Top Dallas restaurant news includes downtown steakhouse and menus for spring
This roundup of Dallas restaurant news has much spring in its step, with many new spring menus being introduced, as well as some restaurants bringing back fan-favorite dishes. There are also some new openings, a sad closing or two, some sauce news, and a new low-ABV wine on the market.
Here's what's happening in Dallas dining news:
LVI, the new downtown steakhouse at The Statler, named for the year The Statler originally opened (1956), will open for dinner on Friday, May 5, with lunch service beginning after Memorial Day weekend. Menu items include poached lobster claw with cucumber, beef tartare, scallops with a white truffle vinaigrette, halibut with a yuzu glaze, bone-in Duroc pork ribeye, bone-in filet, strip, and ribeye steak. Sides include black truffle creamed spinach and jalapeno cheese steak tots.
Cheesesteak House, a chain known for its cheesesteaks, has opened a location in Pleasant Grove at 1600 S. Buckner Blvd. It's the seventh, in addiiton to Dallas at 2015 W. Davis St., Garland, Wylie, Grand Prairie, Rowlett, and Farmers Branch. Their cheesesteaks are served on imported bread from well-known Philadelphia bakery Amoroso's, and they also have hamburgers, salads, and chicken wings.
151 Coffee has opened a location in Rowlett, at 3525 Lakeview Pkwy, adjacent to McDonald’s at the intersection of Lakeside Parkway and Rowlett Road. This Dallas-born coffeehouse will serve hot Americanos, Blondies, and German Chocolate Mochas. The name references the fact that lattes are apparently best served at 151 degrees.
Frida's Tacolandia is closing its location in Oak Cliff. The restaurant posted on Facebook that they're searching for another location where they can provide better service, including offering alcoholic beverages and entertainment. Their location in West Dallas at 2839 Singleton Blvd #100 is still open.
Oomi Kitchen, the digital kitchen food hall on Ross Avenue, has added a new purveyor to its lineup: Savage Rabbit, a salad concept with six salads including Thai noodle, chicken Caesar, kale-spinach, hot chicken, Cobb, and goddess. Prices range from $12-$16.
Sassetta, the Italian restaurant at the Joule Dallas hotel, has debuted a new lunch service, Tuesday-Saturday 11 am-3 pm, with dishes such as tuna tartare, mushroom salad, and chicken parm sandwich, plus a Lunch Pronto! option combining half salad with pasta or pizza if you're in a pinch.
Thirsty Lion Gastropub has a new spring menu available through June 18 which includes Spicy Moroccan Meatballs, blackened salmon Caesar salad, Wagyu burger with prosciutto, caramelized onions, white cheddar, & arugula, lemon pepper shrimp with cilantro jasmine rice and asparagus, smoked chicken enchilada stack, and chocolate three-layer cake.
Snowbird Cocktail Lounge & Kitchen in Frisco has introduced weekend brunch, Saturday-Sunday 11 am–3 pm, with breakfast, entrees, salads, and sweets, including frittatas with asparagus, artichoke, & goat cheese, steak & eggs with 24-day aged 6-ounce NY strip, avocado toast with smoked salmon & poached egg, Benedict with smoked ham and spinach, shrimp & green pea grits, truffle mac & cheese, and Wagyu sliders. Cocktails include Green Poppy with tequila and a large-format Rosé All Day, which pairs rosé wine with Ketel One grapefruit and rose vodka, strawberries, raspberries, orange, lemon juice, simple syrup and mint leaves.
Snooze, an A.M. Eatery has launched a new spring menu featuring innovative breakfast riffs such as Love You E’Lote Breakfast Pasta (with bell pepper, asparagus, corn, egg, cheese), Habanero Pork Belly Breakfast Fried Rice, Veggie Breakfast Tacos (with scrambled eggs, portobello mushroom, red bell pepper, and cauliflower), Double Bacon Sandwich (with bacon and pork belly, egg, and arugula), and a Kale & Avocado Quinoa Bowl. New beverages include Spicy Kimchi Bloody, Chamomile Bourbon Palmer, Summer Sangarita, blackberry mint limeade, and strawberry lavender lemonade.
