Horseshoe Lounge Austin Fri, 03 Dec 2021 04:48:56 +0000 en-US hourly 1 Horseshoe Lounge Austin 32 32 Top List of Dallas Restaurants With 2021 Christmas Dinner Take-Out Thu, 02 Dec 2021 23:08:27 +0000

In the post-pandemic world, the new standard for Dallas restaurants and vacation dining is to include a take-out option. Meals on site are festive and traditional, but there is a whole sector of diners who have become accustomed to take out and delivery, and the restaurants are up to this challenge.

Here’s who’s offering take-out Christmas meals:

Dickey’s barbecue pit. Two packages include the complete feast (for 10 to 12 people) or the dinner for the feast (for 8 to 10 people) to reheat and eat with a choice of spiral-cut ham, smoked turkey, Cajun fried turkey, prime rib of beef. pepper and garlic or traditional prime rib, sides, sauce, rolls and dessert. Order in line or via the Dickey app.

Eatzi market and bakery. Christmas specials include fried macaroni and cheese, mini crab cakes, glazed ham, turkey breast, Rosewood Ranch Smoked Wagyu prime rib roast with a black pepper crust, Brussels sprouts with maple and cranberries, lobster macaroni and cheese, mashed sweet potatoes, Christmas log mocha, bourbon pecan pie and plate of Christmas cookies. Order by December 23 for a December 18-24 pickup. Items can also be picked up at all stores December 18-24, subject to availability. Eatzi’s will be closed on Christmas Day.

Elm & Bon. The Feliz Navidad inspired South of the Border dinner includes a plate of Christmas enchiladas with 3 turkey enchiladas with red chili or 3 cheeses from Oaxaca with green chili ($ 12). Sides cost $ 6 and include a lettuce salad, Anasazi borracho beans, cilantro rice and Mexican vanilla flan ($ 6) Order by December 24 at 5 p.m. online or at 469-498- 2525, for pickup on December 24 from 5:30 p.m. to 10 p.m.

Pies by the fireside. The Christmas take-out menu includes baked ham with chili and honey and exclusive Firesides lasagna, served with green beans tomatillos with almonds, Mexican street corn, caramelized mashed potatoes with sage, bread to Garlic Parmesan Yeast, Cranberry Mojo, White Chocolate Cranberry Bread Pudding with Maker’s Mark Butterscotch Sauce or Crispy Apple and Cream Cheese Honey Pie with Aged Balsamic Vinegar .Price: $ 195. Order before December 19 at 3 p.m. Send an email to

Golden Corral. Holiday meals to go include a choice of turkey or glazed ham with mashed potatoes, gravy, cornbread stuffing, cranberry sauce, yeast buns, an extra side (buttered corn, green beans , macaroni and cheese, steamed carrots or sweet potato casserole) and choice of pumpkin or pecan pie. $ 80, feeds 6-8. Order by December 21, pick up on Christmas Eve.

Kuluntu Bakery. The Oak Cliff Cottage Bakery makes a great Christmas bake with seasonal pastries and sourdough breads, including cranberry, orange and nut sourdough bread ($ 13), chocolate babka and l ‘maple ($ 16), gingerbread cake with bourbon cream cheese frosting ($ 45), peppermint crisp pie, a South African dessert that looks like iced cake ($ 25) and a Holiday treat box ($ 60) with South African goodies including chocolate and oatmeal cookies, “biscotti” biscotti, crispy peppermint fudge and chutney. Order in line before December 16 at 10 p.m. for pickup on December 23 from 4 to 7 p.m.

Logan’s Roadhouse. The 4-pound prime rib or turkey breast feast comes with a family-sized house salad, two sides, a dozen yeast buns and a Mississippi brownie. $ 100, serves 6-8. Order online.

Loro Dallas. The Christmas menu package includes butternut squash and onion soup, kale and Asian pear salad, honey miso glazed carrots, candied marbled potatoes, smoked porchetta, mango bread pudding. $ 190, for 4 to 6 people. Order in line by December 23 for pickup on December 23 and 24. 214-883-4983.

The Ritz Carlton, Dallas. Christmas To-Go includes mashed potatoes with truffles, prime rib and a sticky caramel pudding. Order before December 16 at 12 p.m., pick up on December 23, 9 a.m. to 5 p.m. $ 475, feeds up to 10. Email 214-922-4783

Soulman’s Bar-B-Que. The traditional holiday meal includes smoked turkey or spiral-sliced ​​holiday ham, with cornbread dressing, green beans, mashed potatoes, buns and cranberry sauce. $ 135, for 10 to 12 people. The new Soulful Holiday Meal features sliced ​​brisket and sausage with mac and cheese, ranch beans and buns for $ 150, for 10 to 12 people. The Cajun fried turkey deep-fried in peanut oil costs $ 85.

