Uptown News

The greatest neighborhood restaurant checks in for Union Dallas debut

Cheddar popovers from The Henry.

Photo courtesy of The Henry

An area near Uptown Dallas will get a shiny new restaurant from one of the most successful operators in the country. Dubbed "the greatest neighborhood restaurant," The Henry opens at The Union Dallas, a new real estate development at 2300 Field St. According to a release, it'll open in February.

This marks the first Texas location of The Henry, which is from Fox Restaurants Concepts, who also own Flower Child and North Italia. It's only the third in the chain; the other two locations are in Arizona and California.

It's clever of them to call themselves "the greatest neighborhood restaurant," because even if it's not true — and it would be hard to prove, either way — it gives a catchy handle that can be used for, say, a headline.

It'll be open long hours: breakfast, lunch, dinner, weekend brunch, and both regular and reverse happy hour. The menu is New American, overseen by executive chef Imsub Lee, with some dishes that will be specific to Dallas.

Menu highlights include short rib potstickers with toasted sesame & yuzo ponzu; black kale & pink lady apple with white cheddar, clementine, marcona almond & smoked bacon; spicy fried chicken sandwich with caramelized honey aioli, pickles, mustard-seed slaw & pepper jack cheese; and Korean Prime skirt steak with double egg fried rice, bok choy, snow pea, pickled shiitake & spicy ginger emulsion.

Spicy wild shrimp boil comes with sweet corn, roasted zucchini, red potatoes, charred onion & garlic ciabatta. Grilled portobella tacos is a veggie dish with guajillo chile, summer squash, guacamole, refried chickpeas & queso blanco.

The beverage program is there for you all day, from morning coffee to late-night drinks.

The coffee menu features The Henry’s proprietary blend of coffee and espresso, Forster & Burnett, and uses it in drinks like the Go North made from espresso, cocoa, and cream, shaken over ice until frothy and cold, and served neat.

Cocktails feature thoughtful takes on classics like the Italian mezcal sour, made with Banhez Mezcal, anejo tequila, spiced Curaçao, lemon, lime and a splash of Lambrusco; and the Wake the Angels, made from Hendrick’s gin, rose petal, grapefruit, yuzu and topped with sparkling wine, which the release suggest is perfect for brunch.

A release says that the Dallas location will be "curated to please the Texan palette with its Southern flavors and flare."

OK, hold up, time out from the release, need to go over that sentence, because it's a humdinger:

"Curated." A word that only belongs to art museums, not restaurants.
"Palette." Also a word that goes with art museums. "Palate," people.
"Flare." One presumes they mean "flair"? Or will The Henry have flames shooting up from the bar?

The Dallas restaurant is big: 15,664 square feet which includes a full-service coffee bar, open kitchen, two full-service bars, private dining room, indoor dining room, and outdoor space.

The main dining room is predicted to burst with energy and charm, while the outdoor space will have firepits and lush greenery. The aesthetic is inviting and approachable with warm colors, Texas-inspired vignettes, and hospitable service.

downtown

Hummus News

Revered family-owned Mediterranean restaurant debuts in North Dallas

Samantha Marie Photography

Zon Zon food spread

An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's from hospitality group Yela Concepts, led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

According to a release, it'll open on December 22.

Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

"We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

“The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting," says Yaser in a statement. "We wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis."

Mak went to college to study biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

"Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

openings