For Dad

Behind every good kid
is a Dad reminding
them that they are
braver
than they believe,
stronger
than they seem, and
smarter
than they think.
The love between
father and child
is what turns
ordinary men
into superheroes,
adventurers, and
legendary storytellers.

And this week we have been working on a top secret video card for all of the superheroes, adventurers, and legendary storytellers that work at the Lazy Dog Home Office. We reached out to the families of each Dad on our team and asked that they send us a little clip sharing what they love most about the old man.

This one is for you Dads.


Behind the Beer List: with Kip + Roder

words + interview by Dana Ball

You know that feeling that rushes through you when you hear your favorite song? The instant happiness that hits you as you sing along to every word? That is the exact feeling I get when tasting my favorite beer or having a conversation with a fellow beer enthusiast. I recently sat down with Kip Snider, Lazy Dog Beverage Director, and Roder Montenegro, Lazy Dog Bar Operations Manager, and talked about their history in beverage and their process for curating the bar program in our restaurants.

Beer has been a staple of the Lazy Dog beverage program since the beginning. We are currently in the process of launching a new beer program; keeping the list fresh and exciting, with offerings that allow our guests to discover the diverse styles and flavors of beer, with an easy–to-navigate progressive beer list. 

Dana: So Kip, how did you get into the beverage game? Start from the beginning

Kip: Back in the 60’s…

Everyone: (Laughs)

Kip: My beverage career started in the late 80s as a server. I always had a passion for drinking (laughs) and that progressed into wanting to be a bartender. In Texas it’s legal to pour as a bartender at the age of 18, that’s when I had my first opportunity to get behind the bar. I spent a few years as a bartender, until I became a bar manager and started stepping into the development of beverages. It was an easy decision for a career, I love being around people and have a passion for beverage.

Dana: I love hearing stories like this, it was meant to be! Roder, let’s hear how you got your start in beverage.

Roder: It’s funny I got into the industry the opposite way, I finished college…

Kip: He’s trying to say he’s smarter than me

Everyone: (Laughs)

Roder: Kip caught the bug early. I didn’t start working in hospitality until after college, I enjoyed it so much that I went to bartending school. I found the process of creating drinks that people enjoy to be fascinating. From a young age I was an introvert, bartending gave me that push I needed to be comfortable around people. Once I got the bartending bug, it became a passion of mine. As I learned more it enhanced my passion and career in beverage.

Dana: So cool! Noted, beware of the bartending bug. Let’s talk favorites…what style of beer comes to mind?

 Kip: I was always a hop head and I love the Belgian beers, the Belgian Tripel is probably one of my favorites. For easy drinking, the German & Czech Pilsener would be a top runner.

Roder: Belgian Tripel is also my favorite, but my style of beer drinking depends on the season. A witbier when it’s hot during the summer, reds to stouts during fall or winter, and Belgian styles all year round.

Dana: Can’t go wrong with a Belgian beer, also my favorite style! Just watch out that ABV can sneak up on you J Kip, you brought up something about being Knighted in Belgium the other day, I am dying to hear that story!?

Roder: You were Knighted in Belgium? (Laughs)

 Kip: The story of Sir-Kip-Alot… I worked work with a Belgian beer group in my past life, during that time I was one of about fourteen people from all over the world nominated by the Knighthood that year to receive this honor for promoting Belgian beer in the United States. I traveled to Belgium during Belgian Beer Week where the ceremony took place in Town Hall. The ceremony starts when the musketeers carry the beer to the cathedral and bless the beer, the Knighthood talks about how each person has achieved the promotion of Belgian beer in their country, we toast and that starts off beer week.

Dana: Wow! You must be proud of this accomplishment.

Kip: I am very proud, there have only been about twelve hundred people who have been knighted, it’s a true honor to be a part of. It was eye opening to see the history, culture and family traditions in Belgium. Drinking beer for breakfast is the way of life, they respect the fact that beer has given their country a way to prosper.

Dana: Amazing, I can’t wait to see the photos. Let’s talk about your process for selecting the beers served at each Lazy Dog location.

