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    Schnitzel and Spaten in Addison

    Oktoberfest: The Germans did a good thing when they made beer mugs so big

    Jonathan Rienstra
    Sep 19, 2012 | 2:42 pm
    • Somebody give this guy a beer.

    Show of hands. Who likes beer? Sorry. What we mean is, who craves beer? Wants to bathe in it? Wishes it were winter so you could make it into ice blocks and skate on it and melt it in the springtime and drink it?

    You still with us? Großartig! Uh, we mean, great. Because the 25th annual Addison Oktoberfest is upon us. And it will, we believe, include some beer.

    Oktoberfest is like St. Patrick’s Day when it comes to celebrating your lineage. You may have to go back eight generations to find an uncle named Hans, but you can act like you’re fresh off the boat from Germany, and nobody will call you on it — mostly because they’ll be drunk and claiming they were born on the Cliffs of Moher. Stier Scheiße.

    Like the best things in life — stooges, celebrity deaths, blind mice — the beer list comes in threes: Spaten Premium Lager, Spaten Oktoberfest and Franziskaner Hefe Weiss.

    Because it’s a tad late to book a flight to Munich, your best bet is to strap on some lederhosen and head to the 30,000-square-foot Schloss Addison tent, where traditional Oktoberfest music will help you establish your chugging rhythm in between funneling heaping mounds of German food into your gourd.

    There’s more food than you can shake a strudel at. Like an item called “any German sausage on a stick.” Any German sausage, people. The world is your casing, and the fillings are endless. (Editor’s note: There may not be an endless variety of sausages.)

    Although schnitzel and sauerkraut and bratwurst and strudel are staples of Deutschland, our money is going to the doner kebap. Not only do Germans eat these Turkish wraps almost as often as they eat sausages, but kebaps also are the best drunk snack. Fact.

    But back to the important things: das bier. Like the best things in life — stooges, celebrity deaths, blind mice — the beer list comes in threes: Spaten Premium Lager, Spaten Oktoberfest and Franziskaner Hefe Weiss. Those are considered “good” beers, ja?

    You can get these brews in 16-ounce plastic cups, but if you don’t want to be laughed at, order your beer in a stein. We don’t even know why we mentioned the plastic cups. Maybe you don’t like beer that much, and we’re just wasting our time here. Maybe you enjoy wine instead. Whatever. It’s fine.

    Final bit of advice: Wear comfortable clothes, because nobody loses weight at Oktoberfest. It starts Thursday, September 20, at 6 pm and goes until Sunday, September 23, at 5 pm. Coupons are $1 each; tickets vary between $5 and $10, depending on the day and time; and all the other information is here because we have to go exercise before we eat 30 pounds of roasted pork shank on a bed of sauerkraut.

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    Mango News

    Upscale Indian fusion restaurant Mango Yard to open in Frisco

    Luciana Gomez
    Dec 23, 2025 | 12:51 pm
    Bowl of mangoes
    Courtesy
    The mango

    An Indian restaurant that promises to be much more is coming to Frisco: Called The Mango Yard, it's set to open in early 2026 at the booming intersection of University Drive and Coit Road on the border of Prosper, in a new center at 12275 University Dr. #100.

    The restaurant is ambitious in concept and decor, featuring a menu with Indian classics such as biryani and lamb seekh kebabs, but that goes beyond with a more diverse offering, incorporating elements from other cuisines such as Italian, Asian, and Mediterranean.

    The restaurant is from childhood friends Santosh Kota and Prem Kumar, who reconnected after Kota visited Kumar in Dallas. Kota is a veteran restaurateur who owns locations of the Dal Moro's Italian pasta chain; Kumar is a financial analyst and investor.

    "During my visit to Dallas, I noticed there was great potential for a high-end, high-ambience, high-quality Indian restaurant that also could provide entertainment experiences," Kota says. "The restaurant scene back home in India has seen big changes, and we want to provide a taste of that in Dallas."

    That means a menu that incorporates global and contemporary influences. One example is their flatbread featuring chicken tikka — one of India's most popular dishes consisting of chicken marinated in spiced yogurt and grilled — but served on a flatbread with onions, cheese, and coriander.

    Some of their dishes will combine Indian and Italian elements such as alfredo-style rigatoni flavored with Indian spices; or chicken rigatoni, with Indian-spiced grilled chicken and chili flakes. Other dishes will feature Asian ingredients or techniques such as bao buns and Indo-Chinese Manchurian veggie bites with chili mayo.

    Weekend brunch will lean heavily into fusion with dishes such as masala avocado croissant, masala omelet, gulab jamum French toast, and bone marrow uttapam, a gluten-free rice-batter pancake topped with mutton bone marrow broth.

    The space, which seats 120 with 30 additional seats on the patio, will reflect their ambition with natural materials used to create an upscale, inviting lounge atmosphere, and a full bar with cocktails.

    The restaurant name speaks not only to the strong role that mangoes play in India but also to the mango yards in South India, where people gather and relax.

    "We want to offer a different experience with modern cuisine, ambience, and a high level of service," Kota says.

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