All-Day Cafes Rule Dallas Restaurant Openings in June
Every month, a new crop of restaurants opens in the Metroplex. While everyone loves a good steakhouse, sushi spot, and burger joint, this round-up will give you the high-end spots and the low-end spots that are new to town — be they good, bad, or so bad that they're good/so good they're bad. Whether it's a locally owned restaurant or the latest addition of a chain, here's what's happening in the world of DFW restaurant openings for the month.
Send your openings news to dallas@eater.com.
5880 State Highway 121, Suite 103B in Plano
Rye restaurant owners Tanner Agar and Taylor Rause drew inspiration from Spain and Portugal for their new restaurant, Flamant. Diners can find dishes like the highly Instagrammable scallop crudo, served in a dressing that incorporates spirulina to give it a blue hue, and Faux Gras made from cashews, preserved lemons, brandy, and lacto-fermented blackberry jam tucked into a hinge-topped glass jar. For those who want to have three or four courses, there are soups and salads (the Caesar comes with sweet bacon, which is different), pastas, and large entrees, like ragu bianco. All of the protein-based entrees, which include chicken thighs with roasted vegetables, mussels and chorizo, ocean trout with farro and local greens, and a wagyu ribeye with a smoked sugar rub and beurre rouge, are cooked over the open fire grill.
7949 Walnut Hill Lane, #130 in Dallas
North Dallas gets a neighborhood bistro with Ella, which took over the space that Chido Taco Lounge formerly occupied. (Customs, the Latin-inspired speakeasy upstairs, remains.) Julian Shaffer, winner of Michelin's Exceptional Cocktails Award at Rye, is the beverage director and general manager. Executive chef Kyle Farr, formerly of Michelin-recognized Sachet and the now-closed Boulevardier, is in the kitchen. Farr serves up dishes including shrimp and masa dumplings, steak tartare, pork cheeks with orange jus, and short ribs slow-braised in red wine. The cocktails by Shaffer include sweet treats like the Chocolate Raspberries (brandy, raspberry, and cocoa butter) and spicy ones like the Salsa Verde Ranch Water (tequila and mezcal with tomatillo and citrus).
8420 Preston Center Plaza in Dallas
The latest spot from Travis Street Hospitality is the group's first foray outside of Knox-Henderson and into North Dallas. The classic French brasserie treds on familiar territory, but this space has a laid back vibe. Founders Stephan Courseau and Daniele Garcia, along with culinary director Bruno Davaillon, have imagined an Americanized take on French culture — reflective of themselves — with a menu serving crepes, rillettes, quiche, poulet rôti, tartare de boeuf, salade Parisienne, and pâtes au pistou. It's an all-day cafe, so there are coffee and pastries in the morning, along with a wine and cocktail list for the afternoon and evening.
6101 Hillcrest Avenue in Dallas
The man behind Michelin-recognized Nonna and Barsotti's, Julian Barsotti, opens a Tex-Mex grill in the Park Cities. It's right across the street from Southern Methodist University, in the Graduate Hotel. The menu offers tableside guacamole service, brisket quesadillas, cheese enchiladas, and an array of fajita platters. The restaurant is also open for brunch, serving migas, grits y posole, breakfast quesadillas, and more.
1949 North Stemmons Freeway, 9th Floor in Dallas
For whatever regrettable reason, One Monkey Bar wasn't enough for this town. Obviously, the bar's second location has opened on the rooftop of the Tru by Hilton Dallas Market Center, with an outdoor patio and indoor bar, serving Mombo Taxi frozen margaritas with a sangria swirl. It also has a few specialty margaritas worth asplurge: there's the #fortytwo, a $60 version made with Don Julio 1942, as well as the Con Clase, a $50 alternative with Clase Azul Plata. The rest of the drinks stay firmly in the $13 to $18 range.
2681 Howell Street in Dallas
Introducing the latest addition to the list of restaurants at the Quad: Two Hands, a cafe from an Australian hospitality group. It has cute, Instagram-worthy decor with a Marfa vibe, and a $49 prix fixe dinner menu, which is not a bad deal for three courses. The rest of the fare is exactly what anyone would expect — crispy Brussels sprouts, a salmon quinoa bowl, avocado toast, a smash burger, and steak au poivre.
