The Avner Samuel; The Bailey. En fuego.

Whirling dervish chef Avner Samuel and his sidekick chef Jon Stevens are ready to open Snack, their “street-food-inspired-low price-points-small-plates-daily-chalkboard-special restaurant on Henderson in the space formerly known as Horne & Dekker. (Whew!) There will be three bar areas: one with cocktails, wine and beer; the second is a raw bar, but also includes a charcuterie element and hot small plates; the third, features a large wood-burning oven for made-to-order flatbreads and distinct hot dishes. (Whew!) Listen up:

From the age-old market-squares and bazaars to today’s street food vendors, SNACK is the creation of a street-to-table inspired menu. The menu includes dinner items such as short rib tacos with pineapple habanero and cilantro crema ($8), pork shumai dumplings ($9), chicken shawarmas with cucumber tahini and pickled onion ($8), and smoked oysters escabeche served with wood oven toasted bread ($7).  The brunch menu features items from a pan-fried egg sandwich with Serrano ham and avocado ($13), to a charcuterie flatbread with pan-fried egg, arugula and herbs ($14); and “street tacos” a la carte with a small assortment of sweeter entrees, like coconut griddle cakes ($11), to choose from.

Bizarre is right! Let’s see, Samuel-Stevens now oversee two locations of Nosh Euro Bistro, Snack, the transition of Bailey’s Prime Plus from steak joint to a chef-driven kitchen, and the addition of the lavish Aurora Room to BPP.  My guess is Samuel and Stevens already have their paws on the menu at The Chesterfield. What? You hear there will be more Nosh Euro Bistros if this relationship lasts? Oh, glorious Dallas dining. Are you coming back to life or going crazy?

UPDATE: Snack will have it’s own valet parking.

Are you ready for some hot dogs?

Yesterday, Merritt Martin of Eater Dallas, linked (ha!) to a story reporting Dallas-based Zaccanelli Food Group’s acquisition of the 133 year-old Hofmann Sausage Company in Syracuse, New York. She writes:

“Wait, what? Dallas-based Zaccanelli Food Group acquired Syracuse’s Hofmann Sausage Company in a multimillion dollar deal that means sausage expansion (well beyond Hot Haus rests, even into Texas groceries, gasp!) and, linking (ha) seemingly random investors the likes of Oneida Indian Nation, former Dallas Cowboys quarterback Roger Staubach and others.”

The “others” Martin omits are significant players that are anything but randomly linked. Like the “Zaccanelli” behind the group:  Frank Zaccanelli, a native of Syracuse, is the former team president of the Dallas Mavericks. He was the minority owner to Ross Perot Jr.’s majority. Together, they sold the team to our (foodie) hero, Mark Cuban. Before that, Zaccanelli was a big wig at Perot Jr.’s company and they did some big deals like Alliance Airport and large real estate developments all over the state. (Huge overstatement in the interest of time.) Zaccanelli Food Group received majority funding from the powerful central-New York based Oneida Indian Nation Enterprises, a group dedicated to “re-investing in Central New York.” Other investors include former Syracuse Police Chief and two-time Syracuse University All-American basketball player Dennis DuVal, Syracuse University Head Basketball Coach Jim Boeheim, Dallas Cowboys quarterback and businessman Roger Staubach, and several high-profile restaurateurs and sports figures.

The until-now family-owned and operated Hofmann Sausage Company is a well-respected name in the restaurant business. They make some fine sausages and hot dogs. Call me crazy, but I swear I ate a Hofmann dog at Fuddrucker’s a century ago. Oh, that brings me to another “other” in this multi-million-dollar-dog deal: Phil Romano, the creator of Fuddruckers®, World’s Greatest Hamburgers®. Secret fact: Romano ALSO grew up in Syracuse eating Hofmann dogs. He loves them so much he sells them at Eatzi’s! Now he’s going to show the world just how much he hearts Hofmann dogs. Romano is in charge of creating a national chain of Hofmann’s World’s Greatest Hot Dogs restaurants. (I’m sure the ® is still at the attorney’s office.)  I, for one, can’t wait. Hot dogs are the new hamburger.

Update: Hofmann products will be available in 64 Texas Albertson’s stores, including those in DFW, this weekend. That was fast.

Gromer Jeffers Jr

1. Dallas County Judge Clay Jenkins is in the restaurant business. He owns a small stake in Mr. Mesero, an Uptown Mexican spot that opened late last year.

