News You Can Eat
Brunch and Asian doughnuts raise this round of Dallas restaurant news
Openings and closings are at a lull around Dallas in these sleepy mid-June days, but there's still restaurant news to report. There is always restaurant news to report. There are new menus. New dishes. New drinks. New chefs.
Here's what's happening in Dallas restaurant news:
Kessler Pie Co. has opened a pop-up shop in Victory Park, after winning a pitch competition produced by NextSeed. Kessler Pie Co. will go into the space at 2404 Victory Park Ln., next to Chad Rookstool, in what was once a clothing store called G Star Raw. Hmm with that name, no wonder it closed. Kessler Pie Co. will be open Wednesday-Sunday 10 am-8 pm, through the end of August. The shop will serve its signature pies in a jar as well as traditional pies, whole and by the slice. Kessler Pie Co. opened its first location in Oak Cliff in 2016 starring the baking skills of Armida Ortega and her two daughters, Miriam Ortega and Deborah Cano.
Pei Wei has new things on its menu, including two small plates and a dessert. There's chicken lettuce wraps with chicken, shiitake mushrooms, water chestnuts, scallions, and garlic. These have always been on the menu but now you can get them as an individual serving. There's a miso side salad with mixed greens, tomato, carrot, and red bell pepper. But let's get to the winner: Thai Donuts, fried to order, tossed in cinnamon and sugar, and served with sweetened condensed milk dipping sauce.
Del Frisco's Grille has revitalized its brunch and cocktail menu in its restaurants in Dallas, Fort Worth, and Southlake. Available from 11 am-3 pm Saturday-Sunday, the brunch menu features 10 new, chef-driven dishes such as Nonna’s pan cinnamon rolls topped with bourbon-espresso caramel sauce; lemon ricotta pancakes; greens & grains bowl; smoked salmon tower; short rib hash. New cocktails include Bloody Mary made with horseradish-infused vodka; watermelon frozé with Jean-luc Colombo Rosé; crack coffee spiced with chai and cinnamon whip; and a Spanish gin & tonic with a juniper berry-infused ice cube.
Lazy Dog Restaurant & Bar has released a new beer, called Huckleberry Haze IPA, and three new summer dishes: grilled aritichokes, chili peanut wings, and best of all, mini corn dogs.
Mutts Canine Cantina has introduced a new chicken sandwich. A lightly fried, two-hour dry-brined chicken breast is topped with American cheese, three pickles — if you only get two, feel free to complain — and Szechuan peppercorn sauce. Served on a wrong-side-out soft wheat bun, it'll debut on June 24.
Ocean Prime has a seasonal fish dish: Alaska halibut with fingerling potatoes, haricot vert, tomatoes, and cauliflower puree topped with an orange vinaigrette and caviar. It's $51 and it'll run through the summer.
3Eleven Kitchen & Cocktails has a new low-ABV cocktail called the Jacqueline Spritzer. Paying homage to the beloved former First Lady, the spritz is made with pinot gris, a splash of soda & lemon twist, served with a side sipper of Grand Marnier Raspberry Peach.
El Fenix Mexican Restaurant has teamed up with Patrón to create a limited-edition margarita using a custom barrel of El Fenix Patrón Barrel Select Reposado made specifically for its 100th anniversary. The Centennial Margarita will include this special tequila, Patrón Citronge, lime juice, and simple syrup. It's $9.99 at all 22 locations while supplies last.
Up On Knox has a new chef: Matthew Wilbur, a classically trained chef with 15 years experience in the industry. Wilbur previously worked at Bouchon at The Venetian in Las Vegas, Alex at Wynn Las Vegas, Citronelle at Carmel Valley Ranch, and more. He worked at the Joule Dallas hotel overseeing banquets and catering for almost two years, where he met Junior Borges, who he now rejoins. His new dishes for Up On Knox include roast chicken and hamachi crudo with pea relish, avocado, and lobster roe.
Pei Wei part 2 involves their new prototype store in Las Colinas. Located at 7600 N. MacArthur Blvd., it's been reimaged with new graphics, digital menu boards, furniture, and modern lighting. The ordering line now queues along the kitchen so guests get a behind-the-scenes view. There's a new mural, new uniforms, music playlist, beverage menu, and a special take-out station for guests who order online or through the mobile app complete the transformation. Much new.
Bullion made the list of best wine restaurants in America for 2018 by Wine Enthusiast magazine, which spotlights restaurants with the best, most innovative, and thoughtful wine, dining, and service. Bullion is one of 59 restaurants new to the list. What they say: "Where many of the new crop of classic French restaurants have a retro feel, Bruno Davaillon’s dramatic spot feels modern and personal. The extensive all-French wine list is especially strong in selections from Burgundy and Davaillon’s native Loire."
After years of dormancy, the Slow Food Dallas-Fort Worth Chapter is ramping up again and is teaming with the White Rock Farmers Market to recruit new members. Slow Food DFW members will be in a booth every Saturday in June to sign up new and returning members and encourage participation in a local product recipe swap. Founded in 1989, Slow Food is a global, grassroots organization. The White Rock Farmers Market is at 15154 Russell Ave. (at Garland Road) every Saturday from 8 am-1 pm.
Bon bons by Kate Weiser Chocolate. Photo courtesy of Kate Weiser Chocolate