9 openings make this roundup of Dallas restaurant news a must-read


This Dallas restaurant news roundup features all the exciting Dallas dining developments that each roundup features: new menus, chef appointments, limited-edition dishes you need to hurry to. try before they disappear.

But this roundup is particularly loaded with openings, with nine restaurants that have either debuted or are in the works.

Here’s everything that’s happening in the Dallas restaurant news:

Knife, chef John Tesar’s steakhouse at The Highland hotel, is reopening for lunch, but with a new split personality: during the day it will operate as Knife Burger, the spin-off of Tesar’s burger, serving burgers and salads, Tuesday to Sunday 11:30 a.m.–2 p.m. It means L’Ozersky with American cheese and red onion, arguably his best burger; The Magic with cheddar cheese and bacon on an English muffin; Chilli cheese burger; Beef cheek with truffle mayonnaise; and The Rib with short ribs, collard greens and horseradish mayonnaise. New options include Patty Melt, lobster roll and the 44 Farms Hot Dog with optional cheese, sauerkraut, onion, jalapenos and chili. There will still be a few more steaks like tenderloin, pepper steak, and bone-in rib eye, and they’ve brought back salads, including yay watercress, plus a wedge and Caesar.

Root Market and Juicery opened a new location at 4164 N. Central Expy., corner of Fitzhugh Avenue. Roots was founded by former stockbroker Brent Rodgers and has a location in Lakewood at 1906 Abrams Pkwy., as well as a location in Atlanta. They’ve expanded their offerings beyond their original pressed juice and smoothie menu, now stocking CBD products, ready-to-eat vegan meals, produce, clean wines, and more, at Fitzhugh Market and online. .

House of Fortunea Chinese restaurant in Irving owned by John Kim and specializing in Shanghai dishes such as fried pork buns, soup dumplings and noodles, will open a location on Greenville Avenue, in the space previously occupied by the short-lived Gun Ho.

Gloria’s Latin cuisine, the Salvadoran/Tex-Mex chain, has opened a new location in Prosper at 1110 S. Preston Rd., #10, just outside Prosper. Gloria’s was designed by Gloria and Jose Fuentes and was born from the traditions of El Salvador. It’s their 23rd location — they’re in Dallas, Fort Worth, Austin, Houston, and San Antonio, all cities where CultureMap has an office, hey now — and features Salvadoran-inspired art, an outdoor patio, a upscale bar, margaritas, and their famous black bean dip.

Texas Pho House opened at 9144 Presmont Pl. #200, Frisco across from a mall with Ranch Market and Daiso, serving pho, stews, noodle soups, banh mi, salads and appetizers.

Freebirds World Burrito opens a downtown Dallas location at 2000 Ross Ave. #190, which CEO Alex Eagle calls “a major moment” for the company. The grand opening will be marked by a day-long celebration on Monday, February 28, with the first 25 guests in line receiving free burritos for a year.

wing stop opened a one-of-a-kind prototype restaurant that allows testing of new equipment and layouts and serves as an innovation lab, along with the regular delivery and delivery-only menu. Located at 5535 W. Lovers Ln. #B, it features 1,300 square feet, nearly 400 square feet less than a typical Wingstop, and will serve as a model for restaurants to come. This includes a tableless lobby, digital-focused ordering, a cashless environment, a focus on sustainability (including Energy Star equipment and grease extraction), and new sustainable uniforms made from plastic bottles. recycled water. Founded in 1994, Wingstop’s menu features wings, boneless wings, tenderloins, thighs and thigh bites.

Harvey B’s opened a location in Garland, at 6850 N. Shiloh Rd. #U, near the Kroger off George Bush Highway. Harvey B’s opened in 2015 as a burger restaurant in East Dallas (originally called Harvey G’s), from Barry Brown, the former owner of Barbec’s. Garland’s location is a franchise, but with most of the same dishes, including burgers, chicken sandwiches, chili cheese dogs, Frito pie, tater tots and cheddar spiral fries, then some including po’boys and a 3 piece fish fry.

Wu Wei Din, the Chinese restaurant at 2909 W. 15th St., Plano, opened a new location at 2505 S. Stemmons Fwy., Lewisville, in the former TGI Friday’s next to Costco. Their specialties include beef noodle soup, pork chop fried rice, and soup dumplings.

