Hummus News

Andalous Mediterranean Grill to open 3 new concepts around Dallas

Andalous Mediterranean

Andalous

A Dallas Mediterranean restaurant chain known for its generous buffet is expanding. Andalous Mediterranean Grill, a small family-owned chain, is branching out with three new locations that will go beyond their signature buffet.

One will do hookah, one will be a mini version of what they do, and the third will offer plated-style meals.

Andalous history
The original Andalous Mediterranean Grill opened in Las Colinas in 2012, debuting a splendid buffet of more than 65 items — dolmas, chicken shawarma, falafel, hummus (regular, spicy, or spinach), Greek salad, pasta salad, gyro meat (theirs is a traditional, flavorful mix of sliced beef and lamb served with tomatoes, pickles, sliced onions and tzatziki sauce), kidney & garbanzo bean salad, curry butter chicken, and more.

Founders Sam and Wassim Merched, who are twins, grew up in the business, operating their family's award winning restaurants (their family owns the similar Fadi's chain). With Andalous, they've given it their own spin with charcoal cooked kebabs, and other dishes from a variety of regions in the middle East.

They've since opened locations in Arlington and Richardson and continue to draw crowds — not only because people love a buffet, but because their well-crafted Mediterranean dishes are popular among foodies, vegetarians, healthy-eating fans, and middle-Eastern food aficionados. Also, people love a buffet.

Wassim says that they began brainstorming in the aftermath of the pandemic.

"The pandemic shifted my perspective," he says. "I realized we no longer need a 5,000- to 6,000-square-foot footprint to succeed. So I decided to think outside the box. The goal was to create something more dynamic than just grab-and-go."

"Our food sells well, and there’s a strong client base," he says. "But I knew the atmosphere had to evolve. I wanted a space where families and friends could gather, spend time, and truly enjoy the experience—not just rush in and out of a large-format restaurant."

Andalous Fresh Mediterranean
This concept mirrors their existing model but with a smaller footprint of 2,300 square feet, focusing on top-selling items in a streamlined, fast-casual format—similar to Panda Express. It will serve as a pilot location in preparation for franchising.

The concept will debut in Frisco, at 5199 Panther Creek Pkwy, Suite # 300, and is anticipated to open in early 2026.

"For the Frisco location, doing a fast-casual version of what we do has always been on my mind," Wassim says. "With so many new Mediterranean concepts popping up, I’ve been intentional about staying unique — we're not just another gyro and shawarma spot. I want to preserve the original identity of Andalous, but with a fresh twist that sets us apart."

Andalous Mediterranean Mezze
This is a new concept opening in McKinney, in which they'll do plated grill items such as chicken, beef kebabs, and lamb chops, alongside mezze plates, barista-crafted drinks, and a fresh juice bar. It will also offer hookah service.

Andalous Mediterranean Mezze, will debut in McKinney, at 1222 N Central Expwy., and they're targeting a December 2025 opening.

Andalousia Hookah Cafe
This spinoff is a hookah-centric café, which will open in early September at 580 W. Arapaho Rd. #181 in Richardson, taking over a space that was previously another hookah bar.

openings

Cocktail buzz

New Art Deco-inspired cocktail lounge Marlowe shakes into Uptown Dallas

Rendering courtesy of Duncan Design Group

Rendering of the Marlowe cocktail lounge coming to 2912 McKinney Ave. in the fall.

A cocktail lounge coming to Uptown Dallas this fall will give night owls a new place to hang. Called Marlowe, it will open in September at 2912 McKinney Ave., in a space that most recently housed Theory Nightclub Uptown (which closed in June 2025), and before that, Avenu Lounge and Aura Lounge / Club Babalu.

A release calls Marlowe an "a richly layered hospitality experience where design, food, cocktails, music and service have been conceived to work together as one."

It will be open just Wednesday through Saturday, from 5 pm-2 am.

The project is led by Dallas hospitality entrepreneur Alon Abramov, who has more than a decade of experience developing and operating hospitality concepts, the release says. Thomas Menaitreau is operating partner and general manager, while Kyle Buckelew serves as beverage director and Garrett Swain, also known as DJ Zillamatic, is music programming director.

Marlowe is designed as a place where guests can drop in for drinks and a bite, stay for dinner, or swing by after dinner for a late-night drink, the owners say.

While few menu details are available yet, the food will be prepared without seed oils, they say. Early menu items include charred Matagorda Pearl oysters with garlic-lemon butter and parsley, along with beef skewers served with sumac tahini yogurt.

Buckelew, who led the bar team at just-opened Delilah Dallas, is overseeing the cocktail program. One of the early offerings revealed is an espresso martini made with salted caramel vodka, dulce de leche, espresso, and Demerara syrup.

The interior is designed by Duncan Design Group and takes cues from Art Deco and cinematic design, they say. The space will feature wood-vaulted ceilings, curved architectural elements, tiered seating, antique-mirror and marble bars, brass details, velvet seating, and a central stage. There's also an enclosed glass-and-brass patio with a birdcage-inspired structure. Music will be another major component, with Swain overseeing the programming.

Abramov says the idea for Marlowe started with the guest experience.

“Marlowe started with one question I’ve carried throughout my career: how should a guest feel the moment they walk through the door?” says Abramov in the release. “We’ve approached every decision through that lens. The lighting, music, design, cocktails, service and energy of the room all have to work together. We’re not interested in creating the biggest room — we want to create one of the most memorable, and a place people feel connected to enough to return to again and again.”

Menaitreau, who was born and raised in Strasbourg, France, has worked at Michelin-recognized restaurants including Fiola and Bresca in Washington, D.C., and Joël Robuchon in Las Vegas.

“At Marlowe, every element should contribute to how a guest remembers the evening — not individually, but collectively,” Menaitreau says. “Our vision is to pair refinement with warmth and create an atmosphere where excellence feels natural, personal and never overly formal. Ultimately, we want every guest to leave feeling better than when they arrived.”

What is the significance of the name "Marlowe?" The release does not explain the name, and CultureMap has asked. Considering the logo is a penguin, it could possibly be a "Marlowe penguin," referring to the Penguin Classics editions of works by Elizabethan playwright Christopher Marlowe. Stand by for an update on the intriguing name.

The exact opening date, full menu, cocktail list, reservations and entertainment programming will be announced in the coming weeks, the owners say say.

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