Wendy Krispin has just opened the doors to Royal 60 at the International on Turtle Creek (150 Turtle Creek Boulevard Suite 202). Krispin was originally working with Kay (Margaux’s) Agnew on the restaurant but the two split. “We decided to go at it alone without partnering up with Kay Agnew,” Krispin said. “Things just worked out better that way.” The menu and details are below. Let us hear from you if you go.
It’s taken a while for Mico Rodriguez to get the financing for his new project completed. However, today it looks like all of the initial checks are in and El Mesero (“the waiter” in Spanish) is under construction. Mico says he has been surrounded by “a lot of love” from former friends and foes alike. Ray Washburne, Bob McNutt, and Dick Washburne, Mico’s former partners at MCrowd, have each invested as individuals. “This is not an MCrowd investment,” Ray Washburne said. “We wanted to show our support for Mico. It’s important for Mico to be out on his own. We aren’t doing any of the books, we are minority investors.” The money invested by the trio accounts for almost a quarter of the total capital raised for the project.
Just a little over three years ago, Mico’s M Crowd partners filed suit against him and he was eventually let go of any responsibility in the company. (The whole story is here.) However, it sounds like forgiveness has won the day.
Mico changed the name from Mico 12 to El Mesero because, according the terms of his dismissal from MCrowd, he is not allowed to use trademarks used by any of the MCrowd businesses. He is currently overseeing the construction of the former Burger Girl space at 4444 McKinney Ave. He is in the process of “auditioning” chefs. “The menu is an evolvement of the Tex-Mex I know,” Mico said. “I call it American Mexican. We will have honest American classics, interior Mexican dishes, and Tex-Mex.” Honest American classics will include hamburgers and Caesar salads. Interior Mexican will involve some moles. And Tex-Mex? “People here are always going to want nachos, fajitos, and quesadillas,” Mico said. There will also be plenty of tacos and tequilas. El Mesero will be open until 1:00AM.7 Comments »
Not sure if Starbucks invented National Coffee Day, or a caffeine driven crowd who needed an extra excuse to enjoy a cup, but today is indeed National Coffee Day. And wouldn’t you know it….it is expected to reach 98 degrees today, maybe not the ideal weather to enjoy a steamy hot cup of joe.
Why not enjoy the flavor of a cup in a refreshing cocktail instead. Kahlua liqueur is made from 100% Arabica coffee and sugarcane in Veracruz, Mexico. The product has been made since 1936 from coffee beans grown in the rural and highly agricultural Veracruz, creating a product that is rich, silky and sweet filled with the obvious coffee flavors mingling with caramel and vanilla notes, perfect for sipping on its own or mixing in refreshing cocktails like the well known Black Russian or the not so well known Kahlua Sour.
With the Halloween and holidays coming up shortly Kahlua has recently introduced a new flavor for the fall, Cinnamon Spice. Inspired by the traditional Mexican “Cafe de Olla” which blends coffee with cinnamon and brown sugar, this liqueur blends 100% Arabica coffee from Veracruz with rum and Mexican spices. With cocktails like the Cinnamon Sparkler, Cinnamon Spice and Ginger, or a Hot Mexican Cider you will add spice to your autumn evenings, whether it is 98 or 58 degrees. Follow the jump for recipes. Continue reading "Happy National Coffee Day"1 Comment »
Oh, how I love anything made with pumpkin. Yesterday, I bought a dozen pumpkin bagels at Einstein’s. Starting today, I’m searching for anything made with pumpkin–desserts, soup, pancakes, bread, pasta—anything. If you see it or make it, let us know below.21 Comments »
Two California central coast wineries, Brewer-Clifton and Melville Vineyards and Winery, were tasted last night over hors d’oeuvres and a four-course meal at Abacus in Dallas. Sales Director, Partner, and General Manager for Melville, Stephen Janes, took 50 guests through some of the best wines from the two companies’ portfolios and described the connection between the two companies. Steve Clifton and Greg Brewer founded Brewer-Clifton in the Santa Rita Hills area of California in the mid ’90s to make individualistic Chardonnay and Pinot Noir on an artisanal scale’. (Their first year they made just four barrels of wine). One day, when Greg was out looking for fruit, he ran across Ron Melville, a grape grower and owner of Melville Vineyards. Ron needed a winemaker and so Greg Brewer, former Professor of French and Magna Cum Laude from UCSB, and part owner of Brewer-Clifton, became wine maker at Melville. This was in the late ’90s. Whereas Brewer-Clifton produces only the Burgundy twins of Chardonnay and Pinot Noir, Melville grows those two vines but additionally the Rhone varieties Syrah and Viognier. They continue their historical role as a grower, supplying other wineries in Santa Barbara County including Bonaccorsi Wine Company, Brewer-Clifton, Jaffurs Wine Cellars, Ojai Vineyards, and Samsara Wine Co.
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