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Spring is always an exciting season for us in Dallas with all the sunshine, outdoor events and patios, and of course, new food and drink offerings by many of our favorite restaurants. Check out the details below on what’s coming up in DFW.
New chef at The Standard Pour rolls out new menu
The Standard Pours newest executive chef – Cody Sharp – plans to release his dinner menu on Monday, March 23rd coinciding with the new bar menu created by bar manager, Brian McCullough. Sharp has reshaped the menu with his interpretation of elegant Southern classics and low country staples, which, when paired with the one of the most expansive craft cocktail programs in the city, creates a truly unique dining experience. See the menu items here. The 1920s-themed restaurant is located at 2900 McKinney Ave., Dallas, Texas 75204.
You can now grab brunch at Eureka!
We were excited to learn that Eureka! in West Village has launched weekend brunch on Saturdays and Sundays from 11 a.m. to 3 p.m. Enjoy all-American breakfast classics with a modern twist and pair these delectable new brunch items with $5 Bloody Marys, $5 Mimosas, and/or extensive selection of craft beer.
The brunch menu features new breakfast offerings including Huevos Rancheros, Creole Benedict, Brunch Ham & Cheese, the Jalapeño Egg Burger and the All Day Breakfast Burrito. Additionally, Eureka! offers delectable brunch entrées including Bananas Foster Crunchy French Toast and Orange Pecan Granola.
New menu and culinary team at Oak
John Tesar is leading the culinary changes at Oak, located at the Design District. Tesar rolled out a new lunch menu and has appointed Alex Henderson as the chef and David Collier as the dessert king. You can expect a handful of savory lunch items (which are available now!), such as the Chicken Milanese (pictured above), The Oak Burger (with Ground 44 Farms Beef and bacon on an English muffin), Oak Grilled Cheese Soup & Sandwich combo and more. See the full lunch menu here.
Get rebellious at Hard Rock Cafe with new burger/beer pairing
Vivo 53 in Fort Worth announces new happy hour menu
Brick House Tavern + Tap unveils new spring menu
- French Mule “ A crisp combination of Deep Eddy Lemon Vodka, ginger liqueur, lemon and champagne
- Texas Ruby Mule “ Another refreshing concoction featuring Deep Eddy Ruby Red Grapefruit Vodka, Prairie Cucumber Vodka, grapefruit, lime and ginger beer
- Rebel Mule “ Beer with a kick, comprised of Deep Eddy Ruby Red Grapefruit Vodka, orange and Samuel Adams Rebel IPA.
Zoës Kitchen opens on Park Lane, April 9
Zoës Kitchen, a popular, Mediterranean fast-casual restaurant, will open off Park Lane on April 9. The chain recently rolled out new menu items, including the Mediterranean Chicken and several hummus flavors, which you can read about on our blog. The new Zoës is located at 8018 Park Lane Suite 100, Dallas, TX 75231.
MAIN ST. Fort Worth Arts Festival, April 9 – 12
The 2015 MAIN ST. Fort Worth Arts Festival returns to Downtown Fort Worth for its 30th year on April 9 through 12. Free and open-to-the-public, Texas largest arts festival will span 25 blocks from the Tarrant County Courthouse to the Fort Worth Convention Center, while showcasing 215 juried, hand-selected artists from across the U.S. Get a taste of the culinary arts with items such as crawfish, turkey legs, bratwurst, gourmet hamburgers, funnel cake and a variety cocktails, wine and beer.
Become the next chef at Kitchen LTO
Kitchen LTO, a Trinity Groves incubator restaurant, is now accepting chef and artist applications for its fifth-round permanent pop-up restaurant. The fifth rotation will be six months as the restaurant crew moves to a twice per year pop-up schedule.
Applications must be received by Friday, April 10 in order to be considered for the fifth round restaurant. A screening committee will review the applications and schedule individual tastings with applicants, and finalists will be introduced to the public at LTOs signature voting party on Sunday, May 3, hosted by outgoing chef Blythe Beck.
