REVIEW: TREEHOUSE BAR AND GRILL

Naomi Wood

The Treehouse Bar on Hickory might look like the frat house that you avoided in college, and if the owners intended to give this new joint that beer pong vibe, they succeeded. However, we didn't let the idea dissuade us from going there one dreary Friday night. While bar games and bag tosses didn’t necessarily appeal to our late-twenties crowd, we went ahead and swallowed whatever shame we felt while sitting on the generously-lit porch.   

We tried to ignore the over-priced (for Denton) “happy hour” drinks. this particular night featured a Kool Aid-blue long island iced tea. We worked our way down the menu to try and get a feel for the food that this supposed burger-rival had to offer. The burger, itself, was fine. Nothing to write home about, but good enough to satiate your appetite. The jalapeno ketchup, however, was what stood out about the burger. Stood out meaning that it was extremely hot and left our mouths burning for the rest of our meal.  

The Cuban sandwich was the highlight of our hodge-podge order, but I wouldn't necessarily go as far as saying it is better than any other Cuban in town. This is one of the few times we’ll tip our hat to The Pourhouse. The rest of the food was affable, if not noteworthy. Bar food on a level lower than others doing similar things in town (Cool Beans is close by). The service was fine. It was mostly provided by the same group of post-teens that probably frequents the place on the weekends.

Having a band promptly slapped around our wrist at 9pm when Pink’s “Only One Last Kiss” began to blare in the background, quickly brought our otherwise-pleasant evening to a screeching halt, as we realized what we had gotten ourselves into.  

The slightly silver lining to this seemingly gloomy cloud, is that the Treehouse has a fantastic location, space, and décor.  Since they are still in infancy (they’ve been open for a few months at this point), we are hopeful that they don’t fall into the pit of becoming a mediocre bar and are able to find their footing. Donning a more interesting menu and improving the quality of the food (hey, even cheap college kids deserve good grub, right?) are a start. But if they don’t, we wish them plenty of luck on their way down.

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​The Treehouse Restaurant is located at 1512 W. Hickory Street, Denton Texas.

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CITRUS SALAD

​Words and images by Alyssa Stevenson

35 D has come and gone, SXSW and all of those other spring break shenanigans have left me not only sleep-deprived, but nutrient-deprived and ​on the outs with tequila for awhile. As much as I love the incredible music, the late nights, and being constantly surrounded by fun friends, all of it has left my poor body tired. 

As a result, all kinds of deliciously fattening foods sound absolutely unappetizing (sorry pizza, burgers and cookies) and I've only been craving fresh vegetables and hot tea. (Who am I? Not even wanting coffee -- the sweet nectar of the caffeine gods -- definitely not normal.) ​This is probably a good thing, right? Spring time is closing in, so its kind of a spring cleaning for my body. (That can be a thing - right?) Out with the bad, in with the good! 

So I'm making salads. Lot and lots of giant salads packed with nutrient-rich foods, so that I can stop feeling sluggish after all of the craziness and start feeling fresh and bright. ​

Therefore I'm sharing with you my favorite salad right now, a really flavorful citrus salad. This guy is nutrient and flavor packed. Its exactly what I need to be able to get back to late nights, lots of shows... and maybe a few tequila shots. 

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Citrus Salad 

• 1 grapefruit, peeled and cut into rounds
• 1 navel orange, peeled and cut into rounds
• 1 cup fresh edamame
• ½ hass avocado sliced
• 5 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp ground pepper
• 1 tsp kosher salt

On a plate pile the avocado, grapefruit, navel oranges and edamame. In a small bowl whisk together the olive oil, lemon juice, pepper and salt. Drizzle the dressing over the citrus salad. Enjoy. Your body will thank you later. 

REVIEW: GUATELINDA CAFE

Recently, we had a chance to check out Guatelinda Cafe on N. Elm St. Here's how it went. 

The outside of Guatelinda Cafe.

Denton has a sordid past with Central American food. We had some excellent Venezuelan food in what was Mi Taza, the hard-to-get-to restaurant in a strip mall in front of the Kroger on University. For the first six months they were open, they served delicious Latin-American food including cachapas and arepas. If you didn’t go, they had bad service and eventually the place changed management and menus. While they are still open and carry the same name, you can no longer get amazingly good Venezualen food at Mi Taza. Regular Tex-Mex, sure, but who wants that?

A similar story happened years ago at a little place on Elm St. a block or two south of University. This place was called Cafe Garabaldi and every Wednesday they served Peruvian specialties in the form of a three course meal. It was cheap and it was delicious. Once again, we didn’t go because we Dentonites are apparently more interested in eating at the La Mexicanas and Mi Casita’s of the world (not that there’s anything wrong with that!) than we are traveling slightly north of the square. Eventually, it closed down. We miss it to this day.

A few months ago, a new Central American restaurant opened in the same location as Cafe Garabaldi. Guatelinda Cafe was the name. We were more than excited when we first drove by it. The name is good enough to be the title of your band’s next EP, but a name ain't everything. After a few months, we made our way to Guatelinda. Here’s how it went.

