City of Ate from p15 ▼ BEER HOW DO YOU LIKE THEM APPLES? B mato-based with grilled chicken, avocado, queso fresco and crema. It was spicy and fla- vorful but could have had more chicken in the serving. The pork stew was also flavorful with a good amount of pork and pozole but was milder than most. For the main course, we opted for an- BISHOP CIDER BUYS WILD ACRE AND LEGAL DRAFT, BRINGS GRANT WOOD OF REVOLVER BACK. BY LAUREN DREWES DANIELS ishop Cider is expanding operations in multiple arenas. According to a press release from May 23, the Dal- las-based cidery has acquired Wild Acre Brewing in Fort Worth, Legal Draft Beer Co. in Arlington and has secured several other properties across North Texas. Bishop Cider was founded in the Bishop Arts District 10 years ago by husband and wife Joel and Laura Malone. Originally a 700-square-foot cider bar, the company has since grown to three brands: TexBev, a co- packer of various drinks, including beer and wine; Cidercade, a bar and arcade with loca- tions in Dallas, Austin, Houston and one in the works in Fort Worth; and Bishop Cider, their cider, which pours through taps and is sold in cans throughout Texas, Oklahoma and select states in the Northeast. Joel Malone has big plans for Wild Acre. “Rightfully so, Wild Acre has gained a lot of respect in Fort Worth,” he said in a written statement. “They have built a very impressive facility, and the beer can hold its own against other local breweries, but I believe there is potential to compete on a larger stage.” By acquiring Wild Acre’s facility in Fort Worth, the company is adding 200,000 square feet of warehouse space and 21 acres of land. The acquisition is expected to close by the end of May. Wild Acre will continue to be produced, but Malone said they will fine-tune some recipes with the help of Grant Wood, who is the original co-founder and brewmaster of Revolver Brewing before it was acquired by Molson Coors in 2016. You’ve tasted Wood’s work if you sipped a Blood and Honey. Bishop is also expanding their lineup of Cidercades. A new one is opening in Fort Worth just south of downtown, which will be their largest arcade and bar at 25,000 square feet. It’s expected to open this summer. Bishop Cider has also acquired assets of Legal Draft Beer Co., a craft brewery in downtown Arlington that shuttered earlier Mikel Galicia this year. Bishop will use the facility’s equip- ment to expand production capabilities. Per the release, “Bishop did not assume their lia- bilities and will not market beer bearing the Legal Draft brand.” The large brewery and outdoor space will be the home of their seventh Cidercade and is expected to open by the end of 2022. For those keeping an arcade map, this space is just half a mile from another bar and ar- cade, FreePlay. Finally, Bishop will relocate and “drasti- cally expand” their Cidercade location in Dallas but plans to remain at the current spot until the new site is ready. The new fa- cility will be 79,000 square feet, 10-times larger than the original and will have games and “activities that aren’t offered anywhere else in Texas.” No opening date is set yet. ▼ OPENINGS FROM PASTA TO POZOLE AN ITALIAN CHEF STICKS THE LANDING AT ODELAY TEX-MEX. BY ANGIE QUEBEDEAUX chini, is now dipping his toes in the Tex- Mex arena. Odelay Tex-Mex opened recently near Lovers Lane and Inwood Road, in the spot that used to be Café Ex- press. The word Odelay roughly translates J ulian Barsotti, best known for running Italian fine dining establishments like Nonna, Carbone’s, Sprezza and Fa- Bishop Cider is expanding Cidercades. into “What’s up?” and what is up is this hot new hacienda-style restaurant. Our first attempt to try it was on a Satur- day night at 6 p.m. thinking it was still early enough to at least grab a seat at the bar. There were no seats and the wait for a table was an hour and a half. So, we opted to re- turn the next day as soon as they opened for lunch at 11 a.m. We were seated immedi- ately, but within an hour the place was al- most full. The menu is diverse and includes some of your favorite Tex-Mex combo classics like enchiladas, pan-fried tacos and tamales. It also ventures west and features some New Mexico staples like green chile pork stew with pozole. The house specialties include a Frito tamale pie, wagyu brisket tacos and Berkshire puerco con mole verde. Odelay sources top-tier ingredients and makes most dishes from scratch. In-house ground meats are from Rosewood Ranches. Seafood comes from the Gulf area. And flour tortillas are made from scratch as seen through a glass window. The tortilla chips are homemade as well, and the complimen- tary salsa is fresh and has the perfect amount of kick but is not too hot. We started with a cup of both types of soup; the “1989” tortilla soup and green chili pork stew ($8 for a cup each). It’s Tex-Mex versus New-Mex. The tortilla soup is to- other appetizer, Chimichangitos ($13) and the puerco con mole verde ($16). The appe- tizer is just as described, deep-fried tortillas with chicken, black beans, Jack cheese and corn. There are four pieces per order, so it’s perfect to share between two people or a meal for one. The puerco con mole verde was tasty, but it did lack an anticipated heat. However, a few drops of Tapatio hot sauce did the job. The enchiladas at other tables looked great as did the shrimp cocktail, naked chile rellenos (baked not fried) and tres quail (wrapped in bacon and stuffed with jala- peño). And believe it or not, they even offer a smash burger served with their house- ground wagyu blend, American cheese, minced red onions, green chiles, pickles, let- tuce and a chipotle special sauce. And no self-respecting Tex-Mex place would be complete if they didn’t offer chicken-fried steak ($19). At Odelay, they use pounded and fried rib-eye steak served with queso, black beans, sour cream, guaca- mole and pico de gallo. While the menu is great, they really focus on the full experience here, including the at- mosphere. Large wooden arched doors at the entrance bring you into the hostess stand where there are two floor-to-ceiling walls with a variety of colorful La Catrina dolls. Four hand-painted highly detailed mu- rals run along the main arched wall of the restaurant. The bar program rightfully centers on te- quila with a menu created by master somme- lier Sergio Quijano. One of their most popular drinks is the Sangre De Cristo with mint syrup, muddled lemon, red wine reduction and dusted with a hibiscus. In the next few weeks, they will open their 3,000-square-foot patio. It also has a southwestern vibe with string lights, lush greenery and Mexican décor that includes Spanish textiles and ceramic sculptures hanging throughout. Odelay, 5600 West Lovers Lane, Suite 109. Open 11 a.m. to 2:30 p.m. Wednesday - Sunday, 5 to 10 p.m. Sunday - Thursday and 5 to 11 p.m. Friday and Saturday WE ARE OPEN FOR DINE IN, TO-GO & DELIVERY! $1 OFF PER POUND MONDAY & TUESDAY CRAWFISH 16 2 7224 Independence Parkway • Plano 972.618.4542 • litasdallas.com MONTH XX–MONTH XX, 2014 JUNE 2–8, 2022 DALLAS OBSERVER | CLASSIFIED | MUSIC | DISH | MOVIES | CULTURE | NIGHT+DAY | FEATURE | SCHUTZE | UNFAIR PARK | CONTENTS | DALLAS OBSERVER CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS dallasobserver.comdallasobserver.com