Dallas restaurants honored in Wine Spectator’s 2025 Restaurant Awards

Wine Spectator unveiled the winners of its 2025 Restaurant Awards, which honor the world’s best restaurants for wine. This year’s awards program recognized 64 Dallas restaurants that earned top honors for excellence in their wine programs.

“A wine list is a restaurant’s identity in print, and this year’s Wine Spectator Restaurant Award winners reflect both deep knowledge and a passion for discovery,” Marvin R. Shanken, Editor and Publisher, Wine Spectator said in Monday’s press release. “I proudly present the 3,811 restaurants worldwide that earned a Restaurant Award this year—we raise a glass to all our winners.”

Launched in 1981, the Restaurant Awards represent the world’s only program focused exclusively on restaurant wine service. They are assigned on three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award, with 2,010; 1,704; and 97 winners this year in each respective category.

The Restaurant Awards issue includes exclusive profiles on each winner and the talent behind each of the wine collections that earned them this honor.

The Restaurant Awards issue becomes available to readers July 15.

Bread Winners introduces a new loyalty program and anniversary events

This July, Bread Winners Cafe and Bakery launches its first-ever customer loyalty program—Bread Bucks—and also celebrates 31 years.

Beginning Monday, July 1, Bread Bucks will reward guests for dining at BW with perks and promotions for guests. With every visit, customers will earn 5 Bread Bucks for every $1 spent when they dine in or order directly. Bucks can be earned by signing on to the program; Double Bucks at luncthime Mondays-Thursdays; birthday month exclusives and more.

Also, to celebrate its 31st anniversary, Bread Winners will host a party on Saturday, July 19. Guests can search for hidden “Golden Bucks” at every location to win prizes and enjoy a throwback selection of nostalgic off-menu favorites from the past 31 years.

And then — Thursday, July 24 is National Tequila Day. Bread Winners will feature $18 Patrón Tequila Flights at all four locations.

Ruthie’s launches coffee in South Dallas

Ruthie’s Fueled by GOOD, known for its grilled cheese food trucks and new brick-and-mortar (Ruthie’s Cafe), has added a full coffee bar to its spot in South Dallas. The team now serves a full menu of coffee drinks made with beans from Tre Stella, a Black-owned roaster in Addison. Some exclusive coffee drinks include Nutella latte, Horchata and Matcha latte each with its own spin.

Tiffany Derry’s first Roots Chicken Shak franchise to open in Addison this summer

Chef Derry and Tom Foley’s T2D Concepts will debut their  franchise model—designed to intentionally scale Roots Chicken Shak—with the opening of the brand’s first franchised location in Addison.

Set to open in late July/early August at 3748 Belt Line Rd, Suite 118, the newest Shak will be operated by the brand’s first franchisees, Corey and Marian Epperson.

Hattie B’s brings salads to the menu

Hattie B’s Hot Chicken announced the launching The Southern Salad, a new permanent menu entree, to join its selection of hot chicken dishes. This is the first major addition to the menu in almost 10 years. But this also gives diners a healthier option.

“We wanted to make one salad that will appeal to the most people and knock it out of the park,” Hattie B’s Executive Chef and Vice President of Culinary Brian Morris said in a press release. “Our salad can be the best salad you’ve ever had, or the best guilt-free hot chicken you’ve ever had.”

The Southern Salad features half-inch-cut chicken tender bites in every Hattie B’s heat level, fried or grilled. Guests can also choose their preferred spice level, dipped or dry heat, or no heat all all by opting for Southern style or a new nonspicy option, Sweet & Smoky dry rub.

The salad’s mixed greens base includes spring mix, romaine, green leaf lettuce, ribbon-cut carrots and red cabbage and is customizable with options including crispy hardwood smoked-bacon and Tillamook Farmstyle sharp cheddar.

With a nod to Hattie B’s meat-and-three restaurant roots, the salad can also be topped with a sweet corn succotash featuring corn, black-eyed peas, bell pepper and thyme before being finished with a generous amount of toasted cornbread croutons.

Dressings options include: ranch, honey mustard, blue cheese, creamy poppy seed and roasted garlic vinaigrette.

Hattie B’s Southern Salad is priced at $12.50 and is available at all of Dallas locations.

–Compiled by Rich Lopez

The popular Oak Lawn staple Lucky’s is once again celebrating Pride Month in style this June. The restaurant is ready to help folks this Pride with lookin’ cute and feelin’ great. On Monday, the restaurant revealed the new design for its annual limited edition Pride t-shirt. The Lucky’s team has also crafted a new cocktail for Pride as well.

During June, guests can purchase a Lucky’s Pride shirt for $20. The colorful shirt “celebrates a rainbow of inclusion and the diner’s commitment to its Oak Lawn community.”

Additionally, the mixologists at Luckys have created a Pride ’Rita, which will be available all month for $13.50.

