New for Coppell diners is Carmel Restaurant and Lounge, a family-run spot featuring a combination of American classics and Mediterranean specialties. It opened October 30.
The menu ranges from steaks such as rib-eye and bone-in filet mignon, to Mediterranean options such as hummus and fattoush salad, a fresh vegetable medley with tomato, onion and cucumber, served with toasted pita bread.
Carmel is an inclusive spot, says Alec Marshi, who owns the restaurant with his parents, including chef Sammy Marshi. Diners can order upscale favorites such as grilled salmon, lobster ravioli and ahi tuna salad, or try a family recipe such as the "Israeli skewers," with meat and vegetables served on a skewer. Options include ground beef and lamb, chicken, or beef tenderloin.
There are pastas, including a vegetarian one with eggplant and vegetables, and falafel, the signature chickpea fritter, served with pickled vegetables and pita.
The restaurant is in the former Main Street Bistro and Bakery, which came to their attention because they own the Richardson branch of Main Street Bistro and Bakery. But for the location in Coppell, they wanted to expand into a fine-dining experience and also elevate Mediterranean cuisine beyond the cafeteria line style that's more common here.
"Many of the Mediterranean restaurants around Dallas-Fort Worth only take a piece of what the cuisine can be," Alec says. "We thought more of Neyla, the Mediterranean restaurant in Washington, D.C., or Ilili in New York.
"We have an excellent restaurant and amazing seafood. My dad is a perfectionist, and he loves to cook. Fresh, quality food has been important to our family for many generations."
Carmel's offerings include a raw bar with oysters, fish and lobster; a dedicated cheese case showcases imported cheeses. The restaurant serves lunch and dinner, and there is a full bar with wines by the glass or bottle and cocktails such as the Carmel-tini with vodka, raspberry liquor and pineapple juice.
"We felt like something like this needed to happen in Dallas," Alec says.