S&D Oyster Company has been a constant on McKinney Avenue since 1976, and walking through the door still feels like discovering a place that refuses to chase trends. The room carries an easy confidence — vintage 1950s touches, worn wood, simple tables, and a bar lined with high stools that invite you to settle in. It’s casual, comfortable, and unmistakably old-school in the best way. Nothing feels staged. It feels lived in.
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Huey Magoo’s is stepping into Dallas with a straightforward pitch: better chicken tenders, done consistently, and done at scale. The Florida-based fast-casual brand has plans for multiple North Texas locations, signaling that it sees real opportunity in a region that already takes its chicken seriously.
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Flying Fish, the fast-casual seafood eatery founded by restaurateurs Shannon Wynne and Larry Richardson is now open at 4032 Preston Road in the former Dickey’s BBQ space. Inspired by the East Texas seafood joints on area lakes and especially Caddo Lake, Flying Fish has eleven outposts throughout Texas and Arkansas.
Offerings include grilled plates prepared traditional, snappy or with garlic butter, crab, oysters and shrimp, fried catfish, fish fillets and Southern specialties such as po’ boys, jambalaya, grits and gumbo. Ice cold beer, wine and margaritas are also available.
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Oak & Stone is headed to Addison in summer 2026, bringing its high-energy dining room and signature self-pour tap wall to 5225 Belt Line Road #220. The Florida-born concept, part of Artistry Restaurants, marks its second North Texas outpost following its McKinney debut this spring.
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Ramble Room has a knack for making comfort feel polished. The dining room hums with energy, cocktails clink at the bar, and the menu moves easily between indulgent classics and coastal-leaning plates that show real restraint. It’s a place that understands its audience: refined but relaxed, stylish without trying too hard.
Continue readingFiled under Joey Stewart, Steven Doyle
On Thursday, March 5, Les Dames d’Escoffier Dallas will honor International Women’s Day with its signature celebration, Festa Della Donna, hosted at Eataly at NorthPark Center. The evening is both a tribute and a mission-driven fundraiser, spotlighting the women shaping North Texas’ culinary landscape while raising scholarship funds for future industry leaders.
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Bushi Bushi Dim Sum in Addison is a dim sum experience that turns every bite into a moment of discovery. The restaurant’s strength lies in the meticulous care taken with each dish, making even familiar items feel extraordinary. The soup dumplings set the stage: delicate, translucent skins envelop a steaming pork broth that bursts on the tongue, rich and savory with just a whisper of ginger. Each dumpling is perfectly pleated, tender but resilient enough to cradle the hot filling until the very first bite. Shumai follows with plump morsels of pork and shrimp, lightly seasoned with sesame oil and a touch of ginger, their springy texture and golden tops inviting repeated bites.
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Enoteca Italia succeeds because it is anchored in its people—the family, the kitchen, the staffThe family who owns it keeps a close hand on the details—what lands on the plate, what fills the glass, how the room moves on a busy Saturday night. You sense it in the consistency. Nothing feels accidental, and nothing feels overworked. It’s a restaurant shaped by people who are there, paying attention, making sure it tastes right and feels right, night after night.
Continue readingFiled under Steven Doyle