The Pride ’Rita features El Jimador Blanco tequila blended with Chambord, fresh lime juice and agave nectar.

–Rich Lopez

On Tuesday monring, the teams of Hattie B’s and Shug’s Bagels announced their new pairing for sandwich that will debut this week. The new sandwich created by Hattie B’s Executive Chef Brian Morris and the team at Shug’s Bagels that puts Hattie B’s hot chicken with salted honey glaze & bacon on a Shug’s French toast bagel dusted with powdered sugar.

“There’s so much commonality between us and Shug’s. We’re both family businesses, and we’re neighbors in Oak Lawn. Their French toast bagel is one of my favorites, and guests are going to love the combination of savory, spicy and sweet,” Hattie B’s Executive Chef Brian Morris said in the press release.

But the pairing is available for a limited time. The new sandwich will be available from Jan. 23-26 only.

“It’s been fun for our team to collaborate with Hattie B’s. We keep our menu pretty simple and let our bagels speak for themselves, but this project allowed us to step outside of our usual offerings,” Shug’s Bagels Vice President of Human Resources and Creative Glory Holland added.

The hot chicken bagel sandwich will be available at both Shug’s locations at 3020 Mockingbird Lane and in Oak Lawn at 4001 Lemmon Ave.

–Rich Lopez

RICH LOPEZ | Staff writer
Rich@DallasVoice.com

With an upcoming inauguration, we may need a cocktail or few. Whether you are or not looking forward to the new year, head into it with a bit of joy for your mouth. Bubbles can bring that sparkle as the clock strikes midnight on New Year’s Eve, but these spirits and cocktails could have you rethinking that Auld Lang Syne toast to 2025.

Of course, Christmas is still ahead of us so get a jump start with these drinks for some holiday spirit.

Bona fide whiskey
Still Austin did Texas proud this year. The distillery’s 5-year-old Bottled in Bond Red Corn was named to Whisky Advocate’s Top 20 List, taking the No. 7 spot. Let’s goooo!
Writer Shane English described the spiced bourbon as “big, with a bold nose of cracked pepper, dusty leather and cocktail cherries. The palate is dense and rewarding with layers of chilé pepper, caramel and buttery cornbread.”

A top 10 placing in this list is a big deal for this fairly new distillery. With an ABV of 50 percent and a price tag of $85, this is a bottle that can be a splurge without draining the wallet. With such flavors, Still Austin has certainly delivered something special.

Rum pum pum pum
Tiburon Rum will bring all the Caribbean vibes to the Texas holidays with its handcrafted, aged, premium rum from its family-owned distillery in Belize. For some seasonal flair, how about just the tip? At 92 proof, Tiburon White Tip is definitely high-proof rum which is ideal for cocktails and rum infusions.

This spirit is no joke, winning a gold medal at the San Francisco Spirit Competition. This overproof white rum has a smooth finish when sipped neat, or you can try it in a classic Daiquiri cocktail. Either way is a delight. BigThirst.com.

Pack a punch

If it’s easier to serve a bunch of folks at once, hit them with this spiked punch. Ideally, a silver tequila works best, and we are going with the Camarena Silver Tequila label for this Tequila Nutmeg Punch.

With rings of fresh roasted agave and a hint of green herbs and citrus overtones that round out with a touch of sweet vanilla, this silvery label can be a key ingredient for your spicy Margs, Palomas and Bloody Marias and is available at major spirit retailers.

And for the punch, here’s the recipe:

• 1.5 oz. Camarena Silver Tequila
• 3 oz. pineapple juice
• 1 oz. Coco Re’al creme of coconut
• 1 oz. orange juice
• Nutmeg dust
• Mint sprig garnish
  Instructions: Add ingredients into an ice-filled shaker and shake together to combine/chill. Strain into an ice-filled glass and garnish with a mint sprig.

Out for a drink

Don’t feel like crafting your own drinks? Head on over to Sheraton Dallas for its limited-time cocktail. The hotel will help you celebrate the holiday season with the Holly Jolly 75 cocktail, available exclusively at Sheraton Dallas’ Open Palette and The Parlor bars.

The Holly Jolly 75 is bright and bubbly, blending the crisp botanicals of Roxor Gin with a seasonal fusion of spiced cranberry and rosemary, balanced by fresh lemon and topped with a splash of prosecco. Finished with a sparkling sugared rosemary sprig, it’s a sip of seasonal cheery in every glass.

Fashionably late
The cocktail may be called Autumn Pear, but trust that it’s still as delicious in December … and January … and March … and September … . And it’s so vers!

Make this with either vodka or gin (or if you’re daring, both). We went with New Amsterdam Vodka, which is a solid vodka at a very accessible price point. When you put these ingredients together though, magic happens.

