Tuesday, March 19, 2024 Mar 19, 2024
41° F Dallas, TX
Advertisement
News

The Scoop: Snappy Salads Opens, Y.O. Ranch Steakhouse Revamps Menu, and More

Your weekly helping of Dallas food news.
By |
Image

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.

Snappy Salads opens downtown location: The local salad chain opened a location at 717 N. Harwood St. and is celebrating today with $5 salads. (Some of my colleagues report a long line.)

Noble Rey Brewing Co. to host a pop-up dinner: The Design District brewery has partnered with chef Tina Miller from Proper Baking Company and the Blind Butcher for a four-course meal and beer pairing. The dinner takes place at the brewery on Tuesday, August 15 at 7 p.m. Take a look at the menu and purchase tickets ($65) here.

The Brixton in Plano is hosting a cooking class with chef Tiffany Derry: The chef—who’s been featured on Top Chef, Bar Rescue, and Hungry Investors—will teach guests how to cook three of her favorite dishes. The event takes place at noon on August 19. Click here for more information and to purchase tickets ($75).

Y.O. Ranch Steakhouse offers new menu: The West End steakhouse has revamped its menu. According to the release:

After 20 years of serving quality steaks made with local, Texas beef and exotic wild game, chef Tony was inspired to revisit the restaurant’s very first menu and bring back some of the Y.O. Ranch Steakhouse classics. Chef Tony’s take on a traditional crab cake, the Crab Hoecake is a crab-filled corn cake, described as a savory pancake, and is served with smoked agave nectar and topped with melting chipotle chive butter. Also making its way from the original menu, the Y.O. Special App, a regularly requested item from guests throughout the years, features the Crab Hoecake topped with shrimp, frog legs, wild board sausage, peppers, onions, bacon, and Portobello mushrooms. The restaurant also will serve the House Cured and Smoked New Zealand King Salmon, sourced from Honolulu Fish Company and is not only cured, but smoked in-house.

Have a scoop? Send it to [email protected]

Related Articles

Image
Business

At Parkland Health, the End of Subjective Surgery

Artificial intelligence is helping trauma surgery teams make data-based decisions about when to operate at Dallas County's safety net hospital.
Advertisement