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.
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