Doc B’s Fresh Kitchen Opens in Uptown

If there’s anything Dallasites love, it’s “fast” and “casual.” The Chicago-based Doc B’s Fresh Kitchen has mastered the art of fast and casual dining. At Doc B’s, guests can feast upon a variety of light-yet-filling items consisting of locally sourced ingredients. Uptown’s newest addition is a great place for those who enjoy eating good food and drinking unique beverages in a fun, modern setting.

 

Drinks

Doc B’s drink menu offers guests beers from local breweries, as well as cocktails unique to the restaurant. One of their signature cocktails, The Dangler, consists of Traverse City Whiskey, carrot juice, and maple flavorings. While the drink goes down easily, it has a strong whiskey aftertaste. It tastes like a cold-pressed juice with a hard punch at the end. Two Danglers are enough to help a guest loosen up and relax, but not too strong to the point where one wouldn’t be able to drive home at the end of the night.

The Dangler (Photo credit: Alex Gonzalez)

Starters

The Snack + Start + Share menu contains six items unique to Doc B’s, including the Oven Roasted Chicken Wings, Killer Grilled Shrimp, and the Housemade Guacamole. The latter of these items comes served with Doc B’s “famous” sweet potato chips. This plate is a great starter for those wanting to eat light, as the chips are devoid of grease and oil. The guacamole is thick and hearty, with the consistency of Greek yogurt, and it contains a perfect amount of lime flavor; not too acidic, but not in any way bland.

Homemade Guacamole with Doc B’s famous sweet potato chips (Photo credit: Alex Gonzalez)

Entrées

Patrons of Doc B’s can choose from a variety of sandwiches, burgers, and salads for their main course. One of their most popular salads, The Knife and Fork Cobb, is an arrangement of lettuce and tomato that comes packed with proteins, including bacon, egg, avocado, and a side of crispy chicken. The bacon, avocado, and pieces of the egg are carefully mixed in with the veggies, which are topped with cornbread croutons and Doc B’s signature Gold Coast Vinaigrette. Ordering a salad that utilizes a boiled egg is always a risk. If the egg isn’t cooked long enough, it may cause salmonella; if it’s cooked too long, it tastes like sulfuric acid. Doc B’s nails every aspect of the cobb salad. All of the proteins are cooked and prepared just right, and every morsel is packed with sweet, savory flavor. Even the cornbread croutons add a unique touch and allow for a taste better than typical remnants of stale toast.

The Knife & Fork Cobb Salad (Photo credit: Alex Gonzalez)

Dessert

Doc B’s dessert menu offers a featured dessert that changes daily. Last night, it was sea salt caramel gelato sandwiched between two oatmeal raisin cookies. Considering the weather in Dallas reached the triple digits yesterday, this dessert made for the perfect way to cool off after a long day. The ice cream was sweet but not overbearing on flavor. The cookies managed to stay intact with the ice cream, without slipping off or getting soggy.

One of Doc B’s daily-rotating featured desserts (Photo credit: Alex Gonzalez)

Service

Dallasites are hard-pressed to find better service at any other restaurant in town. Although Doc B’s is based in Chicago, their Dallas staff has clearly been trained to provide top-notch southern hospitality. Each staff member proved to be able any sort of question, knew the menu up and down, and tended to everyone’s needs with a genuine, good attitude.

 

Doc B’s Fresh Kitchen is currently open at 2021 McKinney Avenue in Dallas. For a full menu and information on hours, visit Doc B’s official website.

 

 

“Texas Cuisine Never Falls Short”: How Dean Fearing Came to be one of Dallas’s Most Famous Chefs

Those who can create original, innovative concepts are almost guaranteed longevity in the hospitality industry. For decades, Chef Dean Fearing honed his craft and, along with the help of fellow chefs Stephan Pyles and Robert Del Grande, pioneered what Texas and southerners know as Southwest Cuisine. Per Fearing, Southwest Cuisine is “the only true American cuisine.”

