On Greenville Avenue in Dallas, Shuck‑n Jive has become a must-visit for anyone craving bold, Gulf Coast–inspired seafood and crawfish. With two locations — the original on Greenville Avenue in Lower Greenville and Lakewood, and a second on Belt Line Road in Addison — it’s a neighborhood favorite from the moment you step in. The energy is lively but approachable, with generous portions, fresh seafood, and flavors that make it clear this kitchen knows its craft.
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At 5455 Belt Line Road, Zon Zon has established itself as a distinguished addition to North Dallas’s dining scene. The contemporary Mediterranean restaurant is the latest venture from acclaimed restaurateur Yaser Khalaf, known for Darna at Legacy West and Baboush in the West Village, and marks his first collaboration with his son, Mak Khalaf. The name, a family nickname, reflects the warmth and familiarity that defines the restaurant’s character.
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Spring in North Texas brings a full slate of outdoor gatherings, and in Richardson, one event has become a seasonal mainstay: the annual Crawfish & Music Festival hosted by The Episcopal Church of the Epiphany.
Now in its 14th year, the festival returns April 18 with a day centered on the convivial tradition of the crawfish boil. What began as a parish gathering has grown into a community-wide event, drawing families, food enthusiasts, and first-time visitors.
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In Dallas, where a taco may range from chef-driven creations to late-night street bites, Fito’s Tacos de Trompo has carved out a niche that is unmistakably its own. With multiple locations across the metroplex—from Oak Cliff to Arlington—Fito’s has grown into a small chain that emphasizes speed, consistency, and, above all, flavor. While the décor and ambiance remain casual, it’s the food that truly commands attention.
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We mentioned Easter Supper at the new Delilah and feel it is important enough to reprise that with new information. What a terrific way to be introduced to Deliliah.
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There are comedies that entertain, and then there are comedies that dismantle the very idea of structure itself. The Marx Brother’s Duck Soup belongs firmly in the latter category—a film so sharp, so relentless, and so unconcerned with convention that it continues to feel disruptive nearly a century after its release.
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At Dee Lincoln Prime, refinement has taken on two new forms. The acclaimed steakhouse has introduced a pair of thoughtfully composed experiences—an intimate Chef’s Table and a precision-driven Omakase—each designed to deepen the restaurant’s commitment to craft, detail, and elevated dining. Both are curated by Culinary Director Julian Rodarte, whose approach leans heavily on seasonality, technique, and a clear sense of progression.
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Indus Social (InSo) in Las Colinas has quickly emerged as one of North Texas’s most compelling hospitality concepts, blurring the lines between elevated dining and late‑night social destination. It’s not a restaurant that closes when dinner ends—it’s a multi‑dimensional gathering place designed to carry guests from lunch and refined evening meals into music‑driven nightlife, live entertainment, and spirited social hours that extend well into the early morning.
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