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    Where to Eat Now

    Where to eat in Dallas right now: 10 top restaurants for kitchen action

    Teresa Gubbins
    Aug 9, 2016 | 11:20 am

    For those who like to eat out at restaurants and keep up with the dining scene, those activities possess a bit of the sporting element. Following the careers of Dallas chefs can feel like tracking athletes, as they move from appointment to appointment, jockeying for better positions with every move. All we need are baseball cards.

    This summer, the theme is chefs on the move, which we tally up in this edition of where to eat.

    Deep Ellum Brewing Co.
    Witnessing an increasing interest in onsite grub, Dallas' pioneering brewery built a kitchen and opened a cafe in the spring. Its menu has cheese boards, salads, sandwiches, pizzas, tacos, and a category you won't find anywhere else: tots. In addition to plain tater tots, you can get them "loaded" like a baked potato, with sour cream, bacon, green onion, and a special extra of mac and cheese. Or get the Frito pie version, topped with chili and crumbled Fritos. Or the elotes tots: topped with cotija, Parmesan, mayo, corn, cayenne, chili powder, and lime, and for $3 extra, pulled pork.

    Hon Sushi
    Carrollton sushi place is a hidden gem starring "Chef Charlie," aka Charlie Yun, who was previously head chef at Little Katana Blackship in the Omni Dallas hotel downtown, and who was previously in northern California, where he owned a couple of sushi spots. While the location isn't much to speak of, Yun's dedication to quality extends to touches such as making soy sauce in-house and offering telltale little carvings that give a clue to his carving skills. Sushi rolls are a high point, served in generous quantity and at a low price.

    Madrina
    After a prosperous debut, this French-Mexican restaurant — which was a finalist for Best New Restaurant in the 2016 CultureMap Tastemaker Awards — has new chef David Fingerman replacing Julio Peraza, who left to spend time with his family. Fingerman was most previously executive chef at Graham Elliot Bistro in Chicago and was at one time a production assistant for The Rachel Ray Show. Celebrity! His new menu items include pork chop with potato puree, tomatillo relish, and housemade pasilla bordelaise; and a yummy-sounding dessert, horchata pot-au-crème with rice milk, toasted almonds, and piloncillo.

    Milk + Cream
    New Greenville Avenue shop makes a different kind of sandwich: a "milk and cream bun," where ice cream is stuffed into the middle of a large, dense doughnut-like bun, which is then pressed in a machine that heats the outside but keeps the ice cream cold. Milk n' Cream will also sell ice cream by the scoop, without the bun if that's the way you want it. There'll be seasonal and holiday flavors, and non-dairy ice cream options, as well. If all goes according to plan, they'll open August 13.

    Oddfellows
    Oak Cliff coffee spot has netted the talented Anastacia Quinones of Kitchen LTO, Alma, and Cafe Momentum fame to ramp up its dinner menu and expand the dessert program. Some of the new dishes she's introduced include warm spinach salad with peaches, candied pepitas, and poached egg; and a pretty Texas watermelon and heirloom tomato salad with Pachi Pachi goat cheese and pecan pesto. Desserts include blueberry bread pudding and strawberry-basil semifreddo with lemon shortbread, like an upscale ice cream sandwich.

    Pyramid Restaurant & Bar
    Restaurant at the storied Fairmont Hotel has a new chef de cuisine in Brandon Drew, most recently sous chef at the Four Seasons' Cafe on the Green, where he'd worked since 2009. Drew will carry on the hotel's emphasis on local, which includes the 3,000-square-foot herb and vegetable garden on the rooftop terrace. His menu includes cantaloupe gazpacho, rabbit rillettes, pork and apples, shrimp and grits, squash pasta, bone-in rib-eye, and beef filet.

    Sapa House
    New Vietnamese restaurant replaces downtown Dallas restaurant Pho Colonial, which closed in June. There will still be pho, in regular and vegetarian versions, as well as bubble tea and banh mi sandwiches at lunch. But chef Long Nguyen has expanded the menu with Vietnamese regional favorites such as grilled pork with pickled young mango. For now, the game plan is to open August 12, with late-night hours: until midnight Sunday through Wednesday, and until 3 am on the weekends.

    Stampede 66
    Stephan Pyles' Texana restaurant has chef action with the hire of Kevin Watson as sous chef. Watson has local ties: He attended El Centro Community College and worked at Belo Mansion, Wolfgang Puck Catering, Kent Rathbun's Blue Plate Kitchen, Abacus, Five Sixty by Wolfgang Puck, and Neighborhood Services, plus he did three years at the Omni Amelia Island Plantation in Florida. He'll not only cover Stampede 66's menu but also four signature dishes from Stephan Pyles' eponymous restaurant, which closed in April: bone-in cowboy rib-eye with onion rings, tamale tart with garlic custard and peekytoe crab, Caesar salad with jalapeño polenta croutons, and heaven and hell cake.

    Whisk Crepes Cafe
    Sylvan Thirty crepe shop encourages you to not only do crepes in the morning but to return and do crepes in the evening, accompanied by a glass of rosé. The rosé list from owner Julien Eelsen includes a pick from his parents' home of St. Tropez. Wednesdays are the night to do it, as rosé options are half-off. Rosé pairs with crepes savory or sweet, be it a crepe with prosciutto, fig, Parmesan, hazelnuts, arugula, honey, and balsamic; or one with cinnamon apples drizzled with house-made caramel and toasted pecans.

