News You Can Eat

Limited-edition menus add urgency to January's Dallas restaurant news

Limited-edition menus add urgency to January's Dallas restaurant news

Bullion burger
There's a new burger in town. Photo courtesy of Bullion

January can be a sleepy month in restaurant news, but not in Dallas, and not right now. We're enjoying a bounty of new restaurants, new menus, new dishes, and new cocktails. Some of these items are available on only a limited-edition basis — meaning, you're going to need to get out and try them quick before they disappear.

Here's the latest happenings in Dallas dining:

Boi Na Braza, the Brazilian steakhouse, will open a location in Irving at the Toyota Music Factory on January 17. Known for roasted meats, a plentiful salad bar, and wine list. Located at 310 W. Las Colinas Blvd., it will be the third Boi Na Braza, joining the original location in Grapevine, which opened in 2000, and another in Cincinnati, which opened in 2007.

Bullion, the French restaurant from chef Bruno Davaillon, is now serving lunch, Monday-Friday, 11:30 am-2 pm. A selection of hors d'oeuvres, appetizers, and entrées will range in price from $9 to $28. Options include gruyère cheese puffs, steak tartare, sunchoke soup, cod brandade, risotto with artichoke, salade Niçoise, an Angus burger croque monsieur, steak frites, and roasted chicken. Bullion is also open for dinner Monday-Saturday, with yet another menu for the lounge.

Pōk the Raw Bar, the poke shop at West Village, has two specials for the month of January: a special bowl with yellowtail, avocado, mango, shaved red onion, and crispy leeks; and matcha horchata, with ceremonial grade matcha, almond milk, vanilla bean, cinnamon, and cloves, available hot or iced. The January bowl is the first of a new monthly LTO series, featuring a different and seasonal poke bowl each month.

Fearing's, the legendary restaurant at the Ritz-Carlton Dallas hotel, has a new menu of cocktails with a personal story behind each, such as A Fish Called Wanda, named for chef Dean Fearing's fiancee. They feature spirits from the American Southwest and south of the border, such as the margarita with Patron Añejo Tequila; the flaming tamarindo with Avion Silver, Amaretto, and tamarind syrup; and the Tejas railroad with Olmeca Altos Tequila and Del Maguey Vida Mezcal. The Rattlesnake Bar also has an enhanced menu with crab cake sliders, loaded duck fat tater tots, chicken and mango quesadillas, nachos, and the signature buffalo tacos.

Pinstack, the dining and bowling spot, has three monthly specials from executive chef Dan Bevis: black-eyed pea minestrone, chipotle cheddar stuffed pretzels with ancho chile queso blanco, and the buffalo chicken mac n cheese pizza, which seems like a lot of things to put on a pizza. They'll be available for the remainder of the month.

Junction Craft + Kitchen in Deep Ellum has opened an adjacent speakeasy called Leadbelly's, accessible by walking through the kitchen. Their new late-night menu includes stuffed dates, deviled pork belly, roasted duck heart and bacon toast, sticky fried chicken, and a cheeseburger slider. Bartender is Michael Sturdivant, of The Cedars Social.

Pie Five, the quick-serve pizza chain, has introduced a super-trendy limited-edition item: a crust made from cauliflower. Cauliflower crusts have become a thing in the wake of all the phobia surrounding gluten; it's gluten free and has 40 net carbs, which undoubtedly means something to people counting such things. Pie Five is the first fast-casual pizza concept to introduce a cauliflower pizza crust. Even if you're not gluten-avoiding, you might like cauliflower's high doses of vitamin C, Vitami, phytochemicals, anti-inflammatory compounds, and antioxidants. It is also thought to help improve digestion and detoxification. What doesn't cauliflower do? The new crust joins Pie Five's other crust options including crispy artisan thin, classic pan, traditional Italian, and gluten-free. You'd best get ordering it as the cauliflower crust will only be available through February 11.

Le Bureau is the name of the latest limited-run popup from chef Tim Love, a French concept that will be open from February 7-10. The popup is located at Love's Fort Worth Test Kitchen inside the LoveStyle Inc headquarters at 713 N Main St. in Fort Worth. The menu includes potato leek soup, rabbit terrine, poached oysters and caviar, celery root carpaccio, langoustine-black truffle ravioli, squab roulade, scallops, duck a l’orange, apple-cheddar galette, blackberry clafoutis, and chocolate caramel truffles. Seatings run from 6-9 pm and tickets are $105. The price includes five courses with bubbly, wine, aperitif, and coffee. Call 817-624-9712.

Snuffer's is offering a limited-run dish of German mini bratwursts, which you can mix-and-match with toppings that include: chili and cheddar, mushroom and Swiss, Chicago style (diced tomatoes, pickles, giardiniera peppers, and red onions), and Texas style (queso, pico de gallo, and jalapeño relish). Choose any two with a side of fries for $6 or three with fries for $7.50. The bratwursts will be available through January 31. Snuffer’s now has 12 restaurants throughout North Texas, with the newest location opening in late January in Mesquite.

