in Dallas, recently added a happy hour menu with a few small plates, wines by the glass, cocktails and beer.
There’s also oysters delicately topped with thin slices of golden gooseberries and Thai chile; yucca fries with roasted garlic aioli; crispy pork belly with black lime; a martini made with lemon brine; and a caipirinha, the classic Brazilian cocktail of cachaça, lime and cane sugar. The burger comes on a soft but shapely sourdough potato bun smeared with maitake mushroom aioli and mottled with flaky salt on top. It’s smaller than the average burger, but still substantial for a happy hour portion, and surprisingly light considering its contents.
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