Londoner Charlie "Chuck" Bailey has a dedicated following among the Friday's crowd, even on this side of the pond. (photos by Karley Osborn)

We sent intern Karley Osborn out to brave a bartending championship in Grapevine on a Sunday night. What a trooper.

Two nights ago, while the rest of you were crying in your living rooms over Meryl Streep’s Oscar speech, I was cheering alongside the corporate world of TGI Friday’s as flair bartenders from nine of the chain’s international restaurants competed to become the “Greatest Bartender in the World.” Er, more specifically, the greatest TGI Friday’s bartender in the world.

The Gaylord’s Glass Cactus was decked out for the event’s 21st year like any 21-year-old’s birthday party venue should be with inflatable noise clappers, flashing strobe lights, and party anthems that sounded out of place until the drinks started flowing. Fans, friends, and family of the nine competitors helped themselves to fancified bar fixings like portabella sliders and fried jalapeno peppers as the competition introductions began around 7:00 p.m.

Jump for some Enrique Iglesias action.

Things got a little confusing when Enrique Iglesias (who probably hasn’t had so many people whip out their cell phones to take his picture since his 2003 mole removal) jumped onstage with Friday’s’ VP of Drink and Menu Innovation George Barton to talk about rum, which Enrique claims to have a “passion” for now that he’s a partial owner of Atlantico (ALERT: that was a promo).

Drink pile

Soon it was back to business, with Brad Kaplan of Colorado leading off the competition. Brad, last year’s Fan Favorite, said if he were to be a drink, he’d be a Buttery Nipple. Unfortunately, his hands ended up with the buttery label: he dropped a few bottles mid-juggle, and said sheepishly that he “could have felt better” about his performance after the time ran out.

But no worries, Brad—by the time your number was finished, certain members of the TGI Friday’s crew were dancing on tables and screaming your name like they were at a concert and you were Enrique. P.S. Don’t you wish your work conventions were a little more like Friday’s?

Next came guys like Paul from the Dominican Republic, who would be a Cosmo because the ladies love him, and Santiago from Sea World Orlando, who considers himself more of a Horny ‘Rita kinda guy. Rookie Ram Ong, this year’s Fan Favorite, hailed all the way from the Philippines.

The celeb judges—Kim Haasarud, a mixologist who has judged culinary creations on Iron Chef America, and Charlotte Voisey, a former UK Bartender of the Year who’s appeared on Top Chef Masters—chimed in occasionally to praise the “fluidity” of contestants as they balanced Bacardi bottles on their heads, spun Smirnoffs around the rims of martini glasses, and threw olives into the air before spearing them with a toothpick held between their lips.

Ultimately, it was Swede David Kringlund—another Cosmo—who took the $10,000 prize and the 2012 Best (TGI Friday’s) Bartender in the World title. When David triumphed over UK runner-up Charlie Bailey, the place erupted. After all, it was a long road to the top: David bested 8,000 other mixologists, battling through local, regional, and divisional competitions before arriving in Texas for the final showdown.

David Kringlund wins the 2012 World's Best (TGI Friday's) Bartender

“We’re on our way,” David declared proudly from the stage of his home store in Sweden.

It was no Meryl Streep moment, but it came pretty darn close. Confetti shot from the ceiling as the Swede was handed a trophy that resembled a snow ski, which he kissed passionately as the rest of the competitors hoisted him onto their shoulders.

It was a tender moment Enrique would have probably written a song about if he had stuck around for the end of the show. But surely he’ll send David home with a congratulatory case of Atlantico rum—the kind of liquid-gold trophy a bartender envies most.

Pull up a chair at Sundown's cozy bar. (photography by Jason Acton)

Sundown Tea (photography by Jason Acton)

The Concept: Sundown at Granada is the Granada Theater’s neighboring restaurant and bar with a long list of draft beers and hand-crafted cocktails. Although I’m sure you can grab a bite pre-show, I would be filled with panic watching a line get longer next door while shoveling down the last forkfulls of food and chugging the rest of a beer. This is a perfect spot, however, to discuss your favorite act post-performance and perhaps mingle with band members, who are sure to wander over for a bite.

Who’s There: Thirty-somethings interested in enjoying some quality time together. (Rather than 20-somethings hollering over their third round of Jager bombs.)

When You Enter, Make a Beeline For: A cozy spot. Long gone are the dramatic reds and blacks that made up M Street Bar. Now you’ll find warm, dark woods and earthy accessories that inspire visions of a lakefront cabin or old library (or both, mixed together). Head to the lounge area, which features vintage-looking chairs and rugs. All that’s missing is a fireplace. I would like to recommend the patio with its long tables befitting groups, but the stinky smoke from the chiminea left us smelling like we’d returned from a camping trip.

photography by Jason Acton

What We Drank: A few cocktails, a few beers. (Food starts this Friday.) We did what I think one should do at fancy cocktail joints: ask the waiter to have the bartender to make his favorite drink. Our server didn’t look thrilled when we asked for “something spicy, whatever the bartender likes.” Either way, he brought us a Sundown Tea, a housemade tea concoction spiced with jalapeno, and a Cucumber Cilantro ‘Tini. Both were tasty, if a little on the sweet side. The beer menu boasts 60 options. Our beer snob buddy is calling it a list of “good” options, “not stellar.” Lagunitas Little Sumpin’ Wild, Samuel Smith’s seasonal Winter Warmer, and the Left Hand Milk Stout got us excited, but we wouldn’t mind seeing a few one-of-a-kind rotating drafts. Although the kitchen wasn’t open yet, a few samples of soon-to-be-served Mexican Pizza was passed around. It was spicy and delicious.

