Greenville Ave burgers

New burger chain on Greenville Avenue takes bacon obsession to the extreme

You'll flip for this bacon burger.

Photo courtesy Slater's 50/50

If there's one thing Dallas needs, it's a new burger concept, and now we shall get it via Slater's 50/50, a California chain that will open its first branch in May at 2817 Greenville Ave. in the former Greenville Bar & Grill space.

Slater’s 50/50 was founded in 2009 in Anaheim Hills, California by Scott Slater, described as "a SoCal native with a passion for burgers, bacon, and craft beer, and a disdain for the boring" who was inspired by the belief that bacon is meat candy, and created a patty that is half ground beef and half ground bacon. Their trademark is to have the burger come with a knife stuck in it, to imply that it is so big you need to cut it with a knife.

The menu includes an Angus beef burger, grass-fed bison burger, turkey burger, pizza burger made from 50 percent ground beef and 50 percent ground Italian sausage, and a burger topped with peanut butter and jelly.

Slater makes the bold claim that Slater's will be as good as any burger in Dallas. "Every time I visit Dallas, I try and find the biggest, baddest burger in town, and Slater's 50/50 is about to be put on that list in Dallas," he says, citing Dallas twice.

The twist at Slater's is that it is big very big on bacon. There are bacon brownies, bacon salt, bacon cheese fries, bacon mac n’ cheese, and bacon cocktails.

Customers can also create their own burger; according to the release, there are over 1,000,000 combinations, from seven proteins, 12 cheeses, four breads, 20 sauces, and 30 toppings, including five types of bacon.

There are also big numbers on the beer front, with 1,000 beers via rotating draft lists, including 50 draft lines of local craft beer to Dallas.

The Dallas location will feature three levels, with a bar on each floor, and a rooftop patio that will be designed as an homage to the shuttered Greenville Bar & Grill.

Slater's was acquired in 2016 by a restaurant group with plans to franchise. There are six branches in Southern California. Texas is the first franchised location outside of California.

greenville-avenue burgers

New Deli

New Seegars Deli stacks up nostalgic sandwiches in The Cedars Dallas

Photo courtesy of Seegars Deli

From the griddle to the red-checkered paper, Seegars Deli is all about classic, approachable sandwiches.

A new deli has settled into The Cedars district of Dallas, bringing a simple approach to sandwiches and sticking to the classics. Called Seegars Deli, the new shop is located at 1910 S. Harwood St. and named for its cross street, Seegar Street.

It is next to Mike’s Gemini Twin Lounge, in the former El Jale Nightclub space.

Seegars Deli is the latest from hospitality entrepreneur Olivia Genthe, who opened Fount Board & Table in Uptown six years ago and launched Little Blue Bistro in Bishop Arts - a nominee for 2026 Tastemaker Awards' Best New Restaurant - last year.

The menu is purposefully simple: “It’s all the classic sandwiches that I grew up with; our goal is to do something that does not really need much explaining,” Genthe says. “It is nostalgic, unelevated, and well-executed.”

The menu features a mix of Midwestern staples and deli classics, with sandwiches ranging from $12-$17. Some varieties are also available as a 6-inch sandwich for $8-$9. Highlights include:

The Polish Boy: A tribute to Genthe’s hometown of Cleveland, featuring fried beef kielbasa, cabbage slaw, BBQ sauce, and shoestring fries piled onto a brioche roll.
Dill Turkey: House-roasted turkey, Havarti cheese, dill pickle relish, and garlic mayo on a seeded hoagie.
Not Chopped Liver: A clever vegetarian option made with mushrooms, walnuts, eggs, and peas on a brioche loaf.
Thick-Cut Bologna: A simple stack of bologna, American cheese, and garlic mayo on a brioche bun.

Sides include house-made chips, French fries, pasta salad, marinated white beans, shaved, marinated celery and pickles.

The bread is sourced from New York and baked fresh daily on-site. While the menu will evolve to include more soups and salads —beyond the current grinder chopped salad and kielbasa soup — the focus remains on an approachable offering with fresh ingredients.

For dessert, they serve a pineapple upside cake, and they will start offering ice cream cones for kids soon, they say.

They also have a limited coffee menu: espresso, latte, cappuccino, macchiato, cortado and cold brew, using beans from local roaster Viewfinder.

During the weekends, they offer a brunch menu from 10 am-2 pm, including pancakes, egg sandwiches, pastrami hash, and pork tenderloin plates.

$The simple, nostalgia-driven menu that\u2019s anchoring a changing neighborhood.$ Photo courtesy of Seegars Deli.

Seegars also serves as a commissary for both Fount Board & Table and Little Blue Bistro, which needed more kitchen-prep space, Genthe says.

The 2,200-square-foot space strikes a retro balance between a mid-century diner and a modern industrial workshop, with plenty of tables and booths around the deli case. The counter continues to the side onto a full bar with mustard-yellow, vinyl-upholstered swivel barstools that run along the wood-paneled bar for a warm, vintage pop of color against the cooler concrete floors.

The floor and walls were left as is to achieve a rustic, traditional look, “not overthought, lived in,” as described by Genthe.

Seegars Deli is open daily from 10 am-10 pm, and there is plenty of parking around for visitors.

Genthe says The Cedars district has given the deli a warm welcome. “It’s been good," she says. "We were well received from the neighborhood, everybody was waiting for us to open."

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