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    Deep Ellum Dining

    Best neighborhood eats: Hot new restaurants in Deep Ellum

    Teresa Gubbins
    Nov 30, 2015 | 6:51 pm

    Once the center of all things musical, Deep Ellum has morphed into a place offering the replacement entertainment: eating out. While the neighborhood has never had a shortage of eats, it has more recently seen an influx of restaurants, each slightly different than the other. (Well, except for pizza. There is a lot of pizza in Deep Ellum.)

    One nice thing is that most are independently-owned. The live music may be gone, but the Deep Ellum spirit remains. Here's our list of the hot new places to eat:

    Armoury D.E.
    Hungarian food is the twist at this restaurant-bar in Deep Ellum, where chicken paprikash served over spaetzle sits side by side with craft beer and cocktails such as the Stagger Lee, with fernet branca, cynar, lemon syrup, and acid phosphate, that are anything but humdrum. Exposed brick and a vintage decor fit the neighborhood to a T.

    Braindead Brewing
    Craft beer rules at this brewpub founded by Andrew Huerter (Deep Ellum Brewing Co.), Sam Wynne (Flying Saucer), and Jeff Fryman (Common Table). Avant-garde lineup of brews is accompanied by a down-home menu from chef David Pena with burgers, chili, and queso.

    Brick and Bones
    This bar is getting raves for its spicy fried chicken, served in 3-piece, 6-piece, and 10-piece bucket options, plus chicken tenders, and chicken & waffles. Homey sides include deviled eggs, poblano potato salad, jalapeno biscuits and gravy, Mexican corn, and more, all priced between $3 and $5.

    Cafe Salsera
    Look for a dual personality here: It's a cafe during the day and a place to salsa dance at night and on the weekends. Menu includes Puerto Rican-inspired dumplings, made with mashed plantains and topped with shrimp mojo. A well-stocked pastry case features house-made treats such as brownies, cookies, and individual Key lime and coconut pies.

    Luscher's Red Hots
    Chicago-style hot dog restaurant revolved around chef Brian Luscher's Post Oak Red Hots​ line of sausages, such as the Polish kielbasa with grilled onions, mustard, and sport peppers in a poppy-seed bun. There's also an Italian beef sandwich, cheeseburger, chili, and notable sides such as onion rings and hand-cut fries.

    On Premise
    Unusual restaurant-bar has a strange Alice-in-Wonderland vibe, with ornate decor, fussy cocktails, and a big menu of bar snacks, from charred okra to chicken wings to beef satay to thick yucca fries.

    Rocket Fizz
    This candy and soda shop is not exactly the kind of place you want to have dinner at, unless you have a serious sugar problem. But it's new and edible, and that's all we need. The store has more than 3,000 items, with candy from England, Europe, Japan, and all around the world.

    Wild About Harry's
    Third location of this little chain opened at 111 Hall St., at the corner of Commerce in the old Theo's Diner space. It serves a similar menu as the Knox original, with frozen custard, hot dogs, and grilled cheese sandwiches. (There's also a location in Burleson.)

    ------

    We've already covered the best neighborhood eats in downtown Dallas, Oak Cliff and Greenville Avenue. Meanwhile, here are some of the classic restaurants in Deep Ellum: Allgood Cafe, Angry Dog, Anvil Pub, Buzzbrews, Cafe Brazil, Cane Rosso, Deep Sushi, Fuzzy's Taco, Glazed Donut Works, Green Room, Local, Monkey King Noodle Co., Murray Street Coffee Shop, Pecan Lodge, Pepe & Mito's, Stonedeck Pizza Pub, St Pete's Dancing Marlin, Twisted Root, Uncle Uber's.

    Braindead Brewing has burgers.

    Braindead Brewing burger
    Braindead
    Braindead Brewing has burgers.
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    Chutney News

    Ambitious Indian restaurant Jashan opens at Plano's Legacy North

    Teresa Gubbins
    Dec 2, 2025 | 3:09 pm
    Jashan
    Jashan
    Jashan

    An ambitious new Indian restaurant with a one-of-a-kind menu offering has opened in Plano: Called Jashan, it's an upscale spot showcasing dishes from multiple regions of India and is now open at 7401 Lone Star Dr. B120 in Legacy North, in the former Farm + Feed space.