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Guatelinda Cafe on Elm St. in Denton, TX. ​

Walking into Guatelinda is confusing. There are tables at the front and a counter at the back. If our visit is the norm, then the restaurant is also completely empty -- no customers or employees present. After a few minutes, a man will walk over to the counter from the back of the restaurant and stare at you for a little while. This was most likely our cue to leave.

We took our seats. The dude brought us some menus. He’s actually pretty nice, although very quiet. He understood neither our English nor our 8th grade Spanish, but you could tell he wanted to. In addition to the print menu, there is also a large menu above the counter. Confusingly, parts of this menu contradict the printed one in our hands. We tried to order, only to find out that apparently only three or four of the various dishes are actually available every night. The rest of the menu is unavailable, just there to tempt and ridicule you. We even tried to order one of the specials on the signs only to be told that they didn’t have it that evening. We eventually ordered a couple of Guatemalan tamales (like a tamale but wrapped in a banana leaf and made with potatos and black olives in lieu of masa), some carne asada and some chicken pepian (boiled chicken served in a mole-like sauce).

​The Guatemalan tamale at Guatelinda Cafe. 

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Up close and personal at Guatelinda cafe. 

The tamales came out first. They were soggy, plastic-like and tasted a little off. Still wanting to like everything, we attempted a few more bites of the tamales -- we even tried adding salsa to no avail. Some things that aren’t so great initially are actually acquired tastes and are pretty good after a couple bites (or years). This was not one of those items.

Eventually, the kind, older man brought us out our main dishes. Both were accompanied by interesting sides. The chicken pepian came with a side salad and a pasta salad. The carne asada was completed with some mashed avocado, a potato salad and some black beans. The carne asada was actually pretty okay, but it was slightly dry and the cuts of beef were extremely small. The chicken pepian was less than stellar. It was a thigh and a leg covered in a tannish sauce. The chicken was over-boiled but definitely tender and the sauce’s taste was completely undetectable. The sides were the strange highlight. It was interesting having both pasta salad and potato salad especially with Central American cuisine. We’re not sure if either are Guatemalan customs, but those were the only things on our plates that were gone by the end of the meal.

The tortillas were hopeful. They were small, thick corn tortillas (remember, it’s girth that matters) that had obviously been made by hand. They had the texture of thick flour tortillas, but they tasted more akin to bland corn tortillas that lacked salt. Our hopes were quickly dashed. Even our five year old self-proclaimed "world's biggest tortilla fan" didn't eat more than two of the things.

But wait! Quiet counter guy brought us some fried plantain thing with some sour cream on the side. I believe he referred to them as plantanos fritos. They were not necessarily great by any stretch of the imagination and we probably wouldn’t order them again, but they didn’t leave us in agony. They left us thinking that Guatelinda Cafe has promise that they haven't delivered on. 

Upon paying, we found out that Guatelinda Cafe also doubles as a Mexican bakery and opens most days at 7am. Being as nice as we are, we hope to give ‘em a second shot, (this time for breakfast) but they've got a pretty high bar to reach with the other Mexican bakeries in town that we already know and love. 

Guatelinda Cafe is located at 1813 N. Elm St. in Denton, TX.

SEVEN MILE BARISTA BATTLES

Photos and words by Jordan Smith

Is latte art important? Do I really need a leaf, a heart, or a humpback whale on top of my latte? Well, of course I do! 

Denton is now home to quite a few independent coffee shops that ​are striving to give you a quality espresso experience. We now have the option to enjoy our coffee without the need for a few pumps of syrup in every cup. The question still stands, though, "Why do I need some squiggly design on top of my espresso and foamed milk?"

Those squiggly lines mark the level of craftsmanship inside your cup. To achieve good latte art, a barista has to understand the science of your drink. This science includes things like the freshness of the beans, how they've been ground, the temperature of the milk and the amount of foam. None of these things can be handled by an automated machine. Your Starbucks Verismo espresso machine will never dispense a latte with a rosette on top. This is why we were excited to hear that Seven Mile Coffee decided to start throwing monthly Barista competitions to find out who has the best latte art in town. 

We had the opportunity of serving as one of three judges at the first Seven Mile competition. A handful of competitors showed up from around the metroplex. Contestants went head to head until everyone was eliminated but two final baristas. The final heat was a best of three showdown. The last two baristas had to create three different styles of latte art. In the end, victory went to Noe Lopez, a barista at Cultivar Coffee in Dallas. He walked away with a pocket full of cash and a room full of respect. 

Pictured is Contest winner Noe Lopez

​Runner up and good sport Aaron Aguilar handing over the cash prize to Noe

We are happy to see Seven Mile facilitating this competition that celebrates the advancement of quality product in Denton. We hope the quality and consistency being poured (yes, literally) into these cups begins to reflect the efforts of other businesses striving to make Denton a city of substance. 

The deciding pour that won the night.

