Issue link: http://papercitymagazine.uberflip.com/i/768024
75 SAM WYNNE "Dream job when I was young? I think it went in the following order: Ninja Turtle, Power Ranger, lawyer, poker dealer, bartender, beer guy," says 32-year-old Sam Wynne, son of prominent restaurateur Shannon Wynne. His sense of humor lends itself to the easy-come, easy-go vibe that permeates his Deep Ellum watering hole, Braindead Brewing, which he opened last year. Attributing his first love of the craft- beer revolution to his time working at The Flying Saucer Draught Emporium — which his father first opened back in 1995 — Sam is now the purveyor of his own craft. "Restaurants and breweries are living, breathing entities between the four walls," he says. "It's a concert, and everyone plays their part." About to launch a 1,400-square-foot expansion of his Main Street brewery, the stud of suds certainly shares a knack for the culinary biz with his father, who most recently opened hot spots Meddlesome Moth, Lark on the Park, and Mudhen Meat and Greens. "[Shannon] has done so much over the years," says Sam. "He's always worth listening to, but I don't necessarily follow the advice — for better or for worse." In addition to running the brewery, Sam has synced up with the nonprofit world, helping raise more than $10,000 for Brain Injury Network of Dallas, Guns and Horses, and other first-responder charities — all within the last few months. His cup, as they say, runneth over. JR Go-to condiment. How do you pick between mustard and mayo? Maybe a good Japanese Kewpie mayo. You're homesick. Best comfort food. Really sick? A Ten Ramen delivery would make my day. Hangover sick? Tacos from Tacos La Banqueta or enchiladas from Rafas. Midnight snack. Pistachios or a freezer pop. Favorite restaurant outside of Dallas. El Ideas in Chicago. A Michelin star, no dress code, and BYOB. Come as you are, enjoy yourself, and get blown away by the food. Maybe take a shot with the chefs? Good times. For your last meal, you'd order … Maybe something crazy, a delicacy that could kill you — like blowfish or something. beer in my fridge, I must be out of town. We just installed taps in the backyard bar. Marco: Chianti and local beer. Favorite dish to cook at home. Mariel: Veggie stir-fry, at least twice a week. Marco: Handmade pasta with my back- yard chicken eggs, fresh ricotta with cream, and Limoncello we made with our homegrown Meyer lemons. You're homesick. Best comfort food. Mariel: As shocking as it sounds — Jimmy John's. Turkey Tom for life … Marco: My wife's chicken enchiladas. Midnight snack. Mariel: Did this last night. String cheese. Every. Single. Time. Marco: Cheese or almonds. For your last meal, you'd order … Mariel: Blue Bell's Dutch Chocolate Ice Cream. That's it — an entire tub. Marco: A two-inch thick rib-eye (medium rare) cooked over wood, crispy kale, and mashed potatoes with cream gravy. My favorite thing in the world is a perfect cot- ton candy. And also … mashed potatoes because … you just have to. Marco Street