In the Dallas dining world, newness is everywhere. There are new restaurants, new chefs, new owners, and new dishes being served all around. So much new! Here's the latest in Dallas dining news:
Panda Tea is a coming-soon tea shop opening in August at 5521 Greenville Ave., next door to Pho Is For Lovers. Manager is Chris Thretipthuangsin, brother of "Chef Eddy," who recently opened Sai Asian Bistro in Colleyville, and who previously owned Bite. Panda Tea will have a tea bar where it serves prepared teas, and will also sell loose-leaf teas.
City Hall Bistro is the new three-meals-a-day restaurant at the Adolphus Hotel, offering breakfast, lunch, dinner, and weekend brunch. Dishes include paella and pequillo peppers stuffed with short rib. They're framing the menu as consisting of things to be enjoyed individually by solo guests at the counter — no tables for you, solo guests! — or "layered" with other dishes to be shared by larger parties.
Lette Macarons, a new player in Dallas' macaron world from California, has opened its first branch in North Texas in Southlake, in the bustling Park Village complex at Southlake Boulevard and Carroll Avenue. Founder Paulette Koumetz was early on the macarons trend when she opened her first shop, then called "Paulette" — before she dropped the "Pau" — in Beverly Hills in 2010. Many customers compare her macarons to legendary shops in France such as the famed La Duree in Paris.
Village Burger Bar has a new owner: Firebird Restaurant Group, LLC, owner of Snuffers, El Fenix, Tortaco, and more. CEO Mike Karns called it "an excellent fit" for the Firebird Restaurant Group. Village Burger Bar founders Mike and Susan Matta were ahead of the "better burger" trend when they opened the first branch in Dallas' West Village in 2005; three other branches are in North Dallas, Allen, and the Shops at Legacy in Plano. Karns said that each restaurant would continue to be run by its existing team, and no menu changes are expected.
CiboDivino Marketplace has rolled out a series of summer seasonal pastas that sound light and refreshing, including fusilli with sautéed tuna, red onion, peas, white wine, and fresh parsley; corkscrew pasta with shrimp, tomato, asparagus, and pistachio; spinach fettuccine with mushroom, pancetta, and parsley; bowtie pasta with salmon, zucchini, leeks, tomato, and mint; and a gluten-free pasta stuffed with ricotta in pesto sauce, with walnuts and parmigiano.
Kenny's Burger Joint is offering two menu items showcasing the brisket from sibling restaurant Kenny's Smoke House. Kenny’s Smoke House BBQ burger features a half-pound patty topped with brisket, cheddar cheese, barbeque sauce, and jalapeños. Smoked brisket grilled cheese has brisket with three cheeses — cheddar, pepper jack, and white American — on Empire Baking sourdough bread.
Perry's Steakhouse & Grille, which began four decades ago as a small butcher shop in Houston, is celebrating its anniversary with a four-course for $44 special, offered throughout July. Makes choices from fried asparagus, pork chop bites, steak tartare, Caesar, kale salad, wedge, 6-ounce filet mignon, salmon, pork chop, chicken and roasted carrots, crème brûlée, dessert trio, chocolate peanut butter candy bar, or nutty d’Angelo.
Eureka, the West Village burger bar, has refreshed its brunch menu, served Saturdays and Sundays from 10 am-3 pm. Dishes include bread pudding French toast with blueberry compote and whiskey créme anglaise; chilaquiles with eggs, feta, purple onion, avocado, and pico de gallo; and fried chicken and sweet corn bread, with bacon and jalapeño-infused maple glaze.
Nemo Sushi, a handsome Asian restaurant in Plano on Park Boulevard near Midway Road, is continuing its innovative ways by offering trendy Korean-style fried chicken, with chunks of boneless chicken fried in a spicy batter and served with a red chili sauce. They also do chicken wings with fat French fries and an interesting corn salad. Since their opening in June 2016, Nemo has always had a range of sushi alternatives including shrimp with soba noodles, tofu teriyaki with mushrooms, and chicken katsu.
Hopdoddy Burger Bar has a couple of specials, one of which is a really novel flavor of milkshake. Called the Virgin Tart Shake, it's made with extra-virgin olive oil, house-made ice cream, lemon, and biscotti batter, then topped with whipped cream, candied lemon rind, and crunchy biscotti. There's also a black Angus burger with blue cheese, black pepper aioli, bacon, and fig and onion marmalade. They're available through July 25.
Sprinkles has specials for the month of July. The lemon blueberry cupcake is a lemon cake with blueberries, topped with lemon cream cheese frosting. There's an ice cream float made with vanilla bean ice cream and Owen's ginger lime mule mix. There's also crème brulee ice cream, a custard ice cream sprinkled with vanilla flecks and loaded with torched sugar shards.
Empire Baking Company has a cool summer option for its July Bread Of The Month: brioche pull apart bread, which you can use for rolls with your summer barbecue or as buns for sliders.
Blatt Beer & Table in Preston Hollow Village has a new cocktail and whiskey flight, which includes an exclusive Blatt Single Barrel Whiskey, made in collaboration with Jack Daniel Distillery. Served on an authentic barrel stave, the Blatt Tasting Flight highlights three whiskey blends including the Blatt Single Barrel Whiskey, Gentleman Jack, and Jack Single Barrel Rye Whiskey. It's a limited-edition whiskey that will be available while supplies last.
Baskin-Robbins. has partnered with DoorDash to launch ice cream delivery in 22 cities across the country, including Dallas. Ice cream consumers can get Baskin-Robbins ice cream treats delivered to their doorstep. Go to the DoorDash website at www.doordash.com/baskinrobbins or download the DoorDash app for Android or iOS.
Lark on the Park has appointed Ryan Barnett as its new executive chef. Shannon Wynne, who co-owns the restaurant across from Klyde Warren Park with partners Keith Schlabs and Larry Richardson, says in a release that Barnett "has the pedigree" for the job. Barnett has been in lots of kitchens including The Adolphus Hotel, Flora Street Cafe, Stephan Pyles, San Salvaje, and Neighborhood Services. He replaces Dennis Kelley and Melody Bishop, who are now prepping for a new restaurant, Up On Knox.