Vegan News

Dog Haus in Richardson goes beyond the expected with daring new tenders

Mmm, crispy, spicy, and planty.

Dog Haus

A restaurant that's kind of famous for serving meat is trying something new, something daring, something dare-I-say provocative: Dog Haus, known for gourmet hot dogs, sausages, burgers, and a chicken sandwich called the Bad Mutha Clucka, is adding new menu items that are plant-based. Gasp.

These are cutting-edge not only because they are plant-based, but also because they feature Beyond Chicken Tenders, the newest product from Beyond Meat, famous for its plant-based burger.

Beyond Chicken Tenders are crafted to look, cook, and taste like traditional chicken tenders, breaded crispy on the outside, and tender within. They're made from plant-based ingredients without GMOs, antibiotics, hormones, or cholesterol.

These new tenders are currently available at only a few places. Dog Haus is one.

They'll be serving the following plant-based creations:

Beyond Bad Mutha Clucka – Crispy fried Beyond Chicken tenders, lettuce, pickles, and miso ranch, served on King's Hawaiian rolls
Beyond The Hot Chick – Nashville-style fried Beyond Chicken Tenders, pickles, Haus slaw, and secret sauce, served on King's Hawaiian rolls

Dog Haus will also offer Beyond Chicken Tenders solo, if you wish to eschew the fixings.

All items will be available in-store, online and on the Dog Haus App, starting August 9.

Diners can also try offshoots via The Absolute Brands, a restaurant group comprised of Dog Haus and multiple unique concepts, inspired by Dog Haus' menu and served out of their existing locations and ghost kitchens.

Two of their virtual concepts – Bad Mutha Clucka and Jailbird – will also offer Beyond Chicken Tenders. These are available only via third-party delivery.

Bad Mutha Clucka will offer all of its fried chicken sandwich creations with the Beyond Chicken Tenders option
Jailbird will serve Crispy Fried Beyond Chicken Tenders with choice of tender flavor

Dog Haus Partner Hagop Giragossian says he and his partners Quasim Riaz and André Vener have always been on board with plant-based options including Beyond Meat burgers and plant-based sausages.

"Ever since Quasim, Andre, and I opened the very first Dog Haus in 2010, we've offered plant-based items for our guests," Giragossian says. "Whether you’re a meat lover or a vegetarian, Dog Haus provides the same dining experience by serving a wide variety of delicious plant-based protein creations. We’ve been proud partners of Beyond Meat for years, so we can’t wait to debut more innovative offerings featuring another one of their premium products."

Dog Haus is not the only concept best known for serving meat to have recently added plant-based offerings: Steakhouse chain Fleming's is doing an innovative plant-based wine dinner series this summer, featuring plant-based versions of some of their classic dishes. The plant-based train is leaving the station, people, you don't want to get left behind.

vegan

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 from 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," says Yaser in a statement. "We wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis."

Mak went to college to study 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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