Chef Matt News

Dallas chef returns with innovative Mexican restaurant at West Village

Una Vida

A Mexican restaurant from Dallas-based Local Favorite Restaurants has debuted at the West Village: Called UnaVida, it's at 3699 McKinney Ave #307 in the former Taco Diner space, with a menu created by Executive Chef of New Concept Development, Chef Matt McCallister.

UnaVida is the next step following Mexican Test Kitchen, a temporary concept that opened earlier this year from McCallister and Local Favorite Restaurants founder Mike Karns.

"The development of this concept embodies our passion and commitment for culinary creativity while lending itself to the continuous evolution and expansion of Local Favorite Restaurants," Karns says in a release.

McCallister has created a menu inspired by traditional Mexican flavors but that are intentionally innovative.

UnaVida ("one life" in Spanish) - is committed to celebrating reimagined yet familiar, fresh flavors and recipes that are also “good-for-you-food” rooted in responsible sourcing and recipes that meet a variety of potential dietary desires. So, probably some vegan items.

Karns says, “ We only have One Life, and we’re meant to enjoy it fully. That means to us - eat the best foods made from the highest quality ingredients to fuel you to live your best life. We believe in eating all of the good things - and drinking tequila too - because most good stories don’t start with ‘that one time I ordered a salad.”

"We believe in letting the ingredients take center stage, telling their own story on the plate," McCallister says. "It’s not just about serving great food. It’s about how food can bring people together, creating lasting memories around the table.”

The restaurant will be open for lunch and dinner with starters such as Street Corn Fritters, Casa Guacamole, Heartcakes (hearts of palm cakes, like vegan crab cakes with avocado, salsa veracruz, cabbage slaw, lime aioli) or Crudo de Atun - ahi tuna, mancha verde, and jugo verde aguachile.

“Platos de la Casa” include:

Smothered Burrito - Tri-color quinoa, refried lentils, black beans, melted peppers & onion, criminis, zucchini, cashew queso, pico de gallo, guacamole
La Hamburgesa - Signature blend of grass-fed ground beef & heirloom mushrooms, rajas con crema, romaine, lime aioli, queso Oaxaca crusted Brioche Bun
Open Faced Enchilada Verde - Choice of steak or chicken, chihuahua cheese, zucchini, peppers & onion hash, marinated mushrooms, salsa verde

Bowls come with choice of Mexican cauliflower rice, cilantro rice, or quinoa, and options such as:

Enchilada Verde: refried lentils, crispy yukons, zucchini, lacinato kale, avocado, peas, whipped queso fresco, cashew crema, roasted salsa verde, crispy corn tortilla
Sedona: black beans, sweet potato, pickled golden beets, roasted corn, purple cabbage slaw, jicama, jalapeno ranch, queso crema, chili-dusted tortilla strips, ginger pepita
Fajita: melted onions & poblano peppers, grilled broccoli, guacamole, romaine, pickled jalapeno, poblano and cashew queso, chili-dusted tortilla strips, cashew sour cream

Salads, soups, vegetable sides and an array of creative tacos are also available.

A weekend brunch menu will feature:

Heartcake Benedict - with masa sope, veracruzana sauce, cashew crema, smashed avocado, cabbage slaw, and eggs
Chilaquiles - sweet potatoes, corn tortilla chips, asadero and cotija cheese, salsa verde, and eggs
Hotcakes - two pancakes, banana, creme fraiche, candied peanuts, dulce de coco caramel
Veggie Hash - with crispy yukons, seasonal vegetables, creamy ranchero sauce, eggs, cotija cheese, pico de gallo

The Bar Menu includes a signature Toreados Margarita with grilled serrano, tequila, gran gala, lime; Cantarito with tequila blanco, grapefruit, Jarritos, lime, orange; Guava Cooler made with vodka, lime, grapefruit, pineapple guava; Cactus Caipirinha with cachaca, kiwi, jugo verde, lime, agave; the Caramelized Pineapple Margarita Tequila reposado, agave, lime and more. A full selection of wine and Mexican craft or domestic beers are also available.

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new roots

L.A. celebrity favorite The Ivy plants Dallas branch near Katy Trail

Photo courtesy of The Ivy/Facebook

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A Los Angeles restaurant famous for celebrity sightings on its bright floral patios is opening a branch in Dallas: The Ivy will debut in fall 2027 at 4205 Buena Vista St. inside The Terminal at Katy Trail.

“This will be the first Ivy outside of Southern California,” says India Wolfe, the restaurant founders' daughter, in a release. "I felt a strong calling to bring The Ivy somewhere new and to plant roots there with our family.”

India’s parents opened The Ivy on Robertson Boulevard in 1980, followed by Ivy at the Shore in Santa Monica five years later.

While her father, chef Richard Irving, and mother, Lynn von Kersting, remain in LA, Wolfe and her husband, Ernest Wolfe IV, will move to Dallas in February with their two children and dogs, to operate The Ivy. The restaurant will be located inside a luxury apartment tower overlooking the Katy Trail.

India started working as a teen at the family's third branch in Santa Monica and learned everything "from greeting guests and waiting tables to staging events, filming viral social media, and modernizing the business for a new generation," says the release.

Both she and her husband spent time in other professions but were drawn to the dining field. Ernest helped his in-laws so often at The Ivy that they finally employed him full-time.

“I love working with him," India says, "and we complement each other’s skills really well, not unlike my mom and dad.”

The Ivy The family behind The Ivy.Courtesy photo

The Wolfes say they want the Dallas restaurant to retain The Ivy’s familiar cooking, warmth and character, while making it feel like home in a new city.

“I love the idea of people taking a walk on the Katy Trail and then meeting friends for brunch at The Ivy,” India says.

Her parents are assisting with the design and menu; India wants a contemporary vibe but doesn’t plan to change what works so well.

“I don’t want to make it too different because I think the reason that people from Dallas come to The Ivy is because they love The Ivy,” she says. “That said, this new restaurant will certainly stand on its own two feet.”

Unlike the original, the Dallas Ivy will have a bar, an idea India dreamed up. While restaurant bars are nothing unusual, India actually envisioned what her family jokingly calls “the D Bar" (so named for Dallas), where guests can clink glasses and share good energy around a curved, D-shaped counter.

Her interest in art and flowers will result in a space well-appointed with roses, a family tradition, and local blooms like zinnias and snapdragons.

The Ivy serves upscale American comfort food and Californian cuisine with influences from Italian, French, Cajun, and Mexican cooking. Dishes are made with seasonal ingredients, so the menus evolve throughout the year.

While the Dallas menu is being developed, the restaurant's Southern California winter menus, for example, include starters such as crab cakes, Caesar salad, and grilled-vegetable salad. Pasta options include lobster ravioli with Ivy pink sauce and lobster tagliatelle. Wood- or stone-fired pizzas include margherita and Cajun shrimp pies, while house-baked breads, old-fashioned red velvet cake, coconut cake, and chocolate chip cookies round out the menu.

The Ivy has always been at the center of family life, India notes. Now she and Ernest are bringing that way of life to Dallas.

She adds, “I am confident it will be a great home for The Ivy and for our family.”

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