This Week in Gluttony

Deep Ellum Wine Walk tops best food and drink events in Dallas this week

This Week in Gluttony is less about what you are eating and more about the company come mealtime. Father’s Day is June 21, so we’ve included options for treating Dad this weekend, as well as the usual dinners and the return of Deep Ellum Wine Walk.

Tuesday, June 16

Taste of Diners, Drive-Ins & Dives at Ye Ole Butcher Shop
This five-course family reunion is BYOB. Courses include Redneck Roulade (mini Cordon bleu with cheese sauce), Hollywood Hobo Soup (vegetable soup), Homewrecker Salad (farro/coucous with fresh herb dressing), Peacemaker Casserole (enchilada casserole), and Krispy Kreme bread pudding with gelato. The fun starts at 7 pm, and tickets are $20 each.

Wednesday, June 17

Krupp Brothers Wild Game Dinner at Y.O. Ranch
Stagecoach Vineyards owners Jan and Bart Krupp are the featured guests for the evening. The five-course dinner, prepared by Y.O. Ranch executive chef and owner Tony Street, includes warm arugula salad and grilled quail, buffalo tournedos rossini, double-stuffed venison chop, and pineapple carpaccio. The cost is $100 a person; dinner starts at 7 pm. Call 214-744-3287 for reservations.

Thursday, June 18

Deep Ellum Wine Walk
During this recurring event (third Thursday of the month), you can combine two of your favorite pastimes: wine drinking and shopping. Visitors can purchase a collectible Wine Walk glass for $10, raise it and repeat as they enjoy samples and explore Dallas' hottest neighborhood. Pick up a passport at the check-in table at 2650-B Main St. (starting at 5 pm). Have it stamped at five or more destinations — participating stores include Life of Riley, Akola Project, Epocha and Elluments — and enter the drawing (located at the check-in table after the event) for a chance to win gift certificates.

Friday, June 19

Pachi Pachi Cheese Dinner at Omni Dallas
Some of the state’s best cheese comes from McGregor, Texas, and you can taste it as this unique dinner. Menu items include hand-pulled queso de mano, pan-seared Gulf catch, Black Hills pork tenderloin and Pachi Pachi chevre cheesecake. The reception starts at 6:30 pm; dinner begins at 7. Cost is $45 per person. Call 214-979-4529 for reservations.

Paelo Luau at Whole Foods Addison
The event starts with a 6 pm wine and beer tasting and then progresses into a dinner at 6:30. Menu items include tropical fruit salad, roasted butternut squash, poblano gazpacho topped with pepita and goat cheese, fresh salmon poke lettuce wraps, sugar cane beef and chicken skewers with pineapple slaw, ginger-infused grilled black tea and watermelon jalapeño aqua fresca, and coconut macaroons. Tickets are $20.

Saturday, June 20

Best Little Brewfest in Texas in Old Town Lewisville
This charity festival and competition features more than 80 breweries (many from Texas) and 200-plus craft brews. In addition you will find craft ciders, Texas wines and distilled spirits for sampling. Winners are announced at 4 pm at the main stage in the new Ferguson Park. Doors open at 3 pm for general admission and 1 pm for VIP. Tickets start at $40; your designated driver gets in for $15.

Sunday, June 21 (Father’s Day)

Canary By Gorji
Special fixed-price menu from 5-9 pm. Menu items include choice of Caesar or spinach and arugula salad, choice of pork chop or Copper River salmon, and choice of four-berry sorbet or flourless chocolate cake. Cost is $45 a person. Call 972-503-7080.

CBD Provisions
Special Father’s Day crab boil prepared by executive chef Richard Blankenship is served family-style for $45 per person. Feast on whole Gulf blue crab, potatoes, corn on the cob, housemade sausages, and bread. The regular brunch menu also is available. Call 214-261-4500.

Jasper’s Plano
Fixed-price brunch menu includes items such as crab cake Benedict, prime rib hash, pork belly and ham sandwich, and more. The cost is $39 per person. Call 469-229-9111.

Reunion Tower
Father’s Day package includes a GeO-Deck ticket for Dad, 4-by-6 printed and digital photo with Dad, a BBQ platter at Cloud Nine Cafe and a car wash voucher. The BBQ platter includes a half rack of ribs with bourbon glaze, smoked butter sweet corn, loaded baked potato and double chocolate whoopie pie. Come anytime from 11 am to 9 pm. Tickets are $45.

The Second Floor
Three-meat dinner (available June 18-21) includes house lamb kielbasa, spiced pressed pork shoulder and seared peppered ostrich tenderloin for $40. Dessert is on the house for Dad. Call 972-450-2978.