Advance tickets are on sale and benefit Café Momentum at http://kitchenlto.brownpapertickets.com. Voting – through the website – begins at the party and will end on Saturday, May 9. The winners will be announced the week of May 11. Current chef Blythe Becks last day is Sunday, May 31st when Kitchen LTO 4.0 doors will close and re-open on Wednesday, June 3 as Kitchen LTO 5.0.
Monthly cooking classes at Sea Breeze in Plano, April 12 and April 26
Due to its popularity, Sea Breeze Fish Market & Grill has begun offering not one, but two, cooking classes per month. The April classes will take place on April 12 and April 26 from 3 p.m. to 4:30 p.m. Guests will learn several seafood recipes, taste those recipes and enjoy wine pairings. Tickets are $50 per person, and reservations are required. Reservations can be made by calling Sea Breeze Fish Market & Grill at 972-473-2722. Sea Breeze Fish Market & Grill is located at 4017 Preston Road, Suite 530, Plano, TX 75093.
RYE 51 welcomes WhistlePig at West Village, April 15
On Wednesday, April 15, WhistlePig® Straight Rye Whiskey, the nation’s first farm-to-bottle single-estate distillery will be in the house at RYE 51 (located at West Village). Still a grassroots brand, the seven year-old Vermont-based WhistlePig® is gaining some major traction, so here’s your chance to try it out – for free! (Fun fact: WhistlePig® is actually a 100% rye whiskey American brand, which is very rare.)
Also at the event, guys can get a straight edge shave by a professional barbers, and enjoy live music by a local DJ, a popup cigar lounge and barbecue. Register on the Facebook event to reserve a spot.
Second Annual Crawfish Festival, April 19
On Sunday, April 19, Chef Tim Byres of SMOKE, Chicken Scratch, The Foundry, Bar Belmont, Spork and SMOKE Plano will host the Second Annual Salute to King Creole Crawfish Festival at Chicken Scratch and The Foundry. From 4:30 p.m. to 8:30 p.m., guests will let the good times roll with all things Louisiana. All-you-can-eat Creole tastings created by Chef Tim Byres highlighting Cajun Crawfish Company, live Zydeco music and spirited libations will round out the day.
Tastes will be served throughout the compound at separate stations including a Gumbo Station, Oyster Station, Andouille Sausage station and an authentic Low Country Boil Station filled with farm-raised Louisiana crawfish gussied up with potatoes, sweet corn, and special herbs and spices.
Tickets to the Second Annual Salute to King Creole Crawfish Festival cost $20 per person ($25 at the door) and include all-you-can-eat crawfish, corn, potatoes, gumbo, oysters and Andouille sausage as well as a cash bar stocked with Jim Beam Kentucky Fire and brews from Deep Ellum Brewing Company. Tickets may be purchased online via Brown Paper Tickets.
Crawfest: Claws for a Cause, April 25
The 2014 Dallas Association of Young Lawyers Leadership Class is partnering with the North Texas Food Bank (NTFB) to host Crawfest: Claws for a Cause on April 25 from 3 p.m. to 6 p.m. at Four Corners Brewery. This fundraiser raises money specifically for NTFB’s Food 4 Kids program, which helps to feed children during the weekend and holidays.
Buy a ticket and/or sponsorship to Crawfest and enjoy all-you-can-eat crawfish (while supplies last) and Four Corners Beer. Individual tickets are $35 and sponsorship levels range from $200-$5,000. Get your tickets/sponsorship at www.daylcrawfest.com
Dallas Observer Iron Fork, April 29
The Iron Fork, sponsored by Whole Foods, is a grand tasting event featuring many prestigious local chefs and delectable food and drinks. The center stage will feature the Chef Challenge Moderated by Restaurateur Kent Rathbun. Two top chefs will receive a basket of ingredients and go head to head for the prestigious Iron Fork award. During the event, attendees will enjoy the chef challenge and tastings from local restaurants alongside wine, beer and cocktail sampling. General tickets re $35 and VIP is $65.
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