The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

What goes best with a Knob Creek® cocktail? That's what Andrew Steinthal and Chris Stang from Immaculate Infatuation set out to find. They've already crushed San Francisco and ate their way through Seattle. For this, their final stop, they discovered that, yes, everything is bigger in Texas, especially in Dallas/Ft. Worth.


When we first got this "assignment" (that word makes us feel like some sort of bourbon journalists), we started setting up the cities we'd be visiting, and were honestly a little bit unsure about Dallas. Stang has a ton of family here and is fond of Texas in general, but the rest of the crew had little or no knowledge of the area, especially in the food department. So while we were most definitely looking forward to this Knob Creek® adventure on the whole, we just didn't know what to expect out of Dallas. And you know what? It might very well have been our favorite city of the trip. We had some incredible food in this town. But what really made it special was the people. They say everything is bigger in Texas, and that's especially true for the personalities we encountered. Just wait until you meet Tim Love and Chef DAT.


Click through the gallery above or check out individual experiences via the links below:

Acme F&B | Bolsa | Woodshed Smokehouse | The People's Last Stand | Chef DAT Underground Dinner

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Acme F&B

Our first stop in Dallas was for brunch, as we had left New York City at the crack of dawn and arrived in Dallas in the afternoon. We headed to Acme F&B, a new-ish restaurant in the Highland Park area of town. Acme F&B is a really cool restaurant in terms of design, with a sort of reclaimed wood and warm light bulb vibe going on. They also have a huge patio area, which is where we decided to sit because we live in New York and sort of look dead after a few months of winter. This sunshine thing is pretty pleasant. We each ordered up a Knob Creek® Old Fashioned and soaked up some rays.

As far as we can tell, almost all of the food at Acme F&B falls into the "definitely going to get you fat" category. At least that was our experience with the brunch menu. Put it this way, we had chicken fried steak, steak tartare, and donuts on our table. Good morning.

Ultimately, we loved the drinks and the doughnuts, but the rest of the food put a hurting on us. Maybe we just tried to go too Texas too fast.

Food Rundown
House-made donut holes

Easily the best thing on our table, Acme has got skills when it comes to making donuts.

Something like a Benedict

Braised short rib inside a pastry with poached eggs on top. Yup, this is exactly how we'd imagine breakfast in Texas.

Waygu chicken fried steak with eggs and cornbread

Two massive flanks of steak fried up to a crisp and topped with sunny side up eggs. Oh man. This was a bad idea. Despite the fact that it was only 11 AM on a day we'd be eating three more meals, we cleaned our plate. Sorry, body. We have zero self-control.

Thick-cut beef tartare

To be honest, the beef was cut way too thick for our liking, and overall the meat was bland. It looked pretty, but we'd skip this next time.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

A healthy breakfast at Acme F&B.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

When we pictured breakfast in Texas, braised short ribs in a pastry with poached eggs on top is about what we envisioned.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Breakfast destruction.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Greetings, Dallas. Immaculate Infatuation is ready to eat.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Bolsa

When we were mapping out our plan of attack for Big D, Bolsa was an obvious destination. Not only is widely renowned as one of Dallas' premier cocktail dens, but the food gets all kinds of accolades from the local media as well. We could tell this was going to be our kind of jam from the moment we walked in and saw the walls covered in concert lithographs including some from artists we dig like Lucero, Talking Heads, and Wilco. There's also an inviting back patio and a seasonal menu that changes daily. Clearly, Bolsa is on our wavelength.

Food-wise, we stuck with what our server suggested. We love when we ask, "what's good here?" and actually receive knowledgeable, passionate answers instead of the deflating, typical answer of, "oh, everything!" Thanks to her, we crushed this place. The beef belly pastrami never comes off the menu, and wowed us off the bat. A homemade rabbit sausage had us talking about it days after and a tasting of bruschetta was the perfect compliment to our assorted array of Knob Creek® cocktails. Speaking of cocktails, mixologist Cullen Cowan took good care of us in that department. The standout was the Passion Whiskey Fizz, a girly looking tall swizzle drink that looks like something you'd drink at an amusement park. She'll dazzle you with her good looks, but she'll also set your mouth on fire thanks to a habanero infused passion fruit puree. Trust us, she's worth it. Also, their Oswald's Corridor with bourbon, cherry herring, and absinthe will put you on your ass.