12 Steakhouse Cups. The holiday package includes empanadas and cheese bread, beef tenderloin, pork chop, 12-slice salad, broccolini, mashed potatoes and a homemade Brazilian flan or chocolate cake. Order in line by December 23 at 12:00 p.m. for pickup by December 25 at the latest.

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On 25th Anniversary of Opening, Owner of Texas Borders Reflects Area Growth Thu, 02 Dec 2021 19:50:16 +0000 When Kellie Messer opened Texas Borders Bar & Grill in Katy 25 years ago, the bustling neighborhood around Fry Road and Interstate 10 was an open field. There was no Katy Mills Mall, no LaCenterra, and no Grand Parkway.

In the quarter-century of opening Texas Borders, Katy has seen astronomical growth, and Texas Borders owner Kellie Messer has been part of that growth as her restaurant has moved and changed alongside the city.

Messer opened Texas Borders in 1996 shortly after moving to Katy. “When I moved to Katy, there was nothing there. I lived near Fry Road and there was literally nothing but open spaces on the road, ”Messer recalls. “I wanted to open a place that would be a bit like a ‘Cheers’ neighborhood where everyone knows everyone and where you make new friends and be part of a community.”

The restaurant offers American specialties and southern and Cajun cuisine.

Messer opened his first Texas Borders at the intersection of Fry Road and I-10. While the area is now bustling and populated, at the time there were very few businesses and Messer struggled to attract customers. To compound the problem, the booming area was under construction at the time, making it difficult for patrons to access the restaurant.

Messer recalled approaching Kroger shoppers with coupons to entice them to try his restaurant. “We were literally going out into the Kroger parking lot asking customers who were going to shop at the grocery store to come and try the restaurant with free fries and salsa,” she said. “I knew that if we could just get people to come to our doors and have dinner once, we would win their hearts. “

Messer’s instinct was correct. The first customers, drawn by the promise of free fries and salsa, became regulars and the business grew.

The district is also growing. When construction was completed, what was once a barren stretch of road became full of restaurants and businesses.

“There weren’t any restaurants in this area of ​​the Katy community when we first opened, but now, as I look at 25 years later, it has just exploded with many diverse restaurants across the board. “

The growth of the area was beneficial at first, but it quickly presented new challenges for Texas Borders. Messer lost her lease in the prime area of ​​Fry Road, so she moved her business a few miles west to the Westgreen and I-10 intersection.

“After 14 years in Fry Road and seeing so many changes in the area, we had to move,” she said. “I always say he’s my firstborn, because all my regulars came from that first restaurant.”

Fortunately for Messer, the distance to the new location was worth the trip for his regulars, and his business did not suffer from the move. The location flourished, and five years ago Messer opened another location on FM 1093.

The newer location has a full-size children’s play area, which Messer built to accommodate guests with young children. “One of my core values ​​is to be family friendly,” she said. “It’s not just for adults – it’s a place you can bring your kids too.” The outdoor patio also has a full bar with live music outside during the spring and summer months.

Reflecting on her years in business, Messer noted that the tremendous growth in the area that began around the time she opened Texas Borders has not slowed down. “Tons of homes are being built, more now than ever, and it’s helped make businesses successful here,” she said.

Messer is grateful to Katy’s community for being a part of her growth, she said, so Texas Borders is committed to giving back to the community. For the past three years, she has donated meals for 30 to 50 people to The Ballard House each month.

She has donated food to Family Hope of Fulshear for the past four years, and she and her husband regularly hold restaurant fundraisers. The couple also support the Krause Center for Girls and have helped the community during disasters.

The restaurant gained attention during Hurricane Harvey for providing free food to entire teams of first responders. Former Fort Bend County Sheriff Troy Nehls praised the restaurant on Facebook for its generosity, and the story went viral.

“When Hurricane Harvey hit, we were one of the only restaurants in Katy to be open and we fed virtually the entire community,” she recalls. “Sheriff Troy Nehls came in and brought a team of rescue teams for lunch. After my husband found out who they were, he went to take care of their bill. The whole restaurant stood up and applauded them.

During the pandemic, Texas Borders also fed more than 500 first responders, even as the restaurant struggled during the lockdown.

“Being in the community, we have seen, especially with the hardships of the pandemic, that people all over the world have been through so much,” she said. “We also struggled and had to create a new way of doing business, but it really helped us forge even closer relationships with the community. “

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Houston’s Top Chefs Host the Ultimate Sunday Dinner – a $ 100,000 Gourmet’s Nightlife Dream Thu, 02 Dec 2021 01:42:24 +0000

IIt’s one of the tastiest events of the year – the Urban Harvest Sunday Dinner fundraiser for which Houston’s best chefs work in a well-known restaurant kitchen to each create a spectacular dish for a crowd of demanding guests.