Thirsty Lion Gastropub & Grill, located in the new Toyota Music Factory in Irving, has launched a winter seasonal menu. New dishes include salmon cakes, Mediterranean chopped salad, spicy meatball and roasted fennel pizza, lamb burger with garlic mint yogurt sauce on ciabatta, smoked pork ramen, Korean BBQ pork & kimchi fried rice topped with a sunny side fried egg, coffee crusted beef short rib with white cheddar mashed potatoes, and salted caramel apple cheesecake. Two new seasonal cocktails include a salted caramel Moroccan coffee with rum and Kahlua; and a maple old fashioned with pure maple syrup and Templeton Rye.

Applebee's brings back all-you-can-eat riblets for a limited-time for $13. They've also added all-you-can-eat chicken tenders, both served with all-you-can-eat fries. Your first round features 12 ounces of riblets in choice of honey BBQ or spicy Texas BBQ sauce; refills include six more ounces of riblets. Your firset round of all-you-can-eat chicken tenders has seven chicken tenders with honey Dijon mustard; refills include three chicken tenders.

TGI Fridays has a new "better for you" menu of lighter entrée options that includes the Beyond Meat burger, a famed plant-based burger substitute that is currently available only at a few restaurant concepts including Twin Peaks. TGI Friday's Beyond Burger is a 6-ounce grilled patty, topped with white cheddar, lettuce, tomato, red onion, pickles, and Fridays sauce. The Beyond Burger patty can also be substituted for any of Fridays existing burger choices. Other items on the new menu include chicken or salmon with a sweet and spicy Korean BBQ glaze and mango pico de gallo on a bed of jasmine rice. There's also a new side called super veggies, with bok choy, broccoli, red bell peppers, and snap peas.

Taco Cabana has a new menu with something everyone wants: breakfast tacos available all day. There are four breakfast taco varieties, priced from $1.19 to $2.80: bean and cheese; bacon, egg, and cheese; chorizo, egg, and cheese; and steak, egg, and cheese. There are also a line of new taco boxes, holding a dozen signature tacos. For January, the taco boxes include the breakfast box with 12 Bacon, Egg, and Cheese Tacos for $17.99; and the lunch/dinner box with 12 chicken fajita tacos with peppers and onions for $25.99. Both are available any time of day.

Perry's Steakhouse & Grille, the Uptown steakhouse, has three new cocktails. PassionNut for Port has Fonseca Bin27 Port with DonQ Coconut Rum, passion fruit puree, and lemon juice. Rosé Collins has The Botanist Gin with rosé wine and lemon juice. Jameson Mocha Old Fashioned has Jameson Caskmates Irish Whiskey with coffee syrup and mole bitters.

Unleavened Fresh Kitchen, the fast casual Dallas chainlet with a location in Southlake, has debuted four new items for winter, available for a limited time. Scrambled turmeric tofu is a vegan offering you can get as hash or in a wrap with toasted quinoa, mushrooms, tomato, Napa cabbage, sliced avocado, arugula, and superfood crunch. Sweet potato hash has sweet potato, shallots, and kale, which you can get as a wrap or salad. Cabo Sesame has chia-seared ahi tuna, cucumber wakame slaw, mixed greens, wonton crisps, wasabi avocado aioli, and house ginger dressing. Muhammura dip has roasted red pepper, walnut, pomegranate seeds, and pepitas. Beef chili has black beans, hominy, cilantro, and freeze-dried corn.

Jalisco Norte, the Turtle Creek Mexican spot from restaurateur Tim McEneny, is now serving weekend brunch, Saturday-Sunday 10 am-3 pm.The menu by chef Jose Meza offers classic Mexican flavors with crowd-pleasing favorites such as eggs motulenos with two fried eggs, corn tostada, beans, habanero tomato sauce, green pea, plantain and ham. There's a build-your-own chilaquiles option, and two soups: pozole with pork and hominy, and a birria with short rib. Cocktails include the Norte bloody with choice of vodka or tequila; and the Uptown mimosa with prosecco and fresh OJ.

Cantina Laredo has a new line of low-calories cocktails, available for a limited time. Strawberry blood orange smash has blood orange vodka, strawberries, basil, and lemon juice, and is topped with soda. A skinny 'rita has Hornitos Plata Tequila, lime juice, agave nectar sweetener, and soda. A skinny raspberry 'rita has Hornitos Plata Tequila, lime juice, raspberry, triple sec, and soda. The drinks run from 109 to 125 calories and run about $9 each.

Urban Donut in Uptown Dallas, best known for its "design-your-own" doughnut bar, is selling kolaches like hotcakes. Their kolaches are different from traditional versions because they make them with croissant dough, rather than the usual rather unspectacular kolache dough. Varieties include one with sausage, jalapeño, and cheese.

Starbucks has a new espresso, the first addition to its core espresso line in more than 40 years. Called Blonde Espresso, it observes a lighter approach with a bright taste, sweet citrus notes, and smooth body. The original espresso is a dark roast, created to follow the classic Italian style, with rich and caramelly sweetness. You can now order any espresso beverage with choice of regular espresso or blonde. The company has offered a second espresso option in select international markets since 2013, including the debut of blonde espresso in Canada in 2017.