As we revealed in the intro, for some reason we had low expectations for Dallas. Bolsa helped put us in our place. It delivered the goods big time on both the food and the drinks. Next time we're in town, we'll most definitely be returning here and suggest you do the same.

Food Rundown
Beef belly pastrami

Bolsa's beautiful presentation of smoky brisket comes on a lovely parsnip puree, with braised cabbage and toasted oats for crunch. It's the kind of dish made for Instagram.

Bruschetta tasting

A nice assortment of toast with an array of different toppings — smoked salmon, roasted pepper with feta, prosciutto, and tomato and mozzarella — a little something for everyone.

Potato and pepper soup

We usually don't roll with a soup when sharing a bunch of dishes among friends, however, our server warned us we'd be missing out if we didn't try it, and, man, was she right. This creamy potato soup was incredible and the bacon and chive toppings gave it great texture and flavor.

Roasted beet salad

Fresh, refreshing and a nice way to balance a couple of meat dishes, this beet salad with oranges, radicchio, nut brittle, and feta was right on the money.

House-made rabbit sausage

One of the house specialties, sliced rabbit sausage with fennel-apple braised cabbage and mustard jus, was light, flavorful, and so good, we were talking about it for the rest of the trip.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

The bruschetta sampler, a perfect cocktail companion.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

DRINK ME. Sincerely, Passion Whiskey Fizz.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

The pastrami is the kind of dish Instagram was made for.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

You know how to get us to order soup? Put bacon in it.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Bunny sausage.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Woodshed Smokehouse

Before we get into the details of our epic day at Woodshed Smokehouse in Ft. Worth, courtesy of owner/proprietor/celebrity chef Tim Love, let's get the basics out of the way. You want this restaurant in your life. If you live anywhere near the Dallas/Ft. Worth area, you need to put some friends in a car and come see Tim Love and his indoor/outdoor smoke house party heaven, and you need to do so often. We're actually considering opening up an Immaculate Infatuation Ft. Worth office just so that we can fly in to hang out at the Woodshed all the time and make it a tax write-off. Do people at the IRS read Gizmodo? Probably not, right?

To give you some background, we hadn't originally planned to visit Ft. Worth on this trip at all, and therefore didn't have The Woodshed on our initial Knob Creek® destination list. But a few days before we left, we happened to bump into Tim Love in New York City. It took about 10 minutes worth of talking to the guy to realize that we needed to visit one of his restaurants, ideally at a time when we could drink some bourbon with him. By the time we got into town, Tim sent us a personal invite to come check out the Smokehouse, the newest of his several Ft. Worth establishments. We jumped in the car and took the 30-minute drive from downtown Dallas to his joint, and, good lord, are we glad we did.

Woodshed Smokehouse opened earlier this year, and is the latest of a string of insanely successful restaurants and businesses that Tim Love runs in his hometown of Ft. Worth. For this particular place, Love secured a prime spot on the river, and basically started smoking the sh*t out of everything he could get his hands on. Pork shoulders, beef, game, turkeys, cauliflower, you name it, it's on the racks in a smokebox at 6AM every day. Put it this way, the ice in our Knob Creek® drinks was smoked ice. That's next level. What we loved most, though, is that this restaurant is much more than just smoked food — it's as refined and professional as a plate of food can get. It just doesn't seem that way while you eat it. Very simply, everything tastes incredible. And the environment in which you eat your meal couldn't be much better. This isn't just a place where people come to have dinner, but it's also a favorite of locals who come here to hang out and party by the bonfires at night when Love fires up the margarita bar and hosts local bands. We're not sure how we get a Woodshed in New York City, but we want one bad. Who knows how to run a smoker? Call us.

Food Rundown
Slow smoked cauliflower

Woodshed smokes these things for days and then tops a full head off with a cheesy mornay sauce. The end result is a soft, textured, smoky delicacy otherwise known as cauliflower. Who knew vegetables could taste this good?

Smoked turkey tamales

The tamales are one of our favorite dishes at Woodshed. It reminds us of Thanksgiving, which we should probably spend with Tim Love at some point in our lives, if we know what's good for us.

Pork ribs

If we're at a smokehouse, you best believe we're sampling the ribs. These were tremendous. Honestly, they didn't even need any BBQ sauce. The flavors and overall moisture of the meat make them delicious in their own right and there's no need to ruin that with unnecessary sauce.