Make Pizza for Dad at Greenville Avenue Pizza Company
During this 30-minute lesson, kids learn the art of pizza making as they create pies with Dad’s preferred toppings — and then help him eat it, of course. The experience also includes a chef’s hat and a magnet photo featuring Munchie the Slice. The class costs $35 and lasts from noon-4 pm. Email gapco2007@gmail.com for reservations.

Monday, June 22

Karbach Brewing Co. Dinner at Meddlesome Moth
This is the Dallas debut for Karbach Brewing Co., and brewmaster Eric Warner will be in attendance. The five-course dinner complements featured beers such as Love Street, Weisse Versa, Hopadillo, Hop Delusion, Three Legged Lab and Bourbon Barrel Imperial Hellfighter. The event starts at 6 pm and costs $65 per person. There are only 30 seats available, so call 214-628-7900 for reservations.

The Deep Ellum Wine Walk returns June 18.

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East Dock development

'Chopped' champion opens Pan-Latin restaurant at Oak Cliff's East Dock

Photo courtesy of Barro y Fuego

Barro y Fuego specializes in parrilladas, or grilled meats.

A Latin American, chef-driven restaurant is one of the newest additions to Oak Cliff's vibrant dining scene: Barro y Fuego is now open in suite 100 of the refurbished historic East Dock, at 900 E. Clarendon Dr., joining Bite Sushi, Elevate Coffee, Kuluntu Bakery, and other neighbors.

The restaurant comes from longtime friends and business partners Robert Ramirez and Eric Spigner.

Spigner formerly was chef at Nova Oak Cliff, which won Restaurant of the Year in the 2018 CultureMap Tastemaker Awards; he was a Tastemakers Rising Star nominee in 2019. He's best known as champion of the Food Network competition show Chopped in 2021.

Ramirez is a 25-year veteran of the restaurant design business who also envisioned, designed, and developed East Dock, the mixed-use development that houses Barro y Fuego and an assortment of dining, retail, gym, and office spaces. The development is near the new five-acre Halperin Park, a bridge park spanning Interstate 35.

The partners named the restaurant Barro y Fuego — translating to “clay and fire”— to reflect their vision for the restaurant. The grill is always afire for parrilladas, or grilled meats, while decorative clay pots by artists from Peru and Mexico line the interior and are available for purchase.

Beyond a market area, the restaurant incorporates elements of a rustic cantina, with natural wood and earthy tones creating a cozy atmosphere. The indoor dining area accommodates up to 80 guests, with a communal table, booths, traditional tables, and bar seating along the open kitchen. An adjacent outdoor grill and patio overlooking a creek is open year-round and seats another 80.

“The open kitchen was important to us,” Ramirez says. “You can sit at the bar and watch the cooking; it's a natural gathering point. We focused on a design that is raw, minimal, and for everybody: dates, families, friends — come casual or come dressed up.”

The Pan-Latin menu draws on Ramirez’s upbringing and travels throughout the region, along with Spigner’s professional experience with Caribbean, Spanish, and Latin American flavors.

“Latin America is vast; my vision is to take it all in and present a concise statement of a broader culture — where you might not pinpoint a specific country, but rather a fusion of many in a single dish,” Spigner says.

This vision yields a unique menu spanning Latin America with subtle Spanish influences. The menu features shareable plates ranging from $20 to $40 and includes:

Gambas al Ajo Negro: Sautéed shrimp in a black garlic emulsion with charred okra and blistered tomatoes.
Costillas de Res Estofadas: Boneless beef ribs served with chimichurri crème fraîche, plantains, and charred zucchini.
Arroz con Pollo: Chicken confit over red rice, served with coconut milk collard greens and sauce africaine.
Panceta de Cerdo Estofada: Braised pork belly accompanied by chipotle-agave sweet potato puree and collard green chimichurri.

On weekdays, the restaurant offers a menu with items under $20, including sandwiches and smaller portions of main dishes. It’s designed for nearby business tenants, residents, and visitors to the Dallas Zoo and surrounding parks.

Brunch with live Latin jazz music takes places on Saturdays and Sundays from 11 am-3 pm. The brunch menu includes clam, chorizo, and avocado tostadas; ropa vieja; torrijas, which are similar to French toast; and a pork belly and pisto manchego Benedict.

The full bar serves specialty cocktails such as a Negroni verde, caipirinha, and espresso martinis using ingredients from neighbor Elevate Coffee. The beer selection celebrates all of Latin America rather than focusing solely on Mexico, the proprietors say. They feature representative brands from nearly every country for $7. They also pour Mexican Lager from nearby, newly opened Smittox Brewery.

Looking ahead, the team says they plan to host ticketed community events, including paella nights, pig roasts, and live music showcasing local cumbia, rock en español bands, and DJs.

bar openings restaurant opening latin american food robert ramirez eric spigner. east dock oak cliff barro y fuego

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East Dock development

'Chopped' champion opens Pan-Latin restaurant at Oak Cliff's East Dock