Take a break, sip on a glass of wine and enjoy this beautiful weather. Why? Because you deserve it.
Saint Arnold Brewery is serving a delicious beer, five-course dinner at Cook Hall on April 25 at 7 p.m. Sip on Texas’ oldest craft brews while indulging in a frisee salad, grilled sword fish, kalbi beef short rib taco, rack of lamb, and a sticky date toffee pudding and coconut sorbet. Call 214-397-4111 to make reservations. $55 per person
Tonight, Chef Kyle McClelland will host his first dinner at Driftwood featuring Champagne Salon & Delamotte at 7:30 p.m. This five-course dinner will feature special champagne pairings. The menu will include Santa Barbara sea urchin, Kushi oysters, candied pistachios, cape goose berries, purslane and honey goat’s milk yogurt, frog legs, Dover Sole “French style,” and tart au chocolat au lait. Reservations are required, and can be made by calling 214-942-2530. $195 per person
Join the Miner Family of Napa at Sevy’s Grill for a delicious five-course wine dinner on April 28 at 6:30 p.m. Each wine is perfected to compliment each course. The menu will include lobster rolls, crispy soft boiled vital egg, fresh Barnegat light swordfish brochette, South Texas antelope, and a strawberry rhubarb trifle. Reservations are required and can be made by calling 214-265-7389. $85 per person
The Rosewood Mansion’s restaurant is hosting a five-course wine dinner featuring wines from Oregon’s Domaine Serene winery on Tuesday, April 29 at 7 p.m. This menu is specially hand crafted by Chef Bruno Davaillon with these concentrated, complex, and elegant Pinot Noirs and Chardonnays. Feast on mini truffle, comté grilled cheese, pea ravioli, braised veal cheek, Windy Meadow chicken, venison loin, and artisanal cheese. Call 214-443-4747 for reservations. $250 per person
The Rosewood Mansion’s restaurant is going for a double whammy in wine dinners. Friday, May 2 at 7 p.m. Chef Bruno Davaillon will be preparing a five-course meal with wines featured from Sonoma’s Peter Michael Winery. Enjoy comté cheese gougeres, peeky toe crab, caramelized chatham cod, spiced duck breast, lamb loin, and sweets by pastry chef Nicolas Blouin. Reservations can be made by calling 214-443-4747. $250 per person
Hayley Votolato is a D Magazine intern, and aspiring food and travel editor. She will be graduating from Texas Christian University with a degree in Strategic Communication from the Schieffer College of Communication this May.