Musumé, an exciting new restaurant specializing in contemporary Asian fusion cuisine, will open in Dallas’ Arts District in late January, bringing world-class sushi and a definitive selection of sake.
Named for the Japanese word for “daughter,” Musumé comes from creator Josh Babb and partner Sean Clavir, whose Rock Libations restaurant group owns Shooters in Victory Park, Prohibition Chicken in Lewisville, and Chop Shop in Carrollton and Roanoke. Continue reading
Texas-based business Houndstooth Coffee’s newest location at The Hill Shopping Center in North Dallas is now open. Located at 9730 N. Central Expressway, the cafe is situated on property at TreeHouse, the world’s first Home Upgrade Company, and marks the third Dallas cafe and fifth overall for the brand.
“Dallas has been so welcoming since we put down roots in this city three years ago,” said Sean Henry, founder and owner of Houndstooth Coffee. “We’re excited to be part of the growth of the Walnut Hill neighborhood and to be able to offer another location for our old friends and new guests to meet.” Continue reading
photos by Brad Murano
In one of the major culinary happenings of 2017, Dallas chef/owner Stephen Rogers and his wife Allison Yoder (of Gemma fame) will debut their second restaurant Sachet on Wednesday, September 20 at the Shops of Highland Park on Oak Lawn Avenue.
French for “a small bag of herbs and spices,” Sachet will be a fun, warm and inviting restaurant with a fresh, light menu that’s inspired by the flavors of the Mediterranean coast, drawing from a broad array of countries such as Spain, France, Italy, Greece, Lebanon, Israel, Turkey, Tunisia, and Morocco. Continue reading
by Steven Doyle
The name Michael Cox may be unfamiliar with the average diner in Dallas, but you can be assured they have all been touched with his past accomplishments. The restaurateur helped give Central Market their prominence in this market, was CEO of the M Crowd (Mi Cocina, Mercury and Taco Diner), worked with Stephan Pyles. Cox resigned as CEO of M Crowd almost a year ago to open his own restaurant, and judging from our experience he has an instant his on his hands.
Opening OSO Food & Wine with super chef Kelly Hightower almost two months ago, they both have enjoyed a steady build of clientele. The location is a bit precarious, hidden in the same shopping center as the Tom Thumb at Preston and Forest to the northeast, but once found, you will discover a treasure of a menu and wine list. The menu is a bit short with specials created by Hightower each night. The chef tells us that he has already cycled the menu once, and plans on constant changes, keeping it fresh with seasonal offerings. Continue reading
by Steven Doyle
Been waiting to get your cheddar fries fix on Greenville Avenue? The new Snuffer’s that is built on the original site of the haunted Snuffers is set to re-open Monday, March 10 just in time for St Patrick’ Day. We all know that St Patrick’s is a holy day for bars and restaurants on Greenville, and this gives us more cause to celebrate. Continue reading
by Steven Doyle
The latest addition to Trinity Groves, the sparkling new area to the west of Dallas and across the Hunt-Hill Bridge, opens tonight. The list of dining options are growing at a steady pace, and the latest is fairly spectacular. Just ours from now Resto Gastro Bistro swings open and I think you are going to like this one. Think Modern American cuisine that implements French, Japanese techniques. Think delicious.
The menu that chef DJ Quintanilla has concocted is clean and bright, featuring dishes such as crab cakes with roasted artichokes, a red chili honey cured filet with sour cream potato croquettes and veal cheeks with chive pommes puree, roasted white asparagus and royal trumpet mushrooms. The dessert options are also particularly wonderful. Cocktails are not an afterthought at Resto. The menu was designed by Dallas libations wunderkind Eddie “Lucky” Campbell. You will most definitely want to sip on the brilliant shishito pepper infused drink that has an ever so slight tongue tingle to it. Continue reading