The Freezer Martini ($17), the recipe was born after Reis took a whirlwind 24-hour trip to Brooklyn for a martini convention. Built on an overproof Scottish gin infused in-house with post-distillation saffron, the drink is softened with a custom vermouth blend and finished with lemon oil to brighten it up.
To complement the drink menu, Kilmac’s tapped pizza master Lee Hunsinger (formerly of Cane Rosso and Zoli’s) to consult on a dedicated 12-inch pie program. Built around quality ingredients, the pizza menu features house-made vodka sauce, Calabrian chiles, candied house-pickled jalapeños and Italian sausage directly from Jimmy’s Food Store, the East Dallas institution.
“We ran multiple blind taste tests against a bunch of different sausage suppliers,” Reis says. “Jimmy’s won out easily every single time. Beyond the quality, we’ve always had a great relationship with those guys.”
When asked for the ultimate Kilmac’s cocktail and food pairing, Westmoreland recommends: pair the spicy, rich Drunken Pepperoni ($19) with the mezcal-laden Santa Muerte ($17), or match the Prosciutto ($22) with the Nouveau Carré ($17).