Restaurant Switch-up

Knox neighborhood spot sheds Spanish theme for something more eastern

On Knox Street, it's goodbye tapas and hello dumplings.

Photo courtesy of Sangria

The Knox-area Mediterranean restaurant Sangria Tapas y Bar has closed. According to a release from owner Alberto Lombardi, the restaurant closed on January 11 but will be replaced by another Lombardi concept that tackles a new cuisine heretofore not tackled by Lombardi: Asian.

Lombardi says the new concept will thrill diners, and he's bringing in a name brand to helm the kitchen: Michelin award-winning chef Richard Chen.

Prior to relocating to Dallas, Chen served as executive chef of Wing Lei at the Wynn Las Vegas. Voted "best Chinese restaurant" by Las Vegas Life, Wing Lei combines Chinese flavors with Western technique to create a singular dining experience.

Prior to Wing Lei, Chef Chen was chef de cuisine at Shanghai Terrace at The Peninsula Chicago where he earned critical acclaim for his signature "reverse fusion" style of cooking using Western ingredients and techniques in preparing Chinese classic dishes.

He's a graduate of the Culinary Institute of America and also worked as a chef at the Ritz-Carlton in Chicago.

"I'm excited to share more details with you soon, but I can tell you now that Dallas and the Knox-Henderson and Park Cities neighborhoods are going to be very thrilled," Lombardi says. "This new turn will really maximize the potential of both the area and the space."

The new concept does not yet have a name but it does have an opening date: March.

closings

Pizza News

Pizzeria from Louisiana with many kinds of crust opens in Carrollton

Photo courtesy of Rotolo's

Rotolo's pizza

Pizza is coming to Dallas by way of Louisiana via Rotolo's Craft & Crust, a chain founded in Baton Rouge, which is opening a location in Carrollton, 3204 E. Hebron Pkwy.

Mitch Rotolo opened the first Rotolo's Pizzeria in 1996 near Louisiana State University. The chain now has locations in Louisiana, Texas, Alabama, Tennessee, South Carolina, Colorado, Mississippi, and Florida.

The "Craft and Crust" concept was created in 2016 as a simpler, pared-down concept with open patio, revamped menu, and full bar with beer on tap, two wines, and signature cocktails.

Rotolo’s Craft & Crust will offer the same stone-baked pizzas, pastas, salads, and Italian-inspired dishes served at the original Rotolo's. The goal with the concept was to recapture some of the chain's original grit and honest charm. It's a scratch menu with signature calzones, plus wraps and sandwiches.

There are many pizza varieties including thin crust; thick, crunchy Detroit-style pizza; and Chicago deep-dish style. There are also burgers including a mac & cheese burger, plus a wide selection of shareable bites including spinach-artichoke dip, meatballs, fried cauliflower, dynamite shrimp, and "Boudin dip" featuring caramelized onions, mozzarella, banana peppers, and ranch for dipping.

The new restaurant will feature a patio with an indoor/outdoor bar as well as additional outdoor dining. The bar will focus on Rotolo's signature 30-tap beer bar, including local and national brews.

This is not the first time Rotolo's Craft & Crust has entered the DFW market: A previous franchisee opened locations in Firsco and Lewisville in 2018, but those did not survive the pandemic.

This new location is owned and operated by Meg and Bryan Matus, who also own and operate the Rotolo’s Pizzeria in Tyler. They'll be hosting an opening event on March 24, with giveaways and fanfare.

“We are beyond excited to continue our expansion in Texas and bring Rotolo’s Craft & Crust to Carrollton,” sys founder and CEO Mitch Rotolo.

pizza openings