• 1.5 oz. New Amsterdam Vodka
• .5 oz. Elderflower Liqueur
• .75 oz. Fresh Lemon Juice
• .5 oz. RE’AL Pear Syrup
• Top w/ LaMarca Prosecco
• Poached pear slices for garnish

Instructions: Add ingredients (except LaMarca) into a cocktail shaker filled with ice and shake together to combine/chill. Uncap shaker, add LaMarca, and strain into an ice filled glass. Garnish with a slice of poached pear.

Grow and show

Whether as a gift or as a way to add to your own mixology and green thumb skills, Bombay Sapphire gin offers up this set up where you grow your own herbs — cocktail herbs, we mean.

The “Grow Your Own Cocktail Garnish Planter” comes with a bottle of Bombay Sapphire and a reusable planter, so you can simply fill with soil, add seeds, water and harvest all in the comfort of your own home for the freshest of garnishes for cocktails. Order at BombaySapphire.com for $27.99.

Irish coffee
OK, we know this is not a revolutionary cocktail, but it will warm you up on a cold night. Maybe it’s a quiet New Year’s Eve night with your date, lover, spouse(s), so why not cozy up with a hot drink? Triple Dog Irish Whiskey dropped this recipe that brings an invigorating warmth to add some sweet potentcy to the holidays.

• 1.5 oz. Triple Dog Irish Whiskey
• 1 brown sugar cube
• 3.5 oz. hot coffee
• 1 oz. heavy cream or whipped cream
  Instructions: In a six-ounce glass, stir together the whiskey, sugar and hot coffee until the sugar is dissolved. Top with cream and a sprinkle of cinnamon.

Foodie Fridays is serving up the dish on restaurant and food news, trends, events and specials.

Restaurant Beatrice announces its new certification which is also a first for Texas

On Thursday, Restaurant Beatrice announced that after a three-year journey, the eatery will be the first restaurant based in Texas to be B Corp Certified and one of just six full-service restaurants based the United States to attain full certification.

OK, so what does that mean? The restaurant explains:

A Certified B Corp is a for-profit corporation that has been certified by B Lab, which is a nonprofit company that measures a company’s social and environmental performance against global standards found in their B Impact Assessment. B Lab’s goal is to build “a global community of Certified B Corporations who meet the highest standards of verified, overall social and environmental performance, public transparency and legal accountability.”

B Lab’s certification process requires several levels of audits from different analysts and often adjusting of operations to meet these environmental, community, and governance parameters. The process uncovers every corner of business from financial records, employment practices, the community the business is located in, the quality of engagement with this community, and it requires data tracking. ESG (Environmental Social Governance) is a field inextricably connected to statistics, requiring copious data to measure an organization’s intention and impact. Chefs who are passionate about culinary culture collaborate closely with local farmers and ranchers to promote sustainability. Obtaining B Corp Certification would require chefs to explore additional dimensions of their profession, going beyond just the food itself to examine the business holistically. 

The queer- and woman-owned restaurant is located in Oak Cliff.

“With 36 years of industry experience under my belt, I can confidently say that the post-pandemic landscape has presented unprecedented challenges. We are dedicated to this journey of benchmarking ourselves and exploring innovative ways to align our values with our operations,” Executive Chef and owner Michelle Carpenter said in the announcement. “As an independent, chef-driven restaurant, getting fully certified has been very hard. Our determination stems from a desire to inspire others in profession to embrace greater intention, reduce waste, minimize harm, and reconnect with the meaning of hospitality for everyone involved.”

Sustainability certifications within the service industry remain in its infancy. Restaurant Beatrice’s certification breaks ground for a generation of restaurant operators and chefs who are interested in reform that benefits all stakeholders: from the diners to the employees to the local farmers and other inter-connected communities.

“Restaurant Beatrice’s B Corp Certification is a tremendous accomplishment that showcases their dedication to the highest standards of social and environmental performance,” Emily Williams Knight, Ed.D., President and CEO of the Texas Restaurant Association mentioned. “This certification underscores their leadership in using business as a force for good, setting a powerful example for the entire restaurant industry. We at the Texas Restaurant Association are incredibly proud of Restaurant Beatrice for this remarkable and well-deserved recognition.”

This certification adds to reputation the restaurant has made in short time. Restaurant Beatrice was a finalist for “Best New Restaurant” in 2023 by the James Beard Foundation and Dallas Eater’s “Restaurant of the Year” in 2022. Carpenter was selected by Visit Dallas to be one of eight city ambassadors for the city’s new tourism campaign in Spring 2024. Restaurant Beatrice is also the first and the only restaurant so far in Dallas to achieve Platinum Level Green Business Certification from the City of Dallas.

Additionally, the restaurant launched its Women in Restaurants Leadership Program with Dallas College and has mentored and trained two cohorts in Spring and Fall of this year. The program is expected to repeat in Spring 2025.

