Food Events You Can Eat At

Irish fun leads the 9 best food and drink events in Dallas this week

J. Gilligan's famous Irish nachos

J. Gilligan's Bar & Grill/Facebook

It's the week before St. Patrick's Day and Dallas is ready to celebrate. From an Irish whiskey mixology class to a St. Patrick's weekend sip-and-stroll, there are plenty of tasty ways to "go green." Start the week with a Pilates class paired with palomas, and a tequila pairing dinner with fresh flavors, cocktails, and a flight.

Tuesday, March 11

Pokey O's Anniversary Party
Dallas-based ice cream shop chain will celebrate its 20th anniversary at its flagship location at 3034 Mockingbird Ln. with $2 ice cream sandwiches, raffles, prizes, an appearance by their mascot, and the official debut of their new Pokey Bowls dessert, featuring custom sundaes served in warm cookie or brownie bowls with ice cream, toppings, a branded wafer, whipped cream, and a cherry. 12-9 pm.

Wednesday, March 12

Pilates & Palomas at Hall Arts Hotel
Pair a mat Pilates class led by Pilates 214 with a mixology lesson on crafting the perfect paloma led by Socorro Tequila. Arrive by 5:30 pm for the 50-minute Pilates class. Tickets are $25.

Thursday, March 13

Patron Tequila Dinner at Cantina Laredo
Frisco location of this Tex-Mex chain will host a four-course tequila pairing dinner. Start with a flight of Patron tequilas upon arrival and enjoy a different Patron cocktail with each course. The menu includes shrimp ceviche tostadas, asparagus soup, choice of redfish or ribeye, and apple crepes with vanilla ice cream & cajeta for dessert. Dinner is $80 plus tax and gratuity, and begins at 7 pm.

Friday, March 14

St. Patrick's Mixology Class with Bushmills at The Exchange Hall
Get ready for St. Patrick’s Day weekend with this hands-on mixology class featuring Bushmills Irish Whiskey. There are two sessions – 7 pm and 9 pm – and class is $40.

Saturday, March 15

McKinney St. Patrick’s Day Beer Walk
Wear green and stroll the square in historic downtown McKinney during this all-day tasting event. The $35 ticket includes a cup and brew, seltzer, and whiskey tastings from more than 20 stops. There are two event session times: 11 am–2:30 pm and 2:30–6 pm.

Paddy at The Village
The entertainment district invites guests to shamrock and roll all day with live music and entertainment, themed cocktails, green beer, and food specials, along with games, giveaways, and pickleball and sand volleyball open play. The party will run from 12–6 pm.

Dallas Whiskey Riot
Known nationally as the event of the year for whiskey lovers and the whiskey curious, Whiskey Riot brings more than 200 whiskey local, regional, national, and international brands under one roof, plus creative whiskey cocktails, and opportunities to meet master distillers. Tickets are $75-$90 and include official Whiskey Riot tasting glass to take home. It takes place at the Tower Building in Fair Park, located at "Big Tex Circle" at 3809 Grand Ave. from 4-7 pm.

Monday, March 17

46th Annual St. Patrick’s Day Block Party at J. Gilligan’s Bar & Grill
It’s the biggest tradition in downtown Arlington. Visit all day starting at 11 am for the indoor-outdoor party featuring family-friendly activities and live music all day. Don't miss the iconic Irish nachos – natural-cut cottage fries with melted cheddar, bacon, chives, onions, tomatoes and jalapenos. Note that there'll be a $5 cover charge starting at 5 pm.

5th Annual St. Patrick’s Day Pub Party at Harwood Arms
Doors open at 11 am for this all-day party at Harwood Arms. There’ll be live music all day, an Irish bagpiper performance, and food and drink specials. The party will run until 2 am.

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Kebab News

Le French Kebab brings Indian-Arabic street food to downtown Dallas

Le Fench Kebab

Le French Kebab

A new restaurant has debuted in downtown Dallas with an international pedigree: Called Le French Kebab, it's a halal restaurant that recently opened at 701 Commerce St. #120, across from the John F. Kennedy Memorial Plaza in the former Chimalma Taco Bar Co. space, where it's serving kebabs and pita sandwiches.

Le French is from brothers Noman and Farhan Nawaz, who operate several restaurants in Paris, including their flagship, Mayfair Garden, located blocks from the Eiffel Tower. At Le French, they're drawing inspiration from Parisian kebab kiosks, while adding a Mediterranean-Indian-Arabic twist.

The brothers came to Dallas for its business-friendly climate and quality of life.

"Texas laws and taxes really favor business owners, while Paris is more supportive of labor unions," Noman says. "It’s a complicated system for small investors to have more than two restaurants in France. Plus, Plano and Frisco are great places to raise a family."

They've given the space a beckoning atmosphere by turning the front sidewalk into an airy patio with strung lights. Diners are greeted with a complimentary cup of cardamom tea, a symbol of hospitality and warmth.

Noman, who serves as head chef, says that he trained under Michelin-starred chefs in France and further refined his craft in London. He's applying those culinary techniques to a menu that combines Indian, Pakistani, and Mediterranean food.

The current menu is compact, with pita sandwiches and platters, starting at $10 for a French kebab sandwich with chicken gyro meat, and topping out at $16 for Shahi Dali, a platter with lentils and rice. Starters include hummus, truffle fries, and falafel chaat, a street-food style snack featuring falafel with chutney, cabbage, red bell pepper, and garnishes with elements of tangy, spicy, and sweet.

Everything pops with color and brightness, especially the signature mint-and-coriander green chutney, served with the gyros and chicken tikka.

Le French Kebab also does an intriguing variety of desserts including jewel-like Turkish delights, baklava, and kunafa, a rich offering made from shredded phyllo dough, cheese, and pistachios.

The brothers hope to expand the menu and dishes are still being tweaked for Texas customers, who like more spice than diners in Europe, Noman says.

"Doner kebab in France only has salt, but here, people like more flavor," he says. "We’re still learning the audience, and they’re learning us."

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