Chicken News

New restaurant in northwest Dallas will serve spicy hot chicken 'til 4 am

That is a hot chicken sandwich with pickles.

Photo courtesy of S&J's

The hot chicken keeps coming at us, this time with a new independently-owned restaurant opening in northwest Dallas. Called S&J's Hot Chick, it's opening at 2201 W. Northwest Hwy., #120, where it will serve the spicy hot chicken that has become one of the past year's biggest trends in Dallas, with a menu of chicken sandwiches, chicken strips, sides, and shakes.

S&J's is from a team and group of friends with chicken savvy, and includes the owners of Big Guys Chicken and Rice, a halal-style chicken spot that opened in Deep Ellum in 2016.

Kim Nabors, who is one of the owners, says they're thrilled to finally be opening in February.

"We discovered hot chicken and fell in love with it," she says. "We dedicated a couple of years to getting the details and recipes right."

That included adding a chef to their team: Nathan Black, formerly at Pink Magnolia, chef Blythe Beck's Southern restaurant in Oak Cliff which closed after COVID-19.

"We wanted our chicken to be different and really focus on the taste," Nabors says. "With this category, there tends to be a lot of focus on the heat, but you lose track of the flavors. We're bringing that out."

Their menu features six sandwiches including a quintessential deep fried chicken, fish sandwich, bunless chicken sandwich, and a vegan option with deep-fried mushroom, whose meaty texture and mild flavor makes it a favorite substitute for meat.

Sides include mac & cheese and fries, which can be ordered plain or in three seasoning options: ranch, Cajun, and garlic parmesan.

Milkshakes are highly creative. "One is a play on a Grandma's classic cookie urned into a milkshake form," she says. "We have another that's more of a candy milkshake, like a candy store turned into a milkshake."

Dessert will be Nabors' special banana pudding, sourced from a beloved family recipe. "People who have had my banana pudding are really into it, and I'm going to be selling it for first time."

The restaurant is small, with a few tables inside and out, although they'll limit dining-in when they first open, due to COVID-19.

One asset they'll have is long hours: They'll be open until 4 am with a walk-up window for after hours.

"There's a lot of gentlemen's clubs over in that area and other neighbors, and one thing we've heard is that there's nothing to eat after 2 am," she says.

openings breakfast

New Deli

New Seegars Deli stacks up nostalgic sandwiches in The Cedars Dallas

Photo courtesy of Seegars Deli

From the griddle to the red-checkered paper, Seegars Deli is all about classic, approachable sandwiches.

A new deli has settled into The Cedars district of Dallas, bringing a simple approach to sandwiches and sticking to the classics. Called Seegars Deli, the new shop is located at 1910 S. Harwood St. and named for its cross street, Seegar Street.

It is next to Mike’s Gemini Twin Lounge, in the former El Jale Nightclub space.

Seegars Deli is the latest from hospitality entrepreneur Olivia Genthe, who opened Fount Board & Table in Uptown six years ago and launched Little Blue Bistro in Bishop Arts - a nominee for 2026 Tastemaker Awards' Best New Restaurant - last year.

The menu is purposefully simple: “It’s all the classic sandwiches that I grew up with; our goal is to do something that does not really need much explaining,” Genthe says. “It is nostalgic, unelevated, and well-executed.”

The menu features a mix of Midwestern staples and deli classics, with sandwiches ranging from $12-$17. Some varieties are also available as a 6-inch sandwich for $8-$9. Highlights include:

The Polish Boy: A tribute to Genthe’s hometown of Cleveland, featuring fried beef kielbasa, cabbage slaw, BBQ sauce, and shoestring fries piled onto a brioche roll.
Dill Turkey: House-roasted turkey, Havarti cheese, dill pickle relish, and garlic mayo on a seeded hoagie.
Not Chopped Liver: A clever vegetarian option made with mushrooms, walnuts, eggs, and peas on a brioche loaf.
Thick-Cut Bologna: A simple stack of bologna, American cheese, and garlic mayo on a brioche bun.

Sides include house-made chips, French fries, pasta salad, marinated white beans, shaved, marinated celery and pickles.

The bread is sourced from New York and baked fresh daily on-site. While the menu will evolve to include more soups and salads —beyond the current grinder chopped salad and kielbasa soup — the focus remains on an approachable offering with fresh ingredients.

For dessert, they serve a pineapple upside cake, and they will start offering ice cream cones for kids soon, they say.

They also have a limited coffee menu: espresso, latte, cappuccino, macchiato, cortado and cold brew, using beans from local roaster Viewfinder.

During the weekends, they offer a brunch menu from 10 am-2 pm, including pancakes, egg sandwiches, pastrami hash, and pork tenderloin plates.

$The simple, nostalgia-driven menu that\u2019s anchoring a changing neighborhood.$ Photo courtesy of Seegars Deli.

Seegars also serves as a commissary for both Fount Board & Table and Little Blue Bistro, which needed more kitchen-prep space, Genthe says.

The 2,200-square-foot space strikes a retro balance between a mid-century diner and a modern industrial workshop, with plenty of tables and booths around the deli case. The counter continues to the side onto a full bar with mustard-yellow, vinyl-upholstered swivel barstools that run along the wood-paneled bar for a warm, vintage pop of color against the cooler concrete floors.

The floor and walls were left as is to achieve a rustic, traditional look, “not overthought, lived in,” as described by Genthe.

Seegars Deli is open daily from 10 am-10 pm, and there is plenty of parking around for visitors.

Genthe says The Cedars district has given the deli a warm welcome. “It’s been good," she says. "We were well received from the neighborhood, everybody was waiting for us to open."

sandwich shop the cedars downtown dallas harwood district openings sandwiches