This Dallas food news roundup has a surprising number of openings, either in the works or already here. There’s also a slew of new menu items coming online, some of which are pumpkin-themed. There are some exciting new chefs in town.
Here’s what’s happening in Dallas restaurant news:
brass ram is Chef Nick Badovinus’ new restaurant, opening the first week of October in the newly renovated east side of downtown Dallas. A help-seeking ad calls it “brother to Town Hearth,” Badovinus’ steak-centric restaurant in Dallas’ Design District, with prime rib variations, big choice cuts, wagyu, lobster and premium seafood to pair with an award-winning wine list. Brass Ram, which couldn’t have a more masculine name if you tried, will be located on the second floor of the Magnolia Flat Iron building, just above Badovinus’ National Anthem restaurant.
The water cooler is a new Italian ice cream spot in Mesquite located at 911 E Davis #B, where they serve incredibly smooth Italian ice cream in flavors such as peach, watermelon and strawberry shortcake.
Matt’s Rancho Martinez closes his restaurant in Garland and opens a restaurant in Allen. This isn’t their first crack at Allen; they opened a location there in 2011 but closed it in 2014 due to lease issues. A spokesperson said: “We are sad to be leaving Garland, we have had many great years and have met some pretty amazing guests and team members along the way. Unfortunately, we do not own the Garland building and we were fortunate enough to purchase our own self-contained building in Allen, a 12 minute drive from the current location, with the majority of our employees accompanying us.
Taco Bell reopened its location at 15208 Montfort Dr. using the chain’s “Endeavour” design, which brings the social experience of food to life in a way distinct from Taco Bell. The restaurant has free Wi-Fi, power outlets and comfortable seating, as well as a drive-thru that features an easy-to-navigate menu board with an electronic ordering system so orders are quick and easy. passed quickly and accurately.
Coolgreens, the wholesome chain, will open its first Irving store at 5910 N. MacArthur Blvd. #139, one mile from the Irving Convention Center. Construction has just started; they will open in early 2023.
Carte blanche, the famed Greenville Avenue restaurant, launched a new espresso program in response to customer demand. It will enhance their award-winning morning bakery program by providing drinks if customers want to sit down and eat their croissants, fig pastries, donuts and other goodies on site.
Josethe Mexican restaurant in Park Cities, has a new mushroom huarache topped with Lion’s Mane that Chef AQ says will make you think you’re eating pulled chicken.
Restaurant Beatrice in Oak Cliff added a covered patio with fans and an outdoor kitchen with boiling seafood. The restaurant now offers two different ways to enjoy Cajun food culture: fine dining and casual patio service.
Akira Back Dallasjet-setter chef Akira Back’s modern Japanese restaurant in The Colony, has added a weekend brunch on Sundays from 11 a.m. to 3 p.m., with DJs and an exclusive brunch menu, what’s on that menu, they don’t say it.
Kona GrillNorthPark’s upscale grill, offers a brunch menu with ricotta cheese beignets, macadamia French toast, spicy lobster and avocado toast, as well as a Bloody Mary and mimosa station.
Elm Street Cask & Kitchen added new brunch items available Saturday through Sunday from 7 a.m. to 2 p.m., including Mac & Cheese Pancake, with corn cake, sausage, mac and cheese, and a cheddar and parmesan crust; Cowboy omelette with beef, onion, tomato, bacon and cheddar cheese; and Texas Taters with onion jam, cheese sauce, bacon, scallions, and pickled jalapenos.
Maple Leaf Dinnerthe Canadian-style restaurant in North Dallas, has a new Frito Pie poutine with fries, cheese curds, chili, fritos, cheddar, sour cream and green onions, available through September.
Pizzeria Grimaldi has a new menu for fall featuring Buffalo Chicken Pizza with chicken, gorgonzola and celery; quarter salad with romaine, cucumber, red onion, tomato, bacon and gorgonzola; banana cheesecake with an Oreo crust; and Pumpkin Cheesecake with Cinnamon Sugar Cookie Crust.
