Brunch News

Best Dallas restaurants to celebrate New Year's Day 2023 brunch

Celebrate New Year's Day with a little bubbly.

Photo courtesy of Ritual

With New Year's Day 2023 falling on Sunday, it's a great year to kick off brunch, and there'll hardly be a restaurant in Dallas that isn't going to be celebrating with a bountiful breakfast or brunch this year. Some are hosting New Year's-style brunch all weekend, starting early on Saturday and stretching it right through to Monday, which is a holiday for many. These are good times for the brunch brigade.

Here's some of the most notable places hosting New Year's Day brunch 2023:

Blue Mesa. New Year's brunch mega buffet features brisket, red chile salmon, glazed ham, omelets, migas, huevos rancheros, Belgian waffles & fried chicken, biscuits & gravy, street taco bar, enchiladas, Adobe Pie, black-eyed peas, sweet corn cake, mac & cheese, and dessert bar. 9 am-4 pm. $30, or $10 for 11 and under. Walk-ins welcome, reservations recommended. Addison 972-934-0165, Fort Worth 817-332-6372, Plano 214-387-4407.

Bulla Gastrobar. Plano restaurant will host an extended 3-day-weekend 3-course brunch from Saturday December 31-Monday January 2 to celebrate the new year with avocado toast, smoked salmon montaditos, ham croquettes, chicken & waffles, burgers, benedicts, steak & eggs, blueberry-ricotta pancakes, hazelnut waffles, churros with chocolate, coconut flan. $29.50. 11 am-3 pm.

Commons Club at Virgin Dallas. Recovery brunch includes brisket hash, pastries, tacos, peanut butter-banana pancakes, chicken & waffles, quiche, Cuban Monte Cristo, lobster roll, avocado toast, lox & bagels. 11 am-2 pm. Reserve at OpenTable.

Elm & Good. Restaurant at Kimpton Pittman Hotel is hosting Bennies & Bloodies New Year’s Day Brunch with eggs benedicts, build-your-own Bloody Mary and mimosa bar, wellness shots, electrolyte beverages, live music. Open at 7 am, with the Bennies & Bloodies menu from 11 am-3 pm. $48. Reserve on OpenTable.

Fearing's. Brunch both Saturday and Sunday with biscuits, cinnamon-sugar beignets, pancakes, migas, fried chicken, benedicts, filet mignon with avocado toast, Cobb salad with chicken-fried lobster, hangover sandwich with Mexican potato hash, fried pies, and banana pudding. 11:30 am-2 pm. 214-922-4848.

Federales Dallas. Hangover Brunch Party features breakfast buffet with Federales favorites including potato-chorizo hash, breakfast burrito, steak & tacos, chilaquiles, and a mimosas package, 11 am-3 pm. $25. Purchase tickets at Federalesdallas.com.

Lochland's Food and Spirits. Annual New Year's Day Hangover Brunch includes cheese fries, benedicts, hash & eggs, migas, biscuits with sausage or chicken, burgers, and lox & bagel, plus complimentary black eyed peas, ranch waters, frozen palomas, mimosas, and bloody Marys. 10 am-3 pm. 469-677-0174.

Lounge Here. Open for New Year's Day brunch with deviled eggs, candied jalapeno toast, fried green tomatoes, Southern Caesar, yogurt & granola, biscuits & sausage gravy, eggs benedict, duck egg hash, shrimp & grits, and fried French toast made with bread pudding in funnel cake batter. 11 am-5 pm. Prices a la carte. Reserve on OpenTable.

Mutt's Canine Cantina. Annual Hair of the Dog Brunch features all-day breakfast items like the chicken, egg, & cheese combo and breakfast BLT combo, $3 mimosas, $4 Bloody Marys, concession-style food & drinks, hot apple cider, RumChata hot chocolate, and Mexican hot chocolate. 11 am-1 pm.

Perry's Steakhouse. 3-course Sunday supper with soup or salad, pork chop, and dessert trio with lemon meringue square, chocolate crunch, and cheesecake. $49, plus two special limited-edition sides of black eyed peas and cabbage.

Roy G's. "Drunk brunch" features Champagne towers plus bagel & lox, yogurt with cereal & fruit, biscuits & gravy, and biscuits topped with fried chicken, eggs, & sausage gravy. 11 am-5 pm.

Sloane's Corner. New Year’s Day three-course brunch features deviled eggs with caviar, Florentine Benedict with smoked salmon, and mini pumpkin cheesecakes, along with a cocktail bar with options such as Mimosa, Sloane’s Bellini, and Bloody Mary. 10:30 am-3 pm. $38. Reserve on OpenTable.

State and Allen. Annual New Year's Day brunch features buttermilk pancakes with apples & candied pecans, multigrain French toast with bananas & strawberries, biscuits & sausage gravy, steak & eggs with purple potato bacon hash, chicken & Belgian waffle, and shrimp & grits. 10 am-3 pm. Prices a la carte.

Terra. Restaurant at Eataly Dallas is hosting brunch buffet with brunch and Italian specialties including porchetta, prime rib, sausage, seafood, caviar, cheese, cured meats, yogurt & granola, breads, smoked salmon & accoutrements. 10:30 am-3 pm. $55, plus optional $25 build-your-own bollicine sparkling wine cocktail. Reserve at OpenTable.

Yardbird. Restaurant is in the throes of a nine-day brunch served every day throughout the holidays from December 23-January 2, with deviled eggs, biscuit & gravy, fried chicken, chicken & egg sandwich, brisket sandwich, lobster mac & cheese, brisket huevos rancheros, brisket burnt ends, benedict, cinnamon roll, lemon meringue pie pancakes, blueberry French toast fritters, creme brulee waffles, and apple cinnamon cobbler. 10 am-4 pm. 469-208-2441.

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Farm News

Dallas farm-to-table champion Profound Farms closes produce operation

Profound

Profound Microfarms

A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

"It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

Profound Microfarms lettuce Beautiful lettuces at Profound MicrofarmsProfound Microfarms

"Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

"Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

Some of their stats:

Moved more than $4.5 million of truly local food into North Texas kitchens.
Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
Delivered 34,000+ restaurant and home orders.
Donated over 90,000 lbs of fresh food to area charities and food banks.
Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
Helped over 22 companies launch food-based business in our incubator kitchen and hub.
Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.

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