You know this already, but it’s a weird and wild world of burgers out there. Sites range from historical (Dairyette) to heavily debated (Keller’s) to newly gold-cheese-minted structures (such as Offsite Kitchen and Knife). In fact, I’m pretty sure the map of Dallas’ burger scene is starting to mimic one of those “infection rate” maps in a zombie movie, with thousands of red dots in the hot zone. Everyone you know will be a cheeseburger. Not saying that’s a bad thing.
One bright spot on the map is coming later this year, according to Escape Hatch Dallas: From the people who've brought us Pakpao and Oak, and from the meaty menu-mind behind Knife (John Tesar), comes The Royale.
We spoke with Tesar about what kind of spot we’re looking at:
“The concept was derived from Peru. Everything is ground and served on a patty. There’s a theme to this,” Tesar said over the phone. And there will be house-made fries and poutine. "We’re going to have an actual station that serves the poutine as well and the french fries. So it cuts, processes, stores, conserves that particular part of the menu, which is a little more focused than a lot of burger restaurants.”
I repeat: POUTINE STATION. Also, hey house french fries! Dear owners Tiffanee and Richard Ellman, will there be Murphy beds built into the structure, for gravy naps? Either way, yes please.
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The Royale will also feature several green, leafy things called “salads," but this author has never heard of such a food. Are these “salads” popular? In meat news, burgers will vary in form, sourcing Angus, wagyu, 44 Farms and lamb, and beautiful, edible sea creatures such as soft-shell crab.
“Like we did with Knife, we’re going to add the chef-driven element to the ground-patty process.”
If we’re talking Knife level of burgering, Plano’s going to become the new safe house.
Keep an eye on news broadcasts, and watch for our sign (a burger symbol in chalk on the mailbox).