I join Fearing on a Friday evening at Fearing’s Uptown Dallas location. We sit outside, hours before a live band is set to perform, kicking off the weekend.

Fearing and I chat about his pre-Fearing beginnings, and how he came to create some of his most famous dishes. Before opening Fearing’s, Fearing worked in The Fairmont Hotel’s Pyramid Room as a seafood cook and The Mansion as a saucier. During his days working in the latter, he began sourcing his ingredients from nearby farmers, which helped him create original, authentic southern flavors.

“My team and I had people in the surrounding areas from whom we’d buy,” Fearing says. “We would buy pheasants, quails, and chuckers from a man south of us here. We had people growing vegetables and we would buy fish from the gulf. I know the whole ‘local’ scene sounds new, but Stephan Pyles and I have been ‘local’ since the early ’80s.”

2121 Cobb Salad from Fearing’s (Via Facebook)

The creation of innovative concepts is a tradition that has run through Fearing’s bloodline across many generations prior, most notably within his father, who partnered with Kemmons Wilson to launch Holiday Inn out of Memphis, TN.

“My family and I left the little town of Ashland, KY around the time when I was in sixth grade,” Fearing said. “We traveled the Midwest to open up multiple Holiday Inn locations. We lived in St. Louis, Chicago, Milwaukee, Cleveland, Cincinnati, you name it. Every big city in the midwest, we were there.”

After a rather nomadic youth and adolescence, Fearing ventured off to Hyde Park, NY, where he studied at The Culinary Institute of America. Following the completion of his associate degree, Fearing then went off to Cincinnati, where he worked at The Maisonette. The chef for whom Fearing worked quickly noticed his work ethic and recommended that he go to Dallas to work for The Pyramid Room in The Fairmont Hotel.

“The Pyramid Room was the fanciest French restaurant in Dallas in 1978,” Fearing says. “That was a huge statement back then because, at the time, this whole city was filled with French restaurants.”

Like most things during the pre-Fearing’s era, Fearing’s stint at The Pyramid Room came to a quick close after he was convinced to pursue a larger role in a new Dallas restaurant.

“The chef at The Pyramid Room told me ‘there’s a lady named Caroline Hunt who will be opening up a restaurant called The Mansion,'” Fearing says. “I had no idea who Caroline Hunt was, but he told me ‘she’s an oil heiress, and you need to go over there and get that sauce position.’”

Hunt was immediately impressed by Fearing’s experience and work ethic, which led her to him as The Mansion’s saucier.

Fearing stayed at The Mansion for a year, until he decided to open a 54-seat restaurant in Addison called Agnus. He ran Agnus for three years until he was forced to close it, citing the recession of the mid-80s.

Luckily, The Mansion welcomed Fearing back with open arms and the promotion of a lifetime.

“I went back to the Mansion and worked as the Executive Chef,” Fearing says. “I stayed there from 1985 until about 2006.”

After working over 20 years at The Mansion, Fearing decided to bring his ultimate dream to reality and open Fearing’s.

“I partnered with John Goff to open my restaurant,” Fearing says. “He’s a real estate mogul based in Fort Worth. He helped me build my dream.”

At Fearing’s, guest can feast upon a variety of hearty pieces of what Fearing calls “Texas cuisine.”

“It’s an offshoot of Southern cuisine, which Pyles, Del Grande and I started in the ’80s,” Fearing says. “Back then, we called it ‘Southwest cuisine,” but when I opened Fearing’s, I later realized it fits more to Texas than the Southwest as a whole, so I started calling it ‘Texas cuisine.'”

Fearing’s offers vegetarian Hors D’oeurves (Via Facebook)

Fearing’s menu consists of a variety of southern classics with his signature spin. One of Fearing’s personal favorite dishes is buffalo soaked in Vermont maple syrup, served over jalapeño grits, along with a butternut squash taquito, a tangle of greens, pico de gallo, and a smoky chili aioli. Recipes like these can be found in Fearing’s cookbook, The Texas Food Bible.