Over 200 paying patrons gathered at the stylish Guard and Grace steakhouse downtown for drink and dinner while supporting Urban Harvest’s mission to cultivate thriving communities through gardening and access to healthy food and local. The event raised nearly $ 100,000 for programs that include youth education, community gardening, gardening classes and popular farmers’ markets.

Celebrity chefs have tapped into local resources for their culinary creations directly from the farmers, ranchers and food artisans who attend the Urban Harvest Farmers Market. (The market is held every Saturday at Westheimer and Buffalo Speedway.) Each of the chef’s dishes was accompanied by white and red wines provided by Doug skopp imports from Dionysus.

For the first course, Chef Austin waiter Tony’s prepared salmon crudo with ruby ​​red grapefruit, celery and Vallone olive oil.

The second dish of mushroom ceviche, created by Musaafer Chef Mayank Istwal, was the highlight of the show and the crowd favorite. Well, it should have been because the dish, which consisted of trumpet mushrooms and mushroom coffee with coconut, curry leaf oil, red radish with lentil crisps, took several days to prepare.

The third course was Chef Ostia Travis McShane‘s corn, delicata squash and pecorino gnocchi.

Quite at home cooking in his own kitchen, Chef Troy Guard of Guard and Grace made oak-grilled Texas Wagyu Sirloin with macaire potatoes, candied baby vegetables and grilled carrot mash. , a hearty fourth course.

For the dessert finale, Eunice chef Drake leonards in partnership with the owner of The Baker’s Man Jacques Ephraim Guests treated to a vanilla bundt cake with pecans, white chocolate and fruit compotes.

There was no need for a late night Whataburger run after this feast.

PC seen: Executive Director of Urban Harvest Janna Roberson, Meredith and Fielding Cocke, Marguerite and Chris Johnson, Molly and Duncan Lamme, Lindsay and John Socha, Morgan and Chris Brown, Tiffany and Dennis Hatchett, Mithu and Shammi Malik, Janna and David Webber, Stuart Rosenberg and José Ocque.

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Koko’s Bavarian Spreads the Germans, Tèo Gelato Gets Boozy, Curry Pizza House is opening soon its doors and much more: all the news to thrill your taste buds – Food Wed, 01 Dec 2021 20:03:07 +0000

Here’s some of what’s happening on the Austin food scene, as evidenced by numerous PR posts, digital street words, and even occasional (verified) IRL tunes.

Ach! The array of German food and drink at Koko’s Bavarian is, as Kurt Wagner might say, unglaublich! (Photo by Mackenzie Smith Kelley)

Yes it is your Food news buffet for the first week of December 2021.

This Friday (December 3) is the opening date for Koko’s Bavarian. This Friday unleashes what is likely the best and most German-centric dining experience in town since the opening of Scholz – who, jawis to say something. Viddy this photo to the right and see our event listing for more…

This Saturday (December 4, 3 p.m.-9 p.m.), Sammataro Pizza in the Arbor Food Park (1108 E. 12th) celebrates its first anniversary with $ 1 pizza slices, pizza boxes and limited edition T-shirts (designed by Harlem-based artist Jay West), a DJ set by Stéfon Osaë, live music by King Monk and Norman BA $ E, and sips of great local drinks. Bonus: this popular Austin Oyster Co. will be on site and will peel from 3:30 p.m. to 6 p.m.

Ah, shit, we have to tell you that Kevin williamson, the owner and beloved chef of Ranch 616 has passed away. The community forward and Texas champion from Austin, who opened the restaurant adorned with giant rattlesnakes Downtown in 1998, is also credited as the man who invented this tequila and soda water drink called Ranch water. This Lone Star State just felt even more lonely …

The only possible way to improve a death is to celebrate the life behind it, and we hear that such a celebration of the late Chief Williamson is being planned. In our opinion, the only possible way to improve ranch water would be to replace tequila with sotol. We mention this in a clumsy attempt at sequence here, but also because we were thankfully transfixed by the tequila-adjacent sotol since we tried it out at Desert Door a few months ago, and, look – there’s a Texas Makers Market that’s going on at Desert Door in Driftwood on Wednesday (December 8) …

Speaking of program activities related to drinks, did you know that Teo Gelato and Milam & Greene have collaborated on a pair of bourbon ice creams? And that there is a terrific recipe for a percolator punch for all ages, spiced up with vacation here, courtesy of your the Chroniclethe editor of?

