The reality today is that Dallas restaurants are now 50 percent busy and bars are closed. With a hopeful look into the future, three top-class concepts are coming to Greenville Avenue in Dallas over the next 60 days.

One is a chef-run restaurant and bakery. Another is a new slip joint that occupies an iconic space. A third is a widely recognized and unique noodle shop opening in the old town.

Here are 3 hot new restaurants coming soon on Greenville Avenue:

Flames

Casey and Amy La Rue’s new restaurant-bakery will be located in room 2114 Greenville Ave. previously inhabited by Mudsmith, the cafe that closed in October 2019.

Carte Blanche started out as a unique pop-up dinner series by the couple’s team who have worked in a few reputable restaurants across the US, including one-Michelin-starred Daniel, Per Se and Joel Robuchon.

They moved to Dallas in 2019 to open a restaurant and started hosting pop-up dinners that looked like a 4-star “floating restaurant” with a high-end tasting menu made with locally sourced Texas ingredients that included Prepared in a modern kitchen was way.

Typical dishes are fried green tomatoes with dungeness crabs, chicken ballotine, smoked hamachi with ratatouille and 21-day dry-aged duck, as well as desserts such as Thai tea cream caramel and Meyer lemon chiffon with lemongrass cremeux and citrus -Sorbet.

The couple took possession of the old Mudsmith room last week, Amy says.

“We’re going to open up under the name of our current pop-up experience we had in Dallas last year: Carte Blanche, which means that we have permission to do something the way you want,” says you.

It will be a two-pronged concept: the morning will be an upscale bakery and the evening will be a tasting menu with a hyper focus on wine.

“It has been taking a long time and there will be a lot of renovations going on over the next few months. The opening is scheduled for early 2021,” says Amy.

Marugame Udon

This Tokyo-based chain, specializing in handcrafted Japanese udon noodles, opened its first Texas location in Carrollton in August, where it continued to delight locals and draw lines for its authentic food and lively atmosphere even during the pandemic.

Now the day is getting closer for his second location, this one in Dallas at the Old Town Shopping Center at 5500 Greenville Ave., in the room previously occupied by Baker Bros. American Deli. The Greenville Avenue location will open in mid-January, according to a spokesman. IN THE END.

Marugame serves Sanuki-style noodles: a thicker, “springy” noodle that is both chewy and tender, whether in a broth or drizzled with sauce. Marugame also has a theatrical exhibition kitchen where you can see how all food is cooked and put together to order. This begins with the fact that at the beginning of the order item, pasta is made behind the glass, together with the preparation of tempura, Katsu-Sandos and proteins from the charcoal grill in full view of the guests.

Marugame Udon first came to the United States more than 10 years ago when it opened a flagship store in Waikiki, Hawaii. The chain has since expanded to California and is managed by an experienced team led by Mark H. Brezinski, President and Chief Strategy Officer of Mark, who co-founded the Pei Wei Asian Diner and was a key player at Velvet Taco, Banh Shop, Brought to Dallas and other DFW restaurants.

While noodle bowls and tempura-fried products are their signatures, they’re not just a noodle shop: with the introduction of Dallas, they added robata-style skewers and chicken katsu sandwiches to their menu.

At their Carrollton location, they have a vacation deal through December 31st: when you buy $ 25 gift cards, you get a voucher for a free bowl of udon. They’re also doing a promotion on National Ugly Sweater Day on December 20th: wear an ugly sweater on that day and grab a BOGO to share with a friend or take home to enjoy later.

Son of a butcher

There is no Greenville Avenue address with a more iconic profile than Greenville Ave. 2026, which has been home to the Melios Bros. Char Bar for 40 years. Not only was Char Bar living on the Greenville Avenue Strip, it was also distinguished by its cheery sky-blue and white Swiss chalet structure. They closed with a scream in September 2019.

The space was used by Son of a Butcher, Front Burner Restaurants’ slider concept, which debuted in Plano in the Legacy Hall in 2019.

The star of the menu is Wagyu pusher in luxurious combinations – the PBJ with blackberry jam, bacon, crispy peanut butter, American cheese, and caramelized onions – but there are also chicken sandwiches, including fried chicken and trendy Nashville Hot; Also served with porkballs, hot links and a vegetarian burger with black beans. There are a number of fries available including waffle fries and nachos fries, as well as an amazing range of shake flavors including pistachio mint, lemon meringue, blueberry cobbler, and biscuit butter.

This place will be open late and will also have a drive through. To their credit, they kept the structure intact even though it was painted white.

The opening is on December 14th.

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