I hope you are all getting giant raises this year because the Dallas restaurant industry is booming. Headington Companies is opening a trio of restaurants in the Design District. The three restaurants will line the perimeter of a 10,000-square-foot complex designed by Seattle architecture firm Olson Kundig.
Set to open March 25, Wheelhouse will be a “modern American gastropub serving approachable food with well-sourced ingredients in a relaxed, social setting.” (Yawn.) The menu will include “house-made sausages, breads, and pretzels along with several small plates that range from black-pepper-and-coriander beef jerky, pastrami pork ribs with kimchi slaw, [and] oysters on the half shell to smoked trout dip.” It will also have craft cocktails, beers, and “thoughtful” wine selections.
In late April, they will debut Sassetta. Here, you’ll find “an eclectic seasonal menu with creative reinterpretations of an array of Italian dishes alongside a robust pizza program that will be available to go and for delivery within the area.” The interior will be a “contemporary take on romanticized European design and a subtle nod to Harry’s Bar in Venice.”
Those in a hurry will be happy to learn about Go Go, a grab-and-go spot offering “fresh roasted artisanal coffee from Counter Culture Coffee accompanied by a selection of daily house-baked goods, sandwiches, pizzas, and entrees.” Whoop! Go Go will serve as the hub for carry-out orders from Wheelhouse and Sassetta as well as function as an in-house delivery service to area residents and businesses.
The Design District is the perfect location for a space with “a mix of stylized industrial elements like mechanically operated floor-to-ceiling, guillotine-style windows that open to create an outdoor experience with panoramic views of the covered pavilion, Center Court, where Daniel Arsham’s sculpture ‘Moving Figure’ will anchor regularly hosted programming, from art installations to live music.” This is Arsham’s first public installation as a solo artist.
Who’s running this show? Chefs Brian Zenner and Michael Sindoni, Headington Companies’ culinary operations team.
