This Thursday, June 6, 6-8pm, join me at Mockingbird Station for Art & Wine at the Station. Small bites and wine will be served while you browse artwork by Michael Cross and Jeff Parrott.
For more information and to RSVP, visit artandwineatmockingbird.eventbrite.com.
They call this place “Ocho” because I ATE everything…
I ventured into Ocho again to try some of their new offerings, both solids and liquids. The meal started with tequila shots. Usually tequila isn’t the way to get on my good side, but the shot of their Ocho Reposado began our meal on a surprisingly high note.
The wait staff made us feel at home, and was very attentive. They were all willing to share their food and drink preferences and recommendations, but weren’t too insistent that we go with their choices.
After the tequila we, with some direction from our waiter, moved onto the appetizer of crab guacamole (top, center). Complete with a stack of crab and homemade fried chips, I’ll have this appetizer again in a heartbeat. To accompany the creamy guac, Micheal* treated us to a Skinny Cougar (left, bottom). The SC was a refreshing grenadine drink that is a must-have while lounging on their airy (huge) patio.
We moved on to grilled Shoshito peppers (bottom, center) and lobster tacos (top, left). Both were out of this world. The tempura lobster tacos were some of the better seafood tacos I’ve had in quite a while, and the accompanying sauce takes the taste of the Tex-ified lobster to a new level. To go with this course, we enjoyed a smokey hatch chili margarita (top, right). The hatch chili powder was in the drink AND sprinkled on top along with a slice of jalapeño (that’s a spicy meat-a-ball!). Spicy cocktails are my jam, and this was some spicy heaven on earth.
Dessert was tres leches and some heavenly not-Weight-Watchers-approved berry something (right, 2nd to bottom). I’d pretty much devour both if set in front of me again.
*Michael Jordan (no, really, that’s his name) was one of the most helpful, hospitable bartenders I’ve ever come across. I love to challenge my barkeeps to make me things I like, and he’s more than up to the challenge. He’ll find you something you love, not just like. Visit Ocho just to let him choose a drink for you.
Stop into Ocho to try some of their new offerings and enjoy a drink (or three). They seem to have gotten their shit stuff together, and having a meal here is a truly enjoyable dining experience. Don’t miss their amazing patio while you’re there!
Ocho | www.ocho.com | @ocho_Dallas
8411 Preston Road (@ Northwest Highway), Suite 132
(214)217-0888
***Please note that I was not charged for this meal.***
The Dischcrawl Hits Bishop Arts Again … join them!
If you caught my last Dishcrawl recap, you’ll see how glad I am that another one is coming soon!
The next Dallas Dishcrawl will take place in the Bishop Arts District on May 28 and will feature eats from Bolsa, Boulevardier and Mesa Veracruz. Check out the offerings from each below. This Dishcrawl’s ticket is a little pricier than the last ($75), but this one will include more options at somewhat higher-end* restaurants.
Get your tickets NOW because there aren’t many left!! Use the discount code DRINKUP to get a ticket for just $63.75 (originally $75).
*No offense at all to the previous participating restaurants … bottom line is that these restaurants simply have higher priced items on their menus.
Mesa
-Ceviche of Robalo, cured in lime juice, and mixed with tomato, onion, cilantro, and avacado with home made chips
-Guacamole, made from scratch —Empanadas Rellenas, which are plantain and masa turnovers stuffed with cheese
-Enmoladas, which are made from pre-fried tortillas dipped in Chef Olga’s mole sauce, served with fresh cheese, sesame seeds, and micro-cilantro.Bolsa
-Brushcetta with whipped burrata, confit tomato Emglish pea hummus, roasted mushcroom, and sumac smoked salmon rillettes, alongside goat butter and crispy capers
-Caprino Royale Croquettes made with Spanish chorizo, and leeks, accompanied by romesco sauce
-A selection of Bolsa’s wonderful house flatbreadsBoulevardier
-Big Board, which includes moulard duck ham, smoked pork rillettes, bay of fundy gravlax, county pork pate, and beef tongue pastrami
-Crawfish Beignets with smoked pimento and house pickled sweet peppers from Barking Car farm
-Decadent bread pudding with house-made ice cream
Fort Worth is now even cooler in my book … like, really a LOT cooler. Not only do they have stockyards (complete with cows), custom bootmakers, and a brewery that’s cookin’ up some really delicious frosty beverages, Rahr Brewing Company, but now they have a whiskey distillery. Yes, you read that right … a whiskey distillery right here in DFW. Be still, my heart, it’s true.
Two regular dudes (errr … maybe not so regular*) decided that Fort Worth needed some locally-made whiskey, so they got the money together and made it happen. TX Whiskey was what came out of their dream.
This whiskey comes in one of the cooler bottles that I’ve seen, complete with a cork unlike any other (literally). Each cork is made with a small circle of repurposed leather from boots donated by bookmakers and distillery visitors. I’ve been keeping mine because … well, they just look neat.
Now for what’s inside the bottle: talk about a deliciously blended melange of heavenly flavors. TX Whiskey is a golden amber-colored whiskey with powerful notes of vanilla and honey that make it incredibly smooth; so smooth that you can drink it straight (and you should**). It’s not only delicious, but also boasts an 82 proof potency (which isn’t kick-you-in-the-ass strong, but it does the trick).