2100 Alamo Road, Suite S in Richardson
A fully halal cafe serving Iranian food and coffee has opened in Richardson. It is open for breakfast, lunch, dinner, and late-night meals (Visit until midnight daily.) Look for chicken and beef shawarma, eggplant salad, Iraqi salad (a mix of beets, cucumber, chickpeas, and tomatoes), tabbouleh, and hummus. For breakfast, it's slinging a cheese platter, kebabs, and makhlama (a skillet of ground beef topped with softly fried eggs). The interior resembles your standard-issue restaurant in the 'burbs, but it's got a rad patio with a thatched roof and ceiling fans that looks like a wonderful spot to chow down on.
2918 West Pioneer Parkway in Arlington
The little Christmas-themed restaurant that could is open and serving Tex-Mex once again, under new ownership. Chef Moose Benhamacht and co-owner Liesl Best reworked the menu (and replaced some of those old decorations), and are offering chicken enchiladas, steak flambe, roast chicken, grilled salmon and pork ribs, fajitas,
tacos, and more. The restaurant has been around since the 1980s, thrilling families with its over-the-top holiday decor.
160 West Sandy Lake Road in Coppell
Coppell gets a new Indian spot for lunch and dinner, and brunch on weekends. Some of the most intriguing menu items include the tofu silk, made using a secret recipe, and Silk 99 Chicken Wings, centering on another secret sauce. Or, break out of your usual lunch rut with dishes of pineapple chicken or shrimp; Cream of Dallas soup with chicken, lamb, or seafood; and the Silk Road Royal dinner for two, a prix fixe menu set at $75. The vibe is typical of DFW Indian restaurants, save for the floor, which looks and feels like stepping over an ocean. Very cool. See More: Dallas Restaurant News
Dallas Restaurant Openings
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Tom's Guide
10 hours ago
- Tom's Guide
No jumping — this joint-friendly, low-impact workout uses a pair of light dumbbells to build full-body strength in 6 moves
If you're looking for a low-impact, joint-friendly workout that builds full-body strength, challenges your core and gets your heart rate up to help burn fat, I think I've found the perfect routine for you. All you need is some comfortable, sweat-wicking activewear and a light pair of dumbbells. The Pilates-inspired strength and cardio session is led by instructors Steph Newman and Lily Hunter, who demonstrate each move together. Their control and coordination throughout the routine were what really inspired me to give it a try. If you've got a workout buddy, it's a fun challenge to try to match their flow and stay in step together. You'll work through just six exercises, spending 30 seconds on each. For any single-sided moves like the curtsy lunge with bicep curl, make sure to complete the exercise on both sides. Some exercises will feel tougher than others, and as your muscles begin to fatigue, try to maintain good form rather than rushing through the reps. A post shared by STEPH NEWMAN (@pilatesbysteph_) A photo posted by on Newman and Hunter's Pilates-inspired routine is joint-friendly not only because it's all performed standing, but also because it avoids high-impact moves like jumping or quick directional changes that can strain your joints. Get instant access to breaking news, the hottest reviews, great deals and helpful tips. Each exercise asks you to pay close attention. It's not your standard dumbbell press or squat where your body can move on autopilot while your mind wanders. This workout requires a real mind-muscle connection, which helps improve control, coordination and overall muscle engagement. While there is a great degree of control executed for each exercise, you will notice in the demonstrations that both trainers move with consistent momentum. As you work through these flowing, repetitive movements, your heart rate should begin to rise, helping you build cardiovascular endurance while strengthening your muscles. Yes, you can build real strength with Pilates, and not just the kind that helps you stand a little taller. Pilates might not involve heavy weights or barbells, but don't let that fool you. The slow, controlled movements fire up muscles you didn't even know you had, especially around your core, glutes and back. What makes Pilates feel different is how much it focuses on form, control and full-body engagement. You're not just powering through reps; you're staying present, moving with intention and working under tension. Honestly, some of the toughest exercises I've done have come from holding a Pilates move for just a few seconds longer. So while you might not be maxing out your deadlift, you're building a kind of strength that supports everyday movement and leaves you feeling strong from the inside out.