“I love this book,” Fearing says. “This book has long legs. All of these recipes will be good for the generations to come. Texas Cuisine never falls short and it never dies.”

Crispy Barbecued Bluepoints served over clam (Via Facebook)

For information regarding menus, hours, and how to make a reservation, visit fearingsrestaurant.com

Weekend Happenings 5/25 – 5/28: Memorial Day, Margarita Meltdown, and More

Memorial Day Pool Party

Telos Fitness will be hosting a Memorial Day pool party this Saturday. Be sure to make your way over to the upscale gym for $6.00 cocktail specials and a $12.00 all-you-can-eat fajita buffet. Spots are filling up fast, so be sure to reserve a table by emailing Erick Robinson at erobinson@telosfitnesscenter.com 

Telos Fitness will be hosting a Memorial Day pool party this Saturday beginning at 12:00 PM

Margarita Meltdown

For the 8th year, Margarita Meltdown returns to Dallas Farmers Market this Sunday. Urban Taco, Iron Cactus, and Cafe Salsera are among the 50 restaurants facing off to win the coveted Best Margarita award. Plus, live performances by Able Delilah, Jess Spires, and Phoenix Rose, along with a set by DJ Regs. For tickets to this year’s Margarita Meltdown, click here. 

Margarita Meltdown will offer margarita samplings from 50 restaurants in the DFW Metroplex

State & Allen

State & Allen is celebrating all weekend long. Brunch with a special Mimosa and Bloody Mary Bar will be available from 10 a.m. to 3 p.m. Saturday, May 26 through Monday, May 28. The popular neighborhood restaurant will also have several drink specials throughout the weekend, including an “All American Dog & Pony Show” with a shot of Bird Dog Whiskey and a Budweiser Pony for just $6 and $3 Smirnoff Red, White and Berry Pop Shots. Exclusively on Memorial Day, State & Allen will be offering half-price pizza and $6 drink specials – Hendricks Cucumber Lemonade and Three Olives Rose Pink Diamonds all day on Monday. (Via Brooke Johnston at Champion Management)

State & Allen will be offering Memorial Day specials all weekend long

 

Happy Goat Yoga at Ferris Wheeler’s 

Yoga and goats? Sounds like a strange combination; however, meditation and animals have been psychologically proven to lower stress levels in humans. This Monday, Ferris Wheeler’s Backyard & BBQ will be hosting Happy Goat Yoga. For $35.00, you can enjoy a full-length yoga class, followed up with playtime with some adorable furry friends. For tickets to Happy Goat Yoga, click here.

Happy Goat Yoga will take place this Memorial Day at 10:00 AM at Ferris Wheeler’s Backyard & BBQ

Ryan Carbery Details Journey to Farmbyrd

Over off of Ohio and Parker resides one of Plano’s hidden gems. At Farmbyrd Rotisserie & Fry, guests can enjoy a variety of southern style chicken recipes and cocktails based with beers and spirits from local breweries. Since Farmbyrd’s opening, the farm-themed eatery has been oft-regarded as a fresh, modern concept that allows the team to cook high-quality food and focus on serving the best food possible.

Hot off the rotisserie (Via Facebook)

“I moved to Dallas from Los Angeles about ten years ago,” Co-Founder Ryan Carbery said. “I was going to work with a chef to open a restaurant. It was around the time of the recession and unfortunately, the economy caught up with Dallas and the restaurant didn’t end up opening.”

While most people in this situation may opt to return to where they had previously been living, Carbery embraced the new city in which he found himself.

Carbery and crew later opened a restaurant called Lazare in West Village. From there, Carbery went on to make contributions to several high-end restaurants throughout the metroplex, including Nosh by Avner Samuel. Through Samuel, Carbery connected with Edward Bailey and worked as the Executive Chef and the Director of Operations of Bailey’s Prime Plus & Patrizio.

