by Steven Doyle
Dallas Hale was in rare form last night as he hosted a variety of guests to the pre-opening of his newest Shell Shack restaurant located on Henderson Avenue in Dallas which replaces the now shuttered McKinney Avenue location.
Guests were treated to a sampling of the menu which has not changed from its previous location, but the size of the building is noticeably large. It occupies the building which was the Mellow Mushroom which lasted in the location for a mere few months. Continue reading
Sixty Vines – the nationally recognized wine-centric restaurant – will begin transporting Dallasites to Napa/Sonoma Wine Country when it opens its doors on Monday, April 16.
The new restaurant, located at 500 Crescent Court, Ste. 160, will celebrate its grand opening from 5-11 p.m. on Monday. It will feature an indoor/outdoor design that feels fresh, lush, and purposeful. Naturally placed grape vines, wine barrels, and harvest tools create an ambiance similar to a vineyard tasting room. The open kitchen acts as a stage for the chefs to put on a show and enables guests to watch, hear, and smell dishes that are being prepared before they reach the table. 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
by Steven Doyle photos by Robert Bostick
After the new owners closed the Windmill, that iconic classic cocktail lounge formerly run by Greek Charlie Pap (who now owns Industry Alley), the doors opened last evening for a proper unveiling. With new wood floors, a fresh coat of paint inside and out, refurbished furniture, sparkling new bathrooms, a working AC unit, the addition of a pool table and a new patio, the doors opened early to an excited and thirsty crowd.
There was a missing element that was easily explained by owner Elia Tom Georgalis, who also owns The Ivy Tavern, the same man who also breathed life into the Inwood Tavern. “We are going to auction off the jukebox at our grand opening,” confided Georgalis. Continue reading
Spork, a chef-driven roadside eatery opens tonight in North Dallas. A funky place for burgers, salads, sandwiches, cocktails, shakes and malts (both boozy and virgin), Spork is a fast-casual, design-forward hangout. What started out as a daydream for chef Eric Justice (formerly of Mexican Sugar), has become a reality thanks to a band of spirited restaurateurs including James Beard award-winner chef Tim Byres, creative director Christopher Jeffers, Christopher Zielke and Karen Schultz all of Turn the Tables Hospitality and friends Sean Conner of Pie 2.14, Katherine Clapner of Dude, Sweet Chocolate, and Brad Borchardt of Expanding Palates. Continue reading
Rodeo Goat Ice House, a casual beer and burger place from restaurateurs Shannon Wynne, Keith Schlabs and Larry Richardson, opens its second location tomorrow at 11 a.m. in the Dallas Design District at 1926 Market Center Blvd.
The first Rodeo Goat opened in Fort Worth in 2012 and features more than a dozen different burgers made from beef ground in-house daily. The Fort Worth restaurant won the honor of “Best Burger in DFW” in 2013 by the Fort Worth Star-Telegram. Continue reading
by Steven Doyle
Look for Oishii to re-open mid October of 2013.
Diners can expect the same lunch menu of everything from the Spicy Salmon Cabbage Salad to the Sushi Lunch Platter. Dinner items of chicken, beef, pork, seafood and vegetarian, plus popular soups like the Pho Soup and the Crab and Chinese Asparagus Soup return. Also coming back are Chef’s Specials like Peking Duck and Coconut Sea bass. And, of course, the extensive sushi menu returns. Thanh is known for his custom sushi with special requests. Continue reading