Openings and Closings

This New West Dallas Meat Market Isn't Just a Butcher Shop. It's Also a Bar and Steakhouse.

Cooper's offers meat cut to order and delivery to several Dallas neighborhoods.
Cooper's offers meat cut to order and delivery to several Dallas neighborhoods. Courtesy of Cooper's Meat Market
click to enlarge Cooper's Meat Market boasts a 50-seat steakhouse and beer and wine bar. - COURTESY COOPER'S MEAT MARKET
Cooper's Meat Market boasts a 50-seat steakhouse and beer and wine bar.
courtesy Cooper's Meat Market
Cooper's, a longtime San Antonio meat market, has opened next to Cox Farms, an organic market in Sylvan Thirty in West Dallas. But this isn't just a meat shop — it's also a steakhouse and bar.

Owners Michael Johnson and Victoria Berezina brought in chef Kenny Mills (Capital Grille, Sullivan's Steakhouse) to run the 50-seat steakhouse, which serves prepared take-home dishes and dinner and drinks daily. Selena Dodge (Bolsa, Bouchon 1314) is running the beer and wine program.

"While their specialty is high-quality beef, poultry, fish and other meats, Cooper’s carries a variety of appetizers, sides, casseroles, wine and beer, as well as popular YETI coolers and Game Guard gear," according to a press release.

click to enlarge COURTESY COOPER'S MEAT MARKET
courtesy Cooper's Meat Market
The retailer and restaurant is in a 3,100-square-foot "rustic and modern" space where customers can watch their meat cut to order. And as grocery delivery becomes increasingly popular in Dallas, the market delivers to West Dallas, Oak Cliff, Uptown, Highland Park, University Park and Lakewood.


Cooper's Meat Market, 778 Fort Worth Ave. Retail open 9 a.m. to 8 p.m. Monday through Saturday and 10 a.m. to 7 p.m Sunday. Bar and restaurant open 4-9 p.m. Monday through Wednesday, 4-10 p.m. Thursday through Saturday and 11 a.m. to 8 p.m. Sunday.
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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.
Contact: Beth Rankin