Carbery has been honing his restaurant industry skill set since his single digits.

“I started bussing tables in one of my dad’s restaurants when I was in second grade,” Carbery said. “I remember some guests would ask my dad if I had a work permit. He would laugh and say ‘he’s my son, that’s permit enough.’”

Carbery is a fourth-generation restaurant owner, having come from a family of chefs and connoisseurs of food.

“My dad owned 10 restaurants throughout the time I was growing up,” Carbery said. “These restaurants ranged from Italian pizza and pasta places to steakhouses. They were mostly high-end, full-service restaurants.”

With the skills he had been reinforcing since his childhood, along with the help of longtime friend and Chef Tim Mclaughlin, owner of Lockhart Smokehouse, the pair opened Farmbyrd Rotisserie & Fry in January of last year.

Country-fried ribeye with southern fixings (Via Facebook)

“Tim and I both could see that there was a void in the casual dining scene where the food shined and was the main attraction,” Carbery said. “We believe in simple food done well and in letting the ingredients speak for themselves.”

Farmbyrd offers a variety of chicken, prime rib, catfish, and constantly rotating chef features.

“We locally source our ingredients as often as we can,” Carbery said. “We also support various local breweries, including Tupps, Revolver, and Deep Ellum.”

Farmbyrd offers a selection of beers from local breweries (Via Facebook)

Apart from supporting local farms and breweries, Carbery and crew also support many local educational organizations.

“We try to raise funds for as many schools as we can,” Carbery said. “We host a lot of school spirit nights, and we also support Plano Sports Authority.”

Farmbyrd is located at 3308 Preston Road, Suite 380 in Plano, TX. They are currently nominated for Best Southern/Homestyle Cooking in Plano Magazine’s Best of 2018 category. To vote for Farmbyrd, click here. Polls close May 28.

(Featured image courtesy of Plano Magazine)

Weekend Happenings: 5/18 – 5/20: Box Garden, Taste Addison, and more.

Taste Addison

This weekend, Taste Addison will be returning to Addison Circle Park. Festival-goers can enjoy bites from 26 different restaurants, including Thai Orchid, Zoli’s NY Pizza, and Cantina Laredo. Plus, Casey Donahew and Eli Young Band are set to perform tonight and Saturday, respectively. Tickets for Taste Addison can be purchased here.

Wildflower Arts and Music Festival

Enjoy good music, carnival games, and fun in the sun at Richardson’s Wildflower Festival. This year’s performers include Kool & The Gang, Jimmy Eat World, Mia Rose Lynn, and more! Tickets for Wildflower Festival can be purchased here. 

Savor

There are only a few days left to experience Dallas’s ultimate epicurean food showcase. Savor Dallas is the SXSW of food, with tastings, pairings, dinners, and brunches throughout various venues across the city. Tonight, Fashion Industry Gallery will be hosting a mixology party. Can’t make that? No problem! There will be various Savor events taking place every night until the 20th. For a guide to this year’s Savor events and info on purchasing tickets, click here.

 

Sarah Jaffe at The Box Garden + Grand Opening Events

The Box Garden at Legacy Hall is finally open. Tonight at 7:00 P.M., you can catch singer/songwriter Sarah Jaffe performing a collection of her original songs, and later, she will launch her Bad Baby beer through Unlawful Assembly Brewing Company. Can’t make it tonight? Be sure to drop on Saturday for more live music performances, a late night silent disco, and a farmers market. For tickets and a guide to events, click here. 

Main Street Fest

For the 34th year, Main Street Fest returns to Grapevine. This year’s theme is “Lone Star State of Mind.” Festival-goers can enjoy good carnival food, entertainment, and over 75 different brews of beer all weekend. Plus, there will be activities for people of all ages. For information on participating brewers and how to purchase tickets, click here.

 

Byron Nelson Golf Tournament

Fore! For the 50th year, the Byron Nelson Golf Tournament will be returning to Dallas. This year, the tournament will be held at Trinity Forest Golf Club. There are still a very limited amount of tickets available for purchase here. Can’t make it? The tournament will be airing live on CBS all weekend.

