Chef Demas2020 said:

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Who in the *****is responsible for launching fireworks midnight on Christmas Eve? This is ridiculous!

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You must be new to the area. It's the Dirty Branch. Things just explode here.

Sometimes it's ammunition fired from a hardened metal chamber. Sometimes it's your rear end after a delicious taco from any number of the places to get tacos. Sometimes it's fireworks to celebrate America's birthday or to signal a new year is upon us. Sometimes it's an industrial business that shortcuted some safety measures.

And sometimes it's to let everyone know Santa is in the hood like last night.

So just sit back and enjoy the Dirty Branch's charm. She has a lot to offer.

Uh, who's gonna tell him about the gunfire on New Year's Eve?

Ya someone was launching artillery shells from 11-midnight... dog was having flashbacks from Nam

Korea Garden at 9501 Long Point is worthy of a big appetite visit.

AggieLong said:

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Ate at the new Mia's on Gessner last week. Glad to have another good spot in the branch.

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We ate here about a week ago, good stuff, but man, the manager needs to tone it down. Place was packed so we got the last available table which was near the kitchen..that dude was berating the kitchen staff in Spanish loudly. Felt really awkward. One family sat down at a table near us after us and left quickly before we finished and I saw them looking at the manager like wtf too.

I would like to go back again when the weather is nice...like today...and sit out on the patio.

Chewy said:

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I know AJ that runs it personally as I lived down the street. I don't think he's the cheapest but he's solid as hell and does it right. You can probably save a few bucks going elsewhere but AJ knows cars and he's going to do you right. He's not super expensive but he's not Dirty Branch cheap because he does it right and backs it up.

I'd recommend him to anyone.

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Cant emphasize enough how right AJ does it and you.

Went to Lazy Oaks for first time last night. Had seen a few posts mentioning it on previous pages. Don't remember the comments, but thought the food was very good. Tacos, sandwiches, burgers and bar food stuff.

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The setting reminds of a Japanese cocktail bar with its dim lighting and cedar shelves holding homemade jars of tinctures, vinegars, and preserved fruit. Plus, Diversin puts an emphasis on quiet precision, where bartending and service doesn't intrudefor example, a purple light bulb at each chair can be screwed tight to call over a server, and customers are encouraged to order strictly from the cocktail menu. Or, in other words, don't come here looking for a beer and a shot.

Instead, Diversin has three immersive cocktails that may incorporate some of the vinegars, herbs, and fruit Salazar and his team have been creating and growing. For example, for the drink Day at the Beach, dark rum and gin are mixed with Texas-grown calamansi and creme de tarragon originating from urban farmland beside Heights Bier Garten. The drink is poured into a dark-chocolate mold, topped with locally sourced Meyer lemon foam to resemble ocean foam, and served alongside crumbled and salted shortbread, or edible sand.

The immersive cocktails cost as much as $35 but are labor intensive, thoughtful, and the product of years of planning.

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The dinner, pulling mostly from Spanish, Mexican, and Japanese cuisine, unspools as Silva's love letter to food.

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