Pool News
Ritz-Carlton Dallas in Las Colinas debuts new poolside eatery
Aire Libre
The Ritz-Carlton-Dallas, Las Colinas hotel has a new poolsite restaurant, just in time for summer: Called Aire Libre, it’s a Baja coastal-inspired restaurant inside the hotel at 4150 N. MacArthur Blvd. which opened in early May.
According to a release, Aire Libre blends Texas and Baja cuisine, plus margarita flights, frozen drinks, and beer. It's open for lunch and dinner, from 11 am-10 pm.
The menu features:
- Brisket nachos with Dr Pepper BBQ, corn, pickled jalapenos, and chipotle crema
- Watermelon wedge salad with ricotta, agave lime, Tajin, and mint
- Short rib tacos with short rib birria with chips and guacamole
- Burrito with pulled pork, pineapple salsa, pinto beans, potato, and lettuce
- Angus smashburger with bacon, onion, tomato, American cheese, and BBQ sauce
Cocktails include Aire Tropicale, featuring Hendrick’s gin, banana liqueur, pineapple, guava puree, lime; and Packin’ Heat with Patron silver tequila, Del Maguey Vida mezcal, Ancho Reyes chile liqueur, pineapple, lime, agave, habanero bitters, and a Tajin rim.
For those with a taste for something frozen (like one of these icy drinks), options include a frozémade with Argyle brut rosé, Aperol, prickly pear, passionfruit, and lemon; or the Frozen Tommy’s Margarita, with Don Julio blanco tequila, lime, and agave.
Wines are available by the glass, plus seltzers, canned and draft beers, and buckets of domestic or imported beers. Nonalcoholic drinks include the Lavanda with Lyre’s Dry London spirit, lavender, honey, lemon, pineapple and coconut water.
The restaurant is open to the public who can avail themselves of outdoor-only seating at tables and circular blue sofas. Access to the pool, cabanas, and daybeds is for guests only, and can be booked through ResortPass.
Aire Libre joins four other dining and bar concepts at the luxury Las Colinas hotel, including Knife Italian Steak from celebrity chef John Tesar, Bar Juniper, Outlaw Taproom, and Campo Coffee and Provisions.
