Eat This

The LOT is Now Open in East Dallas

The LOT (7530 E. Grand Ave.), located off the Santa Fe Trail in the enormous space that once housed the Backyard Beach Bar, opens its doors to the public today.

The East Dallas restaurant and beer garden is the product of some serious teamwork; restauranteur John McBride (El Fenix), food consultant Sharon Hage and designer Hatsumi Kuzuu (Tei An, FT33 and Sissy's Southern Kitchen & Bar) have joined forces on the culinary project. The LOT boasts a spacious dining room and bar and an equally large outdoor patio; the pool that once occupied the Backyard Beach Bar's has been filled in with gravel and lined with wooden picnic tables and canopies. The backyard is home to two sand-filled playgrounds; one for kids and another for adults (who are young at heart and/or have taken serious advantage of the beer garden).

The menu spans a wide variety of fare, most of which falls in the $7-$10 range and includes everything from cayenne fried cauliflower with buttermilk dip ($6), catfish tacos ($8), a turkey meatloaf sandwich served on sourdough with white cheddar, peppered bacon and mayo ($9) and a pulled chicken sandwich ($12). There is also a juice bar serving seasonal juices for $6 each (spirits can be added for an additional $2). Other libations include the Lakewood lemonade (Maker's Mark, lemonade, ginger and mint for $7), East Dallas iced tea (Captain Morgan spiced rum, peach schnapps and house-brewed iced tea for $7) and the White Rock martini (Pinnacle berry vodka, triple sec and cranberry juice).

House-ground cashew butter sandwich drizzled with local honey and served on nine grain toast (banana and/or bacon can be added) alongside a Manny's margarita topped with fresh carrot juice

Kid's playground and gluten-free biscuits with sweet butter

Santa Fe sangria is red wine, brandy, triple sec and fruit juice.

Crispy baked kale and crispy papadum served with green chili chutney

Green chili chutney

The shrimp Greek salad comprises Gulf white shrimp, feta, gold beets, black olives, tomatoes, wild oregano, romaine lettuce and tzatziki.

Buffalo style buffalo: bison blue cheese meatballs rolled in red hot sauce with carrots and celery.