 

State & Allen Introduces New Spring Menu

Clandestine at the intersection of State and Allen streets in Uptown Dallas sits the eponymously named State & Allen.  As Dallas’s first ever Green Certified restaurant, State & Allen offers guests healthy alternatives to traditional bar food, along with a selection of fruit and vegetable based cocktails. Those wanting to kick back with a few friends in a sporty, casual environment, while enjoying a variety of delicious, more healthful food and drink options should most certainly consider paying a visit to State & Allen.

Drinks

The Coconut Blackberry Mojito is a cocktail which consists of Captain Morgan, coconut, lime juice, simple syrup, muddled mint, and blackberries. It is topped with soda, which gives it a carbonated kick. The Coconut Blackberry Mojito is heavy on fruit flavor. It has a sweet, milky taste, and the consistency of a cold-pressed juice. The mint makes for a beautiful garnish for the cocktail, which, overall is spectacular.

Coconut Blackberry Mojito from State & Allen (Photo credit: Alex Gonzalez)

Equally as good is the Green Prickly Pear Margarita, which consists of Texas Hill Prickly Pear Moonshine, Wright’s Green Salsa, prickly pear juice, agave, and lime juice. The idea of salsa in a margarita might sound peculiar, but this is Texas, therefore there are very few things that can’t be improved with touches of salsa. The Green Prickly Pear Margarita has a hot, spicy kick to it, and has the thickness and consistency of a bloody margarita. It’s unlike any margarita around, but it makes for a unique, signature item.

Green Prickly Pear Margarita from State & Allen (Photo credit: Alex Gonzalez)

Starters

For those not too thrilled about the idea of healthy bar options, there are plenty of filling, meat-based items that one would never guess are health conscious. The Pork Belly Tostadas are the perfect alternative to regular greasy, oily nachos. Each tostada is topped with southwestern kimchi, peach chipotle jam, crema, and a small cut of pork belly. The pork belly is cooked very well, with a brown, crispy exterior. It is spiced to perfection, and easy to bite and chew.

Pork Belly Tostadas from State & Allen (Photo credit: Alex Gonzalez)

Not big on red meat? State & Allen also offers Ahi Tuna Poké, which is a spectacular fish salad with fresh vegetable surroundings. These vegetables consist of radish, avocado, and gyoza crisps.

Ahi Tuna Poké from State & Allen (Photo credit: Alex Gonzalez)

 

Another honorable starter mention is the Heirloom Tomato & Pasta Salad. This pasta salad is a six cheese pasta sacchettini blended with blue cheese, walnuts, capicola, grilled corn, and topped with a chervil-peppercorn vinaigrette. This salad is so hearty, it could probably take the place of an entree.

Heirloom Tomato & Pasta Salad from State & Allen (Photo credit: Alex Gonzalez)

 

Entrees

Perhaps the must-try option at State & Allen is the Skillet Pork Chop. The Skillet Pork Chop is about the size of a steak. It is juicy, thick, and served atop a delightfully tangy bourbon gastrique. The Skillet Pork Chop comes served with kimchi arugula salad and confit fingerling potatoes. Many people aren’t crazy about arugula, as it has a bitter taste, however, the sweetness of the kimchi cancels out the bitterness of the arugula.

Skillet Pork Chop from State & Allen (Photo credit: Alex Gonzalez)

The Grilled Jerk Redfish makes for a healthier alternative to State & Allen’s meat-heavy dishes. The fish comes garnished with thinly cut sweet potatoes and sauteed broccolini and sits on a bed of grapefruit salsa verde. The salsa verde is to die for! It tastes like a very fine vinaigrette, but spicy, and not as oily.

Grilled Jerk Redfish from State & Allen (Photo Credit: Alex Gonzalez)

Overall, State & Allen is the perfect bar for Dallasites who want the sports bar experience, minus the deleterious bar food and cocktails and the overall rowdiness of Uptown nightlife.