A peaceful nook for cocktails and conversation. (photography by Jason Acton)

What They’re Wearing: Casual stuff. Jeans will do, but if you head over gussied up, don’t fret. You’ll still fit right in.

When the Crowd Arrives: We settled in on a Friday after work, and the bar had plenty of patrons but also plenty of elbow room.

Bottom Line: Sundown is in its beginning stages. Happy hours aren’t yet in place, and food isn’t being served until this Friday, January 13. All in all, though, we’ll call it a decent bar experience that left us feeling like we were hanging out in a friend’s living room. But we’re excited to go back for food and a post-show nightcap.

Check out our Party Pics gallery from Sundown.

Tate's bartender makes a "Quila Smash," right. (photography by Jason Acton)

The Concept: Another place for bartenders to have love affairs with their carefully crafted cocktails. Classics inspire the menu. (A gimlet, the Aviation, and a “Beautiful Cigar Girl” grace the drink lineup.)

Who’s There: What appeared to be young business professionals (early 30s) packed the place to let loose on the bar’s second night of business (last Thursday). It was a relief to rub elbows with the grownup versions of the typical McKinney Avenue weekend crowd. Surprisingly, even though the mixologist’s concoctions were the obvious choice when ordering, we saw the usual suspects lined the bar. (Red wine, vodka soda, etc.) But once one person ordered something fancy, it spurred his neighbors to make more inspired selections.

When You Enter, Make a Beeline For: The big table by the door, if you’re bringing a crowd, or a seat at the bar. When specialty cocktails are the name of the game, always buddy up with a bartender. The space is small (like, Nonna small) so be prepared to stand.

Don’t Miss: Sampling the cocktails. I ordered “something-fruity-with-champagne-but-not-too-sweet” and got a Southern Belle, which isn’t on the menu. I was pleasantly surprised by the champagne, bitters, vodka, and apricot combo. My drinking partner mentioned he liked whiskey and got a Tate’s Sazerac with cognac, rye, agave nectar, bitters, and absinthe. I liked watching the barman light it on fire first, but my friend was disappointed by the “girly” taste. We were both happy with the Blackbird Julep with Chambord, citron vodka, lemon juice, simple syrup, and a decorative pile of berries on top. It tasted like fresh fruit and sugar toned down by the fresh lemon. Drinks are made on the spot, and the bartenders are careful but fairly quick. (Talking to you, Cedars Social.)

What They’re Wearing: The customers matched the wait staff, in stylish business casual with loosened ties, sans jackets. You could get away with anything, but I’d stick to jeans and blouses for ladies and jeans and sweaters or button-downs for guys.

Cocktails are carefully crafted, but you won't be waiting long. (photography by Jason Acton)

When the Crowd Arrives: It was hoppin’ at 11 pm. The hostess danced by the doorway, large groups were laughing and ordering Tate’s versions of Irish car bombs, and the bar was full. Be patient. A spot for you will open up.

What You’ll Hear: The jams of choice were rap and hip-hop.

Overheard: “This is my jam!” as our neighbor threw his fists up to Notorious B.I.G.’s “Big Poppa.”

Bottom Line: I felt right at home at the cozy wood bar, romantically lit by candlelight. I’ll be back with a group for a table, another Blackbird Julep, and taste of their small plate menu served before 10 pm. (caramel corn and peanuts with chili spices, jalapeno-spiced two-step meatballs, and mini chili cheese dogs are calling my name.)

Check out our Party Pics gallery from Tate’s.

Autumn Leaves at Victor Tangos (photography by Matthew Shelley)

I spent the last week researching bars serving up holiday cocktails in Big D. Then photographer Matthew Shelley and I made our way around town to give them a look and a taste. Here’s our toast to our new favorite holiday-inspired cocktails. Cheers.

Black Swan Saloon's Pecan Pie Flip

VICTOR TANGOS
Order: Autumn Leaves
What is it?: A whiskey drink with orange and mint notes
Ingredients:
Rye Whiskey
Allspice Dram
Green Chartreuse
Simple Syrup
Angostura and Peychaud Bitters
Flamed orange disk
Mint sprig
Tastes like: Our favorite new drink. The caramelized orange and crushed mint that top the drink create an olfactory experience as delightful as drinking the spiced whiskey mix.

BLACK SWAN SALOON
Order: Pecan Pie Flip
What is it?: Pecan-infused bourbon martini
Ingredients:
Pecan, vanilla bean, and chamomile-infused bourbon
Drizzle of maple syrup
Heavy whipping cream
Whole egg
Tastes like: What pecan pie should be: creamy, sweet, nutty, and buzz-producing. It also happens to be the cocktail that inspired the creation of this list.

