Hawaiian News

Hawaiian Bros imports comforting tropical plate lunches to Dallas

The comforting plate lunch.

Photo by Kathy Tran

Dallas is about to get a big plate of Hawaiian food with the arrival of Hawaiian Bros, a fast casual concept founded in Kansas City that specializes in authentic island comfort food including the classic Hawaiian plate lunch.

Hawaiian Bros was founded by brothers Cameron and Tyler McNie, who learned traditional recipes and cooking techniques used by native Hawaiians for generations. They opened their first location in Kansas City in 2018.

There are currently five locations in the K.C. area, plus locations in Chicago; Belton, Missouri; and Austin. North Texas is their next frontier.

They're already operating out of Revolving Kitchen, a commercial kitchen facility in Garland, but will open brick-and-mortar locations in late spring/early summer, as follows:

Hulen: 4732 Bryant Irvin Rd, Fort Worth
Denton: 2220 S Loop 288
Alliance: 2301 N Tarrant Pkwy, Fort Worth
Frisco: 11560 Dallas Pkwy.
Upper Greenville: 6011 Greenville Ave, Dallas

Eight locations in the works include Hurst, Allen, Waco, Mesquite, Addison, Richardson, Euless, and Murphy.

The food
The classic Hawaiian plate lunch is a starch-tastic experience that comes with two scoops of rice and macaroni salad, plus an entree/protein such as teriyaki chicken, teriyaki beef, or pulled pork.

At Hawaiian Bros, the menu includes:

Huli Huli Chicken – Hawaiian Bros' signature marinated teriyaki chicken
Luau Pig – slow-roasted Kalua pork seasoned with Hawaiian sea salt
Molokai Chicken – sweet and spicy grilled chicken with a little heat
Honolulu Chicken – savory chicken infused with garlic, green onions, and sesame
Macaroni Salad – classic Hawaiian side featuring a "secret blend" of spices
Spam Musubi – rice with seared spam glazed in teriyaki sauce, wrapped in seaweed

All plate lunches are available in small, classic, and large sizes.

They're also doing Dole Whip, the cult-favorite dairy-free soft-serve created by Dole in 1986. Hawaiian Bros. has the original pineapple flavor as well as an occasional rotating flavor.

Hawaiian Bros president Scott Ford says in a statement that the founders had a Hawaiian vision.

"From their first taste of Hawaiian cuisine, our founders Cameron and Tyler McNie, knew they wanted to share the flavors of Hawaii with the mainland," Ford says. "They also very purposefully centered their business around the value of Ohana —knowing the blending of community, connection and food would be the best way to honor the Hawaiian culture."

openings

Deep Ellum News

Longtime craft beer bar in Dallas' Deep Ellum to close after 10 years

Dot's

Dot's Hop House duck fat fries.

A venerable craft beer bar and restaurant in Dallas' Deep Ellum is closing: Dot's Hop House & Cocktail Courtyard, which had been open at 2645 Commerce St. for a decade, will turn out the lights on Sunday, February 1.

In a post announcing the closure, the owners said it had been "a fun run for the last 10 years," but that their "time in Deep Ellum is coming to an end."

Co-founder Jeff Brightwell was unavailable for comment, but shuttering the location after 10 years would suggest that the bar has reached the end of its lease. Asana Partners, one of the dominant landlords in Deep Ellum, has owned the property since 2017.

The neighborhood has changed significantly in the past decade, with other craft beer purveyors such as Braindead Brewing and Deep Ellum Brewing having closed. There is also ongoing construction on Commerce Street — part of a two-year project to transform the street from one-way to two-way that has negatively impacted businesses, and which is not expected to be completed until late 2026.

Dot's opened in January 2016 from a team who'd had a hand in Denton craft beer spots such as Lucky Lou's and Oak Street Draft House. It featured 99 beers on tap, at a time when the craft beer trend was on the upswing — along with a full bar and a menu that surpassed regular bar food. Their signature dish became their duck fat cheese fries, an over-the-top rendition of loaded fries cooked in duck fat, smothered with smoked cheddar, queso blanco, candied bacon, and jalapenos.

They also had an extensive brunch offering, served both Saturday and Sunday from 11 am-3 pm that included migas, chicken biscuit sandwich, omelets, decadent stuffed French toast, and a "sandwich" made from two waffles filled with Brie cheese.

A key part of Dot's appeal was its a 10,000-square-foot beer garden, constructed within the building's footprint, creating a unique outdoor space that was ahead of its time, especially in Deep Ellum.

The bar was a personal expression for co-founder Jeff Brightwell, who visioned an urban oasis, and who named the bar for his mother (Dot was her nickname).

According to their post they'll be open this week from Thursday-Sunday or until the food is gone.

craft-beer deep-ellum closings