Where To Eat

Where to eat in Dallas right now: 8 hot new restaurants to check out

Newness happening in Uptown.

Photo courtesy of Sixty Vines

Spring is a time for new things to flourish, and that includes Dallas restaurants. Recent openings feature new barbecue, new biscuits, new pizza, and new sushi.

Here are 8 hot new restaurants in Dallas right now:

The Biscuit Bar
Founded by husband-and-wife Jake and Janie Burkett, The Biscuit Bar is a fast-casual Southern concept newly opened in Plano that does biscuits, biscuit sandwiches, tater tots, and sweet potato tater tots. There's also a full bar with beer and cocktails. Menu favorites include The Hoss, named after Janie's father, made with fried chicken, bacon, jack/cheddar, honey butter, and sausage gravy; and the BBar burger, which is a burger on a biscuit. There's also a chicken biscuit, and the "FABB," which has fig, arugula, and bacon. "Nanner Puddin" has bananas, vanilla pudding, ‘Nilla wafers, and whipped cream.

Carlton Provisions
Barbecue stall at Plano food hall Legacy Hall is from Chili's founder Larry Lavine and Jordan Swim of Vestals Catering. It is the only food stall operating in the Box Garden, the outdoor patio and entertainment venue. Their menu includes brisket, pastrami, five-hour ribs, and turkey. Sides include bacon-wrapped stuffed jalapenos, french fries, apple-fennel cole slaw, poblano creamed corn, and beans. Desserts include a trio of puddings — banana, coconut, and chocolate — plus cookies, seasonal cobblers, and pies.

MidiCi
Pizza chain based in Los Angeles does Neapolitan pizza in an upscale atmosphere, but with the affordability of a casual restaurant concept. Unique options include chicken pesto, truffle and vegetable, and bacon and egg. They also serve appetizers, salads, and gelato. The Dallas location is in West Village, next to Cru Wine Bar in a space that was previously Lemon Bar and Lazare.

Nature's Plate
Vegan/plant-based "meals to go" company opens its second Dallas location at Preston Forest Square, at the southwest corner of Preston and Forest roads. Offerings are 100% vegan with many gluten-, soy-, and nut-free options. There's a yummy BBQ plate with BBQ-baked tofu, mashed potatoes, and broccoli; a buffalo chickpea wrap with a spicy mix of chickpeas, veggies, and hot sauce, combined with Romaine lettuce and carrots in a whole grain wrap, served with house-made ranch dressing; and spaghetti and "meatballs," with whole wheat spaghetti, bean- and nut-based "meatballs," and a savory mushroom marinara sauce.

Original ChopShop
Arizona-born healthy restaurant chain opened its first DFW location in Las Colinas, the seventh location overall and the firsht outside Phoenix. Protein bowls are a core component of the menu; the most popular is the teriyaki chicken bowl, which can be served with superfood forbidden rice, brown rice, or sweet potato hash. Three more locations are coming to the Dallas area in 2018, including two locations in Plano and one at The Hill, at Walnut Hill Lane and US 75.

Petro Tower Grill
Restaurant and bar in the Cambria Dallas Downtown hotel on the first floor of the historic Tower Petroleum Building is aimed at travelers and local business people. Open daily for breakfast, lunch, and dinner, the restaurant serves burgers, filet mignon, tortilla-crusted salmon, and pasta primavera. A daily happy hour runs from 5-7 pm, with cocktails and shareable plates such as sliders, flatbreads, a charcuterie board, wine, and beers.

Sixty Vines
Classy pizzeria took over the former Palomino Euro Bistro space at Crescent Court, where it features an indoor/outdoor design with grape vines, wine barrels, and harvest tools creating an ambience similar to a vineyard tasting room. There's an extensive selection of wines on tap, and a "wine country" cuisine. Menu items include shared items such as oysters, hummus, and meatballs. There are charcuterie boards, salads, pastas, burgers, steaks, avocado toasts, and last but not least, exceptional pizza.

