British Pub Harwood Arms to Open in Dallas Dec. 7

Harwood Arms, the latest commercial from the Harwood Hospitality Group, opens next week with inspiration from the British Isles.

Located in the new Harwood District (which is actually Little Mexico) adjacent to Uptown, this restaurant offers a “regionally-inspired menu of pub dishes paired with clever cocktails and a broad whiskey list,” according to a press release.

EXPAND

Notice the initial background image.

Robert Underwood

The 4,000-square-foot pub is to have socially distant indoor seating with separate cabins and expanded outdoor seating.

Expect six TVs and dartboards alongside a menu that focuses on the British Isles. Both Irish and English dishes are available, including beer and cheddar soup, potato peels, fish and chips and a Reuben sandwich.

Chef Ryan YorkEXPAND

Chef Ryan York

Kathy Tran

“Tasty, homemade dishes are our heart and soul. We think about each dish and source the highest quality ingredients, ”said Chef Ryan York in the press release. “We cut our chips by hand, source local Wagyu beef from A Bar N Ranch, and blend in various regional influences. We’ve definitely bolstered the flavor of traditional pub fare, adding dishes that diners don’t typically see in a pub. ”

The drinks side features 50+ beers and ciders, a wide list of Scotch, 40+ whiskeys, and a small selection of craft cocktails.

I support

  • Local
  • Community
  • journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer clear.

Guinness short ribEXPAND

Guinness short rib

Marquel Plavan

A brunch menu also lists a Guinness Braised Short Rib Benedict and Wagyu Corned Beef Hash.

We learned that the restaurant won’t be open for takeout, but plans to expand to take away in 2021.

Harwood Arms, 2850 N. Harwood St., No. 100 (Harwood District). 214-273-5151. Open Monday, December 7th, Monday to Friday from 4pm to 2am and Saturday and Sunday from 11am to 2am.

Keep the Dallas Observer Free … Ever since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we want it to stay that way. We offer our readers free access to concise coverage of local news, food and culture. Produce stories on everything from political scandals to the hottest new bands with bold coverage, stylish writing, and staff, everything from the Society of Professional Journalists’ Sigma Delta Chi Feature Writing Award to the Casey Medal for Meritorious Journalism have won. With the existence of local journalism under siege and setbacks having a greater impact on advertising revenue, it is more important than ever for us to raise support for funding our local journalism. You can help by joining our “I Support” membership program which allows us to continue to cover Dallas without paywalls.

Taylor Adams has been writing about the restaurant industry for the Dallas Observer since 2016. Now, as the Observer’s food editor, she attended Southern Methodist University before covering local news on the Dallas Morning News.

Comments are closed.