Pei Wei News

Upscale Indian restaurant takes over an original Pei Wei in Dallas

Roti Grill

A hallowed restaurant space in Dallas' Knox Park Village has a new tenant. The new tenant is Roti Grill, the Northern Indian restaurant known for its modern take on traditional Indian food. The space is the former Pei Wei space at 3001 Knox St., which closed in 2023 after nearly 20 years.

Roti Grill knows the neighborhood well, as it has been there since 2005 (as reported by Andoni Vossos), just around the corner at 4438 McKinney Ave.

That location was a little hidden away, without much on-street presence. And yet they survived 20 years. Imagine what they'll do in the Pei Wei space.

That Pei Wei was only the fifth Pei Wei to open in Dallas. (No. 1 was Preston Frankford, #2 was Carrollton, #3 was Las Colinas, and #4 was South Arlington — this is the kind of solid-gold intel you can find in Fork Fight!, the memoir by Pei Wei co-founder Mark Brezinski.)

But the Knox location being so centrally located in Dallas made it a major foodie destination for most of its two-decade lifespan.

Roti Grill founder Pardeep Sharma says the new location brings not only greater visibility but also gives them the opportunity to present a more refined version of the typical Roti Grill dining experience — including full-service dining and a full bar serving craft cocktails made with Indian ingredients.

“There’s a lack of Indian restaurants in DFW where guests can sit down and take their time enjoying wine, beer, or cocktails along with dinner,” Sharma says.

Open daily from 11 am-10 pm, the restaurant offers a contemporary, elevated Indian dining experience, unlike its other counter-service locations. Guests can enjoy a full-service meal paired with cocktails and wine.

Sharma is a veteran restaurateur who has owned some of Dallas' most popular Indian restaurants starting with Kebab N Kurry, which he opened in Richardson in 1982. He went on to open India Palace in 1985, a longtime staple in the Indian restaurant community.

He launched Roti Grill in Plano in 1992, and has since opened locations at Victory Plaza near downtown Dallas and at The Star in Frisco.

Roti Grill Knox Street Roti Grill gives former Pei Wei space a bright makeover.Roti Grill

Dishes include

Vegetable Samosas filled with spiced potatoes and peas
Chili Paneer with onions and bell peppers
Dahi Papdi Chaat - fried chickpea flour cake, spicy chickpeas, and chutney

Tandoori specialties include chicken tikka, ground lamb seekh kebab, and shrimp tandoori — each served with basmati rice, naan, and masala sauce. Entrees include chicken Vindaloo in a tangy sauce; plus vegetarian favorites like Chana Masala and Malai Kofta - vegetable and cheese dumplings in a creamy sauce.

Drinks include the Indian Sunset with Indian rum, amaretto, cranberry juice, and pineapple juice; and a Mango Margarita with Hornitos tequila, mango purée, and lime.

The new location spans 3,300 square feet and seats up to 80. It features a vibrant design by Hatsumi Kuzuu (Tei-An, FT33). The former Pei Wei now incorporates decorative details of Indian architecture and art, large wood beams, vibrant colors, and stenciled figures.

It joins other excellent-yet affordable restaurants at Knox Park Village that include Bread Zeppelin, the ingenious salad chain that puts salads inside a crusty loaf of bread, and Fadi's Mediterranean Grill, the excellent Mediterranean and Lebanese concept from Houston.

uptown openings

Hummus News

Revered family-owned Mediterranean restaurant debuts in North Dallas

Samantha Marie Photography

Zon Zon food spread

An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's from hospitality group Yela Concepts, led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

According to a release, it'll open on December 22.

Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

"We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

“The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting," says Yaser in a statement. "We wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis."

Mak went to college to study biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

"Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

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