Mulled Wine and Homemade Eggnog available at BlackFriar Pub, Idle Rich Pub, and The Old Monk in Dallas (photography by Matthew Shelley)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Mulled Wine
What is it?: Spiced wine, served warm
Ingredients:
Red wine
Cinnamon, nutmeg, clove, orange flavors
Carmelized sugar
Tastes like: You should be in front of a fireplace on a bearskin rug. It soothed away all our cares. (Including work, sorry boss.)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Eggnog, available starting December 10
What is it?: Eggnog made from scratch
Ingredients:
Secret eggnog recipe
House-spiced rum made at sister bar Renfield’s Corner
Tastes like: Heaven. The consistency is spot-on: not too thin, not too thick. The rum complements the eggnog without destroying the creamy flavor.

The Boston Warmer and Dutch Leaf cocktails at The People's Last Stand (photography by Matthew Shelley)

THE PEOPLE’S LAST STAND
Order: Boston Warmer
What is it?: Warm, rum-spiked drink
Ingredients:
Courvoisier
Rum
Hibiscus tea syrup
Lemon juice
Hot water
Tastes like: Tea for grown-ups with discerning palettes.

Order: Dutch Leaf
What is it?: Spiced gin martini
Ingredients:
Gin
Ginger liquor
Allspice Dram
Simple syrup
Coffee beans
Nutmeg
Tastes like: Christmas in a martini glass.

Things That Make You Go Hum and the Holiday Dark and Stormy at Private Social (photography by Matthew Shelley)

PRIVATE SOCIAL
Order: Things That Make You Go Hum
What is it?: A botanical-flavored concoction with absinthe
Ingredients:
Hum Liqueur
Strega Liqueur
Absinthe
Demerara simply syrup
Lemon juice
Tastes like: We’ll try to explain the flavor—sweet, floral, spicy, citrusy, exotic—but you’re better off just trying it yourself. Bartender Rocco Milano describes it best as a “culinary experience in a glass.”

Order: Holiday Dark and Stormy
What is it?: A festive twist on the classic rum and ginger beer drink
Ingredients:
Rum
House-made ginger beer
Vanilla simple syrup
All Spice Dram
Tastes like: The original, but better, richer, warmer, and with a manly kick.

Rum Diary and Rum Cocoa at Pyramid Bar (photography by Matthew Shelley)

PYRAMID BAR
Order: Rum Diary
What is it?: Twist on the Hot Toddy
Ingredients:
Dark rum
Spicy orange bitters
Sugar
Steamed pineapple juice
Star anise pod
Tastes like: Fall. The orange bitters, pineapple, and aromatic experience of the star anise, all warmed, are cozy.

Order: Rompope Hot Cocoa
What is it?: A fusion of eggnog and hot chocolate, spiked
Ingredients:
Santa Clara Rompope Mexican eggnog
10 Cane Rum
Hot cocoa
Tastes like: Eggnog and hot chocolate. But better because it’ll get you buzzed.

Peppermint Crush from J. Black's and Candy Cane Martini at Primebar in Dallas (photography by Matthew Shelley)

J. BLACK’S
Order: Peppermint Crush
What is it?: Grown-up hot chocolate
Ingredients:
Hot cocoa
Godiva Dark Chocolate Liqueur
Rumple Minze
Whipped cream
Crushed peppermint
Tastes like: A drink made in adult Candy Land. It’s the perfect balance of alcohol and dessert flavor.

PRIMEBAR
Order up the: Candy Cane Martini
What is it?: Peppermint martini
Ingredients:
Vanilla vodka
Godiva white chocolate liqueur
Rumple Minze
Candy cane
Tastes like: Minty milk

Smoke Forbids from Cedars Social and the Cajun Christmas Shot at Hotel ZaZa's Dragonfly (photography by Matthew Shelley)

CEDARS SOCIAL
Order: Smoke Forbids
What is it?: Tequila concoction atop a house-smoked ice cube
Ingredients:
Blanco tequila
Vermouth
Agave nectar
Spicy bitters
Applewood-cured ice cubes
Lemon zest
Tastes like: A tequila drink to start but melts into a smoky medley.

DRAGONFLY AT HOTEL ZAZA
Order: Cajun Christmas Shot
What is it?: Sweet-but-peppery shooter
Ingredients:
Southern Comfort Firey Pepper
Cherry Heering liqueur
Lime juice
House-made almond simple syrup
Tastes like: Cherry limeade with a peppery kick.

Mochatini from Eddie V's and It's a Wonderful Life from Charlie Palmer at the Joule (photography by Matthew Shelley)

EDDIE V’S
Order: Mochatini
What is it?: Chocolate coffee-flavored martini
Ingredients:
Stoli vanilla
Godiva chocolate liqueur
Espresso
Tastes like: Alcoholic Starbucks without the cavity-inducing sugar rush.

CHARLIE PALMER AT THE JOULE
Order: Forbidden Fruit
What is it?: A pomegranate and acaí “wellness” martini
Ingredients:
Veev Acaí
Pomegranate juice
Aperitivo Americano
Cranberry juice
Simple Syrup
Tastes like: Juice. We could chug this fruity confection all day long. (But that would be dangerous.)