Los Angeles Times
18 hours ago
- Los Angeles Times
Willy Chavarria made a bold statement about deportees at Paris Fashion Week
Men with shaved heads, dressed in all-white outfits, walk in a single-file line into a large auditorium with their hands tied behind their backs. They are forced to kneel, then they are bound together in circular formation, facing away from one another. This haunting scene is not from inside El Salavador's high-security CECOT prison, which has recently functioned as a holding place for some deported migrants captured in the United States by Immigration and Customs Enforcement agents. It was the opening statement of Willy Chavarria's Paris Fashion Week show. On Friday, videos and photos began to circulate of show, in which 35 models walked the runway in the French capital that morning. José Feliciano's version of 'California Dreamin'' played in the background during the show; musicians Danny Lux and Rainao were among those who walked the runway. Mexican singer-songwriter Vivir Quintana also performed. The reception to the fashion show-turned-performance art was largely positive online — with most people applauding the move as a bold political statement. Others, however, lambasted it as distasteful. 'I'm crying ugly tears,' one TikTok user commented on a video of the presentation. 'It really does show that fashion is revolutionary and can be a powerful tool to bring injustice to light.' Another user wrote, 'You can say EVERYTHING without saying anything.' 'Fashion IS political, and I'm here for it,' someone wrote in the comment section of another video of the show. In praise of Chavarria's art, one commentator said, 'SPEAK ON IT! Our people need help and this is exactly how we bring awareness.' Others on Instagram chimed in to criticize the demonstration for using the imagery. 'This is so weird. Why monetize on it, it's like the bad is bad and you're making a show about it,' someone commented on an Instagram video of the show. 'I wonder how the prisoners would feel about this?' For his part, Chavarria saw an opportunity to address the 'dehumanization of how immigrants are being treated in the United States,' according to a press release. The runway opening was presented in partnership with the American Civil Liberties Union and was intended to directly reference the Salvadoran prisons detaining U.S. immigrants. The white tees worn by the models revealed a message from the civil rights organization that read: 'The ACLU dares to create a more perfect union — beyond one person, party or side.' 'I'm not interested in luxury as a symbol of privilege. I'm interested in luxury as a symbol of truth in one's own character,' Chavarria said of the project, in a press statement he issued Friday. 'Exquisite tailoring and craftsmanship worn to elevate one's personal intent — that's power. That's fashion.' The Times has reached out to Chavarria for further comment.
Cosmopolitan
19 hours ago
- Cosmopolitan
'The Bear' Season 4 Ending, Explained
Watching The Bear over the past three seasons—following the highs and pitfalls of creating and running a restaurant—has been quite a ride. And its season 4 return has been one of the most highly-anticipated events in television this year. After all the hard work and sacrifice Carmy (Jeremy Allen White), Sydney (Ayo Edebiri), Richie (Ebon Moss-Bachrach), Marcus (Lionel Boyce), Tina (Liza Colón-Zayas), and their entire team have put into their restaurant, fans have been itching to find out whether their favorite chefs are finally getting their coveted Michelin star. But the fourth season has been more about survival rather than getting the prestigious award they've been gunning for. We see the team struggle to reach profitability, to work as efficiently as they possibly can, to find ways to grow, and to just generally keep their own sh*t together for the greater good of the restaurant. By the last few episodes, however, things seem to finally be looking up for everyone—especially Carmy, who's been a hot (very hot) mess since season 1. Which is why the show-altering 33-minute-long finale comes as a bit of a surprise to fans. Here's the ultimate breakdown of the last episode of The Bear season 4. If you were hoping for an action-packed finale, then you might be disappointed. Season 4 Episode 10, simply titled "Goodbye," is basically a big discussion and screaming match that takes place after dinner service. It opens with a miserable Syd, head against the fencing in the restaurant's backyard, clearly frustrated. Over the course of the whole season, she's been grappling to make a decision on whether to stay at The Bear, or leave to accept the generous offer from promising restaurateur Adam Shapiro. And in the last episode, just when she'd made peace with her decision to stay, she gets word from Pete (Chris Witaske) that Carmy has had the restaurant's partnership agreement written exclude him. Yes, you read that right. The star of the show, the head chef, has decided that he's calling it quits. And he's not just quitting the restaurant—he's quitting all restaurants. He tries to explain to a very upset Syd that he's come to an epiphany: he doesn't love cooking anymore. He even ventures to say that maybe he's never really been in love with it the way that she is. "I did this so I didn't have to do other things," he tells his business partner. In episodes past, people have been telling him he's been