Bulgogi beef tacos with house kimchi

The Smokehouse showing some Korean flair: we like this. We doubt you'll find another BBQ restaurant in Texas bold enough to incorporate Asian influences, but that's exactly what's going on at Woodshed, and it works out beautifully. These tacos take a page from the Koreans and must be on your table if you go.

Brisket-stuffed piquillo peppers

Peppers stuffed with brisket, bone broth, and topped with cotija cheese. Creative, interesting, and not what we've come to expect from Texas BBQ. This is a refined take on barbecue at its finest.

Woodshed Smokehouse ramen

We could eat this ramen all day, every day. The key to their woodsy version is the crazy good bone broth. They throw all of their excess animal bones into a massive vat and simmer the broth for days to maximize flavor. Add pulled pork, chiles, and quail egg, and you've got a unique and delicious bowl of ramen. We're ready for a Tim Love vs. David Chang Iron Chef matchup. Secret ingredient: smoke.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Woodshed Smokehouse…the kind of establishment that serves their Knob Creek® with smoked ice and in plastic, eco-friendly cups.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Our new favorite vegetable: smoked cauliflower.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Ribs, tacos, ramen…we've got some serious eating to do.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Now that's a photogenic bowl of bone broth ramen.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

We thought our meal was through, then Tim Love (right) ordered up a massive paella for dessert. Damn, does she look good.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

The magic hour.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

"Dude, maybe we should just stay in Texas."

"Yeah man, screw the rest of this trip. I'm setting up a teepee right here at The Smokehouse."

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

The People's Last Stand

In our experience, rolling into a shopping mall in search of something good to eat and drink usually results in a trip to Chili's (if we're lucky). So, when we were driving around Mockingbird Station trying to figure out where the hell this allegedly pristine cocktail bar and bistro was hiding, we definitely had our doubts. What's that? You want us to make a right at Kinko's, GPS lady? Sweet, this place is going to be awesome…

Hidden in the back of a new residential apartment complex/shopping center and sandwiched between Urban Outfitters and West Elm, sits one of Dallas' best cocktail bars. The People's Last Stand was opened roughly a year ago by a Boston import who decided to bail on his boring 9-5 and, like many successful restaurant endeavors, follow his passion to create the finest cocktail in the land. He's well on his way. The cocktails at The People's Last Stand stand up (see what we did there) to many of the best we've had in NYC. They use only natural, organic ingredients and squeeze their own juices daily. You can taste the difference in their drinks, especially ones like The Devil's Advocate, which contains Knob Creek® bourbon stirred with lemon juice, honey, ginger simple syrup, muddled jalapeños, and topped with ginger beer — spicy, smoky, zesty and delicious. The food ain't bad either (more on that below).

The location of The People's Last Stand is clearly their biggest challenge; it was pretty empty when we rolled through. Despite the weird location, we'd urge everyone to go pay them a visit and have bartender Brad Bowdon mix you a drink. You can get a nice bourbon buzz on and then go pick out a sweater just like the ones you wore at college next door.

Food Rundown
Luau flatbread pizza

The consistency of this flatbread was spot-on and it proved to be a nice compliment to our whiskey. On this one, the thick bacon and pork got all kinds of exotic, thanks to a tomato pineapple sauce. Perfect when drinking a foamy To Live and Die In Sunray.

Garden flatbread pizza

Another winner. A heaping portion of veggies including avocado, tomato, mushrooms, and beets come atop a toasty flatbread with mozzarella. Not mad at it.

Homemade meatballs

This was our favorite dish of the evening. Made with what tasted like a couple different kinds of meat, the balls had all kinds of flavor. It didn't hurt that they were served on top of a mushroom potato mash with red pepper agave sauce, either.

Lamb chops

Perfectly cooked medium rare and juicy as hell, the highly recommended chops didn't disappoint. Drink in one hand, chop in the other. Life is good.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

"To Live And Die In Sunray." Thank you, sir, may we have another?

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

"The Devil's Advocate." Stang is ready to do battle with this jalapeno creation.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

The People's Last Stand…not just a cocktail den.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Chef DAT Underground Dinner

Pop-up restaurants are all the rage these days in cities like New York, L.A. and San Francisco, however, down in Texas, they're not exactly as common. Noticing this, David Temple, aka, the New Orleans-born Chef DAT, cornered the market and has become famous in Dallas for his underground dinners. A friend of ours told us about him and was so intent on us tasting DAT's Creole-inspired eats that he actually flew in from Houston for the night to set us up with a private dinner at Chef DAT's pad.