Update: Pyramid Bar’s chocolate drink is called Rompope Hot Cocoa, not Rum Cocoa.

Beaujolais festival goes shagadelic at the Omni. (photo by Desirée Espada)

Friday was the night to be French in Dallas! The French American Chamber of Commerce threw their annual Beaujolais and Beyond Festival at the new Omni Dallas Convention Center Hotel. This festival started in Dallas over 20 years ago and it celebrates the arrival of the first bottles of Beaujolais Nouveau wine which is ceremoniously released each year on the third Thursday of November. Recently organizers have broadened the scope and now include wines from elsewhere in France and French grape varietals grown in the US. They have also invited French restaurants and caterers to provide a cornucopia of food. Friday’s soiree had a ‘60s theme and most of the sponsors were in costumes (I had no idea how many identical twins Austin Powers had). Images from the decade were displayed on a giant overhead screen and a section near the front was roped off to display iconic cars  which included a Jaguar e-Type, Volkswagen Karmann-Ghia, and a Porsche (Austin Powers 7th thought that it was the 356 Super 90). Impossibly thin girls in mini-skirts and Mary Quant tights danced on pedestals and one was kind enough to explain to me that the particular e-Type on display had the closed-in headlamps, making it more valuable to collectors.

jump for more…

France on Your Plate's liquid hard-boiled egg. (photo by Desirée Espada)

The most shagadelic food was the Liquid Hard-boiled Egg served in an eggshell. As long as you were aware that the container was as fragile as a monetary union including Italy and Greece, you could get to the ethereal flavors inside. I know; I ate four. The creator was Edouard Barbaste, owner of the catering company France on Your Plate, who learned to cook in his family’s restaurant in the southern French town of Carcassonne.

The Food Providers

Go-go fabulous (left); Janice Provost, chef/owner of Parigi (far right, with Austin Powers look-alike) (photos by Desirée Espada)

(photos by Desirée Espada)

Other foods were provided by Bonnie Ruth’s Café, Cadot Restaurant, Eddie Deen, Empire Baking Company, France on Your Plate; Henry’s Homemade Ice Cream, Hotel St. Germain, La Madeleine, Lavendou Bistro Provençal, Le Cordon Bleu College of Culinary Arts, Mimi’s Café, Mozzarella Company, Omni Dallas Hotel, Parigi, Sambuca Uptown, Scardello Artisan Cheese, Studio Mykonos, Texas Spice, Les Trois Petits Cochons, and Delice Chocolatier Selection.

(photos by Desirée Espada)

Parigi's escargot (photo by Desirée Espada)

Anyone up for shots? (photo by Desirée Espada)

The Wine Details

The ‘beyond’ in the theme Beaujolais and Beyond refers to the fact that this year produced some superior wines:  a super 2009 Pinot Noir Reserve from Argyle Winery in Oregon; an impressive display from the folks at McPherson Cellars (Texas) who showcased their 2010 Viognier ($13.59), 2010 Roussanne (which I reviewed here) ($12.69), and 2010 Rosé of Grenache-Syrah ($9.79). All three are made from 100% Texas fruit and were good enough to stand blind comparison with the same varieties from anywhere in the country.

Dakota's version of finger sandwiches. (photos by Desirée Espada)

The Dakota's contingent. (photo by Desirée Espada)

The French contingent was represented by a stellar budget Bordeaux (do any still exist?)– the 2009 Château Bellevue de Fourcas Dupré, Listrac ($16.99). Several good wines from the Perrin family of Châteauneuf-du-Pape (an especially good value was the 2009 Côtes du Rhone Villages at $12.69). However, the biggest surprise and the most topical finds were the Cru Beaujolais wines. These  Beaujolais wines have been allowed to grow up. They are aged in wood with the care and attention afforded their Burgundy brethren to the north. They are relevant now because they are still light enough to be paired with turkey on Thanksgiving. I was especially impressed with the Mommessin Domaine de la Presie from the town of Fleurie ($13.99) and the Mommessin Domaine de Lathevalle from Morgon ($11.99). Both were complex, balanced, and lively with red fruit notes and earthy tones of mushrooms and the forest floor. These were two of the finds of the night and bargains at these prices.

Sampler plates of rosted pork and cous cous. (photo by Desirée Espada)

All of the wines were supplied by Goody Goody Wines and Spirits and all of the wines are in stock at their stores at the prices shown above.

Terry Touchstone and Alexandria Eaton (left); Artisianal Beverage Co. tapped into the fun (right).(photos by Desirée Espada)

Major sponsors included: Patron Sponsors BNP Paribas; United Airlines; Essilor of America, Inc.; The Honorable Robert Lavie, Honorary Consul of France; Jackson Walker L.L.P.; Michael A. Burns & Associates, Inc.; and Safran USA, Inc. The festival’s Villages Sponsors were Alcatel Lucent, American EurocopterCorporation; Eurosource, Inc.; and Evian North America. Nouveau Sponsors included Accor North America; BMW of Dallas, Dallas International School; The Foret Law Firm; L. Scott Brown, FACC President; Les Trois Petits Cochons; and Y.O. Ranch Steakhouse.

