With a new season comes new foodie happenings. See our roundup of menu upgrades, new restaurant openings and beverage news going on now in DFW.
BITE City Grill now open in Fort Worth
BITE City Grill is a modern American cuisine with global influence and craft cocktails by Chef Eddy Thretipthuangsin. The restaurant is now open in Montgomery Plaza.
2600 W. 7th Street, Fort Worth, TX 76107. Bitecitygrill.com
Bolsa launches new dinner/bar menu
Bolsa restaurant – located in Dallas’ Bishop Arts District – announces its new dinner menu created by executive chef Andrew Bell, and new bar menu created by bartenders Kyle Hilla and Cameron Cook.
614 West Davis, Dallas, Texas 75208. www.bolsadallas.com
Pollo Tropical opens first Texas location
Pollo Tropical, now open in Addison, is distinctly Caribbean-inspired, featuring handcrafted food based on the islands’ melting pot of culinarycultures that features bold and tangy flavors using savory island spices, mixed herbs and citrus. These are blended into rubs and marinades that enhance the flavors of fresh vegetables and meats such as pork, beef and Pollo Tropical’s signature chicken dishes.
5290 Belt Line Road in Addison.
Blimpie offers 50-cent subs for 50th birthday
Blimpie, America’s sub shop, turns 50 and is celebrating with a fun deal. On April 4, Blimpie is offering Blimpie Best subs for 50 cents to the first 200 people in every store. Visit the website to find a location near you.
Pluckers plans to open in Addison
Austin-based Pluckers Wing Bar will open its first Addison restaurant on Monday, April 7, 2014. Located at 5100 Belt Line Rd., Suite 520, the restaurant will be one of many new business openings in the high-profile renovation of Village on the Parkway in Addison.
Pluckers Wing Bar specializes in chicken wings, but also serves burgers, sandwiches, salads and desserts. Guests can choose from traditional or boneless wings served with a choice of 19 sauces such as garlic Parmesan and spicy ranch. Other menu selections include their famous Fried Pickles, Buffalo Chicken Sandwich, Blue Cheese Club Chop Salad, and Fried Twinkies. In addition to dine-in and take-out options, Pluckers Wing Bar also offers catering for corporate events.
National Grilled Cheese Day
Grilled cheese sandwiches are a timeless meal. Celebrate its national day April 12.
FM Smoke House launches brunch menu
FM Smoke House begins Saturday and Sunday brunch service from11:00 a.m. – 4:00 p.m. Offerings include Hefe Weizen Pancakes made with Austin’s Live Oak Hefe Weizen, caramel syrup, bananas and Grand Marnier whipped cream, Brisket Benedict, Classic Migas, Chicken Fried Steak Sliders on buttermilk biscuits with battered and fried prime rib and sausage gravy, Smoked Spinach Florentine and the Big Texas Breakfast ($9-$16).
The a la carte menu featuring FM Smoke House favorites including Chicken Fried Steak, Ghost Pepper Chili, Wild Boar Empanadas, Cabrito Street Tacos and Brisket Frito Pie is available also during brunch.
Mimosas, Franconia Lager Micheladas and Bloody Marys handcrafted with smoked pepper, house-infused vodka and a salted bacon rim are $6.
FM Smoke House is located at 660 Walnut Ridge Drive in Irving.
Cork Wine Bar Hosts Fundamenta
ls of Wine Series
Taught by owners Stephanie and Jeff Rennells,Cork’s Fundamentals of Wine Series will focus on basic wine varieties and regions, how to identify what you smell and taste, how to spot common defects in wine, how to select winefrom a menu, how to read a wine label, and the basics of how wine is made. Registration for series is $115 and interested parties can register at www.corkwines.com/cork-
Wine 101- The Basics (Wednesday, April 2)
This class focuses on basic wine varieties and regions, how to identify what you smell and taste, how to select wine from a menu when dining out, how to read a wine label, the basics of how wine is made and more.
WIne 201- Beyond the Basics (Wednesday, April 16)
You’ve got the basics, now you’re ready to build your wine knowledge and tasting skills. In this class, we’ll focus on territories and regions while also focusing on sensory recognition and palate building in wine. We’ll examine the wide array of aromas and flavors found in classic wine varieties. After honing our identification skills, we’ll explore the grape growing and winemaking techniques that impact these components. Cork’s wine experts will help you enhance your ability to analyze and talk about wine. You’ll learn not just the how, but the why behind what we experience and enjoy in each glass.
Wine 301- The Next Level (Wednesday, April 30)
Take your wine knowledge to the next level! This class will focus on identifying a wines structure and balance. You’ll learn how to pick out acid, tannins, sweetness, oak, and aging from a sip of wine, and use that information to figure out the grapes in the blend, and the region it comes from. We’ll also cover common wine flaws like cork taint, bacteria, and oxidation. Explore how to use your senses to detect subtle notes in a wine and be able to describe them.