ZaLat, Dallas' Newest Late-Night Pizza Joint, Promises SpaghettiO's- and Pho-Topped Pies.

Welcome to The Spread, our weekly feature that aims to share all the area restaurant, food and beverage industry news that's fit to print. Except, this is the Internet, so space isn't a concern. Also: Good thing, because this is Dallas and this town always has breaking restaurant news going down like whoa.

If you've never visited DaLat during one of your late-night food excursions for a bowl of pho, then maybe they'll be able to interest you in a slice of pizza with their latest venture instead? Owners of the after-hours noodle haunt are opening a pizza joint right next door to their current Fitzhugh location (in the former Pastazio's space). Rather adorably, it's being called ZaLat. There, you'll be able to get pies that are a cross between Neapolitan and New York styles. While you can expect standards like pepperoni to be present, keep your eyes peeled for more whimsical topping options — like pho, Spaghetti-O's and corn chips, plus a Mexican street corn pizza called “Zalotes,” just to name a few of the teased variations. Delivery options will be similar to the Uber model, and hours will range from 5 p.m. to midnight at first, with plans in the works to expand business to 4 a.m. in the future. Look for ZaLat to open later this month.

Over in Deep Ellum, the wait for hot dogs is almost over as Luscher's Post Oak Red Hots is set to open on February 16. In addition to the trademark red hots that have gained notoriety throughout the city, the restaurant will also feature wagyu Italian beef sandwiches and other sausage options, as well as beer.

Meanwhile, East Dallas is getting another fucking burger place. This one's called Dugg Burger and the name comes from the concept of digging out some of the bread from the hamburger bun to place the toppings in — so as to keep them from falling out, we're told. As for said toppings? You'll be able to pick from the so-called “Dugg dozen” to fill in your bun space. Prices should be in a reasonable range — about $10 for a combo with a drink and fries — although nothing has been finalized yet on that front. Expect that to come soon, as the restaurant is slated to open in Casa Linda Plaza sometime this month.

Out in Trinity Groves, LUCK is hosting the first in what it hopes will become an annual Dallas Craft Beer Chili Bowl on February 8 from noon to 5 p.m. Teams from Bishop Cider Co., Deep Ellum Brewing Co., Community Beer Co. and more will make a chili with one of their beers, and proceeds of the benefit will go to the North Texas Food Bank.

On the expansion side of things, Superchix is opening another location at the intersection of Preston and Belt Line Road in North Dallas.

Meanwhile, Mot Hai Ba in Lakewood recently employed Peja Krstic (The Standard Pour, Souk) as its new head chef. The chef's promised revamped menu is set to feature new items such as grilled duck hearts on green papaya salad, in addition to old favorites.

Out in Irving, on the other hand, Mr. Max has been reborn with an authentic Japanese atmosphere that apparently leaves nothing to be desired. Really, though: There are no English menus at the spot — not for now, at least. The restaurant is currently only open for dinner, with hours Monday through Saturday from 6 to 11 p.m.

In craft beer news, Braindead Brewing is taking orders for charter memberships. The membership — only for the most serious of beer aficionados — runs at a cool $475 for lifetime access, with the perks (discounts on future tabs, early access to specialty brews, etc.) set to counter the cost.

Meanwhile, Grapevine Craft Brewery is bottling itsLa Saison des Festivals brew as a part of its Bonnie Blue series. The spring seasonal runs at seven percent ABV and will be available in 22-ounce bombers and on draft. Look for it to hit the market in March.

Got a tip for The Spread? Email us!

6565_2

6565_3

6565_4

6565_5

6565_6

6565_7

6565_8

6565_9

6565_10

6565_11

6565_12

6565_13

6565_14

6565_15

6565_16

6565_17

6565_18

6565_19

6565_20

6565_21

6565_22

6565_23

6565_24

6565_25

6565_26

6565_27

6565_28

6565_29

6565_30

6565_31

6565_32

6565_33

6565_34

6565_35

6565_36

6565_37

6565_38

6565_39

6565_40

6565_41

6565_42

6565_43

6565_44

6565_45

6565_46

6565_47

6565_48

6565_49

6565_50

No more articles
X