Roder: I think the vision has always been that we want to give guests the best product out there. We support local breweries as much as we can, ultimately offering the freshest product and it varies by market. 

Kip: I agree. We look for feedback from the bar teams, our guests, and look at what beer is popular in each restaurant. Beer drinkers of the world have come to understand what they really like and will follow certain breweries no matter what style it is to try their product, because of their loyalty to the brand.

Dana: Tell me about the idea behind the progressive list.

Kip: Just like a wine list, beer drinkers or people interested in beer expect the list to be in categories; a start to finish guide of styles. Starting at the top of the list with the intro section, a House Blonde or Lager. The mid-level drinkers looking for something like a Hefeweizen or Red Ale would move to the middle. The advanced drinkers or those who want to be adventurous might try an IPA, Stout or Belgian beer.

Roder: It’s a cool thing to see the guests make the jump from a light beer to a pale ale, the progressive list lays it out with the next beer in line.

Kip: It’s really a training tool for our teammates and guests, the menu answers all of the questions. We want our guests, who are familiar or unfamiliar with beer, to be able to navigate through the list with ease.

Dana: Definitely makes finding a beer user-friendly! Word on the street there is a new Lazy Dog Nitro Stout comin’ to town, what’s the story there?

Kip: We wanted a House Stout that was similar to Guinness that would layer nicely for beer blends, giving us the best of both worlds. We went to our House beer partner, Golden Road, and asked them if they would be willing to try a nitro stout.  They were on board and provided us with a couple of kegs to test in our Brea restaurant. Our previous House Stout was an American Stout, which was too heavy to layer for blends. The new stout is a classic Irish Stout with a lower ABV, rich and roasty, with a smooth and creamy balanced finish.

Dana: Awesome, I love nitro stouts, can’t wait to try it!

Roder: We are very happy with how the Irish Stout turned out and are excited to revamp the beer program focusing on the progressive list, seasonality, and bringing attention to the great beer on tap and having something for everyone.

 (Visit your local Lazy Dog Restaurant & Bar April 14th to try the new Lazy Dog Nitro Stout!)

Dana: As far as beer trends go, what do you guys think is next? 

Kip: We think people will start trending towards Session styles, which maintains their flavor profiles at a lower ABV, so people can have more than one or two per visit. We feel that Ciders will probably be on the decline with craft ciders still in the running. Hoppy brews will remain trending higher than other flavor profiles. Beer cocktails will continue to evolve and is something we plan to take a look at for the future.


Meet Our Family Project - No. 2

If you are a member of the Lazy Dog Family, you have most likely met Angie Castillo, our Human Resource Specialist, at one time or another. She's often heard as the joyful voice on the other end of your call to Home Office. But what you may not know, is that Angie is a delight to work with and her energy truly lights up the room, more specifically our office. She also has the most contagious smile on the planet...so without further delay- meet our Angie.

video by the talented Lynette Karagozian // starring the adorable Angie Castillo

#LazyDogFamily

Meet Our Family Project - No. 1

At Lazy Dog we are more than co-people- we are family. And we have decided to launch a new video project so that you can get to know us a little better and meet all of the wonderful souls we have working over here.

A quick shout-out to Amber before we start- Thank you for being so willing and patient. Being the first person to try something new is never easy- and you were gung ho from the start. We are so excited to share a little piece of you with the world.

Without further ado, meet Amber.

video by the talented Lynette Karagozian // starring the wonderful Amber Justis

#LazyDogFamily

Farmers Market: Mouthwatering Winter Citrus

CLEMENTINES

sweet, juicy, easy to peel and almost always seedless

cross between a mandarin and sweet orange

sweeter than many oranges (less acid), making it one of the most popular citrus for snacking

in season: november-january

side note: nicknamed the “christmas orange”  because clementine season is very short and typically peaks around…you guessed it, christmas

 

CARA CARA

perfect balance of sweet and tart

look for a slight pinkish blush rind and medium-sized fruit rather than huge, which can be dry

in season: december-april

side note: these are my absolute favorite of all the citrus and not just because the name is fun to say out loud

 

KUMQUATS

tiny, tart and delicious, you can eat these whole – rind, seed, everything

in season: november-march

side note: cutest in the citrus family

 

RUBY RED GRAPEFRUIT

mostly grown in texas

sweeter and juicer than other types

in season: october-april

side note: wait until you try our saint ruby cocktail –available at all locations soon….texas friends, you know what i’m talking about

 

BLOOD ORANGE

beautiful crimson fruit/juice inside, sweet and tender, great for cocktails

in season: december- april

side note: juice these and add to your fav margarita recipe- so. friggin. good.