2. Dallas County Commissioner Elba Garcia, Jenkins’ Democratic ally on the commissioners court, also has an ownership stake, along with her husband, former state Rep. Domingo Garcia.

3. Jenkins said he was brought into the deal by Mico Rodriguez, who gave Dallas the popular Mi Cocina restaurants.

Nothing wrong with that. Gromer goes on to quote said judge: “We’ve got the best steak dish in town,” Jenkins boasted.

Whoa, judge! That is quite a ruling. Then Gromer points out: DMN dining diva, Leslie Brenner, gave the joint one star. If I were Gromer or Rodriguez, I would demand a retrial. I don’t know about the steak, but the food I’ve eaten at Mr. Mesero is four-star. Whoops, I don’t do stars. Therefore, I call on a jury of my peers.

Click here for the list that will save your relationship.

Brisket sandwich at Jack Daniel's Saloon. Photo by Daniel Vaughn.

Slow-cooked brisket (sometimes “advertised” on menus as “smoked”) is trending in Dallas along with sweet potato tots and green chilies on anything. Last week the self-proclaimed BBQ Snob, Daniel Vaughn, policed a few fancy restaurants which claim to serve “smoked brisket.” He covers Texas Spice at the new Omni Convention Center, Jack Daniel’s Saloon, Holy Grail Pub, Torchy’s Taco, and the unpleasantly named Asador in the Renaissance Hotel. As usual, it’s a great read.

Mi Dia: The best bite I put in my mouth in 2011.

There’s a common sentiment among restaurant critics: We have to eat a lot of poor quality and mediocre food before we taste something memorable. But, oh baby, when that over-the-top bite hits your mouth, you know you’ve found it. Something about the drink, dish, or dessert pushes it above the hundreds of thousands of other bites you’ve taken over the year.

The following items rocked my senses in 2011. In no particular order, and off the top of my head, they are:

1. Italian “English” muffins at Eatzi’s. (Extra points for the McCutcheon’s preserves.)
2. The Scarf Dancer cocktail at Marquee Grill and Bar.
3. Fried avocados at The Commissary.
4. Ox eyes stacked enchiladas at Mi Dia From Scratch. (Blue corn tortillas, beef, cheese, and onion enchiladas, topped with New Mexico red & green chile sauces, crema & fried eggs. (The best bite of the year.)
5. Lemon cake at Del Frisco’s Double Eagle Steakhouse.
6. Steamed swordfish with a salad of fresh summer greens at Lucia.
7. The salad of chopped iceberg lettuce, diced tomatoes, crumbled blue cheese, avocado, and crispy prosciutto at Maggiano’s. (A good chopped salad is hard to find.)
8. A double-double animal-style burger at In-N-Out Burger. However, the fries are forgettable.
9. I got straight past the pizza and Cane Rosso and dive face first into a Cuban sandwich: a magnificent mess of tender Berkshire pork shoulder braised with beer and onions; layered with prosciutto, baby Swiss cheese, and horseradish pickles; and piled on puffy, hot bread spread with spicy mustard and Calabrian chile aioli.
10. The green curry chicken served in an iron pot at Malai Kitchen.
11. The charcuterie plate at The Grape.
12. The slow-cooked oxtail scented with hoja santa and served with a cob of roasted corn and masa dumplings at Mesa.

Most Pleasant Meal of the Year: Dinner at Lavendou. Sometimes the taste of the food is elevated by the overall dining experience. Usually it happens spontaneously. One cold, rainy evening I went to dinner at Lavendou with two dear friends. The dining room was crowded and festive, but not loud. The service was friendly, but not in-your-face. The food was delicious and the French wine stimulated our conversation for hours. We left full of more than food. We shared a meal that was more than just a sum of its parts on a cold, rainy Monday night.

Slow Food Dallas and North Haven Gardens. This very cool partnership will present a   series of classes for novices and experienced gardeners. Mark you calendars. Here’s the linky dink.

Urban Acres. Holiday Market 2011. Need creative gift ideas?  Or just want something fun to do with friends and family this weekend? Please join us this Saturday, December 10th for a Holiday Artisan Marketplace at Urban Acres! We’ve invited our favorite local craft and food artisans to share their goods in our fun, community-based setting. Each artist will showcase handcrafted artwork or artisanal foods that we just know our Urban Acres friends will appreciate! Check out the vendors here!

