Thomas Avenue Beverage Company

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Blogs
October 5, 2011
Common Table Chef Mike Smith, Part One: No Grab-Ass In the Parking Lot, Please
Chef Mike Smith has been involved in the restaurant business basically all of his life, beginning when he was just a toddler and his mother owned a restaurant in Louisiana. In his long career he's tended bar, balanced books and surely mopped a floor or two. His first real cooking stint was at the Gr ... More >>
Blogs
September 27, 2011
Mike Smith, The Common Table's Newish Chef, Is Reshaping a Once-Doomed Menu
"Good Beer, Uncommonly Poor Food." The headline did not leave a lot to be desired when Hanna Raskin penned a scathing review of the gastro pub last summer. Browning lettuce in salads and greasy stringy pork crowned a menu described as ranging from unpleasant to horrific. Owner Corey Pond un ... More >>
Dining
June 4, 2009
The Londoner serves up pub grub the way the Brits only wish they could
"Good Beer, Uncommonly Poor Food." The headline did not leave a lot to be desired when Hanna Raskin penned a scathing review of the gastro pub last summer. Browning lettuce in salads and greasy stringy pork crowned a menu described as ranging from unpleasant to horrific. Owner Corey Pond un ... More >>
Blogs
June 11, 2007
Bringing Bars Online
"Good Beer, Uncommonly Poor Food." The headline did not leave a lot to be desired when Hanna Raskin penned a scathing review of the gastro pub last summer. Browning lettuce in salads and greasy stringy pork crowned a menu described as ranging from unpleasant to horrific. Owner Corey Pond un ... More >>
Dining
April 13, 2006
Doll Parts
Why do women need a girls' night out?
Dining
December 8, 2005
Meat Spits
Zea plans to grill-mark Dallas
Music
June 2, 2005
Musicians Unite
Local bands to play benefit concert for Cory Helms
Dining
June 2, 2005
Popping the Lid
Pandora Japanese Cuisine is minimal, and that's the least we can say
Dining
April 1, 2004
Nature Calls
Why are patios so popular?
Dining
February 5, 2004
Grazing Pains
Does grass-fed beef really taste better?
Dining
January 16, 2003
The Enemy Is Us
Who are the fickle 500?
Dining
January 2, 2003
Mystic Chords of Memory
The Burning Question crew looks back at 2002
Dining
December 5, 2002
Creatures of Bad Habit
Have we lost the art of drinking?
Dining
June 6, 2002
Thomas by Numbers
You can almost smell the character at 2900--and that's a good thing
Dining
January 3, 2002
Party's Over
Dallas restaurateurs weather a year of many valleys, few peaks
Dining
December 6, 2001
Chef George P. Loves Big D
Former Voltaire chef speaks out. Read on.
Dining
March 15, 2001
AquaKnixed
Becoming one with everything
Dining
April 1, 1999
Hash Over
Becoming one with everything
Dining
January 21, 1999
Hash Over
Becoming one with everything
Dining
June 5, 1997
Hitting the mark
Mark's on Henderson delivers on its promises
Dining
August 22, 1996
Pub worthy of the name
Thomas Avenue Beverage Company offers a friendly drink and exceptional food

Thomas Avenue Beverage Company

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