 

TANGERINE

cousin to the clementine, small, not as sweet as the clementine and seedy

 in season: october-january

 side note: all though it sounds like i have something against tangerines, i swear i don’t

 

 POMELO

pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh

tastes like a sweet, mild grapefruit

in season: fall- april

 

MEYER LEMON

rounder than a true lemon, skin is fragrant and thin

color appears a deep yellow with a slight orange tint when ripe

taste sweeter, less acidic then true lemons

in season: december- may

side note: my mama grows these at home and they are just divine – i eat them straight, great for salads and desserts

   
  
 0 
 0 
 1 
 16 
 96 
 LDC 
 1 
 1 
 111 
 14.0 
  
  
 
  
    
  
 Normal 
 0 
 
 
 
 
 false 
 false 
 false 
 
 EN-US 
 JA 
 X-NONE 
 
  
  
  
  
  
  
  
  
  
  
 
 
  
  
  
  
  
  
  
  
  
  
  
  
    
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0in 5.4pt 0in 5.4pt;
	mso-para-margin:0in;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Cambria;
	mso-ascii-font-family:Cambria;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Cambria;
	mso-hansi-theme-font:minor-latin;}
 
    These ombré hued blood oranges were grown on a private farm in Malibu, California. Photo by Chef Sarah Hendrix

These ombré hued blood oranges were grown on a private farm in Malibu, California. Photo by Chef Sarah Hendrix

On a non citrus-related note: Have you guys heard of Print Guest? This rad photo above is being featured right now- along with a couple of other awesome images. They offer poster prints of images created by Instagrammers who inspire them. So cool, right? Check it out at PrintGuest.com

words by (self proclaimed citrus enthusiast) R. Simms

Fireside Chat with Chef Gabe (and 2016 Menu Sneak Peek!)

'Twas a week before Christmas and I sat down with the merry man himself - Chef Gabe Caliendo.  Check out my interview with our king of the kitchen and catch a sneak peek of our new menu coming to all locations early next year! (You can also take a gander at additional behind the scenes photos from our food shoot under the SNAPSHOTS tab above.)

Chef Gabe interviewed by R. Simms


Chef, if you could describe the Spring 2016 Menu in one sentence- how would you describe it? 

 The spring menu will feature seasonal additions, such as Asparagus and Citrus fruits, made from scratch in each of our Lazy Dog kitchens.

Roasted Asparagus + Bacon Pizza 

What part of the Spring 2016 menu are you most excited about? 

There are a lot of changes, but I think I’m most excited about bringing back an old Lazy Dog favorite:  Cast Iron Trout with Sea Salt Roasted Marble Potatoes and Walnut Butter.  We haven’t had this dish on the menu for at least 4 years.  The trout is from Idaho, tilting its hat to the rocky mountains cuisine.  The preparation is fun and also features seasonal asparagus.

Cast Iron Idaho Trout 

 What was your inspiration for the new menu items?  

Roasted Chicken + Havarti Sandwich

There are so many exciting things going on with the new spring menu.  I was inspired in several directions.  As always, never settling played a big part in all of the revamp items and the new in house roasted garlic chicken  for our sandwiches is amazing. 

 

The seasonal component is also always on my mind.  We are using fresh spring Asparagus in several applications and it replaces the Broccolini. 

 Citrus is also at its peak in the winter/spring contrary to what most people think is summer.  The housemade orange marmalade for our new French toast and the lemon curd for our new raspberry cheesecake are both examples of seasonal spring citrus.  

Housemade Orange Marmalade French Toast

When you create new dishes, what is your creative process? Does it start with an idea you see or a taste you experience somewhere else?

