Breakfast News

Sunny restaurant does brunch and breakfast all day at new Dallas location

Or maybe you like 'em scrambled.

Photo courtesy of Sunny Street

It's gonna be omelets for days in Carrollton with the opening of Sunny Street Café, an all-day breakfast restaurant opening at 2150 N. Josey Ln., just south of George Bush Turnpike, in Carrollton.

According to a spokesperson, the restaurant will open on October 9.

This will be the ninth location in Texas for Sunny Street Café, a small fast-casual chain founded in Dublin, Ohio in 2007 that serves breakfast and lunch, from 6 am-2:30 pm daily. It also has locations in Ohio, Illinois, Missouri, Alabama, and Edmonton, Alberta.

The menu ranges from pancakes and eggs benedict at breakfast to Buffalo chicken salad and "big" BLTs at lunch. They're also very big on breakfast and lunch catering, with boxed breakfasts and lunches plus fruit and sandwich platters.

In addition to basic breakfasts with eggs, toast, and choice of bacon, sausage or ham, there are meat-centric breakfasts combining eggs with chicken-fried steak or smoked sausage; all of the above come with choice of hash browns, grits, or fruit.

The Power Breakfast is their "healthy" (ish) option with scrambled egg whites, chicken sausage, fruit, and toast. They also have a strong juice game with not just orange but carrot and "green" juices.

There are omelets, cinnamon roll pancakes, bananas foster pancakes, and French toast. Specialty items include a breakfast quesadilla with eggs and black bean and corn salsa; a burrito with egg, sausage, onion, peppers, cheese, and potatoes; and a protein wrap with egg whites, spinach, and chicken sausage.

"Loaded" hash browns come with eggs and sausage gravy. There are also biscuits stuffed with sausage, peppers, onions, and cheese, topped with sausage gravy.

Lunch has sandwiches such as a Reuben, grilled cheese, and turkey club. There's a black Angus burger, chorizo chili, and a chicken flatbread.

In September 2017, a franchise group signed a deal to add 20 new locations in Dallas-Forth Worth over the next four years. Those kinds of deals are often more talk than action, but lo and behold, they've opened five locations in North Dallas, Roanoke, Little Elm, Willow Park, and Coppell, joining three previously established locations in the Tarrant County cities of Weatherford, Haltom City, and North Richland Hills.

This newest franchise development slated for the Dallas-Fort Worth area represents significant growth potential for the chain, notes Mike Stasko, vice president of brand strategy for Columbus, Ohio-based Sunny Street Cafe.

Serving up a menu of all-day breakfast and lunch in a warm, community atmosphere, Sunny Street Cafe is uniquely suited for the welcoming arms of the Texans.

Sunny Street Cafe VP says in a release that the chain focuses on a menu that is "chef driven and guest friendly — comfort food reimagined," he says. "Our bright, comfortable cafés serve as a gathering place for communities that we strive to connect with."

The locations have been both new construction and second-generation opportunities that have been renovated. Sunny Street recently executed an evolutionary redesign that emphasizes a bright and welcoming feel, with a modernized interior layout and décor that includes a wood feature wall, butcher-block tables, counters, and seating.

Oyster News

New NOLA-style lounge to open above S&D Oyster in Uptown Dallas

Samantha Marie Photography

Cache Lounge above S&D Oyster

A new NOLA-style lounge is coming to Uptown Dallas: Called Caché, it'll be a refined, New Orleans and French-inspired cocktail lounge located above the legendary S&D Oyster Company opening at 2701 McKinney Ave. on August 29.

Tucked above S&D, it'll go into a previously unused office, now a 600-square-foot lounge with vaulted ceilings, wood-burning fireplace, and balcony overlooking S&D’s New Orleans-style courtyard.

Caché will have its own distinct identity while honoring the legacy of S&D, offering a cozy, elevated space with cocktails, fine wine, and New Orleans-inspired small plates.

