Beautiful Fall Flavors Are On The Menus At This Dallas Restaurant
It’s fall and all the features are here in this roundup of Dallas food news: butternut squash soup, fall salads, hearty cereal bowls, pumpkin cookies, did we? ever said butternut squash? Because there are a lot of them.
There is also news of brandy, CBD Seltzer and yet another pickle flavored drink from a famous Texan brewer.
Here’s what’s happening in the restaurant news in Dallas:
Mi Cocina on the park will open its location in Klyde Warren Park on Monday, October 18, in the former Savor Space, following a renovation by Droese Raney. In addition to the patio, dining room and bar, there will also be an outdoor walk-in service window. This is Mi Cocina’s 22nd location. It will be open daily for lunch and dinner, with brunch on weekends.
Asador, the restaurant at the Renaissance hotel, offers a new seasonal fall menu from executive chef Joe Graffeo, which includes dishes such as butternut squash soup with pepitas, a bison burger with arugula and cheese from goat cheese, roasted pumpkin with kale and pepitas, and 44 Farms rib eye with chipotle sweet potato wedges and coffee infused mezcal cream.
Out of whack and The Ranch of Las Colinas features new fall-inspired menu items including Duroc bacon plank, fall shrimp salad, 11-ounce flat iron steak, cafÃ© bison fillet with whipped potatoes and asparagus, a cream of jalapeÃ±o corn, roasted sweet potatoes and Brussels sprouts with bacon and pecans.
Arts of Bishop Chimichurri is now open for lunch on Fridays from 11 a.m. to 3 p.m., with a truly creative menu worthy of a chef. Dishes include potato chips topped with a buttermilk blue cheese dressing, black beans and chipotle chicken empanadas with corn relish; tuna salad; quarter salad with bacon and nuts; grilled snapper with sautÃ©ed zucchini & yellow squash; burger with provolone and homemade fries; pesto shrimp with vegetables; and huevos rancheros tostada with refried black beans, sliced ââavocado, fried eggs and tomato salsa.
Dog house introduced The Hot Chick, a fried chicken sandwich with two chicken fillets, gravy, pickles and coleslaw, on grilled King’s Hawaiian rolls, plus wings and fillets, including a kids’ meal with chicken fillets . They also have an Impossible Chicken Nuggets Kid’s Meal, with four Impossible Chicken Nuggets, a side, and a drink. Dog Haus was one of the first to offer Beyond Meat, a revolutionary plant-based chicken product, Beyond Chicken Tenders, which can be swapped out for any chicken sandwich. They added chicken to the menu in 2017.
Quesadillas Dillas, the north Texas-based quesadilla restaurant is bringing back Frito Pie Dilla, with chili cheese fries, ground beef, queso drizzle and red onions, available until November 2.
Tacos de Torchy has a new Kingpin Taco for October, featuring green chili pork carnitas, black beans, fried plantains, sour cream, cotija cheese, pickled onions, cilantro, and gravy. avocado on a flour tortilla for $ 5.50. A new cocktail is The Shakedown Margarita, made from Exotico Agave Reposado tequila, Triple Sec and lime juice flavored with ginger.
Newk’s restaurant launched a revamped menu with new items including Cheesesteak Sandwich, Portabella Veggie Sandwich, Salmon Caesar Salad, Supreme Pizza with Pepperoni, Sausage, Peppers, Red Onions, Olives, BBQ Steak Sandwich and Portabella Veggie Pizza. For the kids there is a Cheeseburger Pizza and a Cheeseburger Mac & Cheese.
Fuzzy’s Taco Shop had added a chipotle chicken fajita taco to their menu, available until November 21. It consists of chicken fajita, roasted peppers and onions, and a honey chipotle sauce on a flour tortilla.
Genghis Grill, the concept of make-it-yourself stir-fry, brought back Bottomless Bowls. For the price of a large bowl, you can fill your bowl as many times as you want. Genghis Grill offers more than 80 ingredients, including new Brussels sprouts and carne asada. They are available until October 31.
Crunchy and green, the Minnesota-based fast and casual restaurant chain, has launched two new fall items: Wild Child Cereal Bowl features Hot Wild Rice, Arugula, Radicchio, Craisins, Brussels Sprouts, Chicken and goat cheese. The butternut squash salad contains kale, arugula, apples, white cheddar, maple-glazed pecans, chicken and maple roasted butternut squash with a pumpkin seed dressing and quinoa.
Take it slow, a retail store focused on personal care, offers two new CBD chocolate bars: Grannie’s Pecan Pie chocolate bar contains 100 mg of full spectrum CBD, milk chocolate, maple syrup and pecan nuts bourbon. Hotties Delight bar contains 100 mg of full spectrum CBD, 70% dark chocolate, cinnamon and cayenne pepper.
King of smoothies has a new special edition Cowboys Smoothie, available exclusively at Dallas-Fort Worth and San Antonio Smoothie King stores until the end of the 2021 NFL season. It is made with blueberries, bananas, dates, almonds, a mixture of apple and blueberry juice, and stevia.
J. Rae’s Bakery on Lovers Lane has Halloween-themed cookie decorating kits for $ 35. It comes with 9 cookies – 3 pumpkins, 3 ghosts and 3 corn candies – 3 bags of frosting and 3 bags of decorative sugar. Cookie Kits will be available October 18-30 and can be picked up in-store. Call 214-654-0833 to reserve a box; 24 hours notice is required.
Oh Hi Sparkling CBD Seltzers from Colorado are now available in Texas. They contain 20 mg of CBD and are available in 4-can 12-ounce cans and single cans in four flavors: pomegranate, lime, lime, ginger, and basil and grapefruit. Oh Hi CBD seltzers are vegan, non-GMO, gluten-free and contain cane sugar but no THC.
Saint-Remy, the world leader in French brandy, is launching St-RÃ©my Signature brandy in Texas. One version describes it as bright, shiny and amber in color, with aromas of vanilla, coconut and almond, round and balanced on the palate, with woody notes enriched with flavors of honey, nuts and butter. OMG who needs a nap after this? A 750ml bottle will cost $ 30.
Minnow has a new pickle-flavored hard seltzer called Juicy Dill Pickle Straight Shooter, made with pickles from the family recipe of master brewer Jimmy Mauric, with a blend of sweet and sour pickles, dill, cilantro and spices. ABV is 4.5% and it is sold in a pack of 6 thin, 12-ounce cans, for $ 8, for a limited time.
Jeni ice cream issued Cone Coins, exchangeable tokens valid for a children’s cone (valued at $ 4.25) at a Jeni’s scoop store (for children 12 and under), available until October 31, by lots of 20 for $ 35. They are designed as an alternative to handout candy on a sleight of hand and are available at their Deep Ellum bucket store or through local delivery online.
Dallas Eater Loses longtime editor: Amy McCarthy, who covered Dallas and Houston restaurants for Eater (with associate editor Brittanie Shey), moves to the national site Eater as editor on Beating Pop Culture. In his five years of work, McCarthy has reported not only openings, closings and the best day-to-day listings, but also larger issues such as worker wages and harassment, with a particular penchant for lawsuits involving colorful characters like Salt Bae and Instagram star Kway bring a valuable combination of investigative reporting and unmatched advocacy in either city.