Dining events

Uchibā gets spooky for its second annual Hallowhisky event

Uchi and Uchibā Chef Rhonda McCullar will pair whimsical dishes with select whiskeys chosen by Hai Beverage Director Jason Kosmas on Halloween Night.

Hallowhisky, an event that debuted in 2023 at Uchibā in Dallas, will feature an eight course menu of “spooky-forward” plates paired with three one oz. pours and a cocktail. Guests can expect a selection of Halloween-inspired dishes to delight all palates.

Pricing is $200 for two people / $55 for the pairings.

The menu includes:

Oyster with beet foam, smoked beet relish, caviar
Chef choice nigiri selection
Masu crudo
Ocean trout, strawberry, red wine zu, cirone cheese
Wagyu dumpling – melted leek dashi, candied ginger, cilantro
Spider bao – soft shell crab, cabbage slaw, chili oil
Chef choice nigiri selection
Prawn – habanero beurre monte, black garlic, kimchi, donut
Ube cheesecake – blueberry, coconut, diplomat cream

Pricing is $200 for two people and $55 for the pairings. Reservations can be made here.

Partenope releases menu for its upcoming Wines of Calabria dinner event

On Nov. 4 at 6:30 p.m., Partenope Ristorante in Richardson will host a dinner celebrating the Wines of Calabria. Chef Dino Santonicola will prepare spicy regional dishes paired with labels by Above Wines over four courses. All wines will be available for purchase the night of the event in 6 pack or 12 pack cases.

The Wines of Calabria Dinner menu includes:

Course One: Montanarina
Mini montanara with whipped ricotta & calabrian chili marmellata
Paired with Torre Aragonese Ciro Bianco

Course Two: Polpette Di Carene e Melanzane
Fried meatballs with eggplant
Paired with Termine Grosso Luna Piena Rose

Course Three: Gemelli Alla Salsa Di ‘nduja
Gemelli pasta, tomato sauce, ‘nduja, soppressata
Paired with Torre Aragonese Ciro Rosso

Course Four: Tartufo al Cioccolato
Zabianone cream encased in chocolate gelato rolled in cocoa & hazelnuts
Paired with Termine Grosso Crete del Falco

Reservations are $80 per person and can be made on Resy.

Silver Fox Richardson to host Orin Swift wine dinner

Another Richardson dining experience will be held on Nov. 1 by Silver Fox. The restaurant released its menu on Friday for its upcoming event. Each course is paired with a label from the Napa winery founded in 1998.

The menu includes:

Starters
Fried Lobster with sun-dried tomato butter
Spinach and Artichoke Dip Phyllo Cups
Paired with Orin Swift Blank Stare Sauvignon Blanc

Second Course
Pear Endive Salad with roasted walnut vinaigrette topped with gorgonzola cheese
Paired with Orin Swift Abstract California Red

Third Course
Snake River Farm Wagyu Strip Loin with black truffle butter, served with duck fat shoestring fries and Parmesan cheese
Paired with Orin Swift Palermo Cabernet Sauvignon

Dessert Course
Chocolate-Chip Sandwich Cookie with vanilla ice cream drizzled with whiskey chocolate sauce
Paired with Orin Swift’s 8 Years in the Desert

–Compiled by Rich Lopez

Restaurant offers lush ambiance, charming décor and outstanding food

On impulse last week, I met my dear friend Susie Hess, president of Stonewall Democrats of Dallas, at the Hispanic Heritage Month Pachanga hosted by The Democratic Party of Dallas County. And the moment I saw her, I knew we were going to Barsotti’s!

Susie, an incredibly busy person, usually looks for an opportunity to eat well, and boy did she find it! I’ve known about Barsotti’s since I moved to Dallas, back when it was still Carbone’s. Simply put: It’s the staple of quality Italian food in Dallas. Let me tell you why. …

As we entered the warm, lush, no-fuss ambiance, smiling faces greet us. But before we could even truly soak in that ambiance, I had the chance to enjoy my favorite part of any dining experience: talking to the hosts.
The hosts there at Barsotti’s knew exactly what they were doing and what was available. This always brings me joy. With my high-end dining experience mostly in reservation management, I can easily tell when the hosts are confident in what they’re saying.

This night, the hosts offered us the bar until a table opened — 15 minutes, they said, not atypical and not bad for an upscale eatery in Dallas on a Friday night around 8. They obviously know how to keep the volume of guests flowing.

After we sat and ogled the menu, we finally took a minute to look around. Dark wood adorned the space with almost chocolate-like maroon banquettes and booths. The leather-bound drink menus matched the seating, all highlighted by a beautiful black-and-white diamond-patterned tile floor.

It wasn’t much longer until we were feasting our eyes on the apps hit the bar top; then they found a table for us and promptly moved all of our food over.

The staff’s attentiveness impressed us and made everything as convenient as possible.

