N&R Events

Uptown, Dallas meets Ft. Worth on Monday’s

Service Industrty Martin House Beers

Martin House Monday’s/Service Indusrty at Nickel and Rye are now in full swing with $3 Martin House Beers! After we were able to work up a partnership with Martin House Brewing Company in Ft. Worth, Texas we wanted to offer it to the service industry crowd to show our appreciation for the service you give our community. Our service industry in compasses servers, hospitality, fireman, police, teachers, hair designers, and military. In addition to great beers at great prices we wanted to give you amazing food at amazing prices. Half off our amazing ever changing menu too! Have you tried any new menu items? Monday night is great night to do so. Just two of the new menu items: Blistered Brussel Sprouts or Nickel and Rye Brisket Nacho’s……both only $4.50 on Monday’s for service industry folks. If ½ off on food and $3 Martin House Beers is not enticing enough for you service industry peeps we added $3 shots!

$3 shot options:
• Deep Eddy Vodka (Ruby Red, Lemon, Regular, Sweet Tea)
• Fireball Cinnamon Whisky
• Jameson Irish Whiskey

$3 Martin House Beers (cans and draft):
Bockslider A.K.A Toadies Texas Bock (can): This copper-colored lightly-hopped beer is the official beer of the Toadies, a well-known band from Ft. Worth. This easy drinking beer was in such high demand it went from a special release to a year round beer. Martin House Brewing Company has a slogan, “Made in Texas by Texans” and it show in this easy drinking Bock. 5.6% ABV
The Salty Lady (can): Ft. Worth’s take on the German style Gose beer. Martin House soured their beer in kettles with lactic culture. They tempered the tartness with salt from around the world. It has a coriander and citrus finish. This Salty Lady is a great addition to our patio on a nice warm day.
Pretzel Stout (can): Each barrel is brewed with 6 pounds of sourdough pretzels, crushed. It is dark as oil and has flavors of roasted chocolate malted barley make this beer the perfect beer for a beautiful cooler evening. 6.5% ABV
Cellerman’s Reserve Single Hop IPA (can): This is a classic American Style IPA but with a Martin House twist of course……..The fact that this a year round beer and a single hop beer not every hop is the same. The same hops are not always available year round so sometimes the Cellerman just has to change up that single hop 😉 7% ABV
Sugar and Spice (A Spiced American Barley Wine) (draft): This Winter yumminess is brewed with liberal amounts of nutmeg, cinnamon, vanilla, cloves and piloncillo (their secret ingredient) a unrefined Mexican brown sugar. This a big ale with a simple malt bill. 12% ABV
Hibiscus Saison (draft): They took their River House Saison and their motto, “made in Texas by Texans” and amped it up with some hibiscus petals. By doing so it added a cranberry like color and tartness that compliments re-freshness of the beer. This is a seasonal beer and won’t be around long especially at $3 a pint! 7% ABV

Let Martin House Brewing Company and your friends know what beer you are enjoying and where you are sipping it by going to Untappd (they have an app too).  See you Monday!


New Grub, Uptown!

Check out some of our newest menu items!

McKinney Avenue Salad 

Kale + Toasted Almonds + Dried Cranberries + Goat Cheese + House Vinaigrette


Thai Chicken Tacos 

Shredded Coconut Curry Chicken + Candied Jalapenos + Basmati Rice + Scallions


Blistered Brussel Sprouts

Roasted Garlic Aioli + Salty-Caramel Sauce


w/ Nuts + fruit + Nickel pickles + Rosemary-garlic bread + crackers. Choose 5: $12, Kitchen sink: $25 (All boards half off every Wednesday!)


Prosciutto, Chicken-Apple Sausage, Salami, Spanish Chorizo


Brie, Fontina, Smoked Gouda, Boursin, Chevre (goat cheese), Bleu


Bacon Marmalade, Fig Jam, Jalapeno-Apricot Chutney, Pesto

Mardi Gras Tap Take Over starts Fat Tuesday!

Not able to make it to New Orleans, LA for Fat Tuesday……..Don’t worry Nickel and Rye in Uptown Dallas has you covered. We are having a Mardi Gras Tap Take Over Party. Just to name a few of our many drafts: Lakewood French Quarter Temptress, Abita Mardi Gras Bock and Abita Bourbon Street Imperial Stout. Don’t worry if have a large group that wants to celebrate Fat Tuesday (February 9, 2016). Call ahead 214.389-2120 and we will reserve a table for you. Another great thing about our Mardi Gras Tap Take Over Party……we are still running our Tuesday Night special, LADIES NIGHT! All unaccompanied ladies receive ½ off their entire check! What a great way to celebrate Fat Tuesday ladies! We are located on McKinney Avenue Directly across from Whole Foods and the Residence at the Gables. There is valet parking in the rear of the building (off Routh St.). You can pretend the M-Trolley is a street car in New Orleans and ride that. They stop right in front of us and across from Whole Foods, Uptown on McKinney Ave.
After you read these beer descriptions you are going to wish today was Fat Tuesday 😉
Lakewood Brewing Co. Dallas, Texas
French Quarter Temptress
Lakewood Brewing Co. paired with Noble Coyote Coffee Roasters are green, Fair-Trade Certified™. They roasted Peruvian coffee beans to perfection in recently emptied bourbon barrels for months. After the beans are roasted, Lakewood Brewing Co. then slowly infuses them into their Temptress Beer with a dash of chicory. Close your eyes, take a sip and you will go straight to Fat Tuesday 😉

