Heering on ppulse.com

….”We’re a relaxed, comfortable restaurant,” Kenneavy says. The farm-to-table menu features fresh, local fare, including a killer pork chop and an antelope Osso Bucco (“the cool thing of late”) from a ranch in Ingram, Texas. The cocktail menu, created by some of the most-lauded bartenders in the city, includes originals like the Oswald’s Corridor (Absinthe wash with Makers Mark, orange essence, cherry heering, and punt e Mes), but Kenneavy assured me that Wisconsinites can get a great brandy old-fashioned as well (one wonders if the Wisconsin Tourism Department had the foresight to warn Dallas about the brandy thing)…..


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