Dallas diners are about to get their tacos more quickly, plus more food in the morning. One restaurant is adding breakfast hours, and another is expanding its weekend brunch to Fridays, because there is a never-ending appetite for brunch.
Plus there are the usual openings, closings and chef comings-and-goings. Dig in.
After months of renovations, Dallas' most famous taqueria-in-a-gas-station, Fuel City, has doubled its kitchen space, so it now has four serving windows. The goal: shorter lines for customers to get their $1.40 tacos al pastor, picadillo, barbacoa, chicken/beef fajita and breakfast tacos (served 5-10 am).
Oak Cliff restaurant Bolsa has a menu rollout from new chef Andrew Bell. Items include venison tartare with yellow tomato gelee, quail egg yolk and yucca chips; baby beet confit salad with watercress, compressed melon and whipped goat cheese; a vegetarian entree with baby artichoke, tomato and spinach; and a seafood entree with skate, sunchoke, fiddlehead ferns and rhubarb.
Tanoshii Ramen + Bar has updated its menu with new items that are more creative and elevated. For example: blue crab sunomono, raw oyster shooter, seafood ceviche, mushroom ramen, and seafood ramen with shrimp and mussels.
In a major step toward the decline of Western civilization, Sissy’s Southern Kitchen & Bar has expanded its weekend brunch to Fridays. The brunch menu will now be available on Fridays and Saturdays from 11 am to 2 pm. Options include chicken and waffles; Sissy’s Benedict with crab cake, cornbread muffin, poached eggs, caramelized jalapeño, hollandaise and country potato hash; short rib hash with eggs; biscuits and black pepper cream gravy with sausage, eggs and country potato hash; poached eggs over artichoke hearts, chopped ham, creamed spinach with hollandaise and hash; and chicken and dumplings.
Irving barbecue restaurant FM Smoke House is now doing brunch Saturdays and Sundays from 11 am to 4 pm. The menu includes prime rib, smoked brisket with poached eggs on buttermilk biscuits, pancakes made with Live Oak hefe weizen, chicken fried steak on biscuits with sausage gravy, and smoked spinach Florentine — smoked spinach on biscuits with poached eggs and hollandaise.
New sports bar Henderson Tap House just launched a Sunday brunch, from 11 am to 5 pm, with lots of artery-busting options: breakfast pizza with bacon, eggs, cheese, sausage, peppers and onions; French toast crusted in cereal; steak and eggs; eggs Benedict; pulled pork and cheddar grits with two eggs; and Buffalo fried chicken sandwich with fries. For $10, you get a bottle of champagne and a carafe of OJ, and there's a $5 build-your-own Bloody Mary bar.
In important vegetable side dish news, Perry's Steakhouse & Grille is offering a new limited-edition dish called sweet Sriracha Brussels sprouts. The sprouts are roasted, then drizzled with Sriracha. Hey, it's pretty wild for a steakhouse. They're available for a few weeks and are $11.95. Other sides at Perry's include root vegetables, grilled asparagus and roasted cauliflower.
Trinity Groves restaurant Souk has rolled out a new menu with family-style dinners, new flatbreads and a quartet of tagines: sea bass, chicken, veggie or lamb with preserved lemon and confit of apricots. Seafood bisteeya is like a little cake with seafood inside, wrapped in pasta. Flatbreads include one with ground beef and arugula; another has lamb sausage.
Already a hot pick for lunch, East Hampton Sandwich Co. has expanded its hours to breakfast, from 7 to 11 am daily. Following the previously established sandwich theme, the breakfast menu has several varieties of English muffin sandwiches, including fried chicken with cheddar and honey, or spinach with egg white and avocado. All are priced at $4.95.
Speaking of biscuits, Whataburger has a new jalapeño cheddar biscuit, available for an unspecified limited time, which means you must rush there today. It's a buttermilk biscuit with shredded cheddar cheese and diced jalapeños baked inside. You can order the jalapeño cheddar biscuit on a biscuit sandwich, with biscuits and gravy, or à la carte, all by itself.
NYLO Dallas South Side hotel has new menus at its Terrace Bistro and rooftop SODA Bar. There's a portobello sandwich on sourdough with red bell peppers, onions, spinach, Buffalo mozzarella and basil pesto; fried deviled eggs with bacon, truffle oil and chives; shrimp nachos with queso al fresca, black beans and guacamole; and thin-crust pizza topped with sausage, sweet peppers, arugula and goat cheese. Also: pork chop, sea bass, tahini salad and molten chocolate cake.
The Establishment, the Knox-Henderson bar which was to be home to mixologist Michael Martensen (now headed for One Arts Plaza), is open, and so is old-school Vagabond on Greenville Avenue, in the old J. Pepe's space. Beer spot Lakewood Growler opened at Mockingbird Lane and Abrams Road.
Hilton Anatole has a new executive chef: David Scalise. He'll be in charge of the culinary operation of the hotel, including its five restaurants, pasty shop and banquet facilities. Scalise joins the Anatole from the Seminole Hard Rock Hotel and Casino in Hollywood, Florida.
HG Sply Co. has a new executive chef: Megan Foley. Her resume includes stints at Omni Dallas hotel and Stephan Pyles.
Chef Chad Starling is at Dallas Chop House in downtown Dallas.