The restaurant news in Dallas at the end of October is all about cocktails, vegan offerings, and late-night hours. There’s an update on a celebrity chef restaurant, and even an opening or two.
Here’s what’s happening in Dallas dining news:
Georgie, the new restaurant opening in the Knox District of Dallas from restaurateur Stephan Courseau with a consult from celebu-chef Curtis Stone, has begun hiring staff, which means opening day is surely near. The restaurant takes cues from Curtis’ L.A.-based butcher shop and restaurant Gwen, featuring a seasonal menu and in-house butcher shop. Georgie will be open for dinner 7 days a week and brunch on weekends.
Smoothie King is opening a location in Lewisville at 1100 W. Main St. on November 11. The store is owned by entrepreneurial husband-and-wife Naphtali and Jacqueline Ben-Meir, who are health and wellness fanatics and longtime Smoothie King customers.
Shake Shack opened a location on the Dallas-Addison line at 5290 Belt Line Rd., #112A.
BoomerJack’s Grill & Bar is opening a location at Fairview Town Center in November. The menu includes chicken wings, smoked brisket nachos, Nashville hot sandwich, and the Triple B Burger with beef, bacon, brisket, and onion strings on a pretzel roll. Their beers are served at 29 degrees utilizing a state-of-the-art, glycol-cooling system. It’ll have wall-to-wall TVs and an outdoor bar made of a recycled shipping container, a roll-up garage door bar, oversized fans, heaters, and a fire pit. This is the 14th location of BoomerJack’s Grill & Bar by North Texas restaurateur Brent Tipps.
Genghis Grill, the build-your-own stir-fry chain, is opening its first location in Grand Prairie. This will be the first new design that Genghis Grill has opened in Dallas-Fort Worth in five years. It will open on December 16 in Epic Central Grand Prairie, located at 3138 Hwy. 161, #420. This is Genghis Grill’s 15th restaurant in Dallas-Fort Worth and 57th systemwide. Genghis Grill began remodeling its DFW locations in June 2018, with plans to update all restaurants systemwide by the end of 2021.
Malibu Poke has launched a new line of poke tacos, featuring three varieties: Ahi Tuna Poke Taco, Spicy Shrimp Poke Taco, and Chicken Poke Taco. You can get them in a 3-pack for $9.50.
Fine China, located in The Statler, has new menus that draw on influences throughout Asia, including sashimi and five new sushi rolls. Restaurateur Jeffrey Kollinger has executed a menu overhaul and revitalization with a wider culinary range. New dishes include sea bass, Wagyu strip & Chinese broccoli, Szechuan beef tenderloin with scallion whipped potatoes, half chicken, Thai-style whole snapper, and braised short rib.
Thirsty Lion Gastropub & Grill has a new seasonal fall menu with braised pork belly ramen, blackened rib eye, shrimp & butternut squash risotto, lamb burger, maple butternut squash, and arugula salad. It’s available at both DFW locations at the Toyota Music Factory in Las Colinas and Glade Park Town Center in Euless.
Pressed Juicery has introduced five new plant-based items at its locations in Uptown Dallas and Southlake: Oat Milk, Vanilla Oat Milk, Matcha Oat Milk, Pumpkin Oat Milk, and Pumpkin Freeze. The Plain and Vanilla Oat Milk can be added to coffee and baked goods. Pumpkin Freeze is a plant-based soft serve made from water, maple syrup, pumpkin puree, almonds, vanilla extract, cinnamon, and nutmeg. Matcha Oat Milk is comprised of four ingredients: oat milk, monk fruit, vanilla and matcha. Pumpkin Oat Milk includes seven ingredients: oat milk, maple syrup, pumpkin, vanilla, cinnamon, clove, and nutmeg.
Shark Club, the sports bar in Plano, hs a new Power Lunch with $10 handhelds and salads, and $4 wine and beer. Options include salmon salad with greens, potatoes, soft boiled egg, tomatoes, and Kalamata olives; and buttermilk fried chicken sandwich with spicy Ssäm sauce, cheddar, lettuce, pickles, onions, and fries. Monday–Friday 11:30 am-3 pm.
Bartaco, the upscale taqueria concept with locations at Dallas‘ Preston Center and Fort Worth‘s Clearfork, has four new menu items: carne asada taco; crispy Brussels sprouts taco with crispy honey chipotle glazed brussels sprouts, spicy curry carrot puree, candied pepitas, and pickled onions; miso cod taco with miso-marinated cod, sesame aioli, and pickled cucumber; and pork posole, a rich, spiced pork stew with hominy, roasted chiles, and a cabbage garnish.
Mi Cocina, the big chain, has added several new menu items “including vegan and vegetarian friendly” dishes. There’s black bean dip, black bean enchiladas, shrimp ceviche, salmon tacos, spicy shrimp Tex-Mex tacos, and “guacamole” tacos. Sounds like Mi Cocina needs help on its vegan menu conceptualization.