    Jashan is from first-time restaurateur Prasanna Singaraju, and stars chef Ashish Bhasin, one of India’s prominent regional cuisine specialists, with chef Ramesh Thangaraj, who are bringing flavors from cities and regions across India.

    • Lucknow: in northern India, there are galouti and kakori kebabs, featuring minced meat with spices; sheermal, a flat sweetbread; nihari, a slow-cooked stew considered the national dish of Pakistan; and chaats layered with yogurt and chutneys
    • Delhi: the capital city that's home to street foods like stuffed paratha flatbreads; crisp fried potato tikkis with chutneys; chole kulche — like a chickpea slider, and kebabs cooked over charcoal
    • Hyderabad: a one-pot porridge called haleem; a rice casserole called dum biryani, a lamb dish called pathar ka gosht, and mirchi ka salan which are curried chile peppers — all highlighting the region’s love for spice and slow-simmered dishes
    • Chennai: Favorites in this southern India city include Chettinad pepper chicken, meen moilee (fish stew), prawn curry, nethili fry (fried anchovies), paired with idiyappam noodles, appam crepes, and coconut rice

    Starters include

    • Lucknavi Paneer Tikka - Soft paneer cubes in a tangy masala
    • Malabar Crab Cakes - crab meat mixed with curry leaves and mustard seeds, pan-fried and served with mint chutney
    • Awadhi Seekh - minced lamb seasoned with a blend of Awadhi spices, skewered and grilled
    • Demystified Samosa - layers of crunchy samosa, potato masala topped with safed matar (white peas), yogurt, and chutney

    Main courses include

    • Kacche Gosht ki Biryani - Basmati rice and goat in Nizami spices
    • Konkani Seafood Curry - a coastal delight featuring scallops and cod in a spicy tangy coconut curry flavored with tamarind and curry leaves
    • Malabar Parotta with Kerala Beef Curry - flaky, layered flatbread served with a spicy beef curry
    • Goan Lobster Rassa - Lobster tails in a spicy Goan curry with flavors of coconut, tamarind, and a special Goan masala
    • Nalli Gosht Roganjosh - leg of goat in a creamy tomato and onion gravy

    Omakase
    For those seeking something truly unique, Jahsan also offer the Dil Se menu — an omakase-style tasting, available in 7- or 13-course versions, featuring a procession of these flavors, letting guests discover the stories of these cities in one visit. The 23-course version is $175.

    Beverage and decor
    The beverage menu is overseen by mixologist Brian Van Flandern, who collaborated with Singaraju to create cocktails with Indian herbs, spices, and flavors. They include the Masala Martini, a spicy twist on the classic martini; Tamarind Margarita with tequila and tamarind; and the Saffron Spritz with Prosecco, saffron-infused syrup, and club soda.

    Wine Director Rudy Mikula and Sommelier Antu Chowdhury have assembled a substantial wine-by-the-glass list, as well as a variety of wines from around the world, including Italy, France, the US, Australia, Spain, Argentina.

    Desserts include Rasmalai Tiramisu, a fusion of Italian tiramisu and Bengali rasmalai, layering mascarpone cheese with cardamom-flavored sponge cakes, soaked in rasmalai milk; Saffron Pistachio Kulfi Indian ice cream with saffron and pistachios; and traditional gulab jamun, small dumplings drizzled with saffron syrup.

    The 8,200-square-foot space features amber lighting and design elements inspired by Indian craftsmanship. A chef’s table and multiple private dining spaces provide additional choices for guests looking for something unique.

    “Growing up, meals brought us together, creating moments that formed who we are,” says Singaraju. “Building Jashan comes from the desire to extend these moments; bringing these traditions to Dallas is both an honor and a responsibility I take very seriously. I believe in working with people who see the purpose behind every detail, and Jashan is guided by this belief, bringing India’s kitchens to a place where guests can find a piece of that familiarity and memory on the table”

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