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    Deep Ellum Dining

    Best neighborhood eats: Hot new restaurants in Deep Ellum

    Teresa Gubbins
    Nov 30, 2015 | 6:51 pm

    Once the center of all things musical, Deep Ellum has morphed into a place offering the replacement entertainment: eating out. While the neighborhood has never had a shortage of eats, it has more recently seen an influx of restaurants, each slightly different than the other. (Well, except for pizza. There is a lot of pizza in Deep Ellum.)

    One nice thing is that most are independently-owned. The live music may be gone, but the Deep Ellum spirit remains. Here's our list of the hot new places to eat:

    Armoury D.E.
    Hungarian food is the twist at this restaurant-bar in Deep Ellum, where chicken paprikash served over spaetzle sits side by side with craft beer and cocktails such as the Stagger Lee, with fernet branca, cynar, lemon syrup, and acid phosphate, that are anything but humdrum. Exposed brick and a vintage decor fit the neighborhood to a T.

    Braindead Brewing
    Craft beer rules at this brewpub founded by Andrew Huerter (Deep Ellum Brewing Co.), Sam Wynne (Flying Saucer), and Jeff Fryman (Common Table). Avant-garde lineup of brews is accompanied by a down-home menu from chef David Pena with burgers, chili, and queso.

    Brick and Bones
    This bar is getting raves for its spicy fried chicken, served in 3-piece, 6-piece, and 10-piece bucket options, plus chicken tenders, and chicken & waffles. Homey sides include deviled eggs, poblano potato salad, jalapeno biscuits and gravy, Mexican corn, and more, all priced between $3 and $5.

    Cafe Salsera
    Look for a dual personality here: It's a cafe during the day and a place to salsa dance at night and on the weekends. Menu includes Puerto Rican-inspired dumplings, made with mashed plantains and topped with shrimp mojo. A well-stocked pastry case features house-made treats such as brownies, cookies, and individual Key lime and coconut pies.

    Luscher's Red Hots
    Chicago-style hot dog restaurant revolved around chef Brian Luscher's Post Oak Red Hots​ line of sausages, such as the Polish kielbasa with grilled onions, mustard, and sport peppers in a poppy-seed bun. There's also an Italian beef sandwich, cheeseburger, chili, and notable sides such as onion rings and hand-cut fries.

    On Premise
    Unusual restaurant-bar has a strange Alice-in-Wonderland vibe, with ornate decor, fussy cocktails, and a big menu of bar snacks, from charred okra to chicken wings to beef satay to thick yucca fries.

    Rocket Fizz
    This candy and soda shop is not exactly the kind of place you want to have dinner at, unless you have a serious sugar problem. But it's new and edible, and that's all we need. The store has more than 3,000 items, with candy from England, Europe, Japan, and all around the world.

    Wild About Harry's
    Third location of this little chain opened at 111 Hall St., at the corner of Commerce in the old Theo's Diner space. It serves a similar menu as the Knox original, with frozen custard, hot dogs, and grilled cheese sandwiches. (There's also a location in Burleson.)

    ------

    We've already covered the best neighborhood eats in downtown Dallas, Oak Cliff and Greenville Avenue. Meanwhile, here are some of the classic restaurants in Deep Ellum: Allgood Cafe, Angry Dog, Anvil Pub, Buzzbrews, Cafe Brazil, Cane Rosso, Deep Sushi, Fuzzy's Taco, Glazed Donut Works, Green Room, Local, Monkey King Noodle Co., Murray Street Coffee Shop, Pecan Lodge, Pepe & Mito's, Stonedeck Pizza Pub, St Pete's Dancing Marlin, Twisted Root, Uncle Uber's.

    Braindead Brewing has burgers.

    Braindead Brewing burger
    Braindead
    Braindead Brewing has burgers.
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    Pasta News

    Downtown Dallas tasting restaurant embraces new Italian theme

    Teresa Gubbins
    Jan 28, 2026 | 2:58 pm
    Sauvage Dallas
    Sauvage
    Pasta at Sauvage Dallas

    A chef-driven restaurant in downtown Dallas is shifting gears: Sauvage, the fine-dining concept near the Statler Dallas hotel known for its multicourse tasting experience, is diving into a more fluid approach by taking on a new identity each month.

    Their new model will begin in February with an embrace of Italian food. Each ensuing month will usher in a new theme, driven primarily by cuisine.

    According to chef Casey La Rue, it's just a fine-tuning of the seasonal approach that the restaurant already takes.

    "Sauvage has always shifted with the seasons — ingredients come and go, dishes evolve, small changes happen constantly," he says. "The rotating theme lets us explore a cuisine, a perspective, and a set of flavors more deeply, while still staying grounded in the local farmers, ranchers, and producers we work with every day."

    Casey opened Sauvage with his wife, Amy La Rue, in September 2025 at 1914 Commerce St. as a tasting-menu-style restaurant with just 12 seats and two seatings per night. The restaurant is a collaboration, with Casey serving as chef and Amy, who is a pastry chef, doing desserts and breads; the couple also owns La Rue Doughnuts, the massively popular artisan shop at Trinity Groves.

    Their unique approach included cooking everything on a wood fire, eschewing traditional methods such as a deep fryer. They'll still make the wood fire the centerpiece, but with an embrace of Italian food. That means pastas made in-house, plus meats and seafood with Italian ingredients and techniques.

    The starting menu includes dishes like gatto di patate — smoked potato with a savory custard and caviar, or couscous rustico with Wagyu beef cheek.

    "We'll be making couscous in-house — it's 'rustico' because it's handmade and the couscous pearls won't be uniform in size or shape," Casey says.

    There'll be smoked Wagyu beef rib, crusted not in the usual salt and pepper but with olives instead, and served with lion's mane mushrooms; and carne cruda with venison and crispy sunchoke which he describes as "an Italian tartare."

    Other courses include Gulf prawn sausage with Swiss chard, boar belly with parsnip puree, and opening dishes such as focaccia with Gulf snapper baccala spread.

    Desserts include spumoni, an eye-catching ice cream confection that originated in Naples and is hugely popular in the Northeast, featuring three distinct layers of cherry, pistachio, and chocolate ice cream; white coffee tiramisu, a decidedly chef's take with a coffee-cocoa gel and hazelnut sabayon; and zeppole — ricotta doughnuts, summoning the restaurant's doughnut-shop sibling.

    "Part of our motivation is that we didn't want to be doing the same thing over and over," he says. "When customers come in, they invariably ask when the next menu change will take place. Changing to a new theme or identity every month also gives our staff a chance to get creative."

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