This roundup of Dallas dining news 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 in theme. There are some exciting new chefs in town.
Here’s what’s happening in Dallas restaurant news:
Brass Ram is the new restaurant from chef Nick Badovinus, set to open the first week in October in the newly renovated East Quarter in downtown Dallas. A help wanted ad calls it “the brother to Town Hearth,” Badovinus’ steak-centric restaurant in Dallas’ Design District, with variations of prime rib, big prime cuts, wagyu offerings, lobster, and prime seafood to pair an award-winning wine list. Brass Ram, which could not have a more masculine name if you tried, will be located on the second floor of the Magnolia Flat Iron building, right on top of Badovinus’ National Anthem restaurant.
The Water Ice Box is a new Italian ice spot in Mesquite located at 911 E Davis #B, where they’re serving incredibly velvety Italian ice in flavors such as peach, watermelon, and strawberry shortcake.
Matt’s Rancho Martinez is closing its restaurant in Garland and opening a restaurant in Allen. This is not their first crack at Allen; they opened a location there in 2011 but closed it in 2014 due to lease issues. A spokesperson says, “We are sad to leave Garland, we have had many good years and met some pretty amazing guests and team members along the way. We unfortunately do not own the Garland building and we have been blessed with the opportunity to purchase our very own stand-alone building in Allen, a 12-minute drive from the current location. The majority of our employees are coming along with us.”
Taco Bell has reopened its location at 15208 Montfort Dr. utilizing the chain’s “Endeavor” design, which brings to life the social experience of food in a distinctively Taco Bell way. The restaurant has free Wi-Fi, power outlets, and comfortable seating, and a drive-thru featuring an easy-to-navigate menu board with an electronic ordering system so that orders are made quickly and accurately.
Coolgreens, the healthy chain, will open its first Irving location at 5910 N. MacArthur Blvd. #139, one mile away from the Irving Convention Center. Construction has just begun; they’ll open in early 2023.
Carte Blanche, the acclaimed restaurant on Greenville Avenue, has launched a new espresso program in response to customer demand. It’ll enhance their award-winning morning bakery program by providing beverages if customers want to sit down and eat their croissants, fig pastries, doughnuts, and other treats onsite.
Jose, the Mexican restaurant in the Park Cities, has a new mushroom huarache topped with Lion’s Mane that chef AQ says will have you thinking you’re eating shredded chicken.
Restaurant Beatrice in Oak Cliff has added a covered patio with fans and an outdoor kitchen with seafood boils. The restaurant now offers two different ways to enjoy Cajun food culture: fine dining and casual patio service.
Akira Back Dallas, the modern Japanese restaurant in The Colony from jetsetter chef Akira Back, has added weekend brunch on Sundays from 11 am-3 pm, with DJs and an exclusive brunch menu, what is on that menu, they do not say.
Kona Grill, the upscale grill at NorthPark, has a brunch menu with ricotta cheese fritters, macadamia French toast, spicy lobster avocado toast, plus a Bloody Mary and mimosa station.
Elm Street Cask & Kitchen has added new brunch items available Saturday-Sunday from 7 am-2 pm including Mac & Cheese Pancake, with a corn cake, sausage, mac & cheese, and a cheddar-parmesan crust; Cowboy Omelet with beef, onion, tomato, bacon, and cheddar cheese; and Texas Taters with onion jam, cheese sauce, bacon, scallions, and pickled jalapenos.
Maple Leaf Diner, the Canadian-style diner in North Dallas, has a new Frito Pie Poutine with fries, cheese curds, chili, fritos, cheddar, sour cream and green onions, available through September.
Grimaldi’s Pizzeria has a new menu for fall featuring buffalo chicken pizza with chicken, gorgonzola, and celery; wedge salad with Romaine, cucumber, red onion, tomato, bacon, and gorgonzola; banana cheesecake with an Oreo crust; and pumpkin cheesecake with cinnamon sugar cookie crust.
Haute Sweets Patisserie has brought back their Pumpkin Spiced Cakes for the season. Each cake is topped with cream cheese icing and candied pecans.
Empire Baking Co. has a new seasonal spiced sandwich cookie, featuring two soft gingerbready cookies held together with a cream filling. Online ordering is also open on their website for the High Holy Days with round challah bread in plain or raisin, honey cake, Nutella babka, Apple cinnamon walnut bread, and rugulah in raspberry or chocolate.
Grand Lux Cafe has a seasonal Pumpkin Cheesecake in a graham cracker crust, available through Thanksgiving by the slice or as a whole cake.
Schlotzsky’s has a new “Bare Naked Pizza,” consisting of 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 in-house on that same sourdough crust.
Tommy Bahama Restaurant & Bar has a tribute to tacos & tequila running through September 30, featuring Street Corn Dip with chips, Chicken Tinga Tostada, birria-style brisket tacos, Baja style fish tacos, and veggie tacos with Mexican lager battered avocado. Margaritas include peach, pineapple, and the Tres A’s with Anejo, Amaretto, Amaro Montenegro, and chocolate bitters.
Freebirds World Burrito is marking “National Chicken Month” with a new Texas-inspired Fajita White Chicken 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 “culling” chickens and other animals sickened by avian flu.
Chick-fil-A has two new items for fall: Autumn Spice Milkshake with cinnamon and crunchy bits of brown sugar cookies, 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.
Cicis has added new Pumpkin Spice Cinnamon Rolls to its buffets nationwide. The dessert is their regular cinnamon rolls but topped with Cicis’ first-ever flavored icing with notes of cinnamon, clove, and nutmeg. It’ll be available for pick-up and delivery until October 30.
Pizza Inn has launched a cheese-filled pretzel crust at its buffets. A melted cheese sauce oozes out of a soft pretzel crust that is topped with flaked salt.
McDonald’s has a new Cheese Danish, a flaky pastry with a sweet cream cheese filling, topped with buttery streusel and vanilla drizzle, available all day, joining an all-star roster of McCafé Bakery items including the Apple Fritter, Blueberry Muffin, and Cinnamon Roll. The McCafé Bakery lineup was introduced 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 do not say.
Dunkin’ has a new Blood Orange Refresher with blood orange and cranberry, served over ice with green tea or coconut milk.
Haagen Dazs has brought back its Pumpkin Spice Shake, made with Dulce de Leche Ice Cream, pumpkin spices, and pumpkin puree. It’s available through November 14.
Sheraton Dallas has a new executive chef: Pierre Daval, who will oversee all aspects of the hotel’s food operations, including banquets plus four outlets: Open Palette, Draft Sports Bar & Lounge, Open Mkt. Grab ‘n Go, and The Parlor. Daval has worked at Marriott Tan-Tar-A Resort in Missouri, the Chicago Marriott O’Hare, the Chicago Marriott Downtown, and the Lincolnshire Marriott Resort in Illinois where he managed an apiary and a two-acre farm.
Four Seasons Resort and Club Dallas at Las Colinas has appointed Chris Dikovics as the new Chef de Cuisine. He’s previously worked with notable chefs such as Jean-Georges Vongerichten, Thomas Keller, and Major Food Group’s Carbone.
