Eat This

Four New Dallas Restaurants to Check Out This Week

Smithy opened Thursday on Henderson Avenue.
Smithy opened Thursday on Henderson Avenue. courtesy Ben Gibson
Looking for somewhere new to grab a bite, a cup of coffee or a waffle handed to you through a fancy downtown hotel waffle window? Here are four new spots to put on your radar:

Smithy
The team from the Woolworth just opened this trendy new Henderson Avenue spot with "global influences" and "spirit-forward cocktails." Snack on poutine, smoked salmon pizza, crab nachos and soba on the front patio.

The Adolphus gets a new coffee shop this week. - COURTESY OF OTTO'S
The Adolphus gets a new coffee shop this week.
Courtesy of Otto's
Otto's
Opening Wednesday, Otto's gives the renovated Adolphus Hotel another tool in its fancy food and drink arsenal: a Viennese-style cafe with Oak Cliff Coffee Roasters coffee, grab-and-go food and a waffle window that enables you to grab a traditional Belgian Liège waffle.

The AF TyKu Colada at Alice. - SUSIE OSZUSTOWICZ
The AF TyKu Colada at Alice.
Susie Oszustowicz
Alice
Alice is one of Dallas' newest kind-of-Asian restaurants/cocktail bars/makeshift dance clubs, and if you like tropical cocktails in an uber-trendy space, this Hall Street spot is likely up your alley.

Pigtails at Petra and the Beast, with "Louisiana-style" rice balls and pickled mustard greens. - BRIAN REINHART
Pigtails at Petra and the Beast, with "Louisiana-style" rice balls and pickled mustard greens.
Brian Reinhart
Petra and the Beast
Our favorite new restaurant is in an old gas station in East Dallas. Forager/fermenter/meat-curing mastermind Misti Norris is back with this pop-up restaurant that serves lots of cured meats and fresh charcuterie and some noodle dishes. It has a handful of tables for customers to BYOB and try Norris' new culinary inventions. Keep in mind that Saturday nights are reservation- and tasting menu-only, but they're well worth the experience.
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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