Veritas Wine Room

Luisa Rocca drops by Veritas Wine Room – Dallas

So last Wednesday I headed over to a favorite hangout, Veritas Wine Room, to sample some Rocca wines.

Veritas-Rocca-Wines-3

The lovely Luisa Rocca was on hand with some nice selections.

Veritas-Rocca-Wines-1 Veritas-Rocca-Wines-2

Though a nice number of bottles were sold to a couple Veritas regulars, we were disappointed that everyone stayed in as the weather threatened.

Veritas-Rocca-Wines-4 Veritas-Rocca-Wines-5

^ So we busted out the good stuff and headed to the parking lot to enjoy the show. It was a treat to have Luisa tell the story of the special and excellent Rocca Maria Adelaide Barbaresco – the 2006 Rabajà was also well received! We packed up shop and headed for Hibiscus down the street. See next post.

The Horne & Dekker Fried Chicken… at Veritas Wine Room, Dallas

Here it is: 

Horne-Dekker-Chicken_01_07

More on that in a bit. Now that Dali is gone, we have made Brooks Anderson's Veritas Wine Room our new clubhouse. Love the place. 

Veritas+Pano_01 

Last night sommelier Scott Barber (R) dropped by to feature wines from Josh Peeples' (L-texting) Chateau Boswell Winery:

Veritas-Wine-Bar_01_01 Veritas-Wine-Bar_01_03 

Nice stuff, indeed. We enjoyed some "Situational Drinking."

Veritas_Pano_02 

Later in the evening, another regular brought in some special stuff to share!

Veritas-Wine-Bar_01_04 Veritas-Wine-Bar_01_05 

^ All amazing – though the Clos did not show – it happens. NOW it was time for some food. Veritas has brilliantly struck a deal with next-door-neighbor Horne & Dekker to deliver anything from the menu to Veritas. Order from the Veritas staff and H&D servers come right over and attend to you, then bring a separate bill. Seamless and welcome. 

As we were here, I HAD to take Brooks' advice and try the much ballyhooed Horne & Dekker Fried Chicken:

Horne-Dekker-Chicken_01_06Horne-Dekker-Chicken_01_08 

I added the Handmade Spaetzel with Cheese. Best fried chicken ever? I'm not qualified to answer that one, but it is pretty damn good.

Veritas-Wine-Bar_01_10 Veritas-Wine-Bar_01_09 

^Horne & Dekker chef (or kitchen manager?) Corey Smith delivered the goods and had a quick sip before heading back to the kitchen; ^we enjoyed the grub. The chicken is Corey's dish – he was formerly sous-chef at Dish while Shawn Horne was GM. "So Corey, what's the deal with the chicken?"

"Well, I was born and raised in New Orleans so food has always been a huge inspiration to me. It's pretty easy – what I do is… I get whole chickens and I brine 'em… salt water, little bit of honey, fresh thyme – bring that to a boil. Pour it over the chicken (breast side up) then shock it with some cold water. Leave it in there for 24 hours. Then truss it up and roast it in a convection oven for 40 minutes – then pull it out and let it rest. Then double-battered in flour, buttermilk, egg wash - then it fries for just three minutes." There ya go!

I was hard on Horne & Dekker at the beginning. It's time to give them another shot.