BBQ News

New Dallas restaurant K's House brings Korean BBQ to Trinity Groves

BBQ is here.

Photo courtesy of K's House

Trinity Groves has a new restaurant doing a new cuisine: Korean BBQ. K's House, at Cypress at Trinity Groves, is a prototypical Korean BBQ restaurant featuring table-side grilling, that opened on May 30, according to a release.

Cypress at Trinity Groves is the first mixed-use project in the West Dallas development, across Singleton Boulevard from the Trinity Groves restaurant incubator.

According to the release, K's House is striving for authenticity, with many ingredients imported from Korea and family recipes from owner Sammantha Kang, passed down for generations.

Each table grill features down-draft ventilation, so it doesn't get smoky. Meats for grilling include boneless short rib, ribeye, beef bulgogi, pork belly, chicken, seafood, and pork shoulder blade that's been double-marinated in coffee then wine.

Other Korean specialties prepared by the kitchen include bibimbap, hot stone bibimbap, beef, and pork short ribs that take a week to prepare and marinate, and soft tofu soup featuring a sauce made from 17 ingredients and fermented for four days.

The meal comes with banchan, aka Korean side dishes, which rotate daily and might include kimchi with cabbage flown in from Korea; cucumber; fish cakes; and Korean-style potatoes.

The restaurant will also offer rotating and seasonal specials such as shabu shabu.

A separate menu for lunch features Korean tacos and sliders made with kimchi pork belly or beef, pork or chicken bulgogi, and Korean style Ramyeon, a ramen-like soup that the release says became popular in Korea in the 1960s.

"At K's House, we feature a mix of traditional, approachable Korean dishes with modern touches that you’ll only find at our restaurant," owner Sammantha Kang says in a release. "While you enjoy the meal, we want to be able to give you a history of Korean food and why it’s prepared the way it is. We have some recipes on the menu that have been made for hundreds, even thousands of years in Korea with little change."

In addition to a full bar, K’s House will feature cocktails made with specialty Korean liquors. "Korean food is about sharing great food with family and friends," Kang says.

K's House joins other restaurants Dulcet Café, BingBox Snow Cream, and Steam Theory Brewing, along with a bank, barber shop, and apartments.

K’s House will be open for lunch and dinner daily beginning June 3. They'll also stay open late with a nightly Night Owl menu from 10 pm to 2 am, available for delivery only.

openings

Omakase News

Downtown Dallas restaurant Sauvage expands with new dining twist

Sauvage

A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.

The restaurant opened in September with a set menu featuring 16 to 18 courses — wild game, seafood, vegetables, and dessert — all cooked via grill and smoker.

While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.

"We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting — so we built something for exactly that," Casey says.

They've introduced a new three-course "Cocktails & Bites hour" featuring three dishes, each paired with its own cocktail, served from 5–6 pm on weekdays.

Last week’s menu consisted of:

dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger
foie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters
jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice

The new offering continues their pattern of pairing courses with cocktails rather than wine — an approach they've embraced since opening. "Limiting pairings to wine can get boring — it so often ends up being one expensive red after another," Casey says.

You can make a reservation on Tock, or just walk in and grab a seat.

Caviar
They've also added a new version of their classic menu: no caviar.

"Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience," Casey says. "With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?"

Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.

downtown