Taco Diner closes in West Village and more Dallas restaurant news
In this roundup of Dallas restaurant news, there are big closings, big renovations, big new menus, and a new cheesecake. Two establishments are introducing brand new bar programs and two top concepts have new hires. Finally, there is a new drink from Starbucks. When all else fails, there is always Starbucks.
Here’s what’s happening in the restaurant news in Dallas this week:
Taco dinner closes its location in the center of West Village in Uptown Dallas. A company representative confirms that the last day of the restaurant will be September 1.
According to the rep, a new location for Taco Diner’s brother Mi Cocina, opening at Klyde Warren Park in the former Savor space, will incorporate some menu items and Taco Diner items. West Village employees should be transferred to this location once it opens.
With its fresh tacos and expansive sidewalk seating, Taco Diner has been a mainstay of West Village for much of its nearly 20-year lifespan. This is the second shocking departure from West Village linked to M Crowd, following the recent revelation that Mi Cocina will leave her space across from Taco Diner and walk down McKinney Avenue to Del Frisco’s Grille space.
Two other Taco Diners closed in early 2021, in Fort Worth and Las Colinas. After West Village closes, there will only be one Taco Diner left: the location in the Lake Highlands neighborhood at 7150 Skillman St.
Hub Street, a food truck and an outdoor park in the old town center of Plano, closed on August 25, with a announcement on Facebook, after four years. But the space at 1212 14th St. already has a new tenant: it will be is home to a new location for Twisted Root Burger Co., which currently has seven locations in DFW but currently none in Plano.
The Bottled in Bond show is a new underground bar-style lounge in Frisco next to its sister bar restaurant Bottled in Bond. It offers a reduced version of the Bottled in Bond cocktail and food menu, in a different and more cocktail atmosphere.
Ascension CafÃ© reopened its Design District location after a complete redesign of the space. To celebrate, they bring back half-price bottles of wine Sunday through Thursday from 3 p.m., as well as a weekend brunch with $ 12 mimosa carafes, a burger brunch, French toast and Benedictine. with smoked salmon. They’re launching seasonal fall drinks, including almond milk, maple, and adaptogen mushroom latte; plus a new evening menu with meat and cheese board, chorizo â€‹â€‹flatbread, edamame hummus, tacos, pappardelle pomodoro and wild mushroom gnocchi. New cocktails include a matcha mojito, an espresso martini and an alcoholic cold brew.
Tacodeli, the Austin-based taco chain, launched its first menu of cocktails and beers as well as dinner options with extended hours of operation. The new drink menu features 100% blue agave tequila margaritas, including frozen and on ice, as well as swirls featuring Tacodeli’s homemade agua frescas including watermelon, horchata and seasonal, as well as a Paloma, as well as beer and cider. Margarita on the rocks and paloma are available to go in 16 or 64 ounce sizes. New dinner dishes include Pastor Yucatan cooked in a banana leaf, Mole de Pollo, seared scallops with sautÃ©ed spinach and cauliflower mash, flank steak with rice and Mexican beans and a new side dish, Mexican Street Corn.
Happiest hour, the popular Harwood restaurant and bar, has eight new brunch items, including hash brisket, avocado bacon toast, pecan pie pancakes, “French toast sticks” “with Fireball Maple Syrup and Maker’s Mark Cream, and Mint Chocolate Oatmeal. with a touch of GoldschlÃ¤ger. New cocktails include Gran-Manmosa with bubbles, Grand Marnier and OJ; Something About Mary with Absolut Pepper Vodka, olive juice, bacon and pickled okra; and Good Morning Beautiful with Jameson Irish Whiskey, Ancho Reyes, vanilla cream, cold brew and Angostura bitters. Brunch is Saturday to Sunday, 11 a.m. to 4 p.m.
Jinya Ramen Bar the famous ramen restaurant has a new bowl that bridges the gap between herbal and meaty ingredients called red garnet, with noodles, a creamy vegan base, a crunchy spicy garlic sauce, green onions, kikurage, chopped onions, spinach and pork chashu, with two pieces of karaage chicken on the side, for $ 15. It can be made vegetarian by removing the pork chashu filling and the side of the chicken karaage. Available until October 15, so get started.
Pizza Mod added Plant-Based Italian Sausage as a permanent garnish option, which can be added to any pizza or salad. Developed exclusively with Plantly, the Plant-Based Sausage is a classic spicy Italian crumble made with non-GMO pea protein and seasoned with fennel, oregano and thyme.
Cici’s has launched a new crisp, cheesy and savory appetizer: Poppers, which looks like a garlic knot-type snack, available in two flavors: spicy jalapeÃ±o or tangy pepperoni, $ 4 for a dozen served with a choice of ranch or marinara sauce.
Perry has brought back its Smorgasbord Fajita Steakhouse, available to go only, for a limited time until September 30. The board feeds 4-6 people and includes a pound of encrusted rib eye fajitas, pork and chicken fajitas, with onions and peppers, Mexican rice, guacamole, salsa verde, pico de gallo, cheddar cheese, grated lettuce and flour or corn tortillas. A pound of shrimp is available for an additional $ 25.