Ryan Bellomy says, “Our parents would drive us to S&D when we were kids, and it’s been a staple for the city for as long as we can remember. Herb and Mary Kay Story brought the flavors of the Gulf Coast to Dallas in 1976, and the New Orleans-style courtyard and patio that was added in 2014 has been a favorite spot for us. We were honored in 2023 when Herb allowed us to acquire S&D, and we take seriously our responsibility to preserve this piece of our city’s history. With Caché, we wanted to honor S&D’s legacy while creating something completely new—a warm, inviting lounge where guests can enjoy world-class cocktails and small plates in an elevated, intimate setting, building on the tradition and spirit of S&D.”

Cocktails
The cocktail program is by beverage director Shane Scully, who was most recently Beverage Director at Petra and the Beast, but has worked in Southern California and Las Vegas.

“The foundation of our drink program is rooted in history,” Scully says in a statement. “When I traveled to New Orleans, I was surprised by how much of the city’s cocktail scene—both classic and contemporary—remains grounded in traditional cocktail history. New Orleans has one of the richest cocktail traditions in the world. I wanted to capture that authenticity while blending in contemporary techniques and inventive ingredients. Every drink tells a story, and every detail—ice, glassware, garnish—is intentional.”

Cocktails include

Oyster Co. Martini, a twist on the classic Vesper-style martini with roasted Gulf oyster shells infused into vodka
American Graffiti - Scully’s take on a sazerac, with Sazerac Rye, cognac, Madeira wine, cola syrup, and cherry bitters
Riffignac - a “riff” on the classic New Orleans cocktail, Roffignac, featuring salted honey cornbread–infused cognac, raspberry and champagne shrub, and corn cream soda
Chantilly Lace with vanilla and cacao-washed vodka, amaretto, crème des Quatre, and Blanc de Blancs
Café Brûlée - blending the classic New Orleans café brûlot with an espresso martini, with brandy, café amaro, chicory cold brew (using Café du Monde coffee), egg (for creamy texture) and a brûléed cinnamon-and-clove demerara sugar
Maison Verte with Don Fulano Fuerte , house chartreuse blend, basil eau de vie, and pineapple cordial
Hurricanrana, an elevated version of the classic New Orleans hurricane, made with Worthy Park 109 and spiced rum blend, lemongrass fassionola and lime.

Caché’s wine program is by Advanced Sommelier Jesse Rodriguez, whose career spans some of the country’s most celebrated kitchens and wine lists. He was Head Sommelier at The French Laundry, and has led luxury and fine dining beverage programs across the U.S., including Addison in San Diego and Montage International.

The initial wine list at Caché features 18 wines by the glass and bottle: sparkling wines, crisp whites, rosés, and reds from France, California, and beyond; it will expand to approximately 70 wines later in the fall.

Food
Caché also elevates the small plates experience, offering a selection of refined New Orleans-inspired items. Guests can indulge in a luxurious caviar service, with choices of Siberian Baerii, Kaluga Hybrid or Smoked Trout Roe; Deviled Eggs - panko-crusted with creole filling, lemon zest, chive and truffle pearls; Black-Eyed Pea Hummus with tahini, topped with field pea and pepper relish; Steak Tartare with beef tenderloin, pickled strawberry jam, dill, chive emulsion, garlic oil, served on crostini; and a Charcuterie & Cheese Board showcasing assorted meats, seasonal cheeses, house cornbread, candied pecans, pepper jam, and pickle medley.

Folding glass doors open to a balcony overlooking the courtyard, while a zinc bartop, antique-mirrored fireplace, and cozy seating nooks create an old-world charm. A crystal chandelier and velvet drapery add the finishing touches to its elevated atmosphere.

Bellomy Hospitality Group was founded by Ryan, Sean, and Beau Bellomy, who own S&D Oyster Company, Rex’s Seafood & Market, and have partnered with Julio Pineda and Cristian Lujano in Sueño, each reflecting a dedication to craftsmanship and hospitality excellence.