Food News

Food News: Truck Yard Launches Brunch, Chicken Lollipops Come to Cedar Springs & More

This week in Dallas dining news: chef change-ups, new restaurants, drink specials and fried chicken. Here's a rundown:
  • Lower Greenville favorite Truck Yard has launched a new summer cocktail menu that features a dang ol' bucket of mimosas. For $22.11, you get an ice-filled bucket with a bottle of sparkling wine and choice of two mixers — blood orange, grapefruit, guava or pomegranate. The best time to try Truck Yard's new summer drinks? During their new 11 a.m. to 2 p.m. Sunday brunch, which kicks off May 1. Food trucks will serve brunch favorites but you'll still be able to get cheesesteaks from Truck Yard's in-house cheesesteak shack. Other items on the new cocktail menu: 
    Summer Here, Summer There: Shock Top beer, Deep Eddy’s Peach Vodka and lemon ($7.39)
    Bad Blood: Revolver Blood & Honey beer with blood orange shandy ($6.24)
    Not Your Father’s Root Beer Float: Spiked root beer and ice cream (available when Motor Sisters is open) ($8.31)
  • Tracy Rathbun and Lynae Fearing's Pan-Asian/sushi spot Shinsei has a new chef: Carlos Capistran, formerly of Lol-Ha in Quintana Roo, Mexico and Eddie V’s Prime Seafood in Austin. Capistran has experience with a whole host of cuisines — "including American, Italian, Caribbean, South Pacific and Asian," according to the press release"— which should yield some interesting results at Shinsei.
  • Anthony Bombaci is the new chef at Proof + Pantry and will oversee new concepts for Misery Loves Company, the group behind P+P and Madrina. Bombaci has worked at Ritz-Carlton properties in San Francisco and Barcelona and, in Dallas, ran Nana inside the Hilton Anatole.
  • Cook Hall has a new special menu called Daily Grind that offers daily specials that run from 5 p.m.-close, along with some weekend brunch drink specials:
    $5 Margaritas & Half Price Burgers

    $6 Tito’s & $3 Tacos

    $1 Wings & $5 Draft Beer

    $5 Sangria & Half Price Cheese Boards

    $10 Flatbreads & $5 House Wine

    Saturday and Sunday
    $5 Draft Beer, Mimosa Carafes & Bloody Mary’s
  • Kim Pierce had a nice piece about the state of the Dallas Farmers Market in this week's Dallas Morning News. The non-local produce-sellers are gone, she says. Knowing the real source of "local, farm fresh" produce is particularly of interest after Tampa Bay food critic Laura Reiley blew the lid off the farm-to-table trend with investigative pieces about how restaurants and farmers' markets are not sourcing as accurately as they claim to be. But at DFM, things seem to be on the up-and-up, Pierce says:
    "The farmers are back. Yes, real farmers, ranchers and farmer representatives, whose cred is assured through rigorous vetting. Today they make up 40 percent of vendors in The Shed (formerly Shed No. 1), on track to reach 50 percent by summer. Food artisans – makers of breads, salsas, jams and more – comprise 44 percent, with the balance in arts and crafts."
    Another Dallas Morning News story this week calls the Dallas Farmers Market a "pedestrian death trap."
  • Stampede 66 has a new executive chef: Mike Matis, formerly of Khong River House in Miami. A Virginia native, this is Matis' first time running a Texas kitchen, according to a press release.
  • Fast casual burger spot Haystack Burgers and Barley has announced a new location in Turtle Creek Village, opening in August, according to a press release. The 3,000-square foot space will also feature an outdoor patio and ample American craft beers. The Richardson location of Haystack, which opened in 2013, is next door to Alamo Drafthouse. 
  • In pizza news, Taverna Rossa Craft Pizza & Beer is open now in Park Village Shopping Center in Southlake, at 151 E. Southlake Blvd. #300. The 4,200-square restaurant with 1,500-square foot, year-round patio specializes in "rustic thin-crust pizzas baked in a stone-fired oven and Texas influenced Italian dishes including salads, pastas, and sandwiches," according to a press release.
  • Fried chicken is coming to Cedar Springs: Street's Fine Chicken will open in May at 3857 Cedar Springs Road, in the building that formerly house the flagship Black-eyed Pea. "The elevated Southern chicken house menu will feature a variety of traditional dishes, each prepared with French flair by executive chef and partner Tony Street," according to a press release. "Street’s Fine Chicken will utilize locally-sourced ingredients, never frozen, and Texas chickens with no hormones or stimulants." One of the restaurant's specialties: chicken lollipops, "smoked n’ fried chicken drumsticks rolled in a Grand Marnier horseradish molasses." That sounds kind of awesome.
  • Firewater Kitchen is now open at 965 Garden Park Dr. at Watters Creek in Allen, according to a press release. The bar and restaurant offers "American style cooking from appetizers to main plates and a full bar that includes local beers and select wines," the press release reads. "There is a fast, casual lunch option for diners needing to return to work and a special late night menu that begins at 10 p.m." 
  • A bubble tea spot specializing in a waffle-croissant hybrid is coming to North Dallas, CultureMap reports. 9 Rabbits x Boba House will open in June at 2546 Royal Lane. This isn't the first place to bring the waffle-croissant hybrid to Dallas, but it is the first that plans to offer it full-time.  

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
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