Fork & Fire Celebrates National Tequila Day with a Twist

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Join the Fork & Fire party and try their New Tequila-tini, their twist on a Margarita that is served with a sidecar starting at $10. Add a float with one their forty-five tequilas starting at $4.

Grilled oranges over mesquite wood, hand strained with fresh lime, agave, and your selection of tequila.

Fork & Fire's Tequila-tini

The exquisite Tequila-tini is our version of a Margarita with a twist! Grilled oranges over mesquite wood, hand strained with fresh lime, agave, and your selection of tequila, makes this the favorite juice of any Aztec deity, said Jason Graman, Fork & Fire.

In celebration of National Tequila Day this Friday, July 24th, Fork & Fire will be introducing their new and amazing Tequila-tini starting at $10.

Fork & Fire, the new hotspot for “anything tequila,” has added an additional ten new awesome tequilas to their already amazing Tequila bar, that now offers more than forty-five varieties of the agave’s wonders of the world.

“The exquisite Tequila-tini is our version of a Margarita with a twist! Grilled oranges over mesquite wood, hand strained with fresh lime, agave, and your selection of tequila, makes this the favorite juice of any Aztec deity. We shake it and strain it over a block of ice, serve it up in a martini glass and deliver it with a sidecar (a mini shaker with the remainder of the juice),” said Jason Graman, Fork & Fire. “Come try our unique Tequila-tini and stay to enjoy the best food in town!”

The boutique dining room and outdoor patio of Fork & Fire creates an intimate experience with warm rustic tones, a prep kitchen showcased in the front of the house, and an eclectic array of chandeliers that hang from vintage doors. At the center of the kitchen stage is a hearth style Argentine-grill that sears delectable eats at over 650 degrees using real mesquite wood. The restaurant is open daily serving scratch kitchen cuisine and craft bar options located in Plano, TX.

About Fork & Fire
Fork & Fire relishes the ingredients of life, preparing food using the finest ingredients over an authentic Argentine-grill that sears in flavor at over 650 degrees using real mesquite. The boutique restaurant employs a minimalist approach in the preparation of their charred vegetables, meats, and seafood. The restaurant takes the same care and approach to their selection of more than forty-five tequilas and also offers whiskey, wine, and spirits, sourced from true artisan curators, introducing new tastes both locally and regionally through responsible sourcing ingredients. Check out our menu and more at http://www.forkandfire.com.

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Dyanne Williamson

Jason Graman
Fork & Fire
(214) 210-2265
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