Gastrosleuth DFW

After bringing an original wood-fired pizza concept, Urban Crust, to the area in 2009, owners Bonnie and Nathan Shea purchased the Old Downtown Plano Ice House at 1000 E. 14th Street (one block south of Urban Crust) and began envisioning a "sister" concept for the area.

URBAN RIO means "the river of the city." The name was adopted because of the restaurant's location just east of what is now the DART rail in Downtown Plano. This same thoroughfare was once the Texas Electric Railway, which is why it is known as the "Steel River" of Plano.

URBAN RIO'S exciting flavors are influenced by both sides of the Rio Grande River.

Under the leadership of World Master Chef Salvatore Gisellu, URBAN RIO uses only the freshest and most authentic ingredients to make their dishes among the best in town. They make their core offerings from scratch, using ingredients like hand-ground masa for tortillas and tamales and fresh-muddled fruit for the most flavorful cocktails in North Texas!

DART ACCESSIBLE:

URBAN RIO may be accessed by DART rail from the nearby Downtown Plano Station.

With Chef Gary W. Irvin II Date: Tuesday, August 17, 2025
Guarantee your seat at: "Taste of Egypt" | Wednesdays Angels

Please remember it's BYOB for adult beverages. Below are some wine suggestions if you wish to bring a wine to enjoy with dinner.

The Menu
### Course 1: Appetizer

• Dish: Miniature Hawawshi Bites
• Small, flavorful pockets of spiced minced beef baked inside dough, a beloved Egyptian street food.
• Wine Pairing Suggestion: Crisp Dry Rosé (e.g., a Grenache or Cinsault-based rosé)
• Why: Its freshness and red fruit notes will cut through the richness of the meat and complement the spices without overpowering.
• Garnish: A delicate sprig of fresh parsley and a tiny dollop of tahini sauce.

### Course 2: Soup

• Dish: Molokhia Soup with Toasted Baladi Bread Croutons
• A rich, earthy green soup made from jute mallow leaves, often cooked with chicken broth, and served with a vibrant garlic and coriander "ta'leya" sizzle.
• Wine Pairing Suggestion: Light-Bodied, Aromatic White (e.g., Sauvignon Blanc or a dry Chenin Blanc)
• Why: The herbaceous notes of the wine will echo the molokhia, and its acidity will balance the soup's texture.
• Garnish: A swirl of extra virgin olive oil, a sprinkle of toasted pine nuts, and a small wedge of lemon.

### Course 3: Salad

• Dish: Salatet Fattoush with Sumac-Marinated Halloumi
• A vibrant mixed green salad with tomatoes, cucumbers, bell peppers, radishes, and toasted pita bread pieces, dressed with a zesty sumac-lemon vinaigrette, elevated with grilled halloumi cheese.
• Wine Pairing Suggestion: Dry Riesling or Grüner Veltliner
• Why: Their bright acidity and mineral notes will complement the tangy dressing and the freshness of the vegetables, while standing up to the salty halloumi.
• Garnish: Fresh mint leaves, pomegranate arils (if in season), and a dusting of sumac.

### Course 4: Main Course

• Dish: Koshary with Duqqa Spice Blend and Shatta Chili Sauce & Chef's surprise Amuse Bouche
• Egypt's national dish: a hearty and satisfying combination of rice, macaroni, and lentils, topped with a zesty tomato sauce, chickpeas, and crispy fried onions. Served with a side of pungent garlic vinegar and spicy shatta.
• Wine Pairing Suggestion: Medium-Bodied Red with Soft Tannins (e.g., a light Zinfandel or a supple Merlot)
• Why: The fruitiness and gentle spice of these reds will complement the robust flavors of the koshary and the slight heat of the shatta without clashing.
• Garnish: A generous scattering of crispy fried onions, a drizzle of the tomato sauce, and a small bowl of fresh duqqa spice for guests to sprinkle themselves.

### Course 5: Dessert

• Dish: Om Ali (Egyptian Bread Pudding) with Pistachios and Coconut
• A warm, comforting Egyptian bread pudding made with puff pastry, milk, sugar, nuts (raisins, pistachios, coconut flakes), and cream, baked until golden.
• Wine Pairing Suggestion: Sweet Dessert Wine (e.g., a Moscato d'Asti or a light, late-harvest Riesling)
• Why: The sweet, often effervescent, notes of these wines will harmonize beautifully with the creamy, sweet richness of the Om Ali.
• Garnish: A sprinkle of crushed pistachios, a dusting of powdered sugar, and a single candied orange peel curl.

Secure Your Seat for an Unforgettable Culinary Experience!

Join Wednesdays Angels & Chef Gary W. Irvin II for An Evening Celebrating Egyptian Cuisine—a night of exquisite flavors, masterfully paired wines, and warm hospitality.

Ticket Options:

• Prepay & Save: Secure your ticket in advance for $39.95 per person.
• Dinner Night Ticket: If paying the night of the event, tickets are $49.95 per person.
• RSVP Option: Prefer to hold your spot? You can RSVP to reserve your seat.

