Alice, the intimate Asian-inspired restaurant known for its take on Pan-Asian cuisine and craft cocktails in a distinct 1960’s New York City meets Miami vibe has launched a new menu with a new chef as well.
The refreshed menu by former Alice sushi chef and now Executive Chef, Ashkan Moeinearaghi offers memorable dishes centered around sushi, sashimi and nigiri plates.
Chef Moeinearaghi says “Alice is a quaint side-street hideaway where patrons can step out of their routine and into a culinary breath of fresh air with a variety of unique, craveable dishes. We’re flipping the Pan-Asian script by experimenting with ingredients, presentations and combinations rarely seen on the local level.”
Chef began his career at Alice in 2021 and quickly rose through the ranks there proving worthy of the executive position in a short period of time.
About Chef Ashkan Moeinearaghi
Moeinearaghi was born in Iran and moved to the United States in 2015 where he began his journey in the hospitality industry in California at a Japanese curry house as a line cook.
He knew he wanted to run his own kitchen someday and continued on his journey at a country club where he had the challenge of creating new menu items every ten days.
In 2021, Moeinearaghi joined the Alice team as sushi chef and was quickly promoted to executive chef where he creates unique, elegant dishes with vibrant flavors and colorful garnishes.
About Chef’s New Menu
Standout dishes on the new menu include the Pu Pu Platter featuring smaller portions of Alice signature dishes while incorporating off-menu items for an exclusive experience. Ahi Tuna – refreshing Pacific Islander ceviche made with fresh Ahi Tuna, coconut milk, red bell peppers, onion, cilantro, mango, and lime juice; and the Vegi Roll made with taquan, kampyo, yamagobo, cucumber, avocado, topped with blanched kale, wasabi vinaigrette and lemon zest.
Guests can expect to also see additional new items including the Nigiri Platter; Sashimi Platter – flight of Ahi tuna, yellowtail hamachi, and Atlantic salmon each with a unique dressing and toppings; Chinese Noodle – traditional egg noodle with shiitake, ginger, garlic, and a quail egg on top; and Spider Roll – tempura fried soft shell crab, spicy kani kama, coconut curry sauce.
Alice’s refreshed beverage program, curated by Bar Manager Ricky Cleva, offers various signature cocktails that propel diners forward into a number of intriguing dishes. Highlights on the cocktail menu include the Alice Mule – Espolon Reposado, mango, Thai chili, ginger beer, lime; Lychee Martini – Tito’s, lychee, grapefruit, lime; Swipe Right– Osadia Blanco, watermelon, falernum, lime. Guests can also enjoy a selection of sake and wines from California, Italy and France.
Creator, Founder Brian Rutt
Alice founder and original creator of the concept that opened in March 2018, Brian Rutt explains, “Alice offers an old-school immersive experience that transports guests, invites them in for a drink, asks them to stay for dinner and whisks them through a visual and experiential journey of sights, sounds and flavors.”
Rutt continues, “ We hired this relatively young chef new to the U.S. post shutdown, and I watched him grow into an incredible leader in the kitchen. He would always come up with interesting new ideas and we gave him the opportunity to add his own style to the menu.”
Brian Rutt has been in and around some of the most notable F&B concepts in Dallas for many years. Of several, probably one of the most notable was his creation of Dec on Dragon before Design District was a popular destination. He also co-founded a number of restaurants and bars (such as The Standard Pour, High Fives, and Tiny Victories).
The new menu is available now at Alice for dinner and late-night. Alice is open Tuesday and Wednesday 5:30 p.m. – 10 p.m., Thursday 5:30 p.m. – 12 a.m., Friday and Saturday 5:30pm – 2am.
Alice |1623 N. Hall St. | Dallas | 469-872-0001