In this week's Dallas food news: closures, summer menus and a Texas Monthly barbecue dinner that no self-respecting barbecue nerd would miss:
At an exceedingly masturbatory press conference this week, Jerry Jones and the family members he hired to run the Dallas Cowboys empire announced the restaurants that will be coming to the team's new Frisco headquarters, dubbed The Star. Slated to open in August, the 91-acre complex will have a practice facility, Cowboys' corporate office, medical center, Omni hotel, event space and "Dr Pepper Ring of Honor Walk." The mixed-use development has signed on several food vendors for its "entertainment district."
Liberty Burger, a Dallas-based burger chain
Mi Cocina, the North Texas TexMex franchise ("The place wouldn't be right without good Mexican food in an entertainment district," says Jerry Jones' son Stephen.)
City Works, a craft beer concept from Chicago's Bottleneck Management group
Tupelo Honey Cafe, a nationwide Southern food franchise that boasts "Appalachian charm"
Dee Lincoln Prime, an upscale version of Dee Lincoln's local steakhouses, and
Nestlé Toll House Café, which sounds about as exciting as a Pepperidge Farm Bistro or a Chips Ahoy Brasserie.
A few weeks after shutteringBite by Eddy T
on Oak Lawn, chef Eddy Thretipthuangsin is throwing in the towel onKin Kin Urban Thai
, too,the Star-Telegram reports
. "It will be replaced by a ramen restaurant led by former Little Lilly Sushi chef Jesus Garcia," Malcolm Mayhew writes. "The new restaurant will be called Oni Ramen and will open in two to three months, Garcia says. The 3,500-square-foot space will undergo a remodel, with additional patio seating and, Garcia hopes, an open kitchen."
at the W has a new menu via executive chef Vijay Sadhu, and it runs through this summer. According to a press release, "Highlights of the new menu include Crispy Smoked Brisket Cakes with charred red bell pepper and pecan remoulade, Southern Fried Chicken Bites with jalapeño BBQ sauce and pickled onions, Salmon Succotash with English and black eyed peas, grape tomatoes, corn kernels, peppers and lemon with garlic butter sauce and Mediterranean Style Chicken Meatballs with kale pesto."
Chef Robert Lyford atPatina Green Home & Market
has announced a series of summer cooking classes that looks pretty awesome. They'll be held at Luscombe Farm in Anna. Via a press release:
Join Chef Robert on Tuesday, June 7 for a Summer Harvest Cooking Class. He will cover the basics of sourcing and cooking with local ingredients, while revealing his culinary secrets. During the class, participants will prepare a three-course meal with a focus on fresh, seasonal produce available throughout Texas.
For those interested in taking kitchen skills to the next level, Chef Robert’s Preservation Class will teach guests how seasonal ingredients can be enjoyed all year round through preservation methods—from curing to smoking, pickling and jamming. These unique classes are available on July 5 and August 2.
Tickets are $85 and can be purchased on the restaurant's website.
Texas Monthly is bringing its Fire & Smoke dinner series to Proof + Pantry on Monday, May 23. The event, which costs $165 per person, "combines the talents of Chef Julio Peraza and Chef Anthony Bombaci of Proof + Pantry and pitmasters Jeffrey Hobbs and Jake Depew of Slow Bone," according to a press release.
Hosted by Texas Monthly barbecue editor Daniel Vaughn, the evening will begin with an exclusive reception embellished with the latest model Porsche vehicles, hand-crafted El Mayor Tequila cocktails, and hors d'oeuvres. Guests will then be treated to a multi-course gourmet dinner —conceptualized and executed by the unique culinary pairing of Peraza, Bombaci, Hobbs and Depew with the former bringing the “fire” and the latter the “smoke.” The culinary creations will feature locally raised beef from 44 Farms, fusing together the diverse food cultures of Texas.
... Tristan Simon, through a new company named Rebees, is launching multiple ventures at Victory Park, including the following:
Rebees has formed a venture with Victory Park’s retail partner Trademark Property Co. to assist Trademark with food and beverage programming throughout Victory Park and with the overall marketing of the district;
Rebees will develop and operate a 4,000-square-foot retail emporium that will focus on locally made goods;
Rebees will develop, own and operate a new 14,000-square-foot co-working office space concept that will include a 3,500-square-foot cafe;
Rebees will develop, own and operate a new 6,000-square-foot restaurant concept;
No word yet on just what these new concepts entail.
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