Why do we care about a California Bay Area franchise opening its first location in Texas? Especially when this place is in Cedar Park, in the old Teji’s Indian Restaurant on Whitestone, and not so close to the Chronicle HQ? Because it’s Curry Pizza House, that’s why. Curry Pizza House, which includes Chicken with masala curry pizzas and Palak Paneer pizzas and Carrot soufflé pizza and more, and, damn it, we’d be driving halfway to Lubbock for a party of this action. Note: Pizzas can be ordered with a thin or thick crust, and there will be gluten-free and cauliflower crust options available, and CPH offers their unique approach as well. chicken wings, marinating them in various curries and sauces such as tikka, achari and tandoori, and the venue will open later this month

Oh. My. God. Yes, National Cookie Day, yesssssss! (Photo by Tiff’s Treats)

Cookies, baby, cookies! Tiff’s Treats celebrates National Cookie Day (Sat Dec 4) giving a free hot chocolate chip cookie to anyone who visits a Tiff’s Treats store (limit of one cookie per person). During this time, the Furniture Mall of Texas will engage random cookie acts on this same blessed day, so right now they are asking the public to nominate a person or a place to receive a box of cookies. (Note: this is yu, citizen; you are beautiful audience.) Click on their Instagram and let them know where you would like to see the cookies delivered …

Oh, hey – we have just spent thanksgiving this year, is not it ? Which means, aaaaaaaah, here’s already the solstice and the new year, and – listen, we’re already getting ready a round-up of Christmas and New Year’s dining options for you, and we will put them into operation as soon as possible. But, word of wisdom, if you seek to mark Reservations in the fanciest and most popular places you better get started instant. Things are just a little bit gonzo in the food scene right now, aren’t they?

Now eat as best you can, citizen; Tip as if it goes out of fashion, and please pay attention to this Omicron with the folding chair.

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Boston investor buys apartments in Frisco’s $ 1 billion Gate development Wed, 01 Dec 2021 12:31:03 +0000

A Boston investor bought part of the $ 1 billion Frisco Gate development.

San Antonio-based developer Embrey Partners LLC has sold their 350-unit estate in The Gate Apartments to TA Realty.

The rental community is located on the west side of the Dallas North Toll Freeway, off of John Hickman Parkway.

“This is a luxury property in a prime location next to the Star District, home of the Dallas Cowboys and widely known in the area for its easy access to top quality dining and entertainment,” John Kirk, Managing Director and Executive Vice President of Development for Embrey. “The Frisco region is considered one of the most powerful submarkets of D-FW Metroplex and a highly desirable location for corporate offices. “

Domain at The Gate Apartments feature a courtyard with swimming pool and outdoor kitchen, a two-story fitness center and a dog park.

The Walker & Dunlop commercial real estate company negotiated the sale. Terms of the sale were not disclosed.

Embrey will continue to manage the property.

Embrey Partners since 1974 has developed over 42,000 apartments and over 6 million square feet of commercial properties.

TA Realty has managed over $ 30 billion in real estate.

The purchase of Frisco is TA Realty’s second recent purchase in North Texas. In mid-November, the company acquired five business park properties around the D-FW from Dallas-based commercial real estate firm Holt Lunsford Commercial.

Embrey Partners purchased the land for the Frisco project from Dubai-based Invest Group Overseas, which is developing the 49-acre The Gate mixed-use project.

Invest Group Overseas announced the details of The Gate in 2014 with plans to build over 2.3 million square feet.

The project is part of Frisco’s alleged $ 5 billion mile which includes the Star and Frisco Station developments.

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Frenzy of limited-edition articles in this Fort Worth Restaurant News Wed, 01 Dec 2021 00:35:14 +0000

This Fort Worth restaurant news roundup has a countdown. Most of the items featured here – whether they’re special menus or winter-themed drinks – are only available for a limited time. Run if you have to before you run out.

Here’s what’s happening in the restaurant news in Fort Worth:

Gong Cha Victory Heritage is a new bubble tea shop opening north of Fort Worth, on the northwest corner of I-35W and Heritage Trace Parkway, near the Alliance / Keller area, located in the same plaza Victory Shops as Kyodai Handroll Sushi. Gong Cha is a leading bubble tea brand which was founded in Taiwan in 2006. They attribute their success to the premium tea, products and services offered, including brewing fresh tea every 4 hours, making “pearls” or fresh bubbles every four hours, sourcing tea from the best Taiwanese estates and following strict quality control for all ingredients. Gong Cha United States became known for its “Milk Foam”, a lightly salted cream filling that gave the bubble tea category a new twist. They are mostly found in the Northeast, but also in all of the major cities in Texas including Dallas, Austin, Houston, and San Antonio, all of which happen to be the same cities where CultureMap has offices, so this is clearly one. very savvy company. . This will be their first location in Fort Worth, and they aim to open in December.

boos, Hooters’ fast and laid-back wing concept, opens its third Texas location in Bedford on Monday, December 6. Located at 4105 Hwy 121, it is owned by AE Restaurant Group, run by Cary and Jackie Albert, who bring 27 years of experience to the Hoots brand. Hoots Wings offers five cooking options for their wings – breaded, smoked, naked, boneless or roasted – with 14 options for sauces and dry rubs including spicy garlic, lemon pepper, Texas BBQ and garlic Parmesan cheese. The menu also includes shrimp, chicken sandwiches, and sides like fried waffles, toddlers, macaroni and cheese, and mozzarella sticks.