Guests served themselves, buffet-style. (photo by Desirée Espada)

The Venue: Got to say a word about the Omni Dallas. It was hard to guess that it has only been open a week. The place seemed to be well on top of things. Also, instead of crawling through Highland Park or Deerfield to take the kids to see Christmas lights this year, take them down Lamar to ogle at the animated colored lights bathing the exterior of the Omni hotel (there has to be a name for this use of lights as part of the architecture. From the Beijing Olympics to Las Vegas to Singapore it seems to be everywhere). They can get barbecue down the street afterwards.

Venison roll-ups from Y.O. Steakhouse (photo by Desirée Espada)

I was an invited guest at this event.

Nestled in the shadows of the towering stadium of the Mesquite High School fightin’ Skeeters, sits a humble family-owned pie shop with owners every bit as sweet as their glorious cherry pie.  Dallas needs more pie shops like Scrumbscious.  Sure, plenty of places offer a handful of pie flavors, many of which are honorable in their own right, but when an establishment is willing to dedicate their lives to the creation of an American icon, you can rest assured they are going to do things right.

Choosing your slice of pie can be a daunting task indeed for the indecisive and scatterbrained among us, but luckily you are safe enough just throwing a dart at the menu board and ordering whatever it lands on (Note: do not throw darts in the store, they do not appreciate this).  I could ramble on about my favorites, the silky smooth coconut cream, the rich, aromatic fresh pecan pie, but really, just go with your gut on this one.

There's a whole slice of pie in there, people!

But what drew me here was not the simple promise of fresh baked pies.  I have heard rumors for months now about the legend of Scrumbscious’ Pie Shakes.  Sure, the concept is simple enough.  Take everything that is sweet and lovely about the pie eating experience, slice of pie + ice cream + a dash of milk, throw it into a blender and drink it all through a straw.  Not rocket science (my granny has been doing the same thing with all her meals ever since her dentures started slipping), but something magical is to be had in the humble pie shake.  The ice cream tastes sweeter, the pie still sings softly through the symphony of flavors, specks of flakey pie crust threaten to clot up the straw and end the entire experience, but magically things turn out alright, and your you can suck your joy down in a steady stream of pleasure.  A dollop of whipped cream adds the finishing touch to an already over-the-top experience, and I’m not complaining.

Any slice of your choosing can be incorporated into the Pie Shake, so let your imagination run wild.  All your favorites are waiting for you: apple, cherry, blueberry, strawberry, banana cream, sweet potato, or pumpkin. You will begin to wonder why you never thought of this million-dollar idea.  You may even begin to imagine what other goodies could be upgraded to shake form.  Cupcake shakes? Cakeball shakes? Whoopie pie shakes? Deep fried shakes? Easy there partner, just leave the shaking to the experts, and no one knows better than the folks at Scrumbscious.  Enjoy, dear friends.

Scrumbscious Pie Company

1151 E. Davis St.

Mesquite, TX

Regardless, at least in terms of The Social House, their press release says it all:

The Social House, a new supper pub offering contemporary American cuisine, is now open at the Village on the Parkway in Addison.

Created to enhance all forms of social interaction, the Social House offers guests a comfortable, yet polished atmosphere featuring stone walls adorned with wooden framed televisions and a unique wooden ceiling. This casual setting features an indoor/outdoor patio perfect for late night dining. With 22 televisions, a fireplace and private meeting areas, the Social House can accommodate almost any social gathering like a guy’s night out, a fun date or corporate happy hours.

With three full bars, guests can easily order from the Social House’s drink menu which offers more than 50 beers on tap including craft, import and domestic beers along with a 60 bottle wine list and ten specialty cocktails. The 75 item menu offers an array of bar snacks, salads, burgers, sandwiches, tacos and entrees including a luscious Chicken Fried Steak crafted with 21 day aged  beef. Among the more adventurous dishes found on the menu include III Meat Meatloaf with ground beef, pork and buffalo, Chicken Fried Oysters with horseradish cream sauce,  The Sink Burger with white cheddar, Swiss cheese, Ancho pulled pork, and fried onion strings and the Social House Griddle Cheese with white cheddar cheese, Granny Smith apples and Wright’s apple wood smoked bacon.

Statement from Kathy Jack, Owner of Jack’s Backyard

With four days’ notice from the property owner, Jack’s Backyard closed for business on Sunday, June 26. I want to tell my friends, family, Jack’s customers and investors that I am truly sorry that this has happened. My partner, Susie Buck, and I worked along with our staff to make this business work.

There is so much misinformation and so many rumors. Jack’s opened on Oct. 31, 2008.  I never paid myself a salary during the two and a half year run. We simply cut back and lived on what my partner earned at her other job.  Jack’s was a BIG place and we opened in a tough economy. Jack’s Backyard earned only enough money to keep the doors open.  All along there was a 10-year plan to repay the Jack’s investors and I truly believed that was possible.

We reorganized in December 2010 with the help of a creditors’ committee. We implemented new daily operating office procedures, a new accounting system, a new daily transaction system, developed a new filing system and cut expenses.  At the time of closure we were current on all employee, liquor, and sales taxes.  In addition, we were current on all bills, including rent post-reorganization.

