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.
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.
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