Elm & Good, a modern American tavern in Deep Ellum, has introduced a new dinner menu led by Executive Chef JV Hernandez. Centered on Texas beef, wild game, fish and seasonal produce, the menu applies fine-dining technique to relaxed, shareable dishes and aims to make the tucked-away restaurant a regular stop for neighbors as well as hotel guests.
A Puerto Rico native and Dallas-trained chef, Hernandez brings more than 15 years of experience to Elm & Good. He grew up working on his great-grandmother’s farm, trained at Le Cordon Bleu in Dallas and cooked in fine-dining kitchens from Maine to Denver to Salt Lake City alongside Michelin and James Beard recognized teams. At Elm & Good, he focuses on Texas-grown ingredients and a disciplined approach to flavor that draws on French depth, Italian balance and Japanese precision. These influences show up in long marinades, slow confits, live-fire grilling and careful seasoning across steaks, fresh fish, vegetables and desserts.
“We want Elm & Good to feel like a place you can discover on a random Tuesday and keep coming back to,” Executive Chef JV Hernandez said. “The food should look familiar when you read the menu, but once you start eating, there are details that stand out, whether it is a bit more acidity, a different texture or a cleaner finish. The goal is for it to feel like a neighborhood spot where you can still see the work happening in the kitchen.”
New Dinner Highlights
The new menu spotlights Texas-sourced proteins, fresh fish and produce, showcasing dishes that reflect Hernandez’s approach to flavor and technique. Highlights include:
- Manhattan Steak ($41)
A koji-aged Manhattan cut grilled over Texas oak and served with puffy potatoes, wild mushrooms and black garlic bordelaise.
- Cider Braised Pork Shank ($35)
A slow cider-braised pork shank served over Carolina Gold with braised greens and guanciale, bringing deep, smoky richness to a cold-weather plate. - Puffy Potatoes ($13)
Crisp, hollow potatoes with gribiche, parmesan and chives, designed for the center of the table and quickly becoming a signature. - Hamachi Crudo ($21)
Hamachi-dressed with lime leaf vinaigrette, sweet-tart kumquat, crisp kohlrabi, chili oil and puffed rice paper, leaning on citrus, gentle heat and crunch for a bright, refreshing bite. - Toffee Cake ($13)
A sticky toffee cake based on his grandmother’s recipe, served warm and built to share. It nods to the desserts she made for family gatherings in Puerto Rico and keeps her lesson that “food is love” present on the menu every night.
Located inside the historic Pittman Hotel, Elm & Good has long been a hidden gem in Deep Ellum, just off some of the city’s busiest restaurants, bars and music venues. Hernandez’s arrival marks a new chapter aimed at putting the restaurant back on the neighborhood dining map.
Elm & Good is located at 2551 Elm Street, Dallas, TX 75226. The bar is open daily from 7 a.m. to 10 p.m everyday.The restaurant serves brunch daily from 7 a.m. to 2 p.m., small bites from 2 to 5 p.m., and dinner from 5 to 10 p.m. daily. Reservations are available at opentable.com/r/elm-and-good-dallas.
