Hearty sandwiches include the signature D4K™ Burger, a dry-aged short rib and brisket burger with sautéed mushrooms, bacon onion jam, poblano aioli, pepper jack cheese, lettuce, and tomato the classic Happy Burger, a double stacked, dry-aged short rib and brisket burger with jalapeño, tobacco onion, cheddar, bacon and Happy Sauce to a comforting Ooey Gooey Grilled Cheese with cheddar and gouda cheese and homemade roasted tomato soup like mom used to make.Įntrées offered with the re-opening menu with plans to build on are: Roasted Chicken, house-brinedwith broccolini and orange glaze as well as Smoked Brisket Tacos with house-smoked brisket, corn tortillas, onion, cilantro, cojita cheese, Haas avocado, salsa verde, and lime. The new menu offers a robust new salad program including the Chicken Caesar Flatbread Salad – fresh romaine, Parmesan cheese, grated hardboiled egg, bread crumbs, and house-made Caesar Avocado Crab Salad with mango and jalapeño pico de gallo, frisée, crostini, and chipotle crema also house-made daily along with the refreshing Ginger Kale Salad with baby kale, ginger dressing, toasted walnuts, goat cheese, Mandarin oranges, cranberries and red onion. Starters include house-made Pepperoni Flatbread, Buttermilk Breaded Fried Pickles, and more. With nearly everything made in-house, Happiest Hour is open for dinner and drinks with brunch also served on the weekends. I can’t wait to see how Dallas diners take to it.” Being part of a strong culinary team is exciting as is bringing my creativity and passion to a menu that will keep guests coming back for more at Happiest Hour. She continues, “I’m happy to be a part of the ‘young gun’ family of chefs that Harwood Hospitality Group has assembled. We’re proud to deliver a higher level of quality and unmatched service for our guests.” As the elevated all-American dining destination in the District, we offer a larger-than-life, indoor/outdoor experience with big flavors from a menu that’s 90% house-made. Happiest Hour, one of Dallas’ most popular destinations, is reopening their doors as a food-forward restaurant on Monday, November 16 with redeveloped menus created by new Executive Chef, Molly Winkler running the kitchen with front of house managed by Jillian Clark.Īccompanied by a noteworthy beverage program featuring signature cocktails, wines on tap, and a large beer selection, Happiest Hour places an emphasis on food now more than ever.Ĭhef Winkler ( formerly of Sixty Vines) says, “Our mantra is to go big or go home.
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