Welcome to DiningOut’s Plate Full of News, your weekly serving of Dallas’ restaurant, bar, and culinary happenings. From buzzy openings and chef moves to can’t-miss events, menu debuts, and industry news, here’s everything you need to know about the city’s dining scene this week.
85°C Bakery Cafe celebrated the grand opening of its newest location at 5720 W. University Dr. #10 in Prosper on Saturday, November 7. The new suburban outpost of the Taiwanese bakery chain features a near-overwhelming number of baked goods, from sweet choco buns and jumbo coconut strudel to Japanese curry buns and tuna sandwiches.
Guest House debuts in Dallas on Wednesday, November 18, but you can make reservations now to be among the first to experience it. The brand’s fourth location opens at 1900 Cedar Springs Rd. in Uptown with gorgeously appointed dining rooms. It’s a unique place where you can dress up for chicken tenders and a $100 cheesesteak made with Wagyu, foie gras, and shaved truffles. Or, lean into the fine-dining side of things with chocolate-fed Wagyu beef and a hot seafood plateau with shrimp, lobster, king crab, oysters, clams, and scallops. Dallas will be the first brand location to feature a new martini program, too.
Bowie House, Auberge Collection‘s Bricks and Horses steakhouse, has announced Chef Ty Thaxton as its executive chef. The culinary talent brings years of experience from top dining destinations across California, Cabo, and Dallas. He plans to infuse his cooking POV into the restaurant’s offerings by focusing on thoughtful cooking techniques and carefully selected ingredients, including locally raised beef.
Seeking the ultimate Thanksgiving pie? Head to the Piehole Project DFW Auction website until Thursday, November 19 at 8 p.m. for your chance to win one of 33 sweet or savory pies created by 32 of Dallas-Fort Worth’s top chefs. If you’re wondering about the math, chef Jacob Williamson will have two pies up for grabs, representing the Devonshire Club (Foie Gras “Snickers” Pie) and Alamo Club (Beef Bourguignon Pie). The auction raises money (more than $60,000 to date) for three nonprofits: the Rising Stagiaire program, The Cheffies, and Family Meal Hangs. If you win the pie(s) of your choice, you can pick them up on Monday, November 23.
OysterFest is underway at Aw Shucks and Big Shucks Oyster Bars, now through Saturday, November 14 at all DFW locations. Stop by for unique bivalve creations, such as fried oyster nachos, buffalo fried oyster tacos, grilled oysters topped with lump crab, and raw oysters topped with shrimp pico de gallo. Mark your calendar for Saturday, November 14 between 1-6 p.m. when the celebration hits its peak at the Big Shucks, 6232 E. Mockingbird Ln., Dallas. Enjoy live music, raffles, oyster tastings, and conservation information from nonprofit Oyster South about preserving the fragile ecosystems in the Gulf of Mexico waters.
Velvet Taco has released its November WTF (Weekly Taco Feature) options. Stop by each week for creative taco takes, including chicken cordon bleu (through Tuesday, November 10); Dinner at the Rockwells, a Thanksgiving-in-a-tortilla option highlighting roasted turkey, dressing, cranberry sauce, peppered gravy, and micro celery (November 11-17); shrimp scampi (November 17-24); and chicken parm (November 25-December 1).
The Henry‘s Uptown Dallas location has launched its holiday favorite, St. Henry’s Winter Wonderland, a rooftop pop-up through Sunday, January 3. Take photos among the festive decor while sipping on seasonal creations, including a spiced pear cosmopolitan; the Polar Espress-Oh Martini with tequila or vodka and spiced cold foam; and the shareable Christmas Tree Margarita Experience, featuring eight Patrón cocktails (enough for every reindeer but Rudolph, who’s always the designated driver). Food options include short rib potstickers, pressed yellowtail sushi, and banana sticky toffee pudding. A portion of the $7 cover charge benefits the North Texas Food Bank.
Razzoo’s Cajun Cafe has expanded its weekday happy hour, Monday through Friday from 2 to 6 p.m., across all North Texas locations, from Arlington and Fort Worth to McKinney and Cedar Hill. The brand has introduced seven new cocktails, including the Voodoo Vice, which layers a frozen hurricane with piña colada for a sweet, tangy, tropical explosion of flavor. During happy hour, grab $4-$5 draft beers, $6 margaritas and Hurrycanes, $1.50 oysters, and $10 eight-count wings or quarter-pound burgers.
On Tuesday, November 11, Beverly’s Downtown opens its doors at 901 Houston St., Fort Worth. Billed as an ingredient-driven Mexican concept from the owners of iconic Cousin’s BBQ. Located in the intimate basement space of the historic Hogan Building, the new restaurant debuts with dinner service, but lunch and brunch will be added soon. Menu highlights include the use of heirloom flour and corn in the housemade tortillas, which will be used for several dishes, including beef, fish, and sweet potato tacos. Signature dishes include banana leaf steamed bass; dry-aged duck with foie gras and corn jus; and fit-for-a-group options like the Del Bucan feast featuring Wagyu skirt steak, chorizo verde, blue shrimp, charred veggies, queso quemado, and plenty of fresh tortillas.
Make reservations now for SĒR‘s annual Wild Game Dinner on Thursday, November 19 at 6 p.m. The five-course menu features different types of wild game, paired with wines and spirits for $225 per person. Chefs and sommeliers will guide you through the extravagant dinner while you soak in the spectacular views of Downtown Dallas from the restaurant’s 27th-floor vantage point.
Tamales are a holiday tradition across Mexico and Texas, and Cantina Laredo in Frisco offers several ways to experience them. From Monday, November 16 through Wednesday, November 25, score homemade chicken or beef tamales to-go for $25.99 per dozen for Thanksgiving (24-hour advance ordering required). If you’re more hands-on, call (214) 618-9860 to reserve a spot for one of two tamaladas (tamale-making parties) on Tuesday, December 1 and 15 at 6 p.m. For $85 per person, you’ll get hands-on instruction, cocktails, light bites, tequila tasting, and tamales to take home. If you have between 20 and 30 guests, you can also book a private tamalada.
