New On Resy: Dallas’s Newest Restaurant Openings

This late-night lounge by a few of the folks behind Columbian Country Club, Komodo Dallas, and Hendy’s on Henderson doesn’t need bottle sparklers to be dazzling. Opened in January, in the former Alice space, Ritual offers a cocktail program led by decorated bar consultant Paul Ramon, along with a drink-friendly menu of meatballs, thick-cut fries, and crab cake tostadas. Also stepping things up are craft shots, as well as mocktails like the Big Brother with lemon sherbet and lime cordial. 

This mid-century hacienda-inspired spot by Goodwin’s co-owner David Cash and fellow colleagues at Smoky Rose ferries the Yucatán to the Preston Hollow neighborhood. Prickly pear and cantaloupe margaritas are as tasty outside on the sunny patio as they are inside at the bar, and the Tijuana “TJ” tacos, with ribeye and salsa verde, are already a crowd-favorite. 

Southlake welcomed a new sushi restaurant this January by former Yutaka Sushi Bistro partner and current Ka Thai owner, Jackie Kaewlamduan. Kaewlamduan’s previous Japanese enterprise earned national attention for its sushi, so it’s reasonable to have high expectations for Zumi. Chef Pae Suphakit, a former Nobu chef, is behind the counter, offering personalized omakase experiences during dinner, or if you’re in for lunch, check out the specials, including bento and sashimi sets for under $30. 

This Nashville-born franchise specializing in wood-fired steaks and seafood made its move into North Texas earlier this year. Thoughtful touches like martinis served with sidecars, along with sleeper hits like crispy Hong Kong shrimp explain the restaurant’s presence in 16 states — not to mention the carrot cake with a cult following. 

Downtown Dallas’s ritzy oasis for lunch and brunch got a little sister café in Fort Worth this March. The menu is fitting among the world-class museum milieu, with lobster Cobb salad, ahi tuna cornettes, and seis leches cake. Unlike big sis, this spot is open for brunch on Saturday and Sunday, bringing more opportunities for Bloody Marys and eggs Benedict. 

Dumplings are in the name, but don’t neglect the Peking duck at this elegant new restaurant from chef Hao Wenjie, who specializes in banquet-style dining. The best bet to secure a whole duck is to call ahead, but still try your luck and ask if dining in spontaneously. The spacious dining room and plush booths are optimal for group dining. 

Ichika is a purposeful undertaking from chef Leo Kekoa, with service nodding to Japan’s centuries-old kaiseki tradition. The menu will evolve with the seasons, as it goes beyond the excellent nigiri Kekoa became known for at his first restaurant, Kinzo. An amuse-bouche, or sakizuke, might include uni-decorated buckwheat noodles before the meal progresses into yakimono from the binchotan grill and delicate tempura selections. 

With a polished menu by chef Anastacia Quiñones-Pittman, this breezy Design District seafood spot has recently expanded its offerings. Now serving lunch, it features striking dishes like Ahi tuna tostada with crisp Asian pear, and “pasta-ladas” packed with crab and pistachio salsa macha. For lunch or dinner, bite-size bocados are a fun way to start, pairing especially well with Mexican wine during weekday happy hour starting at 5 p.m. 

After an eight-month closure, pig’s head carnitas are back at The Joule’s Texas-tinged brasserie. Marginal interior and menu updates preserve all that was previously treasured: exposed brick walls, warm lighting, Texas chile, and pimento cheese toast. But with revisions by culinary director Sezer Deniz, whose resume includes a stint at Chicago’s Alinea, there’s fresh appeal — think Dr. Pepper-glazed asado short ribs or head-on shrimp with gouda grits. 

Suitably set in Highland Park Village (America’s first shopping center circa 1931), this tearoom provides an optimal setting for a light lunch. Upstairs and in the back of The Conservatory on Two, shoppers can take a reprieve from retail therapy with soups, quiches, and two types of chicken salad (curry and cranberry) — along with a pot of tea, espresso, or glass of Champagne.