Frito pie ice cream sundaes are on the menu this week with the Fort Worth debut of an Oregon-based chain with a cult following. It’s also “Dallas Tiki Week,” with three notable Tarrant County tiki bars playing host to many of the island-inspired activities. (A summer-long tiki pop-up at a hotel pool bar begins this week, too.) A garden spritz soiree, class on curries, and backyard party with neon rodeo-themed cocktails round out the week.<\/p>\n
Tuesday, May 19<\/strong><\/p>\n Tiki Tuesday at Tarantula Tiki Lounge Curry, Curry, at Hao’s Grocery & Caf\u00e9 Wednesday, May 20<\/strong><\/p>\n Spring Spritz Garden Party at Ellerbe Fine Foods Friday, May 22<\/strong><\/p>\n Salt & Straw Grand Opening Saturday, May 23<\/strong><\/p>\n Bar Method x Hotel Vin Neon Rodeo \u2013 The Backyard Unplugged at Hotel Drover Monday, May 25<\/strong><\/p>\n Memorial Day Brunch at Whiskey Cake Tiki Social at Omni Fort Worth Hotel
<\/strong><\/a>Rum lovers unite. Dallas Tiki Week<\/a> \u2013 an annual DFW-wide event highlighting tiki education, classes, cocktails, and more \u2013 will host a steel drum set at Tarantula Tiki Lounge (117 S. Main St.) for an evening of island-inspired sips and sounds starting at 7 pm. There\u2019s also a tiki bar bus tour<\/a> happening Thursday, May 21 that starts and ends in Dallas, but includes stops at Arlington\u2019s 4 Kahunas, Fort Worth\u2019s Shipwreck, and Tarantula Tiki Lounge. Tickets are $85 and the tour starts at 6 pm.<\/p>\n
<\/a><\/strong>Explore the fragrant world of curries, from Japanese to Indian, during this hands-on cooking class at chef Hao Tran’s popular Hao\u2019s Grocery & Caf\u00e9 in the Near Southside. Class is $55 and will run from 6-8 pm.<\/p>\n
<\/strong><\/a>It\u2019s officially spritz season<\/a> and Ellerbe is celebrating with a party in their bright Garden Room. The $25 ticket includes two spritz cocktails, with choices of Aperol Spritz, Hugo Spritz, Pomegranate Campari Spritz, and Garden Spritz. Recipe cards included, as well as light bites. The party will run from 6-7:30 pm.<\/p>\n
<\/strong><\/a>Portland-based artisan ice cream chain Salt & Straw<\/a> will make its Fort Worth debut this weekend with grand opening festivities Friday and Saturday. Located at 1305 W. Magnolia Ave., the scoop shop known for its wild, unexpected flavor combinations will open at 11 Friday and will give the first 50 guests surprise gift cards in varying amounts. On Saturday, kids get a free scoop with the purchase of a single scoop all day, and face painting will take place 11 am-2 pm. They’ll also debut two Texas-inspired, limited-time offerings: a Fritos Pie Sundae topped with candied Fritos; and new ice cream flavors including Cream Cheese Jalapeno Jelly and Paloma Sherbet.<\/p>\n
<\/a><\/strong>Start your Saturday with an outdoor barre class paired with brunch at Grapevine\u2019s Hotel Vin. The Bar Method Southlake will visit the downtown signature hotel for a pop-up class and complimentary post-class gin cocktail. Participants get 20 percent off brunch to follow in Bacchus Kitchen + Bar. Class is $30 and begins at 9:30 am. Mats are provided but bring your own small weights if desired.<\/p>\n
<\/a><\/strong>Hotel Drover will kick off its annual outdoor live music series in The Backyard with themed nights and themed cocktails to match. A “Neon Rodeo” themed event takes place 7-10 pm featuring country tunes, a pop-up shop, and a special drink menu from the outdoor Pour Horse bar. Highlights include the Painted Desert, made with vodka, hibiscus, pineapple juice, cactus water, and a splash of red wine; and the Sunset Glow, made with blanco tequila, coconut, strawberry, and lime. The Backyard live music series will run every Friday and Saturday night through September and is open to the public.<\/p>\n
<\/strong><\/a>The Alliance hotspot for weekend brunch will offer a special Monday brunch service in honor of Memorial Day. The menu will include chicken and waffles, steak and egg hash, lump crab Benedict, mimosa flights, Aperol brunch punch, and more. The brunch will be offered from 11 am-3 pm.<\/p>\n
<\/a><\/strong>Tiki Social returns to the Omni Fort Worth Hotel\u2019s Water Horse Pool Bar for a summer-long immersive experience. The pop-up is a collaboration between the Omni hotel brand and renowned restauranteur and author Jeff \u201cBeachbum\u201d Berry, owner of Latitude 29 in New Orleans. Berry helped create a menu of tiki cocktails including a new one this year, the Omni Zombie, made with three kinds of rum, and the Kona coffee-infused Kona Coasting. Pair with bites like sugar can shrimp skewers and pork bao buns. Tiki Social \u2013 which runs through Labor Day weekend \u2013 is open to hotel guests and day pass holders through Resort Pass<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Frito pie ice cream sundaes are on the menu this week with the Fort Worth debut of an…\n","protected":false},"author":3,"featured_media":805826,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5138],"tags":[5229,12080,32549,7371,7372,40406,188484,184254,358,327917,3187,67,586,132,5230,68,2969,180286],"class_list":["post-805825","post","type-post","status-publish","format-standard","has-post-thumbnail","category-fort-worth","tag-america","tag-cocktails","tag-food-events","tag-fort-worth","tag-fortworth","tag-hotel-drover","tag-hotel-vin","tag-omni-fort-worth","tag-texas","tag-tiki-drinks","tag-tx","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa","tag-whiskey-cake"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116597411305788826","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/805825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=805825"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/805825\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/805826"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=805825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=805825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=805825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}