Dock Local is bringing a taste of the coast to one of Dallas’ most storied food destinations. The fast-growing seafood concept, founded by chef Brett Curtis, is set to open a new outpost at the Dallas Farmers Market this summer—marking its fourth location in the Dallas-Fort Worth area and fifth nationwide, with another outpost in Nashville. The opening signals continued momentum for a brand that has made a name for itself far from any shoreline.
“Dock Local has always been about bringing the flavors and spirit of the coast to places that don’t typically have access to that experience,” said Curtis, in a press release. “The Farmers Market is such an iconic gathering place for Dallas, and stepping into this space allows us to connect with a diverse, food-loving community in a really meaningful way.”
Since launching as a food truck in 2016, Dock Local steadily built a loyal following by doing something deceptively simple: serving high-quality seafood in a landlocked market without compromise. Its menu leans East Coast in spirit, with items like Maine lobster rolls, seafood tacos, and the indulgent Lobsta grilled cheese, but the appeal lies as much in its consistency as in its novelty. Nearly everything is made from scratch, and the sourcing model—often relying on flash-frozen seafood at peak freshness—has proven that geography doesn’t have to dictate quality.
For a city better known for barbecue and Tex-Mex than lobster rolls, Dock Local’s expansion speaks to a broader shift in Dallas dining—one that increasingly embraces chef-driven concepts in high-traffic, community-centric spaces. The Farmers Market, long a hub for both locals and visitors, has evolved in recent years into exactly that kind of ecosystem, making it a strategic fit for Curtis’ next chapter.
At the Farmers Market, Dock Local will step into a setting that mirrors its ethos: casual, communal, and driven by foot traffic rather than formal reservations. The new outpost will operate daily from 11 a.m. to 9 p.m. Sunday through Thursday, with extended hours until midnight on Fridays and Saturdays, positioning it as a daytime dining option for market-goers and a late-night stop for weekend crowds.
Curtis has framed the move as both a growth play and a homecoming of sorts—an opportunity to embed the brand more deeply into Dallas’ culinary fabric while reaching a broader cross-section of the city.
As Dallas’ dining scene continues to expand outward—geographically and stylistically—Dock Local’s arrival at the Farmers Market underscores a simple but resonant idea: even in the middle of Texas, there’s an appetite for the sea.
Dock Local – Dallas Farmers Market, 920 S. Harwood St. #150, Dallas, thedocktexas.com
