With More Dallas Restaurant Openings, the AT&T Discovery District Continues to Take Shape

T.Dallas restaurant openings keep coming as new spots defy the chances of opening during the pandemic. A new American bar and restaurant, Japanese sushi spot, and Texas-inspired brasserie are coming to town this December.

BarNone (now open)

718 N. Buckner Boulevard, Suite 100

This new bar and restaurant in East Dallas now serves cocktails, wine, beer and plenty of canapes. Founded by restaurant veterans Todd Dickerson (Angry Dog) and Jennifer Rohde Dickerson, BarNone offers American cuisine with influences from family recipes. Chef Michael Schueler runs the kitchen, which offers sandwiches, wings, salads, cheesesteak egg rolls and much more. The cocktails at BarNone are fresh and contain only homemade juices and purees. Some examples are The Amelia with lemon vodka, raspberry puree and elderflower liqueur, Serrano Ranch Water, and BarNone Mule with hibiscus berry syrup.

At Ounce you can also order a cocktail with Irish gin and gunpowder. (Photo by Kathy Tran)

Further openings in the city center (opening on December 16)

211 S. Akard Street

Following Rise + Thyme’s September debut in the AT&T Discovery District, the $ 100 million development this Wednesday, December 16, unveils two more restaurants named “The Second Floor at the Exchange.” (The ambitious downtown development will eventually house 20 restaurants.)

At one end you will find Ichi Ni San, which is by Mot Hai Ba chef Peja Krstic. Offering a non-traditional twist on Japanese food, the new concept will serve pork rib katsu, sea bass, baby squid, and more. The sushi program is led by chef Somnuk Gatesuwan (Little Katana, Yama Izakaya & Sushi). Typical cocktails include Toki High Balls, a Frozen Melon Ball Drink, and a popping Boba Spritz.

Ounce, a Texas-inspired brasserie by chef Brian Zenner, rounds off the second floor. Here you can start with a Cigar Smoked Old Fashioned or Irish Gin-based Gardens Full of Gun Powder Cocktail and combine it with snacks such as steak fries, roasted beets or cheese. Main courses include the ounce burger, a veal schnitzel, steak fries and a seasonal vegetable casserole.

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