Dallas is ramping up their brunch and going BOLD. Here's a list below of what's going on:
Fogo de Chãohas opened up a new location at One Uptown - a brand new high rise apartment complex. It will consist of "Brazilian" brunch for $37 and business lunch specials under $25.
Outlaw Taproom, This new indoor/outdoor patio is opening up March 3rd at the Four Seasons Dallas'. Known for Texas beers, wine, and craft cocktails on tap. Fun activities to do are pool, shuffleboard, and bocce ball.
Wayback Burgershas opened a location off Midway Rd. They serve beef burgers, chicken sandwiches, veggie burgers, turkey burgers, salads and delicious sides!
I•CE•NYis a rolled ice cream spotopeningin April in Carrollton at 2625 Old Denton Rd. It's a chain from Thailand with a New York-based franchise office. It offers seven base ice cream flavors, plus mix-ins and toppings.
Stirr, this new hot spot in Deep Ellum with a rooftop patio, is the talk of the town right now. They serve American food includes dishes such as elotes, bananas Foster shibuya toast, and hot chicken with maple piri piri sauce and blue cheese dip.
Cantina Laredohas revamped its menu with $7.99 dishes from 11am-3pm. Such as combination plates with enchiladas, tacos, and tamales, served with beans and rice. There are also new dishes, including "gourmet" burritos (not the icky un-gourmet kind), portabella fajitas, and bacon-wrapped shrimp.
Pie Tap Pizza Workshop + Bar, the pizza and craft beer place on Henderson Avenue has a new lunch special For $10, you get a half size of any of Pie Tap's seven pies with a half Caesar or simple salad. This is available for dine-in only, weekdays from 11 am-2 pm, and exclusively to the Henderson Avenue location.
SmokeandThe Theodorerestaurants are incorporating ice cream from Howdy Homemade into its dessert menu. This will be the first time Howdy Homemade ice cream can be ordered outside the shop itself.
Starbucks has two new macchiato beverages: Coconutmilk Mocha Macchiato is a new hot beverage with espresso shots poured over steamed coconut milk combined with white chocolate mocha sauce. The other new cold drink, Iced Cinnamon Almondmilk Macchiato, is inspired by horchata!
Oak DallasandThe Quill, two of the restaurants under the Aphelia Restaurant Group, have a new chef: Jeramie Robison. He was most recently at Uchi Dallas. Oak is also in the midst of a major renovation that includes the addition of a sushi bar. Oak is one of the most beautiful dining rooms in Dallas, but Aphelia honcho Tiffanee Ellman says in a release that, after five years, they wanted to refresh. Robison will also unveil a new Quill menu with "spontaneous, fun, and robust flavors" and combinations ranging from Cajun family recipes to classic American favorites. Eric Salzer has joined the group as VP of operations; his experience includes Let Us Entertain You, Nordstrom, and Free Range Concepts.
Killer Pecans, the nut company founded in 2006 by chefs Katie and George Brown, won Best Overall Snack at the Fiery Food Challenge Awards held recently in Irving.
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