Lakewood Brewing Looks to Seduce North Texas with Another Temptress Special Release

Categories: Brews News

On April 28 Lakewood Brewing Co. will release the next in a limited-run series of their Temptress imperial milk stout. This new Mexcian-inspired edition will be available on draft at only a small selection of restaurants and bars around Dallas and Fort Worth. In the theme of Cinco de Mayo, the surly Temptress that has captured the hearts and bellies of so many will don a green, white and red flag for a spicy mole variation.

Thirty barrels of Mole Temptress were made by adding ancho, chipotle, guajillo and pasilla chiles, along with cinnamon and 100-percent pure cacao nibs (which were sourced via Dude, Sweet Chocolate of Dallas) at the end of the fermentation process. The ingredients were then allowed to slowly seep into the belly of the Temptress, and later yours.

See Also: Interview with Wim Bens on His All-Consuming Adventure

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This Spring, Trinity Groves' Restaurants Are Really Blossoming

Categories: Food News

Despite cold weather, LUCK and other Trinity Groves restaurants were doing steady business.
Last night the sky above Dallas was draped with thick, dark clouds and the air was cool if not cold. It didn't rain, but it looked like it might at any second. In short, the weather wasn't exactly inspiring for an evening of dinner and drinks, though you'd never know that if you visited Trinity Groves.

At least two nights this week, the majority of the restaurants at the new West Dallas development were packed despite lackluster weather, hinting that the coming warmer weather will cause the place to be absolutely mobbed.

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The Loon's New Location Coming Soon. So Is a Big Party.

Categories: Drinking

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In 2003, I wrote in these pages about a room at 3531 McKinney Ave. that had, over the course of six decades, stood witness to the people -- many of them drunk -- who represented the changing societal, political and demographic realities of our city.

"And pretty much everyone had a good time," according to the late Louie Canelakes, who was second in command at Joe Miller's, the second of three well-loved bars that inhabited the premises. The first was The Villager Club, a jazz bar considered one of the hippest places in town back in the 1960s.

See also: The Dallas Triangle of Hip

At the end of May, the era will end when The Loon, its current incarnation, moves to an as-yet undecided location and the room will be torn down to make way for a CVS Pharmacy.

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Revolver's Brewer Grant Wood on Beer with Nuns and Being Beardless

Categories: Brews News

When I heard that a senior brewmaster from the Samuel Adams Brewery had packed up his kettle to be part of an outpost in Granbury, I was surprised and excited. Then, after tasting the results of Grant Wood's move, namely in the form of Blood and Honey, I had an epiphany: North Texas is a legitimate craft brewing market of increasing strength and stature. And, then I Google-mapped Granbury to see exactly how far of a drive it is: one hour 19 minutes without traffic.

As part of an ongoing series of interviews with local brewers, we asked Wood to ponder a few questions about life with beer. Here's what we learned from the beardless brewer.

See also:
Wim Bens of Lakewood Brewing Co. on His All Consuming Adventure
Jeremy Hunt of Deep Ellum Brewing Co.
A Chat with Dennis Wehrman, Founder of Franconia Brewing

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Off-Site Kitchen In the Trinity Groves Could Open this Fall With Very Extended Hours

Categories: Food News

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Catherine Downes
Off-Site Kitchen opened in its first tiny home on Irving Boulevard on Valentine's Day in 2012, and only then did we know that Cupid was real and his cute girth was because he loves smashed cheeseburgers. With a renewed belief in angelic archers, we dove into this new relationship fearlessly. Two years later, we still love owner Nick Badovinus' burgers. A lot.

See Also: Proving Off-Site Kitchen Is Amazing with Actual Real (Sort of) Science

Recently while researching the smashed burger science that explains why OSK keeps calling us back, I found myself with an insane need for a stock cheeseburger. But that wasn't happening anytime soon because at the time I couldn't make the lunch-only hours. The pain. I realize love hurts, but cruelty is unnecessary.

