A Mediterranean concept in Dallas-Fort Worth that dabbles in Texan is about to get a new sibling with an even stronger Texan focus. Called Ferah Smokehouse and Cantina, it's an offshoot of Ferah Tex-Med Kitchen, and will open in Wylie in early 2024.

Ferah is from husband-and-wife Burak and Stephanie Ozcan, known for the innovative fusion of Mediterranean and Texas cuisines they've created at Ferah Tex-Med Kitchen, which debuted in 2019; and husband-and-wife Jeremy and Heidi Berlin, their partners in Ferah. Jeremy previously worked in the hotel industry, and Heidi runs a hair styling and design business.

The Smokehouse, located on the west side of Wylie at 960 S. Westgate Way, represents a chance to dig more deeply in to Texas cuisine, namely smoked meats and Tex-Mex, with signatures like brisket enchiladas.

“It gives us an opportunity to make this space our own and give homage to Texas," Stephanie says. "I'm a born-and-bred Texan, and Burak has been in Texas since 2009. He has a passion for Texas and the cuisine that we offer."

A native of Turkey, where he attended the world-famous Mengen Anatolian Culinary School, Burak has worked in gourmet kitchens around the world, including a stint as sous chef at Samar By Stephan Pyles, and has worked at numerous hotel restaurants both in Dallas and Istanbul, including Westin, Renaissance, and Marriott.

The couple opened the first Ferah Tex-Med in Garland in June 2019, months before the onset of pandemic; Southlake followed in 2022.

During the pandemic, they witnessed ardent support from communities like Wylie, which further fueled their choice of location. They also live in Sachse, nearby.

The structure where they're opening is a 3500-square-foot barn-like space that was built in 2019 adjacent to the Seventy8 And Westgate Apartments development. Getting it restaurant-ready will require a complete interior buildout.

Stephanie says the interior will feature a full bar, semi-private dining space, and covered patio.

"I’ve designed a groovy Southwestern interior featuring cognac-toned leather, with terracotta, black and gold accents," she says. "Our goal is to provide an elevated yet comfortable ambiance for our foodies."

They'll be sharing behind-the-scenes updates of the buildout and design journey on their Instagram.

As a prelude to opening, they've tested out some of the Smokehouse dishes with customers at Ferah Tex-Med, including brisket enchiladas served on a cast-iron skillet, and a charcuterie-like "butcherblock" featuring assorted smoked meats.

"Barbecue and Tex-Mex are the two favorite cuisines of people in Texas," Stephanie says. "We wanted to try something that was familiar to people but approach it in a new way."