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.


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

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

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^ 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: 


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. 


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

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


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

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^ 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:


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.

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^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.