Tag Archives: Greenville Ave

Halcyon Dallas Does Brunch Right

Halcyon has been doing its thing at 2900 Greenville Avenue long enough that it’s become part of the Greenville Avenue furniture — a coffee bar, full bar, all-day café, and weekend brunch room that somehow covers every hour of the day without losing its identity. It started in Austin in 2002, expanded to San Antonio, and landed on Greenville with the same formula: serious espresso, a full cocktail program, food that goes further than the room suggests, and an atmosphere that works equally well for a solo laptop afternoon or a table of six who’ve been talking about brunch since Thursday.

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Terilli’s Has Been on Lower Greenville Since 1985

Jeannie Terilli opened her restaurant on Lower Greenville in 1985 after flipping a coin. Heads meant opening a restaurant. Tails meant continuing to dig 5-gallon holes in Texas summer heat running her landscape company. It came up heads. Forty-one years later, Terilli’s is still at 2815 Greenville Avenue, still running live music six nights a week, still pouring martinis with hand-stuffed blue cheese olives, and still serving dishes named after members of the family who built the place.

Her son Joey and her daughter Amanda Ahern now help run the room, and a second location — Terilli’s To Go, in the former Val’s Cheesecake space just down Greenville — bringing weekday lunch service back to the neighborhood for the first time since the pandemic. That last detail is the one that tells you what kind of restaurant this is.

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There’s a Burger on Lower Greenville You Need to Know About


Jeff Bekavac opened Goodwins in May 2024 in the old Blue Goose space on Greenville. He named it after the cross street. He’s been in Dallas kitchens for years — Neighborhood Services, Cane Rosso — and this is his first real shot at doing it his own way. The room is warm, the bar is brass, the back bar is darker and better for a martini. It fills up fast on weekends and most weeknights aren’t far behind.

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Flock & Fresh Opens Saturday on Greenville Avenue with a Michelin Chef Behind the Menu

Wan Kim knows both ends of the dining spectrum. He runs Smoothie King, a chain with over a thousand locations worldwide. He also built Nuri Steakhouse in Uptown Dallas — a $20 million Korean steakhouse that the Wall Street Journal named one of three in the country worth splurging on, and one of two Dallas restaurants to land on the World’s 101 Best Steak Restaurants list in 2025. The man operates at a very high level regardless of the price point. That context matters when you’re trying to understand what Flock & Fresh actually is.

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The Best Restaurant You’ve Never Heard of is on Greenville

Gul Rahman and Sadia Pathan used to run a pizza place in Mesquite. Good, steady work. Then they walked away from it to open an Afghan restaurant on Lower Greenville, in a space barely big enough to seat a dozen people, in a neighborhood that eats restaurants alive. Their friends probably had opinions about this.

Those friends were wrong.

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Oasis Cafe Serving Breakfast and a Smile

Oasis Café has been feeding Dallas for decades, and it shows in the way the menu reads and the way the food arrives at the table. This is a breakfast-and-lunch café that knows its audience and cooks for it without hesitation. There’s no reinvention here, no trend chasing—just a steady rhythm of plates coming out of the kitchen the same way they always have, which is exactly what keeps the place full.

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Boxcar: A Luxurious Journey

photos by Joey Stewart

Located at 4509 Greenville Ave. in Dallas, Boxcar stands as a remarkable transformation of a former laundromat into an elegant dining experience that pays homage to the golden age of rail travel. This innovative restaurant is designed to transport patrons back in time, allowing them to indulge in the nostalgia of classic train journeys while enjoying a luxurious dining atmosphere.

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New Slider Concept – Son of a Butcher – Makes Stand-Alone Debut in Lower Greenville

The creative minds behind the creation of Velvet Taco – the highly successful, trend-setting taco concept – are back. This time, it’s to change the world one slider at a time with their latest concept – Son of a Butcher (SoB). 

Front Burner Restaurants’ executives Randy Dewitt and Jack Gibbons have partnered with the original Velvet Taco operations team, including Vice President of Operations Brian Watkins, to reimagine the burger category and give fans a nostalgic slider spot that serves up quintessential American classics. Dallas-based Global Hospitality Design specialists Harrison, who is also actively supporting the growth of the Velvet Taco brand, worked with Front Burner on the development of the design concept.

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