Located in Uptown Dallas, The Standard Pour (TSP) sits on the popular McKinney Ave. TSP has certainly made a name for itself among the other restaurants in Uptown with its thematic dinners, award-winning cocktails and live music…all inspired by 1920’s nouveau nostalgia.
Chef Cody Sharp joined TSP in August 2014 and has refined the dinner menu with a Southern flair since he joined the team last August. WithÂ Texas quail, fried chicken, hearty steaks, burgers and shrimp and grits (just to name a few), guests will find a handful of comforting Southern-inspired dishes. My guest and I sampled a few of the entrees including the pasta with crawfish tail, the Mishima’s butcher’s cut steak and the Texas grilled quail â€“ which was something totally new for me to try. I stepped out of my comfort zone with this one, and to my surprise, I enjoyed it! The meat paired well with its side of farro piccolo succotash and was topped with cherry BBQ sauce. I noticed a few other people around me also ordered the quail, and the chef noted this is a popular entree at the restaurant.
See the full dinner menu here.
I know I jumped straight into the entrees (couldnâ€™t help it!), but I should back up and talk about the appetizers. Take my word for it, and order a couple of these before your meal. The well-curated menu of starters impressed me right off the bat. Your not-so-average Deviled Eggs are worth the try. My favorite app is the Artisan Cheeses â€“ a large cheeseboard with Brie, goat cheese, parmesan and sharp American cheddar cheeses, jam, cashew butter and lavosh.
Another starter, the Cornbread Fritters, is a Louisiana influence. It’s like aÂ ball of cornbread stuffed with bits of jalapenos drizzled in a tangy LA hot sauce (and you can dip it in honey too). Keeping on the Southern influence, the Tostadas comes on a plate with three of them topped with black beans, spring veggies, cilantro, valentina and lime.
In addition to its amazing food lineup, TSP is known for its cocktail bar. The drinkÂ menu spans more than 50 drinks featuring Texas bourbon and whiskey, juleps, daiquiris and many more craft cocktails.
Speaking of drinks, Disaronno announcedÂÂ famed Dallas mixologist, Christian Armando Guillen, from The Standard Pour, as the South Central regional winner of The Mixing Star with his original cocktail, the Latinoâ€™s Legacy (below).
I concluded my dinner sampling with one of the two desserts. By this point I was pretty stuffed, but I couldnâ€™t say no to a bite of chocolate. The Chocolate Tart (below) is a thick and creamy dulce de leche with bits of cashew and blood orange sorbet. Patrons can also opt for the Lemon Mousse â€“ coconut, buttermilk pistachio gelato and mint.
I visited TSP on a Sunday evening, and the live jazz band put on a very entertaining show. Their lead singer definitely had that kind of jazzy singing voice you wonâ€™t forget, and many couples danced the night away. The band plays every Sunday night.
In addition to dinner, TSP offers Happy Hour during the work week from 4 p.m. to 7 p.m. with $5 select cocktails and $6 appetizers. Late night happy hour takes place on the weeknights from 9 p.m. to 11 p.m. They also launched a brunch menu that is served on the weekends from 11 a.m. to 4 p.m. We learned that menu includes Chicken Biscuit, Doozies (the chefâ€™s family recipe of tea sandwiches) and Quail and Waffles (thereâ€™s that staple quail again).
Check out the restaurant on Facebook, Twitter and Instagram for more updates.
The Standard Pour is located at 2900 McKinney Ave. in Dallas.
(Disclaimer: My menu sampling was complimentary, and all thoughts are my own.)