If trying new dishes and checking out new menus is appealing, then this is the time to go out to eat right now in Dallas. Nearly every nugget in this roundup of dining news around Dallas is about a new dish or a new menu, from an over-the-top lineup of Wagyu specials to a fun burger at the DQ.
Here's what's happening in Dallas restaurant news:
The Finch, the beloved brunch, lunch and dinner spot, is celebrating its Grand Prairie debut this Thursday, May 4th! To kick off the festivities, the brand will host a ribbon-cutting ceremony with the Grand Prairie Chamber of Commerce at 11:30 and will be serving complimentary hors d'oeuvres and champagne.The modern American neighborhood restaurant debuted in Dallas’ Mockingbird Station in November, joining Milkshake Concepts’ impressive portfolio of influential restaurants, including Vidorra, Harper’s, STIRR and Serious Pizza. A third location is slated to open this year in Nashville.
STK Steakhouse has a limited-edition menu of Wagyu specials including Japanese Joshu A5 wagyu tacos (3 for $49), Japanese Joshu A5 Wagyu 8-ounce steak ($195 for Delmonico cut; $189 for spinalis roll), American Rosewood Ranch 16-once ribeye for $149, Australian Carrara steak ($65 for an 8-ounce zingy skirt or $139 per lb for a tomahawk), and a Wagyu sampler with Masami bone marrow, 3-oz Australian skirt steak, A5 Japanese tacos (2), and 3-oz A5 ribeye spinalis for $149. Add A5 miso bacon butter to any Wagyu for $12.
Grand Lux Cafe in Dallas has unveiled new menu items on its Specials Card, including but are not limited to Crispy Shrimp Rolls, lemon- Parmesan Brussels sprouts with Fuji apple, ahi tuna burger toasted bun with avocado & wasabi mayo, short rib rigatoni pasta with Parmesan cream and arugula, avocado benedict, profiterole housemade cream puffs with vanilla ice cream and chocolate fudge sauce.
Modern Market Eatery has a new summer menu with a dozen healthy options including seared ahi salad, flatiron steak salad with grass-fed steak & Gorgonzola cheese, smokey chicken bowl, greens & grains bowl, summer garden salad, B-L-Toast (avocado, on multigrain toast), salmon Caesar, strawberry Nutella waffle, and roasted veggies with broccoli, cauliflower, rainbow carrot, charred onion, and zucchini. Seasonal fan favorite Street Corn Pizza also returns.
Loop 9 BBQ in Grand Prairie has new menu items for May: Prime chopped brisket sandwich topped with onion rings, the Two-Hander with brisket, pulled pork, Elgin sausage, and onion rings, and brisket tacos with grilled onions and cotija cheese in a flour tortilla. They'll join Mexican corn, borracha beans, battered fried okra, fresh-cut fries, Key lime pie, and banana cream pudding.
Original ChopShop has a new Hot Honey Chicken + Hummus Protein Bowl with brown rice, spring mix tossed in red wine vinaigrette, cucumber, tomato, banana pepper, red pepper hummus, chicken, and topped with hot honey sauce, and Greek yogurt sauce. They also have a new house-blended Red Pepper Hummus with chickpeas, lemon juice, roasted red pepper, garlic, tahini sesame paste, olive oil, salt and water, and served with new house-baked tortilla chips. Both are available on May 9 through July 31.
First Watch, the brunch chain, has new limited-time dishes on the menu through May 28: Tacos Al Pastor Hash with pineapple and seasoned potatoes, eggs, avocado; Crab & Avocado Toast on whole grain toast, with two basted eggs; bananas Foster French toast, thick-cut challah bread griddled and topped with bananas, pecans, and caramel sauce; and Tropical Sunrise Juice with mango, pineapple, strawberry, and lime. First Watch’s executive chef creates 5 distinct seasonal menus in addition to core favorites; the Tacos Al Pastor Hash took 5 years of research and development just to make the limited-time offering.
Crush Taco, the modern taco shop with two locations in Frisco, has brought back a popular taco for its taco-of-the-month for May: chicken tikka taco featuring buttermilk fried chicken, tikka sauce, raita crema, with buttered basmati rice, in a flour tortilla.
Pizzana, the pizzeria on Knox Street, has a limited-edition pizza called The Messicana with chorizo, cilantro lime sauce, pickled sweet chile, jalapeño, and queso fresco, available through May 7.
DQ restaurants in Texas have a new limited-time spicy burger called the Jalitos Ranch Hungr-Buster, featuring a quarter-pound grilled burger with lettuce, creamy jalapeño ranch dressing, and pepper jack cheese, crowned with crispy jalitos between two buttery toasted buns. Pronounced “ha-LEE-tos,” jalitos are jalapeno strips crispy-fried slivers of peppery goodness that deliver a mild-to-medium punch and a zesty, satisfying crunch. The Jalitos Ranch Hungr-Buster is available through May 22 while supplies last, only at DQ restaurants in Texas.
SusieCakes is offering seasonal strawberry-themed cupcakes from May 8-14 including a Strawberry Rosé Cupcake – pink champagne vanilla batter with strawberries folded in, frosted with pink champagne buttercream and sprinkled with white sanding sugar; and the Strawberry Cupcake – vanilla cupcake filled and frosted with strawberry buttercream topped with red sprinkles.
Tiff's Treats has entered a cookie collaboration with Austin-based Cookie Rich that reimagined some of Tiff’s Treats’ classic flavors in Cookie Rich’s signature bite-sized curvy cookies with delectable fillings. A box of 12 cookies will come with six flavors: Three Tiff’s Treats-inspired flavors and three Cookie Rich classics: Vanilla sugar cookie with mini M&M’s and milk chocolate mousse filling; dark chocolate cookie with mini chocolate chips and dark fudge filling; oatmeal raisin cookie with vanilla cream cheese filling; soft chocolate chip cookie with dark fudge filling; cinnamon sugar cookie with cinnamon brown sugar filling; soft red velvet cookie with vanilla cream filling. They're available online for $39 plus $10 shipping through September 1.
DQ - again! they're busy over there - has a new May Blizzard of the Month: The Peanut Butter Puppy Chow Blizzard. "Puppy chow" is the name for a popular, old-school-style homemade snack with cereal, melted chocolate, and peanut butter, and served as inspiration for the Peanut Butter Puppy Chow Blizzard Treat, consisting of crispy peanut butter puppy chow pieces and Choco Chunks, blended with soft serve and peanut butter topping.
The Crescent Club, located within Hotel Crescent Court has appoined Tony Johnson as executive chef. He received a scholarship to Johnson & Wales University after entering a recipe contest, and has worked at the Dorchester in London, England, where he was chef de cuisine, making fresh pasta daily and classic Italian dishes, as well as Lake Lanier Islands Resort, the Hilton Daytona Beach, Emory Conference Center Hotel, and Sirata Beach Resort.
Sheraton Dallas introduces new Executive Chef Andrew Cardillo, who will lead all aspects of hotel food operations, including catering for the hotel’s convention and meeting spaces, in-room dining, and the four food and beverage outlets within Sheraton Dallas. He was previously Executive Chef at the Des Moines Marriott Downtown and has worked with other Marriott properties across the country including Marriott Marquis San Diego Marina and Chicago Marriott Downtown Magnificent Mile.