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.
Filed under Steven Doyle
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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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 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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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.
Continue readingFiled under Joey Stewart
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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by Steven Doyle Woodfire Kirby’s, located at 3525 Greenville directly across from the Granada Theater will shutter tonight after its last service, which is anticipated to be a full house of long time regulars. Woodfire Kirby’s is kin to Kirby’s Steakhouse but has roots that date back to 1921 in Oak Cliff with a then innovative Pig Stand. We will follow up this story with one that regales the historic Pig Stand, but the latest incarnation opened in October of 2009 so this marks a sad day in restaurant history. Continue reading
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Clint Cooper and his wife Kim, owners of Village Baking Co., announce their second Boulangerie location will open to the public on Thursday, May 14th at 1921 Greenville Avenue in the bustling Lowest Greenville area of Dallas.
The new boulangerie, a quaint storefront inspired by the many visits to the Bordeaux French countryside and a hint of their Texas family farm, will be open daily from 7am-7pm.
Patrons that are familiar with the University Blvd location will be excited about the extended menu featuring rustic style sandwiches and additional veinnoisere and patisserie. The bakery has limited standing space inside and outside seating when the weather cooperates. Continue reading
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