Fried chicken from Stampede 66. Photo by Kevin Marple.

News

The Scoop: New Village Burger Bar, Fried Chicken and Champagne at Stampede 66, 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.

Have a scoop? Send it to [email protected]

Village Burger Bar opens in downtown Dallas: The burger restaurant opened a new location at 845 Woodall Rodgers Fwy., Ste. 200. “Village Burger Bar has been open for over 10 years beginning with our original location in West Village,” says senior director of operations, Steve Chambers. “And I can’t tell you how excited we all are to expand into Downtown Dallas.” The downtown Village Burger Bar location is open Sunday through Thursday from 11 a.m. to midnight and Friday through Saturday from 11 a.m. until 2 a.m.

Chef Stephan Pyles presents a special night of bubbles and fried chicken: Head over to Stampede 66 on Tuesday, January 30 for an evening filled with champagne, sparking wine, and fried chicken. The reception starts at 6:30 and dinner is at 7. Tickets cost $60 and can be purchased by calling 214-550-6966 or emailing [email protected] Here’s a look at the menu:

Reception
Duck fat paprika popcorn
Gerard Bertrand Rosé, Thomas Jefferson Limoux, France

Appetizer
Crab and grapefruit salad
Chapel Down Classic Brut, Tenterden, England

Family-style entrée
Fried chicken three ways

Sides
Buttermilk biscuits, roasted poblano mac ‘n cheese, mix pickles, fried Brussels sprouts with molasses-pickled garlic
Bellavista Alma Gran Cuvee Brut, Franciacorta, Italy

Dessert
Maple Glazed Donut, Chicken Chicharonnes, Bourbon Ice Cream
Vini Fantini Gran Cuvee Bianco, Basilicata, Italy

Fixe restaurant is now serving Fort Worth: The new project from James Robert (executive chef and co-owner) and Keith House (president and co-owner), is now open in Fort Worth. Chef James Robert and his team put out a menu of southern dishes that includes lobster and crawfish pot pie; blackened red snapper with rock shrimp, bone marrow, toasted farro, butternut squash, and hot and sour nage; and Duroc pork shoulder with pot likker pinto beans, mustard greens and jalapeño-kale emulsion.

According to the release:

17 years after opening their first project together (at that time serving as executive chef and general manager at prominent seafood restaurant, Eddie V’s) Robert and House are excited to welcome guests to their restaurant, the second of their own. A natural choice to helm the operation and ensure excellence in service, Mike Dunham has joined the team and serves as general manager. He previously worked with House and Robert in the Eddie V’s restaurant group, where House and Robert oversaw operations and openings including the Fort Worth location.

With nods to traditional southern design throughout the space, the 220 seat, 6,900-square-foot restaurant was designed by Amy Jackson at Nelson Partners…Mixing new and old, found vintage pieces with more modern flair, Jackson and her team successfully marry bold masculine elements with lighter, more whimsical touches throughout.

Fixe Fort Worth is located at 5282 Marathon Ave. at the Shops at Clearfork. The restaurant is open for dinner nightly from 4 p.m. to 10 p.m. and features a happy hour menu from 4 p.m. to 7 p.m.

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