Dallas restaurants unveil new menus for spring and more restaurant news

This roundup of Dallas restaurant news is full of dishes — new dishes. As the seasons change, restaurants are rolling out new menus to highlight these seasonal dishes, or perhaps just to switch things up. There’s also an opening or two, and plenty more tasty treats.

Here’s what’s happening in Dallas food news:

Mi Cocina opened a new Uptown Dallas location in the former Del Frisco’s Grille space at 3232 McKinney Ave., after moving from its West Village location in March. It’s larger than the usual Mi Cocina, with two patios: one at sidewalk level and a second on a balcony off the second-floor bar. This is the chain’s 22nd location, opening seven months after the October 2021 opening of a location in Klyde Warren Park.

Postino WineCafe, Deep Ellum’s wine cafe, launches its Wine Cult membership program in Dallas. Wine Cult members receive four hand-picked wines each quarter. Each Wine Cult box has a different theme with wines selected by Beverage Director and Advanced Sommelier Brett Karlicek. If you register before June 30, you become a founding member and receive a bonus bottle of wine on your birthday, as well as benefits and first access to Postino events. Membership options include $60 per term or annual membership or $220 per year. Sign up at www.postinowinecult.com.

wild forka South Florida-based grocery concept that sells meat and seafood, opened a store in Prosper at 2351 E. University Dr. It is the chain’s third store in Texas and the 29th overall.

The Dolce Riviera lounge is a new two-pronged concept in the Harwood district with take-out during the day and a cocktail bar on weekend nights, with drinks such as the Smoky Parlor Old Fashioned, Prim and Proper Martini and the Italian aperitif 75. The Parlor is open Monday through Friday at 7:00 a.m. and for cocktails Wednesday through Sunday at 5:00 p.m. Dolce Riviera, which reopened May 12 after being closed due to COVID-19, now serves brunch Saturday through Sunday from 11 a.m. to 3 p.m.

Assador at the Renaissance Hotel launched a new seasonal menu from Chef Joe Graffeo featuring Texas Mushroom Bisque, Charred Romaine Salad, Salmon Tacos, Lemon Peppercorn Tagliatelle, 413 Farm Sausage Sandwich with jalapeno cheddar on a hoagie pretzel, crab cake sliders, strawberry rhubarb cobbler, and chocolate chipotle cake.

Ida Claire, the southern restaurant in Addison, offers two new desserts: Bourbon Pecan Pie with bourbon, pecans and vanilla ice cream; and seasonal bread pudding with flavors that change with the seasons. Ida also offers six new cocktails including a frozen paloma, and another new CBD cocktail menu.

Perry’s Steakhouse & Grill has a new seasonal menu available until August 31 that includes a spring vegetable salad with snow peas, green beans, asparagus, English peas and fennel tossed in a honey mustard vinaigrette with capers and mixed herbs; artichoke-potato-leek soup with truffle oil; orange-vanilla cream cheesecake; and a strip flight from New York that includes Texas Kobe Wagyu Beef from Rosewood Ranches, Nebraska Prime Certified Angus, and real Japanese A-5 Wagyu Beef.

fiatto, the West Village’s Italian restaurant, is now open for weekend brunch Saturday through Sunday from 11 a.m. to 3 p.m. with a menu featuring Italian-inspired sweet and savory dishes as well as a mimosa specialty program. Appetizers include the Ferrero Rocher waffle with Nutella, hazelnuts, maple syrup, whipped cream and gold flakes; Lemon and ricotta pancakes with cannoli cream, amarena cherries and Sicilian pistachios; Espresso Waffle with cinnamon butter, whipped cream, maple syrup and chocolate espresso beans Classic spinach omelette, smoked mozzarella, pine nuts, tomato pesto; Soft scrambled egg and steak and eggs. Mimosas include the Mimosa Mia and the Big Time Mimosa to share. Other brunch cocktails include the Fiori Di Fiatto and the Madonna Maria.

