.)

PEPPER SMASH
www.peppersmash.com
Twitter | Facebook
7200 Bishop Rd, Plano, TX 75024
(972) 943-0499

Happy Hour: 3-6pm Daily
$3 beer | $3 wells | $6 domestic wines

HOURS OF OPERATION:
MON – THU 3 PM – 11 PM
FRI – SAT 11 AM – 1 AM
SUN 11 AM – 11 PM

The 2nd Floor Spring Menu

The 2nd Floor Bistro is constantly reinventing itself thanks to its incredible culinary team. The latest change comes to us in the form of their new spring menu boasting bold, inventive dishes. SDD Contributor Rico and I were lucky enough to get the chance to preview the new menu items a couple weeks back and were blown away.

The new dinner menu includes items like Seared Hudson Valley Foie Gras (I’ll be back to get this … believe), Grilled Block-cut Akasushi NY Strip, and Crispy Confit Salad and the lunch menu offers a few Rustic Pizzas.

The evening started with some of their new cocktails thanks to their mixologist Seth Brammer. They passed some of their new options around and one of my favorites was the House Tonic & Gin–a classic made amazing thanks to their house tonic. We also enjoyed the Cucumber Sip (Crop Organic Cucumber Vodka, elderflower, strawberry, and soda) which was perfectly refreshing after experiencing humidity that you could cut with a knife that day.

Other new cocktails include: Muzzle of Bees (Rittenhouse Rye, lemon-infused honey, lemon bitters, and fresh black pepper), Meet Me in Rome (Deep Eddy Grapefruit Vodka, Cappelletti, Cocchi Americano, and bubbles), and the Quick Pittance (Four Roses Bourbon, Giffard Apricot Liqueur, lemon, mint, and ginger ale).

The meal began and we were delighted by item after item. The appetizers that I died for were the Quail Wings, Deviled Eggs (WITH LOBSTER!) and the Potato, Leek, & Kale Soup. (I can tell that the soup is one of those dishes that will pop into my mind at some point and I won’t be able to sleep until I get my mouth on some.)

: Quail Wings (Crispy asian quail, bahn mi veggies)

: Deviled Eggs (New england lobster, lemon parmesan crisp, tarragon oil)

: Potato, Leek & Kale Soup (Kale chips, toasted almond)

Chef Scott Gottlich and his team joined us before each entree to tell us about the amazing new items they dreamt up in excruciating detail. (I mean that in a good way … we couldn’t wait to sink our teeth into them once we’d been teased with the explanation!) Of this group, the Pork & Seeds was the dish that really made a strong impression. It was Executive Chef Andrea Maricich’s take on the dish she had as a child complete with housemade mustard to give some kick to the perfectly crispy pork belly.

: Chef Scott Gottlich

: Agnolotti (Brown butter, camembert/potato/chive agnolotti, smoked beech mushroom, dill, english pea puree)

: Pork & Seeds (Braised pork belly, toasted sesame seeds, chinese hot mustard)

: Chop Salad (Boston, chicory, radicchio, egg, ricotta salata, poppy seed dressing)

The dishes kept coming and our bellies started to grow weary … but our palates didn’t. Each dish had such unique flavors that each bite let us discover the depth of each ingredient. I’m not usually a Shrimp & Grits fan, but they added Grilled Kaffir Lime to the giant Gulf Prawns which completely revolutionized the dish. (And don’t get me started on the accompanying saffron cauliflower grits.)

: Prosciutto Wrapped Pork Tenderloin (sautéed beet greens • rhubarb demi-glace • rhubarb leather • roasted fingerlings)

: Shrimp & Grits (grilled kaffir lime gulf prawns • saffron cauliflower grits • pickled radish & carrot • grilled green garlic)

Dessert, as always, comes too late in the meal. Your stomach realizes by this point what you’ve decided to it with the previous courses and it’s usually too difficult to give it your full attention and appreciate it for how brilliant it really is. We were given bites of the 2nd Floor’s take on Carrot Cake which was actually a cake filled with cream cheese accompanied by a pine nut cookie. Take that, cupcakes! My favorite of the two items was the Bananas Foster Pudding. While not a huge bananas Foster fan, I thought the silkiness of the pudding really lent itself nicely to the taste. I’d order the crap out of it again.

: Carrot Cake “Jellyroll” (Cream cheese filling, pine nut cookie, crispy carrot)

: Bananas Foster Pudding (Whipped cream, caramel, house ‘nilla wafer)

As usual, The Second Floor Bistro didn’t disappoint and intrigued me to the point that I’ll need duck back in to try out some of the new dishes for the spring.

To find full menus, visit their website.

The Second Floor Bistro
thesecondfloorrestaurant.com | @2ndFloorBistro
13340 Dallas Parkway (in the Galleria – Westin entrance)
(972) 450-2978

Asador’s New Menu

I was delighted to get a sneak peek of Asador’s new menu that debuted this week. We were able to meet some of the local vendors that make Asador’s food as incredibly fresh and incredible as it is such as Tassione Farms, Louisiana Seafoods, Dallas Mozzarella Company, and Hudspeth Farms.

New features include Roast Quail with butternut square stuffing (OMG), Grilled Wild-Caught Tilapia with crawfish and farro fried rice, Braised Beef Cheek Sliders with housemade pickled onions, and Field Green Salad with watermelon radish, brulee goat cheese (get you some of this goodness), and walnuts. Don’t expect to see them for long, though, because Asador changes their menu on a regular basis so they only use ingredients that are at the peak of freshness and flavor.

Not to be forgotten, Asador’s charcuterie and cheese board and char bar are top notch. The pate is some of my favorite in Dallas thanks to its brûléed shell.