Beer of the Week is sponsored by the Lion & Rose. Each week, we introduce you to a wonderful brew that’s a little bit different and well worth seeking out.

Old Speckled Hen

Guys, if you’re out on a first date, take a few words of advice: Don’t order an Old Speckled Hen for the lady. As good as the beer is, and it is quite good, she may just take the name as an editorial comment, and there won’t be any such thing as a second date.

On just about any other occasion, order this British ale with gusto.

The drink dates back to 1979, when the Morland Brewery decided to craft a beer in honor of the 50th anniversary of the MG sports car factory in Abingdon, Oxfordshire, according to the beer’s website:

Named after an old MG car which was used as the factory run around, they would park the old MG Featherweight Fabric Saloon outside the paint shop where it would normally get spattered in paint and so it became known as the ‘Owld Speckl’d Un’. This turned into “Old Speckled Hen” when the beer was unveiled.

Pour it into a glass and you’ll notice its copper color with a nice fizz. A head builds up and then falls back to about 1/4 inch, and that foam lingers through most of the drinking time.

The aroma is fruity and malty in good measures of each, suggesting the smooth balance that is the hallmark o this brew. There’s a touch of honeyed sweetness, too that adds to its appeal.

Flavors of yeasty whole grain bread, again with a touch of honey, come to the fore with a light funkiness that is mixture of both hops and citrus fruit. But the flavors aren’t quite as important as the refreshing nature that the Hen brings to your mouth. Its zing lingers even as the ale itself passes through to a dry, hoppy finish.

This is a beer that the Brits made with a pub in mind, and at the Lion and Rose, you can pair this beauty off the tap with just about any of the pub grub on the menu, from fish and chips or bangers and mash to the vegetarian plate made up of side dishes. This is an ale that would love a potato in just about any form, especially the bubble and squeak.

If you like a brew early in the day, try it with the breakfast dishes now being served at the Lion & Rose’s Stone Oak location, 700 E. Sonterra Blvd.

Or try it by itself.  This is a smooth talker, a welcome addition to your regular beer repertoire if it isn’t already in the lineup.

Dough is expanding.

Dough Pizzeria Napoletana, 6989 Blanco Road, will soon be expanding, if all goes according to plan.

Owner Doug Horn has signed a lease on the 900-square-foot space next door, which currently houses an insurance office. He’ll take over the space by the beginning of the year, he says, and hopes to have the work done within three months.

Diners have hoped Dough would get some more space. Since the restaurant was featured on “Diners, Drive-Ins and Dives,” it’s can be hard landing a table because now the whole city — and the country — know of Doug and Lori Horn’s fine Italian fare, which includes a burrata bar for cheese lovers.

But the new space won’t have too many new tables, Horn says. He needs more room for the cheese making, a wine bar and space for cooking. So, they will also spread out with a few extra tables added.

Horn has been in Dallas this week at the second location of Dough.

Grimaldi's Pizzeria has opened at the Quarry Village.

In other restaurant news, Grimaldi’s has opened a second coal-fired pizzeria in town. The chain is now at the Quarry Village, 330 E. Basse Road.

Click here for more information.

Also new to the dining scene is Two Step Restaurant and Cantina, 9840 W. Loop 1604 N. at Braun Road.

We’ll get to the food in a minute, but let’s talk about the building first. It has been “constructed from a homestead originally built in the 1850s by early American pioneers and German immigrants, Philipp and Carolina (Braun) Ruempel,” the restaurant’s website says. “Philipp and Carolina were among the earliest settlers of Helotes, Texas. After marrying in 1869 they raised 10 children in the Ruempel homestead and remained there for the rest of their lives. The restaurant is constructed from what originally functioned as a house and barn.”

Chef Steve Warner, formerly of Wildfish Seafood Grille and Morton’s the Steakhouse, has created a menu that captures the Texas spirit of the setting. It includes smoked meat plates, including beef ribs, brisket, chicken and beef and pork links, as well as chicken-fried steak, bacon-wrapped pork loin, hot buttered shrimp with Tabasco-lemon sauce, and a grilled New York strip.

Family-style sides include fontina cheese and big-shell macaroni, Creole mustard red potato salad, borracho beans, and roasted corn dressed with cotija, lime, mayo and chile.

In the Cantina, the menu features “World Class Margaritas” as well as “Really Good Margaritas,” all of which require personal investigation. Beers, wines and specialty drinks fill out the list.

Word is, dancing will be added to the menu in the future.

Hours are 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday-Saturday and 10 a.m.-9 p.m. Sunday. Click here for information or call (210) 688-2686.

Surf & Turf

It’s Date Night at the Lodge Restaurant of Castle Hills tonight and Saturday. On the menu is a four-course “surf & turf” menu at $55 per person. The Lodge is at 1746 Lockhill Selma Road. To make reservations call (210) 349-8466.

Chef X 3 at Bin 555.

Block Party

Behind Bin 555 at Artisans Alley, 555 W. Bitters Road, is the place to bring your friends and family. Jason Dady’s Duk Truck will be there between 6-9 p.m. The fare is Spanish Paella, plus sangria, live music and games for kids and adults.  For more information call 210-496-0555.