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    Bartenders Name The One Tequila They Could Drink Forever
    CHRISTOPHER OSBURN

    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
    Polly Anna Rocha

    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
    ROSIN SAEZ

    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.

    Bartenders Shout Out The Most Undervalued Bourbons On The Market
    CHRISTOPHER OSBURN

    Bartenders Shout Out The Most Undervalued Bourbons On The Market

    Bourbon is a complicated spirit. This corn-based whiskey (usually but not exclusively made in Kentucky) seems to have two distinct sides. On one side are the reasonably-priced, easy-to-find bottles. The other side is filled with allocated, over-priced, unicorns that bourbon aficionados would consider selling at least one of their kidneys to add to their collection.

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