causing chaos, trying to chase and prove something that he didn't need to. It turns out, maybe he's been drumming up chaos to keep himself busy, to distract from confronting his problems in life. But now that he's actually out and trying to deal with his issues (i.e. talk to Claire (Molly Gordon), visit his mom (Jamie Lee Curtis), reenter society and human civilization), he no longer wants to use the kitchen as an escape. And he's decided that now that things are looking up for the restaurant, he wants to begin the process of moving on. But Carmy makes it clear that he'll help make sure they pay their debts and are profitable before he leaves. And though he admits that he'd known about Shapiro trying to poach her, he says didn't mind because she is a talented chef and deserves to cook wherever she wants to cook. Of course, given his decision to leave, he's glad she chose to stay. He tells Syd, "I believe in you more than I've ever believed in myself because you're The Bear." Syd and Carmy are in the middle of their screaming match in the yard when Richie joins them. Syd breaks the news to Richie, which he refuses to believe at first. But as Carmy tries to explain, he refuses to listen. Just as he's about to walk out, Carmy drops another big truth bomb, which is that he was actually at his brother Mikey's (Jon Bernthal) funeral. This really riles Richie up and coaxes him out of his false indifference. This is when the two "cousins" hash everything out. The tension between Carmy and Richie has only gotten progressively worse since the walk-in fridge incident in season 2. But in this final episode they both reveal that they've been harboring resentment towards each other that goes way further back than that. Carmy's always been jealous of Richie's closeness to his family, especially to his late brother. And Richie's been envious of Carmy's career and genius, and how much respect and admiration he's gained from far away. Carmy then tells Richie that there's no need to be jealous of him, especially because he says, "Outside of the kitchen, I don't know what I'm like." After the final steps of making sure The Bear can be up and running without him, he wants to leave to find himself. Both Sydney and Richie realize that Carmy has made up his mind regarding his decision, and see reason that this move might actually be good for everyone involved. Syd agrees to stay on as head chef and partner, but on one condition: Richie has to be a partner, too. So the legal agreement would include their investor Uncle Jimmy (Oliver Platt) as one party, and the party of The Bear would include Sydney, Natalie a.k.a. Sugar (Abby Elliott), and Richie. At first, Richie thinks this is a joke or a token offer, but when Syd says she's serious he gives an enthusiastic, "F*ck yes." Sugar ends up joining them in the yard, and is the last to learn about Carmy's decision to leave. But instead of getting mad or reacting violently like Syd and Richie, she cries and comes over to hug her little brother. After all, it was she who—upon noticing how miserable Carmy was—told him (episodes ago) that it was okay if he wasn't in love with cooking anymore. She's proud that he's taking steps to prioritize his wellbeing over his career. While the finale does give us a resolution regarding who's going to be running the restaurant, we don't know what a potential fifth season's going to look like. Will Carmy (and actor Jeremy Allen White) be completely out of the picture? Are we following Carmy on his soul-searching journey? There are also a number of unresolved plot lines from this season. Chef Luca (Will Poulter) also came in as a stage to help Marcus, and the whole kitchen in general. It's unclear whether he'll be staying on full-time, or leaving to go back to Copenhagen or some other city to work as a chef. We also see Ebraheim (Edwin Lee Gibson) toiling away, crunching the numbers and doing research to figure out how to expand The Beef window so that they can maximize their profits, which could help the whole restaurant operation. He finally arrives at a solution, which would require opening two new locations and taking on a new partner. But he has yet to present this business proposal to the rest of the team (aside from the Faks). The last few seconds of the finale shows the clock—which indicates how much time is left before Uncle Jimmy would shut the place down (if they didn't get their numbers up)—run out of time. So time has run out, but their numbers are up. Still, it's not explicitly said that they've worked everything out and that they've done enough to keep going. The finale doesn't really get into this, but many fans do want to know what the deal is between Carmy and Claire Bear now. Well, if the wedding episode (Tiff's (Gillian Jacobs) wedding) was any indication, things seem to be looking good. Carmy's apologized for every which way he's hurt Claire, and has even said that he loves her—which he'd never previously told her. However, it doesn't seem like they're officially officially back together. Claire knows that Carmy's got a lot to figure out, and Carmy knows that Carmy's got a lot to figure out. So it doesn't seem like they're jumping into anything too quickly, but we don't really get a straightforward answer by the end of the season. It seems like to answer this question, and many more, we're all going to have to wait until season 5—which has yet to be confirmed.