 I start with a concept based on seasonality usually.  The refinement process comes in after that.  For instance, once I have an idea of what I’d like to make- I might look it up online to get visual inspiration for plating.  I may also go to a restaurant that is serving that style of dish or item and taste it.  Especially ethnic cuisines.  I love to try and make our dishes as authentic to their origins as possible.

Where do you find you are most inspired?

Well I’m generally most inspired on or near the ocean and in the mountains.  It must be that they both have amazing air or something.  I feel refreshed and energized in those environments.  What I do is truly a lifestyle and not a job.  What I mean by that is I’m always thinking about new menu items and inspiration is happening to me everyday….everywhere.

Do you test your new ideas out at home? 

I do and honestly they are tough….even tougher than Chris (as in Chris Simms, Lazy Dog Founder + CEO) sometimes.  They know that I want the truth and they give it to me.  It can be hard to hear their feedback when I’m sometimes emotionally attached to my work, but the majority of the time it makes the dish better.  I also really enjoy sharing my work life with my wife and kids…they want to know what I’m doing and it is easier and more fun to show them than it is to explain.

What seasonal produce are you most excited to see pop up in Farmer’s Markets come January/February?

I’m always happy to see Kumquats come into the market.  They are only available for about 3 months:  Jan-March.  Another item that I personally love is Treviso.  Treviso is a bitter green in the cabbage family.  Great for grilling.

And because its only a couple weeks from Christmas…I’m assuming Santa is beer guy- because most awesome people are – If you were to leave a beer for Santa on Christmas Eve, what would you leave for him?

Being that he is such a great guy, I would give him my last homebrew creation.  I made a double stout fermented with cocoa nibs and hazlenuts.  I then barrel aged it and fortified it with some scratch made vanilla bean bourbon.  So in short, I’d leave him a 22 bomber of my Nutella Bourbon Stout.

Lazy Dog Family Traditions

My favorite part of the holiday season has everything to do with our family traditions. There is no cookie cutter guidelines for what holiday traditions should look like, for who you should share them with or for how they should grow over time. The only thing traditions require is that you care for them, share them with those you hold dear and above all, that you preserve them. It is imperative that you remember -  traditions do not exist without you and your family because traditions live within you.

Screen Shot 2015-11-27 at 2.51.31 PM.png

Why are holiday traditions so important you ask? Let me explain. You see, traditions allow you the opportunity to create valuable memories and cherish time with those you love. Nowadays it can be challenging to bring your family or friends together and truly be in the moment - I'm talking truly and utterly present. We are constantly battling a face-paced, high-stress world full of technologies and distractions. The true beauty in traditions is that they guarantee time spent together each year. Having a tradition to look forward to each year is like having a vacation on the horizon. It makes work and all of your day-to-day tasks more enjoyable because you know what is coming. Seriously, there is no better feeling than knowing that I am going to camp out with my siblings and bake cookies and drink spiked cider and help Pops hang the Christmas lights. I have so much to look forward to around the holidays and I’m not talking about the presents wrapped under the tree. I’m talking about the traditions that have been going on in the Simms house- some new and some old- most of which have been going on since before I was born. Aunt Johnnie hosts her annual chocolate fudge and wonton party. We crack fresh caught stone crab with hammers in the driveway and serve them on a newspaper wrapped table for Christmas Eve. My twin sister makes the world’s most EPIC Panatone French Toast on Christmas morning. We volunteer as elves at the fire department and deliver presents to local families on the big red trucks. Game night and watching It’s A Wonderful Life and White Christmas together in the matching pajamas that my mom gives us every year.

And the best part of it all is that I will watch my little nieces partake this year. And that thought alone makes me feel all warm and fuzzy inside, because I know that they will make sure our traditions continue.  I am filled with so much love and gratitude thinking about the next few weeks and I know the Lazy Dog Family at our Home Office is too. This past week we talked about our traditions and wanted to share them with you.

Don't have any traditions in your house? Then start a new one this year! Get creative, enjoy the process and don't be afraid to make them your own. Also, if you already have a tradition that you look forward to, please share it with us below! We would love to hear all about it.

