UPDATE 3-28-19: The restaurant is now open with must-try local brews, harder-to-find craft beers, and premium coffee from Houndstooth.
A fun and sometimes-healthy Las Vegas restaurant chain is entering Texas with a first location in Dallas: Called SkinnyFats, it will open at 3700 McKinney Ave. in the West Village in late 2018.
Founded in 2013 by colorful entrepreneur Reed Slobusky, SkinnyFats is an innovative fast-casual restaurant with a yin-and-yang duality, offering both a "happy menu" of decadent items, and a "healthy menu" of dishes that are 600 calories or less.
The chain has four locations in Las Vegas, and is currently expanding into Utah and Texas.
The Dallas location will go into the luxury 3700M luxury apartments building in the space formerly occupied by Nazca Kitchen, which closed very quietly in early 2018.
"We're excited to be coming to Dallas," Slobusky says.
The menu includes burgers, tacos, juices, bowls, and soups. There is also breakfast all day. Starters include buffalo cauliflower, fried pickles, ahi tuna on a cucumber boat, turkey meatballs, and risotto balls with spinach and corn.
Breakfast includes chicken and waffles, burritos with chicken or steak, country-fried steak on cornbread with eggs, avocado toast, a bacon and egg sandwich on a Hawaiian roll, and a "morning" mac and cheese with sausage, bacon, scrambled egg, and crouton-like sourdough "bites."
The sandwich category is especially robust, with lots of fun names. A Philly-cheesesteak style sandwich called Sweet Cheese US has shaved New York strip steak with caramelized onions, portabella mushrooms, and pepper marmalade. A filet mignon steak sandwich comes on thick "Cajun sourdough" toast, with fried jalapenos and jalapeno ranch.
Burgers include a turkey burger with arugula and cranberry on a wheat bun and a beef burger with fried egg and spicy slaw on a Hawaiian roll. There are two veggie burgers: one made from black bean, with spinach and spicy hummus, and the other a portabella mushroom cap with spinach and avocado.
The Texas entry will be spearheaded by chef Robert Kennon, who anticipates a fall opening. "Construction in underway and we are shooting for early December," Kennon says.
Slobusky, who subscribes to the idea of building everything yourself, says that he plans to bring artisans with him to Dallas to seek relationships with local artists.
He's also launched a line of craft condiments including catsups and mustards made without processed additives that are all natural and GMO-free, including "Jalatcha" with jalapenos, smoky Chillpotle, Unipeppercorn (with black pepper), and Porky Pineapple.