There's plenty of stuff going on in the Dallas restaurant world, and this roundup only cracks the surface. There are new speakeasies, rooftop bars, gastropubs, fall menus, chalkboard specials, power lunches, romantic dinner deals, and all-you-can-eat pizza.
Here's what's happening in Dallas restaurant news:
The Wilfred, the speakeasy attached to Sea Breeze Fish Market & Grill in Lakeside Market at 4017 Preston Rd. #530, Plano is now open. Founder Ryan Oruch describes it as a neighborhood cocktail lounge with sophisticated décor and an intimate feel. The "secret" entry is in the waiting area at Sea Breeze via a keypad where the code for entry will change frequently, retrievable via The Wilfred’s social media or on the bottom of Sea Breeze receipts.
Pearl, the new sushi restaurant by Chef Shine Tamaoki (Nobu), opened September 14 at 4640 McKinney Ave. #130, with dine-in and takeout through a dedicated sushi window. Signature rolls include Spicy Yellowtail Roll, Torched Salmon Roll, Baked Crab Roll, and Wagyu Miso Cream Cheese, an ode to business partner Todd Landis who is from Philadelphia. Other specials include seasonal nigiri or sashimi, Sake Donburi salmon bowl, Maguro Don tuna bowl, and Chirashi: toro, tuna, salmon, whitefish, tamago, silver skin fish, masago, and seasonal pickles.
Surf Camp is a new bar from Nick Badovinus on the rooftop of the Magnolia Petroleum Co. triangular building in downtown Dallas at 2130 Commerce St. Badovinus has two other restaurants in the same building, National Anthem and Brass Ram, making it a triple-decker Nick Badovinus club sandwich. One would like to say more about this rooftop bar but the only source of intel is a Dallas Morning News story that is by subscription only. If you click and try to read real quick, you can glean bits and pieces like the fact that it is "set to make waves in landlocked Dallas" and is "bringing a taste of the beach to the city’s downtown area," although the photo seems to show Astroturf and not sand? Also: it's some kind of revolving thing where concepts will come and go. Shrug emoji.
Foxtrot, the takeaway-market chain, is opening a location on Greenville Avenue on September 19. The store is at 3606 Greenville Ave #A, in the former OT Tavern space which closed in 2022. It features chef-prepared meals, groceries, wine, snacks, sweets, personal care products, and sweets. This location is the third in DFW, following 3130 Knox St, 6565 Hillcrest Ave., and Uptown at 2822 McKinney Ave.
CocoAndre Chocolatier is closing its storefront in Bishop Arts. The mother-daughter business say in a Facebook post that they will still be around making chocolate just not at that location. They'll close at the end of 2023 or maybe spring 2024 or really whenever they sell the building at 508 W. 7th St.
Sandoitchi, the Japanese sandwich concept, is temporarily shutting down its downtown Dallas operation. Known for their soft sandwiches made on milk bread, Sandoitchi started out as a pop-up, but during the summer, they settled into a storefront, taking over the space at 1604 Main St. #110 previously occupied by La Tarte Tropezienne. The founders say that they'll take a short break, stating that "we’re pausing the downtown space to focus on the State Fair. We’ll also be doing some remodeling during that time."
La Boca is a new delivery-only gelato company founded by Dallas local Owen Carlson and Argentina native Martin Pereyra de Olazábal, offering a selection of classic Argentine and vegan gelato varieties, including Dulce de Leche, Banana Split, Strawberry Sorbet, and Mint Chip. It's available online, via an app, or at a temporary pop-up at the Commissary in downtown Dallas.
Thirsty Lion Gastropub is opening at 5225 Belt Line Rd. in Addison. Since its launch in 2010, Thirsty Lion has opened 12 locations in Texas, Arizona, Colorado, and Oregon; this is the fifth in DFW. Signature dishes include Gorgonzola Burger, Bacon Wrapped BBQ Prawns, Beer Battered Fish & Chips; BBQ Pork & Kimchi Fried Rice, Fish Tacos, and Traditional Scotch Eggs. The menu features appetizers, salads, sandwiches, seafood, half-pound burgers, steaks.
Truluck's has launched a new 45-minute power lunch menu with three courses for $39, served at the Uptown Dallas location from 11 am-3 pm. Choices include Sonoma Greens Salad, Lobster Bisque, Iceberg Wedge Salad, Prime Meatballs with steak sauce, Broiled Salmon, Chicken Breast "Stroganoff", Filet Medallions, Steak Salad, Prime Burger with French fries, Vegan Pappardelle Bolognese with plant-based sausage ragu, Carrot Cake with cream cheese icing, or Chocolate Chip Cookies.
DIVE Coastal Cuisine has specials for September: Baja Fish Tacos with pico de gallo and lime ranch; Stone Fruit & Roasted Beet Salad with goat cheese tarragon spread; and Roasted Tarragon Cabbage.
