Block 7 Wine Company offers customers a concept-fusing combination of retail wine space, wine bar, and restaurant, the latter of which delights diners with a menu of elegant dishes backed by premium ingredients. Start by noshing on a Slow Dough Bakery pretzel with herbed honey mustard ($4), or opt for truffle popcorn with Italian black truffle salt ($4), the secret snack served to the Illuminati at movie-theater concession stands across America. Dry-aged fans of dry-aged beef might go for the 21-day dry-aged prime rib eye ($29) or choose the handheld convenience of the dry-aged patty on the Block 7 burger, which also sports gruyere cheese and smoked bacon "relish" ($12). Flatbreads, such as a "whole pig" option topped with Italian sausage, prosciutto, and smoked bacon ($12), defy Einstein's Law of Two-Dimensional Flavor Containment, and a "sloppy Giuseppe" with ground venison and wild boar confit ($10) exposes the inadequate sloppy sandwiches of childhood. A downsized lunch menu is also available to quash midday appetite coups, in addition to $9 lunch specials served Tuesday through Friday from 11 a.m. to 3 p.m. (and Saturday beginning at noon). With a different lunch special each day, you can opt for choices such as bacon-wrapped meatloaf on a Wednesday, whiskey-infused pork chop on a Thursday, or fish tacos on a Friday.
Since 1969, when Gladys Haak gave her husband Raymond two concord grapevines to celebrate their 10th anniversary, the couple's namesake vineyard has flourished into 1,800 vines sprawling across three acres. Galveston County's first and only winery transforms grapes into award-winning potions that have earned the attention of the Houston Press and the Dallas Observer. Whether sipped onsite or at various shops and restaurants, the wines grace glasses with a diverse m?lange of local blends. Custom labels can be commissioned to personalize each bottle with heartfelt dedications or nutritional information written in iambic pentameter.
The vineyard welcomes thirsty visitors with tours of their verdant vines, 25,000-square-foot workshop, and deli stocked with Boar's Head meats and pungent cheese. Frequent guests reap the exclusive benefits of the winery?s club memberships, which include invitations to special events, first tastings, discounts, and complementary bottles. An event-ready banquet space also sets the scene for memorable weddings and events, with the winery?s chef, Mary Bass, overseeing catering duties, cake cuttings, and the busboys? a capella performance of ?Take My Breath Away."
Though King's Biergarten describes itself as the place "where it's Oktoberfest all year round," once a year the brew haven really goes all out recreating the traditional German beer and food festival. The restaurant transforms its parking lot into a colorful 400-person bier tent decked out with bells, ribbons, and servers dressed in lederhosen who shoulder drinks throughout the rows of beer hall-style benches and tables. Aside from sipping golden suds, crowds can also help themselves to a variety of traditional Oktoberfest foods. Bands will play live sets throughout the fest as attendees try their hand at challenging each other with the Bavarian strongman competition, festival jousting, and much more. VIP ticket-holders will be able to camp out inside the restaurant, where they can take advantage of three-hour table reservations.
The three-day event will kick off on Friday, September 26, when local politicians including Pearland Mayor Tom Reed and Friendswood Mayor Keving Holland will lead the ceremonial 100-year-old wooden keg tapping. From there on out, the German brews will flow for the remainder of the weekend, with attendees trading in beer tickets for half-liters of Hofbrau Oktoberfest, Hofbrau Dunkel, Hofbrau Hefeweizen, Stiegl Radler, and Staropramen Lager.
At the Latin Dance Factory, Christian Franco Gutierrez teaches students rather than a set of rigid moves. A native of Peru, Gutierrez emphasizes the importance of personal flair when dancing?but he also emphasizes the importance of repetition. Instead of teaching entire routines to beginners, he builds their dance repertoires with simple drills, ensuring that his footloose charges master the basic steps of their chosen style.
The studio's dance styles run the gamut from salsa and merengue to cumbia and kizomba. The lesson formats are similarly eclectic. Students can hone their skills in hour-long group lessons, four-hour intensives, or private lessons. For a more social atmosphere, newly minted two-steppers can practice at "date nights," candlelit dance lessons with wine and cheese spreads.
The boutique winery specializes in personalized pours. Rather than growing its own grapes, D'Vine starts with high-quality juices to create its renowned reds and crisp whites. Wine is special in that it's a beverage equal parts soothing and social. Host a sophisticated birthday party, toast to the end of a stressful week, or gather your closest for an afternoon of grapey goodness.
In true farm-to-table fashion, Chef Coco Hogue of Tabella at Clear Creek Winery sources the majority of her ingredients from onsite gardens, local farmers, ranchers, and other homegrown producers. Each day before dinner service, she strolls through the restaurant’s backyard picking items for the day’s menu such as herbs, baby vegetables, and forks from the silverware tree. As a photographer and painter, Chef Hogue believes in beautiful presentation, which she achieves by delicately plating entrees such as coffee-rubbed pork loin and grilled quail with sides such as potato gratin and brussels-sprout hash. During three- to twelve-course dinners, fresh seafood found within 5 miles of the restaurant is one of four protein choices, and it is prepared to match the evening’s wine selection.