Hōru Sushi will open its first location this September in Legacy Hall, located at 7800 Windrose Ave. in Plano. The sushi kitchen will offer a contemporary twist on the rich culinary heritage of Japanese sushi with new refreshing flavors and textures.
With the mission to create a dining experience that is both innovative and enjoyable, Hōru Sushi Founder Chin Liang brings over 20 years of experience behind the sushi counter to his concept. Liang most recently served as Executive Sushi Chef at KÄI in Legacy West with stints at Lounge 31 and Steel Restaurant & Lounge. Continue reading
by Steven Doyle
We are looking forward to the opening of Jalisco Norte, a new restaurant from Tim McEneny (Dish, Front Room Tavern, Cedar Grove) who is assembling a fantastic staff including chef Jose Meza Arroyave from Punta Mita, Mexico and has worked illustrious restaurants as Moxi by Enrique Olvera. San Miguel de Allende, Mexico, and Carolina Restaurant at The St. Regis Punta Mita Luxury Resort, Mexico.
Chef Jose Meza utilizes contemporary techniques and established methods to offer a new-age of modern Mexican cuisine. Continue reading
Blue Sushi Sake Grill will open late October in the new M-Line Tower, a new mixed-use development that sits in the heart of the McKinney Avenue corridor at the corner of McKinney Avenue and Bowen Street. Located in Dallas’ Uptown neighborhood at 3220 McKinney Avenue, the restaurant will mark the group’s third Blue location in North Texas and 12th location overall.
“Since opening our first out-of-state Blue location in Fort Worth in 2010, and then opening in the Preston Hollow neighborhood of Dallas in 2015, we’ve loved being a part of the North Texas community,” said Flagship Restaurant Group CEO, Nick Hogan. “The Uptown Dallas neighborhood is a perfect fit for Blue’s lively bar and variety of sushi.” Continue reading
Malibu Poke, opening this fall in Turtle Creek Village, welcomes James Beard nominated Chef Matt McCallister as Culinary Director.
Founded by Jon Alexis (owner, TJ’s Seafood Market & Grill) and partners Ben & Eric Kusin, Malibu will bring award-winning seafood quality and freshness to the fast growing quick service category.
Alexis says, “Even though Malibu is a quick serve concept, we will offer expertly sourced and handled fresh seafood. Quite simply, it’s a better bowl of poke – the ‘fishmonger’s poke’. Our emphasis is on freshness, nutrition and sustainability.” Continue reading
by Steven Doyle
When Clark Food and Wine shuttered last year the owner Randall Warder claimed that a California restaurant chain would soon fill its space. Recently this chain sent us notice, only to find that it only has a two locations in Los Angeles, and the menu appears to be a nice fit for the area.
Scanning photos of the pending restaurant Laurel Tavern its interior looks much like what they found at Clark. Exposed brick and a long narrow bar. The menu is a bit different and burger focused but also has Clark-like small plates. Continue reading
Misery Loves Company, the group behind the acclaimed Proof + Pantry in the Dallas Arts District, are heating up the Dallas culinary scene yet again with their newest concept, Madrina, which will officially open at The Shops of Highland Park the first week of September. Since announcing plans for their second concept earlier this spring, Madrina has quickly become one of the most anticipated restaurants of the year.
Since opening Proof + Pantry last year, Misery Loves Co. has been helping lead the charge in changing the landscape of Dallas’ culinary scene and are continuing to raise the proverbial bar with Madrina, which will marry classic French techniques with authentic Mexican cuisine. Helping to further raise that bar, the group has named Julio Peraza (who is just back from hosting a sold-out dinner at the iconic James Beard House) executive chef of Madrina. Continue reading