Monday, April 1, 2013 , Updated 9:38 a.m., April 8, 2013
LUCK restaurant in West Dallas will serve beer-infused menu
Yes, that's beer IN the food, such as stout-infused ice cream. Yes, please!
WEST DALLAS The craft beer scene has taken Dallas-Fort Worth by storm, so it was only a matter of time before connoisseurs started using the local brew in innovative ways.
This summer, a new restaurant called LUCK (Local Urban Craft Kitchen) is setting up shop in Trinity Groves and serving up inventive dishes that are not just inspired by artisan suds; they are infused.
Some of the beer-centric dishes include chicken wings marinated in buttermilk and IPA, and a brown ale shrimp and grits dish that may make the final menu cut. LUCK will use only local craft beer to flavor its dishes.
LUCK recently made its debut to folks in Dallas at the Savor Trinity Groves food event. Patrons tasted a cheesy gordita with habanero-pickled onions doused in a spicy borracha salsa, which was reduced with a Four Corners signature brew. Chefs and owners Jeff Dietzman, Daniel Pittman, and Ned Steel created buzz around the scene last fall with another unique concoction — a homemade vanilla bean ice cream flavored with Lakewood Brewing Company’s Temptress stout.
“It is a lot of trial and error,” said Dietzman, a former electrical engineer. “Red wine goes well with steak. White wine goes well with fish and chicken. There are those definite lines, but I think what we’ve found is [choosing the right flavor combination] depends on the specific beer.”
Dietzman entered the culinary world after graduating from Texas A&M University. When Dietzman and his wife, Laurie, were expecting their first child, Dietzman earned a degree from the Culinary School of Fort Worth and began volunteer-teaching cooking classes at Central Market. There he met Steel, who was also volunteering, and the two began fantasizing about a someday/would-be restaurant, though neither aspired to make it short-term reality. Well, maybe Steel did.
“Little did I know, Ned submits our concept to the people of Trinity Groves without ever telling me and they email him back asking to set up a meeting,” Dietzman said.
It was at that time the duo recruited Pittman, Dietzman’s cousin and a notable chef, in an effort to “look like we knew what we were doing.” None of the three had ever opened a restaurant nor did they have any capital to do so. One advantage they did have was experience cooking with beer, a skill that few have explored let alone mastered.
During a mock menu tasting at Trinity Groves, investors wholeheartedly accepted the concept. The guys behind LUCK served a Bavarian soft pretzel and a Kentucky Hot Brown, both with a Porter-flavored beer cheese sauce.
Is your mouth watering? Try some LUCK specialties April 8 at a pop-up dinner at Bonnell’s Fine Texas Cuisine in Fort Worth. Each of five courses will be paired with a beer from Community Beer Company.Follow @tineywristwatch
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