Macarons and milkshakes top the sweet edition of Dallas Restaurant News

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This roundup of Dallas restaurant news has a whole bunch of new things to check out: newly opened restaurants, newly launched new menus, new flavors of ice cream, new margaritas, new milkshakes, new chefs and new robots.

Here’s what’s happening in Dallas restaurant news:

The Dream Gelato & Pastry, a French-style pastry shop offering macaroons and ice cream, has opened in North Dallas. Le Rêve is from Andy Pham, a baker and entrepreneur who took the macaron business he started in high school and expanded it into this sweet and stylish shop at 12817 Preston Road #133. Its selection includes French pastries, macaroons, cakes and ice cream with a double emphasis on flavor and presentation. He also makes espresso-based drinks and affogato, in which espresso is poured over ice cream. The shop is in the Preston Valley Shopping Center at Preston Road and 635, the same center as India Palace, Maple Leaf Diner and the Penzey Spice Shop.

Enoteca opened at the Centrum Building, 3102 Oak Lawn Avenue, #116, the location previously occupied by Mille Lire. Chef-owner Alban Besiri serves pastas and pizzas like seafood linguine and Napoleon pizzas. It’s a family place open at 4pm for dinner every day except Monday.

Hot Chicks Nashville Hot Chicken opened its location at 5609 SMU Blvd, at the bottom of the Shelby building, serving not only hot fried chicken, but also hot grilled chicken. On Sunday, February 6, customers receive a free glass of champagne.

PJ’s Cafe opened a store in Grand Prairie at 614 N. Belt Line Rd. — the fifth PJ’s Coffee to open in the past 12 months. Grand Prairie opens in time to enjoy three limited-edition King Cake menu items, through March 1: King Cake Latte, King Cake Protein Velvet Ice and Zulu Coconut Iced Mocha, a Viennese cold brew with milk, Hershey syrup and coconut concentrate. on ice.

PF Chang is take away opened in Flower Mound. at 3750 Long Prairie Road. Launched in 2020, PF Chang’s To Go is a smaller footprint for high-density metropolitan communities, and convenient for online retail, takeout, and delivery. PF Chang’s To Go has locations in Las Colinas, McKinney, five in New York, three in Chicago and one in Florida.

by Howard Wang is opening a restaurant in Hillcrest Village in far north Dallas, in the former Lada space at 6859 Arapaho Rd., which closed in October, where they will serve Chinese-American staples like chicken and fried rice from General Tsao. David Sacher, a Shop Companies representative who runs the center, Recount the MND in a paid story unfortunately customers asked for an asian restaurant. This will be Howard Wang’s fourth location, following Preston Hollow, Uptown and Frisco.

Villa Azure has now started breakfast, lunch and happy hour. Breakfast will be served from 7 a.m. to 11 a.m. daily, with Texas frittata, smoked salmon platter, croque Madame and acai bowl. Lunch will be from 11:30 a.m. to 4:00 p.m., with a Power Lunch prefix menu priced at $32. A la carte items on the lunch menu include tuna tartare, steak frites, and the Villa Azur burger. Social hour will take place from 4-6 p.m. daily, with cocktails and bites including short rib empanadas, truffle flatbread, lobster risotto and arancini.

Joe the baker, Coppell’s artisan bakery, closed its doors after almost eight years. An email to customers blamed rising ingredient, labor and packaging costs, coupled with increasing demands on public suppliers, which is having an impact. “It’s time for us to move on,” said founding chef Joe Baker.

Mendocino Farms dropped “Sandwich Market” from its name to highlight its broader menu of salads, bowls and other items that go beyond sandwiches. They are also looking to add up to 15 new locations in 2022, including Plano and West Village, both in summer 2022. They have three new limited-time items on their menu: Crispy Thai Chicken with Tenderloins air fried chicken breasts, Thai mango salad with chicken, ramen noodles, mango and Thai almond dressing, and smoked brisket sandwich with brisket on a toasted sesame brioche bun.

Suburban Yacht Club launched a new menu that includes a Caesar, a burrito with carne asada, fries, cheddar-jack, guacamole, salsa and sour cream in a flour tortilla, a crispy chicken sandwich on a kaiser grilled, fish tacos, bean and cheese tacos, and cinnamon-spiced rum cake with fruit, cinnamon crunch, and whipped cream.

Freebirds World Burrito, added grain-free tortillas from Siete Family Foods, made with cassava flour and coconut flour; and Abbots Butcher’s vegetable chorizo, made with pea protein and smoked Spanish paprika.

Torchy Tacos has four new menu items available Feb. 9: a taco with chicken, spinach, corn, cheddar cheese, and bacon-bourbon marmalade; The MoFaux, made with Beyond beef; Churros; and a Burrito Bowl which is a Torchy’s Grande Burrito, but without a tortilla.

