Addison News

Brunchy new restaurant in Addison stirs up some Deep Ellum magic

They call this "The Texan."

Stirr

Addison gets a touch of Deep Ellum with the arrival of Stirr, a modern American restaurant and bar opening in the Village on the Parkway, at 5100 Belt Line Rd. #540, the space that was once home to Sebastian's Closet.

According to a release, it'll open on March 9.

Stirr made its debut in Deep Ellum in 2016, serving chef-driven dishes and creative cocktails. A second location opened in Fort Worth in October 2019; this is the third. Stirr is from Milkshake Concepts, the hospitality group behind Vidorra, Citizen, and Serious Pizza.

For this Addison location, they executed a serious transformation, including adding an entire second floor with private dining room to what was previously a single-story building.

Milkshake CEO Imran Sheikh gives a nod to Addison's reputation as a dining and entertainment destination.

"We love the Addison area and have built our most impressive location to date - a stunning two-story venue that we believe all residents and visitors to the area are really going to enjoy," Sheikh says in a statement. "Addison has a long history of amazing restaurants and nightlife, and we believe Stirr will be the perfect addition to an already bustling food and beverage scene."

Stirr is open for lunch, dinner, brunch, happy hour, and late night.

The menu is assembled by Milkshake's director of culinary experience and chef Rodman Shields, and features shareables, salads, flatbreads, and entrées.

Appetizers include fried calamari with volcano sauce, and avocado hummus with grilled naan bread and veggies.

Lunch entrées include a kettle-chip crusted chicken breast on a brioche bun; and grilled cheese on toasted sourdough with gruyere, honey baked ham, poached pears, and Dijon, served with tomato bisque.

Dinner includes chicken fried rib-eye with duck fat cream gravy, loaded mash, jalapeño cornbread and Texas toast; and togarashi sesame-crusted ahi tuna salad with greens, cilantro, Asian slaw, avocado, and sriracha peanuts tossed in a hoisin ginger vinaigrette with mint.

One of Stirr's biggest meals is brunch, with bananas Foster pancakes, with spiced rum caramelized bananas, toasted Texas pecans, Godiva white chocolate whipped cream and maple syrup; and brisket hash with potatoes, onions, mushrooms, bacon, Swiss chard, cheddar cheese, over easy eggs, and horseradish crema.

The bar features craft cocktails, local beers, and wine.

The space incorporates 10,000-plus square feet and offers three distinct areas: main dining; fully enclosed and acclimated second floor bar; and dining and private dining. There's a 675-square foot skylight on the second floor, a brand new elevator, and TVs throughout.

brunch

Sushi News

Top-notch chef team brings upscale Japanese restaurant to McKinney

Yama Sushi

Special at Yama sushi

An upscale Japanese restaurant with a high-powered chef team has opened in McKinney: Called Shun by Yama Sushi, it's at 6651 Alma Rd. #200, in the District 121 dining and entertainment venue, where it will do sushi in a fine-dining setting.

They've been open softly but will officially open on January 17.

Shun by Yama is a spinoff of Yama Izakaya and Sushi, the acclaimed sushi and izakaya concept with locations in Plano and Dallas from chef Shigekazu Tateno. An entrepreneurial and veteran chef who previously worked at sushi spots such as Yutaka Sushi Bistro and Blue Sushi, Tateno also owns owns a bento and yakitori restaurant Totto Yama in the Plano Mitsuwa Food Hall.

For Shun by Yama, he's assembled a top-notch team that includes executive chef and partner Kenny Chong, former sushi chef at Shoyo in Dallas; and Shinichi Okamoto, who previously worked at Tei-Tei, the venerable Japanese restaurant on Henderson Avenue, as well as Akira Back in Las Vegas and Dallas.

Chong says that Shun will take more of a fine dining approach, unlike the casual atmosphere of Yama restaurants.

“Yama is more laid-back, and is open until late hours,” Chong says. “For Shun, we’re trying to create a more upscale atmosphere with a greater focus on dining — open for lunch and dinner, and no late nights.”

At Shun, they'll use fish imported from Japan in a menu of classics such as yellowtail sashimi, tuna sashimi, salmon sashimi, and kanpachi carpaccio. They also offer grilled items cooked on a binchotan charcoal grill, such as chicken yakitori. There'll be a seasonal menu with frequent specials, and. full bar with beer, wine, sake, and cocktails.

Dinner will range from $65-$70 per person.

Shun will be among the first of the restaurant concepts in the area and definitely one of the first to bring this kind of Japanese cuisine in an upscale setting to McKinney.

“The inside is more upscale, but kind of relaxing fine-dining," Chong says. "This is a prime location, this is why we chose this area."

openings