HomeMy WebLinkAbout2019-02-26 Euless Articles Fri. January 25, 2019, 10:51pm
Here are the 3 freshest new businesses to debut
in Euless
Photo: Thirsty Lion Gastropub & Grill/Yelp Want to find out about the newest restaurant and retail additions to Euless?
From a pizza restaurant to a new liquor store, read on for a rundown of the
newest destinations to land around town.
PHOTO: THIRSTY LION GASTROPUB & GRILL/YELP Thirsty Lion Gastropub & Grill is a gastropub and traditional American spot that's located
at 1220 Chisholm Trl, Suite 100. With nine locations scattered across Texas, Oregon, Colorado and Arizona, it is open for lunch and dinner and serves brunch on the weekends.
The Thirsty Lion offers pub favorites like burgers, sandwiches and entrees.
Diners can start with an order of smoked chicken nachos or the chipotle hummus and flatbread, and then either opt for the roasted pork cubano sandwich with smoked ham,
Swiss cheese, pickles, jalapeños and dijon mustard sauce on a Parmesan-crusted ciabatta, or tackle the grilled ribeye that comes with white cheddar mashed potatoes and grilled
asparagus.
Don't forget to leave room for the chocolate marshmallow s'mores dessert that includes Ghirardelli chocolate mousse layered with a chocolate graham cracker crust and toasted
marshmallow cream. (Click here to see the full menu.)
A 3.5-star rating out of 56 reviews indicates the Thirsty Lion Gastropub & Grill is getting solid feedback so far. Hungry? Stop in from 11 a.m.–11 p.m. Monday-Thursday, 11 a.m.–
midnight Friday, 10 a.m.–midnight on Saturday, and 10 a.m.–10 p.m. on Sunday.
PHOTO: JEN D./YELP Stop by 1310 Chisholm Trail, Suite 800, and you'll find MidiCi, a new spot to score pizza
and more. The chain restaurant specializes in its Neapolitan pizza with a dough that is
light, thin, soft and chewy and cooked in a wood-fired oven. There are 19 signature pies,
from double pepperoni to Hawaiian, shrimp scampi and chicken pesto. (Click here to see the full list.)
In addition to pizza, the menu includes shared plates, salads, calzones and pasta. Wash it
all down with an Italian cream soda, house-mixed lemonade, coffee or espresso. This business has been hitting the right note with locals, with a perfect five-star rating out
of six reviews.
It's open from 10 a.m.–10 p.m. daily.
PHOTO: TOTAL WINE & MORE/YELP Total Wine & More is a new spot to score beer, wine, spirits and more that's located at
2501 Rio Grande Blvd. The chain store sells a large selection of wine, spirits and beer. It also has weekly beer and wine tastings, classes and events and offers accessories and
gifts. For more information or to place an online order, click here.
Yelpers are liking the new addition, which currently holds a 4.5-star rating out of three reviews.
Need a drink? Check it out from 10 a.m.–9 p.m. Monday-Saturday. (It's closed on Sunday.)
Sat. January 26, 2019, 9:16am
New Indian spot The Gurkha Bar and Grill opens
its doors in Euless
If you've got Indian on the mind, a recent opening is need-to-know. The new addition, called The Gurkha Bar and Grill, is located at 1060 N. Main St., Suite 118.
It is a family-owned business and serves authentic Nepalese fare, which uses Himalayan
and Indian spices and is a mix of Indian, Tibetan and Thai influences, as well as Pakistani and Bengali cuisine. On the menu, which can be viewed by clicking here, look for
appetizers, naan bread, tandoori and veggie dishes.
Diners can choose to start with the Kachumber salad with cucumbers, tomatoes, onions,
cilantro and peppers, topped with chaat masala and lime vinegar, then move on to chicken tikka, which includes boneless white meat chicken marinated in Indian spices and cooked
on a skewer in a tandoor oven. With a 4.5-star rating out of four reviews on Yelp so far, The Gurkha Bar and Grill is on its way to developing a local fan base.
Derrek S., who was among the first Yelpers to review the new spot on Jan. 23, wrote, "Look,
I don't normally rave a bunch, but this place is exceptional. Super great service and amazing food. Please, give this place a spin. All your Indian favorites, plus some
Himalayan-Nepalese fusion. I tried the Momo—chicken dumplings in a thick delicious gravy—and they were out of this world. You're gonna love it!"
Yelper Jeff S. added, “Don't miss out on this new restaurant. Stopped by and was
pleasantly surprised by the fact they have good beers on tap, including Deep Ellum IPA. Enjoyed the dal soup and johl momo dumplings. Both were excellent and had great
flavors."
Intrigued? Stop in to try it for yourself. The Gurkha Bar And Grill is open from 11 a.m.–3 p.m. and 5–10 p.m. Tuesday-Sunday. (It's closed on Monday.)
Euless Citizens Get an Inside Scoop on Fire Department
Operations
Posted on February 7, 2019
EULESS (WBAP/KLIF)- Euless community members get an inside look on the Euless Fire Department’s daily procedures.