- R. Simms, Creative Director, Lazy Dog Home Office

 

Happy Holidays from our table to yours.


"My favorite holiday tradition is the Feast of Seven Fishes or Festa die Sette Pesci. I have been eating this every Christmas since I was born. It is a throwback to my parents upbringing in Naples. It is so delicious and I love eating it every year with my family. Growing up in Florida as a kid we used to catch most of the fish used in the feast from our backyard in Tampa Bay. After moving to California it changed based on what fish was readily available here. Still we add to the ingredient list based on our fresh catch from a day of fishing. "

-Chef Gabe Caliendo, VP Food + Beverage, Lazy Dog Home Office

The Caliendo Feast of Seven Fishes includes these dishes ... give or take:

Baked Clams

Chilled Octopus + Celery Leaf Salad

Chilled Shrimp + Lemon

Scungilli - conch that is thinly sliced, breaded, and pan-fried - served with lemon

Baccala - salt cod that is rehydrated and simmered in vinegar, tomato and sweet Italian peppers - served with crunch bread

Seafood Pasta - marinara simmered with with crab, clams, shrimp, mussels, octopus, etc - over spaghetti

Fritto Misto - we fry eel and smelts, crispy and tender - served with fresh lemon

 


“Our annual gingerbread house competition is a time honored family tradition that began many years ago in Boise, Idaho - at the Kimble household. On Christmas Eve, each family member creates their masterpiece. Plain gingerbread houses are built the day before on foil covered bases so they are stable (held together with frosting).  Each contestant - old and young - sits at the big table with a bowl of white frosting and a table full of candied decorations. Pretzels for roofing, gum drops for landscaping, mints for windows, M&Ms for lighting, graham cracker bears for occupants, red vines for fencing, Oreos for eating (not many get on the houses). 

MK-Tradition.jpg

 At the end of the one hour time limit, each participant must provide a narrative of their creation and the winner is voted on by secret ballet. (Note: you can't vote for your own.) The winner has bragging rights for the rest of the season and a picture of their creation finds its way to the mantle. 

 Chimney stacks, second story bedrooms, campfires, ice skating ponds (complete with skating bears), outdoor play equipment and “snow” covered eves and landscaping, holiday window coverings, festive lighting and decorative pathways have found their way into the creations.  

The houses are then displayed throughout the house.  They dry quite hard (with the right frosting) and are smashed with a mallet (to signify the new beginning) on New Year’s Eve so they can be eaten in bite sized pieces (sometimes decorations go missing the week between Christmas and New Year’s). Great fun for everyone and, as you might guess, the competition is fierce- trash talk starts just after Thanksgiving."

- Matt Kimble, VP Human Resources, Lazy Dog Home Office


"A group of girlfriends and I get together in the month of December for a gift exchange/dinner or just dinner.  We pick a restaurant, get dressed up and go to one our favorite restaurants OR a new restaurant that none of the girls have been to before.  This tradition started out in 2010, as a small dinner at one of the girls’ houses. Potluck style. Now, every year we try to come up with something different. There are 10 of us, but one of our friends couldn’t make it last year. This picture was taken from last year’s holiday dinner at Driftwood Kitchen in Laguna Beach."

-Bonnie Giroth, Executive Assistant, Lazy Dog Home Office


"The kids and I love watching Elf several times during Christmas because it is a hilarious movie and the kids love how Elf looks just like me!"

-Chris Simms, Founder - Lazy Dog Restaurants


"Papa Joe’s Awful Waffles! There are few times that my grandpa will get in the kitchen to whip something up and one of those occasions is to make his Awful Waffles. Every Christmas morning there is no question what we are having for breakfast. Papa pulls out his special recipe written on a tattered little notebook he has had for years, and that’s when the magic happens! His waffles are paired with homemade blueberry sauce, bacon, sausage, and of course whipped cream. And there you have an awfully delicious Christmas breakfast!!" 

-Ali Wigington, Operations Coordinator, Lazy Dog Home Office


"So my dad is German (his name is Herb Schmidl ) and he raised us with some of his German Christmas traditions. There are two that I look forward to in the 'Schmidl Haus' :  St. Nicholas Day and Spritz Cookies!