Hopdoddy Burger Bar has a new Birria Burger, their take on birria tacos, made with beef patties, house-made chorizo stacked on a grilled/crisp quesadilla, cilantro onion aioli, and a side of "consome" (does someone does not know how to spell consommé?); and a Churro Shake in collaboration with Siete Foods made with vanilla custard, cinnamon sugar, Siete churros, and whipped cream.
Grimaldi’s Pizzeria has a new fall menu that includes Buffalo Chicken Pizza, Apple Walnut Salad, a charcuterie Bridge Board, Pumpkin Cheesecake, and Choco'nana Cheesecake: Banana cheesecake with an Oreo cookie crust.
Tommy Bahama Restaurant & Bars has new menu items through the end of September: Lobster Flautas, Blackened Shrimp Chili Rellenos, Chilean Sea Bass with Israeli couscous, and Duroc Tomahawk Pork Chop with a sweet potato tamale filled with sweet corn fondue.
Eatzi’s Market & Bakery has new menu items: Chia Seed Pudding in two varieties: the Original, topped with granola, strawberries, blueberries, and blackberries; and the Matcha with kiwi, strawberries, raspberries, and raw almonds. Also power bowls: Bistro Filet Power Bowl or Chicken Power Bowl, with barley, arugula, mixed greens, mustard dill potatoes, cherry tomatoes, red onions, and shiitake mushrooms with a green harissa dressing; Salmon Power Bowl with brown rice, spinach, mixed greens, cucumber, carrot, edamame, radish, and green onion with ginger miso dressing; and Vegetarian Power Bowl with couscous, kale, mixed greens, roasted chickpeas, sweet potato, cauliflower, and shiitake mushrooms in a lemon tahini dressing.
Dog Haus has three new Hawaiian-themed menu items, $1 of which will be donated to Hawai‘i Community Foundation’s Maui Strong Fund: Ohana Chicken Sando with a fried chicken tender and slaw on a King’s Hawaiian bun; Mighty Moa bone-in wings tossed in teriyaki aioli and topped with spicy mayo; and an island-inspired cocktail with rum, Aperol, orange curaçao, and pineapple.
This pumpkin puff cookie from Salata looks delightful.Salata
Salata has brought back the Pumpkin Puff Cookie, a pumpkin-flavored cookie with a light fluffy texture, macadamia nut, white chocolate chunks, and cinnamon. Launching Tuesday, September 19, the cookie returns for the second year to Salata and will remain in restaurants through the end of the year.
Snooze, an A.M. Eatery launches its new fall menu on September 21 with the following dishes: Pumpkin Pecan Pie Pancakes: with vanilla cream cheese filling, caramel sauce, and candied pecans; Monte Cristo Brioche Toast; Carbonara Breakfast Pasta featuring spaghettini tossed with Parmesan scrambled eggs, habanero pork belly, red onions, garlic and diced tomatoes; Blood Orange Punch; Pumpkin Latte, and Pumpkin Martini with oat milk.
Fish City Grill and Half Shells have two chalkboard specials through September: Chimichurri Shrimp Tacos, featuring avocado crema, pico de gallo, Cheddar jack cheese, cilantro, Cuban black beans & rice for $16; and Herb-Crusted Texas Redfish with roasted Brussels, red bell pepper, lemon basil rice, for $26.
Bonefish Grill has a new three-course dinner for two for $46, featuring two salads, two entrées, and a shareable dessert, from choice of Caesar, Atlantic salmon, Pork Tenderloin, Sirloin, Chicken, Rainbow Trout, Mahi Mahi, Linguine & Clams, and Key lime cake.available for a limited time starting September 12 through October 29.
Tacodeli has a new limited time taco for fall: a Bison Relleno Taco with a roasted red pepper base, adobo-spiced picadillo with sweet potato, Force of Nature bison, avocado crema, queso fresco, and cilantro. Available at lunch and dinner at all Texas locations (Austin, Dallas, Plano and Houston) through mid-October.
City Works Eatery & Pour House in Fort Worth & Frisco are celebrating Oktoberfest from September 16-October 3 with German-inspired beers and bites includeing Smokehouse Currywurst (Spicy hot link, currywurst sauce, bacon-braised sauerkraut, caramelized onions, steak roll), Pork Schnitzel (pork chop, brown butter spaetzle, braised red cabbage, dijon-herb cream sauce), German Flatbread (Smoked hot link, bacon-braised sauerkraut, spicy mustard bechamel, swiss cheese, scallions). Oktoberfest specialty beers include Rahr & Sons Barrel Fest in Fort Worth, and Rollertown Oktoberfest in Frisco.
El Pollo Loco has brought back Stuffed Quesadillas in three varieties: Poblano Chicken Stuffed Quesadilla with chicken, Oaxaca cheese, poblano peppers, pico de gallo, sliced avocado and cilantro; Chipotle Chicken Stuffed Quesadilla with chicken, Oaxaca cheese, salsa roja, sour cream, and pico de gallo; Beef Avocado Stuffed Quesadilla with shredded beef, Oaxaca cheese, avocado salsa, sliced avocado, onion and cilantro.
