Scotch & Soda celebrated their Dallas opening with an in-store party hosted by lifestyle and fashion bloggers Alex Young (Eat Style Dallas) and Jane Aldridge (Sea of Shoes). Tunes were spun throughout the evening by DJ Blake Ward and cocktails were mixed at an open-bar, sponsored by Damrak Gin.
“We’re thrilled to be here,” Scotch & Soda CEO Ari Hoffman says. “This is our first entry into the Texas market, with our Houston store opening next spring, and our Austin store opening next fall.”
Although Scotch & Soda is labeled as Amsterdam couture, Hoffman believes the store offers a diverse collection.
“We’re far from couture, we just have a great sense of humor,” Hoffman says. “We travel the world and we blend all of the world’s flavors to create this eclectic mix.”
While Scotch & Soda’s clothes may be a bit pricey, they are comfortable, fitting, and stylish, giving each wearer an artsy, cultured, bohemian look. Amsterdam couture will soon be the next trend to sweep the metroplex.
Chef Dean Fearing and crew will be hosting a “You’re the Man” themed backyard barbecue at his Ritz-Carlton restaurant. Fearing’s will offer three-course brunch and dinner meals, including Alaskan King Crab with citrus-poached jumbo prawn, a backyard barbecue plate with brisket and elk sausage, and more. Brunch will be served from 11 a.m. to 3 p.m., and dinner will be served from 5 p.m. to 8 p.m. To make a reservation, click here or call (214)-922-4848.
Typically closed on Sundays, Table 13 will be opening up on Father’s Day for dinner from 4 p.m. to 8 p.m. For $45, guests and their fathers can feast upon a delicious selection of steak and seafood. To make a reservation, click here or call (972)-789-9558.
On Father’s Day, guests of Legacy West’s Bulla can try many of the gastrobar’s delicious authentic tapas. Plus, they will be giving free orders of their delectable churros to fathers who are able to solve the Bulla Brainteaser. To make a reservation, click here or call (972)-805-4590.
Maggiano’s Little Italy
Maggiano’s Northpark location will be putting a spin on the traditional Italian Father’s Day brunch. This Sunday, the famed Italian restaurant will be hosting a murder mystery party from 7 p.m. to 10 p.m. Tickets for the murder mystery party start at $65 and include three courses and non-alcoholic beverages. For tickets, click here.
Old man not big on meat? V-Eats at Trinity Groves will be hosting a vegan brunch this Sunday. Guests meat-and-dairy-less versions of traditional southern brunch items prepared by chef Troy Gardner. Brunch begins at 10 a.m. and ends at 3 p.m. To make a reservation, click here or call (214)-377-6009.
On any given night at The Ritz-Carlton’s Fearing’s restaurant, you are bound to see one of Dallas’s most recognizable chefs. Eric Dreyer, Fearing’s Chef de Cuisine, has been working for Dean Fearing’s namesake since its opening in 2007. Since then, Dreyer has received numerous accolades, including Eater’s Dallas’s Hottest Chef award. Dreyer has also raised awareness for various charities and organizations, including the Young Texans Against Cancer. He is also vocal in his support for local farmers and artisans.
With all of these contributions and accolades to Dreyer’s credit, it is clear that he is truly meant to be working in this industry. However, Dreyer almost ended up working in a completely different field.
“I originally majored in computer science,” Dreyer says, “but I later came to realize that sitting at a desk all day wasn’t for me.”
Upon coming to this realization, Dreyer enrolled in the Southern California School of the Arts, a school which would later be bought out by the Cordon Bleu. From there, he worked in various restaurants and catering companies until, following the advice of one of the chefs for whom he worked, he went to work for the Ritz-Carlton in Marina Del Rey.
“I worked in Jer-Ne at The Ritz-Carlton for about five years,” Dreyer says. “It was named LA’s best fusion restaurant in 2003.”
In between noting all of these time frames, he manages to put dates on himself, to which I reply commenting on Dreyer’s young appearance.
“Well thanks,” Dreyer chuckles in reply. “Kitchen grease keeps you young.”
He then explains how he ended up migrating to Texas from California.
“I went to a tasting at The Mansion at Turtle Creek, where Dean Fearing was working at the time,” Dreyer says. “I interviewed with Dean for the Sous Chef position, and was offered the job, but I didn’t end up taking it.”
