If you are hip and hungry in Dallas, you are probably on Lower Greenville. This street's ongoing revival has seen a raft of restaurants whose casual spirit (and mid-range prices) draw young professionals in droves. Boo to the crawling traffic but yay to lots of great places to eat.
Here's our list of sort of new, very hot Greenville Avenue eateries:
BB Bop Seoul Kitchen
Asian fusion restaurant chain specializes in bibambap, the Korean rice bowl topped with stir-fried vegetables and proteins. This branch on Lower Greenville stretches into inspired entrées such as Korean-style fried chicken and kimchi fries topped with meat and spicy sauce.
Blind Butcher
Restaurant-bar from owners of East Dallas bar Goodfriend is a meat palace where chef Oliver Sitrin makes his own sausage, utilizes edgy body parts like ears, and assembles picture-perfect charcuterie boards. It jumps pretty quickly into trends such as poutine but does them up with a "top this" twist. In the case of the poutine, that means three versions, with duck fat fries, house-made pork belly, or mushrooms.
Clark Food & Wine Co./C'Viche Tequila Bar
Upscale gastropub and adjoining tequila bar comes from chef Randall Warder and his wife, Courtney, with plates both big (pork chop) and small (Saltine-crusted oysters). Both concepts are casual and practical, offering the option of a drink and a quick snack such as a flatbread topped with smoked chicken, or else a sit-down dinner for real.
504 Bar & Grill
Sports bar offshoot of Dodie's has a limited menu with some of Dodie's New Orleans dishes, plus upscale bar food such as grilled oysters. The combination of beer, gumbo, po' boys, and lots of big-screen TVs is hard to beat.
Pints & Quarts
Hot dog and burger joint from Brooke Humphries (Barcadia, Mudsmith) has a 1950s gas station theme, with cheerful colors and a patio in front at the nexus of Greenville and Ross. Other than burgers and hot dogs, the menu is small, with a couple of sandwiches and some fried sides such as fried pickles. But there's a full bar.
Rapscallion
Sibling of Boulevardier does upscale yet solid Southern food as imagined by chef Nathan Tate. Short rib steak comes with hominy casserole; redfish is accompanied by crawfish hush puppies. The signature dish is chicken, either rotisserie or done in the Nashville style, spicy hot. The wine list is lengthy and serious.
Remedy
Here's the ultimate nostalgia trip for the twentysomething, exemplified by chef Danyele McPherson, who gives a chef's twist on the dishes of her youth. There's gourmet tomato soup, gourmet macaroni and cheese, and a bologna sandwich but with bologna that's made in-house. A fountain serves up pricey carbonated drinks and mixology-style cocktails.
Shivas Bar & Grill
Greenville Avenue gets an Indian option at Shivas, which serves both Northern and Southern Indian food with a full bar. Husband-and-wife team Ramesh and Sumathi Sundaram share duties, with raves for Sumathi's home-style renditions of dishes such as tandoori prawns and vegetable biryani.
Wabi House
Ramen arrives on Greenville Avenue with the official opening of Wabi House, an izakaya-style modern Japanese restaurant from chef Dien Nguyen. It serves ramen, small plates, and cocktails, targeted to the late-night crowd. The menu features about 20 items, with several ramen options, including one that's vegetarian.
Yucatan Taco Stand
Fort Worth-bred taco chain was early on the taqueria trend. It shares DNA with Fuzzy's but has a more upscale vibe. Its fish tacos are exemplary, but the menu also includes funky dishes like burrito "bowls" and nachos topped with pork. Selection of tequilas is huge.
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We've already covered the best neighborhood eats in Oak Cliff. Meanwhile, here are the Greenville Avenue classics: Cafe Izmir, Company Cafe, Daddy Jack's, Dodie's, The Grape, Greenville Avenue Pizza Co., HG Sply Co., John's Cafe, Libertine Bar, St. Martin's Wine Bistro, Nora, Sundown at Granada, Teppo, Terilli's, Thai Thai, Truck Yard.
Rapscallion
Big photos make Texas BBQ fun to flip through.Image courtesy of HarperCollins
Author Veronica Meewes at la Barbecue.Photo by Alex Gray