News & Events
Do some good while you’re out and about in Uptown, Dallas this Thursday and every Thursday!
Join us for live music + $5 burgers while sipping on some American Born Moonshine for only $5 bucks ALL NIGHT! With a $1 of every moonshine sold going directly towards Hope for the Warriors do some good while you’re galavanting out in Uptown & McKinney Avenue.
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
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
Check out Tony and a bit of his insight on a favorite seasonal cocktail of his very own!
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.
“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%”
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!
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.”
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:
- Lemon peel
- Orange peel
- Lime peel
- Fennel seed
- Cocoa nibs
- Cinnamon stick
- Whole cracked nutmeg
- Black pepper
- Star anise
- Coffee beans
- 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.
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!
Hey Dallas! Next time your order a mimosa with us during brunch…. customize and build your own! Each & every Sunday enjoy our ‘Build your own Bubbles’ bar from 10:30-3pm during brunch hours. Take advantage of syrups, shrubs, grilled fruit and so much more! See you this Sunday!
Enjoy some of the best summer cocktails in and around Uptown, Dallas! Especially when they are $5 after 10pm every night !
-Root ‘n’ Rye
“This McKinney Avenue bar is, above all, accessible for a wide variety of drinkers. Which isn’t a bad thing. In fact, it’s through places like Nickel & Rye where the public often first comes across the more-accessible versions of a classic cocktail. Nickel & Rye’s sazerac falls right in line with this thinking.
Instead of a typical rye whiskey, Nickel & Rye uses High West Double Rye to further deepen the dry aspects of the drink. With that dry edge, they then soften the drink up a bit and turned to a Remy Martin VSOP champagne cognac to do just that. Add in some house-made simple syrup — “It really helps to make cocktails more craft-like,” bartender Marie Stinson says — and, from there, it’s just what you’d expect with the bitters and garnish.
What these slight twists to the original accomplish are a unique, softer sazerac. The addition of the Cognac helps to deepen the flavor profile with the sweetness of the grapes.
Not everything has to be so rough-and-tumble all the time, you guys.”
No need to commit to just one beer at the Nickel! We’ve put together our Local/Craft beer flight so you can now enjoy and sample 4!
Revolver Blood & Honey
Sierra Neveda Beer Camp
Deep Ellum Dream Crusher
Celebrate the Kentucky Derby with us at Nickel and Rye all week long, April 26th – May 3rd!
Our hand crafted mint juleps are on featured for $8 this entire week, anytime, and $5 specially priced at $5 during the derby on Saturday from 4pm – 6pm.
Join us for some of the best live music in Dallas, each and every Thursday for the summer season! Featuring Gray, the new black, Dave Trammel of Idiot Savant, Justin Dyer & Mark Stevenson, Grant Braudrick and many more talented musicians!
Pumpkin Beer Tapping Monday April 6th!
“With 17 bourbons, from $6.50 to $15, and 28 scotches, at $7 – $27” … Mr Dallas reviews us and we like it! Follow the link below to read his full review!
Like Thrillist.com says, whether you’re in the mood for a little Laphroaig Cairdeas, Islay Scotch, or even a little Van Winkle Family Reserve Rye join us at Nickel and Rye for one of the best whiskey selections in Dallas!