On Rotation Brewery & Kitchen double the price of brunch. This includes hosting brunch on Saturday as well as Sunday, from 11 a.m. to 2 p.m., and an expanded menu from new chef Michael Smith, who was executive chef at The Common Table, with dishes such as the Gravy Baby, the Cajun Sunrise and a bowl of veggie scramble. They also added mimosa carafes of their traditional mimosas as well as pink lemonade mimosas; they make their own sparkling pink lemonade in-house and have it on tap. Delicious. They also offer 40 taps of craft beer, cider and hard seltzer cocktails and a select wine list.

cowboy chicken brought back a summer favorite: watermelon tea plus sliced ​​watermelon on the side, available from Memorial Day to Labor Day.

Church Chicken brought back their Original Smokehouse Chicken for the summer. They first introduced it six years ago and spent several years tweaking the recipe. Chef Kevin Houston was inspired by a trip on the Texas BBQ Trail between San Antonio and Austin. It’s half a chicken marinated in a smoky marinade, fried and served with a layer of glaze. It is available in a combination meal with mashed potatoes, honey-butter cookie and drink. They also have a peach cobbler built on a honey butter cookie.

SusieCakes is offering special graduation-themed cakes until Sunday, June 26. These cakes are available in 6 inch, 9 inch or quarter sheet cakes. There’s also a Grad Cupcake Box with 12 assorted cupcakes with a personalized inscription, and a Congrats Cupcake Box with 4 assorted cupcakes with a “Congrats!” inscription. A 6 inch cake serves 6-12. A 9 inch serves 12-20. A quarter sheet cake serves 20-30. Order in store or online at susiecakes.com.

The Statler Downtown hotel has launched a secret menu available only to Hilton Honors guests. Visitors who are Hilton Honors members will be presented with the secret menu. Honorary members who are just coming to dinner can ask for the secret menu at the reception or at the hostess stand at each venue. Statler’s six restaurants – Primo’s MX Kitchen & Lounge, Bourbon & Banter, Scout, Overeasy, Waterproof and Sfereco – will have special secret menu items.

Pappas Delta Blues Smokehouse offers to-go cocktails including frozen Plata Rita with tequila blanco, cointreau, lemon and lime juice; Big Red enriched with rum, pineapple juice and lime; and Frozen Whiskey Smash, a homemade iced whiskey with peach, lemon and mint.

Texas Ale Project launches new limited-edition Pantera craft beers available in San Antonio, Austin, Waco, Houston and DFW. The series kicks off with Becoming Bock, an easy-drinking Amber Lager, available at Total Wine and other select locations, followed later this year by Electric Blonde Ale brewed with habanero peppers.

Al-Biernat enlarged and improved its terrace. They added a new patio that seats about 30 people at the North Dallas location, lined with greenery and covered with a steel and cedar pergola. Their Oak Lawn location now has two patios, one in a wooden deck surrounding a fountain, with a newly completed lattice roof.

McDonald’s launched its first new McFlurry flavor of the year: the Chocolatey Pretzel McFlurry, available for a limited time, made with vanilla, blended with chocolate-covered pretzel pieces and topped with a caramel swirl.

HEB held a groundbreaking celebration to mark the start of construction of its new store in Allen, located at the northwest corner of State Highway 5 (Greenville Avenue) and Exchange Parkway across from Allen High School. This will be the fourth HEB currently under construction at DFW.

Chili’s Grill & Bar has made Bonton Farms a beneficiary of its “round up” program at all 80 Chili locations in the DFW region. Each time a customer pays their bill, they are asked if they would like to round to the nearest dollar, with the extra cents going directly to Bonton Farms. Chili’s has already donated $60,000 to the South Dallas nonprofit. Additional funds raised through the roundup program will support Bonton Farms’ Project Gamechanger program, to fund a health and wellness center, financial institution, affordable housing, capacity building and people development.

About James Almanza

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