If you MUST mix this nectar with something, here are some of their suggestions:
The Lady Heather
1 oz TX Whiskey
1/2 oz Cointreau
2 oz Champagne
3 dashes Peychaud’s
3 dashes Angostura
1 dash Pecan BittersThe TX Milk Punch
1 3/4 oz TX Whiskey
1/4 oz Half and Half
1 1/2 oz Bluebell Vanilla Ice Cream
3 dashes Aztec Chocolate Bitters
Grated nutmeg for garnishTexas Peach Jam Sour
2 oz TX Whiskey
2 tbsp Peach/Pecan Jam
2 dashes Old Fashioned Bitters
3/4 oz Lemon Juice/Sour
1 Egg White
If you’re a whiskey drinker, TX Whiskey is a must-try. You’ll be hooked after one sip and can thank me later.
**Here is how I’d recommend drinking Firestone and Robertston’s TX Whiskey (pay attention … it’s really complicated).
*Firestone enjoyed a 20-year career in the local television and communications business. After the successful launch of a network affiliate in Jacksonville, Florida, he was bit by the entrepreneurial bug. Firestone teamed up with his brothers to create a cable television network, and moved to Fort Worth, Texas to operate their new venture.Meanwhile, Robertson was making name a name for himself, too. After growing up in Midland earning a business degree from Texas Tech, Robertson forged a path in the energy business. He spent 10 years on the financial side, primarily in private equity and corporate finance. Like Firestone, Robertson felt a strong entrepreneurial spirit. But they both craved something a little less corporate, and a little more personal. “I always felt more at home in jeans and boots than in a suit and cap-toed shoes,” Robertson says.
Please note that Firestone and Robertson Distillery provided me with a bottle of TX Whiskey free of charge. Also note that I liked it so much that I went out and bought another bottle with my very own money.
In honor of the recently-realease “The Great Gatsby”, Tanqueray is featuring these five prohibition-style cocktails. Even if you can’t enjoy them in West Egg, they’re still some of the classic cocktails every drink enthusiast should know how to make.
Cheers, sport!
Gin Rickey
Said to be the preferred pour of F. Scott Fitzgerald, this simple serve is best imbibed on a hot summer day. Don’t forget the chunky ice cubes.
Build in a highball glass, stir, top with soda water. Drag to mix and garnish with a lime wedge.
French 75
This snappy little champagne cocktail’s claim to fame is that it’s the only drink in the classic canon created during Prohibition.
Shake and strain into a rocks glass and top with champagne.
White Lady
Introduced in the late 20’s, The White Lady was born from the drink the “Delilah,” which included crème de menthe. The Savoy’s Harry Craddock replaced it with orange liqueur and it became an instant classic.
Pour all of the ingredients into a shaker, fill with ice, shake and strain into a chilled coupe glass.
The Southside
The Southside is the signature cocktail at the legendary former speakeasy the 21 Club. It’s also said to be the favorite drink of notorious Prohibition-era bootlegger Al Capone and his gang.
Muddle one mint sprig with lime & simple. Add Tanqueray and shake well. Pour into glass over crushed ice and stir until the outside of the glass frosts. Top with soda and garnish with sprig of mint.
The Franklin
Let’s not forget Franklin Delano Roosevelt famously celebrated the end of Prohibition with a dirty gin martini. Whether it was with Tanqueray – one of the few gins today that was in production in the 30s – or not is lost to history, but this classic cocktail ushered in a new era of American drinking.
Fill a mixer with all ingredients including the olives. Cover and shake hard 3 – 4 times. Strain contents of the mixer into the cocktail glass. Garnish with an olive.
We’re heading for a major meltdown! No, not Texas’ summer or an episode from working too hard, the Dallas Margarita Meltdown. More than 20 restaurants will come together on Sunday, May 26 (5-10pm) in the Bishop Arts District and make some margs to vie for the title of “Best Margarita in Dallas”.
SO you could buy a ticket now (online for $20*, or at the event for $25*) OR you could enter to win the set of tickets from me!
To enter to win, tell me which restaurant’s margarita YOU think should win as:
You may enter once on each channel. The winner will be chosen Wednesday, May 22 at noon.
*A portion of proceeds will benefit La Voz del Anciano, a nonprofit organization that helps enrich and improve the quality of life for elderly Latinos in Dallas County.
Participating restaurants: La Duni, Mesa, Whiskey Cake, Sunset Lounge, Iron Cactus and many more.
This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption… beer!
Mariano’s invented the frozen margarita machine … no, really, it’s documented. The original machine was invented by Mariano Martínez in 1971, and is now in the Smithsonian. If you haven’t visited this place, you definitely need to stop in … for educational purposes, of course.
Their margaritas aren’t to-die, but they pack enough of a punch and have enough flavor to keep things interesting. I tried their margarita sampler (I hate making decisions). The sampler was complete with frozen mini versions of their Frozen Tequila Sunrise, sangria swirl margarita (Texas Tornado), and a jalapeño margarita. All three are enough to get the gist of the flavor, but if you’re anything like me and get bored easily, it’s not enough to make it monotonous. My favorite was the jalapeño one … ay chi wa wa.
What makes this place even more interesting? They have a frozen bar. Not like those bars that are made of ice and you have to wear a parka … this one is much more manageable and you don’t have to defrost afterwards. Their brilliance comes in the form of a frozen channel to keep your margarita from melting. Because, let’s be honest, nothing’s worse than a melted frozen margarita. I only with they had a frozen channel on all the tables!
Specials: 1/2 price margaritas on Monday (all day, select margarita only)
Mariano’s Hacienda | Facebook
6300 Skillman St, Bldg. J
Dallas, TX 75231
(214)691-3888
