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    Best New Restaurant

    The best new restaurants in Dallas: You determine the Tastemaker victor

    Teresa Gubbins
    Apr 29, 2015 | 9:35 am

    We're excited to bring back our Tastemaker Awards, honoring the best in local food and drink. With the help of our panel of judges, we're spotlighting the best players in the field, including Bartender of the Year, Bar of the Year and the Best Burgers in town, and we have more categories to come.

    But this category, Best New Restaurant, is special: It's the one where you choose the winner.

    We have 16 nominees, listed in alphabetical order below, all of which have opened in the past year. We've matched them up, bracket-style; you vote for your favorite from each matchup. The winners advance to the next round. And one final winner emerges.

    You can vote once a day for the duration. Round one runs until May 1. Round two spans May 2-5. Round three goes from May 6-8, and the finals take place May 10-13. The winner, and the champions from the other categories, will be announced at our grand tasting event on May 14.

    Check out the contenders for Best New Restaurant, then pick the ones that should advance to the next round:

    Bohemian Cafe
    Small Greenville Avenue spot sells kolaches, klobasneks, hot dogs, coffee from Noble Coyote, tea, beer and wine. It also hosts live music performances and free Wi-Fi. Made onsite from a family recipe, the kolaches come in a variety of flavors, some limited-edition based on what's in season, such as pumpkin during the fall. Menu also offers homey dishes such as chicken and dumplings.

    Cafe Momentum
    Charitable restaurant concept serves as a culinary training facility for disadvantaged youth. But, happily, it's also a place to get a very good meal, with a staff of experienced chefs led by founder Chad Houser. Menu follows the seasons with dishes such as root vegetable salad with watercress, and short rib with polenta and fried onions.

    Clark Food & Wine/C'Viche
    After a tenure in the corporate world, former Rosewood Mansion on Turtle Creek chef Randall Warder dives back into the restaurant fray by opening two adjoining concepts side-by-side, in the hottest stretch of Greenville Avenue. Clark Food & Wine is an American restaurant with a modern European sensibility. The menu features shared plates and house-smoked meats. C'Viche is a casual drop-in with several varieties of ceviche and a fabulous bar with sangria, tequila, mojitos, caipirinhas and margaritas.

    Dallas Grilled Cheese Company
    As the name implies, this place is dedicated to the grilled cheese sandwich, with more than a dozen versions running from the classic with American cheese on white to a gourmet corker with American, cheddar and Gruyere on sourdough. Salads are nicely composed, but don't overlook the trio of soups, including tomato with basil. Located in hip Bishop Arts, DGC is the perfect match of restaurant and neighborhood.

    Eureka
    California-based burger and New American restaurant with craft beer. Founded in 2009, Eureka does a slight expansion on the "better burger" trend, with a menu of burgers sporting gourmet toppings, enhanced by other sandwiches, salads and starters.

    Fat Rabbit
    American tavern in the old Sfuzzi space from club owner Peter Loyd serves gastropub fare. Menu includes chipotle barbecue shrimp on crispy fried grits, short ribs braised in a local ale and served with potato dumplings, and lots of shared dishes — from an assortment of sliders to flatbreads and salads.

    Henry's Majestic
    Bread Winners' more sophisticated spin-off breaks the jinx in a formerly doomed space at the base of Highland Park. Helmed by chef and Hell's Kitchen alumna Ro DiLeo, the restaurant-bar gives classic dishes a funky, appealing twist such as a burger topped with bone marrow and bacon. Customer amenities include a dog-friendly patio and brunch on both Saturdays and Sundays.

    Luscher's Red Hots
    Chef Brian Luscher brings a taste of the Windy City to Deep Ellum at this Chicago-style hot dog restaurant. Using his Post Oak Red Hots line of sausages, he offers a variety of sandwiches and dogs in buns that evoke classic Chicago grub, such as the Polish kielbasa with grilled onions, mustard and sport peppers in a poppyseed bun. The menu also includes an Italian beef sandwich, cheeseburger, chili and notable sides such as onion rings and hand-cut fries.

    Modmarket
    Colorado-based chain does top job of serving good, healthy food at an affordable price. Menu includes salads, sandwiches, excellent pizzas and homestyle entrées of chicken, steak or tofu, with choice of two sides. A number of dishes can be ordered in half-portion size, including the pizzas, which is very practical. There's wine on tap, starting at $2 a glass. Calories are listed on the back of the receipt.

    Oso Food & Wine
    Oso is the creation of Dallas dining veteran Michael Cox, who fulfills his longtime dream of owning a restaurant. Cozy atmosphere and friendly service make it the ultimate neighborhood spot. Chef Kelly Hightower oversees a menu that includes a fun mezze platter with falafel to share, burgers with house-made fries, or chicken liver fra diavlo on polenta with honey-glazed bacon.

    Public School 214
    Gastropub from California features a school theme, with scholastic influences on the menu and in the warmly elegant decor. Food includes trendy basics such as ahi tuna tacos and chicken and waffles, done with a chefly flair. Bar has a serious commitment to craft beer with rotating taps featuring brews that are hard to find elsewhere in Dallas.

    Ramen Hakata
    Ramen hits Addison at this small yet high-energy spot. Although there are five ramen options and two broths, the basic Hakata ramen comes with special sauce, chashu, soft-boiled egg, green onion, black mushroom and bean sprouts. Ramen is supplemented by a few appetizers, including seaweed and squid salad, fried oysters, raw octopus salad, and tsukemono, or traditional Japanese pickles. The beer lineup includes Japanese brews in addition to domestics.

    Remedy
    ​Soda shop concept from owners of HG Sply Co. and chef Danyele McPherson features a menu of comfort food classics — burgers, grilled cheese sandwiches, fried bologna — done up chef style. Cocktails and sodas get the same careful treatment by bar manager Mate Hartai.

    Rodeo Goat
    Initially launched in Fort Worth in 2012, this stab at the burger concept by the Wynne family (Flying Saucer, Meddlesome Moth) comes off nicely, with a long menu of burgers with quirky titles such as the one named for Mayor Mike Rawlings with Irish cheddar. The classic remains the "Caca Oaxaca," a beef and chorizo burger with avocado, pico de gallo, queso fresco, Tabasco mayo and a fried egg. This being the Wynne family, there is of course a firm commitment to craft beer.

    Small Brewpub
    Chef Misti Norris is putting some of the things she learned at FT33 to good use at this Oak Cliff brewpub, where she's curing and pickling up a storm. Recent offerings have included house-made pasta with mustard greens and chicken feet from Windy Meadows farms with sweet potato and collards. The pub also makes beer in small batches, from IPAs to exotic brews such as black pepper pilsner.

    VH
    VH stands for owner Victor Hugo, previously general manager at Bistro 31 in Highland Park Village and manager of Al Biernat's. In the kitchen is chef Eric Brandt, formerly of Lombardi Concepts and the Rosewood Mansion on Turtle Creek. VH's menu is described as American, with prices starting at $7 for an appetizer of bean dip with chips, and maxing out at $24 for a filet mignon with mashed Yukon potatoes and Broccolini.

    ---

    Buy tickets now to the Tastemaker Awards on May 14.

    Ramen Hakata

    Ramen Hakata ramen
      
    Photo by Airon Peralta
    Ramen Hakata
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    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
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