El Chingon offers three festive cocktails for the holiday season until December 31: You’re a Melon One, Mr. Grinch has Coconut Rum. Up to Snow Good features Rumple Minze Peppermint Schnapps, vodka, whipped cream, and a mini candy cane. Slay Ride offers Fireball Whiskey, Irish Cream and Whipped Cream. They are $ 11 each.

Jane southlake launched a Happy Hour Wine & Cheese Sunday through Wednesday from 3 p.m. to 6 p.m. with $ 3 off all 9-ounce glasses of wine and $ 3 off cheese boards.

Bedford Ice House has a new “Birria Melt”, made with grated braised sirloin, cheddar and mozzarella cheeses, toasted brioche and birria broth. This is a limited edition item available until December.

BoomerJack the neighborhood sports bar offers a new chicken and waffle dish, with smoked maple glazed chicken fillets served on a waffle, topped with a fried egg and maple syrup on the side; and a Jumbo Bretzel, a Bavarian pretzel served on a hook with homemade queso and spicy mustard.

Italian Grill from Carrabba offers a seasonal menu of specialties including Scampi prawns, a short Marsala rib with garlic mashed potatoes, Penne Martino with chicken, mushrooms and sundried tomatoes, and Chocolate Dream, a fudge brownie with chocolate mousse, whipped cream and chocolate sauce.

7 eleven has a new winter drink: Winter Wonderland Cocoa, hot chocolate mixed with a peppermint flavor. It’s available for a limited time, at the same price as their other hot drinks, and customizable with a range of toppings including marshmallows, cinnamon, caramel, a variety of creams, and chocolate sauce.

Bonefish Grill brought back his seasonal martini, the Winter White Cosmo, with Reyka Vodka, Cointreau, Elderberry liqueur St. Germain, white cranberry juice, lime juice and frozen cranberries.

Lakewood Brewery released new “Seduction” mixed six-packs for 2021, featuring two cans of each of the three favorite beers in their Seduction series: Double Stuffed, French Quarter and Sin Mint. This is the first time that Double Stuffed has been available outside of Lakewood Brewing Taproom; French Quarter and Sin Mint are both returning as fan favorites.

Miyoko’s dairy, a pioneer of vegan cheese, won a positive decision from the U.S. District Court for the Northern District of California in a lawsuit over its use of terms such as butter and dairy on vegan products. Meat and dairy industry groups argued that this is confusing for consumers. The lawsuit sets a precedent for other brands fighting to defend their rights to free speech.

Shell hut was acquired by TriSpan’s dedicated dining platform, Rising Stars, designed to continue expanding into more markets in Texas and beyond. Shell Shack founder Dallas Hale, who will continue to serve as CEO, has announced plans to open five new locations each year. TriSpan partner Anthony Freijy said they are also in the “early stages” of developing a highly differentiated and experiential “entertainment-and-eat” concept.

The 2022 Bars & Restaurants Fair, formerly known as Nightclub & Bar & Show, returns to the Las Vegas Convention Center from March 21 to 23, 2022. Early bird tickets start at $ 99 and are available until January 31, 2022. Bar & Restaurant Expo is a gathering of bars and restaurant owners and operators. The event provides access to vendors launching new products, networking opportunities, workshops, Las Vegas location tours and nightlife events.

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South Austin’s public engagement threatened by relocation of land use planning committee meeting place, commissioners say Tue, 30 Nov 2021 01:53:00 +0000 Deputy City Manager Rodney Gonzalez answered questions from commissioners and board members at a meeting on November 29. (Maggie Quinlan / Community Impact Journal)

City of Austin staff have asked the planning council and land use commissions to move their city hall meetings to a new location, but council and commission members said they thought the new location would block public engagement.

The new City of Austin License and Development Center, designed to streamline the city’s commercial and residential development experience, opened to the public in July. It is located behind the Highland Mall in North Austin.

In October, a memo from the city said the board of directors of planning and land use planning commissions would be moving their meetings to the 5,000-square-foot PDC conference center.

At a special meeting on Nov. 29, several board and commission members said that for residents of South Austin, the commute to the new center could prevent them from attending.

Jim Duncan, former vice chairman of the Zoning and Plating Commission, raised concerns about safety and accessibility, as bus stops are about half a mile from the building and crime is high in the area. region, he said.

Duncan presented images of the 10-mile circular radius around City Hall and the 10-mile radius around PDC, noting that much of southern Austin is cut into the latter radius.

Commissioner Timothy Bray asked how bringing the Adjustment Council and Land Use Commissions to the PDC would streamline processes, as the Council and Commissions also interact with City Council, often at the Hotel de city.

