Speakeasy News

Dallas' newest speakeasy bar is a hip Argentinian hideaway in Bishop Arts

It's a cocktail in a bird-shaped glass.

Courtesy photo

There's a new bar in Dallas' Bishop Arts District which embraces one of the hottest recent trends: the speakeasy. Called The Branca Room, it's a concept created by bartender James Slater, and is now open at 324 W. 7th St., within Chimichurri, the authentic Argentinian restaurant from chef Jesus Carmona that opened in late 2020.

A release describes the Branca Room as an intimate speakeasy that celebrates the convergence of Argentine and Italian cultures. It's meant to be an intimate gathering space incorporating Argentine cultural influences with new techniques.

Slater is joined by bartenders Giovanni Alafita and Lauren Wahlstrom, who contributed to a cocktail menu with nods to classic and contemporary drink culture, including spirits long favored in Argentina and Italy.

The menu features 12 signature cocktails including:

Garduña (Match scotch, Fernet-Branca, strawberry-balsamic reduction, lemon)
Father Ernettis (Bombay Sapphire gin, Amaro, blackberry shrub, lemon, Topo Chico)
Order of the Foresters (Fernet-Branca, Green Chartreuse, Pisco Caravedo, pandan, lemon, and basil)

The Branca Room is also going above and beyond via endeavors such as making its own amaro and vermouth, a meticulous process that guarantees flavors that are unique and distinctive to the bar.

Beyond the menu innovation, the Branca Room will also host special events including a monthly Bourbon Night with rare, highly sought-after bottles for whiskey enthusiasts.

Speakeasy bars started surfacing as a trend around Dallas in mid-2021. "Speakeasy" could mean a hidden location, an exclusive vibe, or, as in this case, a "bar within a bar" with a different and/or special menu.

As for the name, it would be fun to think The Branca Room was named for Glenn Branca, a brilliant post-punk no-wave guitarist who died too young at age 69 in 2018, known for his use of volume, droning, and repetition who created guitar "symphonies" where dozens, even hundreds, of guitarists would play at the same time and create waves of noise. Probably not, though.

More likely the bar is named for Fernet-Branca, the most famous of the Italian bitters and one that's extremely popular in Argentina. Slater, who has worked at high-profile bars and restaurants such as IdleRye, Oak, Knife, Spoon, Five Sixty, the Joule, and the Network Bar in Trinity Groves, was nominated for Best Bartender in 2022 in CultureMap's Tastemaker Awards. He has a serious thing for Fernet and began creating his own version of Fernet-Branca, aged for 180 days, when Chimichurri opened.

"The-Branca Room concept began with ideas in 2021 with myself and my partner Jesus Carmona," Slater says in a comment. "Now we're finally open with the help of my all-star team Lauren and Geovanni. Thank you to the global brand, Fernet-Branca, and all those who saw this project written in the ink of tears."

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Hummus News

Revered family-owned Mediterranean restaurant debuts in North Dallas

Samantha Marie Photography

Zon Zon food spread

An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's hospitality group Yela Concepts led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

According to a release, it'll open on December 22.

Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

"We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

“The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting - we wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis,” says Yaser in a statement.

Mak went to college to sudy biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

"Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

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