The Village Dallas introduces Taste of Summer, a new limited-time culinary and cocktail program, now available through the end of the season. Curated by Executive Chef Eduardo Osorio alongside the executive chefs and mixology leads from across the property, this seasonal lineup introduces fresh additions to each menu to keep things fun and exciting during the final stretch of summer.
Home to a collection of diverse dining concepts, from boutique hotel bars to casual courtside hangouts, The Village offers access to chef-crafted experiences in a walkable, all-in-one neighborhood. Chefs, bakers, and bartenders work side by side, allowing them to bounce ideas off one another and collaborate in a way that brings playful creativity to the forefront.
“This menu is a perfect example of what makes The Village so special,” said Eduardo Osorio, Executive Chef at The Village and Meridian (opening fall 2025). “Our chefs, bakers, and beverage teams aren’t working in silos, instead they’re constantly sharing ideas, ingredients, and inspiration. That level of collaboration creates experiences you rarely see anywhere else, and this seasonal lineup is our way of inviting people to taste that energy.”
From Italian-inspired heroes roasted in Over Under’s brick oven to cafe-style breakfast from Buzz & Bustle and inventive mocktails at The Drey Hotel, the offerings reflect the property’s unique DNA. The new dishes share ingredients, techniques, and creative inspiration across concepts, and every bread product comes fresh from Buzz & Bustle’s Bake Shop on-site.
At the Village Country Club Pool, The Ducky has already emerged as the star of the summer: a tropical frozen blend of Teeling’s Irish whiskey, coconut water, lime juice, and blue curaçao, garnished with a cheeky rubber duck. Available exclusively to residents and their guests (or pool party attendees), it’s one of many small luxuries that come with being a Villager.
Participating concepts and limited time menu highlights include:
Buzz & Bustle
The Village’s daytime café and coffee house, known for fresh-baked pastries and grab-n-go market.
- Carbonara Quiche: Guanciale and arugula baked into a creamy quiche, finished with mornay sauce.
- Avo Toast: Choice of croissant or sourdough, topped with pomegranate seeds, feta, and toasted almonds.
- Blue Crimson (20oz): King Crimson tea sweetened with blueberry lemon thyme syrup.
- Undertoe (4oz): A rich espresso shot blended with vanilla bean syrup and half & half.
Over Under
A modern sports bar offering flame-grilled fare, cold drinks, and classic bar snacks.
- Dino Rib: Oversized and flame-grilled. Served plain or tossed in signature wing sauce, with dill fries and ranch or blue cheese.
- La Mortazza Sandwich: Mortadella, burrata, and pesto aioli, roasted to perfection in the brick pizza oven.
- Hot Honey Smash: Aguasol Blanco, Cointreau, house hot honey, strawberry syrup, and fresh basil.
The Village Country Club
A private social club for residents, featuring an all-day menu and signature cocktails at the pool.
- Buffalo Chicken Ranch Sliders: Hawaiian rolls stacked with buffalo chicken, ranch, lettuce, and pepper jack.
- Aguachile Negro Ceviche: Shrimp, cucumber, red onion, avocado, and cilantro in a smoky aguachile marinade.
- The Ducky: A frozen coconut-lime cocktail with a playful blue hue and rubber duck garnish.
The Sandy Pickle
The Village’s laid-back pickleball and volleyball hub, with a lively bar and food truck favorites.
- Hot Honey Chicken Sandwich: Crispy tenders, tangy dill pickle slaw, and optional ghost pepper cheese.
- Dill Pickle Wings: Bone-in wings with dill pickle seasoning, served with house pickle ranch.
- The Big Dill: Dill- and jalapeño-infused tequila cocktail with a chamoy tajín rim and gherkin spear.
The Drey Hotel
A boutique hospitality experience at the heart of The Village, featuring signature cocktails and refined service.
- What the Fungi!: Mars Iwai 45, shiitake mushroom broth, amaretto, Cynar, and coffee liqueur.
- Open Sesame: Haku vodka, black sesame milk, citrus, raspberry-apple blossom tincture, and fee foam bitters.
- Shisho Summer (Mocktail): Shiso, cucumber, mint, vinegar, and house-made apple cordial.
All Taste of Summer items are available for a limited time while supplies last. Whether you’re a resident exploring your backyard or a guest discovering the property for the first time, the end-of-summer program is a flavorful reminder of why The Village is one of the most unique living experiences in Dallas.
For more information on dining concepts, hours, and upcoming events, visit www.thevillagedallas.com.
