Press & Media
We're making our mark and announcing exciting new developments frequently.
Bartenders Shout Out The One Gin They’d Drink Forever
Gin isn’t for everyone and that’s totally okay. For some, the juniper-based, herbal, and botanical-centric spirit is loaded with bold flavors that don’t appeal to their individual palates. Drinkers who love gin, on the other hand, drink it all year long. They’re more than happy to imbibe a gin & tonic, dry martini, or gin gimlet in the middle of winter, spring, summer, fall … always.
Bartenders Name The One Tequila They Could Drink Forever
There’s no “bad” season for tequila, even in December as the holidays approach. We have no trouble enjoying a well-made, warming blanco (un-aged) tequila during the colder months — it’s such a versatile mixer. But winter is an even more ideal season for a bottle of reposado (aged up to a year), an añejo (aged up to three years), or even the deep, oaky extra añejo (aged three years or more).
Regional Italian Cuisine is Coming Soon to the Dallas Arts District
La Stella Cucina Verace, a restaurant focused on preparing regional Italian dishes, is opening soon in the downtown Dallas Arts District.
News Bites: Italian Restaurant Replaces Flora Street Cafe and El Centro Freshman Dubbed World Food Champion
Welcome to SideDish’s weekly dispatch of need-to-know News Bites, from quiet closures to opening updates and everything in between.
La Stella Cucina Verace Headed for the Arts District
If you’ve strolled down Flora Street recently, you might’ve spied papered up windows announcing a forthcoming restaurant: La Stella Cucina Verace. The restaurant, helmed by chef Luigi Iannuario, promises authentic, regional Italian fare. Expect, then, imported prosciutto that’s hand sliced tableside, house-made pastas, and a dry-aged meat program. Can it really replace the house that Stephan Pyles built? Probably not in the same way. But it’s nice to have another pre- and post-event dining option in the Arts District. Dallas Morning News has a few more details here.