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Canadian sports bar circles Plano, Texas, for first location in U.S.

Bites at this new sports bar will include burgers.

Photo courtesy of Shark Club

An upscale hotel from Canada is coming to North Texas, and bringing with it two places to dine — one that's new not only to Texas but to the United States.

The hotel is a Sandman Signature Hotel opening in Plano from Sandman Signature Hotel Group, a subsidiary of Vancouver-based Northland Properties Group. That's the group that's owned by Tom Gaglardi, proprietor of the Dallas Stars.

Launched in 2007, Sandman Signature Hotels is an upscale brand with high-end amenities including spas, restaurants, rooms, business centers, concierge, and valet service.

The Plano location has been in the works since 2014. According to a spokesperson, it's scheduled to open mid-2018 at 8451 Parkwood Blvd., at Dallas North Tollway and SH-121.

It will boast 236 guest rooms, a swimming pool, fitness center, business center, banquet facilities, and two on-site restaurants.

One of those restaurants: Moxie's Grill & Bar, the gastropubby "premium-casual" concept which made its debut in the DFW area — and for that matter, in the United States — in 2016, when it opened as part of an ongoing renovation of the The Crescent, the office, hotel, and retail complex in Uptown Dallas, where its burgers, sushi, and cocktails have made it a popular local destination.

The second eatery set to open at the hotel is the Shark Club, a sports bar sibling of Moxie's that's brand new to the United States.

Founded in 1993, Shark Club has 13 locations across Canada. The original location in Toronto is known for its 90-foot-long sports ticker.

Shark Club features include towering big screen HD TVs, multiple satellite feeds, pay-per-view events, and a comfortable "man cave" atmosphere.

Its menu shares some dishes with Moxie's — most predictably poutine, the Canadian signature dish in which french fries are topped with cheese curds and gravy.

Other appetizer options include edamame, nachos, sliders with beef and American cheese, fried pickles, blue cheese potato chips, tater tots, build-your-own tacos, pretzels with Guinness beer cheese, calamari, chicken tenders, and wings.

There are half a dozen burgers, including a loaded burger topped with bacon, cheddar, onions, and mushrooms; and a house-made veggie burger with a panko crust.

Sandwiches include roast beef dip, fried chicken, steak sandwich, and chicken quesadilla. There's a trio of pizzas, one topped with spicy chicken.

Entrees include steak frites, spaghetti and meatballs, and an Indian-flavored butter chicken with jasmine rice.

According to a company representative, the Plano Moxie's will open in the fall, and the Shark Club is targeted to open in November 2018.

Combining Sandman Signature hotels with Shark Club restaurants is a Northland Properties' tradition; the Gaglardi family has initiated the same setup in other locations including Newcastle, England.

openings

Hummus News

Revered family-owned Mediterranean restaurant debuts in North Dallas

Samantha Marie Photography

Zon Zon food spread

An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's hospitality group Yela Concepts led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

According to a release, it'll open on December 22.

Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

"We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

“The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting - we wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis,” says Yaser in a statement.

Mak went to college to sudy biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

"Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

openings