LA PULGA SPIRITS Mixologist Tia Downey (@tvdowney) of Bowie House shared a recipe using La Pulga's Tequila Reposado, which leans into its aging in American Oak barrels to assume tasting notes of cooked agave, burnt sugar, licorice, floral, honey, black pepper, and tropical fruit. With a pleasant, long finish, our
LA PULGA SPIRITS Mixologist Tia Downey (@tvdowney) of Bowie House shared a recipe using La Pulga's Tequila Reposado, which leans into its aging in American Oak barrels to assume tasting notes of cooked agave, burnt sugar, licorice, floral, honey, black pepper, and tropical fruit. With a pleasant, long finish, our
Owned by Chef Andrew Dilda (former head chef at Reata and also of Clay Pigeon and Lonesome Dove, among other places), the Near Southside’s Eazy Monkey opened over the summer to pretty much universal acclaim. Tia Downey, one of the most visible and talented faces behind a bar or in front of one in town, was the
Eazy Monkey, 401 W Magnolia Av, FW. 682-250-2501. Wed-Sun 11am-10pm, Fri-Sat 11am-11pm. The name that Chef Andrew Dilda chose for his Texasian-inspired restaurant on does not reflect the journey that he took to get to this point. It certainly wasn’t eazy. From opening restaurants and working kitchens around North
The Elevated Elixir: Zero-Proof Cocktails and Craft Beers
By Edward Brown
When Beth Hutson decided to cut alcohol out of her life in 2019, she realized that, at least in Fort Worth, zero-proof cocktails were surprisingly hard to find. She subsequently founded The Elevated Elixir (Instagram @TheElevatedElixir) to raise awareness of alcohol-free craft beers, cocktails, and other adult beverages. Special thanks to Lowtown Studios (Instagram @Lowtown Studios) for hosting us and to Tia Downey (@TVDowney) for mixing our drinks.
You can view all of our previous shows on our IGTV channel @FortWorthWeekly.
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