I developed a plan with the head of the creditors’ committee to repay our back debts and start repaying investors but ultimately, we were not given that opportunity.

I have spent 34 years in the service industry and I have been raised in this community. It means a lot to me that people believe in and trust me. I am adamant about making things right. Jack’s was built to be a backyard big enough to hang out with all of your friends. That mission continues.

Thank you for your love and support.

Kathy Jack and Susie Buck

Recently, we sent ace intern James Bright out to Four Lounge to chat with Keith LaBonte about the current state of cocktails. What he returned with is both instructional and inspirational. Take it away, James…

For almost two weeks I’ve been waiting to try a peanut butter and jelly martini. I talked to virtually every person I came into contact with about my excitement and hopes regarding the drink. Thankfully, Four Lounge’s proprietor and molecular mixologist Keith LaBonte didn’t disappoint. The beverage is a perfect blend of light peanut butter sauce and vodka with a delicate jelly whip cream.
jump for more mixology…

A few kernels of popcorn add uncommon flavor to the Popcorn Martini. (Photo by James bright)

The cocktail is part of Four Lounge’s new summer menu that contains a variety of original, and pretty amazing spins on martinis, mojitos, and champagnes. LaBonte has been throwing together crazy mixes that sound too good to be true for almost 20 years. Occasionally, he keeps some around, but generally every six months he tosses out the Lounge’s current menu and starts from scratch. This sort of innovation has lead to creations that have drawn the attention of local and national companies.

One such innovation is the Cotton Candy Martini. This drink literally starts with a spool of cotton candy. The sweet treat is placed in a glass and LaBonte dumps a vodka mixture with “Keith’s twist” over the sugar puff to change it from a sort-of solid to a liquid. The drink itself is amazing. The martini may be a bit sweet for some, but for most it will be a revelation. The flavor of the candy almost completely eliminates the taste of the vodka.

Keith LaBonte pours his vodka mixture over the cotton candy effectively turning the treat into a drink. (Photo by James Bright)

Even more amazing is the Cupcake Martini. This drink starts the same way as the Cotton Candy Martini, but instead of candy a cupcake is used. LaBonte tosses in some vodka as well to create a cupcake-inspired martini topped with homemade caramel, whipped cream, and sprinkles. The cocktail actually does taste like a cupcake. It’s pretty hard to even locate a hint of vodka, and the mixture is satisfies both thirst and appetite.

If you’re not in the mood for something sweet, LaBonte serves the Tomato Basil, a cocktail with grilled tomato, fresh basil, vodka, a little lemon and lime on top, and three different types of pepper. Those who order this drink may need a chaser to combat the heat from the combination of peppers. The Tomato Basil is similar to drinking a delightfully refreshing mixture of hot sauce and grilled tomatoes. I’ve never tasted anything like it.

LaBonte combines champagne and fresh ingredients to create drinks that separate themselves from the rest of the menu. (Photo by James Bright)

LaBonte admits he creates his drinks with the mindset of drawing in women, but men need not worry. This molecular mixologist has a treat for them as well. He uses a technique called smoking, where he pours brandy, or tequila into a mason jar and uses a smoker to mix the aromas of applewood or mesquite into the alcohol. The end result is, as LaBonte says, a “campfire in your mouth.”

Most drinks are reasonably priced between $9 and $11.

Officially my favorite new small plate for summer: crispy cheese-grit fritters & green tomato mostarda at Screen Door in One Arts Plaza. (Photo by Sarah Reiss)

Last evening, Chef David McMillan invited us down to One Arts Plaza to taste some of Screen Door‘s new summer dishes and cocktails. What follows is a visual journey through that tasting.

jump for a visual journey through Screen Door’s new menu items…

Black sea salt highlights the tender flavors of the bison tartare. Bison tartare, raw quail's egg, capers, lemon, black sea salt, and lavosh. (Photos by Sarah Reiss)

Chef David McMillan (left) is delighted with the snappy down home additions to the menu. (Photos by Sarah Reiss)

Sweet breads wait in a milk and ice bath until they are cooked to order. Hominy flan resembles a smooth, molded polenta with a shitake/diced carrot topping that satisfys like a meal. Grapefruit martini (left); crispy veal sweet breads, hominy flan with roast shitake and orange (right). (Photos by Sarah Reiss)

Duck fat and a touch of chicken stock give this skillet intermezzo a hearty heft: rabbit ragu with rapinni, spätzle, and parmesan. (Photo by Sarah Reiss)

Delightful boiled-peanut hummus with harissa (somehow it manages not to taste like peanut butter) accompanied by pita and a tomato, cucumber & onion salad (left); America red snapper & Jonah crab succotash with malt vinegar aioli (right). (Photos by Sarah Reiss)

A divine piece of meat and a rich, yet light ending to the meal: rice pudding brulee over fresh blackberries (left); Crystal Creek natural beef tenderloin over creamed mushroom & toast with Tempranillo (right). (Photos by Sarah Reiss)

Laid back service (left) and fresh accents (right) are earmarks of Screen Door's transformation. (Photos by Sarah Reiss)

The glasses aren't the only thing that's sweating. Ball and Chain (left) and Belleview (right) cocktails at The Cedars Social.

