Top Round To Open In East Dallas

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Top Round,  the quick-serve concept created by chefs from Los Angeles, California,  will open a Dallas post on Saturday, August 3 in the burgeoning neighborhood of East Dallas.

Top Round offers high quality, all natural, crave-able foods in a casual setting, with a nostalgic vibe and fine dining approach. Dallas marks the 4th location for this chef-driven restaurant with others in Los Angeles, San Francisco and Irvine, California.

Located at 4800 Bryan Street (sharing an expansive patio with Khao Noodle Shop), the 2800 square foot restaurant boasts a new design, two patios, an indoor/outdoor bar and the first full bar for the Top Round brand. A to-go window is also a new feature for the customer who prefers to grab-n-go.

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Dallasite and local owner/operator Jason Napolitan (age 38) who brought Top Round to Texas says, “I eagerly took the lead on the design process, staying true to the original retro-forward inspiration and adapting it to our neighborhood’s aesthetic. It is very important to us, in each location across the country, to embrace and elevate the spirit of our communities.”

The chef-driven menu sourcing local when possible, offers American classics with a unique twist. The beef is 100% pure beef, free of additives, fillers and preservatives. The chicken sandwiches are made with all-natural chicken breast.

From slow roasting their USDA Choice Angus Beef top rounds over 10 hours daily, to roasting mushrooms, caramelizing onions, and double hand breading the pickle juice/buttermilk brined chicken breast, Napolitan takes pride in his kitchen. He says, “ Our house-made sauces include Round Sauce (a little sweet, a little tangy; not quite a Barbeque) Spicy Mustard, Sriracha Mayo, Buffalo Sauce, Horseradish Cream, and our signature ooey gooey Cheese Wizz (not from the 80’s – this is a cheddar-based cheese sauce crafted in-house that can be added to any sandwich, side, or even dessert if you’re into that).”

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Menu standouts include: Horse & Hole with slow cooked roast beef, roasted mushrooms, horseradish cream, Provel cheese and sesame bun; Buffalo Chicken with lettuce, tomato, ranch, buffalo sauce and sesame bun; Pastrami Burger with grilled pastrami, Provel cheese, arugula, chef sauce and onions; Wizz Burger with house-made cheese “wizz”, carmelized onions, chef sauce, lettuce and tomato; and for sides: Dirty Fries – curly fries with gravy, Provel cheese, carmalized onions and round sauce; or Cheese Tots covered in the house cheese “wizz”.

Napolitan, who spent two years working to open in this particular area, has also expanded the menu to include vegetarian, vegan and gluten-free options such as the Buffalo Cauliflower with crispy cauliflower, lettuce, tomato, ranch, buffalo sauce and a sesame bun; the Veggie Cali – a big salad mix with ranch, tomato, onion, avocado, sesame bun and option to add a Beyond Beef patty or gluten-free bun; Kale Slaw Salad with shredded kale and cabbage, candied pecans, dried cranberries, honey mustard and poppy seed dressing; or the Our Big Salad with green apples, candied pecans, blue cheese with choice of dressing.

Top Round ice cream custard uses product from a dairyette in Santa Clarita, California that will be shipped to Texas and made fresh daily. Dessert standouts include: Banana Cream Pie made with bananas, Nilla Wafers, brownie and whipped cream; the Turtle with praline pecans, brownie and caramel; the Pretzel PB Crunch with Reese’s Pieces, pretzels, Hershey’s chocolate syrup; Pistachio flavored shakes and more.

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To round out the food menu in Dallas, Napolitan adds a familiar cocktail list with signature twists. He says, “We aren’t reinventing the car…just driving it a little differently.” One of his favorites is the Frozen Whiskey Coke made with Matthew McConaughey’s Wild Turkey Longbranch Whiskey and Coca-Cola.

As for the beer, expect to find hyper-local draft and canned beers that pair well with the food. Additional domestic and imports are included as well. The wine is also a surprisingly well sourced list, from local favorite Rose Gold of the Cotes de Provence region, to Ayers out of Willamette Valley in the Pacific Northwest. Offerings are atypical of a local neighborhood spot with such a fair-priced food menu in a quick serve environment.

Napolitan wants guests to know they can run in for a quick lunch or custard but also come back and linger with friends and family for dinner and cocktails or watch the big game on one of their 6 large screen TV’s. He explains, “We are focused on creating a lively space for our guests to enjoy consistent service, food, and fun both inside and out. Our spacious, open-concept breezeway patio offers an indoor/outdoor bar allowing for convenient cocktail service as well.” The vibrant outdoor area promises to be a favorite neighborhood hangout for live music, happy hours, watching “the big” sports game of the moment, private events and more.

On the opposite side of the building guests will find the outdoor To Go Lounge with additional seating and a walk-up window built for easy ordering/pickup options.

 

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Filed under Crave, Steven Doyle

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