The original DFW creperie (OPH-DFW) has partnered with Cloud Bakery Company on a new limited-edition item called Cloudies, a gluten-free “bread alternative” made with eggs, cream cheese, baking powder and baking soda. welded. Can you really call that “bread”? Cloud Bakery Company recently moved its headquarters to Dallas, opening a 4,000 square foot facility; and OPH-DFW is the official pilot program for their breakfast products.

Jeni’s Splendid Ice Cream has a new flavor, Maple Soaked Pancakes, available at both stores in Deep Ellum and Prestonwood Place. They open early Saturday, February 5 at 9 a.m. and encourage people to take a photo or video of you eating ice cream and share it for a promotion they’re running, with the hashtag #IceCreamIsBreakfast between 9 a.m. and 12 p.m.

Sugar Factory American Brewery has a Crazy for You Insane Milkshake special for February, consisting of strawberry ice cream and cheesecake, topped with whipped cream, cherry gummy hearts, M&M’s, chocolate hearts and gumballs, served in a mug dipped in red chocolate.

Louis Bar has a new item: “That’s My Jam Burger” has a burger patty, bacon, arugula, herb cheese, garlic aioli, and old fashioned bourbon jam on a bun grilled brioche. It costs $15 with a choice of side and is available until April 5.

Smokey John’s Bar-B-Que and home cooking has a new series of Shoebox lunches that highlight four historically black colleges and universities (HBCUs): Cheyney University – the first HBCU, Paul Quinn – the first HBCU in Texas, and Grambling State University and Prairie View A&M University. The exterior of each shoebox features a history of the importance of HBCUs. Inside, customers receive a sandwich, fries, cookies, pickles, barbecue sauce, and an HBCU information card. Options include turkey, ham, chicken, hot link, or sausage. A basic box costs $14.

McDonald’s celebrates the creativity of its fans by offering four of their favorite “hacks” on the menus, for a limited time: Hash Brown McMuffin adds hash browns to a Sausage McMuffin with egg. Crunchy Double takes Chicken McNuggets and tops them with a Double Cheeseburger and BBQ sauce. Land, Air & Sea is a combination of a McChicken, a Big Mac and a Filet-o-Fish, which I’m sorry is disgusting. Surf + Turf combines a Double Cheeseburger and Filet-o-Fish.

7 eleven has a new Spicy Garlic Chicken Roll, a tube of breaded chicken and Swiss cheese medley in a coating filled with bold flavors like fiery chili peppers and savory garlic.

salty donut in Bishop Arts has collaborated with Terry Blacks BBQ on a new Brisket + Cheddar Kolache, featuring a 24-hour brioche filled with Terry Black’s BBQ Brisket + Cheddar Cheese. It will be available from Saturday to Sunday only.

Mi Dia from scratch has a special margarita for February: The “Itza y Popo” features Patron Silver Tequila, La Pinta Pomegranate Liqueur, Pomegranate Ginger Agave, Lemon Juice and a Rim of Lava Salt black. Served in Plano, Grapevine and Flower Mound.

taco shack has a new Cabana salad with Romaine, black beans, Monterey jack, cheddar, pico de gallo and tortilla strips for $3.79. Cabana Bowls start at $5.59 and feature crispy tortilla shell bowls filled with protein, rice, refried beans, lettuce, cheese, sour cream and pico de gallo. Options include Chicken Fajitas, Steak Fajitas, Shredded Chicken, Ground Beef, and Beyond Meat.

Pie Five Pizza has a new “Mike’s Sticky Fingers” personal-sized pepperoni pizza, on a thin artisan or traditional Italian crust, drizzled with Mike’s Hot Honey, with crispy curly pepperoni, traditional pepperoni, spicy marinara, mozzarella and basil. They’re $5 through Feb. 13 with promo code BEEHOT.

Zubi’The plant-based Latin foods company has launched the new Zubi’s Snacks line, which offers plant-based Latin treats, including jalapeño candied pecans, available online. Zubi Farms is a zero-waste facility based in Athens, Texas, whose produce is available at Whole Foods, Central Market, and Costco.

EMS students have robots. SMU Hospitality Group has partnered with Starship Technologies robots that deliver meals, drinks and snacks from Panera, Einstein Bros. Bagels, Starbucks, Lawyer’s Inn, The Market, Cinco Taco, Sushic, Rollin ‘N Bowlin’ Acai Bowls and Mac’s Place to SMU students. The robots offer a safe, fast, affordable ($1.99 delivery fee), and environmentally friendly delivery option. They are sanitized before each delivery by Starship personnel wearing protective gear.

Crescent Court Hotel appointed Michael Gallagher as Director of Food and Beverage. He was formerly at the Marriott Renaissance Worthington Hotel in Fort Worth and has worked at Hyatt, Hilton, Omni and more. Mike Luong has been promoted to Executive Chef. he joined the Crescent Court Hotel in 2018 and will oversee the culinary team at Beau Nash, The Conservatory, Starbucks at The Crescent and the Crescent Court Hotel’s private dining club, The Crescent Club.

Hall Arts Hotel appointed Ilana Kadoche as Director of Catering. In her role, Ilana will also serve as General Manager of Ellie.

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