Smoke Camp at Lockhart Smokehouse. Smoke like a pro after “Smoke Camp.”  The pitmasters at Lockhart Smokehouse will share some trade secrets such as: choosing the right meat, dry rub vs. wet rub practices, smoking techniques, proper trimming and carving, plus the art of “Burnt Ends.” Class includes dinner, cold beer, and a t-shirt. “Smoke Camp” will be held Tuesday, January 17 from 6:30-8-30pm.  Cost $75.  Space is limited, so call us to make your reservation early. 214-944-5521.

White Rock Market. The 3^rd Annual Holiday Market takes place on Saturday, December 10 from 9AM to 3PM at Green Spot Market in East Dallas. (702 N. Buckner Blvd. 2140797-4989) Music, local food and handicraft vendors galore. It’s free. Venodors listed below.

Nosh. Black Winter Truffles from Perigord are now at NOSH. Fresh Capelini or Risotto with shaved Black Winter Truffles $25!

Details.Sigel’s-Addison

Saturday, December 10th     (11am-3pm)

Brazos Valley Cheese is dedicated to crafting all-natural, high quality, healthy cheese using raw milk, vegetable rennet, and no artificial flavors, preservatives or coloring. The milk comes from grass-fed cows that graze freely on three local Brazos River Valley Jersey/Brown Swiss dairies that do not use growth hormones or antibiotics. The high butterfat content of this milk makes rich, yellow, creamy cheeses. Every one of the cheeses is made with raw cow’s milk and all the hard cheeses are aged in underground cheese caves for at least two months. Theirsmoked cheeses get their flavor from being smoked over pecan shells in a restored 1860’s smokehouse.

Marc will explain the process that goes into handcrafting these exquisite cheeses as well as discussing using the cheeses in holiday menus. All of the Brazos Valley cheeses will be on sale after the tasting. For more information about this free tasting, or to place an order, please contact Teresa McGee at 972/387-9873 or store05@sigels.com.

White Rock Local Market Third Annual Holiday Market

Dec. 10 9 a.m.-3 p.m. At Green Spot Market in East Dallas

White Rock Local Market presents its third annual Holiday Market Dec. 10 9 a.m. to 3 p.m. at Green Spot Market and Fuels, 702 N. Buckner Blvd. Food and arts and crafts vendors will be available for all your holiday shopping. Fish Fry Bingo, a hillbilly jug band, will perform from noon -2 p.m.  The event is free. See http://www.whiterocklocalmarket.com for more information or call 214-797-4989. This is the final market of the 2011 Season. The 2012 Season will start in March. For a complete list of vendors go here: http://www.whiterocklocalmarket.com/vendors.html

White Rock Local Market is a non-profit, independent farmers market, a public space offering a venue for local farmers, ranchers and artisans to bring what they grow or make and sell directly to the East Dallas neighborhood.  The mission is to strengthen the community by creating a meeting place for residents to buy fresh, local and healthy foods, and quality arts and crafts.  WRLM happens twice a month (from March through December) – the second and fourth Saturday – at The Green Spot Market and Fuels, 702 N. Buckner Blvd. The second Saturday includes all vendors – food and crafts.  The fourth Saturday is just for farmers, growers and artisan foods. See http://www.whiterocklocalmarket.com for more information.

Farmers and Other Food Vendors for Dec. 10

Brennan Vineyards Sophisticated Wines with Texas Roots

Bon Aire Community Gardens
Uncertified organic produce, herbs and flowers

Chef Milton
Chili-honey roasted nuts

Eagle Mountain Farmhouse Cheese
Gouda and trappist style cheese

Empire Baking Company Artisan breads

Finley Farms
Seasonal produce

Good Earth Organics
Certified Organic produce

Grapevine Grains Fresh made granola, fresh rolled oats, swiss style muesli, and stone ground flours

