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    Food Events of the Week

    Black Friday dominates 7 best food & drink events in Dallas this week

    Celestina Blok
    Nov 24, 2025 | 11:41 am
    Mexican Sugar

    Black Friday brunch at Mexican Sugar

    Mexican Sugar

    When it comes to dining events, there is no bigger day than Thanksgiving, and that day arrives this week. (Our list of restaurants open on Thanksgiving Day is here.) But some local restaurants have stepped up with plans for the day after, with Black Friday specials — including brunch with menu items typically reserved for Sunday only.

    Wednesday, November 26

    Black Wednesday in the Square
    "Black Wednesday" is the unofficial name for the night before Thanksgiving, one of the busiest bar nights of the year due to college students and others returning home to socialize. (The term is often used interchangeably with "Drinksgiving" or "Blackout Wednesday," and is associated with increased alcohol consumption and risky behavior, leading to spikes in drunk driving incidents.) Instead, hop around Garland enjoying food and drinks, then call for a shared ride. Meet up at Dos Banderas Mexican at 614 Main St. at 7 pm.

    Friday, November 28

    Whiskey Cake Kitchen + Bar
    Visit from 11 am–3 pm for red crab Benedict, chicken and waffles, apple crisp French toast, colossal cinnamon rolls, and more. Elevate brunch with a mimosa flight or a trip to the build-your-own bloody mary bar. Locations include Plano, Las Colinas, and Fort Worth.

    Haywire
    Both the Plano and Uptown Dallas locations will serve a Hill Country-inspired brunch with items like Wagyu pastrami hash, cinnamon-orange pancakes, and barbacoa chilaquiles from 11 am–3 pm.

    Mexican Sugar
    Vanilla cinnamon pancakes, cajeta French toast, and brunch tacos are among the specials at Mexican Sugar, perfect for pairing with a bloody Maria. Locations include Plano, Uptown, Las Colinas, and Addison. Brunch will be served from 11 am – 3 pm.

    The Ranch at Las Colinas
    Brunch specials include steak and eggs, chicken and waffles, and short rib chilaquiles served from 11 am–3 pm at this Texas-centric steakhouse in Irving.

    Ida Claire
    House-made biscuits are a sure bet at this Dallas favorite for soulful Southern dishes. Brunch will be served from 11 am – 4 pm but note that breakfast starts earlier at 8 am.

    Taco Cabana
    Whether you need need a mid-day pick-me-up or an easy post-Thanksgiving treat, Taco Cabana locations in Texas are rolling out a Black Friday weekend menu of specials including $1.50 Margaritas, $1 Strawberry Margarita Pie, and 1.50 Refreshers, including their nostalgic new seasonal flavor Strawberries & Cream — available with Big Red, Dr Pepper, or 7UP — plus returning Cabana Refresher flavors Peach, Mango, Blackberry and Pink Blend. The specials will run November 28-30.

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    Sudden shutters

    Salad and Go to close all remaining Dallas restaurants and exit Texas

    Brandon Watson
    Jan 7, 2026 | 3:29 pm
    Salad and Go
    Photo by Salad and Go
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    Quick-salad chain Salad and Go is saying goodbye to Dallas-Fort Worth. The healthy drive-thru company is closing its remaining 25 area restaurants and exiting Texas as it shifts its focus to Arizona and Nevada.

    CEO Mike Tattersfield first revealed the closures to the Phoenix Business Journal, confirming that the company will close 25 stores in Texas and seven stores in Oklahoma. He told the publication that Salad and Go would also move its headquarters from Coppell to Arizona and close its Dallas commissary kitchen.

    "After assessing our business, we made the decision to exit our Texas and Oklahoma markets and refocus on strengthening our core operations in Arizona and Nevada,” said Tattersfield in an emailed statement. “This step positions Salad and Go for long-term success and ensures we are able to keep delivering on our mission of making fresh, nutritious food convenient and affordable.”

    The shutters come at the heels of the September 2025 closing of 41 Texas locations, including all units in Austin, Houston, and San Antonio. At the time, Tattersfield said shrinking its statewide footprint would allow the chain to prioritize its Dallas and Oklahoma business.

    Husband-and-wife Tony and Roushan Christofellis founded Salad and Go in 2013 with a mission to make fast food healthier. The tiny drive-thru only stores — some as little as 750 square feet — kept costs down, allowing the brand to sell salads for under $8.

    The menu also featured salads, wraps, and soup, served alongside drinks such as lemonade, tea, and cold brew. Tellingly, its latest seasonal offering was the Big AZ Burrito, a not-so-lite wrap with shredded beef, eggs, and triple the amount of pepper Jack cheese.

    Salad and Go made its Texas debut in 2021, opening its first location in Plano. The brand quickly expanded, nearly doubling the number of stores over the past two years. By May 2025, they had more than 140 locations. With the closure of the Texas and Oklahoma locations, that number is now down to 70.

    Still, the company maintains that Texas and Oklahoma are still key markets.

    “We intend to return when the time is right," said Tattersfield in the statement.

    The last 25 Dallas-Fort Worth locations that will now close are:

    • Addison: 3810 Belt Line Rd
    • Arlington: 938 N Cooper St.
    • Arlington: 4828 S Cooper St.
    • Carrollton: 4213 N Josey Ln.
    • Dallas: 5101 Ross Ave.
    • Dallas: 10002 Marsh Ln.
    • Dallas: 4401 Lemmon Ave.
    • Euless: 211 E Euless Blvd.
    • Fairview: 351 Stacy Rd.
    • Farmers Branch: 13005 Josey Ln.
    • Fate: 4950 E. I-30
    • Fort Worth: 6900 Blue Mound Rd.
    • Fort Worth: 4601 Diaz Ave.
    • Frisco: 7310 Preston Rd.
    • Grand Prairie: 1045 W Warrior Trail
    • Hurst: 2250 Precinct Line Rd.
    • McKinney: 4751 S Custer Rd.
    • Mesquite: 1950 N Town East Blvd.
    • Plano: 1400 Coit Rd.
    • Prosper: 1320 N Preston Rd.
    • Richardson: 850 E Campbell Rd.
    • Rowlett: 3201 Lakeview Pkwy.
    • Sachse: 5010 S State Hwy 78
    • Watauga: 8448 Denton Hwy.
    • Waco: 723 S. 6th St.
    ---

    Teresa Gubbins contributed to this story.

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