Rare offering from Brooklyn Breweries. An imperial stout aged in bourbon barrels and bottle conditioned with champagne yeast.
72 hour sous-vide wagyu shortrib, Thai basil and apple terrine, local farm greens, and spinach puree. Featured at Uchi Dallas.
Thank you Tokyo.
Home cooked meal of sous-vide short ribs, stewed winter root puree, and local wildflower honey roasted Romanesco.
Whistle Pig 10 year rye whiskey—on the rocks. 100 proof, 100% Rye whiskey from an exceptional no-bullshit distillery out of Vermont.
A beauty from the Orkney Islands. The barrels holding the scotch are continually buffeted for years by a salty sea mist. Any nectar that evaporates from the barrels is replaced by sea air and gradually infuses into the Scotch. So unlike other coastal whiskys, known for a powerfully smokey campfire character derived from kilning the malt with peat, Scapa is nuanced. Notes of a floral honey, saltwater taffy and the umami character of seaweed.
A 2013 vintage from Austin's Jester King Brewery. It's a sour ale initially fermented with a bouquet of wild yeasts and bacteria, then blended with fresh local apricots and refermented in oak barrels.
Yellow tail sashimi, orange supremes, thai chili slivers, orange oil, golden tobiko, and micro greens. Featured at Uchi Dallas.
Shot for Community Beer Company. Dallas, tx
Museum of Natural History, Dallas
OG silver Skytops. I highly doubt a better skate shoe has been made. Favorite pair to this day.
Aurora festival, Dallas.
From Martin Kastner's plateware company Crucial Detail