An urban surf spot in Dallas on the fringes of Deep Ellum is re-igniting with a favorite local chef: Goodsurf Beach Club, the surfside oasis at 317 S. Second Ave., is relaunching with a new indoor-outdoor restaurant called Quality Hang that's conceived by chef Nick Badovinus.
Goodsurf is the facility with a big wave machine, and it's open year-round. But on April 19, it relaunches with a new indoor/outdoor restaurant concept, enhanced beach patio and poolside bar, pickleball courts, game yard, live music and the ability to hang ten thanks to its citywave wave technology.
They'll be open in the morning for coffee, right through the night with surfing entertainment and DJ sets.
Quality Hang will channel the beach club culinary spirit while providing a food complement to Shor Shak, the facility's palapas-covered beach patio and poolside bar.
The menu includes waffle-cut sweet potato fries topped with teriyaki skirt steak, ahi poke nachos, roasted cauliflower, shishito peppers, shrimp ceviche with passion fruit vinaigrette, chili crunch hummus with crudité and corn chips, tacos (cod, margarita shrimp, teriyaki skirt steak, teriyaki chicken, roasted cauliflower, or ahi poke), cheeseburger, and a super-greens salad.
“I’m grateful for the opportunity to collaborate with my friends at Goodsurf Beach Club on a surfside dining experience in the middle of the city, and Quality Hang is just that – a get-together that optimizes everything you want and expect in spending quality time together,” says Nick Badovinus. “The menu is meant to amplify Goodsurf’s experiential, transporting nature. It’s like taking a vacation you can Uber to!”
Quality Hang’s drink options sport citified beach bum leanings: Prickly Pear Paloma, Cucumber Mojito, Hibiscus Ranch Water, and Blackberry Mezcal Mule, as well as frozen margaritas and a variety of margs on tap including Classic, Spicy (jalapeno and spicy bitters) and Pina (caramelized pineapple). A selection of zero-proof cocktails and local beers break the beverage waves.
Goodsurf was launched last year by corporate professionals turned entrepreneurs—Andrew Limbocker, Zach Shor, Joe Pomerenke, and Turner Eakins.
“We all left our jobs to do something completely unnatural but necessary,” said co-founder Andrew Limbocker. “We built a surf wave and beach club in the middle of Dallas. Some would have said, ‘Do something easier,’ but where’s the fun in that?”
