Postino’s Battle of the Bruschetta runs all summer at both locations (Courtesy photo)
Foodie Fridays is serving up the dish on restaurant and food news, trends, events and specials.
Postino’s annual Battle of the Bruschetta returns for a summer-long competition
Postino WineCafé’s second Battle of The Bruschetta is a bracket-style competition between four limited-time bruschetta recipes. Four out-of-the-box bites like French Onion (roasted garlic aioli, gruyere, braised white onions, melted brie), Buffalo Cauliflower (buffalo cauliflower, cambozola ranch yogurt, celery, chives) and Philly Cheesesteak bruschetta (roasted garlic aioli, chopped steak, caramelized onion and peppers, fondue, chili oil).
For a sweeter profile, the Berry Mascarpone is made with blackberry mascarpone, graham cracker streusel, macerated blueberry, lemon and powdered sugar.
The competition began July 1, with each “battle” running for 30 days at both the Southlake and Addison locations. The finals begin Sept. 1, with the champion crowned on September 16. During each battle, guests can order two competing bruschetta flavors and vote on their favorite by texting “BATTLE” to (602) 637-1510 for each round.
The champion bruschetta will earn a permanent spot on the Postino menu this fall for all to enjoy.
Last year, over 28,600 votes were recorded across the country, crowning ‘Mexican Street Corn’ the winner, and earning it a spot on the current Postino menu.
The lineup:
- Battle 1: now-through July 31| Berry Mascarpone vs French Onion
- Battle 2: August 1- 31 | Philly Cheesesteak vs Buffalo Cauliflower
- Battle 3 (Championship): September 1 – 15 | Winners of Battles 1 and 2
- Champion announced on @postinowinecafe social media: Sept. 16
The Saint’s new Proper Jazz Brunch gives a nod to the area’s jazz history
The Italian steakhouse in the Lower Gaston District, announced its new Proper Jazz Brunch. This addition features an indulgent new lineup of brunch dishes and cocktails, paired with live jazz by local artists every Sunday from 11 a.m.- 3 p.m.
“Jazz has deep roots in our part of Dallas and we wanted to honor that legacy by pairing the best in local jazz with the best in brunch,” Andy Hooper, owner of The Saint said in a press release. “We’re elevating the norm by making brunch an experience. Sundays at The Saint are a community celebration and we can’t wait to host everyone.”
Chef Jacob Williamson’s brunch menu features highlights like Texas Wagyu Benedict with housemade beef belly, toasted focaccia, blistered cherry tomatoes and Wagyu hollandaise; French Toast Waffles with whipped cream, macerated berries, and amaretto caramel; and Steak & Eggs with grilled beef tenderloin, crispy poached egg, arugula, and Barolo reduction.
The Saint’s bar program has created a selection of spins on brunch classics like mimosas, spritzes and coffee drinks. Standouts include the Blood Orange Mimosa with blood orange IPA and prosecco, the fresh watermelon-forward St. Spritz, and a unique Coffee Negroni, made with gin, coffee-infused vermouth and orange.
Reservations for Proper Jazz Brunch are highly recommended and can be made via Resy, Open Table or at TheSaintDallas.com.
Chef Molly Winkler
Fish City Grill names Molly Winkler as Executive Chef
As it prepares to celebrate its 30th year in operation, Fish City Grill has named Molly Winkler as its new Executive Chef.
Winkler comes to Fish City Grill most recently from Imperial Fizz, where she served as Executive Chef for TJ’s Seafood in Dallas. Following her culinary education at the Art Institute of Dallas, Winkler did a stint training at Walt Disney World before moving to a variety of culinary leaders. In North Texas, she’s also served as a Corporate Chef for Lombardi Family Concepts and as Executive Chef at Happiest Hour.
Fish City Grill and Half Shells co-founder Bill Bayne said in the announcement. “As we seek to stay relevant with our current customer base, we also want to be able to appeal to a younger but still mature demographic by offering newer menu and chalkboard items that are on trend, fresh and unique. Molly will be a key leader in ensuring our brand’s relevance by enhancing our menu, our culinary execution and seafood expertise.”
Winkler expressed pride to join the team.
“I have long admired the culture of friendliness and excellence that Bill and Lovett Bayne have built with Fish City Grill,” she added. “I am proud to be a part of the evolution of the Fish City Grill and Half Shells brands as they enter their next decade. I know we’ll continue to exceed the standards of our regular customers and introduce Fish City Grill to a whole new generation of diners across the region.”
Hai Hospitality now offers sushi boxes to go
Hai Hospitality announced recently that it is expanding its delivery and to-go offering with the addition of the multi-tiered Sushi Box available at all Uchi, Uchiko and Uchibā restaurants.
The Sushi Box experience is available in three options: Ichi, featuring nigiri, maki, and crudo; Ni featuring nigiri, maki, crudo and chirashi, a selection of sashimi and rice to combine to form a Japanese Rice Bowl; and lastly, San, a box that contains everything in the Ni box and two types of caviar. The boxes may be picked up or ordered for delivery via Uber Eats and are available daily in limited supply.
To learn more or place an order, click here.
And speaking of the Uchi concepts, Uchiko opened a new North Texas location in Plano’s Legacy West.
Barrel & Bones to host Milam & Greene Whiskey dinner
Take an exclusive journey marrying smokehouse flavors and premium whiskey as Barrel & Bones The Colony partners with Milam & Greene Whiskey for a dinner event at7 p.m. Wednesday, July 17.
The menu features five courses, each featuring a Milam & Greene pairing:
First Course
Seared Ahi Tuna Tacos
Curry Rubbed Ahi Tuna, Avocado, Seaweed Salad, Sweet Chili, Toasted Almonds
Served with Apple SMASH
Milam & Greene Single Barrel, Lacto-Fermented Apples, Mint, Ginger-Vanilla Syrup
Second course
Frenchie Peach Salad
Charred Texas Peaches, Red Onion, Micro Arugula, Candied Pecans, Port Salut-Peach Cheese
Served with Boulevardier
Milam & Greene Rye, Campari, Sweet Vermouth, Luxardo Cherry
Third course
Duck Confit Pot Pie
Moulard Duck Confit, Roasted Veggies, Black Truffle Sauce, Flaky Crust
Served with Old Fashioned
Milam & Greene Very Small Batch, Walnut Bitters, Demerara
Fourth course
Smoked Tomahawk Pork Chop
Vanilla Rubbed Duroc Pork, Dark Cherries Mole, Dauphinoise Potato
Served with Godfather
Milam & Greene Bottled In Bond, Disaronno
Fifth course
Triple Chocolate Mousse
CBD Brownie, White, Milk & Dark Chocolate Mousse, Chocolate Fudge
Served with Espresso Martini
Milam & Greene Triple Cask, Mr. Black Cold Brew Coffee Liqueur
Milam & Greene is an award-winning, independent American whiskey range and was named “2023 Rising Star Spirits Company of the Year” and “World’s Best Whiskey” by Forbes.
Tickets for the Milam & Greene dinner are $70 per person plus tax and gratuity and can be purchased here. Barrel and Bones is lcoated at 2801 Plano Parkway, Suite 140 in The Colony.