East Hampton Sandwich Co. collaborated with the concept brother Lucky’s Hot Chicken on a limited edition sandwich called Lucky Jack that features fried chicken, coleslaw, pepperjack cheese, pickles and ghost pepper mayonnaise on a pretzel bun. It will be in all East Hampton Sandwich stores through September.
Queen of dairy products has a new Bacon Ranch Hungr-Buster burger with a quarter-pound beef patty topped with bacon, Hidden Valley Ranch, pepper jack cheese, tomatoes and lettuce.
Twin peaks, which opens a store in Grand Prairie at 3120 S. SH161 in November, offers a new line of topped fries topped with options like bacon and cheese, pulled pork, buffalo chicken, and brisket chili. Plus a Caesar salad that you can garnish with chicken, shrimp or salmon. Plus two new meatball items: SautÃ©ed spicy meatballs in a marinara and cheese with toasted garlic bread, or spicy parmesan meatballs on a hoagie bun, with fries. They also have two new wing sauces: Bourbon Teriyaki and Ananas Habanero.
The Cheesecake Factory has a new coconut cream cheesecake with coconut cheesecake, vanilla cream and a layer of chocolate on a coconut macaroon crust. For every slice of Coconut Cream Cheese Cake sold through July 29, 2022, The Cheesecake Factory will donate 25 cents to Feeding America.
Cafe Grand Lux has a slew of new menu items including cinnamon and caramel pancakes, avocado wontons (crispy wraps with avocado, onion, and cilantro), jar stickers, Tuscan antipasto salad (salami, provolone, chickpeas, cucumbers, olives, mesclun), shrimp salad, crushed double cheeseburger, an impossible burger, chicken, bacon and avocado fondant, crispy chicken sandwich, brown butter pasta with chicken, Italian sausage and mushrooms, and teriyaki rib eye. Two new cocktails include a Mango Mule and an Old-Fashioned Lux â€‹â€‹with Sazerac Rye Whiskey.
Sixty Vines, famous for its 60-tap wine system sourced from vineyards around the world, is expanding its beverage selection with the launch of its very first cocktail menu with the introduction of a full bar. They have designed two signature cocktails, sparkling and sparkling, served, like their wines, straight from the tap: SV G&T with Spring 44 Gin, Jack Rudy Elderflower Tonic, grapefruit, pepper and flowers; and Pomegranate Paloma with illegal mezcal, Pama pomegranate liqueur, grapefruit and lime.
Pollo Campero features two new Campero bowls featuring rice, beans, spring mix, corn, peppers, pico de gallo, mashed avocado and feta cheese, all topped with your choice of fried chicken or breast of grilled and boneless chicken marinated in citrus fruits.
Starbucks has a new drink for fall 2021: Apple Crisp Macchiato, available iced or hot. A regular macchiato consists of steamed milk and an espresso; The Apple Crisp Macchiato incorporates flavors such as brown sugar and cinnamon, with apple puree in the caramelized apple drizzle that they apply to the top of the drink in a hatch pattern to evoke the trellis on a pie. These details are important. He joins returning favorites Pumpkin Spice Latte and Pumpkin Cream Cold Brew.
Mcdonalds has a new bakery item: the Donut Glazed Pull Apart, starting September 1 and available for a limited time. It’s a twist on the classic donut with light, airy dough bites covered in a sweet frosting. This is the first limited edition item to join the McCafÃ© Bakery range. Similar to the Apple Donut, Blueberry Muffin, and Cinnamon Roll, the Pull-Out Glazed Donut will be available throughout the day and can be purchased through take-out, drive-through, or in the McDonald’s app.
Dunkin ‘ and Harpoon Brewery have collaborated on three new beers, released in September, all made from Dunkin ‘coffee, donuts or matcha tea: Harpoon Dunkin’ Blueberry Matcha IPA, Harpoon Dunkin ‘Maple CrÃ¨me Blonde Ale and Harpoon Dunkin’ Midnight American Porter, joining the fan favorite Harpoon Dunkin ‘Pumpkin Spiced Latte Ale.
HEB recognized two Dallas restaurants in its Quest for Texas Best: Savour PÃ¢tisserie – French Macarons / Kelli Watts, which won the Grand Prize of $ 25,000; and Howdy Homemade Ice Cream – Dr Pepper Chocolate Chip Ice Cream / Tom Landis & Coleman Jones, which won third place of $ 10,000.
The neighborhood, a new Californian restaurant arriving in Addison, has hired Aaron Staudenmaier as an associate chef. He has worked at Turtle Creek Mansion, Inn at Little Washington, Abacus, Jasper’s, Boot Ranch in Fredericksburg, Lovers Seafood, and Whiskey Cake. Johnny Carros (Chamberlain’s, Jasper’s, Sugarbacon Proper Kitchen) is the operating partner. District was founded in San Francisco in 2007 and has three locations in California; Addison will be their fourth location and the first outside of California.
Ellie’s Restaurant & Lounge at the Hall Arts Hotel has appointed Michael Gluckman as Managing Director. Gluckman, who most recently served as Director of Culinary Services at Ventana by Buckner, is a graduate of the Culinary Institute of America and spent 13 years at the Ritz-Carlton, including nine years at Fearing’s at the Ritz-Carlton Dallas, which he has helped open.