Eating in Season: 5 Dallas restaurants with new dishes for spring

Seasonal menus — centered on whatever’s new in deteriorate — have been a unchanging thing during imagination restaurants like Fearing’s and Bullion forever. But now a seasonality thesis is being embraced by a wider array of restaurants, from sushi restaurants to burger joints.

Here are 5 new anniversary offerings found during restaurants around Dallas:

Blue Sushi Sake Grill has launched a limited-time menu accessible via a summer with seasonally-tied cocktails and menu items. The food lineup includes 3 specialty items: a sashimi plate regulating beet-cured salmon; a maki hurl with pineapple and mango salsa; and a fortune-cookie ice cream sandwich with sugarine cookies and vanilla ice cream. The cocktails are generally cold given they incorporate a chewy tapioca balls ordinarily found in a ever-popular boba tea. There’s a pleasant boba-tonic, like a solitaire and tonic, with mango boba and passion fruit puree; and a strawberry bona-rita, like a margarita, with tequila and strawberry boba.

Hopdoddy Burger Bar has a rested menu with a new preference of installed fries; a new milkshake menu; and new cocktails. There are buffalo fries, surfaced with buffalo sauce, blue cheese crumbles, chives, and ranch; and prohibited sugar and virtuoso fries, featuring honeyed potato fries surfaced with sweet-spicy sugar and boiled virtuoso and rosemary. Five new shakes done with a thicker vanilla custard embody S’mores with graham cracker crumbles, chocolate, and marshmallow; and strawberry shortbread with strawberry, vanilla buttercream, and shortbread crumble. New cocktails done with reward spirits and house-blended liqueurs embody a pineapple daiquiri done with Plantation 3 Stars Rum, lime, Monin Pineapple-Chipotle, and Angostura bitters; and a 3 Whisky LIT with Jameson, Old Forester, Wild Turkey, Camarena Reposado, Pierre Ferrand Dry Curacao, cola, and lime.

Ocean Prime has new open dishes during lunch and dinner. They embody a poke play with ahi tuna, salmon, avocado, and sriracha vinaigrette; and a roller territory featuring an 8-ounce filet with poached lobster, gouda potato cake, chili parched spinach, cabernet truffle reduction, and béarnaise sauce. There’s lobster bisque; and a lobster-avocado toast with honeyed pea-avocado widespread and recorded lemon, served with choice of fries, residence salad, or French onion soup. A new duck plate is served with a spinach bread salad, and there are crab cakes with Brussels sprouts, corn, tomatoes, and fingerling potatoes.

State Allen Kitchen + Bar, a renouned Uptown Dallas area spot, has a dozen new menu equipment that embody pig swell tostadas, ahi tuna poke, jerk redfish with broccolini and honeyed potatoes, and St. Louis ribs with peanut jicama slaw and honeyed potato wedges. Lobster ravioli comes with corn, peas, caramelized leeks, manchego, smoked tomato cream, and garlic cheese bread. Sponge cake French toast is new during brunch with walnuts, berries, pickled caramel mascarpone, maple syrup, and duck apple sausage. They’ve updated their cocktail preference with 17 new offerings including a cucumber lemonade with Hendricks gin; a immature irritated pear margarita; and a pomegranate bellini-tini with Grey Goose, Pama, grenadine, and champagne.

Sundown during Granada, a grill adjacent to a Sundown Theater, is heavily into a anniversary thing, and has a new lineup from cook Jason West. It includes vegetarian yellow beet pesto pasta, an extraordinary plate with roasted yellow beet pesto, and bucatini pasta — unfeeling noodles done from squash, zucchini, and carrots — with object dusty tomatoes, Swiss chard from their backyard garden, arugula, basil, citrus chili oil, and shaved Parmesan. There’s also salmon with mango jalapeño salsa, roasted fair cauliflower, and soy ginger sauce. A new anniversary margarita contains watermelon-infused tequila, Cointreau, and uninformed watermelon puree.

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