Category Archives: Uptown

Taco Trail Teams Up With Urban Taco and Deep Ellum Brewing Co. for a Beer Pairing Dinner

Double Brown Stout six hour braised barbacoa taco topped with cebollitas and jalapenos asados, cilantro and salsa roja paired with Dallas Blonde Ale (1)

Myriad restaurants and bars have hosted highfalutin beer dinners with sticker shock price tags, but rarely have they offered affordable dining events, especially locally. (The Common Table’s Pour Man Dinner series is one exception.) Lobster and Dogfish Head Noble Rot are a fine and dandy coupling, but who eats like that everyday? Beer, like the taco, is for everyone. The two belong together. That’s why I hosted taco truck and beer extravaganza TacoCon (Cerveza) at Four Corners Brewing Co. And I’m not done yet. Now I’m partnering with Urban Taco and Deep Ellum Brewing Co. to present a proper tacos and beer dinner.

The five-course “Tacos + Beer” dinner at the Uptown Urban Taco is a one-night-only event showcasing beer-inspired dishes, among them Urban Taco classics and new items created specially for the event, alongside DEBC’s local craft beers. The latter includes Holy Mole Brew, an exclusive release that pays tribute to Urban Taco owner Markus Pineyro’s mother’s mole poblano recipe. That delightful concoction will be served with the Churrnut, a churro-doughnut filled with housemade cajeta and topped with chocolate Abuelita. Also on the menu—and this one I’m really jazzed about—it is the Double Brown Stout six-hour braised barbacoa matched with Dallas Blonde ale. The contrast works beautifully. A salsa and beer trio kicks off the meal.

Seating and the commemorative custom pilsner glasses are limited. So make your reservation for the $45 dinner by calling 214-922-7080 or visiting the Eventbrite page.

WHEN: Wednesday, October 2, 6:30—9:30 p.m.
WHERE:  Urban Taco Uptown, 3411 McKinney Ave., Dallas, TX 75204
COST: $45 per person. Reservations required   
 

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Taquería La Ventana

La Ventana

Mike Karns has it made. In one corner—in one building, actually—across from the new Perot Museum of Nature and Science and a Frisbee’s throw from Klyde Warren Park, The head of Firebird Restaurant Group has three restaurants for three demographics. Anchoring the property is the de facto flagship outpost of the El Fenix chain. Next door, the second Meso Maya—the first is on Preston—offers chef Nico Sanchez’s gourmet Mexican fare for a chic set. Behind that, walk-up Taquería La Ventana serves classic tacos in tortillas made from nixtamal, for those who might only have enough time for a nosh at one of its outdoor tables. And for that, it’s perfect. Aside from food trucks, you’d be hard pressed to find such convenient and adequate grub at the border of Uptown and Downtown. Even if La Ventana’s menu contains offensive language (more on that later). Continue reading

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Tiffany Derry Wants to Open a Taquería

Image: Courtesy of Strauss Marketing Public Relations

“Do you know something about me?” Tiffany Derry asked me, laughing, as if I was privy to a secret. I had inquired about the tacos possibility of seeing on the menu of her delightful restaurant, Private Social, open to the public today. It was Friday afternoon and the staff of the new Uptown eatery, which was to hold a red-carpet grand opening that night, was electric with camera crews, the last-minute rotating of vases and a kitchen staff supplemented with Top Chef alumni. 
Chef Derry, though, was ebullient as ever. After the formal interview I presented in my capacity as a writer for another media outlet, I raised the taco question. Her answer was straightforward: While it hasn’t been finalized, there will be a taco section on the lunch menu.
That wasn’t the kicker. Derry offered more bits.
“I have a love for tacos,” Derry said excitedly. “I want to open a restaurant built around tacos.” She hinted at possible offerings. “Mmm…lengua. And you don’t see nopales around here. You have these places that do tacos but they don’t make their own tortillas. Why? I have fantastic ideas about tacos.”
If Derry’s tacos are anything like her pork buns, an appetizer I’d like to crawl inside of for nap, then there is promise (there is certainly room in the DFW market) for more specialty tacos.

No timeline for the new project has been set.

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