12 November 24–30, 2022 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Month XX–Month XX, 2014 dallasobserver.com DALLAS OBSERVER | Classified | MusiC | dish | Movies | Culture | Night+day | feature | sChutze | uNfair Park | CoNteNts | mixed into the brew, which has a 5.2% ABV and comes in a bright, red can. Use Commu- nity’s beer locator to track some down. Buy extra. Lakewood Brewing, Sweater Weather Winter Warmer Ale 2302 Executive Drive, Garland The Temptress may be your go-to winter warmer, but Lakewood has a new sweater- themed beer. Sweater Weather is a Belgian winter warmer described as “big and malty.” The new beer by Lakewood Brewing is de- signed for the holidays and has a dark black color. At 6.7% ABV, this beer can help get you through the holidays. It’s on tap around Dallas and is available at retail outlets. Check the map for details. 903 Brewers, Almond Cookie Flavored Stout 1718 S Elm St., Sherman Almond Cookie Flavored Stout is made by adding extra flavors and ingredients to 903 Brewers’ award-winning stout, Sas- quatch. “We added a bunch of fresh al- mond cookies, vanilla, right there into our stout”, says founder and head brew boss, Jeremy Roberts. The stout is part of 903 Brewers’ pastry stout series, which in- cludes a magic bar stout with coconut, chocolate, pecan and graham cracker. The Almond Cookie Stout presents flavors of black coffee, cookie crumbs and dark chocolate. Texas Ale Project, The Caucasian White Rus- sian Imperial Stout 1001 N Riverfront Blvd. Right here in Dallas, Texas Ale Project brews a 9% stout that is perfect for falling asleep on the couch while the kids wait up for Santa. The Caucasian White Russian Im- perial Stout is brewed with Madagascar bourbon vanilla beans and cold-brewed cof- fee from Full City Rooster on Akard Street. The beer’s description notes that “the Cau- casian plays tricks on the palette, but the end result is quite decadent.” It’s available throughout North Texas. ▼ Food News Prevailing Pasta MoMo ItalIan kItchen reMaIns a lake hIghlands geM. by Nick ReyNolds M oMo Italian Kitchen is tucked away in North Dallas on Forest Lane near Central Expressway and Interstate 635. A Lake Highlands Italian staple for de- cades, it has recently added a full bar, where mixologist Leann Barry concocts specialty cocktails and classics. With a recent update of the interior and the addition of a new pri- vate dining room, we thought it was time for a fresh look. MoMo, not to be confused with MoMo’s Pasta on Preston Road, was founded more than 35 years ago by Antonio “Momo” Gat- tini, of Tuscany. In 2017, two local restaurant veterans, Wende Stevenson and Aaron Goss (whose resumes include The Green Room, Ziziki’s, Shinsei and Mot Hai Ba, where they had management roles), bought this spot and continue to serve the traditional recipes the original owners created. Pasta plates dominate the menu, like a Capelli d’Angelo alla MoMo ($26), which is shrimp and smoked salmon tossed in pink Marsala cream sauce. The Ravioli di Carne ($19) is house-made and filled with chicken, pork and mortadella in a prosciutto and mushroom cream sauce. In addition to the pasta dishes, there are risottos, lasagnas, piz- zas, salads and several meat and fish entrées. We already have our eyes on the Pollo alla Marchigiana ($24), egg-washed chicken breast sautéed in brandy cream sauce with prosciutto, for our next trip. After taking our seats, we ordered a bot- tle of Baladin Birra Nazionale ($8), a hoppy Italian craft beer made of 100% Italian in- gredients. For our starter, we went with the insalata verde ($8 for a small order, $15 for a large), which consisted of green leaf lettuce, walnuts, radish, tomatoes and bell peppers cloaked in a bright caper vinaigrette dress- ing. The salads here are radiant; you won’t find any sad, wilted salads at MoMo. Ingre- dients are supremely fresh and crisp as if ev- erything on your plate was harvested moments before you walked through the door. All tables are also given complimen- tary focaccia bread with pesto sauce. Next we went with an order of Carpaccio di Manzo ($17.50): thin slices of raw beef tenderloin, shaved Parmigiano and arugula dripped in aioli. It was outstanding. (See photo at top.) Awaiting our main course, we ordered a cocktail from the bar — the Italian 75 ($11), a stout concoction of Lemoncello and pro- secco. While we worked on our drink, we had an opportunity to take in the space. It’s dimly lit and the perfect place for a date. We imagine the large fireplace in the mid- dle of the dining room must be a phenome- nal mood-setter for brisk fall and winter nights. And when the temps are optimal, there’s a great covered patio with ample space and seating. We went with the Rotolo Verde ($19), a house-made pasta, rolled with spinach and baked with Gruyere and mascarpone cheese. It’s complemented by a light tomato sauce. We ate ours with the focaccia we had left over from earlier and with a drift of Ital- ian gravy. MoMo’s desserts include panna cotta (vanilla bean custard with chocolate), which sounded nice, as did the Sciuscia (chocolate ice cream with house-made Vov liqueur and dusted with crumbled Amaretto cookies). Alas, we didn’t quite have the room. Maybe next time. Happy hour at MoMo’s is a find. On Tuesdays and Wednesdays from 5 p.m. to 7 p.m. MoMo’s happy hour bites range from $3 to $6 and go well with cocktail specials like $7 Negroni Sbagliato (a spritz version of the classic) and a MoMo sangria for $5. There are even a few $3 items like Mon- tucky lager and OHB’s All Good Kolsch. On Thursty Thursday, enjoy $6 glasses of wine along with $3 and $4 beers. MoMo Italian Kitchen, 8989 Forest Lane. Tuesday 11 a.m. – 1:30 p.m., 5 p.m. – 8:30 p.m.; Wednesday 5 p.m. – 8:30 p.m.; Thursday 11 a.m. – 1:30 p.m., 5 p.m. – 8:30 p.m.; Friday – Saturday 5 p.m. – 9:30 p.m.; Sunday 5 p.m. – 8:30 p.m. City of Atefrom p11 courtesy Lakewood Brewing Sweater Weather is a Belgian winter warmer.