In this week's North Texas food news round-up: D releases its list of Dallas' best restaurants, the team behind Wayward Sons is planning a barbecue restaurant with a Ferris wheel (sure, why not?) and a Louisiana sports bar chain announces North Texas plans:
- The team behind Wayward Sons is planning a new Design District restaurant with a curious feature: a Ferris wheel. CultureMap reports:
- A husband and wife team is planning to bring a craft brewery to Wylie, Beer in Big D reports. Jill Bresnan and Darin Peterson have signed a lease for Good Neighbor Brews in a space at 211 Regency Dr. on the western edge of Wylie, the blog reports. The homebrewing duo is planning for a spring 2017 opening.
- D Magazine named its 50 Best Restaurants in Dallas this week, and it's a solid list. D last put out a 100 Best list three years ago, the magazine says, but decided to "recalibrate" its rankings. The list is meant to be updated rather than static. "If the leading chef has left recently, a restaurant won’t be on the list until we’ve had a chance to revisit," D writes. "The list is a living document. So restaurants will cycle on, others off, while we keep the pulse. We’ll update routinely." Neighborhood Services took the No. 1 spot, with Tei-An, FT33, Uchi and Gemma rounding out the top five.
- Proof + Pantry launched a new three-course theater menu specifically for diners headed to a show in the Arts District. Available now through July 24, the menu costs $45 per person and includes one cocktail, a "Dreamgirls Coconut Old Fashioned." The menu is meant to get diners fed quickly (relatively speaking) and includes a few options:
It will also have a 7,000-square-foot back patio with a 50-foot Ferris wheel, co-owner Brandon Hays tells CultureMap, with a barbecue menu by Wayward Sons chef Graham Dodds. The restaurant, at 1950 Market Center Blvd., near Rodeo Goat, is slated to open sometime this fall.
Called Ferris Wheeler's Backyard & BBQ, it seems to combine every hot restaurant trend that has surfaced in the recent past. Let us recap in a list format:
It has barbecue on the menu.
It not only has barbecue on the menu, it has chef-driven barbecue.
It has Texas craft beer.
It has a patio.
It has an outdoor performance space à la The Rustic and The Foundry.
Charred Caesar Salad
Little gem lettuce, crostini, boquerones
Arugula, golden raisin, goat cheese, pine nut
Rock Shrimp Risotto
Sunburst squash, spring peas, crème fraiche
Shawarma, herb tahini, cucumber-red onion salad
Double Cut Pork Chop Milanese
Arugula, lemon, caper, beurre blanc
Pearl onion, root vegetable, handmade linguini
Red Velvet Chewy Brownie
Passion fruit, mascarpone, plantain crisp
- A new Louisiana sports bar franchise has set its sights on Dallas. Owners of Walk-On’s Bistreaux & Bar are planning to open five locations in DFW over the next couple years, according to a release, but have yet to nail down the first location. The Baton Rouge-based franchise currently has eight locations in Louisiana with forthcoming locations in Lubbock, Houston and Tyler.
- Julia Pearl Southern Cuisine, the Plano spot specializing in "elevated Southern comforts in an elegantly casual setting," is now open for lunch, according to a press release. "Executive chef Jermaine Brown’s menu features an assortment of quick bites, soups, salads, burgers, sandwiches and entrée plates, plus all the fixins." Lunch service runs 11 a.m. to 2 p.m. Monday through Saturday.
- Dallas may have been snubbed by the James Beard Awards again this year — despite several nominations — but one North Texas woman has been awarded a 2016 Women in Culinary Leadership Grant by the foundation, Escape Hatch reports:
More than sixty women with backgrounds in hospitality and the culinary arts applied to participate in a six- or twelve-month mentor/grantee program with top industry leaders. Twenty-one were selected, including Meagan Stout, an El Centro graduate from Denton who has worked at Barley & Board in Denton and The Adolphus Hotel in Dallas.
Stout was awarded a twelve-month, back-of-house program overseen by April Bloomfield of The Breslin in New York City.
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