For a long time, Dallas got a little too much credit for its steakhouses and not nearly enough for its bars. That’s changed. The James Beard Foundation has taken notice. So has Michelin. Heavy-hitter bartenders who built careers in New York and LA have been quietly landing here, opening rooms that can hold their own against anything in those cities. The cocktail scene isn’t up-and-coming anymore — it’s arrived. These five bars are proof.
Continue readingFiled under Steven Doyle
Lumis, a globally inspired lounge from Houston-based DMP Concepts, is set to open this fall at The Seam, Dallas’ upcoming premier lifestyle and hospitality destination in the Design District. The intimate cocktail destination will be located at 1444 Oak Lawn Avenue at the heart of the development.
DMP Concepts, a group led by Mayur Desai in partnership with Atik Mistry and brothers Jinesh and Krutik Patel, brings together a collaborative team that emphasizes creativity, international inspiration, and a focus on atmosphere-driven concepts. Lumis serves as the flagship of an emerging portfolio defined by sophisticated yet approachable spaces, cocktail craftsmanship, and service that prioritizes consistency and guest connection.
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If you have not made it to The Usual on Magnolia Avenue in Fort Worth lately, April gives you several good reasons to fix that. The bar — which opened in 2009 and has the quiet distinction of being the second oldest craft cocktail bar in Texas — is rolling out a new seasonal menu, launching a weekly creative gathering series, and hosting a dinner on April 26 that pairs sous chefs from Bonnell’s Fine Texas Cuisine with one of Fort Worth’s best bartenders. Three different things happening in one month is more than most bars manage in a year.
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Spring doesn’t announce itself with a memo. It shows up one afternoon when the air smells different and you suddenly want to be outside with something cold in your hand that isn’t a glass of wine. That’s your signal. The heavy bourbon drinks of winter served their purpose — they got you through — but the season has turned and your bar cart deserves to reflect it.
These three cocktails are built for the transition: bright, fresh, and easy enough that you don’t need a culinary degree or a bar tool you’ve never heard of. Name-brand bottles you likely already own, ingredients from any grocery store, and results good enough that whoever you’re pouring for will ask you to make another one before they’ve finished the first. Spring has a flavor. Here it is.
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Lounge Here in East Dallas distinguishes itself by doing the opposite: it invites diners to slow down, settle in, and experience food and atmosphere on its own terms. The result is a rare combination of culinary rigor and casual ease, a restaurant that feels both elevated and immediately approachable.
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Every spring, the cocktail world quietly rearranges itself around one gravitational force: Tales of the Cocktail. What began in New Orleans as a niche gathering of bartenders and spirits obsessives has grown into the industry’s defining institution—a place where trends are set, brands are launched, and reputations are made long after midnight.
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St. Patrick’s Day is often associated with pints of stout and straightforward whiskey pours, but Irish whiskey also happens to be one of the most versatile cocktail spirits behind the bar. With its gentle spice, soft fruit notes, and easy balance, Tullamore D.E.W. lends itself beautifully to drinks that feel a little unexpected while still being simple enough to mix at home. The key is letting the whiskey remain the star while building flavors around it that highlight its smooth character.
The first cocktail leans bright and refreshing. The Emerald Orchard plays off the apple and vanilla notes naturally present in Irish whiskey, creating something crisp and lively that works perfectly for an afternoon celebration.
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Ruins in Deep Ellum is a place that doesn’t stray far from its purpose: tacos, cocktails, and a space to disappear into for a while. The menu centers on tacos rooted in Mexican tradition but twisted just enough to keep things interesting. There’s no attempt here to be a pan-Latin fusion spot or a comfort-food haven—Ruins keeps its offerings tight, deliberate, and built for flavor.
Continue readingFiled under Steven Doyle
