Where to Drink with* Your Kids in Dallas

Categories: Drinking

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Not pictured: Your third cocktail.
It's Drinking Week at City of Ate, which means even more stories than usual about our favorite pastime. Check back for more stories about craft beer, killer bartenders and more.

*Not with with. You know what we mean.

It's hard to recall, now that your brain is sleep-starved and littered with stray Cheerios, but once upon a time, weekends meant meeting friends at bars for drinks and laughs. And now look at you: zealously guarding a small person's nap schedule, driving a minivan and never, ever leaving the house without extra diapers and a wooby.

How did this happen? You used to be cool, man.

Fear not, thirsty parents. With a few modifications and some advance planning, you can still be cool. Ish. Behold, our favorite places to drink with our kids in Dallas:

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Roll N Go on Greenville: Great, Cheap Rolls and a Casher Who Gives Things Away

Categories: Cheap Bastard

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Alice Laussade
Follow the Cheap Bastard as she scours the city, looking for a good -- or at least non-lethal -- lunch for less than 10 bucks.

Open seats at 3:45 p.m. on a Sunday: 0
Menu items: 143

Roll N Go (6110 Greenville Ave.) is not a sushi roll restaurant. It is not a rent-by-the-hour hotel. It is a spring roll and egg roll and Vietnamese fast foodstaurant. Created by the same people who brought you Bistro B, the crazy amazing (and by that, I mean Britney-headphones-on-the-servers-and-rolling-dirty-dish-carts-in-the-dining-room crazy and delicious amazing) Vietnamese restaurant near Garland, Roll N Go has promise as a cheap lunch spot.

Last Week's Cheap Bastard: I Love Everything About You, Keller's


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Proof + Pantry's Michael Martensen Is Battling the "Pretentious Asshole Bartender" (Interview)

Categories: Interviews

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via Twitter
Michael Martensen opens Proof + Pantry today.
It's Drinking Week at City of Ate, which means even more stories than usual about our favorite pastime. Check back for more stories about craft beer, killer bartenders and more.

Even though it's been a relatively enduring trend in bars across the country for nearly a decade, Dallas has only recently caught on to the appeal of cocktails that are much more complex in both flavor and preparation than your average vodka cranberry. Fortunately for mixologists in our fair city, the trend has caught on like wildfire.

Which should be credited in large part to Michael Martensen, the expert mixologist who is opening up his very first concept, Proof + Pantry, today in One Arts Plaza. You'll probably remember Martensen from his stints mixing up some of the city's best libations at Cedars Social and The Mansion at Turtle Creek, but now he's struck out on his own to intensify his focus on making creative and high-quality cocktails. One day before his restaurant was scheduled to open, I sat down with a surprisingly calm Martensen to talk about the history of the craft cocktail trend, what boozers in Dallas like to drink, and what we can expect from his highly-focused cocktail menu at Proof + Pantry.

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Dallas' 10 Best Cocktail Bars

Categories: Lists

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Catherine Downes
The Lavender Hill at Bolsa
It's Drinking Week at City of Ate, which means even more stories than usual about our favorite pastime. Check back for more stories about craft beer, killer bartenders and more.

We're square in the middle of a major shift in the way we think about booze. Syrupy appletinis and cosmopolitans have been replaced with intricate craft cocktails, and they certainly aren't poured by any old "bartender." You must mean mixologist. You pretty much look like a loser ordering a vodka cranberry at this point in the cocktail's renaissance, so it's essential that you get out to one of these ten excellent cocktail spots to broaden your horizons. Listed, as always, in no particular order.

Bolsa (above)
If you find yourself in need of an after-dinner cocktail or a place to do some serious day-drinking, there's something for everyone on this menu. Keep it simple with a swirl of the restaurant's weekly housemade jam and good gin, or get really complicated with the Clean Slate. If you're a drinker of simple tastes, you may not recognize the Dom Benedictine or Pierre Ferrand, but you're probably going to enjoy it just the same.


