My car smells like ink, so it must be time to celebrate—to celebrate another issue of Sugar & Rice and to celebrate storytelling and the Gulf Coast. I love working with writers, photographers, and artists, spending time rearranging words, and helping craft stories, but nothing beats finally sharing those stories with people. It makes all… Read more »
We’re thrilled to say that the very first issue of Sugar and Rice is printing as we speak! It’s been a long and rewarding process, and it’s extremely exciting to be at this point. If you haven’t subscribed or pre-purchased the first issue, we encourage you to do it now (click here for subscriptions), because this… Read more »
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.