Food News: Japanese Supermarket Coming to Plano, Meat Fight Announces Lineup & More
Meat Fight's 2016 lineup is a serious list of Dallas culinary heavy-hitters.
In this week's roundup of North Texas food news, Punch Bowl Social comes to Deep Ellum, Oak loses yet another chef and a popular festival announces a stellar chef lineup:
- Meat Fight, the beloved barbecue competition that raises funds for the National MS Society, has announced this year's participating chefs, and it's quite the list. Misti Norris (Small Brewpub), Omar Flores (Whistle Britches), Matt McCallister (Filament/FT33), David Uygur (Lucia) and Robert Lyford (Patina Green) are just some of the big names who've joined teams for the Nov. 13 event at Four Corners Brewery. Tickets go on sale Oct. 4. Last week's Meat Fight 1K raised $24,000, organizers say.
- Adelmo's is resurrecting on Sept. 12 in the former Bijoux space at Inwood Village, D reports, exactly 27 years after opening its original location on Cole. Nancy Nichols writes:
Punch Bowl Social, a Detroit-based "gastro-diner" with classic punches and ample drunk-friendly activities like bowling and karaoke, is coming to Deep Ellum, Eater reports. CEO Robert Thompson said a Dallas location of the chain, which also has locations in Austin, Denver, Cleveland and Portland, has been in the works for awhile. Via Eater:
- Japanese supermarket Mitsuwa Marketplace is coming to Plano, Eater reports, and the 25,000+ square foot market will also have a sizeable food court. "Tenants for Mitsuwa Marketplace’s food court include noodle stall Ramen Santouka, tea shop Matcha LOVE, and tempura bowl spot Kaneko Hannosuke, known for its crispy-fried veg and proteins that inspire lengthy lines at its original Tokyo outpost," Amy McCarthy writes. "At present, Mitsuwa Marketplace is slated for a 'late 2016' opening."
- After less than a year at the helm, chef Joel Harrington has already left Oak, the Design District restaurant run by Apheleia Restaurant Group, Escape Hatch reports, though there's no word yet on why he left or where he's headed. Chef John Tesar also left the restaurant group, also behind cocktail lounge Quill and Design District Mexican spot El Bolero, earlier this year.
- Street's Fine Chicken on Cedar Springs is launching something the neighborhood can really get behind: A late-night walk-up fried chicken window. Via a press release:
- Barbecue fans, get ready for this one: Cattleack Barbeque, which is only open on Thursdays and Fridays, is about to give Saturdays a try. Via a release:
Adelmo’s new menu will include his traditional dishes such as veal osso bucco, veal chop, and lobster ravioli. Banchetti plans to offer a wider variety of seafood dishes and some “light lunch” options. The larger restaurant space, once home to Bijoux, has a temperature controlled wine cellar where Banchetti will store a nice selection of half bottles of wine, an lost concept I’d love to see return to wine lists in Dallas.
If there's anything Deep Ellum loves, it's being reminded how "urbane, gritty and edgy" the neighborhood is. Eater says the bar and restaurant is slated to open next year.
The hybrid bar/bowling alley/karaoke lounge’s Dallas arrival is more than two years in the making. “We have been searching in Dallas, mostly only finding opportunities in outlying quasi-suburban areas that don’t really work for the urbane, gritty and edgy nature of Punch Bowl Social,” he says. “Over a two year period, we finally felt that Deep Ellum had developed enough to do a deal there, and we couldn’t be more pleased to be ‘in-town’ where we belong.
Beginning Saturday, September 3rd Street’s Fine Chicken will introduce a late-night, walk-up window available to guests every Saturday night. While the doors to the restaurant will continue to close at the regularly scheduled time of 10PM, a window located on the far left side of the face of the building will open up at 1AM for those walking around on Dallas’ popular Cedar Springs Road. Owner Marco Street will be onsite serving rotating chicken dishes such as crispy tenders, a chicken waffle on a stick and honey butter chicken biscuits to nightlife-goers until supplies last.
Starting in October, we will open on a trial basis on the first Saturday of each month. Saturday, Oct. 1 we will feature a smoked whole hog. We will still open at 10:30 a.m. and we will expand our closing to 3 p.m. as long as barbecue is left.
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