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    Where to Eat

    Where to eat in Dallas right now: 10 restaurants to find this veggie rock star

    Teresa Gubbins
    Jun 16, 2017 | 1:59 pm
    Tempura cauliflower at House of Blues Foundation Room
    Hey now, the cauliflower at House of Blues' Foundation Room sure is pretty.
    Photo courtesy of Foundation Room

    Cauliflower is the unlikely vegetable rock star, moving from trendy dish to restaurant menu staple. In season year-round, pale and brainy, it's been embraced by restaurants that wouldn't give another vegetable a second look. And they're not just steaming the cauliflower and slapping it on the plate as a side. They're putting it on the center of the plate and making the most of its firm texture to do all sorts of magical things, from mimicking rice in a risotto dish to grilling it like a steak.

     

    Q. What's the nicest thing you can say about a vegetable? A. It's meaty.

     

    Here are 10 restaurants doing creative things with cauliflower:

     

     Black Walnut Cafe
    Small Houston-based chain is on the forefront of a trend of shredding cauliflower into small grain-like bits and treating it as if it were rice. Among its dishes introduced in the spring is a surprisingly creamy "risotto" made with cauliflower and topped with blackened salmon. Cauliflower rice is also on the menu at Snappy Salads and at Pok the Raw Bar in West Village. You can buy it pre-shredded in a bag at Trader Joe's.

     

     18th & Vine
    Upscale barbecue joint in Uptown Dallas is, surprisingly, not the first upscale barbecue restaurant to grill a mighty slab of cauliflower as if it were a steak. That credit goes to Woodshed Smokehouse, Tim Love's restaurant off the Trinity Trails in Fort Worth. Both cut a wide cross-section to mimic the size of a thick steak. They marinate it, then smoke it, so you get all the same flavors you'd get from a slab of meat. The cooked center is as juicy as a steak done rare.

     

     Happiest Hour
    Harwood District restaurant has a patio for miles and won CultureMap's Tastemaker award for best bar. Its menu of elevated bar snacks includes standards like wings, spinach-artichoke dip, a charcuterie board, and fried calamari. Its Kung Pao cauliflower takes the flavors of the classic Chinese kung pao chicken — peanuts and chili — and applies them to cauliflower clusters enrobed in a thick crunchy batter. You can get a single serving for $10 or a larger one for the group to share for $35.

     

     House of Blues/Foundation Room
    Foundation Room is the formerly private now-sultry nightclub tucked inside the House of Blues, where you can have a better-than-bar-food dinner Wednesday through Sunday nights. Its tempura cauliflower alone is reason enough to go. The tempura crust is super crunchy, while the cauliflower inside is just on the brink of tender and firm. The presentation in a balsa-wood circular box, lined with paper, is pretty, and it comes with two sauces: aioli and ponzu sauce.

     

     Lounge Here
    Chic restaurant-bar on Garland Road brings a much-needed place for ultra hipsters who live east of White Rock Lake and have nothing else. The cocktails are stunning, and the menu is definitely not your typical bar food. They do a cauliflower hash, served in one of those mini ironstone pans, with chunks of cauliflower spiced up with bits of tasso ham and chicken confit, and a fried egg plopped on top. Served with cornbread and arugula salad, it's a full meal.

     

     Moxie's Grill & Bar
    Canadian restaurant chain owned by Dallas Stars owner Tom Gaglardi opened a branch at The Crescent, the first in the United States. Along with lots of TVs and a nice atmosphere, it has a Korean-style fried cauliflower with spicy gochujang pepper sauce and jalapeño-lime dip that is far from run of the mill. Cauliflower is fried in a tempura batter, then tossed in the Korean pepper sauce until it is evenly coated — spicy, crunchy, hot.

     

     Public School 214
    California gastropub chain with a school-room theme has two branches in DFW, one in Uptown, the other in Addison, and both are on board with the cauliflower thing. Their Buffalo cauliflower takes all of the flavors of Buffalo-style chicken wings — the spicy hot sauce, the cooling blue cheese — but substitutes cauliflower for the chicken. The cauliflower comes in florets, which are breaded in rice flour and fried, for a light, crisp coating. They come with ramekins of hot sauce and blue cheese dip, hot and cold.

     

     Resident Taqueria
    Gourmet taqueria in Lake Highlands has all kinds of tacos on the menu, but the one for which it has become known is its epic cauliflower, inspired by a recipe that owner Andrew Savoie learned from New York chef Jean-Georges Vongerichten. Florets are thickly sliced, seared on the flat-top until caramelized, then steamed until soft. They're folded into a flour tortilla along with pumpkin seeds, crispy kale, and lemon-epazote aioli. The popularity has inspired others, such as Crush Taco ,to offer their own versions.

     

     Rise
    Cauliflower and Brie are a pretty classic combination, partnered the world over for luscious gratins, creamy bisques, and decadent dips. Dallas-based soufflé chain Rise, which is opening a branch in Fort Worth in 2017, pairs them in a savory soufflé that highlights the delicacy of their flavors. Usually flavors are fighting each other to emerge victorious, but cauliflower and Brie together are like a battle of restraint: Who is the subtlest flavor of all?

     

     Sixty Vines
    Grandiose pizzeria in Plano from the owners of Mexican Sugar and Whiskey Cake has many talking points, including good thin-crust pizzas and an expansive wine program. But its take on cauliflower has carved out a niche. They take an entire head of cauliflower, blanch until tender, then dredge with pesto, Parmesan, and lemon dill. They plop it on a wood board and you dive right in. Like much of what they do here, there is nothing subtle about this dish. It screams cauliflower.

     
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    Bar News

    Dudley's Sports Grill to open on Dallas' hot-hot Henderson Avenue

    Alex Gonzalez
    Jul 9, 2025 | 5:20 pm
    Dudley's Sports Grill
    Dudley's Sports Grill
    Dudley's Sports Grill

    A new sports bar is joining the mix on Dallas' hot-hot Henderson Avenue: Called Dudley’s Sports Grill, it'll open at 2927 N. Henderson Ave., in the space previously occupied by Smithy, a gastropub that closed in June after seven years.

    According to a spokesperson, Dudley's will open at the end of the summer — "we're only making a few cosmetic changes," the spokesperson says.

    Dudley’s is the brainchild of three Dallas bar veterans — Gabriel Rhodes and Jordan Carson (Christie’s), and Patrick Gorman (Ill Minster Pub). The trio debuted the concept in 2024, when they opened the first location in Rockwall.

    The bar is named after Carson’s grandfather, Floyd Dudley Hitt, who owned land in Rockwall and Royse City. Carson and Rhodes graduated from Rockwall High School in 2006 before coming to Dallas for other restaurant ventures — including working at Christies while it was still in Uptown. (It closed in 2020, then Carson partnered with Ashton Christie to reopen it on Greenville Avenue.)

    Their menu — devised by Dallas chef Eric Freidline, winner of CultureMap's 2019 Tastemaker Awards for Rising Star Chef — is elevated with a barbecue twist, with dishes like queso made with aged white cheddar, thick-cut bacon with fig glaze, brisket flatbread, and brisket grilled cheese.

    Cocktails include the mule served in a boot-shaped glass, and an old fashioned garnished with cinnamon and cloves. Dudley’s also boasts a variety of beers on tap, as well as an assortment of margaritas, all of which are served in ice-cold schooners.

    Dudley’s prides itself in maintaining an unpretentious ambiance, a place where regulars and newcomers alike feel comfortable and welcome — something they thought would work on Henderson Avenue.

     Dudley's Dudley'sAlex Gonzalez

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