High Sweetness Pastry brought back its Pumpkin Spice Cakes for the season. Each cake is topped with cream cheese frosting and candied pecans.
Empire Baking Co.. has a new seasonal spiced sandwich cookie, consisting of two soft gingerbread cookies held together with a cream filling. Online ordering is also open on their website for the High Holidays with plain or raisin round challah bread, honey cake, Nutella babka, apple cinnamon nut bread and raspberry rugulah or chocolate.
Cafe Grand Lux has seasonal pumpkin cheesecake in a graham cracker crust, available through Thanksgiving by the slice or as a whole cake.
by Schlotzsky has a new “Bare Naked Pizza”, featuring a one-of-a-kind sourdough pizza crust, served without toppings, cheese or sauce, available for a limited time. It’s part of a new lunch and dinner pizza menu with three flavors: Four Cheese White Pizza with Garlic Butter, Meaty and Supreme, baked on site on that same sourdough crust.
Tommy Bahama Restaurant and Bar pays homage to tacos and tequila until September 30, featuring street corn dip with fries, chicken Tinga Tostada, birria-style brisket tacos, Baja-style fish tacos, and veggie tacos with mexican beer battered avocado. Margaritas include peach, pineapple, and Tres A’s with Anejo, Amaretto, Amaro Montenegro, and chocolate bitters.
Freebirds World Burrito marks “National Chicken Month” with a new Texas-inspired White Chicken Fajita recipe available for any entrée, burrito, bowl, or salad. An even better way to mark National Chicken Month would be to join Veterinarians Against Ventilation Shutdown, an organization dedicated to ending a cruel procedure used by factory farms to “cull” chickens and other animals sick with bird flu.
Chick-fil-A has two new items for fall: Autumn Spice Milkshake with cinnamon and crunchy brown sugar cookie pieces, their first new milkshake flavor available nationwide in four years; and Grilled Spicy Deluxe Sandwich, on a toasted multigrain bun with Colby-Jack cheese, lettuce, and tomato, first introduced as a seasonal item in 2021. They’re available through November 12.
here added new Pumpkin Spice Cinnamon Rolls to its nationwide buffets. The dessert is the usual cinnamon rolls, but topped with Cicis’ first-ever flavored glaze with hints of cinnamon, cloves and nutmeg. It will be available for pickup and delivery until October 30.
Pizzeria launched a cheese-filled pretzel crust in its buffets. A melted cheese sauce oozes from a soft pretzel crust that is topped with flaked salt.
McDonald’s has a new Cheese Danish, a puff pastry with a sweet cream cheese filling, topped with buttery streusel and a drizzle of vanilla, available all day, joining a list of featured McCafé Bakery items, including the apple fritter, the blueberry muffin and the cinnamon bun. The McCafé Bakery range was launched in November 2020.
Chipotle Mexican Grill introduced a new garlic guajillo steak seasoned with garlic and guajillo peppers. They say it’s available for a limited time, but how long that time is, they don’t say.
Dunkin’ has a new Blood Orange Refresher with blood orange and cranberry, served over ice with green tea or coconut milk.
Haagen-dazs brought back their Pumpkin Spice Shake, made with Dulce de Leche ice cream, pumpkin spice, and pumpkin puree. It is available until November 14.
Sheraton Dallas has a new Executive Chef: Pierre Daval, who will oversee all aspects of the hotel’s food operations, including banquets and four outlets: Open Palette, Draft Sports Bar & Lounge, Open Mkt. Grab ‘n Go and The Parlor. Daval worked at Marriott Tan-Tar-A Resort in Missouri, Chicago Marriott O’Hare, Chicago Marriott Downtown, and Lincolnshire Marriott Resort in Illinois where he managed an apiary and a two-acre farm.
Four Seasons Resort and Club Dallas at Las Colinas appointed Chris Dikovics as its new head chef. He has already worked with renowned chefs such as Jean-Georges Vongerichten, Thomas Keller and Carbone from Major Food Group.
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