Hendy’s is the latest concept from This & That Hospitality, known for shaping much of the social landscape along Dallas’s Henderson Avenue. Replacing Sfuzzi, the short-lived revival of a once-iconic ‘80s hangout, Hendy’s embraces the present with a focused culinary identity and a polished, easygoing atmosphere. This & That partners Brandon Hays and Phil Schanbaum have joined forces with Chris Carpenter and Cote Bona to reshape the space and direction. With Chef Peja Krstic—best known for his acclaimed work at Mot Hai Ba—guiding the culinary program, Hendy’s aims for more than nostalgia. It’s a recalibration built around depth, seasonality, and neighborhood relevance.
Chef Krstic’s menu leans into approachability without sacrificing sophistication. The beef tartare is punchy and pristine, served with thick-cut house chips. The smoked salmon dip is subtly layered with capers and herbs, evoking the elegance of a hotel brunch but grounded with Dallas charm. Dumplings are fried golden and filled with savory surprises, while the lasagna—a standout among the large plates—is luscious and deeply satisfying, folded with rich béchamel and slow-cooked meat sauce. The rigatoni is equally accomplished, with its al dente bite and velvety tomato base that hints at Calabrian heat without overwhelming the palate. Steak frites come seared just right, paired with crisped potatoes and a herbaceous chimichurri that lifts the entire plate.
The drink menu finds its rhythm in the balance between playfulness and precision. Frozen margaritas come infused with offbeat accents like Sour Patch Kids or spicy pickle brine, but more reserved guests can find solace in a botanical-forward gin spritz or Hendy’s own line of housemade jam seltzers. A standout is the Roger Rabbit, a carrot-laced cocktail that delivers more nuance than its name suggests.
The interior has undergone a thoughtful transformation by design firm COEVAL. Gone is the dim, enclosed feeling of the former layout. Both ends of the building now open to the air, allowing in streams of natural light. The back room, where the Sfuzzi pizza oven once stood, now houses dark green walls, cozy brown leather seating, and a working fireplace—an elevated but unpretentious space that blurs the line between lounge and dining room. Antler chandeliers and wall-length bookshelves give it an identity: masculine but warm, modern yet rooted.
While Henderson Avenue continues to evolve, Hendy’s feels like an anchor.
