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The Scoop: Fearing’s Offers Vegetarian Menu, Overeasy Opens, and More

Your weekly helping of Dallas dining 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.

Fearing’s launches new vegetarian menu: Fearing’s is now catering to herbivores. The restaurant is offering a vegetarian menu for lunch and dinner that includes items like tortilla soup, corn tamales with jicama salad, ricotta gnocchi, and sesame sticky noodles.

“I’ve always believed in giving diners what they want, the way they want it,” says chef/partner Dean Fearing. “Vegetarian guests deserve to have a bold flavors [and] no borders option that meets their dietary requirements but that also offers more just a couple of starred vegetarian items on a main menu. So we’ve created a complete, standalone selection of meat-free starters and main courses, and people honestly won’t believe it when they try them. We spent a long time perfecting these recipes so that they really do offer a true taste of Fearing’s.”

The Rustic offers holiday pies: Starting November 12, The Rustic will offer seasonal pies. Options include peanut butter and butterscotch.

“We’re thrilled to be bringing back our delicious holiday pies again this year,” says Kyle Noonan, co-owner of FreeRange Concepts and creator of The Rustic. “We hope our sweet desserts offer a memorable addition to our customer’s upcoming holiday gatherings.”

Pies range from $25 to $28 and are available through December 24.

Overeasy and Bourbon & Banter officially open at The Statler: The newly re-developed hotel will soon be home to a handful of restaurant concepts. The first two to open are Overeasy and Bourbon & Banter. Overseay is an all-day breakfast spot that’s overseen by chef Graham Dodds. Bourbon & Banter is a speakeasy-style bar run by Kyle Hilla (previously at Bolsa and The Theodore). Three more concepts will open shortly. They include:

Waterproof: a rooftop, poolside bar.
Scout: a 12,000-square-foot restaurant and bar with vintage bowling lanes.
Fine China: a Pan-Asian lunch and dinner restaurant.

Have a scoop? Send it to cat[email protected]

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