News You Can Eat
Frozen yogurt and DIY salad make this Dallas restaurant scoop extra healthy
Orange Leaf frozen yogurt is coming to town.Photo courtesy of Orange Leaf
Salad offerings from Crisp Salad CompanyPhoto Crisp Salad Co
chipotle burritoOnwardState.com
Pour House Fort Worth 7th St burger with onion ringsPhoto courtesy of Pour House
With our big eating holiday behind us, we're ready for some healthy restaurant news. Greenville Avenue will soon welcome a new serve-yourself salad concept. Coppell will be home to a new player in the self-serve frozen-yogurt world. And Lakewood, a neighborhood better known for independently owned restaurants, will soon become the latest location for a well-known healthy-ish restaurant chain.
The diet starts here:
Orange Leaf Frozen Yogurt, a fro-yo chain out of Oklahoma with more than 280 branches around the world, will open a branch at 817 S. MacArthur Blvd. in Coppell. Orange Leaf is one of the fastest-growing self-serve frozen dessert franchises. It's a self-serve, choose-your-own-toppings kind of place with a multitude of delicious, traditional and original flavors along with no sugar-added, gluten-free and dairy-free alternatives, plus the usual toppings bar.
Chipotle Mexican Grill will open its Lakewood area location on December 7, at 2201 Abrams Rd. The new 2,132-square-foot restaurant features indoor and outdoor seating for about 80 guests and will be open daily from 11 am to 10 pm. Expect the signature menu of burritos, tacos, burrito bowls (burritos minus the tortilla) and salads, with meats and vegetarian options such as grilled vegetables, black beans, pinto beans and guacamole, all made fresh several times daily. Chipotle burritos and burrito bowls can be ordered with white or brown rice and topped with mild, medium or hot salsas.
Build-your-own salad restaurant Crisp Salad Company celebrates its grand opening on Lower Greenville on December 4. Guests can opt to build their own or order off the menu from one of the signature salads such as Cobb, kale, curry Waldorf and Thai. There are 70-plus toppings and six dressings: jalapeño ranch, avocado tzatziki, truffle dressing, spicy Thai peanut, cilantro lime, and sweet and smoky chipotle. Crisp Salad will make any salad into a wrap or flatbread, and it will offer soups, artisan bread, gluten-free bread, and mini cupcakes and yogurt parfaits.
FM Smoke House, the meaty restaurant in Irving owned by Christi and Brian Rudolph of Holy Grail Pub, recently updated its lunch menu, with chicken tacos, pulled pork tacos, brisket and pulled pork sandwiches. New desserts include ice cream and pudding – a croissant and buttermilk biscuit pudding topped with candied pecans, whiskey sauce and pecan porter ice cream.
Pour House Fort Worth has also added new-ish menu items, including cheeseburger salad; sriracha chicken sandwich, which is a deep-fried breaded chicken breast dipped in sriracha sauce and topped with Monterey Jack cheese; 7th Street burger with cream cheese, bacon, jalapeños and red onions; fish and chips; and onion rings.
Second Floor Bistro has a new fall menu with an American contemporary twist. Consider smoked duck confit gordita; Scottish salmon with root vegetable succotash and gold beet purée; pizza with boar and venison sausage, duck confit, red onion and piquillo pepper; filet Daniel with scallop and crab mousse; and smoked chicken atop pumpernickel stuffing, with broccoli and cranberry sauce. New desserts include pumpkin cheesecake pops and pear cobbler.
Salum and Komali, the two Uptown restaurants owned by chef Abraham Salum, have a new executive chef: Ian Tate. He was formerly with the Four Seasons Hotel in Washington, D.C. He previously helped open Brownstone in Fort Worth, Rathbun's Blue Plate Kitchen and Slow Bone. He also is a former executive chef of Nova.
Salmon at Bar LouieCourtesy photo