Homestead Land and Cattle Company Grass fed beef, chicken and lamb

In a Pickle Handmade pickles

J&S Produce
Seasonal produce and mushrooms

JuHa Ranch Grassfed beef, lamb, pork, chicken and eggs

Kitchen Pride Mushrooms Portobello, oyster, shitake mushrooms

Lucido Pasta and Preserves
Handmade pasta and preserves

Magnolia Seafood
Gulfcoast seafood

Rosy Ridge Farm
Baked goods

Sachse Heritage Farms
Seasonal produce

South Texas Beef Jerky
Beef Jerky

Stephanie’s Premium Bakery Decorated cookies

Texas Honey Bee Guild
Zip Code Honey®

Texas Olive Ranch Olive oils from Texas grown olives

Texas Worm Ranch Worms, worm casting, compost tea

The Tamale Company Lard-free tamales

Village Baking Company Artisan breads and pastries

Wackym’s Kitchen Freshly baked cookies

Artists & Other Non-Food Vendors for Dec. 10

Abundantly Aromatic Handmade soaps and candles

Allie Kat Designs Jewelry and hair accessories

Aliona K Jewelry Metal glass and mixed media jewelry

Arrow Sarah Wooden box purses and jewelry

Bailey Bear and Company
Handmade baby burb clothes

Bella Rose Jewelry
Silver, copper and bronze jewelry

Bound Essential Oils
Body products made with essential oils

Capricho’s Studio Jewelry

Chickeeboom Handcrafted silver jewelry

Dowdy Studios T-shirt wagon

D.P.C.
Handmade women’s clothing

F is for Frank
Cast pewter jewelry and accessories

Freckled Chicken Handmade girl’s skirts, pillows and backpacks

Gotta Have-Its!
Hand knitted baby and adult hats

Handwoven by Tauntie
Hand knitted baby and adult hats

The Green Piano Handmade pillows and home accessories

Groovi Babi
Tie-dye potato-stamped onesies

David Anthony Harman
Photographs

Patti Haskins Handmade stuffed animals

Hip Hazel Hoops Hula Hoops

Kuchera Designs Custom furniture

La Alicia Recycled paper products

Metah Designs
Jewelry

Neke Designs Jewelry

Thomas O’Kelley
Adirondack chairs and furniture

Old Bike Guys
Vintage bicycles

One Fish Two Fish Vases and ceramics

Pig Dog Glass
Fused Glass Jewelry

Purple Ranch Lavender Farm Lavender body products, candles and tea bags

Red Ranger Ray Guns Recycled ray guns

Regal Cottage Eco-friendly toys and gifts

Shed Print Studio Original prints on recycled paper and fabric

Shirt Girls T-shirts, onesies and totebags

Sophy Sam Photographs

St. Barnibus Episcopal Church
Jewelry

Sunstone
Jewelry

Toomasooba T-shirts and prints

Trained Eye Studios Wood and metal furniture

Two Clay Hands Ceramics

Vintage Dreamz Accessories made from vintage jewelry

Vintage Loving Mama
Aprons and handcrafted items

Virtuous Designs
Handmade aprons and sock monkeys

Waggin’ Tail Treats Homemade dog treats

Wipe-n-Wear
Handmade aprons and accessories

Yum Scents Handmade soaps and body products

Off-Site Kitchen: These goodies will be available for consumption by "the end of this year."

Well folks, it has been a year since Nick Badovinus leased the former Danny’s Chicken spot at Wycliff and Irving Blvd. for Off-Site Kitchen, a mostly take-out spot featuring “light industrial food” inspired by “what line cooks eat.” Basically the menu is simple sandwiches, breakfast burritos, quality roasted meats by the pound.

Badovinus went silent for a long time. In September I dropped by Off-Site Kitchen to see WTF was up. Badovinus is a tough dude to find when he doesn’t want to be found. But there he was, deep in R&D, curing sausage, flipping burgers, trying out different meat combinations for sandwiches.

This morning, I called Badovinus for an update. As Badovinus talked about the opening date, menu, and concept, I enjoyed listening to him spin off on how the dynamic of opening this restaurant changed as it came to life. It’s almost trite to say that many entrepreneurs start with a grand design and find that once their plan goes from paper to brick and mortar, some details have to change. However, one thing I’ve learned over the years is this: those who allow the on-the-fly changes to overwhelm their original vision rarely succeed. Staying the course can be the difference between success and failure. And what Badovinus has already discovered about his little soon-to-open Off-Site Kitchen is unique and could prove to be a model for others.

Jump for it.

OSK Jalapeño cheddar sausage.

NN: I haven’t touched base with you since September when you said you were putting the finishing touches on Off-Site Kitchen. What’s going on?

NB: Man, we are having a blast. We’ve been down here for two months making and hanging sausages, hot links, chorizo, jalapeno cheese sausage. We’re going crazy with three immersion circulators doing 36-hour sous vide pork loin ribs in a hoisin-base glaze which we finish off on the grill at NHS. We’ve ended up using this place a lot more than I originally thought I would.

NN: You mean you are using more like a commissary for your three restaurants?

