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    Steakhouse News

    North Dallas steakhouse gets locked out and relocates to Frisco

    Teresa Gubbins
    Sep 15, 2020 | 5:11 pm
    III Forks steak fillet lobster dish 2015
    Now being served in Frisco.
    Photo courtesy of III Forks

    The Dallas location of III Forks Steakhouse has closed after being locked out by the landlord, but is setting up shop in a sister restaurant in Frisco.

    Located at 17776 N. Dallas Pkwy., the steakhouse shut down on September 9 after nearly 23 years at that location. According to a release, the ongoing impact of COVID-19 was the cause.

    The restaurant relocated to 1303 Legacy Dr., taking over the space occupied by its sibling steakhouse, Silver Fox; both are part of the portfolio of Dallas-based Consolidated Restaurant Operations, Inc. The restaurant reopened as III Forks on September 15, with new signage and other updates coming soon.

    III Forks' four other locations, including one in Austin, remain open.

    The restaurant's Facebook page said that the closure was due to "unresolved mechanical issues and the effects of the storm Wednesday afternoon."

    A staffer who answered the phone said that the landlord opted not to renew the lease, while a spokesperson for the landlord, Dallas Stake Investment, said they were locked out for nonpayment of rent. "We tried to work with them and gave them a lot of options, this went back over a long period of time, before COVID-19," he said.

    But III Forks' statement said it was entirely post-virus.

    "Despite the crisis brought on by the current pandemic, III Forks has been unable to reach a mutually acceptable solution to a dispute with the California-based absentee landlord of the Dallas North Parkway location," they said.

    CRO vice president Bill Watson said that the restaurant did have mechanical issues.

    "The storm brought on a shutdown of power which short-circuited a number of pieces of equipment," he said. "As we attempted to power back up, we reached an impasse."

    He said this is the only location where they've had an issue with an intractable landlord.

    "During the past six months, we have tried to engage every one of our real estate partners to work creatively and come up with a solution to allow for the continuance of business and rent to our landlords," he said. "In this environment, every other landlord has been working with us cooperatively."

    The Dallas location is unusually large with more than 25,000 square feet, big enough to accommodate gatherings of up to 900 — sadly useless during these times.

    "We had been contemplating moving to Frisco as a way to work out of our issues," Watson said. "We need to be operating in a location that is scaled correctly to how we see ourselves going forward as a steakhouse, and with a landlord we can we can rely on. We think moving to Frisco is an extraordinary opportunity for both customers and staff."

    III Forks was created in 1998 by restaurateur Dale Wamstad, who'd just left Del Frisco's Double Eagle Steak House. As noted by D Magazine, it was unlike other high-end steakhouses in Dallas, in that steaks came with sides such as duchess potatoes, sugar snap peas, and creamed corn.

    Wamstad sold it to Consolidated in 2000, when Consolidated was still owned by restaurateur Gene Street; Street left in 2007.

    Consolidated also owns the El Chico and Cantina Laredo chains, plus a few independents such as Lucky Cafe on Oak Lawn Avenue. They owned Cool River Cafe, which shut down in the spring.

    In April, CRO's CEO John Harkey said that the company had laid off 4,000 people, and called COVID-19 "devastating."

    closings
    news/restaurants-bars

    Hummus News

    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    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."

    openings
    news/restaurants-bars

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