State & Allen is open every day, with happy hour beginning at 3:00 p.m. For more information on State & Allen’s hours, menu items, and location, be sure to visit their website.

And Cut: DIFF Wraps Up 12th Annual Film Showcase + List of Winners

After a successful eight-day run in Dallas’s West Village, The 12th annual Dallas International Film Festival has come to a close.

This year’s DIFF showcased hotly anticipated films, including Fred Rogers documentary “Won’t You Be My Neighbor,” the Rob Reiner-directed “Shock and Awe,” and the Chloë Grace Moretz-led “Miseducation of Cameron Post.”

Following his first year as the Executive Director of the film festival, Johnathan Brownlee is highly content with the turnout.

“The key is what your attendees and festival-goers are saying,” Brownlee says. ” You look at the smiles on their faces, the parties where they’re having fun, and seeing the same faces come back to enjoy more films. To me, I think that really says that these folks have had a great time.”

Although some slight changes were made to this year’s festival format, Brownlee believes they were for the better.

“I think the shorter format really worked out for us,” Brownlee says. “Plus, operating in West Village proved very well, logistically, and the family films at Studio Movie Grill made for a great addition.”

DIFF is set to return next year with a new set of films. Many of the films showcased at this year’s festival are set for wide release in the third and fourth quarters of 2018. Release dates will be shared via Best of Guide as they are announced.

In the meantime, check out the list of this year’s winners below!

Short  Films:

  • Special  Mention Short  (Comedy) – Allen  Anders – Live  at the Comedy Castle (circa  1987) directed  by Laura Moss
  • Special  Mention Short  (Late Night) –  Mobius  directed  by Sam Kuhn
  • Special  Mention Short  (Texas) – Uncertain  Future directed  by Chelsea  Hernandez and  Iliana Sosa
  • Animated  Short – Aqua  Vita directed  by Alex Lim  Haas
  • Documentary  Short – Adversary  directed  by Scott Cummings   
  • Narrative  Short – Krista  directed  by Danny Madden

Feature  Films:

  • Special  Mention Feature  (Narrative) – Madeline’s  Madeline  directed  by Josephine  Decker/starring  Helena Howard and  Miranda July
  • Special  Mention Feature  (Texas) – The  Iron Orchard directed  by Ty Roberts
  • Grand  Jury Prize  (Texas) – 1985 directed  by Yen Tan
  • Grand  Jury Prize  (Documentary)  – The  Blessing directed  by Jordan Fein  and Hunter Robert  Baker
  • Grand  Jury Prize  (Narrative) – Dead  Pigs  directed  by Cathy Yan

Audience  Awards:

  • Documentary  Short – tomnoddy  directed  by Charles  Poekel
  • Narrative  Short – Caroline directed  by Celine  Held and Logan  George
  • Narrative  Feature – Tejano directed  by David Garcia   
  • Documentary  Feature – Loud  Krazy Love  directed  by Scott Mayo  and Trey Hill

Meet Pam Eudaric: A Jane of All Trades

Everyone has heard the age-old expression in which that if one does what they love, they never have to work a day in their life. For Pam Eudaric, this is the reality. Eudaric is the owner of Chocolate Secrets, located in Highland Park. She also owns Green Earth Metal Company, Joe Carter Construction, and Uptown Printer. For some, maintaining four businesses may sound daunting, but for Eudaric, it’s the reason she wakes up in the morning.

“I enjoy doing a lot of things,” Eudaric says. “What ever presents itself, what ever need arises, that’s what I try to go do. I don’t believe it’s necessary to do only one thing throughout your entire life. I think you should explore and be open to different opportunities.”

As one could imagine, Eudaric is busy at nearly all hours of the day. Luckily for her, this does not pose a burden.

