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The Scoop: The Palm Closes, Wheelhouse Offers Brunch, and More

Your weekly helping of Dallas food news.

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.

The Palm to close: News came late last night that longstanding downtown Dallas steakhouse The Palm will permanently close on June 30 due to “recent events” that have left restaurant owners Wally Ganzi and Bruce Bozzi Jr. “concerned for the safety and welfare of [their] valued customers and staff.”

Nancy reached out to her sources at the restaurant but has yet to receive a statement. Here’s what she has to say: “Every person in the restaurant business who watches sales numbers said there was no business. To say they are moving because an event that happened a year ago—and could happen almost anywhere in this city—is a smoke screen.” Check out the full memo:

Wheelhouse now serving brunch: The new Design District restaurant and bar from Tim Headington is serving brunch on Saturdays and Sundays from 11 a.m. until 3 p.m. Take a look at the menu:

Late-night dining at Americano: The trendy downtown restaurant is offering an after-hours menu Monday through Thursday from 10 p.m. to 11 p.m. and Friday and Saturday from 10 p.m. to midnight. The menu offers pizza, Stromboli, beer, and wine by the glass.

Taqueria La Ventana celebrates “National Churro Day” with $1 churros con cajeta: $1 churros. What more do you need to know? Oh, probably the day this is happening. June 6. All day. There you have it.

Jettison celebrates Negroni Week: The cocktail den is offering two Negronis from June 5 through June 11. $1 from each cocktail sold will benefit Trigger’s Toys. The drinks:

Negroni: Bol’s Genever Gin, Dolin Rouge Vermouth, mix of Campari and Galliano L’Aperitivo and orange bitters. The batch is matured for two weeks and served on a large cube of ice, garnished with lemon twist.

Southern Negroni: Fidencio Classico Mezcal, Campari, Lillet Blanc and lemon peel.

Have a scoop? Send it to [email protected]

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