Today marks the first day of Travis Hinkle’s new Wine Education Program. Hinkle, Treadsack’s Beverage Director, designed a 12-week introductory class to the world of wine for restaurant professionals, available to all Treadsack employees. Once the 12-week ends, the program will cycle from the beginning three times a year. This will give all employees an… Read more »
Last Thursday, D&T Drive Inn hosted a Happy Hour for Slow Food Houston. Chris Cusack and Benjy Mason spoke on how their restaurants reflect their values on the importance of local food supplies and education. Their goal is to be an industry leader in providing high quality products to consumers and to the industry. “Values… Read more »
By: Reid Schroder, a Manager at Down House Citra : High in alpha acids with a floral and tropical citrus aroma as bright as a clear summer day and a bitter bite that you won’t want to stop lingering. Simcoe : Now we’re moving towards the piney end of the hop spectrum. Earth and herbal aromas… Read more »
D&T Drive Inn celebrated a wonderful birthday last Saturday, May 22nd. We served our fair share of BBQ, beer, and smiles from open to close. We are blessed to have had a successful year in the Heights as well as the much needed, ongoing support of the community. We tapped these awesome beers: Lone Pint… Read more »
Many thanks to Alison Cook for her great post on chef Mike McElroy’s bourbon-smoked chicken! It’s true, the bourbon-smoked chicken is on the menu every Sunday starting at 2 p.m., served as a basket with potato salad, a roll, and a pickled pepper for $8! Read the post here. Ministerien, schulbehörden und fachgruppen bemühen sich… Read more »
Great profile on our very own Jason Moore, head honcho over at D&T in CultureMap! Several sipa students recently participated in the mobiletech4socialchange conference in new york in february, hosted by mobile active, an organization that promotes innovative use of mobile paper writer within https://pro-essay-writer.com/ phones for social impact
After months of renovations, D&T Drive Inn passed its final inspections this morning and will open tonight at 5:00 p.m. Although ice houses are typically known for serving beer in bottles or cans, D&T has upped its game with about 50 taps of mostly craft selections. Two frozen drink machines will spin a few different options, but both owner Chris Cusack and Down House chef Benjy Mason expressed a fondness for a frozen shandy made with Pabst Blue Ribbon. In terms of food, a kitchen will start producing light bites and sandwiches in the next few weeks, but, for now, the only food will be a steak night on Tuesday and a Sunday fried chicken dinner.