SushiFork
SushiFork is in the hot college zone of SMU Boulevard east of US 75, in the space that used to be World of Beer, and Verts Mediterranean Grill. Opening in mid-May, the menu features standard rolls such as the California roll with krab (not crab), cucumber, and avocado; and a Philly with smoked salmon and cream cheese. They also have a create-your-own option, where you choose your protein, fillings, and toppings. Most rolls are $5 — making this a good option for the student population nearby or anyone who likes cheap sushi. SushiFork also offers the currently-trending sushi burrito, a cross between a sushi roll and a burrito.

where-to-eat

Greenville Ave News

Dallas steakhouse chef to open his own restaurant on Greenville Ave

Aubrey Murphy

Steak by Aubrey Murphy

An acclaimed Dallas chef is striking out on his own. Aubrey Murphy, who most recently was executive chef at SER Steak + Spirits, is opening his own restaurant on Greenville Avenue. Called Brute, it'll be a contemporary American spot located at 1802 Greenville Ave. #110, in the cute storefront previously occupied by Swizzle, the tiki bar which closed in 2025.

Murphy will partner with James La Mar, a hospitality professional and sommelier, who will oversee the front of the house. They're working on the menu and renovation of the space and hope to be open in November.

Murphy's resume includes hotels and high-end restaurants alongside chefs such as John Tesar and Dean Fearing. Prior to SER, the steakhouse at the Hilton Anatole where he served as chef for three years, he was culinary director at Trinity Groves, and also worked at Fearing's, Knife, Spoon Bar & Kitchen, and the Waldorf Astoria in Hawaii.

During his time at SER, he was part of the team that received the "Best Food and Beverage Team of the Year," and was also nominated for Chef of the Year in CultureMap's 2026 Tastemaker Awards.

Opening a smaller restaurant on Lower Greenville is a major shift, one that Murphy welcomes. Landing the Swizzle space, next door to Wabi House and on a prime block on Greenville Avenue, is the culmination of a lengthy search.

"I feel like a lot of restaurants are way too big, and this will be more personal," he says. "I've been trying to open a restaurant for two years, but finding the right location was key. This space is the right size and it has character. I didn't want a glass box."

Their vision is a neighborhood restaurant where the food is both creative yet approachable.

"James and I are channeling restaurants that deeply inspire us, the kind you'd find in places like Chicago, California, and east Austin, where you don't feel weird going once a month," he says.

Brute will feature a main dining room with a regular menu, plus a separate lounge area in front where diners can come in for small bites and cocktails. The cuisine will be based on their travels and personal experiences.

"The food I like to cook combines my Dallas roots with Asian, a little Tex-Mex, and my experience of having lived in Hawaii for five years, where they mix up Americana with Thai, Filipino, and Japanese," he says.

They'll print a fresh menu every day, depending on what's in season and available. Murphy is already lining up local purveyors, including eggs from a small farm north of Fort Worth, and beef from Longhill Wagyu in Luling.

The bar program will include craft cocktails, a thoughtful wine list, and lots of AF.

"So many wine lists seem to have the same usual suspects, but we'd like to be more intentional," he says. "We're also going to have a bomb cocktail program and take the non-alcoholic selection seriously."

The main dining room will also offer a special program called "Let Us Feed You," inspired by something Murphy has seen done in some restaurants in California.

"It's our take on a tasting menu, with highlights of rare and cool dishes or something we might have in limited supply," he says.

While there will not be a "signature dish," Murphy is taking on a bold challenge.

"I'm going to do my best to have the best chicken dish in the state," he says. "I see all these restaurants these days doing duck and none of them can do chicken. It feels like running before learning to walk. I've learned to appreciate the complexities of doing a chicken dish well that celebrates the bird."

As for the name Brute, it's meant to be a double entendre, which gives a nod to both their food and wine goals.

"It's a play on 'brut' dry wine, and also the idea of raw and direct, with the same energy as restaurants like Animal on the West Coast," he says.

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