Down in the lower levels of the W.T. Waggoner Building, the 20-story tower that has stood at 810 Houston St. in downtown Fort Worth since 1920, there is an old bank vault. When Musume moved in, the owners lined it with tatami and made it a private dining room. When the restaurant reopens in early November, that vault will still be there, intact, after nearly three years in which very little else down there was.
Continue readingFiled under Steven Doyle
Paul Ko was the head sushi chef at Uchi when he decided to leave. He’d been there since 2017, seven years in all, and he gave up that job to open a place with his name on it.
It took a while. Sushi Kozy ran into construction delays at 2000 Ross Ave. in the Arts District, and when it finally opened in the summer of 2025, there wasn’t much of an announcement. Four months later the Michelin Guide put it on the Texas list as a Recommended restaurant, which is a fast way to let people know you’re open.
Continue readingFiled under Steven Doyle
The Adolphus Hotel opened in 1912 and has been one of the defining addresses in downtown Dallas ever since — 114 years of history on Commerce Street, a Beaux-Arts façade with French Renaissance and Baroque detailing that still looks like nothing else in the city, and a dining legacy anchored by the French Room Bar, a sudden second place to the still closed formal French Room.
What most people don’t know is that there is now a second reason to go to the Adolphus for dinner, and it involves taking the elevator to the eighth floor, walking down a quiet hallway, and ringing a small brass doorbell next to a discreet plaque that reads “please ring bell for service.”
Continue readingFiled under Steven Doyle
Danny Shin has been cooking his way toward this restaurant for a long time. He grew up in Korea, launched a Korean-American concept in Toronto in 2018, moved to Texas in 2021, opened a sushi restaurant called Bluefin in 2023, and landed in December at 1628 Oak Lawn Avenue in the Design District with the most personal thing he’s built yet. Jo’Seon Wagyu Omakase is Dallas’s first Korean Wagyu omakase — and six months after opening, with the initial noise behind it, it’s worth a straight look at what it actually is.
Continue readingFiled under Steven Doyle
When it opened in 1956, The Statler set the gold standard for luxury and hospitality in the South. Now, nearly 70 years later, the historic Dallas hotel is preparing to welcome a bold new dining experience that matches its iconic legacy.
Chef Casey LaRue, formerly of the acclaimed Carte Blanche on Lower Greenville, will debut Sauvage, a 10-seat, wood-fired omakase restaurant opening in a street-level suite off Commerce Street at The Statler. With just two seatings each night, guests will enjoy an intimate, chef-led experience as each of the 12 to 15 courses is prepared live over an open flame. The restaurant is expected to open in late summer 2025.
Continue readingFiled under Steven Doyle
Trinity Groves, Dallas’ once-celebrated restaurant incubator, has undergone a transformation since its early days in 2013. What began as a haven for experimental eateries and local chefs is now home to a wider array of dining experiences, spearheaded by the new leadership of Sam Romano, son of founder Phil Romano. His vision has opened the doors for third-party restaurants to take center stage, creating a fresh chapter in the development’s ongoing evolution.
While a few of the original concepts, like Beto & Son and Kate Weiser, have remained a staple, others have come and gone. Restaurants like Oreste’s and Rollin Smoke BBQ quickly closed their doors, leaving many to wonder if the revitalization effort would succeed. But recent openings, including La Rue Doughnuts, seafood spot Pesca, and most notably, DOZO Omakase and Handroll, are proving that Trinity Groves still has the power to draw in diners eager for something new and exciting.
Continue readingFiled under Steven Doyle
photos by Joey Stewart
Located in Dallas at 5630 Village Glen Dr, Kyo Sushi and Omakase is more than just a restaurant; it’s a celebration of Japanese culinary art. Renowned for its exquisite sushi creations and the traditional practice of omakase, Kyo offers diners an authentic Japanese experience that combines the freshest ingredients with innovative flavors.
Kyo Sushi and Omakase operates as an intimate dining venue, featuring an eight-seat omakase pop-up at the luxurious Drey Hotel. Open Wednesday to Monday, the restaurant requires reservations for its omakase experience, which lasts 90 minutes. Guests can choose between two distinct omakase options: a 10-course menu for $99 or a 15-course menu for $130. Diners are encouraged to share their favorite dishes with Chef Han, who might even surprise them with complimentary extras.
Continue readingFiled under Joey Stewart
Monarch, the wood-fired modern Italian restaurant led by two-time Michelin-starred Chef Danny Grant, will celebrate all things decadence and truffles during Truffle Week from February 5th to 11th. At 6 p.m. each day, guests are invited to add on to their meal with a table-side experience of exquisite Black Truffle features and the option for a delicious Mashed Potato Trio featuring various truffle types. Details on the specific truffle features will be announced closer to the date.
Continue readingFiled under Steven Doyle