Pizza Zalat is opening a takeout-only restaurant in Allen at 950 W. Stacy Rd. on Monday, February 21.

Khao noodle shop, the small East Dallas restaurant founded by chef Donny Sirisavath, has closed its doors. Sirisavath shared the news of the closure on social media, calling it “a crazy fun ride” and “the end of this chapter, but the new beginning of another”.

Perry’s Steakhouse is offering two limited-edition bar offerings in February: The Mini Martini Trio includes three 2.5-ounce installments of Perry Berry Mule, Lavender Bee Mine, and Bubbly Black Rose for $15. A Reserve Red Flight has three 2-ounce installments of Perry’s Reserve Pinot Noir, Perry’s Reserve Cabernet Sauvignon, and Perry’s Reserve Big Red Blend for $25.

Diving Coastal Cuisine offers food and wine specials in February, including a purifying chopped salad, Prince Edward Island mussels, vegetarian turkey chili, white bean and kale soup, halibut, blackened salmon from the Bay of Fundy, redfish and mahi mahi. They also offer half price bottles of wine for the entire dinner service.

Toyota Stadium in Frisco has a new menu for 2022 debuting Feb. 26 when FC Dallas plays Toronto that includes taco barbacoa, firecracker chicken on a stick, pimiento jalapeño cheeseburger, black bean veggie burger with guacamole , ultimate tachos – nachos but made with tater tots – roasted vegetable wrap with hummus, dog Mex with queso and buffalo chicken nachos.

Dallas Social Punch Bowl has a new menu with items such as Shrimp Lettuce Wraps, Green Chorizo ​​Fries, Bacon Wrapped Shrimp and Polenta, Beet Salad and Grilled Chicken Sandwich, as well as chicken and brunch cookies.

Scout at the Statler Dallas added arcade games and billiards, free with food and drink purchases, in addition to bowling for $15 an hour. Evening specials include $3 pints, $4 house wine and $19.56 rotating pitchers.

by Schlotzsky is teaming up with Joey Fatone to launch the new Fatone Calzone inspired by the former boy band (NSync) superstar and his love for Italian flavors, plus two additional calzones, the BBQ Chicken and the French Dip, from $10.29. The Fatone Calzone contains ham, Genoa and Cotto salami, pepperoni, mozzarella and parmesan accompanied by a marinara sauce. The French dip contains roast beef, mushrooms, onions and mozzarella with juice. The BBQ Chicken Calzone contains chicken, bacon, mozzarella, cheddar, barbecue sauce, red onions and pickled jalapeños.

Carrabba’s Italian Grill offers new dishes for Lent, including Shrimp Champagne Pasta, with Shrimp Linguine in a Champagne Cream Sauce with red peppers and mushrooms.

Quiznos brought back the Lobster Classic Sub with lobster and seafood salad and shredded lettuce on toasted Italian white bread; and the Old Bay Lobster Club, which features Old Bay seasonings, bacon, lettuce, tomatoes, and spicy mayonnaise.

On the Border Mexican Grill & Cantina has two new margarita flavors: The SkyRita is a large frozen homemade margarita topped with a Blue Moon Light Sky citrus wheat beer. The Mangonada is a sweet mango margarita combined with chamoy and spicy Tajin Clasico seasoning.

Zeppelin Bread was named one of America’s Best Startup Fast Casuals by QSR, the fast-paced service industry’s leading trade publication. The 40 brands on the list have less than 40 locations and also include Grub Burger from Bryan, Loro from Austin, Son of a Butcher from Dallas and Grumps Burgers in Granbury.

Four Seasons Resort and Club Dallas at Las Colinas appointed Tony France as their first new executive chef in over two decades. Originally from California, France previously cooked at a private club in Hollywood, then moved on to hotels in Marina del Rey, Palm Desert and Santa Barbara, where he worked at the Ritz-Carlton Bacara. He will oversee four restaurants and bars, including Law, Outlaw Taproom, as well as Four Seasons Golf and Sports Club member-only restaurants, private dining, in-room dining and banquet operations. He joins Executive Sous Chef Nicholas Trosien, Head Chef Law Paolo Gama and Executive Pastry Chef Yudith Bustos.


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