Abita New Orleans, LA
Mardi Gras Bock
Abita’s first seasonal beer (Jan – March) is part of Mardi Gras Tap Take Over at Nickle and Rye. Mardi Gras Bock is similar to a German maibock. Both having rich malt flavors and full in body. They brew it with pale, pilsner, caramel malts and German Perle hops. Sure to make you feel like you are down in the Quarter.

Bourbon Street Imperial Stout
Abita batches this Imperial Stout in small bourbon barrels with roasted malts (pale, caramel, chocolate) giving it a strong aroma and dark rich velvety color. They also added oats making it a full body beer. The brewing process for this beer is unique. After the beer has fermented in the bourbon barrels Abita cold ages the beer for 6 weeks. By doing this all the flavors of the hops and malts really mesh resulting in a smother flavor. Now, the Stout is ready to be moved back to the bourbon barrels for 8 weeks. At the end of the process you have Abita’s Bourbon Street Imperial Stout. Skip dessert, this is yours 


Official MAVS Pregame Party Sponsored by Bud Light!


Nickel and Rye in Uptown, Dallas on McKinney Avenue is now the official Dallas Maverick’s watching place.  Going to the game? Ride the M-Line Trolley  in Uptown, Dallas to American Airlines Center and stop by on your way.  We are located at the McKinney Avenue and Routh stop,  directly across the street from Whole Foods Uptownand next door to Fat Rabbit in Uptown Dallas.  Continue to check in for more details for drink and food specials during the Mavericks game.

November Tap Takeover with Firestone Walker !

We’re featuring some kick ass beers this month with Firestone Walker as our tap takeover and wanted to share a few fun tid bits of knowledge with you on these killer beers. Enjoy!
Weird Beer Wednesday 11/11
American Pale Wheat Ale brewed with hibiscus flowers:

“An Americanized version of a Hefe Weizen, these beers range within the pale to golden range in color. Reminiscent of a Hefe Weizen in appearance, unless filtered. Long-lasting head with a light to medium body, higher carbonation is proper. German Weizen flavors and aromas of banana esters and clove-like phenols will not be found. Most use a substantial percentage of wheat malt. Hop character will be low to high but most are moderate in bitterness. Firestone used 200 pounds of hibiscus flowers in the batch. Abv 5.2%”

–  Source: Beer Advocate
Pint Night 11/13
Firestone Pivo PilsGerman Pilsener:
“The Pilsner beer was first brewed in Bohemia, a German-speaking province in the old Austrian Empire. Pilsner is one of the most popular styles of lager beers in Germany, and in many other countries. It’s often spelled as “Pilsener”, and often times abbreviated, or spoken in slang, as “Pils.”Classic German Pilsners are very light straw to golden in color. Head should be dense and rich. They are also well-hopped, brewed using Noble hops such has Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest–hop bitterness can be high. Abv 5.3%”
–  Source: Beer Advocate
For full articles or more info. follow our link to Beer Advocate

Nickel and Rye partners with Taste of NFL!

Nickel and Rye in Uptown, Dallas is very proud to announce our partnership with the Taste of NFL.  What does this mean to you?  That you can come and enjoy some vino or your favorite cocktail and help the North Texas Food Bank. For every bottle of wine we sell the NFL will donate 1 meal to the NTFB.  If wine isn’t your thing we have you covered, come enjoy a fabulous cocktail instead! For every case of liquor the NFL will donate 36 meals to the NTFB!
More great specials to take advantage of while helping help the NFL donate a ton of meals to the NTFB:
Ladies Night……. ½ OFF ENTIRE tab for unaccompanied ladies
1/2 price bottle of wine + helping families put food on the table = AWESOME
Every day of the week:
 $5 New Amsterdam Vodka and Red Bull (after 10pm)
For full list of all specials during the week visit us here!

Best place to watch NFL Games at Nickel and Rye in Uptown, Dallas

Whether the NFL games are Saturday, Sunday, or Monday Nickel and Rye in Uptown, Dallas has several reasons why you should be watching the games with us….
Saturday & Sunday
·         Brunch till 3pm with open spacious inside &  patio seating surrounded by big screen TV’s
·         Full Menu All Day for the non brunchers out there
·         $5 Old School whiskey cocktail (i.e. Manhattan, Old Fashion + many others) of your choice until 10pm for                     football season only!  Featuring whiskey’s like Baker’s, Basil Hayden, Maker’s Mark, Knob Creek
          just to name a few.
·         $6 Beer Cocktails
·         $5 Bloody Mary’s (homemade Bloody Mary mix)
·         Build your own bubbles bar! (Sunday’s only)
·         $5 Old School whiskey cocktails all night (Manhattans, Old Fashioned, etc..)
·         ½ off select appetizers (valid during happy hour)
·         $5 brisket nachos all night​

University of Michigan Alums, Nickel and Rye is your place!

