Dallas gets the second branch of Yum's exploratory chicken-sandwich concept. And with spring in the wings, there are brunches blossoming everywhere. Eat up:
In April, Yum Brands will open a second location of Super Chix, at the southwest corner of Preston and Belt Line roads in North Dallas. "Dallas is a vibrant, growing market with a strong culinary scene," said Super Chix head Nick Ouimet in a release.
The Super Chix menu stars chicken sandwiches and tenders, plus salads, French fries with seasonings and frozen custards. But the second location will feature new items, including a grilled chicken sandwich, a "Nashville hot chicken sandwich," jumbo tenders and new frozen custard flavors. Super Chix opened its first restaurant in Arlington in April 2014.
Chef Eddy Thretipthuangsin has opened the first location of Kin Kin Urban Thai, at 2801 W. Seventh St. in Fort Worth. It seats 80 and anticipates a big takeout business; the second and third branches will open in Dallas later in 2015.
With three branches already open — at Snider Plaza, Shops at Legacy and Fort Worth — East Hampton Sandwich Co. is opening a fourth in Dallas. They're calling it Uptown, but that's kind of a stretch; it's opening in Turtle Creek Village at Oak Lawn and Blackburn avenues in June. It'll be one of the first tenants in the new Turtle Creek Village renovation that's been underway. Points to poor World Market for sticking it out.
A new restaurant called Quesa, specializing in Mexican street food, has opened on Cedar Springs. The signature dish is a fried empanada called a "quesa," but owners Francisco and Patricia Cabrera also serve tacos and frozen margaritas in unusual flavors such as tamarind, jalapeño and chamoy.
Victory Park sushi stalwart Kenichi has a new chef: Noboru "Sho" Mochido, a native of Japan most recently at Kumi Japanese Restaurant + Bar at Mandalay Bay in Vegas. His resume also includes stints at Uchi in Austin; Tomo in New York; and Onya, where he learned in Japan to do traditional noodle-making. Signature dishes include Alaskan black cod and Japanese snapper with negi, lemon zest and tosazu. A new menu will debut in April.
Omni Dallas promoted chef Jason Weaver to director of food and beverage, and promoted sous chef Donald Chalko to executive chef. Over the last three months, the two have worked together to introduce new menu items at Texas Spice and a monthly Third Friday in which guests enjoy beer dinners, whiskey-pairing dinners and farm-to-table grilled specialties. Chalko's career includes time at the Mansion on Turtle Creek (during the Dean Fearing days), the French Room and the Mandarin Oriental in Las Vegas.
Look for a new menu atStandard Pour from chef Cody Sharp, debuting March 23, to coincide with a new cocktail menu by bar manager Brian McCullough. Sharp, who took over the Standard Pour kitchen in summer 2014, has created a menu influenced by his trips through the South. His interpretation of Southern classics and low country staples include fried chicken, fried broccoli with peanut vinaigrette, chicken with white beans and smoked mushrooms, shrimp and grits, and grilled quail with farro piccolo succotash.
In Arlington, R Bar & Grill has a new executive chef: Marcelo Vasquez. His menu includes favorites such as rib-eye with onion rings, banh mi sandwich and Jimmy's pizza. plus new offerings such as Tex-Mex tacos, spinach crab dip and a BBQ burger. He'll introduce a rotating seasonal pizza selection and use the restaurant's wood-burning oven to cook some dishes and desserts.
Del Frisco's Grille in Dallas has a new chef: John Holloman, a DFW native who has worked at the Hyatt in Albuquerque, Carrabbas, Macaroni Grill, Gruet Steakhouse and Jinja Bistro.
On March 23, Hard Rock debuts the first of its year-long, limited-time burger and beer pairing program. Its new Rebel Legendary burger has a half-pound patty with barbecue glaze, topped with picadillo meat, Monterey Jack, arugula, a tomato slice drizzled with balsamic glaze, and crispy onions. It's meant to be paired with a Sam Adams Rebel IPA. It'll be available through April 30, with more pairings to be released throughout 2015.
Schlotzsky's has new Italian menu items, including four oven-baked pastas (its first-ever pasta!) and three sandwiches on ciabatta bread. Pasta varieties include chicken pesto carbonara; sausage, peppers and goat cheese; tomato basil sauce with mozzarella and Parmesan; and Bayou chicken with bell pepper, chicken, sausage and bacon. Sandwiches include the Sicilian with cold cuts and cheese; the Tuscan with turkey, avocado and cheese; and the Caprese with tomatoes and mozzarella cheese.
West Village restaurant Eureka has introduced weekend brunch, from 11 am to 3 pm on Saturdays and Sundays. Menu items include Creole Benedict; huevos rancheros with bison steak chili; jalapeño egg burger; breakfast burrito with flat iron steak, potatoes and fried egg; bananas Foster crunchy French toast; and orange pecan granola with Greek yogurt. Mimosas and bloody Marys are $5 each.
Wild Mushroom Steak House and Lounge in Fort Worth has added Sunday brunch, from 10 am to 2 pm, for a flat fee of $22.50 for adults and $12.50 for kids 12 and under. Menu includes entrees such as chicken and waffles, steak and eggs, eggs Benedict, omelets, and quiche, as well as a build-your-own bloody Mary bar and complimentary mimosa.
Mexican restaurant Cantina Laredo has a new brunch menu, with complimentary mimosa or bloody Mary. Dishes include French toast topped with berries and Mexican brandy butter; corn pancake with eggs, and shrimp salad with strawberries, jicama, pineapple, avocado, walnuts and tropical ginger vinaigrette.
Lakewood Brewing Co. is expanding with 8,000 square feet of new production space, a larger taproom and a new canning line. The brewery will begin canning select beers, including Lakewood Lager, Rock Ryder and new session IPA Hopochondria starting in April. The taproom will offer 16 taps, including a selection of year-round favorites plus seasonal brews and taproom-only exclusives. They're also building a beer garden adjacent to the brewery. Look for a grand opening on April 4, from noon to 9 pm.
Plano seafood market Sea Breeze has some seasonal fish coming in. Wild halibut is expected to arrive in mid-March. Gefilte fish for Passover is ready for pickup on April 1-3, but it must be ordered by March 25. And whole-belly fried clams come in on March 26, until supplies last.
Dallas will be home to only the second branch of national chain-in-the-making Super Chix.