“I don’t necessarily feel the need to have down time,” Eudaric says. “All of the things I do, I enjoy. For example, did you know we have live jazz here Wednesdays through Saturdays? I get to come here, have chocolate, drink wine, and listen to music.”

After years of hard work, Eudaric feels that she has earned the life she has always wanted. Prior to owning her companies, Eudaric worked as a business litigation attorney. However, she eventually dreaded having to constantly be the bearer of bad news, which is why she decided to venture away from the realm of law.

“When you’re a business litigator, usually the answer is ‘no,'” Eudaric says, “meaning, if you were to ask me something, the answer is likely to be ‘no,’ and I’d knock your teeth in. When I retired to take care of my children, I opened up a business where the answer is always ‘yes.’ When you’re in my home, I take care of you like I take care of my family.”

Eudaric’s mantra of treating guests like family rings true throughout her store, Chocolate Secrets. Chocolate Secrets offers guests a variety of chocolates, paired with a selection of wines.

“We make all of our chocolates in house,” Eudaric says. “I have hired chefs from seven different countries and they are incredibly talented.”

All of Chocolate Secret’s chocolates are prepared in-house (Photo credit: Alex Gonzalez)

Her carefully-selected chocolatiers are always hard at work, and constantly help Eudaric bring her ideas to life.

“I just came up with a new recipe for a fantastic chocolate called ‘Black Panther,’” Eudaric says. “I’ve seen the movie four times. I like to think of this chocolate as a ‘fabulous’ and ‘honest’ chocolate.”

The ‘Black Panther’ is among the many chocolate options available at Chocolate Secrets. As a business owner, Eudaric’s prerogative is to priortize the needs of every customer and make them feel at home.

Some of the many chocolate treats available at Chocolate Secrets (Photo credit: Alex Gonzalez)

“I’m trying to inspire little moments of bliss,” Eudaric says. “I want to give everyone all of the options possible, because I want to make them happy.”

After years of hard work, Eudaric was recently awarded the Quest for Success award from the Dallas Black Chamber of Commerce. She is also working on a book of her own.

“My book will be a self-help book,” Eudaric says. “It’s called ‘Be Open to Yes,’ and it is currently in the process of editing.”

With her accolades and her projects, along with her close friends and family, Eudaric feels very fulfilled.

“I’m just a happy woman,” Eudaric says. “I’m the owner of many  wonderful businesses, I’m the mother of three great sons, and I love life.”

Weekend Happenings 5/11 – 5/13: Mother’s Day, Homegrown Fest, and more

Homegrown Music and Arts Festival:

Tomorrow, Homegrown Music and Arts Festival Returns to Main Street Garden Park for the ninth year. Each of the acts, including Explosions in the Sky, Medicine Man Revival, and Duell all have some sort of connection to the great state of Texas. Tickets for Homegrown are available for purchase here. Check out Explosions in the Sky’s music video for “The Ecstatics” below!

House of DIFFA 2018: Alter Ego

Every year, the Design Industry Foundation Fighting AIDS puts on a uniquely themed fashion show, the proceeds of which go to funding AIDS research. This Saturday, the DIFFA show returns to the Omni Hotel in Downtown Dallas, with the theme “Alter Ego.” To behold a fabulous collection of fashions and to support a great cause, purchase your tickets for House of DIFFA here.

Mother’s Day Brunches:

Below is a list of our top choices for Mother’s Day brunch this Sunday.

  • Barnes & Noble Kitchen – Legacy West: At $35 per head, guests of Barnes & Noble Kitchen get a delicious, healthy three-course brunch. Check out the menu below!
Via Twitter
  • III Forks: Opening at the rare hour of 11:00 a.m., III Forks will be offering brunch this Sunday. Their finely curated three-course brunch menu will allow guests to choose from their
    Aged Midwestern Beef Tenderloin, Crabcake St. Francis Benedict, and more. Spots are filling up quickly, so call (972)-267-1776 to get your reservations in.
Via Facebook
  • V-Eats: Not big on meat or dairy? Not to worry! Chef Troy Gardner will be cooking up a selection of vegan eats this Sunday at Trinity Groves! To RSVP, click here.
Via Facebook
  • Oak: Looking to splurge? $65.00 will get you a four-course brunch meal at Oak in the Design District. To check out Oak’s lavish brunch offerings, click here.