As we waited, we talked politics a little, as usual. Susie is one of the most intelligent, beautiful and kind individuals I’ve ever met. Not only do I consider her a close friend for sticking with me through my recovery, she is also a mentor, and

I’m so grateful to have been able to bring her to such a fabulous dinner.

Finally, Susie and I got to try the calamari and broccolini we ordered. So tasty!

The broccolini tastes much simpler than the way other restaurants usually prepare it, but they cook it perfectly — tender, supple leaves with perfectly crunchy stems, spicy with a light, soothing broth.

The calamari was perfectly fried, drizzled with what seems like a little calabrian chili sauce and served with house-made remoulade and cocktail sauce. The remoulade hits the spot with a good kick, while the cocktail sauce tastes sumptuous, as if your grandma made it with fresh tomatoes — sweet, salty, a little zesty but not overbearing.

While enjoying all of this, we noticed more delightful decor features. The chandeliers add charm and refine the space, avoiding any gaudiness. Little white linen curtains partition adjoining booths with brass fixtures. Elegant navy wallpaper with a sophisticated poppy-red floral print, draws your eyes to the wall full of vintage framed family photos.

It reminded me of the Italian joints in New York City, where photos on the wall of family and loved ones make you feel like you’re a part of the family, too.

The ceiling above the chandeliers features beautifully embossed tin, reflecting the warm light back onto the tables below.

When a restaurant takes time to do things like this, it’s apparent the owners care about making guest experiences elegant and pleasing. They even matched the vents to the tin.

For our main courses, we decided to go with the eggplant parmesan and tortellini vodka. To our satisfaction, they even split both mains into two portions for us.

The eggplant parmesan delivers an immaculate sensation with your first bite. Thinly sliced and cooked to perfection, you wouldn’t even know it was eggplant if you were tasting blindly; it has an almost lasagna-like consistency with lusciously fresh mozzarella.

The tortellini vodka comes stuffed with pork sausage and ricotta, garnished with freshly grated pecorino. I did not expect this to be as good as it was, but I honestly could not decide which dish I enjoyed more. It’s like choosing between your two favorite sweaters — both equally gratifying, just in different ways, although the tortellini is the more invigorating of the two.

We felt so satisfied that dessert barely crossed our minds, but I trust that, based on the quality of everything else, it would’ve been an amazing cannoli.

Before getting the check, we noticed that the curtain covering the main window was not only a blackout curtain but also black velvet. It’s these little aesthetic touches that really make it a gorgeous space to dine in. Whoever conceptualized this design obviously put thought into making everything cohesively alluring. I wouldn’t mind owning a restaurant with a similar environment of my own one day.

Although my guest accidentally touched some gum stuck underneath the table, everything else about our experience was excellent: the service, the food, the staff — everything. The staff moved quickly but not in an alarming way. They flowed gracefully like ducks on a pond, seemingly calm on the surface while vigorously paddling below.

I will most certainly return to Barsotti’s. And if you don’t try this eatery for yourself soon, you’ll miss out on a truly wonderful new spot to frequent this fall. You should definitely go and spend your money here. It’s worth it.

Barsotti’s is located at 4208 Oak Lawn Ave. in Highland Park. Buen Provecho, ciao!

The local nonprofit DFW Italians will present the second annual DFW Italian Festival to celebrate the heritage and culture of Italy. The one-day festival will be filled with Italian food and wine tastings as well as a schedule of stage performances by local and national artists, a bocce tournament, an Italian car show and children’s activities. The event will be held Saturday, Oct. 12 from noon-9 p.m. at the Levy Event Plaza in Irving.

David Lamberti, restaurateur of Lamberti’s Ristorante and Monaco, serves as the president of DFW Italians. He shares the love of all things Italian with Scott Pirnie Vice-President and Dr. Anthony Nussmeir, Director of Culture and Heritage to create a festival to celebrate the culture the way they know best — through food and wine.

Founded by Lamberti, Pirnie and Nussmeir, DFW Italians is a nonprofit organization dedicated to uniting Italian clubs across  Dallas-Fort Worth. The mission is to celebrate, promote and preserve the vibrant heritage and culture of Italy.

Funds raised by the organization support the next year’s DFW Italian Festival as well as charitable causes, including the Special Olympics, the University of Dallas and the North Texas Food Bank.

The festival debuted in 2023.

Familiar dishes can be expected at the festival but local vendors will bring a diverse menu to the event. Among the food selections on Saturday are parmigiano fries, arancine, sausage and pepper sandwiches, Spiedini (roasted skewers), beef braciole (Braised beef) as well as a selection of Italian desserts such as cannolis, tiramisu and gelato. Adult drinks on the menus include a selection of wines, frozen Bellinis, Campari Negroni and Aperol Spritz.

