Cynthia Smoot
Here’s What’s New, Noteworthy, And Next In Metroplex Dining
The DFW dining scene moves fast, and if you blink, you’ll miss the reservation everyone’s suddenly chasing or the cocktail that’s quietly becoming the city’s next calling card. Plates & Pours is your monthly insiders’ digest of what’s happening across Dallas restaurants and bars: new openings worth the hype, chef moves, and menu drops, wine dinners to book before they sell out, and the subtle (and not-so-subtle) shifts shaping how the city eats and drinks right now. Think of it as the notes passed at the table: where to go, what to order, and why it matters… before everyone else catches on, according to our taste-tester Cynthia Smoot.
French inspiration and cooking techniques take center stage on Tango Room’s summer menu. From a decadent chicken dish served alongside spring onions, crispy charcuterie, and beluga lentils, to burrata atop pickled strawberries and black pepper agrodolce, to halibut accompanied by seasonal mushrooms, pickled ramps, and bordelaise, the focus this spring for Tango’s expert chefs is to cook with the season, allowing the ingredients to sing in a French tune. The freshest produce of the season, including ramps, spring onions, basil, strawberries, and mushrooms, can all be found throughout the menu. Diners can also enjoy Tango Room’s Summer Picnic promotion featuring chicken and caviar bites, paired with a bottle of Bollinger Special Cuvée Champagne at $100, any day of the week, all summer long. Tucked away in the Design District’s Decorative Center, Tango Room is the perfect date night or special occasion destination.
Sueño Cocteleria Mexicana, the acclaimed elevated Mexican dining concept from founders Julio Pineda and Cristian Lujano, just opened its second location in Dallas’ Snider Plaza. Following the success of its Richardson flagship, the new restaurant introduces an inviting, refined space, a live-fire kitchen, and an intimate tequila lounge, Alma Agave, offering a deeply immersive exploration of Mexican cuisine and culture.
Guests can expect offerings such as Bone Marrow Pork Belly, Tamarind Ponzu Sashimi Scallops, Sushi-Grade Ahi Tuna Tartare, Jalisco Birria Tacos and Enchiladas Suiza’s. Live-fire dishes are a highlight of the menu with Wood-Fired Carne Asada, Pollo a la Plancha, Grilled Fire Fajitas a la Parrilla, and Salmon a la Crema. Standouts on the beverage menu include classics such as the Sueño Signature Margarita and Sueño’s Top Shelf Margarita and other elevated cocktails. Signature “Ponches de Leche” (milk punches) further highlight the brothers’ innovative approach through clarified textures, bold flavor combinations, and refined presentation.
A defining feature of the Snider Plaza location is Alma Agave, a tequila lounge conceived as a space that feels discovered, an intimate destination where guests are invited to settle in and explore at their own pace. Whether stopping in for pre-dinner cocktails, lingering over a nightcap, or making an evening of the lounge itself, the experience is designed to be a journey. Rooted in the idea that the soul of Mexico, its alma, can be expressed through food, spirits, and the rituals that surround them, the lounge unfolds as a living narrative inspired by the richness of Mexico’s 32 states.
Lion’s Den is a new modern Italian supper club from Michelin-starred Chef Michael White. Part of The Stoneleigh Hotel’s multimillion-dollar renovation in Uptown Dallas, the menu pairs artistically composed plates and cocktails with impeccably sourced ingredients, bold flavors, and refined purpose. The menu is seafood-forward with a handful of raw bar items, grilled octopus, grilled Branzino, Dover sole, and more, along with its house-made pasta dishes such as Gnocchi, bucatini, tagliatelle, and Mushroom Risotto. The signature dish is the Porterhouse presented as a tartare di manzo and a grilled striploin. Desserts include an olive oil cake, pana cotta, and a tiramisu meant to be shared.
