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:

1. "Curated." A word that only belongs to art museums, not restaurants.
2. "Palette." Also a word that goes with art museums. "Palate," people.
3. "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.