In her June review of The Cedars Social, Nancy described house mixologist Michael Martensen as someone who, “has spent the last eight years redefining cocktails as a culinary art, and his thoughtful, exhaustive drink menu at The Cedars Social celebrates almost 100 years of drinking… ‘It’s a cocktail den. It’s all about imbibing. We don’t have olives or Red Bull, and we don’t make dirty martinis. We need people to get out of their comfort zone.’”

Given that breaking out of my comfort zone is my favorite hobby, I called some pals to meet me for a cocktails-only visit last Friday afternoon/evening. There, at the corner of Lamar and Belleview, we lucked into some threadbare velour chairs in the bar area, ordered some cheese, and settled in for the long haul.

jump to read how things went so very very wrong…

Of the Pre-Prohibition, Prohibition, Re-Peal, The Usual Suspects, and Tribute Cocktails on the menu, we settled on the following: The Ball & Chain, Belleview, Moscow Mule, Ruby’s Kiss, and Ball & Chain sans spice. True to the promise, these Pre-Prohibition era drinks were fresh, spirited, and unusual, most notably the effervescent Moscow Mule, which borrowed its personality from a heady (and pleasant) dose of what appeared to be ginger ale.

But, what started as a loose, unscientific tasting became an exercise in misery. As the minutes wore on, the temperature climbed. We deduced that the setting sun coming in through the window was the problem, so when a table opened up in a shady corner we hopped over. No respite. As the minutes wore on, what was once pleasant became painful. It became clear that the room was just hot. We asked a passing server if the AC was down. No, she said, this is pretty normal.

That was at 6:45. By 7:30 my sleeveless summer frock and my friend’s polo shirt were soaked with sweat. One of our trio pulled a folding fan from her purse (brilliant), snapped it open, and began fanning herself and us in turns. When her wrist tired, we took turns fanning each other. The game of pass-the-fan stopped being novel around 8:o0, at which point we looked like we’d just come back from a run, and threw in the towel.

True to Martensen’s promise, I was well out of my comfort zone, just not in the way I had expected.

So, here are my questions:

A. Is the absence of air conditioning part of the prohibition-era milleu?

B. Is their unit just not beefy enough to cool the space?

C. Are they keeping the setting high to keep overhead low?

D. Can anyone else testify to this experience?

I loved the retro lounge feel of the room, enjoyed the drinks, and wanted to take our spunky waitress (and her fingernail stickers) home with me. But I have to admit, it will be a cold day in Dallas before I head down there again. Yes, I’ll ride that Moscow Mule again, but not until the fall.

photography by Matthew Shelley

Yep, it’s that time of year again: time to celebrate the Mexican army’s glorious victory over the French at the Battle of Puebla, on May 5, 1862.

Now, how about a margarita? Here are your best bets for making the day a grand fiesta.

Brackets
Booze: $2 Dos XX, Coronas, margaritas, tequila shots
Food: $2 street tacos, Mexican pizzas, and nachos
Tunes: Live DJ music
When: 7 pm to 2 am

El Ranchito
Booze: $5 El Jimado tequila shots, $3.50 regular margaritas, $4.50 large margaritas, $2 drafts, $2.50 domestic bottles, $3.50 imports
Food: $5 choriqueso, cheese enchilada dinner, or half orders of nachos
Tunes: Mariachi music starts at 7:30 pm
Extras: all day happy hour
When: 11 am to 10 pm

La Calle Doce
Booze: $3 margaritas and draft beers, $5 El Jimador tequila shots
Food: $5 food specials like shrimp cocktail, cheese enchilada platters, and half orders of nachos
When: 11 am to 10 pm

Urban Taco
Booze: $5 house margaritas, Sangria, Bloody Maria, Limonada Corrupta, Tequila Slammer, and Silver Azul Blanco tequila shots and half-priced drafts
Extras: all day happy hour
When: 10 am to 11 pm

Mattito’s
Tunes: Salsa and Mariachi band
Extras: The famous Bob Armstrong queso-eating contest
When: 5 pm

photography by Jerry McClure

Rock ’n’ Taco
Booze: $4 well margaritas from 2 pm to 6 pm, $5 house tequila, and $7 top shelf margaritas
Tunes: DJ Joe Vega
When: 11 am to 2 am

Blue Goose
Booze: $2 Tecate and Dos XX all day and $4 house margaritas from 2:30 pm to 6:30 pm
When: 11 am to 11 pm

Richard Avila’s Mextopia
Booze: $5 Tequila Sunrise and $3 tequila shots and frozen margaritas
Food: $2 tacos and $2 tamales
Tunes: Live music from 7 pm to 10 pm
When: 11 am to 11 pm

Café San Miguel
Booze: $5 margaritas
Tunes: Mariachi band from 7 pm to 9 pm
When: 11 am to 2:30 pm and 4 pm to 10 pm

Chuy’s
Booze: $3.75 sangrias and $3 Coronas
Food: Free nacho cart during happy hour
Extras: Happy hour from 4 pm to 7 pm includes $3.75 margaritas and $7.25 Texas martinis
When: 11 am to 10 pm

