![]() There's even local honey, candles and olive oil for sale out front. They're into recycling, down to the boxes they receive, which are cut up into coasters and branded with a Whiskey Cake logo. (Pro tip: Ask for the whiskey list and turn to the back, Grandpa's Stash, for the hard-to-get spirits and beers.) They make their own juices. Bartenders infuse their own whiskeys and also sell 450 brands, as seen on library-like shelves behind the curved bar. Inside, there's a hydroponic garden near the kitchen, where they grow garnishes like sweet pea sprouts. Out front, the staff is growing dill, oregano, serrano peppers and the like in raised-bed gardens. The food is "traditional Americana, ratcheted up," Sharrer says. (Louis DeLuca / Staff Photographer)įlourishes, both inside and outside the newest Whiskey Cake, offer a glimpse into a restaurant that knows what it wants to be. (Louis DeLuca / Staff Photographer) Whiskey Cake doesn't have bar napkins they use recycled boxes as coasters. "It's a great way to tie them in to who we are," says VP of operations Scott Sharrer. The company's choice to open the sixth Whiskey Cake in Las Colinas and not in larger cities like Fort Worth and Dallas fits the story: Open a trendy restaurant in an area that craves it.Įvery employee at Whiskey Cake gets a plant and is tasked with keeping it alive. Whiskey Cake has since been slinging its popular chicken and waffles and OMG Burgers in cool parts of San Antonio, Oklahoma City and two Houston 'burbs. And in fact, Whiskey Cake was one of the earlier restaurants in Collin County making Dallas diners jealous: It forced curious foodies to drive north of 635 for a restaurant they couldn't find closer to home. The comfortable restaurant somehow made a strip mall in Plano feel like a hip spot for brunch or date night. Whiskey Cake's influence on the Dallas suburbs proved an interesting shift in dining when it opened in 2010. Grilled duck breast is one of the menu items at the new Whiskey Cake in the Las Colinas/Irving area. Finally, wrap the cake in plastic wrap and store at room temperature until ready to use.How do you "keep a brand funky and ahead of the trend" while expanding it to a half-dozen locations? Scott Sharrer, vice president of operations for the Texas restaurant Whiskey Cake, is up to the task.ĭallas-Fort Worth's second Whiskey Cake has just opened in Las Colinas, near 635 and Belt Line Road, and it carries the same funky vibe as its original in Plano. Leave at room temperature to cool completely. Flip the cake out onto a parchment paper lined tray. Allow the cake to cool at room temperature for 20 minutes.Pour in the cake batter and bake for 30-40 minutes or until a toothpick comes out clean. Sprinkle the turbinado sugar into the cake pan and move the pan around until the sugar coats the bottom and all sides. Spray an 8″x14″ cake pan with non-stick spray.Add the date paste and gently fold in using a rubber spatula. Continue mixing on low speed, pouring in the flour in 1/2 cup portions, just until the flour is no longer visible. ![]()
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