The Design District keeps stacking up new restaurants like it has something to prove, and at this point it basically does. Carbone, Delilah, Ospi, Maroma — the neighborhood has become its own dining destination in a way that would have been hard to predict five years ago. Alára, the new modern Mediterranean from Turkish-born chef Onur Akan, opened quietly into all of that noise about three weeks ago, and it may be the most personal restaurant in the bunch.
Continue readingFiled under Steven Doyle
Omar Flores has another one coming. Maroma, the latest project from Big Dill Hospitality and the Marshi family, opens Monday, May 4 in the Design District at 1333 Oak Lawn Avenue, on the ground floor of the new Thirteen Thirty Three Building. The premise is coastal Mexican cooking — ceviches, aguachiles, raw bar, mesquite-grilled meats — done with the kind of restraint Flores has been known for since his Driftwood and Whistle Britches years.
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Lumis, a globally inspired lounge from Houston-based DMP Concepts, is set to open this fall at The Seam, Dallas’ upcoming premier lifestyle and hospitality destination in the Design District. The intimate cocktail destination will be located at 1444 Oak Lawn Avenue at the heart of the development.
DMP Concepts, a group led by Mayur Desai in partnership with Atik Mistry and brothers Jinesh and Krutik Patel, brings together a collaborative team that emphasizes creativity, international inspiration, and a focus on atmosphere-driven concepts. Lumis serves as the flagship of an emerging portfolio defined by sophisticated yet approachable spaces, cocktail craftsmanship, and service that prioritizes consistency and guest connection.
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Seafood is the heartbeat of Puerto Cocina, a restaurant that looks west to the Pacific coast of Mexico rather than north to the familiar Tex-Mex traditions that dominate Dallas. The cooking takes its cues from Baja California, where citrus, chiles, and impeccably fresh seafood define the table. It’s a style that feels breezy and coastal—lighter, brighter, and a little unexpected for the Design District.
The restaurant comes from restaurateurs Mauricio Gallegos and Gerardo Barrera, the team behind Xaman Café and Ayahuasca Cantina. For Puerto Cocina they teamed up with consulting chef Anastacia Quiñones-Pittman, whose approach blends deep Mexican roots with contemporary technique. The result is a menu built around seafood, crudos, and sharp coastal flavors that wake up the palate.
Continue readingFiled under Joey Stewart
EVELYN, a chic and timeless restaurant from Dallas-based Reach Hospitality (known for The Mexican, Black Tap, and Pie Tap), will open on Wednesday, March 26, in Dallas’ Design District at 1201 Turtle Creek Blvd, Dallas, TX 75207.
EVELYN brings a bold, sophisticated, and feminine energy. It’s a place where great food, drinks, and a lively atmosphere mix with disco, rock ‘n’ roll, and dancing for a unique dining and nightlife experience.
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Design District gastropub Meddlesome Moth serves up festive New Year’s Eve offerings all weekend long (12/29 – 11/31) including a Whole Branzino with béarnaise, greens and baguette as well as a Long Island Pekin duck breast with greens marbled potatoes and béarnaise ($39). The a la carte menu will also be available with the diverse menu of shared plates and entrees for those who won’t share.
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Having long subscribed to Kandinsky’s belief that “Color is a power which directly influences the soul”, Laura Rathe Fine Art will round out this year in celebration of this notion with its newest exhibition, CHROMA, featuring works by artists Matt Devine, Gian Garofalo, and Katherine Houston. The opening reception will be hosted at LRFA Dallas on Saturday, November 19th from 4:30-7:30pm, with an artist talk at 6:30pm, moderated by PATRON magazine’s Editor-in-Chief, Terri Provencal.
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When asked about the WITS dining experience, WITS founder Richard Ellman characterizes the concept as “dynamic and high energy” and further explains, “much of the décor is fun and interactive with art and installations that speak to the gold-mining traditions of Witwatersrand in South Africa interwoven with a twist on lux cultural influences in Dallas.”
The kitchen is headed up by highly pedigreed Executive Chef Aaron Redlitz. Redlitz has spent much of his career with California-based Innovative Dining Group (owner of Boa Steakhouse and Katana) and has also worked alongside such notable chefs as Roland Passot La Folie in San Francisco as well as Eric Ripert and Charlie Trotter. In speaking to the concept, Redlitz states, “Beyond my dedication to my craft, I am a passionate farmer and sourcing only the highest quality and freshest ingredients is an integral component of my approach to cooking – I am truly excited for our guests to experience this commitment in everything we serve at the restaurant.”
Continue readingFiled under Steven Doyle