Iron Cactus
Booze: $3 Dos XX and $5 Patron margaritas
Food: Half-priced appetizers from 4 pm to 7 pm
Tunes: Mariachi band at 5 pm and live music at 6 pm
When: 11 am to 10 pm

Lochranna’s Irish Pub & Eatery
Booze: $2 margaritas
When: all day

The Loft Bar at NYLO
Booze:$5 frozen margaritas, $9 popcorn candy martini, and $3 theater candy and popcorn
Food: $10 Mexican flatbread, chicken flautas, and beef fajitas, $8 beef tacos, and $5 cinnamon sopapilla
Extras: Featuring “Desperado” movie at 8:15 pm
When: 4:30 pm to midnight

The Quarter Bar
Booze:$3 Dos XX, Pacifico, Corona, Corona Light, and frozen margaritas
Food: Free Mexican-themed buffet at 4 pm
When: all day

My friend Tim loves the idea of a two-round rule.

So you’re out for drinks, dinner, brunch, whatever, and the check comes. All parties reach for their wallets, but one magnanimous soul says, “I’ve got this.”

Cue the obligatory back and forth:

“No, no, let me.”

“No, no, I insist.”

“At least let me get the tip.”

“No, really. I want to.”

and on and on it goes.

I especially dislike being on the giving end of this merry-go-round because when someone argues against letting me treat them, it dampens the moment. I can’t do it often, and if I’m trying to be nice, who are you to block my mojo? What we all really want is for the receiver to say, “Wow, thanks. What a nice surprise.” Or something to that effect.

But when the shoe is on the other foot, I’m just as guilty as anyone. So, a few years back I decided that I needed to get better about accepting generosity when it comes my way. I adopted a two round rule. When I’m on the receiving end of someone else’s generosity, I give it two solid, back and forths, after which I smile and love them up with a warm and heartfelt thank you.

But I want to know about you. How many rounds do you think is reasonable?

(I know all of us have encountered a special someone who never reaches for his or her wallet—those cads who expect the world to cover their bar tab. Let’s not talk about those people. They’re tools. This is about acknowledging generosity.)

The Katy Trail Ice House

Here are our thoughts from opening night at the new jogging trail-adjacent bar:

The Concept: It actually backs up to the Katy Trail. We parked on Blackburn Street, walked up a path to hop on the trail, and walked a few feet to get to the back entrance of the Ice House. Dozens of wooden picnic tables cover the patio. Inside it’s all wood walls, tin accents, one long bar, and (as we counted) seven flat-screens, featuring sports. To summarize: casual.

Who’s There: Families with kiddos, girls in sundresses, and sets of couples packed the picnic tables. Inside, groups of guys (college-aged to 40s) and gals (mostly 20s and 30s) with beers in-hand huddled around each table. Basically anyone who wants a low-key evening with some brewskies can enjoy this place.

Don’t Miss: Unfortunately, quite a bit was missing from our experience. Good news is they packed in a huge crowd on their first weekend of business. Bad news is they could barely keep the domestic bottles of beer in stock. They ran out of Shiner and Bud Light during our 3-hour stay, and we grabbed the last four cans of Pabst Blue Ribbon, we were told. Katy Trail Ice House boasts a long list of local beers on draft, but the taps weren’t set up yet. Food was already being served, so we ordered up a couple burgers and chicken sandwiches. It took a while to get the food, but it was worth the wait. Both were delicious.

It's a casual crowd.

What They’re Wearing: Beer attire. Chicks in heels regretted it with the patio’s gravel ground. Stick to jeans with tees, sundresses, and khakis with button-downs. Baseball caps are a go.

When You Enter, Make a Beeline For: A picnic table to order beers by the bucket under the stars.

When the Crowd Arrives: The crowd was there when we arrived at 8 pm. They were still there when we left at 11 pm.

Spotted: A lot of happy people.

Bottom Line: The fact that the place wasn’t completely ready for business was disappointing, but we’ll absolutely be back. You can’t hate on a no-frills bar dishing out beer and good French fries. Plus, with all the indoor and outdoor space, you’re always guaranteed a place to stand and sip.

Check out our nightlife gallery from Katy Trail Ice House’s opening night.

In addition, Rathbun’s hosting the following events:

Tequila Ambhar Tasting at Kent Rathbun’s Home – March 22, 6:30 – 9:30 pm. Indulge in Mexican vanilla-rum raisin tamales, smoked pork shoulder chalupas, and ceviche nachos along with Ambhar Kiwi Basil, Pear Meyer Lemon, and Ambhar Sunset cocktails. Puff on a Don Beningo cigar to round out the evening. $125 per person

Tequila Ambhar Cocktail Showdown at Aqua Lounge – May 1, 3 – 6 pm. Taste all seven cocktails created through Rathbun’s contest and vote for your favorites. Passed hors d’oeuvres will be provided. $98 per person

Ambhar and Moet Summer Bash at Aqua Lounge – June 5, 1 pm. Restaurants participating in the cocktail challenge include Abacus, Rathbun’s Blue Plate Kitchen, Zea WoodFire Grill, Shinsei and Jasper’s in Plano. $98 per person