One of Dallas’ Favorite Chefs Brings Her Talents Downtown

It’s been an unprecedented two years since Bon Appétit named Dallas the 2019 Restaurant City of the Year. But even through a pandemic, our city’s dining scene has persevered. With the overwhelming amount of recent openings (particularly in Deep Ellum, Bishop Arts, and downtown), it’s easy to forget that many in the industry are still struggling, but Texas restaurants have been innovating to provide the comfort food — and cocktails — we need. Now, it’s time to look forward to the Dallas restaurant news ahead.

From exciting openings to unfortunate closures (plus, any other food news we might find fitting), The Dallas Dish is your weekly helping of need-to-know North Texas restaurant news.

Petra and the Beast chef Misti Norris opens a new, temporary concept at The Exchange.

According to D Magazine, Petra and the Beast chef Misti Norris has opened a new French-Cajun concept within Attalie, a new rotating chef’s kitchen on the second floor of The Exchange food hall. Named Stepchild (a reference to Norris herself), the temporary spot features a seasonal menu of confit frog legs, pork chops, steak, Koji chicken, duck boudin, and more.

As of now, there is no set end date, but Norris has hinted that the approachable French-Cajun concept will eventually find a more permanent home.

Bishop Arts’ Paradiso is opening a new bar in the former Botanist space.

The cocktail bar next to Bishop Arts’ Paradiso, Botanist, will say goodbye this Saturday, July 2, to make way for a new “brother bar” to the popular Mediterranean restaurant. A name has not yet been announced for the new spot, but the beverage and bites program will be led by Executive Chef Nick Hurry and Beverage Director Iluggy Recinos.

All are welcome Botanist’s farewell party on Saturday, which features a live set by DJ Elkin.

A new speakeasy opens inside of Chimichurri in Bishop Arts this month.

The Branca Room, a new speakeasy is set to open this month in the back of Bishop Arts’ Chimichurri, the Argentinian restaurant opened in 2020 by chef Jesus Carmona. The new, intimate bar will combine Argentine and Italian cultures.

Chimichurri bar manager James Slater created Branca Room’s cocktail menu, which features the Garduña (scotch, Fernet-Branca, strawberry-balsamic, and lemon), Father Ernesttis — a gin, amaro, blackberry shrub, lemon, and Topo Chico mixture, and Order of the Foresters with Fernet-Branca, Green Chartreuse, Pisco Caravedo, pandan, lemon, and basil. The new spot will also host Bourbon Nights once a month.