Max's Wine Dive on Washington Avenue will host Flight Night on Monday, June 30, from 4 p.m. until midnight. Sample four wines paired with pork belly pupusas and a small cheese plate. Prices for the wine and food range from $25 to $75 depending on the featured wines. If you enjoy any of the vino offered during Flight Nights, you can purchase a bottle at a special retail price.
Grab some 4th of July treats and sweets from Three Brothers Bakery to enhance your celebration. Each location will offer a variety of hand-made buns and breads perfect for that giant burger or brisket sandwich, as well as a selection of pies (apple, cherry and chocolate pecan) -- all you need is a giant scoop of Blue Bell vanilla ice cream. Other items include red-white-and-blue cake parfaits, cupcakes and a custom American flag cake.
Celebrate IHOP's 56th birthday on Tuesday, July 8 with 56-cent short stacks, four cents cheaper than the price in the founding year, 1958. Order a short stack of buttermilk pancakes in the morning, at lunch or for dinner; all participating IHOP locations will serve this special from 7 a.m. until 7 p.m. Along with this reduced price, IHOP has added a lineup of summer pancake flavors, including raspberry peach, blueberry cannoli cream and strawberry banana cream pie.
Sundown at The Grove kicks off Wednesday, July 9, at 5 p.m. with craft brews from Saint Arnold Brewery. Every Wednesday night until September 17, The Grove and Discovery Green will host a craft beer tasting event featuring flights of four 4-ounce pours from a local craft brewery and specially-paired bites prepared by The Grove's chef de cuisine, Ryan Williams. Tickets for beer and food cost $15. If beer is not your thing, then you may exchange your flight for two glasses of wine.
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In continuation of the Landry's Summer Chef Series, executive chefs Phuc Luu and Frank Lewis of Morton's The Steakhouse will prepare a five course dinner for $95 per person on Wednesday, July 9, at 7 p.m. at Morton's The Steakhouse. The meal begins with baked lobster Milanese paired with Chateau Ste. Michelle Canoe Ridge Chardonnay, followed by a Thai Asian salad with avocado, mango, crispy rice noodles and a ginger soy vinaigrette, paired with Anew Riesling. The third course features miso-glazed wild Alaskan halibut paired with Erath Estate Pinot Noir. The chefs will then prepare broiled New Zealand lamb chops topped with a blueberry port reduction and paired with Col Solare Red Blend. Guests will then delight in an apricot crème brulee paired with Nicolas Feuillatte Brut NV.