Goodfriend Beer Garden & Burger House (they like all lower case, actually) the East Dallas restaurant/bar owned by Matt Tobin and Josh Yingling of Blind Butcher has launched a new menu going into its 3rd year of business.
Tobin and Yingling spent a lot of time listening to their very best customers over the past year and came to one conclusion…the menu needed a refresh. Chef Eric Salome, formerly of the Omni Hotel Dallas and a graduate of DCT International Hotel and Business Management School in Vitznau, Switzerland, was originally hired as a line cook and very quickly showed he had the skills to do much more.
Co-owner Tobin tell us, “During the past several months Eric has worked closely with myself and Josh on developing a new menu, making sure we didn’t depart from what the Goodfriend menu is all about: high quality meat, bread and fresh ingredients put together in a creative way and prepared with an attention to detail.”
Tobin continues, “ There are still plenty of old favorites mixed in with creative new recipes. We are headed in a little more of a seasonal direction with the food and bar program than we were prior and have added more vegetarian options as well.”
Examples of new menu items are starters including: the Cheese Board, a chef’s selection that will rotate weekly of cheeses from Scardello served with pickled veggies and fresh bread; a house made traditional hummus; the JCBC – chicken stuffed with jalapeno and cheddar cheese wrapped in bacon and deep fried, served with ranch dressing or ghost chile ranch. New burgers include the Chili Burger made with house made chili; The Foka, a lamb patty with grilled bell peppers and onions, topped with arugula and tzatziki sauce; The Annihilator, a beef patty with a fiery sauce made with habanero, ghost chile and scorpion chile topped with habanero jack cheese, lettuce, tomato, onions and sweet horseradish pickles. A new black bean burger made with black beans, chiles, brown rice and ground oats topped with avocado salad has been added to a list of vegetarian options.
The new menu maintains a lot of the old favorites while adding many new, creative items. A lot of the additions have ingredients that are locally sourced, like the ‘Shroom burger, that uses a mix of fresh wild mushrooms. The Chinstrap takes an old menu item and ups its game with bacon bleu cheese mousse ensuring it is consistently moist. Before, this burger was an onion bacon jam with bleu cheese crumbles but now the bacon and bleu cheese are mixed together so you are guaranteed to get both flavored in each bite.
More examples of changes are a seasonal salad addition, new desserts made in-house such as the cheesecake (using different beers for the sauce and crust), chocolate chip cookies and seasonal fruit crisps. Gluten free hotdog and burger buns are available.
New craft cocktails, an updated wine and beer list, with beers still rotating frequently, complement the food changes.