Nickel and Rye in Uptown, Dallas, is now the OFFICIAL football watching bar for the University of Michigan Wolverines!  Grab all of your U of M alum friends or your biggest football nemesis to watch the games with us!
·       $5 local and craft beers, burgers and specialty cocktails after 10
·        Complimentary tastings (most Thursdays)
·       Live music starting at 8pm
·       Brunch from 11-3
·        Full menu all day
·        $5 Bloody Mary’s made with Cinco Vodka straight from San Antonio, TX!
·       $5 New Amsterdam Vodka and Red Bull (flavor of your choice)
·       DJ after 10pm
 10% of your spending’s we will donate to the University of Michigan Alumnae fund!
GO BLUE!!!!!!

Ladies Night in Uptown, Dallas

Ladies Night in Uptown, Dallas on McKinney Avenue is at Nickel and Rye (across from Whole Foods Uptown) on Tuesday’s!  Unaccompanied ladies enjoy ½ Price:

  • Local and Craft Beer (including the boring stuff 😉
  • Glasses and Bottles of wine
  • Craft cocktails
  • Full Menu
  • Your whole tab

Whether you live in Uptown, Dallas, attend SMU or visiting Big D you don’t want to miss Ladies Night at Nickel and Rye on McKinney Avenue. Ladies Night is a great way to start a night out before heading to a concert at American Airlines or House of Blues, we are minutes from both! Plan a girls’ staycation and stay at Hotel Zaza or Crescent, we are walking distance from both!


Check out our Yelp reviews on Ladies Night!


Barrel Aged Cocktails? Yes, please!

Check out or very own Mike Hamilton explaining a few things on how we infuse, barrel age and more!

Nickel & Rye pub in Dallas, Texas, makes its own bitters.

“Bitters essentially are made up of a blend of barrel-aged tinctures—a tincture is an intense infusion that takes two to four weeks to make,” says general manager and bartender Mike Hamilton. “One of the tinctures is traditionally a ‘bittering agent’, such as wormwood, gentian or quassia, and the goal when making your own bitters is to blend these extremely potent flavors at your own discretion so one to three drops in a cocktail transforms its entire character.”

Nickel & Rye Cocktails

There are two methods of making the tinctures, Hamilton says. You can throw your liquor(s) and the products you’re infusing in all together “hoping they infuse at the same rate, which we all know isn’t going to happen,” he says. Or you can make several different tinctures and treat each one individually.

Hamilton has opted for the latter and recently infused:

With vodka:

  • Lemon peel
  • Orange peel
  • Lime peel
  • Mint
  • Fennel seed

With bourbon:

  • Cocoa nibs
  • Cinnamon stick
  • Whole cracked nutmeg
  • Black pepper
  • Star anise
  • Coffee beans
  • Wormwood
  • Black cherry
  • Whole cardamom pods

“We tested each individual infusion about every three days after the first seven, so we could remove the infusing items when it reached desired potency,” Hamilton says. “In the case of the fruit peels and the black cherries, we removed them after they were opaque and replaced them with more, so the tincture could become stronger.”

Generally, he says, the ingredients that infused faster were those with stronger flavors and with a high oil content. Clove, whole cracked nutmeg and cinnamon were all done within five to seven days, while cocoa nibs and lemon peel took just over two weeks.

Nickel & Rye Cocktails

After about four weeks, he had each one at its desired potency. The next step was taking a wooden barrel and filling it with Syrah for a couple of days, so the oak could take on the jammy red fruit flavors and the tannins from the wine, he says. “We were looking for the tannins from the wine to dry it out but we do get that from the wormwood too. You want to really dry it out; you don’t want any sweetness in bitters.”

Next came the tasting. Hamilton took two ounces of each tincture and mixed them together and tasted the result.

“We then added an additional quarter ounce of everything except clove which was the strongest, so then it was balanced out, then we added a bit more orange. That process was a little tedious. We kept adding to it and had our ratio and then made up about two cups of bitters in the barrel. Since you only use a tiny bit, we could get about 40 drinks out of that.”

Once the bitters were completed (they are kept in old bitters bottles or tiny jars with eye droppers) the barrel has additional uses since it’s now infused with the flavor of the bitters. The most recent beverage Hamilton’s made in it is a Mole Old Fashioned with knob creek rye, crème de cocoa, cinnamon and Ancho Reyes (ancho chili liquor).

“You get chocolate, chili and cinnamon, the foundation of a good mole, and the rye whiskey. And it’s still picking up in the barrel a little bit of red wine from the Syrah, some of the oak, and some of the characteristics of the bitters—the barrel is doing it for us so we don’t add any additional bitters,” Hamilton explains

He’ll age that cocktail in the barrel for about two weeks, keeping it refrigerated but removing it every night during service. “It ages a bit more rapidly and it imparts so much more flavor this way, since it absorbs it and expels the flavors as the barrel changes at different temperatures.”

Check out the full article here.

Big thanks to NightClub.com for the interview!