SĒR Steak + Spirits is elevating summer dining with a three-course prix fixe experience available through the end of July, set 27 floors above Dallas with sweeping skyline views. The menu begins with a choice of seasonal starters, from the reimagined SĒR Wedge with green goddess and crispy shallots to a bright strawberry avocado salad. For the main course, guests can indulge in the SĒR Surf and Turf featuring Texas Wagyu and tiger prawn or opt for a refined plant-forward dish showcasing crispy king trumpet mushroom with mushroom au jus and roasted vegetables. Enhancements like truffle butter, Béarnaise, and bourbon-glazed bacon are also available. Dessert closes the experience with a tropical-inspired piña colada cake, made up of coconut mousse, rum cake, and pineapple confit.
Made By Marge is a new Dallas-based cookie company taking North Texas by storm. Her philosophy is simple: Real ingredients. Real Easy. Each Ziploc’d package purchased contains 12 frozen cookie balls made with simple ingredients you’ll recognize. Pop them in the oven, and you’ve got warm, home-baked cookies in minutes. Flavors include Chocolate Chip, Rainbow Chip, and she’s just debuted her latest flavor… S’Mores. Melty chocolate, gooey marshmallow, and graham cracker goodness in every bite is enough to make you want to gather ‘round for more than just the campfire.
Pappas Bros. Steakhouse has been serving as the gold standard for fine dining and exceptional service in Dallas for nearly 30 years. On July 17 they will host a Red Burgundy Wine Tasting Dinner. The guided exploration will provide guests the opportunity to taste 12 carefully selected bottles, from a Chassagne-Montrachet “Vieilles Vignes”, Bruno Colin 2019 to Chambolle-Musigny, Domaine Jean-Jacques Confuron 2021, led by the restaurant’s very own sommelier team. Cost is $150 per person.
They serve their USDA Prime beef dry-aged steaks, which are butchered in-house daily, and Advanced Certificate sommeliers pour wines from a 4,000-label list. Wine Spectator has awarded the wine list the Grand Award every year since 2011, making Pappas Bros. the only Dallas restaurant to hold the honor since 1995.
Princi Italia and Centrale Italia have partnered with renowned Napa Valley winery Stag’s Leap Cellars for three exclusive four-course wine dinners this July. Guests will enjoy a thoughtfully curated seasonal menu paired with premium wines from one of California’s most celebrated wineries, offering a guided dining experience that highlights the flavors of summer. The series also marks Centrale Italia’s first-ever wine dinner, making it a milestone event for the restaurant.
The evening begins with zucchini flowers filled with Laura Chenel goat cheese and paired with a Sauvignon Blanc Spritz, followed by Summer Ravioli Primavera alongside Stag’s Leap Cellars Karia Chardonnay. The main course features charred Alaskan king salmon with a Cabernet Sauvignon “Artemis,” before ending on a sweet note with grilled peach shortcake and fresh summer flavors.
The Stag’s Leap Cellars Wine Dinner will take place:
- Princi Italia Dallas: Tuesday, July 14 at 6:30 p.m.
- Princi Italia Plano: Thursday, July 23 at 6:30 p.m.
- Centrale Italia: Wednesday, July 29 at 6:30 p.m.
Tickets are $85 per person. To book a reservation, click here for Princi Italia or here for Centrale Italia.
COMING SOON
Rollin Joe’s, a new beverage-forward concept blending premium coffee, espresso-driven drinks, matcha, teas, refreshers, smoothies, energy beverages and elevated grab-and-go bites is set to open in late Summer/early Fall 2026 at 3411 Asbury St, Dallas, TX, across from Southern Methodist University.
The concept will transform the longtime former New York Sub location into a vibrant gathering place for students, neighbors, and visitors alike. Designed as an all-day destination, Rollin Joe’s will pair quality beverages with curated music, comfortable spaces and a community-focused atmosphere. House music will provide the daily soundtrack, while guest DJs and special music programming will bring additional energy to the concept’s signature vibe lounge.
Until next month, we remind you that reservations are always recommended. Tables are fleeting. Good taste is not, so we’ll see you tableside soon.
