Cole’s French Dip opened its doors in 1908, back when Los Angeles still smelled like horse sweat and the newspapers were full of train times and oil claims. The bar sat at the base of the Pacific Electric building, back when red cars ruled the city and the idea of “downtown nightlife” meant whiskey and card games, not rooftop DJs. Cole’s was the kind of place built to outlast fashion. And for more than a century, it did.
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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.
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A Dallas favorite is making a comeback: Nora Restaurant and Bar, the acclaimed Middle Eastern spot from chef-owner Matt Pikar, will reopen this fall at Sylvan Thirty, taking over the former Whisk Crepes space at 1888 Sylvan Rd.
Nora previously operated for six years in Bishop Arts before closing in May when its lease expired. That location—once home to an incarnation of Afghan Grill Pikar opened in 2007—will soon house Elia, a Greek restaurant from the team behind Selda Mediterranean.
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In today’s digital-first world, social media marketing has become essential for restaurants looking to attract new customers and stay top of mind. With visually rich platforms like Instagram, Facebook, and TikTok, showcasing your food and dining experience can directly impact customer decisions. A well-planned social media strategy helps you build brand awareness, drive foot traffic, and engage with your local community.
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In Uptown Dallas, Salum Restaurant is one of the city’s most quietly commanding dining rooms—defined not by showmanship but by food that consistently delights. Abraham Salum, both chef and owner, is the driving force behind each meticulously composed dish. Raised in Mexico City with Lebanese-Italian heritage, Chef Salum trained at the New England Culinary Institute, then honed his skills across France, Belgium, Mexico, and the United States. Before opening Salum in 2005, he served as Executive Chef at Dallas’s Parigi, building a culinary résumé grounded in international technique and bold precision.
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Domaine des Étangs in Massignac, France, isn’t just a resort—it’s a living, breathing landscape of serenity, art, and ultra-refined rural luxury. Sprawled across 2,500 acres of meadows, forests, and lakes in the Charente countryside, this 11th-century château has been meticulously restored and reimagined into a destination that feels more like a private dream than a typical hotel. The grounds include only seven château suites and six farmhouse cottages, so the experience is deeply personal, never crowded. A floating tennis court and sculptural surprises around the estate lend a whisper of whimsy to the otherwise tranquil, nature-first setting.
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Pacheco Taco & Burger in Dallas (1311 S Ervay St Dallas) feels like the kind of place that doesn’t need to shout to get your attention—it just cooks really, really well. Set in the back of Four Corners Brewing Co. in the Cedars, the spot has an unpolished charm, all concrete floors, folding tables, and the hum of the brewery around it. The menu is short and focused, anchored by a serious smashburger that might be one of the most finely tuned in the city. The double-patty Don Smashburger comes with melted American cheese, pickles, griddled onions, and a tangy house sauce on a soft potato roll. The crispy edges, rich interior, and restrained toppings come together in a way that doesn’t need gimmicks to be memorable.
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The Santa Rita 120 Reserva Especial Chardonnay from Chile’s Central Valley is a well-crafted, approachable white wine that offers surprising elegance for the price. It opens with aromas of ripe pear, pineapple, and citrus peel, layered with a subtle touch of vanilla and light oak. On the palate, the wine is medium-bodied with crisp acidity and a soft, rounded texture that finishes with notes of melon and green apple. There’s just enough creaminess to give it structure, without overwhelming its fresh character.
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