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6 Ways to Celebrate Mardi Gras in Dallas

Ain't no party like a Fat Tuesday party.
By Hayley Votolato |

Mardi Gras is called Fat Tuesday for a reason. Eat and drink Cajun-style in Dallas this coming Tuesday, March 4. I know I’m counting down the days ’til it’s time to get stuffed on some delicious New Orleans grub.

Village Baking Co.'s king cake (photo via VBC's Facebook)
Village Baking Co.’s king cake (photo via VBC’s Facebook)


Bread Winners is stocking up on its Mardi Gras treats with king cakes, iced sugar cookies, cupcakes, and cake balls. King cakes are priced at $25.99 and must be ordered 24 hours in advance.

Village Baking Co. is making a French Galette des Rois (aka king cake) with “almond fragipan sandwiched between two delicate, buttery layers of puff pastry.” To order it, just call 214-951-9077.

via Flickr user Laity Lodge Youth Camp
via Flickr user Laity Lodge Youth Camp


Who needs to go to Louisiana for Mardi Gras when Bone Daddy’s is bringing it to you? Now until March 4, Bone Daddy’s is getting its Cajun on with a hot-pigs-in-milk sandwich, a special Cajun-sauce-marinated pulled pork and crispy jalapeño coleslaw on a hot po’ boy roll.

The Social House Uptown is celebrating Fat Tuesday and Mardi Gras all night long on March 4, from 4 p.m. to 2 a.m. It’s serving up some crawfish pasta, etoufee, and jambalaya. There also can’t be a party without DJ MJ, who will be heating up the dance floor from 9 p.m to 2 a.m.

Aw Shucks and Big Shucks are taking Mardi Gras out with a bang on March 4, from 11 a.m. to 10 p.m. with their $11.99 shrimp Creole and $2 off market price for a pound of crawfish. The Aw Shucks Lewisville, Richardson, and Dallas locations will be offering live Zydeco music.

Olenjack’s Grille is serving you a special menu for Fat Tuesday. On March 4, Chef Brian Olenjack will be sizzling up Cajun tilapia, smothered Creole pork loin, smoked sausage, shrimp and quail gumbo. If you have saved enough room for dessert, fill up on a chocolate praline banana split or a dolce de leche bread pudding.

Hayley Votolato is a D Magazine intern, and aspiring food and travel editor. She will be graduating from Texas Christian University with a degree in Strategic Communication from the Schieffer College of Communication this May.