    Via Facebook
  • Blue Mesa: For just $22, guests of Blue Mesa can enjoy a buffet including an omelet station, taco bar, and more. Mimosas, tea, and coffee come included with this package!
Via Blue Mesa

Hide Debuts New Spring Menu

Located on Elm Street in Deep Ellum, Hide offers an extensive variety of cocktails, beverages, and American bar food with a modern twist. It is set up like a dive bar but arranged with modern grayscale furniture, creating a minimalistic aesthetic. With it’s futuristic yet traditional set-up and copious amount of food and drink options, it’s no wonder why Hide was named Best Bar in Deep Ellum by both D Magazine and Dallas Observer.

Last week, Hide debuted their new spring menu, which consists of traditional cocktails, as well as uniquely-named signature beverages. There are also plenty of bar food items, which are reasonably priced during Hide’s happy hour.

Below are a few recommendations based on my recent visit to Hide.

Drinks

Those wanting something heavy on flavor but light on booze should try the Frozen Guava Passion. It’s a lot like a frozen margarita, but with guava and passionfruit flavors. It is cold, thick, and refreshing and makes for a satisfying treat in the scorching summer heat.

Frozen Guava Passion from Hide (Photo Credit: Alex Gonzalez)

For those in need of a quick fix, I’d highly recommend the Sazerac. This demonic combination of rye, Peychaud’s bitters, sugar, and absinthe rinse packs a powerful punch. The Sazerac may come served in a tiny glass, but don’t be fooled!–This minuscule serving is enough to make you forget about the stressful week you’ve had at the office.

Sazerac from Hide (Photo credit: Alex Gonzalez)

Juice cleanses are all the rage right now, and the Yass Betch is the perfect cocktail for anyone trying to drink clean (or at least create the illusion of it.) The Yass Betch consists of vodka, mint, honeydew, cucumber, and clarified lime. It tastes a lot like a “green juice,” perfect for the regular Deep Ellum hipster or Highland Park housewife.

Yass Betch from Hide (Photo credit: Alex Gonzalez)

Food

During happy hour, guests can get a double cheeseburger and fries for only $6.00. I like the set-up of the burger plate and I think the little fry basket in which the fries are served is cute. The double cheeseburger comes topped with caramelized beer onions, bacon, and garlic aioli, and is served with bread & butter pickles on the side. The beef patties are thick, juicy, and hearty. The bacon is cooked nicely and easy to chew, and it doesn’t pull out in between bites, like that of other bacon cheeseburgers. I am also quite fond of the burger’s garlic aioli and plan on ordering a side ramekin next time, in which I will dip my fries. The quality and price of the burger plate make for a great deal, which could potentially give Shake Shack a run for their money.

Double Cheeseburger plate from Hide (Photo credit: Alex Gonzalez)

Apart from Hide’s many meaty options, there are also plenty of vegetarian-friendly choices on the menu. The Veggie Sandwich comes stacked with pickled cauliflower, roasted red peppers, tomatoes, arugula, avocado, and tahini aioli. This colorful arrangement of vegetables comes served with a side of seasoned hand-cut fries.

Veggie Sandwich from Hide (Photo credit: Alex Gonzalez)

Service

Hide’s staff consists of a group of individuals who are knowledgeable of every item on the menu. They are clearly well-trained and able to quickly answer questions regarding the compositions of the cocktails and the ingredients in the food items. Plus, they engage in friendly conversation with the guests and carry out their orders quickly

 

Hide is open at 2816 Elm St, Dallas, TX 75226 in Deep Ellum. Happy Hour takes place Monday through Friday from 5:00 p.m. to 7:00 p.m.