City of Ate from p25 service is always warm and inviting. It’s one of those places where they know ev- eryone who walks through the door be- cause they come every week. They have great coffee and buy their ingredients lo- cally, which really makes a difference. Some of my favorites are the pancakes, chicken-fried steak and the beloved Porky Pig Skillet.” (Eddie’s Diner, 4709 W. Parker Road, No. 425, Plano.) Chef Partner Aaron Staudenmaier District Dallas “I love Cindi’s New York Deli on Campbell in Richardson, especially if I’m with a group. It’s got an amazing greasy spoon feel, but the food and service are really great. I’m not a huge breakfast person, generally, but there are a couple of go-to items for me here. Nei- ther should be undertaken without consult- ing a cardiologist. Or don’t. You probably don’t want to know. “First up is something I shouldn’t even tell you since I might lose my chef street cred but it goes like this: Get a Denver om- elet (add bacon) and a side of crispy hash browns (add cheddar). Stack the hash browns on top of the omelet, top with ketchup and Tabasco and eat while hoping nobody is paying attention because it looks like a car crash on a plate. But it’s so good. “The other isn’t even breakfast. See, I love that Cindi’s serves the whole menu all day. So when a group wants to go out for breakfast or brunch, I take them here and start my day with one of those Reubens. I know that my guests will have a great experience and a solid breakfast and I can be “that guy” with my sandwich. A Cindi’s Reuben is freaking deli- cious, and I don’t care what time of day it is. If Reubens for breakfast is wrong, I don’t wanna be right.” (Cindi’s New York Deli, 7522 Camp- bell Road, No. 117.) Chef and Owner Toby Archibald Quarter Acre “This is going to sound odd, but I do not go out for breakfast much, if at all. I am not a morning person. However, if I do get up early on the weekend to head out and pick up supplies for a project around my house/ garden or to take my dog for a run at a park, I stop at the McDonald’s drive-thru for break- fast. Simply put, some of their stuff is hands down the best. A lot of chefs do not like to eat there, and I get it, but I used to work at a McDonald’s. “So I am not above eating there at all. I WIN 10 TICKETS TO THE STATE FAIR OF TEXAS 26 DALLASOBSERVER.COM/FREE/STATEFAIR10 26 worked there for two years during high school. It was a blast, and a few other kids from my school worked there too. We used to give away stuff in the drive-thru to friends, have eating competitions, even cleaning competitions. Also I am a little OCD, and the cleaning policies and cook- ing/organizational systems really appealed to that side of me. I still mop (and teach others to mop) the exact way I was shown to by my manager when I was 16 years old. For breakfast it has to be the hash browns. They are so good. I also love the sausage McMuffin. I do not know what is in there and to be honest I probably do not want to know, but it is delicious.” o ▼ EA HE’ F ▼ FIRST LOOK L AFTER 10 YEARS IN THE LOCAL BREWING GAME, LAKEWOOD HAS ADDED A KITCHEN T AND RENOVATED FAMILY-FRIENDLY SPACES. BY LAUREN DREWES DANIELS LAKEWOOD BREWING GETS A KITCHEN akewood Brewing has long been one of our favorite beer destinations in Dallas. In addition to its first lady of local craft beer, The Temptress, it offers a well-rounded mix of beers from its lager to special releases, including many variations of The Temptress. In the early years at Lakewood Brewing, drinkers packed into a tasting room where they couldn’t buy a full pint or any beer to go due to archaic and nonsensical state laws. Thankfully, things have progressed, on that front anyway. This year Lakewood is celebrating a de- cade in business and has gifted itself with some nice renovations. In addition to a large remodeled indoor and outdoor beirgarten, the brewery has added a kitchen. We re- cently visited to get a taste of things. There’s liberal use of the house beers throughout the menu, like a lager cheese, a lager barbecue sauce and a Temptress re- duction, all imparting not only style but also more nuanced flavors into dishes. The menu has four simple sections — appetizers, salads, sandwiches and flat- breads — with a handful of options in each. It’s a good mix of both indulgent and healthy options. One of the highlights of the menu is that Lakewood partners with nearby Intrinsic Smokehouse & Brewery, which provides the brisket for some dishes. Unfortunately, there was no brisket the day we visited. Big fat sad face, but more reason to visit again. There’s a quarter-pound smoked brisket sandwich with beer pickles and Sriracha slaw on a brioche bun for $15 that we’re anxious to try. There’s also a Smokehouse Flatbread with that same brisket, mozzarella and a house-made lager barbecue sauce ($17). We started with chips and the jalapeño- Lakewood Brewing’s renovated dining area. Lauren Drewes Daniels lager beer cheese ($10). This doesn’t pack much heat, despite a name that may suggest otherwise. It leans more toward a beer cheese than the typical queso you might find around Dallas, which is all well and fine. It’s a nice snack while sipping beer. A Bavarian pretzel ($8) is served warm with two sides for dipping: a Tangerine Queen pub cheese and a house-made Temptress mustard. We learned that the pretzels are not made in-house — could have fooled us. They’re brushed with a house- made roasted garlic oil and sea salt after heating. The smell and warmth along with the airy dough inside is a woke carb dream and was the first thing finished at the table. We also tried a flatbread topped with fig preserves, an herbed local chevre and aru- gula over a thin layer of Temptress reduc- tion ($15). This was the most interesting of the foods we tried and great for sharing be- tween several people. It is a bit sweet, but the flatbread had a great texture and the toppings were fresh and flavorful. Lakewood has also refreshed its taproom with new booths and large communal tables with a lot of different seating areas through- out the brewery. Quite a few families with young kids (also known as babies) were tak- ing advantage of the tables when we were visiting. As parents, we’re not sure if we’re sad we missed the bring-the-babies-to-the- brewery era or not. Good for them — we simply never attained that level of crowd control. (Extra kudos for the parents with the kids who did not have a screen in front of them and were quietly playing mancala.) The outdoor area is a new and vast play- land. There’s plenty of shade, turf and differ- ent games for big kids and little ones, like foosball, cornhole and darts. A bright large mural on the side of the brewery is Insta- gram-ready. Ten years in, the beer is still what we like the most. Now there’s just a lot more space to enjoy it in, along with some food to soak it up. Lakewood Brewing Co., 2302 Executive Drive, Garland, 3 p.m.– 9 p.m. Monday – Thursday; 11 a.m – 9 p.m. Friday – Saturday; 11 a.m. – 6 p.m. Sunday. IN TH GOO MAK PLAN every of Pe this t one w in DF Gene find s hand cold n let’s n thrall scene king f Th paras an inv we sp hand cheer ded t in an Clear was q W scan ple of We tr thwa coun Th hot a sauce haps, panca that w with thing these a favo grow Pizza sion a Th order stuffe fried rathe cours sticks H and t Char coria the n nood may h our ta Ou plate carro shred This with OCTOBER 6–12, 2022 DALLAS OBSERVER CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS dallasobserver.com MONTH XX–MONTH XX, 2014 DALLAS OBSERVER | CLASSIFIED | MUSIC | DISH | MOVIES | CULTURE | NIGHT+DAY | FEATURE | SCHUTZE | UNFAIR PARK | CONTENTS | dallasobserver.com
