Goodfriend might not exist if there were back yards in New York City. When he tired of the fact that a bar was the only place he could go to drink with his friends in New York, Goodfriend's apocryphal idea man purchased a storefront space in Manhattan, packed a cooler full of Kronenbourg beer, set up a few lawn chairs, and invited his closest and dearest. The Dallas pub is a take on that man's original conception, with a few twists. The most significant of these is the space: instead of a sparse storefront, they've set up in an airy, loft-like tavern full of wood beams and exposed pipes. But the idea has remained the same—Goodfriends strives to be an inviting gathering place for friends to socialize over drinks and share in a quality meal. Just don’t expect a single cooler full of Kronenbourg. This incarnation of Goodfriend features 16 beers on tap and a selection of more than 60 bottles, many of them limited availability beers, others from local and craft breweries. And chefs Jeana Johnson and Colleen O’Hare have designed a menu that mirrors the bar’s philosophy: unpretentious grass-fed beef burgers piled high with such ingredients as spicy house harissa, white cheddar, and onion bacon jam. And to further the theme of friendship, the menu suggests beers that pair well with each burger and what to say if that burger asks them to help on moving day.
At BoomerJack's Grill & Bar, diners feast on spicy and savory dishes, complemented by refreshing drinks and the frequent shouts of cheering sports fans. Appetizers include hand-battered and fried mushrooms, pickles, and the restaurant?s eponymous Boomer chips, freshly sliced jalape?os served with a homemade sauce. Chefs also sculpt a half pound of ground beef into a behemoth of a burger, adorned with aged cheddar or blue cheese crumbles. Lemon pepper or Cajun seasoning spices up a fillet of farm-raised catfish, while grilled peppers and onions top Ray?s sizzling sausage sandwich made from ground filet mignon and pork.
During a trip to Munich's Oktoberfest in 2009, lifelong Texans Brad Perkinson and Michael Vieth developed a thirst for delicious craft beer. When they returned home, they set loose that passion on beer brewed in their home state. After getting laid off from his day job, Perkinson decided to turn his passion for brewing into a business, and founded the FireWheel Brewing Co. Today, droves of loyal customers eagerly sip and sample bottles of brews such as the rich, hoppy Texas Pale Ale, or the creamy, intense Midnight Ninja American Black Ale. During weekly tours, visitors watch the chemistry-magic of the brewing process first-hand. Guests end their tour with complementary FireWheel beers served in a pint glass, rustic mason jar, or even more rustic upturned ten-gallon hat.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
It was April 2005 when planters began the painstaking task of rooting 7,000 vines in the rich, rocky soil of Cathedral Mountain Vineyard. Situated just 19 miles south of Alpine, Texas, the location was ideal––plentiful sun and chilly nights would sustain the Tempranillo, Syrah, Grenache, and Mourvedre vines until the grapes were ready for harvesting. That day finally arrived in 2006, when cultivators descended upon the vineyard to reap the first fruits destined to become Times Ten Cellars' Spanish- and Rhone-style wines. These may seem like extraordinary lengths to go to for a decent pour, but one look at Time Ten’s wine list is all it takes to realize its founders’ fondness for Texan-born wines knows no bounds. At the tasting bar, guests can sample limited-release wines such as Cathedral Mountain Vinyard's Dessert Red or Vino de Piedra, alongside other domestic vinos from the Lone Star State, as well as those from California and––on occasion––even Italy. On select nights, jazz music drowns out the chorus of sipping rising up from the comfy cocoa arm chairs in the lounge, and Times Ten Cellar's also offers occasional classes for anyone looking for an excuse to expand their knowledge of wine or stick their nose in other people's glasses.