NB: Well, we started OSK not only as a restaurant but as a butchering plant, if you will, for all of the meat and fish for all three of our restaurants. You know, like we’re becoming our own producer. Our fish order hits DFW, then our back door, and we’ve got it butchered, portioned, cryovaced and on crushed ice within two hours. We’ve got control over our product.

NN: So once you got going, the energy shifted. Would that be fair to say?

NB: You know the hardest part of growing a business is there are certain things that you love to do that you can’t do any more. Like when the fish or meat comes. I love that. I don’t get to see that as much with three places. Every day at OSK is like Christmas morning and I get to open the stuff up and see it. Now it all comes to one place.

NN: Has that encouraged you to do more? Like make more than what you originally planned?

Dan "The Marzipan Diesel" Riley & hanging sausage! Photo by Nick Badovinus.

NB: We’re producing a lot more at OSK. What used to take “Fillet” [butcher Jose Martin] 50 hours a week, now gets done in 30 hours. So, we say “hey what else can we make?” This place has become kind of a clubhouse for the staff. They pop in and we all hang out and sorta jam on new stuff. It’s created a real sense of family. Hey, Fillet and I go all the way back to Nick and Sam’s. We wanted to do our own sausage and now we’ve got time to make more. Like I said we are having a ball with those immersion circulators. We’re buying cuts of meat that are a bitch to cook like Waygu rib ends and fingers (the meat between the bones), softening them, pounding them out and chicken-frying them. They’re on the menu at all NHS. Now we’re on to pepperoni.

NN: Well, it’s cool to have a culinary clubhouse but are you going to make Off-Site Kitchen a restaurant?

NB: Yeah, I’ve got to get that done by the end of the year. For tax purposes if nothing else.

Anthony Bourdain on stage at the Majestic Theater in Dallas. (photo by Elizabeth Lavin)

Last night, Anthony Bourdain fans packed the Majestic Theater. Baseball be damned, the worshipers of All-Things-Anthony showed up to lay themselves at the cowboy-booted feet of their hero.

Tony walked onto the stage at 8:10 and greeted the audience: “I am a whore. I am in every way compromised, jaded, bought and paid for, including my nice f—ing jacket.”

For the next hour and 45 minutes, the crowd hung on his every word. He was loose, casual, at ease, good-natured, straight forward, no bull. He was exactly the guy you see on TV, except, in person, you could see just how fine he wears boot-cut jeans.

After the show, we got to hang out with Tony and watch him sign books and greet his fans. Hundreds of folks bought books and stood in line to get his autograph. He walked into the VIP room and he very calmly said, “Look, I’m here and I’m not leaving until every book is signed, every picture is taken. I’m not in a hurry, so grab some food, have a drink, relax.”

I plan to write a longer report, but my day job calls. In the meantime, I’ll post the pictures that Tony most graciously allowed our photographer, Elizabeth Lavin, to shoot. Oh, and John “Jimmy Sears” Tesar was there. I mean everywhere. If you notice him in every shot, it is because he tried to get in every shot. At one point I thought he was going to start signing copies of Bourdain’s Medium Raw. He could have. That’s how he serves his burgers.

On to the show.

Bory Taft, Leena Varehese, Kim Chang Chung Lee. (photo by Elizabeth Lavin)

The Tony, The Tesar, The Brad. (photo by Elizabeth Lavin)

Linda Tucker scores a photo op. (photo by Elizabeth Lavin)

Bethlehem? No, the VIP room at The Majestic Theater after Anthony Bourdain's show. (Photo by ELizabeth Lavin)

Tesar hogs the spotlight. (photo by Elizabeth Lavin)

A Bourdain. A beer. A book. (photo by Elizabeth Lavin)

Nobody went home hungry. (photo by Elizabeth Lavin)

Changing the mural at Bar 828.

Arti Sharma, D Magazine intern and a grant writer for Promise House  the nonprofit that receives a portion of the proceeds from Bar 828, visited the popular pop-up bar last weekend and files this report.

Feel free to play some theme music.

Driving along the 800 block on the west side Davis Street, you may notice something particularly peculiar about the venue that sits on lot 828.  At first glance, you will see a tattered building that shells what may have been a forgotten afterthought, abandoned in the midst of what perhaps was meant to be an idea. You may not further heed its quaintness, and will write it off as an empty nest.  But you see, inside an oyster, sometimes there is a pearl.  And inside 828, is something just as precious and rare: Bar 828.

Pretty pictures of pretty pop-up bar below.

From the outside looking in.