The event will also feature performances on the main and cultural stages by The Dallas Opera, the University of Dallas Chorale, the Mustang Chamber Choir and Opera on Tap. Guests can enjoy and see food demonstrations and displays of medieval Italian sword fighting by Valiant: School of Arms.

Tickets and further information, including the schedule of events, can be found here.

Black Agave will mark one year with its Dia de Los Muertos celebration

Black Agave will celebrate its one year anniversary at the Mercer Boardwalk in Farmers Branch with a blowout Dia de los Muertos celebration Nov. 1-3. The restaurant’s official year mark lands on Nov. 2. The weekend will feature drink specials, memorabilia, live music and of course, food.

Guests can enjoy $9.99 frozen margarita flights, $9.99 Black Agave cocktails and $3 Mexican Candy shots. Street corn will be served in festive Day of the Dead cups (while supplies last) for $5.

The festival begins Friday night, with live music during Mariachi and Margs from 7 to 9 p.m.

The big event is set for Saturday, Nov. 2. Brunch kicks off the day from 11 a.m.-3 p.m. with a mariachi band performance. The band will also entertain during dinner service from 7-9 p.m. along with stilt walkers as painted catrinas performing.

The day will also feature a Catrinas and Catrins Costume Contest with a $1,000 cash top prize from 8-9 p.m. where contestants will don traditional Day of the Dead costumes to be judged on authenticity, creativity, attention to detail and presentation.

On Sunday, the event closes with mariachi brunch.

Reservations are encouraged and can be made here. For parties of eight or more, email to make reservations.

ICYMI

Hattie B’s Hot Chicken now open in Oak Lawn

–Rich Lopez

DIFFA Dallas and Michelin Star Chef John Tesar of Knife (and Top Chef fame) will host the 15th annual Burgers + Burgundy event on Oct. 10. The event will feature celebrity chefs showcasing their takes on the perfect slider. Of course, those will be expertly paired with a fine wine. The culinary event will be held at The Village Dallas on the Glen Lawn serving up an outdoor setting for foodies, philanthropists and advocates.

Chef John Tesar, a longtime supporter of the event will serve his Ozersky Burger, a tribute to the late food writer and his close friend, Josh Ozersky. The classic cheeseburger is famous for its four straightforward components: a 44 Farms beef patty, thinly sliced red onions, a slice of American cheese and a soft white bun.

“I’m proud to have been part of Burgers + Burgundy since its inaugural year,” Tesar said in a press release. “It’s incredible to see how this event has grown over the past 15 years, not just in size but in the impact we’re making for a cause that means so much to us all. Every year, incredible chefs from around the city come together to put their own spin on America’s favorite food, the hamburger, all to benefit this amazing cause. I can’t wait to see what we can achieve this year!”

Other chefs appearing at the event include: Andrew Cardillo (Sheraton Hotel), Aubrey Murphy (SER Steak +Spirits), Eduardo Osorio (Meridian at The Village), Jacob Williamson (The Saint), Jon Stevens (Stock and Barrel), Roman Murphy (Perch Bistro and Bar) and Ryan Carbery (NIKKI Greek Bistro).

This year’s Style Council and the theme of the 2025 House of DIFFA will be announced at Burgers + Burgundy. The event is chaired by Rhiannon Bolen, Brandon Bell and Jonathan Flores.

“Burgers and Burgundy is the marquee culinary fall event presented by DIFFA.  What started as a small gathering years ago by celebrity Chef Tesar has evolved into a truly unique experience for Dallas”  Bolen mentioned. “Not only are you helping to support local service organizations that provide support for individuals living with AIDS, facing homelessness or housing and food insecurity, and those that provide education and care – but you can have a fun night with friends tasting the very best burgers in Dallas!”

The event not only celebrates food and drink but contributes directly to the life-saving efforts of DIFFA Dallas and its AIDS service organization beneficiaries.

The event also features a high-end raffle of luxurious prizes and experiences, each valued at more than $1000. Among the offerings are an Experience Dinner for four at Knife Steakhouse, complete with a premium wine pairing, an experience donated from The Village Dallas, a week trip to Cabo, a private wine tasting and more.

Raffle tickets are priced at $60 each, with a special offer of two tickets for $100. Guests can also participate in the blind wine pull for $25 and walk away with a fabulous bottle of wine to take home.

Individual tickets come in general and VIP options with perks for the latter. Tickets are available here.

–Rich Lopez

Known for its Nashville heat, Hattie B’s Hot Chicken opened today, Oct. 2, at 3827 Lemmon Ave. in the former Einstein’s Bagels spot. The stand-alone location was originally built as an IHOP restaurant which featured its recognizable iconic A-frame pitched roof that remains. The 3,477 square feet includes a 648-square-foot patio with 78 seats in the dining room and 40 seats for patio dining.

“We’re excited to be a part of the wonderful community in Oak Lawn with great neighbors like Shug’s Bagels and Loro, and we look forward to welcoming all of our guests with open arms to provide a truly memorable experience,” Hattie B’s Vice President of Operations Jonathan Carothers said in a press release.