Deputy City Manager Rodney Gonzalez responded to questions from commissioners and board members, saying city staff needed more functional spaces for hybrid meetings that are both in-person and virtually broadcast.

Gonzalez said security will be improved at the PDC and staff will contact Capitol Metro to increase public transportation in that area. He said there had been no directive from city council to require the board of directors and commissions to move to the PDC.

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Sixty Vines encourages wine lovers to live sustainably with a new range of products Mon, 29 Nov 2021 19:58:42 +0000

Wine-focused restaurant has launched e-commerce site featuring recycled and artisanal cork products and will donate all proceeds to nonprofits in the wine region

Sixty Vines encourages wine lovers to live sustainably with a new range of productsDallas, Texas ( Since its inception, sustainability has been at the heart of Sixty Vines. That’s why this holiday season, the wine-focused restaurant is taking its eco-friendly practices to the next level by offering patrons the opportunity to purchase products that help protect wine country!

Since April, the first sustainable restaurant has asked its customers to recycle corks in the nearest Sixty Vines. In return, the guests received a taste of the tap. The corks were then recycled and shared with local artisans who handcrafted a variety of items for sale exclusively on All proceeds from the ecological initiative will be donated to a fund that supports wine countries around the world when needed.

Sixty Vines has launched its e-commerce site with the new cork products! Whether you’re at home on the sofa or enjoying a tasting in Bordeaux, it’s always wine time somewhere with these handmade items:

  • Watches (rose gold or gold) – Cork watch from the Somm collection. It’s the sustainable way to know when happy hour starts!
  • Coasters (set of six) – A set of six black and white marble printed cork coasters.
  • Wine labels – A pack of 24 cork wine labels. A sustainable way to give this holiday season!
  • Cork passport holder – Cork passport for when it’s time to take an Italian summer trip to the Chianti region.
  • Cork wine bag – Cork wine bag that can hold up to a 750 ml bottle of wine, lined and opening from the front.
  • Cork wine and cheese bag – Cork Wine & Cheese Tote for up to two 750ml wine bottles. Includes plastic glasses, cheese board, cheese knife and wine key. The perfect accessory for your next picnic!
  • Journal de Liège – 5 × 7 inch cork journal with ribbon bookmark and elastic strap to keep all your wine tasting notes safe.

“Sixty Vines sets itself apart because we are so much more than a wine-focused restaurant,” said Jeff Carcara, CEO of Sixty Vines. “We are proud to engage in sustainable practices that reduce our carbon footprint and protect our planet. With the help of our guests over the past few months, we have been able to reuse the corks and work with talented local artisans to create trendy new accessories that are suitable for either drinking and dining at home. or for your next trip to the vineyards. We can’t wait to see the response our ecommerce site will receive from wine lovers as we inspire more customers to live sustainably.

To view Sixty Vines’ range of recycled cork products,

At Sixty Vines, a real effort for sustainability and a love for Earth’s ingredients are ingrained in their DNA. Self-proclaimed “Vine Huggers,” Sixty Vines supports the greening of the wine industry, from growth and defamation to limited and reusable packaging. Sixty Vines doesn’t just practice this because taking care of the environment is the right thing to do, it also improves the taste of the wine. Every day, with every glass poured, Sixty Vines is shaping a Healthier Earth by removing bottles from landfills and protecting the world’s limited cork supply.

As an innovative restaurant with a commitment to sustainability, each Sixty Vines location features a 60-tap wine system that creates an eco-friendly approach to wine serving and creates the most ‘from the barrel’ tasting experience. close to hospitality. Wine on tap, the basis of the tap program, translates into less packaging and less waste for the environment, as a barrel holds 26 bottles of wine and 1,500 over its refillable life. This eliminates the mounds of glass bottles, labels, caps, foil, and shipping supplies that come with traditional wine bottles. Using reusable kegs and bottles, Sixty Vines is saving the planet, one sip at a time!

For more information on Sixty Vines, visit

Sixty Vines: Because food tastes better with wine.

About Sixty Vines

Often referred to as “the restaurant for wine lovers,” Sixty Vines is a globally inspired, seasonal restaurant brand that transports your senses to some of the best wine regions in the world. Sixty Vines’ innovative and environmentally friendly cask wine program allows customers to experience many wines while reducing their carbon footprint. Sixty Vines currently has five restaurants in Plano, Dallas and Houston, Texas, Winter Park, Florida, and Nashville, Tennessee, with growth plans. To learn more, visit

Cami Studebaker
Champion management

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In a Mineral Wells in full rebirth, there is something in the water Mon, 29 Nov 2021 11:10:28 +0000 MINERAL WELLS – You remember “The Shining”, don’t you? Houston’s Jack Nicholson, Shelley Duvall and their baby boy Danny – all three alone for the winter in a remote old hotel in the Rockies while “All Work and No Play” Nicholson drives himself crazy trying to write a novel? They are alone, that is, save for ghostly guests of decades past, sliding down a crowded ballroom dance floor in their tuxedo and jewelry sets.

