Dallas restaurants keep on trucking with openings and new dishes
Coronavirus still hangs like a dark cloud over the food and beverage industry in Dallas, but there are restaurants opening, making plans, creating new dishes and conjuring up new drinks.
Here’s the latest round of the Dallas restaurant news:
Zaap Kitchen Lao & Thai Street eats has moved to its second location at Casa Linda Plaza in East Dallas at 1152 N. Buckner Blvd. after almost a year of planning. opened. This hugely popular concept was founded in 2018 by owner Tony Singharaj and his wife who opened their first location at 6107 Greenville Ave. opened to bring Lao food to a new neighborhood. Singharaj is a restaurant veteran whose brother Boi Sabaidee owns Lao & Thai Cuisine, which also offers Lao and Thai dishes, but only for take-away. This new Zaap location has a larger dining area that will surely come in handy once the virus is cleared. Meanwhile, East Dallas residents are enjoying a new authentic Asian option in the neighborhood. Zaap makes everything to order and with a higher degree of flavor than other Asian cuisines.
Shug’s bagels, the authentic New York-style bagel shop that has been operating for more than a year, opened on June 13 at 3020 Mockingbird Ln. in a room where Lover’s Egg Roll used to live. Less than a week later, they had to temporarily close after what was known as a “crazy opening weekend” when both the batter mixer and oven collapsed to keep up with demand. They reopened on June 26th and are open Tuesday through Sunday from 7am to 3pm.
Sauce & Vine is the name of a new restaurant opening in the heart of downtown Fate east of Rockwall. This will be an Italian-inspired family restaurant that will anchor downtown and star Ted Grieb as the head chef. Grieb is a seasoned chef who has worked at well-known Dallas restaurants such as Dakota’s and previously owned / operated Zanata in downtown Rockwall. Sauce and Vine will have a modern, rustic al fresco dining area as well as a courtyard market for take-away, bread, ice cream and other homemade products. The kitchen offers wood-fired pizza and homemade pasta. Construction will begin later in 2020.
Bonton FarmsThe urban farm in south Dallas, whose goal is to restore health, create jobs and inspire hope, is being considered for a spin-off in Lake Highlands on 12 acres on Greenville Avenue between Forest Lane and LBJ Freeway drawn. Called Bonton Village, it would reflect its current South Dallas location with a bakery, coffee shop, restaurant, farmhouse, and 120 tiny houses. The original location was at risk due to the coronavirus pandemic until donations, including a $ 75,000 contribution from Mark Cuban, helped keep it up and running for another six months.
BarcadiaHenderson Avenue Bar, which introduced Dallas to Giant Jenga, has undergone a renovation. It includes an ambitious new dining program coordinated by new Chef Nick Boss, a veteran of Dough Pizzeria, Belly & Trumpet and other Dallas restaurants. Boss was launched by SBBC Hospitium, which acquired the bar in 2019. He has put together what he calls “simple bar food, done right”. For example, his double cheeseburger, which he says “tastes like July 4th,” has two 4-ounce patties of ground short ribs with a secret sauce on a sesame bun. It also has a dash of vegetarian options, including a chickpea salad wrap. In addition to wanting to improve the food, her goals include expanding the brunch window for service workers and attracting customers for dinner. “We don’t have a problem with the nightly crowd and are always busy on Fridays and Saturdays, but we’d like to serve a good menu the rest of the week,” says Boss. SBBC has done a similar transformation with the menu at Felix Culpa, a sibling concept also located on Henderson Avenue.
The Heritage table, an indie restaurant on Main Street in Frisco, has a new, redesigned menu that revolves around sharable boards. Owner Rich Vana, who opened the restaurant in 2017, now serves specialty boards as a family-style tasting menu with a rotating set of boards that can be shared by 2-3 people as a starter. The menus change every two weeks and focus on seasonal ingredients.