Chef DAT invited us into his home with open arms and prepared us an insane five-course meal starring his signature gumbo (which may well be the best damn gumbo we've ever tasted), a fish we'd never heard of before (Hawaiian Walu), and an absurd black garlic ice cream with sweet chocolate crack. Good lord. If that wasn't enough, he also brought his barkeep partner-in-crime Bonnie Wilson on board to pair each course with a Knob Creek® cocktail to enhance the meal. Needless to say, we were buzzed, full, and in knee-deep in a love affair with Dallas by the time we left DAT's house.

Before we got to Dallas, we'd never heard of one Chef DAT. After leaving, he's all we could talk about. Not only can the guy cook his ass off, but also he's got that boisterous, over-the-top personality that makes him the perfect host for a personalized, special dinner. Look out Texas, Chef DAT has plans to open up his first brick-and-mortar restaurant in late 2013. We'll be flying for opening day, that's for damn sure.

Food Rundown
Course 1: Smoked Amish chicken and andouille gumbo with Best Stop tasso, duck fat trinity, and dark roux

Holy sh*t, this gumbo was completely out of this world. We have no idea what anything after the andouille sausage is, but it all tasted delicious and had us sweating profusely after a couple spoonfuls. This soup packed serious heat. Thankfully, the "Indian Summer" cocktail with Knob Creek® bourbon, cinnamon herbal tea, honey, lemon juice, mint, and club soda helped cool us down.

Course 2: Chef DAT's local salad with Top Spicer's greens, TJ's smoked salmon, On Pure Ground goat cheese, and candied pecans

When the "local salad" course blows your mind, you know you're in the right place. The smoked salmon and ground goat cheese combo here worked perfectly, and the pecans added a nice sweetness and crunch. Pair with a cocktail Bonnie called "Nostalgia" (Knob Creek® bourbon, limoncello, cranberry bitters), and you're in business.

Course 3: Blackened Hawaiian Walu with fresh seaweed, butter-poached lobster, shaved fennel, satsumas, and Absinthe butter

There was so much going on with this plate and we enjoyed every bit of it. Walu, a fatty, oily, whitefish with a thick consistency was nicely paired with lobster. Thankfully, the serving size wasn't huge, because this is about as rich as a fish dish gets. Partnered with a classic Sazerac, by this point in the meal, we were starting to get a little "happy."

Course 4: Braised and sous vide Kobe short ribs with corn, poblano salad, foie gras butter and torched Knob Creek® rye

Another crazy DAT concoction with every detail covered. Foie gras butter? Kobe short ribs? It looked like something we really badly wanted to put in a taco. DAT invited us into the kitchen to witness the final step, the torching of the bourbon over the pan. FIRE!

Course 5: Black garlic ice cream, sweet chocolate crack in a box, chocolate mint

Different, refreshing, and completely addicting, we were hoping he's consider shipping us a couple pints of his black garlic ice cream and a full batch of this crazy chocolate crack. And, in what was definitely one of the more unique "cocktails" we had all trip, Bonnie served coffee for dessert. Not just any coffee — bourbon coffee. Her "Lincoln's End" contained Knob Creek® bourbon, cinnamon simple syrup, strong black coffee, hand-whipped cream, and whiskey barrel-aged old fashioned bitters. Now we're full, tipsy, and buzzing on caffeine. Thanks, Bonnie and DAT.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Cocktail prep in the kitchen.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Getting in every last drop of that spectacular gumbo.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Something is really funny.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Special ingredient: FIRE.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Hawaiian Walu, butter poached lobster...there's all kinds of good action on this plate.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

Cheers to a fine meal with Chef DAT and his underground dinner. Now let's drink some bourbon-spiked coffee.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.

The Secret to Doing Dallas Right is a Ton of Bourbon and Meat, Glorious Meat

The man himself, Chef DAT.


Well, there you have it: Andrew and Chris's adventures in good ol' Dallas. ICYMI, here is their San Francisco experience (involving bone marrow and lobster juice) and their Seattle fishfest. Diet starts now.

You're going to miss them, so head to Immaculate Infatuation to keep up with the boys.

Photo by Immaculate Infatuation.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50-60% Alc./Vol. ©2013 Knob Creek Distillery, Clermont, KY.