Taqueria La Ventana, the funky taqueria concept offering everyday Mexican street food which currently has a successful downtown Dallas location, has announced it will be expanding in 2015 with two new locations. Specific dates for the openings will be released in the near future.
Taqueria La Ventana has recently signed a lease at the Dallas Farmers Market in The Market, in the heart of downtown Dallas. Scheduled to open in early summer 2015, the restaurant will offer 21 indoor seats as well as 28 seats on the outdoor patio. It will be one of the four anchor restaurants in The Market, which will also offer additional seating in a common dining area. Approximately 20 to 25 employees will be hired for this new location.
In addition, Addison will soon welcome Taqueria La Ventana to 4180 Beltline Road. The 2,344 square foot restaurant and bar will seat 60 guests while the 945 square foot al fresco patio will offer seating for 32 diners. It will share the real estate site with a sister Firebird Restaurant Group concept, Snuffer’s Restaurant & Bar. The company will hire between 30 to 35 employees for the Addison site. Continue reading
by Steven Doyle
Your wait is over, my friends. Enjoy a taste of Chicago right here in Dallas. Al’s Beef opened their doors in Addison at 10:30am today. Find this place at 5000 Belt Line Road. Continue reading
by Steven Doyle
The Back 9 in Addison closed shop for a few days to give the bar and grill a fresh coat of paint, and do a little remodeling. You will find the new space more inviting, and the food a little more inventive. For those that travel to some of Addison’s hot spots and are not especially fond of the smoke, you will also find that the Back 9 has taken some measures to improved that situation as well, with added ventilation and a non-smoking area. In the next few days you will also some new furnishings that were held up by the snow storms in the East.
We checked in to the Back 9 to plow through some of the new menu, and enjoy an old favorite that is a bit over the top. The Friday Burger is definitely wacky with its juicy half pound patty, topped with bacon, fresh jalapenos, fries, cheese sticks and a fried egg for good measure. It is not for everyone, but for those that love a good challenge, this burger is for you. We asked one of the staff to help us eat the burger and it was actually larger than her head. Continue reading
by Steven Doyle
The Addison City Council recently approved three new restaurant projects, two of which hope to open as early late spring in 2015. The former site of Truluck’s on Belt Line Road at Quorum Drive will become a Southern gastropub called Ida Claire owned by the folks over at Whiskey Cake (among other concepts). Featuring an extended patio and major landscaping renovations, Ida Claire is expected to open its doors early next summer. Continue reading
by Andrew Chalk
Hibashi, in Addison, aims to be a higher class of sushi bar and teppan grill. The fish is fresh, the vegetables include a broader selection than found at other, more budget level, teppan grills, and the meat is Certified Angus beef. If, like me, you have avoided teppan grills because of a perceived lack of food quantity, then Hibashi may be the solution you have been looking for.
At a media event last week I put their model to the test and came away impressed with the breadth of the menu and the comfort of the surroundings. Continue reading
by Andrew Chalk
There is Tex-Mex food, and there is Mexican food. No Dalllasite seeking authentic Mexican food in their hometown need travel far nowadays. There are dozens of neighborhood Mexican places scattered across the area, each typically reflecting the food of the region where the owners originated.
There is also the adventurous Mexican food of Mexico’s big cities. Restaurants with names like Komali, Lazaranda, MesoMaya and Wild Salsa. They offer a chance to explore chilies more arcane and intriguing that Tex-Mex’s jalapeños (Komali had six different chilies on its menu the last time I was there), sample ingredients uncommon in European-inspired cooking. How about a side of cactus? How about huitlacoche growing on your corn? How about fried insects? One can also experience the exhilarating flavors and textures created when the native ingredients of Mexico are inducted into the sophisticated preparation techniques of France.
At a packed blow out six-course Third Anniversary Dinner (at which I was an invited media guest), Lazaranda reiterated that it is a master at the latter. Executive chef Antonio Marquez trained at Le Cordon Bleu in Paris, so that really should not be too much of a surprise. A first course of Fuji apple soup with goat cheese croutons, topped with toasted walnuts and cilantro oil was as subtle and harmonious as any soup served in one of the city’s top restaurants. I am going to start a reality show which swaps dishes at smart restaurants with food from ethnic places just before service. The dinners will be quizzed at the end of the meal as to which of course was the ringer. This sophistication and elegance of this dish would have made it indistinguishable from one of Bruno Davaillon’s glorious soups at the Mansion. Continue reading
Yard House, known for its extensive draft beer offering, will open in Addison on October 29. Located at Village on the Parkway, Yard House will bring approximately 200 new jobs to the area along with 130 draft beer selections.
“North Dallas is a great market for Yard House,” said Craig Carlyle, president of Yard House. “We chose Village on the Parkway because of the strong mix of retail, dining and entertainment options. We look forward to introducing Yard House’s distinctive beer and food offerings to Addison.” Continue reading