Saturday, May 25, 2024 May 25, 2024
70° F Dallas, TX
Advertisement
Uncategorized

Bits & Bites: Things to Do and Chew in Dallas This Weekend, Weekend of May 31

|
Image

922994_529720713761827_1314741748_nAfter a long Memorial weekend of barbecue, fireworks, and those of you lucky enough to have lake houses, it’s probably been a dreary work week. But you’re in serious luck, because the gourmet food lined up for this weekend is sure to be quite a treat.

Friday

Cook Hall is partnering with Real Ale Brewing Co. to host its first beer dinner at the W Dallas – Victory. As I’m sure last weekend resulted in tons of beer and barbeque, this five-course dinner is sure to go far beyond a Coors and brisket sandwich. Two of the featured beers include Hans’ Pils to start and Sisyphus Barleywine to finish. We’d go just for the name ‘Sisyphus Barleywine’ alone. Other menu items include a single oyster and a grilled rib-eye steak. Dinner is served at 7 p.m. for $55 per person. Call 214-397-4111 to make reservations.

Not feeling beer? Friday nights during the months of June and July, Dish (one of our 100 Best Restaurants) will host half price wine nights! However, be sure to bring company because Dish is only offering 50 percent off wines sold by the bottle.

Saturday

Now through June 3, The Cedars Social and Smyth are participating in Negroni Week. You’re probably wondering what that means. Here’s the press release definition: “Negroni Week encourages bars to donate $1 from each Negroni they sell to a local charity and The Cedars Social and Smyth have chosen the American Red Cross.” The Cedars Social and Smyth’s donations will go to Moore, OK. Go drink some Negronis this week.

Sunday

As a welcome for the new chef, Andre Natera, of Village Marquee – Texas Grill & Bar, the restaurant will host the Best of DFW Sunday Brunch. Lemon ricotta hot cakes with blueberry honey butter, vanilla maple syrup and seasonal fruit will be served. The restaurant, located at 33 Highland Park Village, also has a weekend featured item: turf beef Carpaccio, lobster salad, garlic chips, and coconut foam.

Marley Dablo is the culinary intern at D Magazine. She will be an online journalism senior at the University of Oklahoma this coming fall. She plans to attend culinary school upon graduation in hopes of combining her writing and kitchen skills to ultimately have her own cooking show one day.

Advertisement