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    Taco News

    Ex-chef at Dallas' French Room opens enchilada joint up by Richardson

    Teresa Gubbins
    Oct 20, 2020 | 1:56 pm
    Lada enchilada
    Lada is a restaurant specializing in enchiladas and other Tex-Mex dishes.
    Photo courtesy of Lada

    A new restaurant is coming to Dallas that's centered on enchiladas. Called Lada Restaurant, it's a fast-casual eatery near Richardson from chef Michael Ehlert, who was previously at The French Room and Mirador.

     

    According to a release, it'll open at 6859 Arapaho Rd., #601, at Hillcrest Road, in mid-November.

     

    Ehlert says in a statement that he's into enchiladas, which is a good thing since he's about to be making a lot of them, or so he surely hopes.

     

    "The opportunity to create a new restaurant concept and build Lada's menu around a traditional Tex-Mex dish is one that I'm excited to be a part of," Ehlert says.

     

    His enchiladas will feature distinctive and inspired ingredient combinations which it took him more than two years of experimentation to devise.

     

    Tortillas will be made in-house from heirloom blue corn grown and milled in Texas. There will also be traditional Tex-Mex comfort food, local beers, wine, Micheladas, and "aquas frescas."

     

    The menu has six enchilada options:

     
       
    • beer-braised chicken which has a cutesy name: "Tipsy Chicken"
    •  
    •  mahi with queso fresco and mild chipotle sauce - don't want it too spicy
    •  
    •  steak with cheddar cheese and cider glaze
    •  
    • a cheese enchilada with ricotta, cheddar, tomato, and avocado
    •  
    •  carnitas with butternut squash, Oaxaca cheese, and mustard greens
    •  
    • shiitake mushroom with Swiss chard, Oaxaca cheese, arugula, and tomatillo sauce
    •  
     

    There are three tacos, all $5:

     
       
    •  cod with cabbage
    •  
    •  shrimp with jalapeno honey
    •  
    •  caulifower with almond cilantro pesto and raisin salsa
    •  
     

    The cod taco also has a cutesy name: "Hook, Line, & Tempura." Bet you an exorbitant fee that Ehlert hired a "menu consultant." If he did, he didn't get his money's worth, because the name of the restaurant is screaming for an apostrophe: 'Lada. That'll be $250.

     

    Lada also has tortilla soup, and three entree-style salads, $11 each: kale-quinoa salad, black rice salad, and arugula-carrot salad. For the quality of the ingredients, the prices are pretty good.

     

    The restaurant has a 2,500-square-foot interior space and a 1,000-square-foot patio, and was designed by Michael Hsu Office of Architecture and FÖDA — you can tell they're artistic because of the umlaut.

     

    That team has created what the release calls an authentic brand experience that includes a hand-woven tapestry menu board and an earthy, home-like look and feel.

     

    This is not the first restaurant dedicated to enchiladas to open in Dallas: Back in 2011, veteran restaurateur Monica Greene opened a place in Oak Cliff called BEE: Best Enchiladas Ever, which now that you mention it, also had a cutesy name. It lasted a year.

     
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    Chicken & Waffles News

    Celeb-owned Johnny's Chicken & Waffles opens second DFW location

    Teresa Gubbins
    Jul 15, 2025 | 4:07 pm
    Johnny's Chicken & Waffles
    dallas.culturemap.com
    Johnny's Chicken & Waffles

    A restaurant dedicated to chicken & waffles with celebrity ties has doubled down on Dallas-Fort Worth: Johnny's Chicken & Waffles, founded by reality TV star Crystal Smith; her ex-husband singer Ne-Yo; and Karlie Redd (VH1’s Love n’ Hip Hop), has opened a location in Fort Worth, at 2707 Race St. #117.

    The restaurant opened softly on July 11, with an official opening coming on July 22.

    This marks the second location for the brunch favorite: AFter debuting the concept in 2020 in the Atlanta area, they opened a location in Dallas at 1326 Botham Jean Blvd. in 2024.

    Chicken & waffles, their signature dish, takes its cue from the famous Roscoe's House of Chicken & Waffles in southern California (although the dish originated in Harlem at a place called Wells Famous Home of Chicken and Waffles).

    Johnny's menu lets diners mix-and-match: You choose how you want your chicken and then a flavor of waffle, so you can customize your chicken-and-waffle situation to order.

    • Chicken comes in choice of whole wings, tenders, Buffalo wings, or a combo
    • Waffles comes in choice of buttermilk, pecan, red velvet, or strawberry

    Their other big signatures include mac & cheese which you can order with chicken tenders, fried shrimp, or fried lobster tail, for $29.95; and cocktails served in mason jars, such as bloody Marys, margaritas, espresso martini, and a strawberry lemonade with cognac.

    They also have entrees like Cajun penne pasta, brioche French toast stuffed with cream cheese, fried shrimp basket, catfish & grits, and salads like a kale Caesar. Most items are priced between $22 and $30.

    Operations manager Randy Lamp says that the Dallas restaurant has been such a smash — always busy, and especially on weekends, when brunch draws big lines — that expanding was a no-brainer.

    "We thought, we have this wildly successful restaurant here, it makes sense to open something in the area — but not right in Dallas," Lamp says.

    They scouted about 20 locations, but it didn't take them long to narrow it down to Fort Worth, where they opened at at 2707 Race St. #117.

    "Race Street fit a lot of same criteria as our Dallas location," Lamp says. "It's centrally located but it's not in a saturated retail area, and that is to our benefit. We are careful in how we choose our neighborhoods and spaces."

    Lamp says that the Dallas location "showed us some things about ourselves that we liked learning."

    "One lesson we learned from Dallas is that you don't need foot traffic for brunch," he says. "People don't mind driving somewhere to get brunch. So a standalone spot with good parking becomes a positive. The Race Street location has a great parking lot right behind it, and there's no one nearby that's going to get mad if we have people waiting in line."

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