There were plenty of excellent new restaurants that opened in the city over the past year, and their arrivals signified a shift in the Dallas food scene. But 2015 may be even better.
With openings from chefs like Brian Luscher, Tyson Cole, and Shannon Wynne, there is potential greatness coming in the next few months. Mark your calendar for these ten restaurant openings, because your current dining routine is probably boring.
Ten Ramen (above) Tei-An, Teiichi Sakurai's restaurant in One Arts Plaza, is loved by all who have been there, but it dents the wallet. Next year, Sakurai is bringing the budget-friendly Ten Ramen to the Sylvan Thirty development alongside I-30, where he can serve up his famous ramen in countless iterations. A fire earlier this year caused construction delays in the development, meaning that Ten Ramen will open sometime in January.
Mudhen The revitalization of the Dallas Farmers Market is going slowly but smoothly, and the opening of Mudhen will usher in its new era. The restaurant will reportedly rely on the bounty of the market and serve mostly vegetable-focused dishes, a concept that is perfectly at home in this setting. Healthy dining options, especially those of the upscale variety, aren't exactly abundant in Dallas, making Mudhen a welcome addition. No chef for the restaurant has been announced yet, but it will open sometime in Spring 2015.
Remedy After paying her dues at The Grape, Chef Danyele McPherson is ready to take the reins of her own Lower Greenville restaurant in Remedy. McPherson has been working in the kitchen of HG Sply Co., her forthcoming restaurant's neighbor, but you can bet that the Top Chef alum itching to start serving up her brand of "American classic food" in early 2015. Look forward to regionally inspired American comfort food, and most excitingly, "iconic pies and ice creams."
Uchi Dallas The original Uchi location in Austin has made Tyson Cole one of the country's most popular up-and-coming chefs. When the James Beard Award winner announced that he would be bringing his chef-driven sushi and "Japanese farmhouse dining" to Uptown Dallas in 2013, it was met with much fanfare. Fast forward a year, and we're still waiting. Uchi Dallas has big shoes to fill in living up to the Austin outpost's reputation, but another high-quality sushi restaurant in Dallas is definitely something to get excited about.
Luscher's Post Oak Red Hots Since handing over the reins to The Grape to Chef Sarah Snow, Brian Luscher has been immersed in getting his Deep Ellum hot dog joint open. If you've ever bitten into one of Luscher's crisp, perfectly seasoned links at White Rock Local Market, you know exactly why we're so stoked to see Luscher make his Post Oak Red Hots available daily. The restaurant was scheduled to open in late 2014, but as usual in Dallas, permitting and construction issues have delayed the project to an undetermined date in 2015. Here's hoping that day is sooner, rather than later.
Town Hearth Nick Badovinus is reliably good at bringing Dallas delicious hunks of meat at restaurants like Neighborhood Services and Off-Site Kitchen, and now he plans to throw a wood-fired grill into the mix. SideDish reported earlier this year that the Design District restaurant would be a massive 6,000 square feet spot with a full bar. The restaurant will char both surf and turf over the open grills when it opens in March 2015.
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Cafe Momentum Culinary do-gooder Chad Houser has been helping at-risk youth learn life skills for a few years now, and 2015 will finally mean a permanent home for his Cafe Momentum. The Downtown restaurant will serve as a restaurant business training facility for teens from Dallas Youth Village, along with serving up full-service lunch and dinner meals. Cafe Momentum will open in January 2015 and allow Houser's organization to help even more kids by serving delicious meals.
18th & Vine Dallas has plenty of excellent barbecue now, but there still isn't a whole lot of variety when it comes to regional styles. Next year, catering vet Matt Dallman will bring the famed Kansas City style 'cue to Dallas that will certainly hit the spot for transplants and sauce devotees. It will be interesting to see how 18th & Vine fares in Dallas, which will entirely depend on whether or not people will be accepting of barbecue that looks nothing like the smoked meats they love from Pecan Lodge.