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Where to eat in Dallas right now: 12 hot new restaurants that just opened

There has been no official notice that we are back to normal after the pandemic. Dallas County still sees at least 100 cases every day and new strains continue to emerge, so it’s not over yet.

But if openings are your criteria, then we’re definitely on the way to a major comeback. There are restaurants opening everywhere, from independent venues to out-of-town business concepts, finally ready to hatch after a year of incubation, with many more in the works.

This dozen barely scratches the surface, but you have to start somewhere. Here are 12 restaurants, newly opened for June:

Greenville’s ultra-vibrant restaurant and bakery is by husband and wife Casey and Amy LaRue, who have worked at serious restaurants across the United States including Michelin-starred Daniel, Per Se and Joel Robuchon. It’s a two-pronged concept: Mornings is an upscale bakery with croissants and pastries from Amy; in the evening, there is a tasting menu with a hyper focus on wine. A cool angle: They avoid beef, favoring smaller animals like duck, pork, or quail – “better for the environment, and you can get beef anywhere,” Casey says.

Clink Wine Bar + Bites
Wine bars continue to increase and this one at 2601 Lakeside Pkwy. at Flower Mound serves it by the glass or by the bottle, with 16 wines on draft, four beers on tap, other wines by the glass or by the bottle. They have a menu of tapas-style plates that include a Tuscan white bean dip with warm bread and veggies for dipping, as well as cold cuts, flatbreads, paninis, salads, and desserts.

Tex Mex E-Bar
Friendly host Eddie Cervantes’ Tex-Mex restaurant opened on Greenville Avenue, serving margaritas and reliable Tex-Mex with late hours. Cervantes, who previously owned Primo’s in Uptown, opened the first E-Bar in 2013 in an unlikely location on Haskell Avenue near Munger, where he still stores them. The menu features your quintessential enchiladas, nachos, and tacos, with queso good enough that it won the Best Queso category at CultureMap’s 2020 Tastemaker Awards.

big hut
The Colorado-based chain, known for its over-the-top sandwiches, cheesesteaks, wings, and nighttime hours, has opened its third DFW location in Plano, at 6205 Coit Rd. # 364 (other locations are in Fort Worth and Denton) . They make extreme sandwiches on crispy buns; a sandwich, for example, is filled with macaroni and cheese, bacon, fries and mozzarella sticks. There are also burgers and desserts such as fried Oreos.

Tea and Matcha Junbi
The Californian concept specializes in matcha and loose tea drinks, with a menu of 15 varieties of matcha tea such as vanilla, strawberry and rose water. They also have espresso, rice balls, and matcha soft-serve. They are great in their supply; the founders say they spend time controlling tea farms in Japan. They have three stores in California and one in New Jersey. This Richardson location at 326 W. Campbell Rd. Is their first in Texas.

Tokyo’s Japanese barbecue restaurant chain (yakiniku) has opened its first Texas restaurant in Dallas, on Greenville Ave. The yakiniku experience focuses on bites of raw protein and vegetables cooked at the table on small grills and eaten fresh and hot. In addition to a la carte dishes such as the beef tongue, customers can order an omakase style for two or four and receive a selection of meats, as well as sides, salads and softs, for a fixed price of $ 40. at $ 100 per person.

N’Awlins seafood sports bar
The goal of this New Orleans and French Quarter-inspired restaurant and sports bar is to bring a Cajun touch to game days through the food and decor of Bourbon Street. The menu includes oysters, jambalaya, crayfish stew, okra and donuts. It’s in the Design District at 1400 Hi Line Dr. # 116, in the space previously occupied by Primo’s where it has a dog seating area that allows guests to dine al fresco.

Southern Roots Table
Celebrity chef from Dallas, Tiffany Derry, has opened a new Mustang Station restaurant in Farmers Branch, inspired by her upbringing on the family farm in the south. The centerpiece of the menu is the duck fat fried chicken served family style with cookies, canned watermelon zest and homemade sauces.

Salad and Go
The Arizona-based Chin, specializing in salads you can get through drive-thru, has opened three DFW locations, in Plano, Richardson, and Dallas at 5101 Ross Ave., next to Waffle House, and has been successful in the three. The menu includes salads, wraps, soups and drinks with generous portions and cheap prices, part of their mission to make healthy food convenient and affordable. The restaurant also offers breakfast options, such as organic cold infusions and five different breakfast burritos.

Buzzy Greenville Avenue spot is an immersive omakase (chef’s choice) restaurant from chefs Jimmy Park and Shin Kondo with only two seats, at 5:45 p.m. and 8:15 p.m., $ 175 per person, in a room with only 12 seats, where your dinner is entirely left to the chef’s appreciation, no special request by favor. There is sushi but also cooked dishes. Foodies crave the hard to get hold of, which makes reservations valuable – so valuable, Shoyo was forced to change his reservation system to make it more manageable. The new fiscal year: July reservations will go live on the 1st at midnight.

Pizza Slices
Sicilian style pizzeria founded by a former capo of the Colombo mafia family serving pizza by the slice, with ingredients imported from Italy and a square slice configuration. The Dallas site is located at 2025 Cedar Springs Rd. With take out and delivery only. Varieties include classics such as cheese, pepperoni, sausage and broccolini, vegetables, and Hawaiians. You can get it by the slice or as a whole pizza, for 4 to 6 people, for around $ 25 to $ 29 per pie.

Wicked Bold Vegan Cuisine
Flower Mound’s vegan restaurant comes from husband and wife Deric and Brooklynn Cahill, a spin-off of Wicked Bold Chocolates, a vegan chocolate company they founded in 2019. The menu includes cold cuts, snacks and fancy soft drinks like a Blood Orange Sour with zero proof Ruitual whiskey, blood orange, ginger syrup and lime juice. Dining options include a fondue board with fruit and pretzels that you can dip in chocolate; and the S’Mores Board, with s’mores ingredients and a table hearth.

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Hazel J. Edmonds

The author Hazel J. Edmonds

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