 Ever since I was little, my parents celebrated St. Nicholas Day with my sister and I. It was like the Christmas warm-up. After all, little kids love gifts and surprises. Why not throw in another opportunity to receive some bonus gifts during the holiday season? Here’s how it worked for us: On or around December 6th (it all depended on my parents remembering the correct date), my sister and I would leave a shoe out on the front porch before we went to bed. St. Nicholas (who we believed was another name for Santa) would visit our house during the night and fill our shoe with treats and small toys. We’d wake up the next morning, run out to the porch, and check our shoe. Sure enough, he always delivered! I remember wanting to leave out the biggest shoe I owned. Luckily, it was the early ‘90s and I had this lovely pair of black pleather boots. I was so excited to find that boot loaded with candy and other little toys. It was the best!

As for the cookies, when I think of Christmas cookies I think Spritz! For the first 10 years of my life they were one and the same. These little cookies are so simple -- buttery with a hint of almond – but I think it’s their cute little designs that sets them apart from the rest! My mom would prepare the traditional German recipe and press the dough through our old cookie press. My sister and I loved picking out the discs that the dough would squeeze through. We also loved dying the dough with green and red food coloring. Each click of the press would squeeze enough dough through the disc to make one perfect, little cookie. Some were shaped like jewels, others were shaped like poinsettias. My favorite was always those that were colored green and shaped like little trees. When a cookie sheet was filled with pressed dough, my sister and I worked together to decorate each one in great detail. We added colored sugar, mini chocolate chips, diced maraschino cherries, slivered almonds, and assorted sprinkles like nonpareils and colorful jimmies. Once decorated, mom popped them into the oven. After 8 minutes, perfect little Spritz cookies emerged. It was an all-day affair, but we loved every minute of it, especially leaving the prettiest ones out for Santa on Christmas Eve." 

-Mary Schmidl, Training Coordinator, Lazy Dog Home Office



Dallas is for Dreamers

Next week we will open our doors in Addison at the Village on the Parkway. This will be our first location in Texas and we couldn't be more excited to join the community. During a recent interview for an upcoming blog post, I ended up taking a deeper look at the past century in this northern suburb of Dallas called Addison. Now more then ever,  it feels like we have picked the perfect place to settle down and start our Lazy Dog Texas family. You see,  Addison has always been a place for dreamers to settle down and start their own businesses. Addison has a history weaved with hard work and prosperity and it’s an honor to have the opportunity to become a part of the future of this bustling community.

 Preston Witt (center) with his brother and brother-in-law ,  was one of the first recorded settlers to the Addison area

Preston Witt (center) with his brother and brother-in-lawwas one of the first recorded settlers to the Addison area

Let me start from the very beginning. Back in in 1846, Addison was referred to as Peters Colony. Twin brothers Preston and Pleasant Witt were among the first settlers who built a house near White Rock Creek. Next came Sidney Smith Noell and his wife Nannie who lived on what was called the Spring Farm,  located near present-day Alfred J. Loos Stadium. Soon the railroads were going up and connecting all of the major cities in Texas. Mr. Noell granted the right-of-way of passage on his property to the St. Louis, Arkansas and Texas Railway in exchange for a coaling station. This station later became known as Noell Junction.

S.S. Noell & family pictured at their home

Come 1902, the cotton gin became the the first major industry in town and was opened on Addison Road by the Pistole brothers. They built their business based on American inventor Eli Whitney's cotton gin machine which had revolutionized cotton production by quickly separating fibers from seeds and allowing for much greater productivity than manual cotton separation.

Addison Robertson, far left 

Two years later,  a post office opened but to avoid misdirecting mail to an already existing city named Noell, postal authorities asked for another name to be submitted. That name was Addison, after Mr. Addison Robertson, a local carpenter and Civil War veteran. He later became became the second postmaster in 1908.

The town continued to grow after the post office and train stations were built. Addison eventually incorporated in 1953 to avoid absorption by Dallas and to maintain their independence. At this time the population was only 600 before the Addison Airport was built three years later. 

downtown Addison in the 1920's

In 1975, an election to allow liquor to be served by the drink in town was a major attribute to the quick expansion of businesses. You see, at the time, most of Dallas was still “dry” making Addison instantly more attractive for restaurant and bar owners.