Pop-up bars do not exist in Texas.  Until about a week ago.  That’s when Bar 828 pried opened its windows and pulled up its garage doors for guests who had serendipitously–or through the grapevine– stumbled upon this modern-day speakeasy that crafts pre-prohibition era cocktails, where a portion of the proceeds are donated to Promise House, a Dallas-based nonprofit.

Michael Martensen, partner of Bar 828 and part-owner of Cedars Social, says pop-up bars are a rarity because the requisite permits are extremely difficult to obtain.  However, about a month ago, when Amy Wallace Cowan and Rob Shearer, who are friends with Mark Miranda and Sean Byrnes, some of the partners who own the 828 building, were pontificating on ways to make use of building that is for sale, Martensen took it to another level.  “He not only wanted to do cocktails, but he wanted real glassware, and he wanted to involve the best bartenders around Dallas,” Wallace Cowan says.  Thus, the pop-up bar at 828 W. Davis Street was born.  It would function as a medium to showcase the space, serve pure-bred potations crafted by talented mixologists, and—what may be the cherry on top of the Old Fashioned— it would raise money for charity.

Promise House Inside, City Street Grille Food Truck Outside.

When it came to choosing a beneficiary, Wallace Cowan picked Promise House– one of the only homeless shelters in North Texas specifically for youth.  It provides a continuum of services including safe shelter, nutritious meals, medical care, psychological care, case-management services, on-site education, life and job skills, and more.  Martensen supported the idea as well as the mission behind Promise House because he believes the most influential time in someone’s life is during the teenage period.  It is when you develop your character and style as a person, Martensen says.

Whether you prefer fruity, savory or something-in-between, no palate is discriminated at Bar 828.  Ten dollars a pop (5 for the nonalcoholic bevs) and with no menu in sight, clients line up at the bar and explain what sorts of drinks they like. Your preferences are meticulously designed into a fresh-ingredient, quality cocktail– hand crafted by famous mixologists like Brian McCullough (ex- Smoke affiliate), who will open Standard Pour sometime in mid-November in Uptown Dallas.  “The pop-up bar was so well-received,” said McCullough, who practically cringed when he uttered the word, Vodka.  “Vodka is a neutral spirit,” McCullough says.  That’s the kind of stuff that makes him believe it’s time for uptown to mature its cocktail repertoire.  So don’t be surprised if you don’t see “three-olive anything” at Standard Pour’s debut.  But you can look forward to enjoying Green Hour with an old-world era drink in your hand, libations from all genres and decades, and barrel-aged concoctions (you will just have to wait and see).

Dressed for the occasion.

Until then, seize your one, last- Lost Weekend opportunity to explore 828 W Davis Street.  There are not many places around here that have that word-of-mouth-atmosphere, with a feel-good-charity vibe, and all of the trappings that capture the spirit of a speakeasy.  You can even come dressed for the occasion, as the closing of Bar 828 will end with a costume party this upcoming Saturday.  Cash only, drink-ticket system.  On-site food trucks around 10PM.

Finished mural.

Outdoor fun.

[Ed Note: This update from Bar 828 just in:

Great news for do-gooding cocktail lovers: A portion of proceeds will benefit local charity, Promise House

October 25, 2011 - Again & Again is thrilled to partner with BAR 828, the hip and charitable “pop-up” cocktail establishment in Oak Cliff, this Thursday, Friday and Saturday. Again & Again will transform the space with vintage furniture, all available for purchase, in an effort to encourage customers to be social in the name of charity.

The BAR 828 makeover will include Mid-century Modern, Hollywood Regency, and Danish Modern pieces, as well as some accessories and lighting. A portion of the proceeds from BAR 828 and Again & Again’s collaboration will go to Promise House, which helps disadvantaged and runaway kids. BAR 828 raised $1000 in its first weekend of operation, evidence of the bar’s huge success.

“Again & Again hopes to give BAR 828 a fun, vintage vibe that will add to the ambiance and take the bar to the next level, while at the same time raising funds to make a difference in the community,” said Again & Again owner, Leslie Pritchard.

BAR 828 is set up in an old warehouse and serves up a variety of cocktails from some of Dallas’ top mixologists. Since the cities’ first “pop-up” bar opened in mid-October, it has become a hot spot for cocktail-enthusiasts, with a menu featuring drinks from bars and restaurants including: the Windmill, Marquee Grill, Cedar Social, Whiskey Cake, The Usual, Sfuzzi, Bolsa, and more. BAR 828 will close its doors this Saturday, October 29.