Bisous Kisses pastriesAward-winning pastry chef Andrea Meyer’s West Village bakery is reviving her line of homemade ice cream, which was launched for the first time in 2019. The ice cream is available in three flavors of pints: vanilla shortbread biscuit, chocolate caramel biscuit, and strawberry cheesecake. Bisous is also continuing its popular “Freezer to Oven Collection” with bestsellers such as “Freezer to Oven Croissant Waffle Ice Cream Sammies” with pre-pressed croissant waffles, tosses and toppings. Known for its macarons, the shop will be offering A Special Flavor for July: Blueberry Cheesecake, a festive red and blue treat.
Fat strawsThe small local chain with bubble tea and chewy puff donuts (also known as mochi donuts) has launched Dalalgona, also known as whipped coffee, in all four locations. Dalgona is made by whipping instant coffee powder, sugar and hot water together until it becomes creamy and then used to top off cold or warm milk. Fat Straws also has creative twists in the drink, including Dirty Chai (Chai Milk Tea & Dalgona), Dirty Matcha (Matcha Milk Tea & Dalgona), Dalgonacado (Avocado Smoothie & Dalgona), Dalgona Coco (Coconut Milk Tea & Dalgona) by 4 . $ 25 to $ 6.50 and is available now at all Fat Straws locations. Roadside pickup and delivery via UberEats at https://www.fatstraws.co/locations/.
Rusty tacoThe Dallas-born taco chain with 7 locations in the area has a new Green Street Taco with Pork with Tomatillo Sauce and Jalapeno Ranch. It was created by a franchisee in Dayton, Ohio, where it was a secret menu item until Rusty Taco turned it into a nationwide limited-time offer.
Whataburger launches the new Pico de Gallo burger. It starts with two perfectly cooked all-beef patties on a 5-inch toasted bun topped with three new ingredients: two slices of pepper jack cheese, fresh pico de gallo, and a new creamy coriander and lime sauce. The combination creates a unique pop of bright flavors with the perfect kick.
Impossible foods The new award-winning plant-based sausage is now widely available. It’s also a special dish for a handful of diners across America who will become the first independent restaurants to offer Impossible Sausage. The designated diner in Dallas is the Maple Leaf Diner on Preston Road in North Dallas.
Trulucks launched a new entree for the summer: Crab Napoleon with blue crab, prawns and mango on a sliced tomato with a smoked tomato vinaigrette for $ 24. One publication says it’s hearty, smoky, light, and tasty. Live entertainment has returned to its uptown location on Fridays and Saturdays from 6pm.
Bulla gastrobar has new items for the summer, including five new dishes and two drinks: lavender-peach-oolong lemonade and a mezcalita with mezcal, OJ, triple sec, agave and strawberry puree. They are only available for dinner and include:
Mallorcan style lamb: braised lamb, piquillo confit, garlic chips, patatas panaderas
Chicken Al Valdeón: Pan-fried chicken, Valdeón blue cheese sauce, mushrooms, piquillo confit, hand-cut fries
Pear Fiocchi: Pasta filled with pears, honey-Valdeon blue cheese sauce, pear cubes, chopped walnuts
Seafood salpicon: squid, prawns, clams, marinated olives, lemon, EVOO
Tocinillo Del Cielo: Andalusian style flan, yogurt foam, blueberries, raspberries
Sugar Pine CreameryThe Plano soft ice cream parlor with innovative flavors is offering a new range of flavors until July 12th: roasted marshmallow, Cap’N Crunch cereal milk, roasted cherry almond, oreo cookie tiramisu and two dairy-free flavors: strawberry guava and jamine white peach. They also serve teas, including boba tea. Your COVID-19 hours are Tuesday-Sunday 2-6pm.
The original pancake house has a limited edition pancake at its eight locations around DFW. The Firecracker Cake is available until July 5th and contains crispy pearl sugar and Pop Rocks candy on a stack of buttermilk pancakes.