The Euless Fire Citizens Academy is a completely free program where citizen’s ranging
from 18 to 80, get to engage with fire fighters once a week for 10 weeks. Education Coordinator Ken Rawlinson said it let’s them know that they are doing more than just
fighting fires. “The different EMS and rescue-based calls, the significant amounts of training, just all the things that make up the day to day routine of the fire department,”
he said.
The program is completely free and it teaches citizen’s fire safety and offers live fire training scenarios and one on one demonstration. “There are definitely practical things
they can take with them from the class,” Rawlinson said. Not only do they learn safety tips and fire prevention, Rawlinson says they build a lasting relationship with firefighters in
their community. For more information visit http://www.eulesstx.gov/fire/cfa.htm
Behold, the Brisket Biscuits From Green’s
Texas Bar-B-Que
Veteran Euless pitmaster Don Green gives customers many reasons to flock to his
Saturday-only BBQ truck, but these are pretty darn great.
BYDANIEL VAUGHN
FEB 15, 2019
Green’s is a Saturday-only barbecue truck with an impressive barbecue lineage.
Photograph by Daniel Vaughn
Don Green cuts a chunk from his first brisket every Saturday morning. He chops the
smoky beef, mixes it with a special-recipe honey chipotle sauce, and sandwiches it
between two raw biscuits taken from a can and flattened in a tortilla press first. He
pinches the edges of the dough together around the brisket before it goes into a deep fryer.
The result is somewhere between tacos dorados and a British pasty. Green didn’t bristle
too badly when I called them redneck empanadas, saying their popularity speaks for itself.
“Some of my customers order them a half-dozen at a time,” he says.
There aren’t many Texas barbecue joints serving anything similar to the brisket biscuit at
Green’s Texas Bar-B-Que, in Euless. Deep-fried rolls are a signature at Stringer’s Lufkin
Bar-B-Que, but Green said the idea came from his many visits to the now-closed Rick’s
Chicken Hut, in Euless, where he grew up. “With the chicken dinner was a fried, canned
biscuit,” he remembers. His barbecue food truck, which is open only on Saturdays, is three
years old, but Green has been in the barbecue business for far longer.
Don Green is the youngest son of Hubert Green, who founded North Main BBQ in Euless
in 1981. Don worked for the family business, both at the restaurant and on the rib cook-
off circuit, for decades. Hubert Green passed away in December 2017 on the same day as
his second wife, Shari McKay Green. “[Shari’s] family ended up with it,” Don says,
referring to the restaurant, which was known for its ribs and inexpensive barbecue buffet.
“I’ve moved on,” Don continues. “Honestly, being able to start this trailer from a clean
slate and not being bound to an all-you-can-eat buffet was refreshing.”
Brisket, baby-back ribs, smoked chicken thigh, and both sides at Green’s Texas Bar-B-Que. Photograph by Daniel Vaughn
Monday through Friday, Don Green is a systems engineer for Dell, but on Friday evenings
he loads Choice-grade Angus briskets into the Ole Hickory smoker mounted to his
barbecue trailer. “It’s all about prep,” Green says of the key to his brisket. He trims off the
excess fat from the surface, especially on the thicker, fatty end to get the brisket down to
a consistent thickness from end to end. Trimming the fat before cooking cuts down on the
time when it comes to serving. “Whenever it hits my cutting board, there’s zero waste and
zero trim at that point,” he explains, but more importantly, “All the bark stays with it. All
the flavor stays with it.”
The slices of lean brisket I got on a recent Saturday morning had a nice fat cap remaining
and held on to plenty of the hickory smoke. They were also incredibly juicy, for which
Green credits his method of covering them in plastic wrap when they come out of the
smoker. Instead of the St. Louis ribs he smoked for so many years for North Main, Green
switched to baby backs. They were tender, juicy, and had a good, smoky bark. The same
can be said for the smoked chicken. The chicken sandwich, which I didn’t try, uses a
boneless, skinless chicken thigh. He leaves the bone in and skin on for the smoked chicken
thighs, which were delectably juicy. Green said he’s using the thighs to convert those who
claim they prefer white meat.
The brisket biscuit and pork-belly bites at Green’s. Photograph by Daniel Vaughn
An appetizer of pork-belly bites was the only item I didn’t enjoy. Thick-cut pork belly was
smoked, then covered in barbecue sauce before hitting the warmer. The sauce was applied
too thickly to set and became gummy. Thankfully, a few bites of the brisket biscuit made
me forget all about it. Every barbecue plate comes with the same two sides: canned baked
beans are doctored up, and the loaded potato salad is served warm. Green admits it’s not
homemade—”It’s a commercial product,” Green tells me, quickly. “I’m a barbecue trailer,
not a side trailer.”
If you want a taste of Green’s Texas Bar-B-Que, don’t wait too long after their 11:00
opening time on Saturday mornings. “I sell out every week,” Green says, “and that’s by
design.” He doesn’t want any leftovers. The trailer hours are listed until 3 p.m., but the
barbecue is often gone by 2:30. The brisket biscuits sometimes go even earlier, but the
tender brisket, smoky ribs, and juicy chicken thighs aren’t a bad consolation prize.
Green’s Texas Bar-B-Que
414 W Euless Blvd., Euless, TX, 76040
Sat 11-3
Pitmaster: Don Green
Year opened: 2016