Big Opening News

Ultra-buzzy Bobbie's Airway Grill opens at Dallas' Preston-Royal

Seared tuna at Bobbie's Airway Grill.

Bobbie's Airway Grill

A hyper-buzzy new restaurant in prime North Dallas turf is making its big debut: Bobbie's Airway Grill, a neighborhood spot from Western Addition, who also own the Park Cities restaurant il Bracco, has opened at 5959 Royal Ln. #515, at the northwest corner of the Preston-Royal intersection, in the space that was previously home to Preston Hollow institution Dougherty's Airway Pharmacy.

According to a release, the restaurant is named for two things: owner Robert Quick’s mother, Bobbie, the inspiration behind many of the company’s recipes; and Dougherty’s.

The restaurant hosted a soft opening over the weekend of June 4-5, and if you judge by the social media posts, it attracted just about every foodie in town. Buzz buzz buzz.

Their cuisine is upscale American grill fare with mid-century nods, high-quality ingredients, and from-scratch cooking, including Prime meats and fish butchered in-house, plus house-made breads and desserts.

A flashy French brass Rotisol rotisserie is on display through the kitchen window, spinning the chicken used in a variety of dishes, and a wood-fired grill burns Texas Post Oak.

In a statement, COO Matt Gottlieb calls Bobbie's "your new neighborhood go-to."

"Whether it’s a salad and glass of wine on the patio at lunch, a bite and a cocktail at the bar during date-night, or family dinner, there is something on the menu for anyone and any occasion," Gottlieb says.

They should know, since they live in the neighborhood.

“We live in this neighborhood, as do our families, and we saw the need for a place like this," Quick says. "Preston and Royal is an iconic Dallas intersection. With the revitalization of the area, everything looks different. Preserving a piece of Dallas history was important to us. You’ll see the original “Airway” sign hanging above our kitchen window, and nods to the golden age of aviation and classic Preston Hollow neighborhood culture throughout the space, whether through design details, art, architecture or menu."

Design of the 5,500-square-foot space features intimate booths, coffered ceilings, wood floors, a full service bar inside, and a partially covered patio, designed by Michael Hsu Office of Architecture, in conjunction with Mary Lucille Quick, VP of Design for Western Addition and principal partner of MMaison.

Art is from the Quicks' personal collection featuring original works and limited-run prints from notable artists such as David Shrigley, Robert Mangold, Roy Lichtenstein, David Byrne, and Matt Kleberg.

The patio is a new addition to the building, with tables for al fresco diners, as well as lounge seating around a hand-poured concrete outdoor firepit. A newly planted Live Oak from south Texas offers shade.

Food
Starters include:

Buttermilk Biscuits with French Beurre de Baratte and house-made orange marmalade
Oaks Dip, inspired by a secret family recipe, with sharp cheddar and served chilled with Frito’s
Poached Shrimp cocktail with horseradish cocktail sauce
Crispy Oysters with Flower Street vinaigrette

Salads include:

The Moroccan, with rotisserie chicken, Medjool dates, herbs, roasted carrots, pistachios and French feta
Iceberg Wedge with warm blistered tomatoes, herbs, bacon lardons and Pt. Reyes bleu cheese
Niçoise, with seared ahi tuna, new potatoes, green beans and Kalamata olives and tomatoes

Sandwiches include:

The Oaks Burger with house-ground chuck, aged cheddar, pickles, iceberg and Oaks barbeque sauce
Italian Beef, with shaved tri-tip, provolone, sauteed broccolini, and giardiniera spread, served with au jus
Tuna Burger, offered at lunch only, with seared tuna, avocado, jalapeño coleslaw on a toasted bun

Entrees include crab cakes with lemon dill sauce and French fries; Duroc pork chop; and two USDA Prime steaks: a Center Cut Filet and the Post Oak Ribeye, are cooked over the Texas Post Oak woodfire grill.

Desserts include a classic Banana Split, Pineapple Upside Down Cake a la mode, and Carrot Cake, from Bobbie's recipe.

The Bar
House cocktails include cocktails such as the The Bracco (a frozen greyhound with Aperol and fresh grapefruit), Rum Dum with Mt. Gay rums, lemon, & egg white, and a Vesper martini, stirred, not shaken, as well as an extensive yet approachable wine list with interesting finds as well as big names, which the release says is a feature that Western Addition restaurants are known for.

Founded in 2018, Western Addition specializes in casual fine dining concepts, and has launched il Bracco locations in both Dallas and Houston, where they'll open a concept called Balboa Surf Club this summer.

chefs openings

RIP Al

Beloved Dallas restaurateur Al Biernat dies at 69 after ALS battle

Dallas restaurateur Al Biernat, RIP

Beloved Dallas restaurateur Al Biernat, founder of the acclaimed local steakhouse Al Biernat's, passed away on November 13, following a battle with amyotrophic lateral sclerosis, also called ALS or Lou Gehrig’s disease; he was 69.

Biernat was one of Dallas' all-time great hospitality figures, dating back to his days at The Palm steakhouse, for whom he worked in Los Angeles, Houston, and Dallas.

Biernat founded his namesake restaurant in 1998 on Oak Lawn Avenue, where his standard of excellence and doting charm made it a destination for special occasions, Park Cities swells, and celebrities in town.

His sense of hospitality had little competition in Dallas. He was a charming and personable host who genuinely liked people, and it didn't matter whether you were Conan O'Brien, David Crosby, or one of the other high-profile diners that visited his restaurants — or else just a regular schlub: He had a knack for making everyone feel special and remembered.

Biernat was born on August 20, 1955 and grew up in Michigan, then lived in Colorado, New York, Los Angeles, and Houston, before moving to Dallas to work at The Palm in the West End, where his dynamic presence gave the restaurant an incomparable vitality; it closed in 2017.

He opened Al Biernat's at 4217 Oak Lawn Ave. in 1998, followed by a second location in North Dallas at 5251 Spring Valley Rd. in 2017.

He began to experience ALS symptoms in May 2023, was diagnosed in December, and revealed his condition in February 2024. The revelation was met with an outpouring of sympathy and well wishes from the hospitality industry — a sign of the high regard in which he was held.

The average life expectancy for people with ALS is two to five years after diagnosis. Symptoms can begin in the muscles that control speech and swallowing, or in the hands, arms, legs, or feet. He began to have difficulty communicating in September, and spent his last days in a hospice.

On September 18, he broached the topic of dying, before ending on a note of gratitude to friends and family.

"Having Bulbar ALS I am realistic about my future," he said. "Friends and family have asked me if I’m afraid of dying, and this is what I say to them. Because of the salvation of Jesus, I will be rejoicing in my spirit to see him in all of his glory. Since we are all flesh, soul, and spirit, only my flesh is being left behind. But don’t get me wrong, I have a blessed life in this world, with a loving wife, and a beautiful family and many wonderful and caring friends. I am grateful!"

Both Al Biernat's locations will continue to remain open under the management of Biernat's nephew Brad Fuller, as they have for nearly the past two years.

Biernat is survived by Fuller, as well as his wife Jeannie and three daughters: Angelica Saylor, Kaitlin Biernat Connell, and Jess Biernat, plus five grandsons and two granddaughters. . According to family members, details regarding a celebration of his life will be announced soon.

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