Onion rings and CFS star at new all-American restaurant in Addison
A new restaurant featuring an all-American menu with burgers, steak sandwiches, and CFS has opened in Addison. Called Cafe 67, it's located at 5000 Belt Line Rd., at the corner of the Dallas North Tollway.
It just opened in a former event space/dining room at Cinco Tacos, the Mexican restaurant; the two share the same owners. Cinco Tacos remains open.
Spokesperson Edna Lopez says they created Cafe 67 to make better use of the space.
"We were using it for private events, but we felt like it would be better as a restaurant," she says. "It was our vision to have it be in use all the time, and we also wanted to be able to offer some other dishes."
The tagline for Cafe 67 is "All American Street Food," and the menu includes sandwiches, salads, appetizers, a few core entrees, and a full bar. Burgers include the classic cheeseburger, a poblano burger, and a tostada burger with refried beans and bits of broken tostada.
There are a number of steak sandwiches: steak fajita sandwich, truffle steak sandwich, and shaved rib eye with chipotle sauce, bacon, and onions.
There's a brisket sandwich and the Big Honcho with sausage, onions, and sauerkraut. A grilled cheese sandwich has garlic butter, and the wrap sandwich has chicken, refried beans, avocado, and blue cheese-jalapeno dressing.
There's also chicken-fried steak, chicken-fried chicken, and a grilled Caesar salad. Sides include fries and onion rings, both hand-cut in-house; mac and cheese with truffle oil and pork belly; and mashed potatoes and gravy.
Appetizers include wings, fried pickles, loaded cheese fries, and an interesting starter of Brussels sprouts served with roasted peanuts; that's not something you see everywhere.
Owners Mario Letayf and chef Antonio Marquez have not been afraid to innovate. They first opened a restaurant in that space called Lazaranda Mexican Kitchen, as a spinoff of an identical restaurant they own in Mexico.
Lazaranda had an unusual concept of grilled meats that was not instantly easy to grasp. In 2015, they replaced it with Cinco Tacos, which blends Mexican heritage and authenticity with modern techniques and ingredients on dishes such as ceviche and chamorro, aka slow-roasted pork shank served with baked black or pinto beans.
"Regardless of whether it's tacos or a chicken-fried steak, we make everything from scratch — nothing is pre-made," says Lopez.