Gin Dinner at the Rienzi

Posted: // Down House, Hunky Dory, Treadsack

Recently at the MFAH Rienzi, Chefs Richard Knight and Benjy Mason of our upcoming restaurant Hunky Dory, Chef Samantha Mendoza of Triniti, and Jeremy Olivier, head bartender of Down House, presented guests with a four-course dinner, cocktails, and an educational and entertaining lecture on the history of gin. Highlights of Olivier’s lecture included the journey… Read more »

Printing + launch party news!

Posted: // Sugar and Rice, Treadsack

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 »

Your Favorite Vices Under One Roof

Posted: // Down House, Treadsack

Really cool article in Texas Monthly on coffee, beer, and when the two come together. With a few great quotes from DH owner Chris Cusack! Really cool to see so many great Texas companies represented: Progress Coffee, Wright Bros., Austin Beerworks, Peticolas. Incredible to think about where we are now vs. just a few years ago…. Read more »

Down House brain trust, Leftwich to launch new food mag

Posted: // Sugar and Rice

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.

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

Posted: // 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.

A visit to Augustus Ranch

Posted: // Down House

When we first had the idea for Down House, we had a simple goal to “do everything we do as well as we can.” That manifests itself in a number of ways, and for us one of those ways was sourcing the best products available. Being huge fans of hamburgers, sourcing all-natural Texas beef was… Read more »