This Week in Gluttony

These are the 8 best food and drink events in Dallas this week

This week's food and drink events could be the most well-rounded of them all. There's beer, wine, chocolate, barbecue, and even a couple of respected out-of-town foodies.

These are the best picks for the week:

Tuesday, April 12

Lakewood Beer Dinner at Eureka!
This West Village eatery is celebrating spring and some brand-new menu items with a beer dinner featuring Lakewood Brewing Company. The food menu is to be determined, but Lakewood All Call, Till & Toil, Saint Dymphna, Wild Manimal, and Nitro Temptress will all be poured. Tickets for this five-course dinner, which starts at 6 pm, are $64.29.

Last Wine Dinner at Stephan Pyles
Stephan Pyles invites you to the last wine dinner at his namesake restaurant, and he also invited dear friend and legendary American cheese maker Paula Lambert of the Mozzarella Cheese Company to help. This memorable meal will be a multi-course Italian dinner with wine pairings for $125 per person. The evening kicks off with a reception at 6:30 pm followed by 7 pm dinner. To make reservations, call 214-580-7000.

Wednesday, April 13

Battle of the Chefs at Frontiers of Flight Museum
Meet select chefs and sample their house specialties, then vote for your favorite dish of the night to determine which chef will be the crowd favorite. Enjoy music, featured spirit bars, and wine and beer as you make your favorite selection. Tickets start at $125, and the event begins at 6 pm. Proceeds benefit the Texas Nuerofibromatosis Foundation.

Friday, April 15

Movie-themed dinners at Knife
The steakhouse is partnering with the Dallas Film Society to celebrate the 10th anniversary of the Dallas International Film Festival by hosting three movie-themed dinners. Each night features a three-course dinner for $65 inspired by a specific movie's theme. For $125, you can also include wine pairings and a movie ticket. The three-night movie event kicks off on Friday with Arianna and an Italian-themed dinner at 7 pm. On Saturday, enjoy Halfway and a lamb-and-veal-themed meal at 7:30 pm. The event concludes on Sunday at 7 pm with Mr. Pig and a pork-themed menu. Call 214-443-9339 for reservations.

ChocolateFest at Grapevine Convention Center
This chocolate festival is in its 12th year and consists of two events. One concentrates on chocolate and wine, the other chocolate and art, but both give you a chance to explore area chocolatiers, bakeries, restaurants, hotels, and more. Tickets start at $15.

Saturday, April 16

Dallas' Best BBQ and Brewery Tour
The tour includes stops at Lockhart Smokehouse, Mike Anderson's, Off the Bone, and more. There's also a TBD brewery on the itinerary. Tickets are $59 and include bus transportation, water, soft drinks, samples, brewery entry, and your tour guide. The meeting place is emailed to ticket holders in advance of the tour date.

Monday, April 18

Guest Chef Series at FT33
FT33’s guest chef dinner series continues when Yehuda Sichel of Philadelphia's Abe Fisher drops by for a night dedicated to innovation and collaboration. The eight-course dinner costs $105 per person, plus $55 for optional wine pairings. The dinner starts at 7 pm; call 214-741-2629 for reservations.

Evil Twin Brewing Pairdine at Meddlesome Moth
Executive chef Richard Graff pairs five courses with selected brews from gypsy brewer, Evil Twin founder, and guest host Jeppe Jarnit-Bjergso. Courses include baby bok choy and Asian pear salad, Moulard duck rillettes, smoke Sakura pork short rib, and roasted Texas venison chop. Tickets are $75 per person, and the dinner starts at 6:30 pm.

Stephan Pyles and Paula Lambert team up for the chef's final wine dinner at his namesake restaurant on April 12.

Mozzarella Company at Dames Across Texas event

Photo by Kristi Willis

Stephan Pyles and Paula Lambert team up for the chef's final wine dinner at his namesake restaurant on April 12.

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Heirloom Pizza in Plano dishes up New York and Detroit-style pies

Heirloom Pizza

Heirloom Pizza in Plano

A pizzeria in Plano is slinging both New York-style and Detroit deep dish pizza: Called Heirloom Pizza, it’s a small shop at 2225 W. 15th St., where it's enjoying a second wind of sorts.

The shop first opened in 2022 under a different owner, then reopened in 2024 under new owner Justin Horton, a first-time restaurant owner and native of the area who'd worked in restauants, mostly as a waiter, for more than a decade.

“I saved up because I always wanted to own my own business and found this little place for sale,” Horton says. “A month later, I had my own pizza shop."

He had no previous pizza-making experience when he took over the place, but it didn't take him long to delve into a mastery of pizza — "it's like a work of art," he says. It helps that he's a quick study who researched pizza types and ingredients before arriving at his own recipe and style.

"Our classic is like a cross between a New York-style and New Haven, noted for its thin crust," he says. "But the one that has put us on the map lately is our Detroit deep-dish style. It's one I've been doing for the past few months. It has an airy, crunchy, crispy crust that people love. It's made in a trademark rectangular pan and I do them in limited quantity because I only have 15 pans, so we usually sell out."

His pizza hews carefully to the Detroit deep-dish style, with sharp squared-off edges that have a crispy caramelized "wall" of melted cheese while super soft and airy inside. For cheese, he uses the genre's standard, Wisconsin brick cheese, and makes his own tangy tomato sauce.

Heritage Pizza Detroit deep dish Detroit style deep dish pizza at Heritage PizzaHeritage Pizza

He's a true enthusiast, ready to talk about geeky pizza guy stuff like fermentation of the dough and the sourcing on his tomatoes.

Pizza options include creative options like an all-white pizza with white sauce, garlic, and three cheeses: mozzarella, ricotta, and Parmigiano-Reggiano. Another called Fred's Steakhouse Special is a collaboration, using and cheesesteak from the Fred's Downtown Philly next door.

"All the dough is fermented from 48-72 hours," he says. "We use the same dough, but it gets proofed differently depending on what we're making."

Prices are affordable, ranging from $12 for a 12-inch cheese pizza to $22 for a 16-inch specialty pizza.

They also have four salads including a Caprese and a Greek; and desserts, like tiramisu, cannolis, and cheesecake. Horton emphasizes that he makes the cannolis with specialty ingredients.

"I get the shells shipped in from Sicily, then I make the cream myself," he says. "I try to put a lot of love and passion behind everything I do."

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