This Week in Gluttony

Celebrity chef Jonathan Waxman headlines the best food and drink events in Dallas

This week in gluttony, we've got beer and champagne dinners, a chefs' battle for a good cause, celebrity chef drop-ins, and a crawfish boil that will help a high schooler go to college. Truly, if you cannot find something that interests you, then we're not sure you even enjoy food or drink.

Tuesday, April 9

Four Corners Beer Dinner at the Grape
The Grape teams up with Four Corners Brewing Co. for a four-course meal beginning at 6:30 pm. The $55 seats include dishes prepared by chef de cuisine Danyele McPherson paired with Four Corners Local Buzz honey-rye golden ale, Red’s Rojo American red ale, Block Party robust porter and Paletero pale ale. Reservations can be made at 214-828-1981 or online.

Wednesday, April 10

2013 Dining Out in Dallas: Battle of the Chefs
Dragonfly Restaurant’s Dan Landsberg is host chef for Dining Out in Dallas benefiting the Texas Neurofibromatosis Foundation. More than a dozen Dallas chefs, from restaurants such as Smoke and Meso Maya, prepare house specialties. Also enjoy live jazz music from The Brehms. Event runs 6-10 pm at Frontiers of Flight Museum. Tickets are $75 before and $100 at the door.

Ruinart Champagne Dinner at Spoon
Chef John Tesar hosts a champagne dinner beginning at 6 pm with a variety of Ruinart options paired with seafood from around the world. Courses include seared foie gras with spring vegetables daishi and black truffle paired with Ruinart Rosé, and Passmore Ranch sturgeon with sauce gribiche and Pacific Sturgeon caviar with Dom Ruinart Blanc de Blancs 2002. Tickets are $125 per person. Call 214-368-8220 for reservations.

Thursday, April 11

Jonathan Waxman Dinner at Fearing’s
Fearing’s hosts Bravo TV regular and California cuisine pioneer Jonathan Waxman for a dinner highlighting his light and flavorful plates such as lobster pizza with smoky new potatoes and grilled Lockhart quail with foie gras and raw kale salad. The dinner is $155 per person plus an additional $50 for paired wines. Call 214-922-4848 for reservations.

A Community Cooks at Paul Quinn College
We Over Me Farm at Paul Quinn presents their Community Cooks dinner with chefs like Jeff Harris from Bolsa, Jason Maddy of Oak, Matt McCallister of FT33 and Anastacia Quinones of Komali preparing dishes in their pop-up kitchens located along the football field-turned-farm beginning at 6 pm. Tickets are $75 and benefit We Over Me Farm.

Friday, April 12

Pappas Bros. “Back to the Future” Wine Tasting
Pappas Bros. presents a wine tasting with 1990s vintages that have been specially selected for the event. Seasonal hors d’oeuvre complement selections including 1991 Heitz Cellars “Martha’s Vineyard” Cabernet Sauvignon and 1998 Paitin “Sori Paitin” Barbaresco from Piedmont, Italy. Tickets are $55 per person. Call 214-366-2000 for reservations.

Saturday, April 13

Texas Youth Scholarship Organization Crawfish Boil at Barley House
The Texas Youth Scholarship Organization presents its first-ever crawfish boil at the Barley House beginning at 2 pm to raise money for a scholarship given to a graduating high school senior from the Dallas area. Rolling Stones tribute band The Stoneleighs provide the tunes, while Heads or Tails Cajun Crawfish provides the meal. There is unlimited beer, and it can all be had for $35. All proceeds go to the TYSO scholarship fund.

Fearing's Restaurant hosts a special dinner on April 11 with Jonathan Waxman, chef-owner of Barbuto in New York.

Fearing's Facebook

Fearing's Restaurant hosts a special dinner on April 11 with Jonathan Waxman, chef-owner of Barbuto in New York.

unspecified

Wings News

New chicken wing joint sells 'em by the pound in Dallas' Deep Ellum

Wings By the Pound

A no-nonsense wing spot has debuted in Dallas' Deep Ellum: Called Wings By the Pound, it sells exactly that, at a shop at 2707 Main St., in the former home of the Slutty Vegan burger joint, which closed in 2024.

Wings by the Pound states proudly that it "isn't a combo joint" but is instead "a counter built on one idea — call your weight, watch it hit the scale, and take it off the scale." Then presumably you take it home, you eat it, end of story.

It presents itself as an alternative to typical wing spots which sell wings by the number. Numbers are complicated.

"We sell you weight. Pick wings or tenders, call your poundage from a half-pound to four, and we weigh it up in front of you," they say.

From there it's the standard wing-joint set of choices: wings or tenders, level of heat, sauces, and sides. "No combos, no guessing," they brag, although is there a lot of guessing with wings?

Here's some very specific numbers:

One pound of wings, which they approximate at 12 pieces, is $15.05. Two pounds, or 24 pieces, is $27.11.
One pound of tenders, which they approximate at 8 pieces, is $17.02. Two pounds, or 16 pieces, is $25.06.

They also sell french fries — crinkle cut — in choice of plain, cheese sauce, or "pound sauce" for $8 to $15. Pound sauce is their version of the prototypical secret sauce, which generally boils down to Russian-ish dressing, i.e., mayonnaise and ketchup with various add-ins, spicy and otherwise; the version at Wings By the Pound incorporates hot sauce.

There are wet sauces, including Thai, chipotle, hot honey, and garlic Parm; dry rubs, including suya (peanut) and jalapeño-lemon; and five dips: cheese sauce, ranch, bleu cheese, honey mustard, and pound sauce.

Some might recall that there was a Wings By the Pound concept that first debuted in 2020 at Trinity Groves, the restaurant incubator in West Dallas, but that closed in 2022.

This Wings By the Pound is a new concept from ArkDal Hospitality Group, headed by Cary Thompson, Royce Colley, and Mo Wells, which also operates Velour Restaurant in Victory Park.

The location in Deep Ellum has no seating on premise and functions as a take-out spot only. A spokesperson said that the location opened in mid-June.

chicken deep ellum openings