    Bird Cafe
    With former executive chef David McMillan having flown the coop — moved to Virginia with his lady love, he did — Bird Cafe has a new executive chef in Scott Curtis, who has been sous chef since the Fort Worth spot opened in Sundance Square in 2013. A graduate of the Art Institute of Colorado in culinary arts, he also worked at Meddlesome Moth, plus a number of Four Seasons properties in Denver, Vail, Seattle, Whistler, and Vancouver. His influence can be seen on the summer menu, in dishes that include chicken-fried sweetbreads, grilled quail, branzini, and bone-in pork chop.

    Pyramid Restaurant at the Fairmont Hotel has a new chef.

    Pyramid
      
    Photo courtesy of Pyramid
    Pyramid Restaurant at the Fairmont Hotel has a new chef.
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    Cocktail News

    6 Dallas bars unveil trendy new cocktail menus for spring 2025

    Raven Jordan
    Apr 18, 2025 | 6:27 pm
    Tupelo Honey whiskey flight
    Tupelo Honey
    Old fashioned flight at Tupelo Honey

    Dallas restaurants regularly roll out menus these days that follow the season, keeping things fresh by taking advantage of whatever's being harvested. But bars are getting in on the action, too, unfurling creative drink menus that make the most of seasonal ingredients and flavor trends.

    Here are some refreshing drink menus to look forward to in Dallas this spring:

    Knife Plano
    Plano steakhouse has four new seasonal cocktails for spring including In Bloom, which contains both mezcal and tequila, along with pineapple juice and lime, served in an absinthe-rinsed glass. The Umit’s Mule is a spin on the classic mule featuring bourbon with aromatic bitters. Monk’s Sabbatical blends Diplo rum with trendy Green Chartreuse, Averna, and falernum, stirred. Finally, hthe fruity Fresa, which combines tequila blanco with citrus syrup, lime juice, and fresh strawberries. Cocktails are $14-$16.

    Midnight Rambler
    Award-winning cocktail bar at the Joule Dallas Hotel is doing two very distinctive themes. One is a menu if Pokemon-inspired drinks including Marky Mav with Bacardi Ocho rum, Cuban Style, and citrus mint prosecco foam. The Conspirator is a Caprese-style martini with tomato-basil-infused rum and mozzarella company bocconcini. Matcha Chop has Illegal Caribbean Cask, mezcal, matcha, coconut milk punch, and blackberry foam. Their second "Rambler on Lock" theme features cocktails inspired by Dallas staples such as The 11, a riff on 7/11’s frozen Slurpee; and the Filthy 2.0, an ultra-dirty martini. Cocktails range from $14-17.

    On Rotation
    Brewery located near Îallas Love Field has brought back Turbulence, an IPA they first released in 2021. It's a hazy IPA full of Citra and Idaho 7 hops with grapefruit, tangerine, mango, apricot, and oranges. They have it on tap, $4.50 for eight-ounce or $8 for 14-ounce, and or via growler, $9 for a 32-ounce fill. They also have it in cans at the brewery, $22 for a four-pack.

    Tupelo Honey
    North Carolina-based Southern restaurant has launched a new beverage menu nationwide and that includes the two DFW locations in Las Colinas and Frisco. It's heavy on matcha and watermelon in drinks such as the Mindful Martini with Prairie Organic Gin and matcha, a nonalcoholic iced match latte, and the Watermelon Smile Margarita. Cereal Milk Martini is a rum-based cocktail topped with rainbow cereal marshmallows. There is also a Whiskey Flight with four old fashioneds served in a mimosa flight stand; and house-made lemonades in flavors like matcha, peach, and blueberry; Drinks are $11.50-$28, or $6.50 for the non-alcoholic matcha.

    Virgin Hotels
    Commons Club at the Virgin Hotels in the Design District is launching a limited-time cocktail menu in partnership with Hulu on the new sitcom, Mid-Century Modern, which follows three best friends as they spend their golden years living together in Palm Springs. Drink highlights include Boys Just Wanna Have Fun with Ketel One Vodka, cherry vanilla soda, and lemonade; She’s Throwing Shade, with Spring 44 Gin, St-Germain, Fever-Tree grapefruit soda, and lime; and Rainbow Rager with a mix of Bacardi 8, Aperol, pineapple, and cinnamon. Drinks are $16 each, but for those who want to indulge or share, a For The Queens Bowl for 3-4 is $45. Available through April 27.

    Waterproof
    Statler Hotel rooftop bar is going all tiki with three new tropical cocktails: Llama’s Choice with Tito’s Vodka, guava nectar, lemon, and coconut; Mai Tai with a pineapple rum blend, orgeat, triple sec, lime and Fee Foam; and Rooftop-Rita with LALO Blanco Tequila, orange liqueur, agave, and lime. Drinks are $15-$16.

    Cocktail notes

    RTDs at the supermarket
    The Texas legislature is considering a bill to allow "RTD" ready-to-drink cocktails in grocery and convenience stores. The bill, authored by Sen. Kelly Hancock, R-Fort Worth, would allow the sale of beer and wine products with up to 17 percent ABV. Texans can currently buy RTDs at liquor stores such as Total Wine, although those have a higher alcohol content than the lower-ABV malt liquor versions Hancock is suggesting for convenience stores. In the bill, Hancock claims the laws are "confusing for Texans." The bill is sufficiently innocuous and pointless that it has made it through the Texas Senate State Affairs Committee, and if passed, it would be effective September 1.

    Bar takeover
    Ginger’s, the speakeasy-style cocktail lounge in downtown Dallas' East Quarter that is operated by Sushi | Bar Hospitality, will host a special bar takeover for one night only featuring craft cocktail icon Christine Wiseman on Tuesday, April 23, from 6-10 pm. Wiseman is known for her creative, playful yet refined cocktails, Formerly the Global Beverage Director for Bar Lab Hospitality, Wiseman spearheaded award-winning programs at Broken Shaker locations in Miami, Los Angeles, New York, and Chicago.

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