Hot Honey Fried Chicken w/ potato salad, yuzu and sweet pickles (Tues/Wed Only after 4pm)
photos by Joey Stewart
The Hot Honey Fried Chicken special is available on Tuesdays and Wednesdays throughout August and September. This delicious plate consists of a thai marinated chicken fried until crispy, drizzled with thai chili hot honey, and served with a yuzu kosho potato salad. It’s a LORO spin on the classic summer backyard BBQ. The Hot Honey Fried Chicken costs $17.50 and is available for dine-in, to-go and delivery.
Calling all steak lovers! National Filet Mignon Day during DFW Restaurant Week is within reach, and the quintessential Dallas restaurant Al Biernat’s invites all steak lovers to celebrate the tender holiday with a memorable trip to Al’s.
Every day is a good day to eat barbecue, but when doing so helps support kids in need, well that’s even better. On Wednesday, August 23, Lane’s OAK’D BBQ is donating 25% of gross sales to Kidd’s Kids, the charity founded by legendary radio host Kidd Kraddick. The program will run all day at both locations—Greenville Avenue in Dallas and Belt Line Road in Addison.
Dallas’ highly acclaimed and beloved modern Brazilian restaurant Meridian invites Dallasites to explore their newest a la carte menu, which includes exciting updates as well as a chef’s tasting option, available at any seat in the restaurant. The chef’s tasting is an updated extension of the fixed-price menu Meridian debuted earlier this year to allow guests to embark on a culinary journey and experience a wide range of Brazilian flavors.
The updated chef’s tasting offering will continue to surprise and delight guests with carefully designed courses perfected by Chefs Junior Borges and Justin Mosely and inspired by seasonal ingredients from the on-site Chef’s Garden. The new a la carte menu will feature specialties such as the Whole Grilled Octopus featuring tamari caramel, Thai chile and spring onion vinaigrette, and the Rosewood Wagyu NY Strip served with malagueta chimichurri and bordelaise as two key highlights of the menu.
Say hello to your new summer crush. Sixty Vines, the restaurant collection known for its revolutionary wine-on-tap program and vineyard-inspired cuisine, is thrilled to introduce a new Frozen Aperol Spritz. Available now at participating Sixty Vines locations, the Frozen Aperol Spritz takes the classic Aperol Spritz to a whole new level.
Over the past 26 years, DFW Restaurant Weekhas raised nearly $12 million in donations for its charity partners, including $1 million in 2019 alone. North Texas’ largest culinary event and the nation’s second longest-running restaurant week campaign, DFW Restaurant Week officially kicks off August 7th.
Explore a variety of cuisines with premier restaurants across Dallas, Tarrant, Collin and Denton counties through an expanded selection of a prix-fixe menu dining options – including lunch, dinner, weekend brunch and Signature Experience dinners. Approximately 20 percent of the cost of each meal will be donated to NTFB in the Dallas area or Lena Pope in the Tarrant area.
The Villageannounces the participation of two of their restaurants, AnisePan-Mediterranean food and wine and Over Under sports bar, in DFW Restaurant Week taking place August 3 through September 3. During this time, diners can enjoy a variety of special offerings at both concepts, as DFW Restaurant Week represents North Texas’ largest culinary event and the nation’s second longest-running restaurant week campaign.
Sanjh, an elevated restaurant paying homage to 3,500 years of rich historic Indian cuisines, will open in Las Colinas in late 2023. Sanjh is the product of two experienced hospitality and restaurant industry veterans, Sanjay Joshi and Prob Arora. Sanjh will be located at 5228 N O’Connor Blvd Suite 126, Irving, TX 75039.
Sanjay Joshi, a Dallas entrepreneur, will lead the restaurant group as CEO. With experience across several industries, both in hospitality and not, Joshi’s experience is vital in Sanjh and the future of the Tivona Group, the hospitality group behind Sanjh. Meanwhile, Sanjh’s vice president of sales and operations, Prob Arora, is no stranger to the Dallas culinary scene. Best known for his concept, The Saffron House, where he was a co-owner and general manager during the 14 years that it was open in Addison, the restaurant was lauded for its quality food and extraordinary service with a design to match.
