News You Can Eat
In the Dallas restaurant world, everyone seems to be celebrating summer, with special limited-edition menus popping up everywhere. Now is the time, at least until the end of August, for Tuscan pizzas, shrimp ceviche, and tacos with mango and mahi mahi.
There are also new restaurants opening and new chefs.
Here's what's happening in Dallas dining press release news:
Tiki Loco is a new multi-pronged concept opening in Deep Ellum in the former Zini's Pizza spot at 2639 Elm St., near Trees. They'll be a counter-service place with healthy convenient food that includes coffee, tea, pastries, vegan tacos and flatbread pizzas, smoothies, juice, and shaved ice. It comes from Oliver Peck, who owns Elm Street Tattoo and is also on the TV show Ink Master. They aim to open in the fall.
Olive Garden has opened a location in Oak Cliff, at 3351 Canyon Bluff Blvd. The new restaurant features Olive Garden's latest design with new artwork, fabrics and materials, lighting, seating, countertops, and flooring. The menu continues to feature Italian favorites, such as lasagna classico and unlimited soup, salad, and breadsticks, as well as new dishes and limited-time offers throughout the year. The Tastes of the Mediterranean menu celebrates the flavors and cooking styles inspired by Italy’s Mediterranean coast with dishes like shrimp scampi and chicken giardino, with all entrées under 600 calories.
Dillas Quesadillas, the small local quesadilla chain, is opening its third location in McKinney at 3510 W. University. The quesadilla-centric restaurant explores Mexican food with an American flair in items such as the “Lone Star,” with brisket, red onion, BBQ sauce, cheese, and jalapeño ranch. Dillas was founded by husband and wife duo Kyle and Maggie Gordon, who opened the first location in 2013 in Plano, then opened in Frisco in 2017.
Creek Cafe, the mom-and-pop restaurant in the middle of Lakewood, had such success with its vegan omakase that they've launched a weekly "Vegan Night" every Wednesday. From 4-8 pm, you can get a three-course dinner with appetizer, entree, and dessert for $25. Last week's debut began with shiitake stew with homemade pickles, and featured a chef's plate of spicy eggplant with taro croquettes, carrots with cashew cream, a zucchini-tomato-tofu millefeuille, and a cucumber-seaweed salad.
Zoli's Pizza, the killer pizzeria in Addison, has a new brunch menu. A breakfast sandwich has pistachio mortadella, bacon, egg, and provolone on a seeded roll. Cinnaknots are a housemade sweet dough rolled with cinnamon and sugar and glazed with cream cheese frosting. Lemon ricotta pancakes are topped with blackberry compote and Nutella. A frittata has eggs, onions, spinach, feta, pepper, and jalapeno pesto, served with a torn garlic knot and arugula salad. Really, the garlic knot is torn? Send it back. Cast-iron polenta has cheddar, grandma sauce, prosciutto, and egg. Brunch pizzas include the Saturday Morning Fever with mozzarella, potatoes, scrambled eggs, ham, bacon, tomato, mushrooms, hollandaise, and an "everything bagel"-seasoned crust.
Village Burger Bar has two new menu items with Hatch chiles. The Hatch chile cheeseburger has a Hatch chile, provolone cheese, tomato, and avocado aioli. The Hatch chile chicken sandwich has a Hatch chile, Monterey jack, mixed greens, tomato, and avocado aioli. Hmm they sound very similar except for the cheese. They're $7.50 and will be available through the end of August.
Da Mario, the Italian restaurant in Frisco, has a new August menu with food and wines inspired by the region of Sardinia. There's pasta with shrimp and Branzino; pork roast; and saffron ricotta-filled cakes. This is part of the restaurant's goal to introduce a seasonal menu each month inspired by the different regions of Italy.
Pinstack has a trio of seasonal dishes it'll be serving through the end of August. There's a Tuscan cauliflower pizza on a cauliflower crust, with red bell pepper, broccoli florets, red onion, mushrooms, goat cheese, and pesto sauce. OK that sounds like a keeper. There's a red Thai chili chicken with grilled summer vegetables and coconut white rice; and cream of broccoli soup served with a Parmesan crisp.
Mimi's Cafe has a summer menu of five new dishes, available through August 29. Shrimp ceviche has shrimp, pineapple salsa, and diced tomato with tortilla chips. Citrus chicken salad has lemon-grilled chicken, avocado, mandarin oranges, walnuts, and feta cheese tossed in red wine shallot dressing with mixed greens. Shrimp salad has two grilled shrimp skewers on mixed greens with pineapple, mandarin oranges, and strawberries. Seared mahi-mahi is topped with pineapple salsa and served with green beans and rice. There's also Key lime pie and cocktails.
Fuzzy's Taco Shop has a limited-time summer menu running through September 2, with mango mahi tacos and a Baja shrimp bowl with roasted corn, black beans, cilantro-lime rice, tomatoes, red onion, and avocado on lettuce. Drinks include a frozen margarita with shot of tropical syrup, and a mule with a splash of lemonade concentrate.
Valencia Group's Texican Court, the retro-inspired court hotel located in Irving slated to open in the fall, has appointed a chef: Patrick Hildebrandt. He'll oversee a menu with native Texan flavors that highlight a smoky element such as grilled pork chops, smoked polenta, charred shrimp, and blistered tomatoes. Hildebrandt comes to Texican Court with over a decade of experience in the hospitality and restaurant industries including Sweet Basil in Vail, Colorado; the Empty Stomach Group in San Antonio; and The Hollow in Georgetown. He'll oversee the hotel’s food and beverage operations, including the tequila bar, Two Mules Cantina restaurant, the pool area as well as catering and room service.