​Seven Mile Coffee hosts latte art competitions the third Thursday of every month. Follow them on Facebook for more info. And be sure to tip your baristas! 

NEW IN TOWN - ROYAL'S BAGELS

A preview of the forthcoming Royal's Bagels by Courtney Marie

Photos by Courtney Marie

Joey Hawkins, the owner of Jupiter House Coffee and Denton’s newest eatery, Royal’s Bagels, has a secret talent in the kitchen: cinnamon rolls. It won’t be a secret for long. When you walk into Royal’s, the first thing you’ll see is a sign right above the counter that reads, "A BAGEL SHOP WITH THE GREATEST CINNAMON ROLLS IN TEXAS. STRANGER THINGS HAVE HAPPENED."

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“A BAGEL SHOP WITH THE GREATEST CINNAMON ROLLS IN TEXAS. STRANGER THINGS HAVE HAPPENED.”

As a teenager, Joey first tried his hand at crafting this breakfast treat as the first employee at the first Cinnamonster in Littleton, Colorado. He went on to accrue fourteen years of experience and opened Cinnamonster shops in Lewisville, Grapevine, Gainsville, and even Chicago. “I can make cinnamon rolls blindfolded,” Joey jokes. At Royal’s every roll is made from scratch right down to the ooey-gooey frosting. Justifiably, Joey anticipates his cinnamon rolls to be one of the biggest hits at his new shop.

Along with their signature rolls, Royal’s also prides itself on a wide variety of legitimate New Jersey-style bagels. The flavors range from chocolate chip to sesame seed to jalapeno. There’s a number of tasty shmears to mix and match. Handwritten on the board during my visit were maple pecan, green chili, curry mango, and chipotle to name a few. The menu offers an array of breakfast and lunch items, sandwiches, wraps, and salads, as well. Heck, they even cater if you need 'em to. 

The inside of Royal’s Bagels has a cozy, rustic feel to it. Sean Starr of Starr Studios has given the shop a charming makeover. Sean is known for his remarkable hand-painted signs around the downtown square, and the signs here are no exception. The wooden booths inside are also completely handmade by Joey, family, and friends. A family-owned and operated business to the core, the shop is even named after Joey and his wife, Amy’s firstborn, Royal.

At a secret soft opening last weekend (this preview is based on the soft opening, but Royal Bagels is open and ready to go as of this post), I ordered the number 25, a spinach salad dressed up with roasted red peppers, green apple slices, fresh tomatoes, feta cheese, cucumber, dried cranberries, and candied pecans, served with a side of zesty vinaigrette. The service was quick, the salad was well-constructed and refreshing. I like to think it added some balance to the giant cinnamon roll I had for dessert.

Contrary to some speculations, Royal’s Bagels is not to be confused with Jupiter House Europa, the business Joey and Amy were running in the same locale until October of last year. Royal’s is a completely separate entity. Re-branded for a very different purpose. Of course, they, too, have coffee to go with your bagels and cinnamon rolls at breakfast, but customers who need their quick morning latte fix will need to traipse on down to the tried and true Jupiter House on the Denton Square.

Royal’s Bagels is located at 503 W University Dr in Denton, TX. They are open Monday through Saturday from 6:30am to 3pm, and Sundays from 7am to 2pm.

Facebook / Website / Starr Studios / Joey Hawkin's for City Council

GROWN UP CHOCOLATE PUDDING

We all know by now (and if you don't - start catching up over at Little D After Dark or The Pink Antler) that I have a soft spot for both nostalgic recipes and booze. That's right - I may or may not have taken a liking to spiking my favorite childhood memories. Just like right here - one of the most comforting desserts (or snacks) that I can think of - now with bourbon added in. 

This may actually be the best way to bring bourbon to work. Just pack up a cup of this pudding, wear a Cosby sweater while enjoying - and try not to dance too much or people might get a little bit suspicious. 

Alyssa's Bourbon Spiked Chocolate Pudding

3 cups whole milk

1/3 cup granulated sugar

2 tbsp. cornstarch

2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

2 large egg yolks

3 oz. dark or semi-sweet chocolate, finely chopped

1 tsp. vanilla extract

1 tbsp. bourbon (I used Blanton's Original)

In a small bowl, whisk together 1 cup of milk with the sugar, cornstarch, cocoa powder and salt. When well blended, whisk in the egg yolks. Set aside.

In a large saucepan, bring the remaining 2 cups of milk to a boil over medium heat. Stir frequently so as not to scorch the bottom. As soon as the milk comes to a boil, reduce the heat to low and simmer. Gradually whisk in egg mixture, stirring quickly to incorporate. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, 2-3 minutes. 

Remove from heat and stir in the chopped chocolate until completely melted and the pudding is smooth. If there are any small lumps, you may want to run the pudding through a fine mesh strainer. Stir in the vanilla extract and bourbon.

Refrigerate for at least 3 hours - or until the pudding is thick and set. Serve with a dollop of whipped cream for an extra decadent treat.