Aanother week, another new round of lively restaurant announcements that make us even more excited to book reservations for this year. From a new southern concept opening next week to a highly anticipated new sushi spot this winter, these are the new Dallas restaurant openings to keep on your radar.
Chef Tiffany Derry is known for her duck-fried chicken. (Courtesy Roots Southern Table)
Roots Southern Table
13050 Bee Route, Farmers Branch
This new Southern eatery, which opens June 18 at Mustang Station on the Farmers Branch, is by former Beaumont top chef contestant and cook, Tiffany Derry. Inspired by Derry’s childhood on her family’s farm, the concept includes seasonal home cooking with dishes like gumbo and fried shrimp and grits, and family-style duck fat-fried chicken (which their Roots Chicken Shak is known for at Plano Legacy Hall), scallops, ribeye, and Cooking lobster ravioli.
District will offer globally inspired cuisine, including pizzas. (Courtesy of the San Francisco District)
5100 Belt Line Road, Suite 544, Addison
This California-based restaurant will open its first Texas location in Addison this fall. The menu features globally inspired dishes, including common dishes like fontina and spinach arancini, diver scallops, lamb meatballs, tempura avocado, and Calabrian sausage pizza. Dishes are created to go well with wine and whiskey as the bar program focuses on new and old world wines and small batch whiskeys. Some cocktails are the Sazerac Barrel Aged Old Fashion and Lavender Tom Collins. The new space in Addison, designed by Grant Irish, is highlighted by “an oversized megaphone sculpture made from two-stroke motorcycle exhaust pipes,” according to the press release.
A selection of Edomae style sushi at Tei-An in Dallas. (Photo by Kevin Marple)
An exciting addition to the newly renovated Continental Gin Building in Deep Ellum will be an omakase-style sushi concept by the renowned chef Tatsuya Sekiguchi. According to the Dallas Observer, Tatsu is set to be an intimate eight-seat restaurant this winter that specializes in Edomae-style sushi, a difficult-to-master technique of pickling, marinating, or maturing fish before serving. In the spirit of Omakase, there will be no set menu at Tatsu – the chef decides on the dishes in real time based on the interaction with the guests.