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    This Week in Gluttony

    These are the 6 best food and drink events in Dallas this week

    Diana Oates
    May 17, 2016 | 6:00 am

    You can call us biased, but this is the best week of the year for food events because of the return of our Tastemaker Awards on May 19. Plus a barbecue joint is celebrating a trip to the James Beard House, and there's a big beer festival (with firkins!). Mark your calendars:

    Thursday, May 19

    Chef's Harvest Dinner Series at Asador
    Join chef Brad Phillips for an exclusive chef's table experience celebrating the spring harvest. This three-course family dinner includes Texas gumbo, chicken-fried quail, fried okra, smoked Gouda grits, stewed black-eyed peas, creamed turnip tops, and Texas strawberry shortcake. Dinner costs $90 per person and starts at 7 pm. To reserve your spot, call 214-267-4815.

    Craft Beer & Artisan Cheese Pairing at Community Beer Company
    Cheesemonger Ali Morgan, from Rare Edibles, collaborates with Community Beer Company for a night of delicious pairings. Tickets are $30, which gets you four craft beers matched with a complementary and contrasting cheese. If you are not good at math, that's four beers and eight cheeses. The event starts at 6 pm.

    CultureMap Tastemaker Awards at Hall of State
    Our annual celebration of the best in local restaurants and bars features great food, specialty cocktails, beer and wine, music, and more. Nosh on bites from FT33, 18th & Vine, Madrina, Remedy, Slow Bone, and 13 other eateries, while Bartender of the Year nominees whip up a variety of Tequila Herradura sippers. The fun begins at 7 pm, and tickets start at $40. Proceeds from the evening benefit Young Texans Against Cancer.

    James Beard Dinner at Hutchins BBQ
    In preparation for their James Beard House dinner in New York City next month, Hutchins BBQ owner and pitmaster Tim Hutchins and pit master Dustin Blackwell are doing a five-course preview dinner with Texas wine, beer, and spirits. Courses include appetizers (think Texas Twinkies), slow-smoked prime brisket with potato salad, slow-smoked St. Louis-style spareribs with Hutchins bacon macaroni and cheese, Hutchins family peach cobbler, and more. Tickets are $36, and dinner starts at 6:30 pm.

    Saturday, May 21

    North Texas Firkin Fest at Globe Life Park in Arlington
    For a second year in a row, Texas Craft Brewers Guild brings North Texas this fun festival, featuring craft beer from around the state that's served in traditional casks (or firkins). Participating breweries include Real Ale Brewing Company, Deep Ellum Brewing Company, and many more. Tickets start at $10, and the event kicks off at 1 pm for VIPs.

    Monday, May 23

    Plant Forward Dinner and Cocktail Pairing at Stock & Barrel
    Chef Jon Stevens and team work their magic to craft a four-course meal from local and seasonal vegetables. Dinner also includes a curated cocktail pairing, plus a surprise from event organizer Harvest Hands. Tickets are $90, and dinner starts at 7 pm.

    Stock & Barrel is hosting the Plant Forward Dinner on May 23.

    plant dinner, stock & barrel
    Dallas Vegan Roundup/Facebook
    Stock & Barrel is hosting the Plant Forward Dinner on May 23.
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    Hot Dog News

    Shorty's Coneys & Cocktails to dish sophisticated hot dogs in McKinney

    Teresa Gubbins
    Feb 19, 2026 | 10:15 am
    Coney-style hot dog
    thembites.com
    Coney-style hot dogs will be on the menu at Shorty's Coneys & Cocktails.

    A fun casual restaurant concept from a savvy player is coming to McKinney. Called Shorty's, it'll open in McKinney's charming Historic Downtown Square at 109 N. Kentucky St., where it will channel a quintessential Northeast-style hot dog shop.

    According to owner Bryan McVay, it'll open in mid-March.

    McVay is a food & beverage veteran who's worked in management and corporate finance for hospitality groups such as FB Society. He's also a native of Pittsburgh who worked at such a shop in his teens.

    "In that part of the country, every town has a hot dog shop, and I worked at one through my high school days," McVay says.

    But Shorty's is more than a hot dog shop. The full name is Shorty's Coneys & Cocktails, and it will surely serve hot dogs — but also burgers, sandwiches, and bar-style appetizers like fried pickles, not to mention a full bar.

    McVay's approach is informed by the street-style food culture of big cities like New York. "I'm keeping in mind portability, where you grab a bite, and that's how we'll package everything," he says.

    Mostly everything on the menu will be priced at $10 or less.

    "Downtown McKinney has plenty of nice sit-down restaurants but we wanted to provide something not already offered, with good-quality food," he says.

    During the day, Shorty's focus will be primarily on food: a place for McKinney visitors, couples, and families with kids to grab a bite. Later in the day, the emphasis will shift to a pre-date-night destination, a place to get a cocktail before or after dinner.

    "We've kept the menu narrow, but with a goal to do everything at the highest level," McVay says. To that end, he recruited chef John Franke to consult. The centerpiece of the menu will be a Coney-style hot dog.

    "Our Coney dog comes topped with chili, chopped white onions, and mustard," McVay says. "Although it's associated with Coney Island in New York, we're doing a style often found in Detroit. Our goal is to offer a fantastic Coney-style dog, but a cheffed-up version."

    Other menu items include:

    • Smashburgers including one with hot pepper, bacon, BBQ sauce, and chili cheese
    • Chicken ranch sandwich
    • Filet O'Whitefish
    • Philly cheesesteak
    • Classic BLT
    • Haley's Killer Chili — "In Texas, they'll kill you if you put beans in your chili — well this chili has beans in it," McVay says.

    Plus sides and snacks such as fried pickle chips, mozzarella bites, poutine, chili cheese fries, and "fancy fries" — cooked in trendy beef tallow.

    Shorty's This circa-1920 photo shows the facade of 109 N. Kentucky St. in McKinney Historic Square with the original "Drinks Lunches" sign.Shorty's/City of McKinney

    The vision
    McVay began his hospitality career with Hard Rock Cafe, and has worked for concepts such as House of Blues, Fox Sports Grill, and FB Society, where he lent a hand in the creation of Legacy Food Hall in Plano.

    "Along the way, I always had this itch to do my own thing — connecting to my early days, and what made me fall in love with the restaurant industry, which was the idea of creating your own brand," he says.

    The idea of Shorty's is rooted in nostalgia.

    "My idea was to do a Northeast shotgun-style bar that has evolved over time so you feel the nostalgia around you," he says.

    The right location was important. It took him four years to find the McKinney storefront, most recently a coffeehouse called Snug on the Square which closed during the pandemic, and previously home to an antique store, a rug store, and a bakery & coffee shop.

    "Many of the buildings in downtown McKinney are 150 years old," he says. "Retrofitting a building that old and figuring out how to add modern necessities like ventilation and grease traps can be a challenge."

    But it also means that the building comes with vintage treasures — from pressed tin panels on the walls to an original wood floor. McVay worked with the Texas Historical Society to preserve elements of the facade and retain some of the building's original character.

    Over the entry, he's installed a cool retro "Coneys & Cocktails" sign that looks like it was made in the 1930s.

    "I worked with two longtime sign makers who crafted the sign in the old-school style with blown glass," McVay says. "It took a few tries to get a sign that met the approval of the city of McKinney. We found a photo of the downtown square from decades ago which showed an original neon sign on the building. It said 'drinks & lunches.' So we recreated that sign — the exact same look, shape, and feel — but it says 'Coneys & Cocktails' instead."

    "I'm trying to recreate what it might have looked like if it was a bar, 150 years ago," he says.

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