Elm Street Cask & Kitchen, located in downtown Dallas, has a new late-night menu with items like chicken wings served with Dr Pepper BBQ sauce and sweet garlic buffalo sauce; Brussels sprouts with black garlic vinaigrette; and pimento dip. The menu will be available daily from 9 pm-midnight.
Prim and Proper, the collaborative restaurant experience located inside the Neighborhood Goods flagship location in Plano, has a new fall menu that will run through December 1, rolling out one new special per week. Highlights include Harvest Salad with roasted fall vegetables, shaved parmesan, pistachios, and arugula; and a Touchdown Turkey Sandwich with smoked turkey, homemade cranberry fig compote, spinach, and provolone. Two new beverage specials, also available through December 1, include the Dirty Pumpkin Chai Latte and It’s the Great Cocktail, Charlie Brown with rum, honey pumpkin spice syrup, and angostura.
Ida Claire, the Southern restaurant on Belt Line Road, has a new fall menu with blueberry waffle; veggie omelet with spinach, Herbed Tomatoes, Bell Peppers, White Cheddar Cheese; breakfast Burrito with Chorizo and avocado, hummus Board, egg Salad Sandwich, and the Five Napkins bison Sloppy Joe. New cocktails include gin and Fever Tree Tonic; Fire in the Sky Margarita, and Bare Necessities, a gin cocktail served in a miniature bathtub adorned with a rubber duck. New frozen cocktails include the Cricket with vodka, Crème de Menthe, Crème de Cacao Blanche, and Almond Milk; and the Frosé Milkshake with Ava Grace Rosé and Vanilla Soft Serve.
Buffalo Wings & Rings has two new menu items: spicy Korean shrimp and the Old Bay shrimp basket. They also have a new drink, the Tennessee Harvest, with Jack Daniels, Amaretto, lemonade, strawberry, and Sprite. They’re available until November 11.
Pinstack, the fun restaurant with bowling, has new seasonal cocktails: Crown apple strike, cranberry spritz, cherry mezcal mule, Irish martini, and white cranberry margarita. They’re available at all three locations in Plano, Allen, and Las Colinas.
Aspen Creek Grill in Irving has three new “campfire cocktails” featuring blood orange, pumpkin, and apple flavors, available through November 5. There’s a blood orange margarita with 1800 Tequila, Cointreau, and house-made blood orange sweet and sour; Harvest Smash with Maker’s Mark, spiced pear liqueur, and pumpkin puree; and an apple mule with Vanilla Vodka, sour apple Schnapps, and ginger beer.
Dog Haus has two limited-time cocktails created by celebrity mixologist and Bar Rescue TV personality Phil Wills: The Flux Capacitor is made with tequila, blackberry, mint, lime, simple syrup, and jalapeño; and the Funky Town Shandy has lager, sprite, passionfruit, and lemongrass.
Dillas Quesadillas, the quesadilla chain with locations in Plano, Frisco, and McKinney, is doing a Frito Pie quesadilla with chili cheese Fritos, ground beef, Hatch queso, and red onion. It’s available through November 20 for $7.49.
Joy Macarons, the Dallas-based bakery known for macarons and ice cream sandwiches, is serving ice cream scoops in cups, gluten-free waffle cones, sundaes and shakes at its Davis Street location in Oak Cliff. Signature sundaes include lavender fluff ice cream topped with lemon curd sauce and whipped cream. “MacShakes” contain ice cream blended with macaron shells and a macaron topping.
Dunkin’ will begin serving the Beyond Sausage Sandwich at more than 9,000 restaurants across the U.S. beginning November 6. The company tested the sandwich in Manhattan in July and it quickly became a top seller. It offers the taste and texture of a juicy, savory breakfast sausage patty, but features a patty made with 100% plant-based protein and a mix of spices crafted specifically for Dunkin’. The Beyond Breakfast Sausage patty contains 10 grams of plant-based protein and is served on an English muffin with egg and American cheese.
Top Round, the East Dallas location of this roast beef chain and the first to have a full bar, has a new drinks menu with Beefy Bloody Mary, a meal in itself topped with a beef & cheese slider and tater tots; Taaaang Girl, a mimosa made with orange Tang drink mix; a frozen cherry limeade; the Salted Caramel Boozy Custard with frozen custard and Bailey’s, garnished with a powdered doughnut; and Cinnamon Toast Boozy Custard with frozen custard, Fireball, and Rum Chata.
The French Room has named Diego Fernandez as their new executive chef. He joins the team at the The Adolphus hotel with 15-plus years of experience in kitchens such as San Francisco’s Quince and Chicago’s Michelin-starred Alinea. Originally from Mexico City, Fernandez learned a love for cooking from his father who is also a long-time chef. The duo opened Starfish, a restaurant in San Antonio, in 2014.
Meddlesome Moth has named Suki Otsuki executive chef. Expect to see Suki’s culinary influences on brunch, lunch and dinner menus at the Moth over the next several weeks. She was most recently at Mudhen Meat & Greens, which is closing. She’s a graduate of Texas Culinary Academy and also holds a Certificate in Patisserie and Baking from Le Cordon Bleu. She was previously a sous chef at Moth, and also worked at Lark on the Park and House of Blues.