Hattie B’s kept the interior footprint and general floor plan while making significant changes to the overall design for its own distinct look. The ceiling is now open to expose the rafters and there is a separate entrance for to-go and delivery pick-ups.

“We loved the building from the jump and decent parking on-site is a huge plus for our guests,” Nick Bishop, Jr., co-founder of Hattie B’s Hot Chicken, added.

The restaurant’s Creative Director Michael Carpenter described the design as a mix of retro vibes and modern touches through neon lights and its bold red-and-white motif nodding to classic diners.

So it’s got the looks — now the foods.

The menu features Hattie B’s signatures such as:

With heat levels that include mild, medium, hot, damn hot and the daredevil’s favorite, “Shut the Cluck Up!!!,” a blend of ghost, habanero and cayenne peppers, expect your taste buds to sizzle a bit. The menu also features Southern sides, including pimento mac-and-cheese, collard greens with banana pudding and peach cobbler for dessert. You can see the full menu here.

“The menu is built with our guests in mind with customizable options including classic fried or grilled chicken, a range of heat levels or Southern style with no spice. We also offer bone-in chicken wings, breast and leg quarters and a half bird in addition to our jumbo tenders and sandwich,” Carothers detailed.

Founded by father-and-son duo Nick Bishop, Sr. and Nick Bishop, Jr., the eatery has been serving Nashville hot chicken since 2012. With seven restaurants in Tennessee, including five in Nashville, where the restaurant began, and locations in Texas, Alabama, Georgia and Nevada, Hattie B’s continues to grow its line of locations.

This is the second Dallas location the restaurant has opened, but closed its Deep Ellum spot in August after two years. So Oak Lawn will be the exclusive spot in town to grab its signature hot flavors and hot chicken.

The restaurant is open daily at 10:45 a.m. with closing time at 10 p.m. Monday-Thursday and midnight Friday-Sunday.

“Guests will experience the same delicious hot chicken, cold beers and great tunes they’ve come to expect at Hattie B’s,” Bishop added.

–Rich Lopez

Today mark’s the opening of the State Fair of Texas and with that comes dreams of corn dogs and funnel cakes. And if you stick with that, you’re already winning. But the State Fair has bunches of new options in case your palate is feeling adventurous while strolling through the Midway or Esplanade.

Get ready. There’s a lot to check out below:

First course Big Tex Choice Award winners
We introduced you to the Big Tex Choice Awards finalists and the winners were the Domincan Fritura Dog by Justin Martinez for Best Taste – Savory; Rousso’s Cotton Candy Bacon on a Stick by Isaac Rousso for Best Taste – Sweet and Heather Perkins’ Texas Sugar Rush Pickles won Most Creative. The lines may be long for these winning foods, but part of the Fair experience is experiencing these new award-winning items.

Rousso’s Cotton Candy Bacon on a Stick is a combination of sweet and savory flavors comes to life with the Cotton Candy Bacon on a Stick—a thick, 12-inch piece of bacon cooked to perfection with a cotton candy glaze on top. The bacon is spun inside a cotton candy machine and torched to caramelize the center and lock in that sweet flavor.

The Dominican Fritura Dog (pictured) starts with fritura cheese and Dominican salami then double deep fried in corn dog batter. Split open and topped with garlic plantain chips, top-secret Dominican sauce, and cilantro, the Dominican Fritura Dog will bring a salty and sweet explosion of Dominican flavor.

Texas Sugar Rush Pickles are cotton-candy-flavored pickle slices are coated in three cereal varieties—Lucky Charms, Froot Loops, and Cap’n Crunch —and then layered in cotton candy, cotton candy sugar crystals and powdered sugar before being drizzled with strawberry sundae syrup. Then they are served with a helping of vanilla ice cream, because you know, State Fair!

Second course: New vendors for 2024

There is a hefty amount of new vendors and foods for this year’s State Fair. From international flavors to straight-up Texas tastes. These hand-picked selections of vendors and concessionaires are a well-curated bunch to whet the palate with innovative and traditional Fair foods.

Rita’s Italian Ice (on Grand Ave.) is a layered treat of freshly made Italian ice paired with a generous layer of rich, creamy vanilla frozen custard. The Italian ice is crafted with gluten-free ingredients and fresh fruit in five flavors: blue raspberry, cotton candy, mango, mango-strawberry, and sugar-free dragon fruit.

Korean Corn Dogs (on Coliseum Drive) are making its hot and spicy State Fair debut with the introduction of the Hot Cheetos Korean Corn Dog. Half hot dog and half mozzarella cheese, battered with wheat and rice flour, coated with panko breadcrumbs, and deep-fried for an extra crispy crunch which is then coated with spicy mayo and Hot Cheetos crumbs, because you know, State Fair!

