There's new dining action in downtown Dallas at the Joule Hotel: CBD Provisions, the hotel's inhouse restaurant, has officially reopened with a new chef, menu, and interior design, following a months-long update.

The restaurant has been closed since July 2025. It originally opened in 2013 as a Texas-centric brasserie, named for downtown's Central Business District. It became most famous for its Pig's Head Carnitas, featuring one half of a pig's head on a plate, requiring diners to pull strips of meat and tuck them into tortillas — a dish that, with its sharable interactive nature, was ahead of its time.

According to a release, the restaurant returns under the direction of new culinary director Sezer Deniz, who has 20-plus years of experience working at Michelin-starred restaurants including the acclaimed Alinea in Chicago.

Deniz, who trained under Chef Jean Paul Naquin of the Institut Paul Bocuse in Lyon, France, is debuting a menu that focuses more carefully on French technique.

“CBD Provisions has long been about honoring local ingredients and our community,” Deniz says in a statement. “With this reopening, we’ve refined that vision, creating a dining experience that is both familiar and fresh."

Food
The menu will keep the pig’s head carnitas as well as pimento cheese toast, another favorite. But new dishes include:

• Ancho Beef Bourguignon, a classic French dish featuring beef braised in a red wine reduction with ancho chili, pearl onions, carrots, wild mushrooms, and horseradish spaetzle.
• Asado Short Rib, with three barbecue-glazed ribs, bread & butter pickled vegetables, sweet potato mousse, and pecan topping.

Daily fresh-baked breads, including buns and sourdough, will be provided by The Commissary, the nearby bakery-cafe that is a sibling concept from Headington Cos.

The beverage program will highlight small producers and regional makers with wines from Texas, California, and France; craft beers from Dallas-Fort Worth brewers; and cocktails such as the Good Word, a mezcal-based take on the Last Word cocktail.

Decor
With exposed brick, wood floors, and steel beans, the design preserves the classic brasserie soul of the space while softening its industrial roots with millwork paneling, vintage lighting, and mosaic tile floors.

Stone tabletops and antique mirrors add warmth, while layered textiles in seating and drapery create an atmosphere of comfort. New seating includes communal high-top tables, a center banquette, and railcar booth seating. A new airy bar opens up the space.

It's open daily for breakfast, brunch, lunch, and dinner from 7 am-10 pm, and until 11 pm on Friday-Saturday.