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Four Corners Brewing Lets the "Secret" Out About Its Worker Bee Blend

Categories: Brews News

You know how some fast food joints have a "secret menu?" In order to make you feel like an exclusive, in-the-know customer, these places have come up with combinations of ubiquitous ingredients that most, if not all, of their employees know how to whip together. If you order a Quesarito at Chipotle, for example, you're asking for them to make a burrito wrapped in a quesadilla instead of a plain tortilla. The line between "secret menu" and "being an asshole" is thin at places like Starbucks, which already require their own language to order off of the posted menu. In-N-Out's "secret" menu is such a part of their appeal that they've posted it to their official website.

Well, beer drinkers of Dallas, I'm here to inform you that not-so-secret menus are no longer just for increasing your risk of heart disease. Last week, our own Four Corners Brewing Co. posted a mysterious photo to their Facebook page. Next to the regular tap handle for Local Buzz, someone had hand drawn a label for something called "Worker Bee" and then, presumably, asked a skilled fourth-grader to illustrate it.

For the sake of journalism, I visited Four Corners' All Day Ale House and talked to Zach Petty, a member of the brew team who came up with the mix. I also made sure to taste the beer. You know, for journalism.

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Club Schmitz Is Dead

Categories: Food News

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So long, farewell, and what a bummer.
The Scoop Blog reported moments ago that Club Schmitz, the beloved Dallas dive bar located on Old Denton Road, will close its doors forever on the last day of May. The news will undoubtedly sadden countless barflies and Dallas-style-burger fanatics.

Of course, news of the closing does not come as a surprise. One month ago today news broke that the neighboring RaceTrac gas station had its eye on the land where Club Schmitz has stood for the past 68 years. At that time the RaceTrac folks were conducting a feasibility study and only planned on making an offer for the land if the numbers came out right. Apparently, the numbers came out right, so it's goodbye dive bar and hello extra parking and gasoline pumps.

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Making Music With Sichuan Peppercorns

Categories: Food News

It's been almost three years since I brought a bag of Sichuan peppercorns into the office, and doled them out to an unsuspecting editorial staff. As everyone let the papery husks sit on their tongue they experienced a citrusy electric sensation -- almost a buzzing. "That's disturbing," said one writer, likely because Sichuan peppercorns produce touch perceptions as much as they do taste. It's very unique.

We've known for a long time that compounds called sanshools present in the peppercorns cause the numbing, tingling sensation that electrify the mouth. What's been unknown until recently is how those sanshools work, and NPR has a story about the scientist who discovered just that.

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Happy Easter! I Hate Peeps.

Categories: Complaint Desk

The Chad Houser
Behead your Peeps. Do not eat them.
If you've never had a Peeps, know this: It's like eating a tablespoon of sugar lovingly dusted atop a mouthful of your gramma's cellulite. Pretty sure those are the two main ingredients, just behind yellow dye number gross. This is punishment candy. It's the equivalent of getting a turd in your stocking at Christmas.

And it's not like they look delicious, either. The original Peeps just look like someone took a log of border collie crap, rolled it in yellow sugar, put some eyeballs on it with a brown Sharpie and called it the greatest Easter candy joke of all time.

Of course they're gluten-free. But so is the vomit of every gluten-free-er on the planet. (Opting out entirely is obviously gluten-free. Air don't have no glutes. I just wanted to offer up another chewable option, if that was needed.)

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Super Chix Has Sandwich-Shamed Chick-fil-A. Bless Them.

Categories: Eat This

Last week we reported on Yum! Brands' new creation, which is appropriately dubbed Super Chix. The parent company of KFC, Taco Bell and Pizza Hut has reincarnated battered and fried bird strips, including this sandwich pictured above, in an apparent bid to take over the Chick-fil-A audience.

On my first trip I concentrated on the ambiance and vibe (think Chipotle), and the chicken strips -- particularly since they were free that day. Later in the week I pushed all my pennies into a pile for one of their build-it-your-way sandwiches.

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