So Many Ks
Restaurant action around Dallas-Fort Worth won't stop, can't stop, with openings, closings, new menus, and tiki drinks. If you're looking for dishy tidbits on restaurants that are newsy but not quite long enough to warrant their own story, then by golly you have come to the right online digital news site.
Here's what's happening in Dallas restaurant news this week:
LemonShark Poke has opened its first DFW location in Irving. LemonShark, you may recall, is the California chain launched in 2016 by Tobi Miller, founding guitarist of hit rock band The Wallflowers, and ex-racecar driver Richard Gottlieb. It now celebrates its first location in Texas, in Las Colinas in a former Subway shop at 901 W. Royal Ln.
LemonShark has your prototypical signature bowls featuring ahi tuna, salmon, albacore, spicy salmon and tuna, and tofu. It also has build-your own bowls with many options of rice — sushi, brown, forbidden, bamboo — and two dozen toppings such as pineapple, mango, corn, carrots, water chestnuts, and watermelon radish.
More LemonSharks are coming including a location at the CityLine mixed-use complex in Richardson.
Homewood is the name of the restaurant from chef Matt McCallister, going into the former Beck's Prime space on Oak Lawn. McCallister is posting photos on Instagram of smoked maitake mushrooms, preserved tomatoes, and other delicacies, while renderings by a group called Design Hound show an open-fire hearth and direct views into the kitchen.
Beard Papa's, a Japanese chain that does cream puffs, will open two DFW locations, in Frisco and Plano, at 2301 N. Central Expwy. The chain has more than 500 locations around the world. Its cream puffs come in flavors like matcha and honey butter. It also does cream puff ice cream sandwiches and a circular, custard-filled pastry called Paris-Brest.
East Hampton Sandwich Co., the Dallas sandwich chain, has a batch of new dishes, including one for breakfast called the Gurney’s Special with egg, American cheese, hash browns, and white truffle hot sauce. For lunch and dinner, there is the Polo Club Pesto with chicken, sun-dried tomato spread, mozzarella, and pesto; lemon Caprese with tomato, mozzarella, basil, and arugula; prosciutto de parma with prosciutto, goat cheese, green apple, arugula, and candied fig jam; goat cheese and avocado; and a patty melt with thin patties, Seagram’s white American cheese, bacon, arugula, and pickles. New sides include summer slaw, arugula salad, and potato salad.
Truluck's has a new power lunch featuring three courses including dessert for $30. Openers include salad and lobster bisque. Entrees include salmon, trout Amandine, pork chop, churrasco steak, ahi tuna, chicken linguine primavera, roasted Amish chicken, Wagyu country-fried steak, and beef tenderloin medallions. Dessert includes carrot cake, creme brulee, or chocolate malt cake.
Local Traveler, the restaurant off White Rock Trail, has introduced a collection of traditional tiki drinks on draft along with tiki-inspired beers and rare rums. They've turned the back covered patio into a place to do tiki type things, which consist of tacos and tiki drinks. But it's only on Tuesdays, which they've dubbed Tiki Tuesdays, from 6 pm until they close.
Jack's Kitchen, the Southern restaurant in East Dallas, is now open for lunch, Monday-Friday 11 am-2 pm, and has plans to launch brunch in September.
Frost Gelato, the gelateria at Preston Hollow Village, has new limited edition flavors, including honey lavender and pear Riesling. Both are said to be light and refreshing, at least that's what the press release says, and they'll be available through the end of August.
Yogurtland, the fro-yo chain, has three new flavors: dairy-free coconut cream pie, nectarine-peach orange tart, and strawberry rose frozen yogurt. Coconut cream pie is the second time Yogurtland has offered a dairy-free coconut milk yogurt. It combines traditional graham cracker and pie flavor notes in a coconut milk base. Along with three new flavors, Yogurtland also has two new toppings: cotton candy fizzies and sour rainbows.They're available through August.
Starbucks has two new blended coffee drinks featuring plant-based protein. Protein Blended Cold Brew is a nondairy beverage made with Starbucks Cold Brew, alternative milk, and plant-based proteins that's a good source of protein for people who are fixated on protein. The beverage capitalizes on the popularity of Starbucks Cold Brew and the growing interest in plant-based proteins. There is Almond, made with almond milk, almond butter, banana-date fruit blend and ice; and Cacao, made with coconut milk, cacao powder, banana-date fruit blend and ice. Other Cold Brew options include Nitro DRAFT Cold Brew and Cold Foam Cold Brew.