Fearing ended up accepting an offer for a Chef de Cuisine position at Grand Hyatt DFW, where he later received the Grand Hyatt Rising Star Award. He stayed with Grand Hyatt DFW for almost three years, until he learned that Ritz-Carlton was opening a hotel in Dallas.
“I heard Dean would be involved with the Ritz-Carlton’s restaurant, so I decided to interview with him,” Dreyer said. “Luckily, he remembered who I was, and I was offered the job.”
Since 2007, Dreyer has been a part of Dean Fearing’s carefully selected team.
“It’s never been stagnant here at Fearing’s,” Dreyer says. “There have been a lot of different things going on within the restaurant, so it’s managed to keep my interest throughout all of these years.”
Dreyer admits that throughout his time at Fearing’s, his and Fearing’s cooking styles have contrasted, however, he feels that he and Fearing make a great team.
“When I first started, it was very much simple, Asian inspired food,” Dreyer says. “With Dean, it’s very different. Dean has a lot of layers of flavor involved in his recipes. Sometimes you have what’s really simple, but there can be like 10 or 12 ingredients involved. For me, I like clean, straightforward flavors, but I think our styles balance each other well.”
All accolades, awards, and achievements aside, Dreyer finds joy in the helping guests and colleagues take away the best experience possible.
“One of the best parts about my career is finding people that enjoy the whole experience; the people that come back regularly and converse and ask questions,” Dreyer says. “Seeing cooks that I trained, who had no initial restaurant experience, go on to run their own kitchens is also one of the best things.”
Guests of Fearing’s can always expect the royal treatment. Dreyer’s passion, attention to detail and commitment to top-notch guest service are what set him apart from other Dallas chefs. In Dreyer’s 43 years of life, he has lived out his kitchen dream to the fullest, and he has no plans to slow down anytime soon.
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.
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.
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.
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.
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.
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.
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.
For nearly eight years, The Common Table has been a hot brunch destination for Dallasites and Uptown dwellers. With its new location in The Star in Frisco, founder Corey Pond hopes to expand Common Table’s horizons and attract a wider demographic. As its name suggests, The Common Table is a haven for those who wish to bond over the love of beer and food.
“It’s more of a feeling than it is anything literal,” founder Corey Pond says of the eatery’s name. “A common table is a place where you would go and meet people you don’t know, and hopefully make new friends. We believe we’ve incorporated that sort of philosophy here.”
Although The Common Table is arguably most known for its brunch and beer dinners, Pond notes that he hadn’t originally planned to serve food.
“I had a love for craft beer and wanted to open a craft beer bar,” Pond says, “but because of the location we ended up with, we also had to have a restaurant. It took us a little while to get the food right, but now I think the food in both places is very good, especially for the price.”
Founder Corey Pond (left) with Operation Partner Rodman Shields (right)
Weekend brunch is a staple in Dallas. With so many restaurants to choose from, The Common Table has set itself apart by making quality dishes and creating an amped up atmosphere.
“Brunch food really isn’t difficult to prepare,” Ponds says. “It’s just all about buying good ingredients. It’s a chill vibe here most of the time, but at brunch time, we turn up hip-hop music a little louder than usual.”
Although The Star and Uptown are two vastly different scenes, The Star’s location shares a lot of the elements that the original location has become well known for.
“We’ve just recently started the live music series here [in The Star,] Pond says. “The music events are held every Thursday and Saturday night, like in Uptown. Some of the artists are the same, but we also have some new artists.”
Apart from the live music events, The Common Table’s Frisco location also has Live Trivia Wednesdays, Brewsday Tuesdays, and Pour Man’s Beer Dinner on Mondays.
“The Pour Man’s Beer Dinner is different every week,” Pond says. “Each week, the chef in each location comes up with a different four-course menu, each of the courses is paired with a different beer.”
Because of the wide variety of beer available in house, The Common Table’s customers are able to taste unique pairings of beer and food.
“Beer’s such a versatile drink, more than wine.” Ponds says. “There are over 100 different styles of beer, so for any type of food you make, there’s a perfect beer to pair it with.”
The Common Table is currently open in both Uptown Dallas and in The Star in Frisco. Be sure to pay a visit and try their unique pairings.