| CITY OF ATE | ▼ Dish Former Dallas Cowboys quarterback Troy Aikman pours pints of his beer, EIGHT, at Katy Trail Ice House. WISE UP, EAT AT PETE’S SINCE 1994 Come where everybody knows your name! A DALLAS LANDMARK! Come where everybody knows your name! ST. PETE’S DANCING MARLIN Bar & Grill Deep Ellum • 2730 Commerce • 214-698-1511 www.stpetesdancingmarlin.com Drink to Your Health BY LAUREN DREWES DANIELS beer, aptly named Eight for his former jersey number. J Aikman explained to the crowd that he actually has quite a long history in the beer business; he worked for a Miller distributor when he was in college and also “drank a fair amount of Miller Lite when I was in college.” When Aikman originally moved to Dal- las, he became good friends with Barry and Lana Andrews, the founders of Andrews Distributing. So, when he came up with the idea of creating his own beer line that worked with his active lifestyle (follow Aik- man on Instagram for more on that), he knew who to call. He and his team connected with brewing scientists at Oregon State University to cre- ate an all-malt lager made with organic grains and antioxidant-rich hops. Each serv- ing has about 90 calories (88 for Micheal Ir- vin seems like it could have been attainable) and 2.6 grams of carbs (3 for the triplets seems within reach too). “We view this as a lifestyle brand. It [the 16 beer] is real simple. We name our target con- sumer the ‘early risers’ and what we mean by that — it doesn’t necessarily mean that you wake up at five in the morning, but that when you do wake up, you have a purpose, you have something that you’re shooting for and that you’re willing to put in the work and time to do it,” Aikman said. Eight is brewed in New Orleans at Fau- bourg Brewing, which was historically Di- ust before the rain and ice rolled through Dallas last week, former Dallas Cowboy quarterback Troy Aikman was at Katy Trail Ice House to roll out his new light xie Beer, one of the oldest beer brands in the nation. The brewery was destroyed by Hurricane Katrina and their sales were shrinking dismally anyway. “They rebuilt the brewery from scratch and adopted a new name, Fauborg, which means com- munity.” The Benson family who own the brewery also own the New Orleans Saints and the Pelicans. When asked why he chose that brew- ery to make his beer, Aikman said that they toured a lot of breweries in Texas, but Faubourg’s new facility won them over. “It’s a state-of- the-art brewery. It’s also not an easy beer to make and we felt they were the best aligned to be able to make that happen.” Eight is now pouring at Katy Trail Ice “BUT IF PEOPLE’S CONCERNS ARE ABOUT A ROLE, OR A JOB OR MORE RIGHTS, LIFESTYLE-RELATED, IN MY OPINION, MONEY GIVES YOU A TEMPORARY FIX ... IT’S NOT THE LONG TERM SOLUTION.” –BAR LOUIE CEO TOM FRICKE Mike Brooks GREAT FOR LUNCH! Troy Aikman’s new brew is made with organic grains, antioxidant-rich hops and goes down quite smooth. rant?” and “How can I retain the experi- enced staff I already have?” How about a fully funded three-week sabbatical for every three years of service? Or, a progressive labor-centered “manifesto” for your employees. Yes, at a restaurant. That’s what some local places are doing to lure and keep workers. The restaurant in- dustry has suffered great economic reper- cussions since the CO- VID pandemic began in March 2020. Ac- cording to the Texas Restaurant Associa- tion, more than 80,000 members of the state’s service industry work- force have yet to return House and is also available at Boomerjacks, Walk-Ons and Sidecar Social. Six-packs should be in stores in a few weeks. Aikman says he plans on selling throughout Texas but doesn’t have much interest in expanding outside of the state. ▼ LABOR A GOOD-JOB SHORTAGE G DALLAS RESTAURANTS AND BARS GET SERIOUS ABOUT ATTRACTING WORKERS.BY CHANCE TOWNSEND iant “WE’RE HIRING” signs hang on the sides of buildings in cities across North Texas. In the midst of a staff shortage, the questions for employers have become “How do I staff my restau- since that time, possibly because they found better jobs. Total employment in the restau- rant sector continues to ebb and flow but has never reached pre-pandemic numbers. But what’s happening in North Texas and elsewhere isn’t a labor shortage. It’s a short- age of good jobs. Long before COVID, many workers (especially women and people of color) experienced stagnant wages, poor working conditions and unpredictable scheduling. The service industry historically offers low wages and benefits on average and is known for having some of the poorest work environments. “[A wage of ] $12 to 15 an hour is really not enough to start,” said Michael Finley, a member of the Texas Craft Brewers Guild’s Diversity, Equity and Inclusion subcom- mittee. “You have to pay people to be able to retain your employees, mainly through the way they’re being paid, in the >> p19 OPEN FOR DINE IN, TO-GO & DELIVERY! 7 Days a Week • Catering & Delivery Casual Dining • Excellent Service INDIAN BEER & WINE GRILLED KABOBS FINE CURRIES WRAPS VEGETARIAN DISHES 2 LOCATIONS: 6770 Winning Drive #910 • Frisco • TX (469) 980-7005 4438 McKinney Ave #100 • DAllAs • TX (214) 521-3655 WWW.FRESHINDIANFOOD.COM 19 dallasobserver.com CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS DALLAS OBSERVER FEBRUARY 10–16, 2022 MONTH XX–MONTH XX, 2014 DALLAS OBSERVER | CLASSIFIED | MUSIC | DISH | MOVIES | CULTURE | NIGHT+DAY | FEATURE | SCHUTZE | UNFAIR PARK | CONTENTS | dallasobserver.com