Newk's Eatery has new dishes for spring: cranberry & almond chicken salads sandwich on Parisian bread, pesto pasta chicken Caesar salad, lobster bisque, and coconut nut cake. They'll be available through June 21.
El Pollo Loco is bringing back shredded beef birria for a second year, beginning April 20 in three entrée choices: Birria Crunchy Taco, Birria Grilled Burrito, and Birria Overstuffed Quesadilla, paired with a consommé dipping sauce and tortilla chips.
Golden Chick is bringing back the Big & Wicked Chicken Sandwich, an extension of its Wicked chicken creations, which have evolved from regional products to limited-time offerings. It's available through June 18.
Freebirds World Burrito has brought back smoked brisket, available in any entrée, burrito, bowl, salad and more at all 63 locations across Texas while supplies lasts. The brisket is smoked for 16 hours.
Taco Cabana has brought back Carne Asada, available in a three-pack of street tacos plate for $8.49 or a combo featuring chips & queso and drink; or in a Carne Asada Cabana Bowl with rice, refried beans, lettuce, monterey jack & cheddar cheese, pico de gallo and sour cream. It's available through mid-June.
Bonchon, the Korean fried chicken chain, has two new comfort food items: Loaded Bulgogi Fries topped with sliced marinated steak, mozzarella cheese, and spicy mayo drizzle; and Korean Donuts, also known as Kkwabaegi (kwa-bag-gee) - soft, fluffy, twisted cruller-like treats coated with cinnamon and sugar. It's $5 for two doughnuts, plus another $ for a side of Sweet Cream Dipping Sauce.
Tiff's Treats is bringing their Snickerdoodle Cookie Cupcake, a collaboration with Sprinkles Cupcakes, to Dallas. The dessert mashup is a cinnamon cupcake with a Tiff’s snickerdoodle cookie crust, topped with cinnamon frosting, cinnamon sugar dust, and a mini Snickerdoodle cookie. The confection was initially introduced in Austin, and will be available through May.
Red Mango, the froyo chain, has a new lineup of toppings available through June 30: salty almonds, Easter Peeps marshmallow candies, Mango Boba bubbles, Tajin and Chili Chamoy gummy bears, and Green Apple Boba.
McDonald’s is making its Big Mac sauce available for the first time, but it's only available via the McDonald's app. This creamy, tangy, slightly sweet sauce can be requested with any order of Chicken McNuggets or ordered a la carte to pair with other McDonald’s menu items. It'll be available starting April 27 in little plastic "dip cups" done in a blue & silver packaging inspired by the 1968-era Big Mac sandwich wrapping.
Chick-fil-A has two new bottled sauces – Barbecue Sauce and Sweet & Spicy Sriracha Sauce – headed to retail shelves nationwide. They also have a new 11-piece sauce-themed merchandise line including tote bag, bucket hat, T-shirt, water bottle, saucy sneakers, etc. Everyone wants to sell swag.
Fall Creek Vineyards is releasing 2021 Lescalo Rosé, a new low-alcohol, low-calorie wine with 9.8 percent alcohol by volume, made with a blend of Chenin Blanc and Tempranillo grapes grown in Texas. It's the second Lescalo release joining Lescalo Chenin Blanc introduced in 2020. Market analyst firm IWSR has forecast sales of lower-alcohol still wine to grow approximately 27 percent from 2021 to 2025.
Pepsico has launched a program to help 10 Hispanic-owned food and beverage brands that includes a $20,000 grant and a six-month mentorship program. Candidates should apply online; the deadline is May 15.
Cici’s Pizza made the list of Pizza Marketplace’s Top 100 Movers & Shakers list recognizing 25 executives and 75 brands during the International Pizza Expo in Las Vegas. Cici’s Pizza placed first on the top marketing campaigns list for its new look with the Endless Pizzabilities campaign and president Jeff Hetsel was named a top executive.