Newsletter – January 2014

January 15, 2014 Comments Off on Newsletter – January 2014

We’ve got The Scoop.  

Wine Cork Board   El Ranchito Elvis   Bone Daddy's Flying Pig

>Get crafty at MAX’s Wine Dive Dallas at their second cork crafting event January 27. For $35 taste three wines, enjoy appetizers and receive the materials to make either a heart-shaped cork board for Valentine’s Day or cork coasters just in time for the Super Bowl. Reservations are required and can be made by calling 214-559-3483.

>You ain’t nothin’ but a hound dog! January is all about Elvis at El Ranchito. Enjoy Elvis impersonator contests January 15 and January 29. Elvis impersonator James Wages will perform on January 22. All events are free and begin at 7:30pm and reservations are encouraged (214) 946-4238.

>Ditch your “healthy” resolution at Bone Daddy’s House of Smoke January 15. Chow down on a Flying Pig sandwich with an ice-cold draft beer for $9.99.


Community BeerCommunity Beer Dinner

Cook Hall at W Dallas – Victory

Friday, January 17 @ 7 PM


beer101Beer 101

The Pour House Fort Worth

Every Tuesday in January @ 7 PM


SONY DSCNational Blueberry Pancake Day

Original Pancake House

Tuesday, January 28

Where to eat + drink:

Living Room Bar Dallas [CREDIT D MAGAZINE]   Driftwood Chef Omar [CREDIT DALLAS MORNING NEWS]   Lazaranda Bolo's Mahi [CREDIT Entree Dallas]

> Living Room Bar at W Dallas – Victory: Check out this swanky bar’s new spirits infusions. Our favorite is a Strawberry Basil Bourbon Sour with Woodford Reserve infused with basil and strawberries aged in a charred American oak barrel.

>Driftwood: Recently named one of Dallas Morning News Best in DFW: Chefs, Omar Flores is killing it at Oak Cliff’s shining seafood star. We recommend the Sunchoke Veloute with pickled golden chantrelles, dill pollen and Maine lobster.

>Lazaranda: Take a trip to Monterrey with Chef Antonio Marquez’s authentic Mexican dishes. The Bolo’s Mahi is a bigInk favorite with grilled mahi over white rice, topped with fresh avocado, roasted garlic and jalapenos, with crushed chile de arbol.

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