A development at Ross and Hall hopes to remake the corner that briefly housed Little Woodrow’s. Following a shooting and the restaurant’s legal counsel discussing how the restaurant would not like to serve those with face or neck tattoos, the sports bar closed after six months in business.
But a new trio of establishments moved in and hope to cater to the young professionals that are flooding the area.
Bar and Garden sells wine, spirits and beer that focuses on small batch, natural ingredients. Manager Julie Buckner Lane says that the wine is completely organic and avoids many of the additives that the large wineries use to make their vintages uniform. “We seek out wine makers that have an investment in organic practice, who are truly are artisnas in the field,” she says. Lane adds that natural wine is a “truer expression of the time place and person that made it, rather than mass produced.”
Bar and Garden also sells mostly small batch spirits that are free of anything artificial, and the staff tastes 20-25 different brands a week to find the complex flavors that suit their needs. The store offers plants and barware as well, and has an open feel that was designed by Lane’s brother Gary Buckner, with Stash design.
Bar and Garden will celebrate a year in business in February.
Joining Bar and Garden in the natural food market is Burgundy’s Local, right next door. Burgundy’s local offers local beef from the Taggart family farm in Grandview, Texas. The East Dallas location is the company’s third, and it offers meat free of hormone and antibiotics in a variety of cuts, many of which can’t found in stores.
Burgundy’s also offers chicken, lamb and pork that are local, hormone and antibiotic free. Both businesses focus on local products that are free of additives, and have seen business grow because of each other, as customers pick up dinner at Burgundy’s and something to drink at Bar and Garden. Burgundy’s opened in May.
The third establishment at the corner is a restaurant and bar fittingly named Ross and Hall, which opened in August. Owner John Calabrese started State and Allen, Social Pie and Nodding Donkey, and told Culture Map, “We’ll have a similar approachable menu with burgers, pizzas and a chalkboard with specials like we do at State & Allen.”
The restaurant boasts a large patio and plenty of televisions along with a spacious if dark interior. It hopes to partner with Burgundy’s next door to sell their meat, and will give a portion of their proceeds away to a rotating number of charities, as they have done with Social Pie.
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