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    V.V. Hot

    5 hot new Dallas restaurant openings to check out for February

    Teresa Gubbins
    Feb 6, 2018 | 10:55 am
    Layne's Chicken Fingers
    Get your hot fried chicken.
    Photo courtesy of Layne's

    If you like to stay on top of the newest restaurant openings in Dallas-Fort Worth, then you're pretty busy these days, because they are coming at a rapid clip. As a matter of fact, five restaurants have opened in February.

    Here are five restaurants to check out for those who must know what's new.

    GoGo
    Airy takeout spot in the Decorative Center at the corner of Oak Lawn Avenue and Hi Line Drive is now open. Go Go is the latest concept from Master of the Universe Tim Headington, and joins a campus with sister restaurants Wheelhouse, a gastropub, and Sassetta, an Italian restaurant, also owned by Headington. The menu includes pre-packaged salads and sandwiches in a refrigerated area as well as freezer case stocked with lasagna, meatballs, and gelato. There's also a daily assortment of pastries, breakfast tacos, granola and yogurt, roasted pear oatmeal, and avocado toast from Sassetta; and espresso drinks with Counter Culture Coffee.

    Layne's Chicken
    Baby chain from College Station has opened its first area location in Allen, at 102 Central Expy., in a former Pollo Tropical space at the southwest corner of McDermott Drive. Layne's is an A&M haunt founded in 1994, nearly identical to Louisiana chain Raising Cane's. It specializes in chicken fingers, which you can get in a plate, in a sandwich, or in a bucket. Other items on the very short menu include crinkle-cut fries, potato salad, and Texas toast. A plate combines all those things: chicken fingers, potato, and Texas toast.

    Mamoun's Falafel
    Concept from New York's Greenwich Village uses authentic Syrian recipes, in a menu starring the namesake falafel, plus shawarma, hummus, baba ganouj, and baklava. Founded by Mamoun Chater in 1971, the concept is now carried on by his four sons, who have continued to uphold their reputation for having the most authentic, flavorful falafel. They've expanded the concept to New Jersey, Connecticut, Chicago, Atlanta, Northern California — and now Dallas, where it will open at 3839 McKinney Ave., in Dallas' West Village, on February 10.

    Uchiba
    The former Top Knot is now Tyson Cole's Uchiba, combining "Uchi," which means house in Japanese, and "Ba," the word for bar. The updated space has a sushi bar and yakitori grill. Familiar menu items from Uchi will appear on the Uchiba menu, alongside new offerings.

    Zaytinya
    Mediterranean restaurant from famed chef José Andrés is now open at the Dallas Cowboys facility. It's Andrés' first restaurant in Texas and the second location of Zaytinya, a Washington, D.C. destination known since 2002 for its Turkish, Greek, and Lebanese cuisine. Its menu features shared plates, cocktails, and Mediterranean wines. Dishes include beef and lamb meatballs, pork belly souvlaki, spice-rubbed lamb kebab, beef and bulgur wheat kibbeh fritters, lamb rib chops, lamb shoulder, grilled whole boneless branzino, Rosewood wagyu ribeye, hummus, tzatziki, beet salad, chicken soup, seafood mezze, falafel, Greek olives, and more.

    openingslists
    news/restaurants-bars

    Opening News

    Ultra-buzzy Dallas team fires up new restaurant Flamant in Plano

    Teresa Gubbins
    Jun 9, 2025 | 5:27 pm
    Flamant
    Flamant
    Flamant

    Opening day is here for Flamant, a new concept from an award-winning restaurant family that will open at the Boardwalk at Granite Park, at 5880 SH-121 #103b on June 10.

    Flamant is described as a European live fire cocktail bar and bistro that's a sibling to Rye and Apothecary on Greenville Avenue, from restaurant team Tanner Agar (CEO and creative director) and executive chef Taylor Rause.

    The duo has earned multiple accolades including a "Recommended" status in the 2024 Michelin Guide Texas.

    The food at Flamant is designed to be a little more familiar than the ultra-creative menus at Apothecary and Rye — rooted in the culinary traditions of Portugal, Spain, France, and Italy, with food cooked over an open flame.

    Menu items include

    • Faux Gras — a vegan foie gras made from cashews, with blackberry, preserved lemons, and served with wood fired bread
    • Scallop Crudo, with scallops, spirulina, lemon, oil, Italian liqueur, notable because the spirulina turns the broth ocean-blue
    • Ricotta Dip — a ricotta spread accompanied by ricotta shells for "dipping"
    • Ragu Bianco featuring gnocchi in pork ragu
    • Wood Fired Wagyu Burger with chuck, cheek, and ribeye, topped with fontina, Spanish tomatoes, garlic whip and chive

    Flamant ricotta dipRicotta dip at Flamant.Flamant

    Dessert includes Crème Brûlée Cheesecake with crème fraîche cheesecake, red wine caramel, and duck fat cookie crumble; and Chocolate Cake with hazelnut & almond meringue, chocolate mousse, and chocolate glaze.

    Drinks include the Salt & Pepperoncini (pepperoncini and herbal French liqueur margarita), espresso martinis plural, a Sgroppino (engine organic gin, limoncello, prosecco float), and the Vespa (vesper martini with charred lemon and bombay murcia lemon gin).

    The space seats 52 inside and 68 on the patio and includes velvet banquettes, an open kitchen, and a large red stone bar top. Diners can gaze at the Picasso-esque 315-square-foot mural by local artist Jennifer Kindert or watch the live fire through the open kitchen.

    Agar says in a statement that "coming back to North Dallas is exciting for us as we've missed being a part of this community since the fire at our McKinney restaurant in 2022."

    "For me Flamant is especially exciting as it allows me to revisit the flavors of my time working in both Spain and France as a young chef," Agar says. "Like my favorite restaurants from there, we've created a menu that's more affordable and familiar than Rye and Apothecary while still being rooted in the creativity, passion, and warm hospitality that define our company. With live fire cooking, cocktails, and lively energy, we've built a place where a European vacation can happen everyday."

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    news/restaurants-bars
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