Don’t you hate when you plan a party, get all the RSVPs back, and then no one shows? Good thing intern Taylor Walker is a girl of her word. She was one of just a few who showed up to taste some tequila at Cafe San Miguel the other night. See her report below.
Free food, free tequila, and (surprisingly) a cool North Texas breeze. Everything was in place to ring in the 200th anniversary of Mexico’s independence. Everything that is, except for the guests.
The biggest buzz in the Dallas dining community is the opening of chef David Uygur’s Lucia in the Bishop Arts District. The exact date is unknown — beyond the fact that it will be this fall. However, Uygur has a clear idea of the type of restaurant he wants Lucia to be. I caught up with him yesterday.
He may have had deconstructed food, but this is an unconstructed restaurant. A crew of five worked busily while David gave me a tour.
It used to be an unthinkable thing for this TCU grad to even imagine rooting for the Ponys…but then came June Jones, and wonderful friendships (and a great conference winning record) and things have turned into full on excitement for the Mustangs.
And, it makes hanging out on the SMU Boulevard that much more fun. Because mixing lots of ingredients is never an easy thing when you are tailgating I have found a few tasty mixers that just need your favorite spirit to make them complete. Or sometimes it is just easier to open your favorite brew. Either way here are a few ideas:
Mr. and Mrs. T Bloody Mary Mix has reinvented their classic mix by using 95% juice and sea salt now to reduce the overall sodium. The actual mix doesn’t taste that different and is a great option for your morning tailgate. Mr & Mrs T Bloody Mary Original
5 fl oz Mr & Mrs T
1 fl oz Vodka
Pour over ice in a tall cocktail glass. Garnish with a lime wedge, celery stalk and seasoned rim, as desired.
I also add a bit of extra Worcestershire sauce. Continue reading "What I’m Drinking Now: Boulevard Cocktails"
Executive chef Grant Morgan is saying bye bye to Hotel ZaZa for his own restaurant. His last day will be next Saturday. While this year has been rather lackluster with new openings (no big surprise there), the fall and winter promise to bring a lot of new chef-driven concepts. We’ll find out what Morgan’s up to. No word as of yet.