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100 Favorite Dishes, No. 29: Short Rib Grilled Cheese at East Hampton

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Lori Bandi
You're going to need a personal day.
To prepare for this fall's Best of DallasĀ® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

You could argue that the grilled cheese sandwich was fine enough as originally intended: Melted cheese, buttered bread: What else do you need?

The argument starts to quiver, however, in the presence of the the beastly sandwich pictured above. The hot cheese and short rib served at East Hampton Sandwich Company is one of the messiest sandwiches you will ever have the pleasure of trying to handle. And it's worth the mess.

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100 Favorite Dishes, No. 30: The Charcuterie Plate at FT33

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Catherine Downes
The charcuterie plate at FT33
To prepare for this fall's Best of DallasĀ® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Plenty of restaurants offer a collection of seasoned, cured and preserved meats, known collectively as charcuterie. Some of them even make it themselves -- but not too many, because the process is complicated, intricate and takes a lot of time, equipment and space. The art of charcuterie requires meat grinders, casings and obscure ingredients like pink salt.

You also need special refrigerator space held at a constant temperature and humidity or hundreds if not thousands of dollars of meat could end up a rancid moldy mess. In short: charcuterie is a pain in the ass, which is why most restaurants that want to serve the stuff opt to buy their selection from someone else.

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The Female Bartenders Who Rule Dallas' Cocktail Scene

Categories: Drinking

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Kathy Tran
Ivory Pope and Haydee Hernandez at CBD Provisions
It's Drinking Week at City of Ate, which means even more stories than usual about our favorite pastime. Check back for more stories about craft beer, killer bartenders and more.

Mustachioed, bowtie-and-fedora-wearing Newsies extras shaking out cocktails is so last year: This is the year of the "ladytender."

Much more than just a pretty face, these badass chicks who don't need to wear a costume to craft a cocktail you'll come back for. They know their shit, they're good at what they do, and, bonus: They do it all with a smile. We scouted out some of the city's best and asked them a few questions.

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The Cheap Bastard's Guide to Drinking Four Loko and Bud Light Lime-a-Rita

Categories: Drinking

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Alice Laussade
All the best worst malt beverages one could ever wish for.
It's Drinking Week at City of Ate, which means even more stories than usual about our favorite pastime. Check back for more stories about craft beer, killer bartenders and more.

Sometimes you're at a tailgate and they've run out of Dallas Blonde, Local Buzz and Lakewood Lager, and you're faced with the choice between a Bud Light Lime-A-Rita and a Peach Four Loko. WHAT IS THE RIGHT ANSWER QUESTION MARK QUESTION MARK. I had to know.

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The Best Frozen Cocktails in Dallas

Categories: Drinking

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foodbitch
The rita with a Thai accent
It's Drinking Week at City of Ate, which means even more stories than usual about our favorite pastime. Check back for more stories about craft beer, killer bartenders and more.

It may be less than a month until the official start of fall, but this is Texas, so it's best to accept that it may be sweltering well into October. What do we do when we're slick with sweat and panting like old dogs? We drink frozen cocktails. And we've scouted out the most interesting, fun and tasty frozen 'tails in town so you don't have to.

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In Dallas and Beyond, Custom Cocktails Are Overrated

Categories: Complaint Desk

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Catherine Downes
The stage at Smyth is set for the cocktail of your dreams, or a complete disaster.
It's Drinking Week at City of Ate, which means even more stories than usual about our favorite pastime. Check back for more stories about craft beer, killer bartenders and more.

I had my first "custom cocktail" about four years ago. I was at new bar in D.C. called The Passenger, where, along with doing untold things to hot dogs, they served drinks few others in the city were making at the time. A man named Tom Brown was behind the bar, and a friend beside me mentioned I could order a customized cocktail -- something whipped up just for me, based on my tastes.

I remember Brown's hulking figure turning toward a wall of spirits, one hand wrapped around a stainless steel shaker and the other near his face, finger tapping his lip in deep introspection. He'd just asked what kind of base spirit I liked and a few other questions about sweetness and flavor preferences, and was presumably was using the information to create something that had never been created before.

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