Important Reservation Policy:

• Non-Attendance Fee: If you RSVP but do not attend, a $100.00 reservation absentee fee will apply, which must be paid before attending any future events.
• Changes & Cancellations: You may adjust your RSVP up to 48 hours prior to the event. After this window, your reservation is locked to ensure fairness in seating availability.

We look forward to hosting you for an incredible evening of fine dining and great company! 🍷✨

Limited to 20 seats. Grab tickets here: "Taste of Greece" | Wednesdays Angels

### The Five-Course Greek Culinary Journey

This menu is designed to offer a balanced and authentic Greek dining experience, moving from light and fresh starters to hearty mains and a sweet finish.
Course 1: Appetizer (Mezedes Platter)

• Dish: A vibrant platter featuring:
• Tzatziki: Creamy yogurt, cucumber, garlic, and dill dip.
• Melitzanosalata: Smoky eggplant dip.
• Tyropita: Flaky phyllo pastries filled with a blend of cheeses (feta, kasseri).
• Kalamata Olives & Feta Cheese
• Served with warm pita bread and fresh vegetable sticks.
• Garnish: A sprig of fresh dill & a drizzle of olive oil on the Tzatziki; a sprinkle of chopped parsley on the Melitzanosalata; & a dusting of paprika on the feta cheese.
• Wine Pairing: Assyrtiko (Santorini, Greece)
• Why: This crisp, mineral-driven white wine with high acidity and citrus notes cuts beautifully through the richness of the dips and cheeses, refreshing the palate. Its saline character complements the olives and feta.

Course 2: Salad (Primi)

• Dish: Horiatiki Salata (Traditional Greek Village Salad)
• A refreshing and hearty salad with ripe tomatoes, crisp cucumber, red onion, green bell pepper, Kalamata olives, a large slab of creamy feta cheese, and a generous drizzle of high-quality Greek extra virgin olive oil, seasoned with oregano.
• Garnish: A sprinkle of dried oregano and a few caperberries on top of the feta.
• Wine Pairing: Moschofilero (Peloponnese, Greece)
• Why: An aromatic white wine with floral notes, citrus, and a hint of spice. Its bright acidity and fragrant profile complement the freshness of the vegetables and the brininess of the feta without overpowering the delicate flavors.

Course 3: Soup Course

• Dish: Avgolemono Soupa (Greek Lemon-Egg-Rice Soup)
• A classic, comforting, and creamy chicken and rice soup, thickened with an egg-lemon emulsion, giving it a characteristic tangy and rich flavor.
• Garnish: A swirl of extra virgin olive oil and a sprinkle of freshly parsley.
• Wine Pairing: Assyrtiko (Santorini, Greece)
• Why: The high acidity and crisp minerality of Assyrtiko will beautifully complement the rich, tangy, and lemony notes of the Avgolemono soup, cutting through its creaminess and refreshing the palate.

Course 4: Main Course (Meat Option)

• Dish: Moussaka
• A classic and comforting Greek casserole with layers of seasoned ground lamb (or beef), sliced eggplant, and a rich, creamy béchamel sauce, baked to golden perfection.
• Garnish: A light sprinkle of ground cinnamon & a sprig of fresh mint leaves.
• Wine Pairing: Xinomavro (Naoussa or Amyndeon, Greece)
• Why: Often compared to Nebbiolo, Xinomavro is a robust red wine with high tannins, acidity, and complex aromas of dried tomato, olive, and red fruits. Its structure and savory notes stand up perfectly to the rich, layered flavors of Moussaka, especially the meat and béchamel.

Course 5: Dessert

• Dish: Baklava
• Layers of crisp, buttery phyllo pastry filled with chopped nuts (walnuts, pistachios), drenched in a fragrant honey-cinnamon syrup.
• Garnish: A sprinkle of finely chopped pistachios & a thin strip of orange zest.
• Wine Pairing: Muscat of Samos (Samos, Greece - Dessert Wine)
• Why: A naturally sweet, aromatic fortified wine with notes of orange blossom, apricot, and honey. Its sweetness and complexity harmoniously complement the honey and nut flavors of the Baklava, providing a delightful end to the meal.

## Refreshment Bar:

• A selection of freshly brewed Coffee
• Assorted Teas
• Refreshing Lemon Water
• Ticket Options:
• Prepay & Save: Secure your ticket in advance for $39.95 per person.
• Dinner Night Ticket: If paying the night of the event, tickets are $49.95 per person.
• RSVP Option: Prefer to hold your spot? You can RSVP to reserve your seat.
• Important Reservation Policy:
• Non-Attendance Fee: If you RSVP but do not attend, a $100.00 reservation absentee fee will apply, which must be paid before attending any future events.
• Changes & Cancellations: You may adjust your RSVP up to 48 hours prior to the event. After this window, your reservation is locked to ensure fairness in seating availability.
• We look forward to hosting you for an incredible evening of fine dining and great company! 🍷✨