First Look

Houndstooth Coffee's Second Dallas Location is Now Open in Sylvan Thirty

Stepping into the new Houndstooth at Sylvan Thirty feels like stepping into a cloud.

The Austin-based coffee chain opened its second Dallas location this week in the trendy mixed-use development that's also home to Ten Ramen, Whisk Crepes and Tacodeli. The new space is bright — lots of whites and grays and ample sunlight, with quiet, droning electronic music that makes customers feel like they've stepped into an exceedingly cool cumulonimbus.

"We have all these windows that we wanted to take advantage of," Houndstooth founder and owner Sean Henry says. "We just wanted it to feel open and airy."
This is Houndstooth's fourth store and its largest to date, the only one that includes a full kitchen (which will be up and running in a couple of months) and even a little side-room that will serve craft cocktails starting this fall. It feels a bit like coming full circle, Henry says, since Houndstooth's first location in Austin opened next to a Tacodeli in 2010. 

The coffee menu at the new location will be the same as its Henderson Avenue counterpart, with pastries from Wheat and Sour and on weekends, doughnuts from Deep Ellum's Glazed Donut Works. 

Houndstooth's Dallas growth shows serious investment into DFW coffee culture. With the opening of this second store, Houndstooth now has as many Dallas shops as it does Austin shops. Henry has a lot of confidence in the Dallas coffee market.

"I think there's just a lot of room for growth," he says.

Keep an eye on this space as it evolves in the coming months, adding a menu of sandwiches and other simple fare, then opening its cocktail bar this fall. 

Houndstooth Coffee, 1878 Sylvan Ave. Open 6:30 a.m.-7 p.m. Monday-Friday, 7 a.m. to 7 p.m. Saturday and 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