In 1982, Addison began referring to themselves as the “town of Addison” vs “city” and it has been that way ever since. 

Today Addison is said to be DFW’s ideal destination to live, work and play. The 4.4-square mile town is home to 5 public parks and hosts over 22 major events a year including the annual Addison Kaboom Town and Oktoberfest.  More than 500,000 firework fans come each year for Kaboom, which is ranked in the top three fireworks shows in the nation. And according to Forbes, Addison’s Oktoberfest, which coincides with the beginning of Munich’s celebration, is one of the most authentic in the United States.

I looked in to it. This three day German fest is legit. It just so happens that Addison Oktoberfest coincides with our restaurant opening.

(Scoreboard!)

The festival is September 17th- 20th and kicks off with the Official Tapping of the Keg by the Mayor followed by three days of awesomeness. Highlights include Bier Barrel events, a pretzel run agility course, a Dachshund Dash, German Spelling Bee and if that isn’t enough to spark your interest, German Idol is back this year - Addison’s original Yodeling Competition. Word on the street is that you don't want to miss this contest. Write this down :  Friday night, 9pm, Yodeling throw-down on the Bowl Stage.

Dachshund Dash aside, we are thrilled to have hired 200 new teammates from the area and can't wait to open our doors and serve the community of Addison. Each new restaurant opening still feels like the first one for us and this one couldn't be sweeter. We are proud to be supporting the Local Warren Center for children with developmental differences during our three days of mock runs leading up to the opening. Teammates will be inviting in their family and friends as well as  local business owners for an early sneak peek next week.

More to come on our mock run fundraiser results, opening week in Texas and of course, the results of this year's Yodeling Contest. Stay tuned. 

Your New Favorite Shirt

Yay! They are finally here! We made some awesome shirts for y'all. These limited run, special edition shirts are available online only and fit true to size with worn edges and a relaxed silhouette to replicate the perfectly broken-in softness of a thrift store tee. Made responsibly with practices that respect people and the planet, utilizing non-toxic, natural dyes. Men's and women's sizes available- check them out here. 


What Would You Do With $100?

Food, people, community, books, good deeds, sunshine.

What do these all have in common? These are all good things. There’s nothing like a good book, or a good group of friends, or doing something to support the greater good in your community.

This summer at Lazy Dog, we wanted a motto that would sum up how we feel about the best things in life.

And so, “All Things Good” was born.

The cool thing about this motto is that it can mean something different to every person.

We wanted to explore this concept even further, specifically with our teammates. So what we did was give each of our restaurants $100. The instructions were simple: do something good with it.

With such vague instruction, the possibilities really were endless. What would our teammates do with the money they were given? Donate it, invest it, buy something with it? Needless to say, we were eager to see the final results.

We were not let down.

We brought the training staff from each restaurant together to present to the other members of the company what they had chosen to do with their money. Not only were each of the stories diverse, but they all did a great job of capturing our motto of “All Things Good.”

 

Take our Cerritos store. They chose to buy something with the money, food to be exact. And with the food purchased, they were able to feed homeless people in Long Beach.

The inspiration behind their good deed was simple: they just wanted to find people who needed food and give it to them.

Simple, right? Yet, to those who received the food, the gesture was anything but simple.

Team Vegas stayed true to the Lazy Dog theme and partnered with the Second Chance Dog Rescue. At the fundraiser they organized, they raised $1,000 worth of food and supplies for the dogs. On top of that, two dogs were adopted from the shelter that day!

Even our furry friends can benefit from “All Things Good.”

Perhaps one of the most moving stories we heard that day came from our West Covina location.

The first thing they did was donate the $100 in gift cards and some Lazy Dog T-Shirts to the Lymphoma Society. This was initially chosen because a Teammate from West Covina lost someone very close to them due to Lymphoma.

But they did not think that was enough for Lazy Dog. They knew there was more good to be done.


They found a school in the community called Walnut