Bits & Bites: Things to Do and Chew in Dallas, Nov. 8-11

coffeeandpieGood gravy, guys. Tons of stuff to pile on your plate this weekend. Beerthusiasts will have plenty to pick from, so no complaining there. Enjoy your crisp, cool Autumn while you can; shorts and flip flops may be required next week. Look below for all the goings-on in North Texas.


Fort Worth’s Greek Food Festival will be happening throughout the weekend, at the St. Demetrios Greek Orthodox Church, starting today from 10 a.m. to 10 p.m. It’s only a buck to get in, and you’ll get to buy lots of tasty Greek goodies like spanakopita, moussaka and more. You’ll also get to listen to music and try your hand at a little folk dancing, if you feel so inclined. Oppa, y’all.

The Lakewood Brewing Company will be partnering with Sevy’s for a five-course meal that pairs Sevy’s menu with choice beers from LBC’s catalogue. The reception starts at 6:30 p.m. If you’re interested, it’s $45 per person, and reservations can be made through phone at 214-265-7389 or by contacting [email protected]

The Coffee Pie and Fall Fundraiser will raise money for Slow Food Dallas in the best way possible – with coffee and pie. It’ll be at Davis Street Espresso and starts at 8 and goes to 10 p.m. It’s $20 per person and $35 for two.

To beer, or not to beer? There is no question. Roll up to the Idle Rich Pub in your hottest Shakespearean outfit for Shakespeare Dallas’ 2nd Annual Pub Crawl,going on from 5:30 to 8 p.m. It’s $5 per person, and you’ll also stop by the Black Friar and Renfield’s Corner, and if you’re lucky (unlucky?) you might just meet your star-crossed lover.


Also on the party docket is DEBC’s 2-Year Anniversary party, accompanying the normal Saturday tour. Enjoy live music and food by Easy Sliders and Jolly Trolley, and a sweet commemorative glass. Tickets are $10.

Big Texas Beer Fest, Spune, and the Common Table are teaming up for a brand new craft beer festival, which will serve to kick off North Texas Beer Week, which is from November 9 to 16. The Texas Brewvolution is from 2 to 6:30 p.m. at Centennial Hall, and will feature over 150 craft beers and food from Bombay Chopstix, Doughboys Pizza, the Guava Tree Truck, and more. General Admission is $35, and VIP tickets are $60.

Spots are still open for the second Dinner in the Field by chefs Katie and George Brown of Experimental Table Catering. It’s a four course dinner that includes a tour of the Brown Family Farm. The dinner is BYOB and guests can arrange to have purchased wine of their choice delivered before the dinner. Reservations are $108.25 and can be arranged by email at [email protected]


Show up to Magnolia Street in Fort Worth between 8th Avenue and Hemphill from noon to 4 p.m., and you will find a lot fewer cars and lots more skateboarders, art, food, music, and face painting. This year’s Fall Open Streets will feature all of this and more. It’s free, so there you go.

The results of the Four Corners film race will be screened at 4 p.m. The winners will get the chance to name an upcoming Four Corners beer, which is pretty awesome. Check it out.

Chefs Graham Dodd, Matt McCallister, Tim Bevins and John Mercer as they host a dinner to raise money for the Texas Honeybee Guild and show a film by Marcus Imhoof called “More Than Honey.” The chefs will pair seasonal dishes with beer from Deep Ellum Brewery, as well as cocktails infused with honey. The evening will be from 4 to 7 p.m., and tickets are $45.

Enjoy a tea ceremony brunch at Tei-An with a three-course meal consisting of tea-themed dishes. It starts at 11:25 a.m., and tickets are $70 per seat. You can call 214-220-2828 to make reservations. Tickets here.

Shinsei will be hosting Café Momentum with Chef TJ Lengnick for a fundraising dinner toward the Café Momentum program. Tickets are $100, and the event starts at 6 p.m.


Chef John Besh will be at the Barnes & Noble at SMU for his newly-released cookbook – Cooking from the Heart – from noon to 1:30 p.m. If you’re patient, you can have your book signed by the man himself.

Jake Austin Medina is a D Magazine intern and a journalism major at the University of North Texas.