This Way In >>

Recap: Grapevine Craft Brewery dinner at Cook Hall


Crisp.

Clean.

Approachable.

It’s Grapevine Craft Brewery’s motto when it comes to its beer. I’d like to add refreshing. And flavorful. But I suppose we can get to that.

The Hatch was at Cook Hall, a sleek, charming gastropub at the W Hotel Friday evening, enjoying a five-course beer dinner hosted by Grapevine Craft Brewery. It was a fairly intimate setting, with about 25 dinner guests seated at two long communal tables sharing small talk and good food. And beer. There was plenty of beer.

Founder and owner Gary Humble said he got into craft brewing with the goal of making good beer that would go well with a Texas Barbeque. I have no doubt his beer would taste great with a burger on a hot day, but on this night, the brew more than held its own with a more sophisticated menu.

Cook Hall Executive Chef Nick Jimenez was in charge of the food and making sure each dinner course was perfectly complimented with the right beer. His food was outstanding, and his eye for pairing was right on the money.

We began the evening with a Monarch Classic American Wheat Ale served with Pork Rillette and toast. The Monarch was the lightest beer we tried and complimented the slightly heavier pork well, though the Rillette was a little dry for my taste.

The Lakefire Rye Pale Ale was my favorite beer. A little spicy, with a subtle fruit aroma, the Pale Ale went down smoothly with roasted organic chicken and fresh vegetables.

On the food side, the roasted venison with horseradish spaetzle and poached pear stole the show. Tender, juicy and soaked in flavor, the venison was the best thing I ate all night. We washed it down with the Ten Gauge Belgian IPA, which was pleasantly dry and appropriately hoppy

We finished the evening with a Sir Williams Brown Ale, which had a subtle hint of chocolate, served with an apple and pecan sticky bun topped with brown butter ice cream. It was every bit as delicious as it sounds.

 

 

 

 

Recently Published

»

Self-serve wines and whiskeys star at new Social Oak Wine & Whiskey Lounge in Trophy Club

A new Trophy Club restaurant has debuted with an interesting twist: ...

»

Smoked, steamed, house-made pastrami and Akaushi burgers lead a craft menu at this new McKinney restaurant

House-made pastrami, Akaushi beef and high-quality Scottish salmon ...

»

Trinity Groves chefs Julian Rodarte and Aubrey Murphy launch Nitro Burger with one of the city’s best $8 burgers ever

Anyone who’s been to Beto & Son in Trinity Groves ...

»

VIPeek: The Finch at Mockingbird Station opens Monday with a veto-proof menu — and one irresistable entree you’ll only find in London and France

Good stuff. The folks at Milkshake Concepts, the locally grown ...

»

Restaurateur and seafood expert Jon Alexis, chef Stan Rodrigues score with new Tex-Mex spot, with two other big-deal concepts slated for 2023

Seafood guy Jon Alexis (TJ’s Seafood Market. Malibu Poke) has his ...

»

The best pecan pies you’ve ever tasted come from this restaurant’s pastry kitchen – and now you can take one home for Thanksgiving

The best… Maybe it’s the chill and the falling leaves, ...

»

How many nachos can you really eat? Test your limits at El Chingon’s FREE Nacho Day competition this Sunday

Yeah, we get it. You love nachos. So do we. But you’d never ...

»

West Texas vibes, killer elotes, smoked brisket tacos are winners at this Las Colinas restaurant

Verdict: Muy sabroso Open nearly four years, Las Colinas’ ...

»

2022 State Fair of Texas wraps up its 24-day run with big numbers. Here’s how many pounds of sugar were used to make all that cotton candy

The State Fair of Texas wrapped up its 24-day 2022 run Sunday with ...