There’s not always enough time in the day to skim a lengthy, re-worded press release that’s been stamped with “breaking” or “exclusive.” And some stories don’t warrant an entire page of prose. Each week we’ll gather the most important tidbits of Dallas food news and post them here, on SideDish. Because sometimes all you need is the scoop.
Eno’s Pizza Tavern to open second location: Downtown Forney will soon be home to the second location of Eno’s Pizza Tavern. According to the release:
“Popular neighborhood eatery Eno’s Pizza Tavern will open its second location in downtown Forney at 215 S. Bois D’Arc St. on July 11, the 9th anniversary of Eno’s original location opening in Oak Cliff.
With a focus on high-quality pizzas, locally-sourced ingredients and craft beer, wine & cocktails, Eno’s was one of the original businesses that opened in 2008 in the now-booming Bishop Arts District. Eno’s has developed a loyal following with its signature thin crust pizzas featuring unique ingredient combinations such as the Pig Smiley (Benton’s Ham, Eno’s Sausage, Local Honey and Pepperoni) and Pineapple Fresca (Arugula Salad, Benton’s Ham, Fresh Jalapeño and Pineapple).
The new Forney location will be a 3,600 square-foot space with an eclectic, comfortable atmosphere similar to the original Eno’s. In addition to its fan-favorite pizzas, pastas and sandwiches, the menu will offer several options exclusive to the Forney location. A selection of house-made appetizers, salads, soups and desserts will also be available. The daily lunch special will include a Caesar salad or cup of soup, two-topping personal pizza and choice of beverage. Eno’s will also offer takeout with online ordering.”
The Juice Bar to open at Highland Park Village: The popular pressed juice bar is expanding to Highland Park Village. An official date has not yet been announced, but it will open sometime in March.
Legacy Hall unveils plans for onsite brewery and taproom: The 55,000-square-foot food hall in Frisco has released more information about its onsite brewery and taproom. Unlawful Assembly Brewing Co. will open inside the hall this fall. According to the release:
“Unlawful Assembly will feature a wide array of distinctive beers designed to pair with the diverse flavors showcased in Legacy Hall. By combining the highest-quality ingredients sourced from every corner of the globe with a desire to push the boundaries of craft brewing, Unlawful Assembly will become an agent of change for food, beverage and entertainment in the Plano/Frisco area…The Unlawful Assembly team is also designing an eye-catching taproom within the brewery that will be an ideal destination for enjoying the sights and sounds of a working brewery while hanging out with friends.
The community-centric brewery will feature 6-8 premium beer styles year-round, along with a constantly rotating tap selection of highly creative, collaborative and seasonal beers. From the seasonal brews to session-able lagers to small-batch, barrel-aged experiments, every beer produced by Unlawful Assembly will be bold in flavor.”
Fat Chicken now open at Trinity Groves:
The team behind Resto Gastro Bistro, which closed late last year, has opened Fat Chicken in Trinity Groves. According to the release:
“Fat Chicken offers Resto Chef DJ Quintanilla’s distinctive take on all things chicken – southern fried with biscuits, oven roasted, grilled, pot pies and even ‘chickarrones’ – you name it. The restaurant also features an old-fashioned pie cart with a daily selection of scratch-made pies.
The cozy and welcoming space evokes a traditional farmhouse kitchen, bathed in sunny yellow and with red and white checked linens. A collection of vintage and modern chicken-themed accessories adds just the right touch of kitsch. Fat Chicken will serve lunch, dinner and weekend brunch.
Quintanilla and Linda Mazzei were among the first aspiring restaurateurs to launch at Trinity Groves in 2013. As a true incubator, Trinity Groves invests in new concepts like Resto Gastro Bistro and Fat Chicken, providing their partner operators with the resources and expertise they need to bring those concepts to market.”
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