The well-trained bartending staff at all three Kenny’s locations is prepared to mix, shake, roll or stir just about anything on their revamped drink menu. Kenny’s invited Entrée Dallas out to hear and feel what the buzz is about. Bartenders Adrienne Bonicard and Katy Dingman poured martinis and specialty drinks including the Loosey Goosey made with Grey Goose L’Orange Vodka, Apricot brandy, grenadine, Fever-Tree ginger beer and lemon juice.
You can have your dessert and drink it too with the Red Velvet Cake cocktail made with Three Olives Cake Vodka (it smells like deceitfully innocent birthday cake), Bailey’s Irish cream, cherry juice, cream and a little bit of red velvet cake mix.
Not every restaurant is willing to train their staff to know the perfect pairing of food and alcohol. “One of the key points of our service is that we switch out your martini glass as you drink so that it stays frosted,” said General Manager Chris Lynch. Then again, not every restaurant pays so much attention to the minutiae of the martini.