Waterside, WestBend named on Dallas Business Journal’s ‘Restaurant Roundup’
Dallas Business Journal
Written by: Korri Kezar
HG Sply cooks up Fort Worth eatery
Greenville favorite HG Sply Co. is opening a location in Fort Worth on Aug. 22. Located in the WestBend development at 1621 River Run, Ste. 176, the restaurant will serve lunch, brunch, dessert and drinks, and feature dinner entrees different from its Dallas location. In the next few months, the eatery also plans to open a 7,000-square-foot patio overlooking the Trinity River and Trails. Hours will be Sunday through Thursday 11 a.m. to 10 p.m. and Friday and Saturday 11 a.m. to midnight.
Interior Mexican restaurant opens in Lakewood
Meso Maya, a Dallas-based eatery specializing in interior Mexican food, opened its third location this week in Lakewood. The restaurant, located at 4123 Abrams Road, serves up Mexican and Mayan favorites like cochinita pibil, herradura salmon and budin Azteca, as well as a variety of craft cocktails and specialty margaritas. The restaurant is open for lunch daily from 11 a.m. to 4 p.m. Dinner is served Sunday through Thursday from 4 p.m. to 10 p.m. and Friday and Saturday from 4 p.m. to 11 p.m. Brunch is available on Saturday and Sunday from 11 a.m. to 3 p.m., and a happy hour is available on weekdays from 3 p.m. to 6 p.m.
Mooyah hits 100-store milestone
Plano burger concept Mooyah Burgers Fries & Shakes celebrated the opening of its 100th restaurant this week in Tuscaloosa, Alabama. The eatery is a franchise location operated by Denney Barrow with his don Jordan and daughter-in-law Carrie Barrow.
Mooyah is on pace to open 30 units in the U.S. and internationally by the end of 2016.
Waterside adds foodie tenants
Fort Worth mixed-use development Waterside is adding a few new food destinations. This fall, Steel City Pops will open a 677-square-foot store offering craft popsicles made with local organic ingredients. Taco Diner, Blaze Pizza and Zoes Kitchen also recently opened in the development.
This fall, Waterside is also anticipating the opening of Piatello Italian Kitchen, Tokoyo Joes and other local, chef-driven restaurants.
Downtown eatery names new exec chef
Dallas restaurant veteran Justin Box has joined The Cedars Social as its executive chef. Box has a degree in culinary arts from the California Culinary Academy and has served as an executive sous chef at Cafe Momentum, Bolsa and Restaurant Ave. Most recently, he was lead line cook for Fearing’s Restaurant inside the The Ritz-Carlton Dallas. The Cedars Social is located in downtown at 1326 S. Lamar Road.
To-be-opened Deep Ellum concept names top chef
After announcing in July plans to open two new eateries this fall, Milkshake Concepts has appointed Chad Bowden as executive chef of its first restaurant, STIRR. A 10-year restaurant veteran, Bowden attended the Culinary Institute of Colorado and worked at Craftwood Inn, a fine-dining restaurant in Colorado Springs, Colorado. Before joining STIRR, he worked with North Texas eateries Beau Nash, The Grape, 2900 and Culpepper Steakhouse.
STIRR is set to open in Deep Ellum. It will include a 4,000-square-foot restaurant and 3,000-square-foot rooftop bar. In addition to craft cocktails like The Final Word, made with floral gin, maraschino liqueur, simple syrup and lime juice, the concept will serve dishes like Vanilla Chili Tuna Poke, made with seaweed, avocado, scallions, brown rice and Sriracha.
Super Chix launching second location
Chicken concept Super Chix is opening its second location later this month in Richardson’s CityLine development at 1551 E. Renner Road. The launch is part of Super Chix plans to open six restaurants in the next two years, including three in North Texas and three in the United Arab Emirates. Super Chix specializes in chicken sandwiches and tenders, fries and frozen custard.
Latin chicken restaurant coming to Richardson
Latin chicken chain Pollo Campero is celebrating its 18th consecutive quarter of positive comparable sales growth with a new location in Richardson. The location will open on Aug. 23 at 1380 W. Belt Line Road serving its signature Peruvian lime grilled and fried chicken.
Based in Dallas, Pollo Campero is a private company that reported a same-store sales increase of 9.13 percent in second quarter 2016. It saw a 7.21 bump in the first quarter.