I have to admit that the 1980 Stanley Kubrick classic came to mind during a recent visit to the Shattered Hulk that was once the splendid Baker Hotel. Climbing 10 flights of dark and narrow interior stairs behind my guide Cody Jordan, it was hard to imagine Judy Garland, Clark Gable and Will Rogers as hotel guests, but they were there. Marlene Dietrich and the Three Stooges too. (Imagine Curly, Larry and Moe tripping over themselves as the glamorous actress walks by.) Legend has it that Bonnie and Clyde stayed at the Baker and had the carpet removed in the hallway outside their bedroom, so that they can hear the hard-heeled click of the approaching law.

The Hollywood elite, Texas swells, and their counterparts from across the country flocked to the Baker like doves settling in at sunset. They were drawn to the glamor of the place, drawn to the magnificent spas and the hotel’s large 232,000 square foot swimming pool with the healing mineral waters that gave birth to this small town 80 km southwest. of Fort Worth.

Catching my breath as I followed Jordan out of the stairwell, I started to get a better idea of ​​what the Baker was like as we made our way to the high-ceilinged Cloud Room. The top-floor ballroom is as impressive as ever with its enveloping wall of windows and doors offering panoramic views of the city and its cozy hills shrouded in greenery. (By the way, you call them “mountains” in Mineral Wells; the bigger ones have names.)

Large Big Band orchestras performed in the Cloud Room and the Brazos Room on the first floor. Glen Miller entertained; Guy Lombardo too. “A famous seaside resort; a lot of rich women, ”recalls Lawrence Welk in his autobiography.

Someday, in the not-so-distant future, the Baker, a cracked and decaying shell, will be what he once was, only better. That’s the $ 68 million restoration vision for a public-private development consortium that plans to reopen in 2025.

Jordan, my tour guide, oversees downtown properties for one of the developers, Mineral Wells native Randy Nix. Not that long ago, Nix sold all of his Chicken Express franchises in Oklahoma and reinvested in his hometown. His company, NSC Properties, is in partnership with lead developer Laird Fairchild, co-founder of Hunter Chase Capital Founders, a real estate development company based in Southlake, a suburb of Metroplex.

For Mineral Wells, it’s always been about water. The settlers who arrived in the late 1870s knew their well water smelled and tasted strange and were suspicious at first, but when they dared to drink it they somehow felt better. Some swore that it healed everything that afflicted them. Perhaps it was lithium, traditionally used for mental and mood disorders.

Word spread, and soon thousands of people made a pilgrimage to the small town to bathe in the mineral-rich water and drink it by the gallon. Residents began to build wooden pavilions around their wells and charge for water. Others have rented rooms or built large guesthouses. The Texas and Pacific Railroad arrived in 1891, and hotels, bathhouses, shops, and restaurants began to flourish.

In the 1920s, San Antonio-based hotel mogul TB Baker noticed the vibrant little spa in the Palo Pinto Mountains. Baker already owned and operated 11 of the state’s most distinguished hotels, including the Gunter, St. Anthony, and Menger in San Antonio; the baker in Dallas; Texas to Fort Worth; the Galvez in Galveston; the Stephen F. Austin in Austin; and the Edsons at Beaumont.

In the fall of 1929, two weeks after the stock market crash that triggered the Great Depression, Baker opened the largest of all. The 14-story Spanish Colonial Revival-style structure housed 450 rooms and was one of the first hotels in the world to be fully air-conditioned. Visitors could enjoy mineral baths and massages at luxury men’s and women’s spas. They could splash around in an Olympic-size swimming pool, go boating on a Baker-built lake, work out in a fully equipped gym, or play golf on a course at the foot of a nearby hill (mountain). In the evenings, guests could choose from a gourmet menu at the hotel restaurant, then dance the night away on one of three dance floors, including the opulent Cloud Room.

A quarter-page ad published in state newspapers in 1932 boasted that “the famous mineral waters of Mineral Wells are a major reason so many people come here; why doctors send so many, who are not sick, but who benefit immeasurably from the water, especially people with a sticky (sic) or rheumatic tendency. . . . “

Baker’s heyday didn’t last long. In the 1940s, people who felt “majestic or rheumatic” were more likely to see a doctor than “take the waters” in a hotel spa. The famous fickle of Tinseltown has drifted to other playgrounds. As tourism faded, the once glamorous baker followed suit. Its owner closed the hotel in 1963. Reopened like a shadow of himself in 1965, it closed in 1972.