Chicken Salad Chick has a new Chick Melt featuring choice of chicken salad flavor or pimento cheese, paired with provolone cheese, atop croissant. The Chick Melt’s golden-brown, crispy exterior harmonizes with its melted, cheesy interior. It's a permanent menu addition that debuted September 12.
Shake Shack has fiery menu additions, all dusted with a hot pepper spice blend of cayenne pepper, brown sugar, vinegar powder, garlic powder, and smoked paprika. The Hot Menu items include Hot Chicken sandwich, Spicy Shackmeister Burger, Spicy Fries with Ranch Sauce, and Spicy Cheese Fries with Ranch Sauce.
Cicis Pizza is bringing back its all-you-can-eat Adult Buffet deal for $5 every Monday and Tuesday from September 18 to October 24.
SusieCakes has new fall-inspired treats with seasonal ingredients through September: Pumpkin Spice Latte Cupcake made with pumpkin spice cake frosted and filled with coffee buttercream; Mocha Cupcake, a chocolate cupcake frosted and filled with coffee buttercream and topped with white jimmies; and the Whoopie Pie, with two thick, chewy chocolate cookies sandwiched with vanilla buttercream.
Kate Weiser has new limited-edition fall-themed goodies: Pumpkin Spice ‘Lil Carl, a chocolate snowman filled with Cookie Butter Pumpkin Spice Latte Mix and mini marshmallows; Pumpkin Pie Candy Bar, with caramelized pumpkin pie ganache layered with cinnamon marshmallow and pecan gingersnap streusel in a dark chocolate shell; Spicy Pecan Brittle with toasted pecans, chipotle, and cayenne; Pumpkin Spice Crunchy Munchy, with pumpkin spice Chex mix, pumpkin spice caramel popcorn, pretzel crack, and gingersnap cookie gianduja bits, drizzled in white chocolate; Chocolate Pumpkin, filled with malt balls, cherries, toffee bits, dark chocolate-covered orange peels, and chewy salted caramel balls - crack it open to eat the goodies inside, then eat the dark-chocolate shell.
Yogurtland has brought back Pumpkin Pie Cheesecake Swirl frozen yogurt, made by swirling Pumpkin Pie and Cheesecake flavors together using the middle handle.
Wendy's has added two new seasonal pumpkin items: the revolutionary Pumpkin Spice Frosty, a pumpkin version of their thick ice-creamy shake with notes of pumpkin, cinnamon, and nutmeg; and Pumpkin Spice Frosty Cream Cold Brew, featuring cold-brewed coffee with Frosty creamer swirled over ice.
Malai Kitchen has launched a traditional Marzen version of Oktoberfest beer, an amber lager that is semi sweet with a crisp finish. Plus, all taps at all locations will transform into Bavarian style beers September 16 through October 3 featuring: a Helles Lager pale ale, Hefeweizen German unfiltered wheat ale, Schwarzbier traditional dark lager or "black beer," Munich Pale Ale, and Apple Strudel Milkshake IPA, a take on a popular Oktoberfest dessert made with apple puree, milk sugar, oats, cinnamon, and vanilla. At all four locations in Uptown Dallas, Preston Center, Southlake, and Fort Worth.
Oddfellows has created a new signature bottled hot sauce: Devilishly Good Hot Sauce, made from tomatillo, onion, garlic, jalapeño, serrano peppers, and cilantro for a medium heat. The 11 oz. bottle is $6, available at the restaurant's Bishop Arts location.
Howdy Homemade, the ice cream brand providing employment for adults with intellectual and developmental disabilities (IDDs), is now sold by the pint at H-E-B, Albertsons, Tom Thumb, Safeway, and Randalls stores.
Hamm’s Meat + Market in Historic Downtown McKinney at 307 W. Louisiana St. has been acquired by Noah Hester and his wife Lacey Hester. Established in 1954, Hamm's is known for honey-glazed hams and organic turkeys. Hamm's butcher Jose, whom the release says has become a neighborhood treasure through his 40 years behind the counter despite having no last name, will remain with the butcher shop.
The ADD SOY Act (H.R. 1619) is a bill introduced in the U.S. House of Representatives by Reps. Troy Carter (D-LA) and Nancy Mace (R-SC). The ADD SOY Act (Addressing Digestive Distress in Stomachs of Our Youth) would provide soy milk as an option for kids and reimburse the schools for providing soy milk. In 2020, the U.S. Dietary Guidelines for America recognized fortified soy milk as a nutritional equivalent to dairy cow milk. However, schools are not presently being reimbursed if they provide soy milk as an option, yet the USDA is reimbursing public schools for cow’s milk to the tune of $1 billion annually – despite the fact that studies show that nearly one third of it is being thrown away by the students.
