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    Chow Fun

    Where to eat in Dallas right now: 10 hot restaurants for August

    Teresa Gubbins
    Aug 2, 2013 | 6:00 am

    For August, we're forecasting hot with a side of spicy, and that's how we like our restaurants too. These 10 restaurants are nearly all new, mostly all spicy and absolutely all hot.

     

     Zoli's NY Pizza Tavern
    One of the most hotly anticipated openings of the summer, this New York-style pizzeria has lots going for it: Three kinds of pizza: hero sandwiches: quality ingredients: an Oak Cliff address: and an enthusiastic owner in pizza wizard Jay Jerrier, who has already worked wonders at Neapolitan-style pizzeria Cane Rosso.

     

     Bread Zeppelin
    Unique concept has chopped salads, which you can get in a bowl or served in a crusty, hollowed-out baguette. The ordering setup is similar to fast-casual concepts such as Chipotle or Salata, where you file through a line, choose your ingredients, then head to a chopping station to have it made complete.

     

     Pakpao Thai
    New Thai restaurant from owners of Oak and Belly and Trumpet is attracting widespread interest, from foodies to artsy types who live or office in the Dallas Design District. Chef Eddy Thretipthuangsin, who trained at Le Cordon Bleu, has a menu with novelties such as bamboo shoot salad and clay pots.

     

     Howard Wang's
    Dallas Chinese institution hits the 'burbs and hits 'em big. New branch in Southlake has a big lounge, ample dining room, roomy chairs and oversized portions. But big doesn't mean sloppy; the preparation on dishes like stir-fried vegetables and Peking duck is careful top-notch.

     

     Jeng Chi
    Venerable family-owned restaurant in Richardson's Chinatown district is widely celebrated as having the best dumplings in town. It recently moved from a longtime address to a bigger spot a few doors down. The new space is bigger, and you can get beer and wine now too.

     

     Sakhuu Express
    After being deposed at his former restaurant, Thairrific, chef Kyla Phomsavanh rebounded with Sakhuu, the Chinese-Thai restaurant he opened in East Dallas. No stopping him now: He's opened a second to-go spot on Lemmon Avenue, with curries and noodles, plus new items such as shrimp wraps.

     

     Pho Is For Lovers
    Vietnamese chain-let specializing in pho spreads its wings north, with a new branch in Allen. Menu of pho, banh mi sandwiches, noodles and rice is the same as the other two locations (Greenville Avenue and Preston at Belt Line). But the Allen location is larger and more spacious. This is the suburbs, after all.

     

     Malai Kitchen
    With talented chef Paul Singhapong rumored to have returned to Dallas (after leaving town for a while), now's the time to visit Malai, which he helped open in 2011. Malai has a primo location in West Village, where it serves slightly gourmet Thai and Vietnamese food: from pad Thai to "Vietnamese meatballs" made with pork, green onion and caramel.

     

     Lemongrass
    Low-key yet resilient, Lemongrass has prevailed through the ups and downs and ups again of Deep Ellum. Lunch is hotter than dinner, with $10.95 plates combining stir-fried veggies with some kind of chicken, pork, beef or tofu. White tablecloths make it a popular option for business lunches.

     

     Mot Hai Ba
    Vietnamese restaurant from chefs Jeana Johnson and Colleen O'Hare remains THE restaurant of summer 2013. If you're a foodie, if you like to ogle who's who or if you just plain like it spicy, MHB is where it's at. The menu changes from lunch to dinner; if you have pho on the brain, you have to catch it at lunch.

     

    ---

     

     Want more stories like these? Click the Where To Eat banner at the top to see the rest of the series.

    Malai Kitchen does curry rice bowls from a primo location in the West Village.

    Green curry at Malai Kitchen restaurant in Dallas
      
    Photo courtesy of Malai Kitchen
    Malai Kitchen does curry rice bowls from a primo location in the West Village.
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    news/restaurants-bars
    series/where-to-eat

    Bubbly News

    Perry's launches rare private-label champagne at Dallas-area locations

    Teresa Gubbins
    Jul 25, 2025 | 4:33 pm
    Perry's Steakhouse Champagne
    Perry's
    Perry's Steakhouse Champagne

    Champagne lovers seeking a rare new sip of the real thing can hit Perry’s Steakhouse & Grille, the Houston-based restaurant chain, which is celebrating its 46th anniversary in an especially bubbly manner: with an exclusive new Perry’s Reserve Premier Cru Champagne.

    According to a release, Perry’s has collaborated with the family-owned Maurice Philippart Champagne House, who've been crafting fine Champagne in France since 1827, to produce its own brand name grower’s Premier Cru from the esteemed village of Chigny-les-Roses near Reims.

    The result: a Perry's label Carte d'Or Premier Cru, offering a golden hue and fine bubbles, with notes of white flowers and a citrus finish.

    Perry's began offering it in July at all locations including Dallas at 2100 Olive St., Frisco at 2440 Parkwood Blvd., and Grapevine at 2400 W. SH-114.

    Doing a special house label wine is not new for Perry's; they already have a Perry's-labeled Reserve Chardonnay, Rose, Pinot Noir, Cabernet Sauvignon, and Big Red (a Bordeaux varietal Blend), made via partnerships with wineries based in California.

    But the Champagne represents a different kind of partnership, says Perry's chief strategy officer & chief marketing officer Lesa Sorrentino.

    "We partnered with Maurice Philippart because they claim eight generations of tradition, and when we sat down with them, we loved the wine," she says. "They're entrenched in French culture and in the Champagne region where they're a recognized name. But they're not as well known in the U.S. We're the first importer to partner together with them, and we were excited not only about the opportunity to showcase this historic house, but also for the opportunity to create a premier cru with them."

    Founded by Maurice Philippart, the house began as a small-scale operation, with Maurice focusing on cultivating his vineyards in Hautvillers, a village famous for its historical association with Dom Pérignon. The estate’s vineyards are primarily planted with the three main Champagne grape varieties—Pinot Noir, Pinot Meunier, and Chardonnay—each contributing to the house’s distinctive blends.

    At Perry's, the Champagne is available by the glass, in a standard 5-oz pour as well as a larger 7.5-oz pour, and is also available by the bottle, for $130, a relative steal by bubbly standards.

    "We really wanted to offer premier cru quality at an approachable price point," Sorrentino says.

    However you order, you'll get a complimentary Perry's Champagne Biscuit, a delicate, crisp cookie dusted in powdered sugar. It's their version of a centuries-old confection called the Biscuit of Reims, also called Biscuits Rose, also called just plain old "pink champagne biscuit."

    The biscuit — which has a unique texture … airy but crunchy, a light rose color, and a delicate flavor — is a tradition that that dates back to the 1600s. You're encouraged to dunk it into the Champagne or tea, with its main appeal seemingly that it's pink.

    "It's a fun adventure for us that also highlights the fact that Champagne is more versatile than many people realize,” says Perry's Beverage Director Paige Stroud. “It’s not just a toast at the start of the evening. We’re showcasing how beautifully it pairs not only with the seafood but also our signature steaks and our famous pork chop.”

    If you act fast, you can sample Perry’s Reserve Premier Cru Champagne as part of a Reserve Anniversary Wine Flight for $20, which includes three 2-ounce pours of Perry’s Reserve Premier Cru Champagne, Chardonnay and Rosé for a broader tasting experience — but it's available only through July 31. The Champagne and the pink biscuit will be available indefinitely.

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