Drink Wine Like a Pro 101

Posted: // Filed under: D&T Drive Inn, Down House, Treadsack.

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 »

Hello, Slow Food.

Posted: // Filed under: D&T Drive Inn, Treadsack.

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 »

Hop Delusion, A State of Mind.

Posted: // Filed under: D&T Drive Inn, Uncategorized.

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 »

The Heights’ newest old dive bar has plenty of soul: A beer guru lets you in on its secrets

Posted: // Filed under: D&T Drive Inn.

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

A Look Inside D&T Drive Inn, a Classic Ice House

Posted: // Filed under: D&T Drive Inn.

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.