Crepes and Co. (in the Tower Building) has a new Fried Apple Cinnamon Crepe, a  crisp, golden crepe is filled with creamy Biscoff cookie butter spread and sweet, caramelized apple cinnamon topped with additional caramelized apples and a sprinkle of cinnamon, creating layers of flavor and texture. And then, it’s served with Biscoff mousse, fluffy whipped cream, and a Biscoff cookie.

So Eggciting Deviled Eggs (in the Tower Building) will introduce its signature creation, the Texas BBQ Rib Deviled Eggs, to your mouth. The creamy, savory traditional deviled egg is topped with crisp coleslaw and tender barbecue rib meat tossed in a beer barbecue sauce for a mix of smoky, tangy, and rich flavors all in one bite. Damn!

Smith Spot BBQ (in the Tower Building) debuts with its signature dish, “The Nephew,”a warm glazed donut topped with tender brisket, gooey mozzarella cheese, a drizzle of honey, and a sprinkle of powdered sugar. Or in other words, heaven.

The Dumpling Experience (in the Funway) will offer three varieties of dumplings: pork and vegetable, chicken and vegetable, and edamame. Grilled and topped with sliced green onions and cilantro, these dumplings can be customized with one of five sauces, including ponzu lime, Thai chili, sriracha, homemade barbecue, and the fiery reaper barbecue.

Course three: New food stands

Nevins Concessions (located on Gateway) celebrates 75 years at the State Fair and this year, they have reimagined its tenured food stand into Smashed. The menu includes five smashed patty burgers named in honor of the generational owners of Nevins Concessions: The Joe, The Gary, The Tami Jo, The Josey, and The Kent. Their signature smash burger, The Joe, is a two-patty smash burger with American cheese, crispy bacon, fried jalapeño caps, and a sunny-side-up egg.

Wafflle Works (in the Tower Building) will debut its Waffle Stix, a warm, sweet, fluffy waffle on-a-stick dipped in the finest Belgian milk, white, or dark chocolate. These stix are then hand-rolled in your choice of candy toppings like crunchy salted caramel pearls, chocolate chips, M&M’S Minis, marshmallows, and candy sprinkles, adding a delightful contrast of textures and flavors. At Waffle Works, you can find both sweet and savory delights, ranging from Waffle Stix, chicken, and waffles, fresh strawberries with Belgian chocolate, and bacon mac and cheese egg rolls.

Milton’s Amish Doughnuts (located on Grand Ave.) bring Amish sourdough, Texas-sized doughnuts to the State Fair. Fried doughnuts dipped in sweet vanilla glaze all made in front of your eyes. Take my money!

Dole Soft Serve (located on Coliseum Drive) introduces its new Tajin Twist Sundae. The cool treat is available in pineapple, strawberry, or a swirl and topped with a combination of chili lime Tajin™ seasoning and Chamoy Mega sauce for some sweet and spicy flavors.

Kona Ice (located on First Ave.) will give customers the freedom to invent your own flavors through 10 of its most popular flavors for its gourmet shaved ice experience.

Johnz Deli (in Cotton Bowl Plaza) brings the Big Apple to Big Tex. This new concept features the signature Pastrami sandwich, with generous portion of prime pastrami prepared in the traditional New York Deli method with the flair of a Texas smokehouse. It is then served on fresh-baked seedless rye bread with stone-grown mustard and a kosher pickle spear with a side of steak fries.

Pat’s Pizza and Subs (located on Coliseum Drive) will present its Mexican Street Corn pizza, a fusion of charred crust topped with chipotle mayo, yellow corn, chili powder, cilantro, and cotija cheese.

Final course: But wait, there’s more new foods this year

The list of new foods this year is extensive and you’ll find a link to all of them in a bit. But first, these look like some standouts.

Beso de Angel (at Tony’s Taco Shop in the Tower Building and on Lonestar Blvd.) will have customers bite into a taco base made from a sugary fritter that’s generously filled with a family-secret sweet crema, strawberry preserves, a splash of heavenly whipped cream, cajeta (caramel), and sweet condensed milk. Each one is topped off with fresh slices of strawberries.

Cheeseception (at Stay Cheesy in the Tower Building) is a sandwich inside of a sandwich. Savory mushrooms, crisp arugula and prosciutto with melted sweet and smoky cheeses, all in between classic grilled cheeses.

Fat Bacon Pickle Fries (at Magnolia Beer Garden in Big Tex Circle and First Ave.) are slivers of dill pickles battered, fried and then lightly dusted in a spicy ranch pepper seasoning. Lastly, they are ladled with a blend of queso and then topped with thick-cut maple caramelized bacon chunks, sour cream, jalapeños, and chives for an explosion of flavor, because, you know, State Fair!

For a full list of new foods, click here. Happy State Fair Day!

–Rich Lopez