Two new eateries have opened at an iconic downtown Dallas hotel, while a new restaurant dedicated to the grilled cheese sandwich debuts nearby. There’s poke on the way, plus wraps, quesadillas, and lattes.
Lots of Dallas restaurant news here to catch up on. Let us not delay:
Two of the five concepts at The Statler, the downtown Dallas hotel, are open. Overeasy is an upscale diner serving breakfast, lunch, and dinner from 7 am-10 pm. It has a coffee bar, counter seating, and a patio overlooking Main Street Gardens. Menu highlights include deviled eggs, steak and eggs, and banana cream pie. Cocktails, too. Bourbon & Banter is an underground cocktail lounge reminiscent of a speakeasy that’s open from 4 pm-2 am. It has a big collection of bourbon and whiskey, and cocktails such as the French Twist, with bourbon, Amaro Nonino, tea-infused aperol, and lemon. A small plates and snacks menu includes a cheese board, steak tartar, and smoked trout dip.
Malibu Poke, the poke concept from Jon Alexis (TJ’s Seafood Market & Grill) and partners Ben and Eric Kusin, will open in Turtle Creek Village on November 28. A menu by chef Matt McCallister will differentiate them from other poke places, with bolder flavors such as smoked bonito aioli, yellow curry, Japanese sancho pepper, Asian pear, daikon, and marinated shiitake mushrooms. Guests can also build their own bowls. The new concept will also offer gluten-free and vegan options, and a beverage program with rose (still, sparkling, and frozen “frose”); craft beer; wine on tap; sake, kombucha; teas; and juice. A high-tech ordering system includes self-serve kiosks boasting a facial recognition feature that remembers customer orders.
Melted, a new grilled cheese sandwich shop, has opened in The Cedars neighborhood, at 1715 S. Lamar St. The menu includes grilled cheese sandwiches enhanced with ingredients such as grilled chicken, ham, and pulled pork. There is a chicken salad with kale, and a cauliflower bisque; there is also mac and cheese with bacon and jalapeno onion jam. A bar serves cocktails and craft beer, and there’s a sandwich-centric brunch.
Pinstack, the bowling and dining concept, has opened its third DFW location in Allen, at 635 Central Expwy. North. The location features 26 state-of-the-art bowling lanes with lane-side food and beverage service. Like its Plano and Las Colinas siblings, the Allen location also offers two-level laser tag arena, rock climbing wall, high-ropes course, and 18-person foosball table. A full-service restaurant features seasonal, chef-inspired, scratch-made food, plus cocktails, 24 beers, and 12 wines on tap. Weekly specials and programming include happy hour, Bowl + Bite Night, and Wine Down Wednesdays. Other features include an enclosed climate-controlled patio, a private VIP bowling area with eight lanes, A/V capabilities, private meeting rooms, and more.
Pinstack, meanwhile, has new menu items including smoked turkey and white bean chili with cornbread crostini; French onion panini with gruyere and crispy fried onions; and a wrap with brisket, mac and cheese, bacon, and colby Jack cheese. They’ve also introduced rotating monthly specials. November’s include curried butternut squash bisque, turkey and dressing bites with sage gravy, and pork chops with garlic mashed potatoes and blueberry peach salsa.
Unleavened Fresh Kitchen will open its second location at Southlake Town Square on November 16. Owners Tom Dynan and Scott Piland worked closely with Mitchell Garman Architects to create a space where guests are encouraged to visit and stay. The new store features elements like oak wood tables, shiplap siding, and natural stone counters along with contrasting industrial metal light fixtures. The lunch and dinner menu features wraps, salads, dips, sides, and sweets. The breakfast menu focuses on wraps and hash. They also serve local beer and wine on tap.
Starbucks will open a new location in southern Dallas at the redeveloped Southwest Center Mall, aka RedBird. Scheduled to open in spring 2018, the new Starbucks is one of 15 stores the company is opening across the country as part of its commitment to expanding into underserved areas with untapped economic potential and a move towards revitalization.
Dillas Quesadillas, a popular fast-casual restaurant specializing in gourmet quesadillas, will open a third location in McKinney, at Highway 380 and Hardin. “We chose McKinney because we love the small-town feel, great schools, and strong sense of family and community the people have here,” says founder Kyle Gordon in a release. Dillas’ menu includes twists on the quesadilla such as brisket, bacon cheeseburger with fries, and a veggie Dilla with zucchini and portobello mushrooms. The McKinney location will open in early 2018.
Ocean Prime Dallas, the Uptown seafood restaurant, has added three lunch entrees: a patty melt on rye with onion, Swiss, pepper Jack, jalapeno, and 1000 island dressing for $19; turkey salad with carrots, broccoli, dates, cranberries, pumpkin seed, goat cheese, and pumpkin spice vinaigrette for $17; and a chef’s daily selection of poke for $22.
Eureka Dallas, the Uptown burger bar, has debuted eight new menu items, including spiced caramel popcorn peanuts; cauliflower bites; smoked salmon dip crostini; shaved Brussels sprouts salad with chicken, dates, and pecans; a short rib kimchi burger with an Angus patty; pimento grilled cheese sandwich and tomato dill soup; skirt steak with broccolini; and chocolate pudding with peanut butter whip and peanuts.
Taco Cabana has several new holiday dishes including, gasp, a horchatamargarita. The new items include a ranchero and verde beef enchilada plate, served with rice, beans, guacamole, and flour tortillas, for $6. There are chicken tacos with “avo-verde” salsa, three for $6 or $2.29 each. There’s a dulce de leche cheesecake for $2.29, and last but not least, a horchata margarita blending horchata, Lunazul tequila, and Triple Sec, rimmed with cinnamon sugar for $5.75. Taco Cabana, why couldn’t you announce this in time for our horchata roundup? These items will be available November 20-January 1.
Mi Cocina has brought back its annual red chile chicken pozole, but a little earlier than in prior years; it usually shows up in January. It’s a traditional Mexican soup with chicken, chiles, tomatoes, hominy, garlic, fresh cabbage, radish, and cilantro, and it is now available at lunch and dinner.
Whataburger has collaborated with Yeti to release a line of branded tumblers. This follows Whataburger’s launch last October of stainless steel mugs that looked like Whataburger drink cups. Fans’ feedback was the tumblers would be better if they were Yeti-branded. The stainless-steel, double-walled, vacuum-insulated 30-ounce Yeti Ramblers will keep cold drinks cold and hot drinks hot. Find them at Shop.Whataburger.com.
11.15.17 | 5:35 pm