Dining
BELIEVE ME DER a y At Believe Meadery, we embrace core values about ourselves, the world, and others. We are a boutique producer of meads and melomels, using a variety of wild flower honeys, fruits, and other natural ingredients to make light, refreshing beverages. LIMITED BOTTLES REMAIN Our products target crisp, natural tastes with a lingering fruit finish on the palate. They are very popular with wine aficionados, seltzer lovers, and fruit sour enthusiasts. Best enjoyed chilled, with ice, or as an interesting mixer with other ingredients. All of our containers are recyclable, including our plastic bottles and plastic kegs. BELIEVE ME DER a y At Believe Meadery, we embrace core values about ourselves, the world, and others. We are a boutique producer of meads and melomels, using a variety of wild flower honeys, fruits, and other natural ingredients to make light, refreshing beverages. HOLIDAY FLAVORS ARE HERE! Our products target crisp, natural tastes with a lingering fruit finish on the palate. They are very popular with wine aficionados, seltzer lovers, and fruit sour enthusiasts. LIMITED HOLIDAY SEASONAL Best enjoyed chilled, with ice, or as an interesting mixer with other ingredients. All of our containers are recyclable, including our plastic bottles and plastic kegs.
BY JONATHAN PERRIELLO
Taro serves carne asada, a ribeye steak with country potatoes with roasted poblano peppers, guacamole, pico de gallo, homemade chorizo, grilled onions and grilled jalapeno. Topped with chimichurri sauce.
PHOTOS COURTESY TARO KITCHEN AND COCKTAIL
Taro Kitchen and Cocktail cooks Latin fusion Marvin Revolorio, owner and executive chef of Taro Kitchen and Cocktail in Highland Village, opened the restaurant after a lifetime of experience. Revolorio opened his rst restaurant in Guatemala when he was 20 years old, he said. The details Revolorio later opened Taro in April 2022 at 41 years old. The restaurant is the culmination of all his experi- ence into a Latin American fusion cuisine What’s on the menu For appetizers, Taro serves thin salted chips made from taro, a root vegetable similar to a potato that also serves as the restaurant’s namesake, Revolorio said. Taro root is also a key component of the Taro Breeze, a drink which blends a chilled taro root puree with vodka. But the menu hinges on signature dishes, such as the ahi tuna ceviche. “Tasting begins with the eyes,” he said. Going forward Revolorio runs his kitchen with passion and encour- ages his sta to follow suit in everything from prepara- tion to service and hospitality, he said. “If the kitchen is happy, then the food is happy, and the customers will leave happy,” he said. “Cooking for others shows love even without talking, and this is my passion,” he said.
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LIMITED HOLIDAY SEASONAL AVAILABLE DEC 17
No artificial ingredients No artificial sweeteners No artificial colors No artificial fragrances No artificial flavors
Fruit Honey
Gluten Free Spices
Taro menu items include the roasted red snapper, a skin-on let on top of lime cream sauce and red pepper sauce.
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No artificial ingredients No artificial sweeteners No artificial colors No artificial fragrances No artificial flavors
Fruit Honey
Gluten Free Spices
MEADERY OPEN TO THE PUBLIC ON WEEKENDS Saturday 10 AM-6 PM Sunday 10 AM-5 PM MEADS ON DRAFT FREE SAMPLES PLENTY OF SEATING FREE WI-FI
The ahi tuna ceviche comes with raw ahi tuna marinated with sesame oil, rice vinegar and fresh ginger.
MARKETPLACE LN.
407
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308 FM 1830, Suite 8B Argyle, TX 76226 (940) 532-6323 believemeadery.com
3090 FM 407, Ste. 330A, Highland Village www.tarokitchencocktail.com
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