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Fat-Washed Cocktails; Spaghetti and Meatballs Special

Trendy cocktails; a tasty special at Proof & Pantry; party at Parigi; a noteworthy new cookbook.

The bar at Knife.
The bar at Knife.
Aidan Barrett/EDFW

COCKTAIL WIRE—Fat-washed cocktails are all the rage these days, apparently. If the idea of butter in your drink doesn't appeal, how about Michael Martensen's "OIM" at Knife, which includes "olive oil-washed gin, vermouth, Chartreuse and sea salt"? [Details]

ARTS DISTRICT—Speaking of Michael Martensen, Scott Reitz says the spaghetti and meatballs special at his recently opened Proof & Pantry is "one of the best meals, and deals, in Dallas." Offered only on Tuesday evenings, $24 gets you a modern take on the classic Italian salad, a generous portion of spaghetti with tomato sauce and "four or five meatballs that are so delicately held together they could fall apart if you look at them wrong," plus an excellent cannoli (cannolo?). [City of Ate]

OAK LAWN—Parigi will celebrate 30 years in business with an anniversary soireeto be held this Sunday from 6-9 p.m. Expect champagne, cocktails, hors d'oeuvres, and live entertainment; the event benefits the Food and Hospitality Institute at El Centro College. [EaterWire]

COOKBOOK WIRE—Everyone's favorite bourgeoisie shopping destination Neiman Marcus has just released its newest cookbookws.com/lifestyles/food-wine/food-wine-headlines/20140930-new-neiman-marcus-cookbook-is-rich-in-every-way.ece. Shot by photographer Jody Horton (who also did Tim Byres' James Beard Award-winning book), it includes everything from the famed popovers served at the Zodiac Room to "the Mandarin Orange Souffles, a molded-gelatin throwback that’s been the 'No. 1 selling dish at all Neiman Marcus restaurants across the country' for more than 60 years." [DMN]

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