The demise of the Great Old Lady also coincided with the decline of Mineral Wells as a military town. Nearby, Fort Wolters, built during World War II and used by the Air Force as the main helicopter training center during the Vietnam War, had helped keep the city going. When the Pentagon shut down the facility in 1973, its host, like so many small and medium-sized towns in Texas, lost its purpose. A population of 28,000 in 1970 fell overnight to 11,000. (It is now about 17,000.)

For decades, the Baker’s shadow has hung over the once bustling downtown streets, now dotted with abandoned brick and stone buildings. Several plans to restore the Baker and another nearby historic hotel, the Crazy Water, never materialized

This time it’s different, Mineral Wells native David Hawes assured me. Hawes is an expert in urban finance who divides his time between his childhood home and an apartment in Houston. His Houston-based company Hawes Hill & Associates helps cities and towns in Texas create Tax Increase Reinvestment Zones (TIRS). The university’s former drum major – also director of economic development for his hometown – today strives to maintain a complex training of developers, architects, town planners, curators and civil servants marching through the same direction.

It’s different this time around, he says, as local officials and developers recognize that the hotel’s revival and the city’s takeover are symbiotic. “There has to be a balance between a stable economic base, tourism and manufacturing,” he told me. “It’s like a three-legged stool that has to stay balanced.”

The Baker will attract visitors, especially the Metroplex 45 minutes away. They will come to enjoy the magnificent new fitness center run by Four Seasons; they will choose the luxury hotel as their wedding venue and as a friendly space for corporate meetings. But there must be more to do for visitors beyond the hotel.

To that end, Hawes is thrilled to see the restoration of historic Crazy Water, a $ 21 million effort funded largely by local investors, including Nix. Built in 1916 as a seven-story hotel, Crazy Water is reopening as a combined two-story guesthouse and apartments on the remaining floors. All of its retail stores on the ground floor are operational.

“Downtown development is 10 times bigger than the baker,” Hawes said as we lunched at a trendy restaurant anchoring a unique downtown space called The Market at 76067, developed in 2019 by the wife of Randy Nix, Misty, and a partner, Shawn Brown. About 100 local vendors are doing business inside a restored historic building on Route 281 Main Street in Mineral Wells. The stores offer gourmet products, antiques and home decor, women’s clothing, and other items appealing to an upscale market.

The Market also serves as an incubator. Once a business begins to thrive, its owner is encouraged to move to one of the city center’s roughly 100 unused or underused buildings, 40 of which are historic. The experiment seems to work.

“I’m just glad to be back home,” Hawes says as we drive into town. He is also proud to tell you that he drinks water every day. And, yes, he does feel good.

Twitter: holleynews

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trash cans allow New Orleans oyster enthusiasts to donate shellfish to the reefs | Louisiana News Sun, 28 Nov 2021 20:13:00 +0000

NEW ORLEANS (AP) – An environmental group that makes oyster reefs from shellfish collected from restaurants in the New Orleans area now has a new partner so everyone can contribute.

“After enjoying oysters at home with your family and friends, you can help protect our coast” by bringing seashells to a public repository, said Kellyn LaCour-Conant, director of restoration programs at the Coalition to Restore Coastal Louisiana.

The organization has created four reefs with seashells collected from restaurants since the launch of the “Restaurants to Reefs” program in 2014.

The Green Project, which operates a salvage store and a paint recycling project, now has purple oyster collection bins outside, the coalition said in a press release on Friday. People can drop off their empty oyster shells from 11 a.m. to 5 p.m. Wednesday through Saturday.

Another environmental recycler had done this. But Glass Half Full had to put this on hold after Hurricane Ida hit in late August, according to the press release.

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Reefs provide homes and nurseries for hundreds of species of marine animals and plants. Each oyster can filter up to 25 gallons of water per day. And the reefs slow down the waves that endlessly eat away at the Louisiana coast.

The coalition’s recycling program used more than 5 tons (4.5 metric tons) of seashells to build 1.3 miles (2.1 kilometers) of living shoreline.

Twenty-three restaurants paid for pickups ahead of the COVID-19 pandemic, coalition spokesman James Kelly said in an email.

“All shell collecting in the city ceased when restaurants closed at the start of the lockdown here. So we went to zero restaurants overnight, and then slowly rebuilt the program, ”he said in an email. He said 13 are participating now.

The chefs brigade, which ran a meal assistance program during the first wave of the pandemic, helped recruit restaurants, he said.

The four reefs created so far are in Biloxi Marsh, Barataria Bay, Pointe-au-Chien and Adam’s Bay. The organization plans to expand the Pointe-au-Chien reef in the summer of 2022.

The Nature Conservancy is working on an oyster shell recycling program in Mississippi.

At least 13 other states have had such programs. A pre-pandemic investigation has found them in Texas, Alabama, Florida, nine east coast states and California, said Tom Mohrman, director of marine programs at The Nature Conservancy earlier this month.

Copyright 2021 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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