Expect a slate of new seasonal cocktails and free two-bite tacos as part of Fearing’s new happy hour (Wednesdays and Thursdays from 5:30 to 7 p.m.). Forget dry chicken and “ground meat product;” these mini tacos will be stuffed with lobster, chicken, shrimp, wild mushroom, buffalo, and barbecued brisket. Take your sustenance at The Rattlesnake Bar or outside at the Live Oak Bar’s fireplace under the stars.
Sparkling Summer Sangria, made of white wine, Mathilde Peche, fresh fruit, and Dolin dry vermouth
GIN-28, featuring Roxor Gin, Anjou pears, fresh lime, elderflower, and club soda.
Feel like something a little more substantial? Try Fearing’s new Jonah crab salad on fried green tomatoes; shrimp and vegetable stir fry; highly-marbled Oxford, Arkansas pork chop with red chili rabbit empanadas; a trio of summer fruit popsicles; and coconut cupcakes with fried coconut cream pies.
SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.