Chicken Scratch, McCallister's New Adventure and More Openings from a Busy March

Chicken Scratch_2.jpg
Catherine Downes
Chicken Scratch opened next to The Foundary in Oak Cliff
As usual, last month was a busy one in the Dallas restaurant scene. Read on for the full slate of opening restaurants, and be sure to share tips about restaurant openings or closings in the comments section below or at dish@dallasobserver.com.

Openings:
Chicken Scratch (2303 Pittman St.): Tim Byres' new chicken joint opened in the former Jack's Backyard space, pairing skillet-fried and roasted chicken with booze and music from the Foundry next door.

Hoochie's Oyster House (207 S. Bell): The new restaurant located a couple blocks away from the square in Denton serves up fried seafood, Po' Boys, fish tacos and raw oysters.

The Gem (7721 Inwood Road): The juice bar opened inside the space at DUO: All Things Culinary in February, and foodbitch, checked it out last month.

Rockstar Bakeshop: This new food truck is sells baked goods -- most notably whoopie pies.

Tu-Lu's Gluten-Free Bakery (6055 Sherry Ln.): The gluten-free bakery opened its Dallas location on March 7.

Manuel's Creative Cuisine (3102 Oak Lawn Ave.): The Mexican restaurant opened on Oak Lawn on March 19.

Coming soon:
Dalat (2537 Fitzhugh): The new Banh Mi and Pho spot is scheduled to open in the old RedFork space on April 18.

Snack Global Kitchen and Bar (2323 North Henderson Ave.): This Nosh spin-off will move into the space where Horne and Dekker used to be.

FT33: Matt McCallister's new restaurant is scheduled to open late this summer.

Location Info

Chicken Scratch

2303 Pittman St., Dallas, TX

Category: Restaurant

Hoochie's Oyster House

207 S. Bell Ave., Denton, TX

Category: Restaurant

The Gem

7721 Inwood Road, Dallas, TX

Category: Restaurant

Tu-Lu's Gluten-Free Bakery

6055 Sherry Lane, Dallas, TX

Category: Restaurant

Manuel's Creative Cuisine

3102 Oak Lawn Ave., Dallas, TX

Category: Restaurant

Rockstar Bakeshop

, Dallas / Fort Worth, TX

Category: Restaurant


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24 comments
Ramses
Ramses

I will fry my own chicken in a cast iron skillet on the grill outside using my grandmas recipe drinking some Franzia box wine in my speedo listening to Cher Cd*s with a mister (that is a water mister not a mister mister) and fan cooling me down this weekend.  No need for these wannabe pop-up restaurants trying to be all uber cool.  Oh ...and for sure no snot blowers to ruin the mood.  Chag Pesach Sameach

F4
F4

Went to Chicken Scratch on Friday night around 7ish and the place was packed, no parking (only valet which I hate) and two cars full of people left, stopped me and said don't go inside because there are kids running amok all over the place. Guess will have to try it at lunch when not so busy.  Sorry, a place can be kid friendly but if you want them to run amok all over the place, go to Chuckie Cheese.

Kergo 1 Spaceship
Kergo 1 Spaceship

That sh+t looks good-kudos!  Now I'm going to wash the tornado fear off of me. 

Chuck G.
Chuck G.

Where are the "closings"?

jon from TJs
jon from TJs

be patient - what they are trying to do (pan frying each chicken to order) is absurdly difficult.  smoke wasn't the restaurant it is today when it first opened.  that team has earned the benefit of the doubt.

Remember when dallas had lousy pizza and mediocre cocktails, then one day it didn't?  with sissy's and cscratch, it seems like we just became a good friend chicken town?  haven't eaten either but reviews have been good.

ts
ts

I went to Chicken Scratch for lunch on Sunday and it was ok.  Not bad, but not amazing either.  I was more impressed with the outdoor space than the food, which was very cool.  I need to head back in the evening and see a band there some time.

GusMitchem
GusMitchem

 Yea screw this new "American" food craze or what do they call it upscale comfort food

We have that already its called food since most of us are American and/or sorta grew up kind of American if not in the country influenced by country folk like our grand parents etc, are we such idiots that we lost our "food" culture in two generations

Guest
Guest

I'm sure we have differing thoughts on what "amok" is.  I went there with my five year old and she enjoyed the hopscotch, Twister and the ban bag toss games. The tether ball wasn't attached or she would have loved that too. I think those things were put there FOR the kids - unless there's some ultra-hip, underground adult hopscotch league I don't know about.  So, if you don't like to see or hear kids playing and having fun don't go...because I am NOT going to Chuck E Cheese.

Coleman
Coleman

no dude, it's just as bad at lunch on the weekend. 

ScottsMerkin
ScottsMerkin

stay strong kergo, the ternadas is gone for now.  Did you notice all the white trucks that kept driving right into the path of the tornados today

GusMitchem
GusMitchem

 Smoke = Brisket for $169 per Lb but hey they have table cloths serve you on a real plate and get lots of great press 

elbueno
elbueno

did you taste the fried chicken? Not sure how one could describe that as simply "ok". It was possibly the best tasting batter I've ever had.

RJ
RJ

We went and all 4 of us left our fried chicken only half eaten because the batter was sweet. Did we get a bad batch or has anyone else noticed (and objected to) the sugar in the coating?

Beda
Beda

elbueno, it's his opinion.  I for one had chicken at Lil Dizzy's in New Oreans in February and it set the new bar for me regarding the best chicken I've ever had.  I agree with ts that Chicken Scratch's fried chicken was just okay, and agree with the always wise jon from TJs that with Tim Byers in the kitchen, it should get better.

ts
ts

Actually I tried both types of chicken they had.  Both were ok, but I thought the fried chicken was the lesser of the two.  The chicken was over battered and slightly overcooked imho.  Then again, we're talking about something subjective here.  I did like a few of the side sauces they had.  I'm not claiming it was bad or anything, I just wasn't blown away or anything.

ScottsMerkin
ScottsMerkin

what tastes great to one person may taste like shit to another.  And maybe you just havent had as good of fried chicken as ts.  anyhow, I have not been over to try it but need to.  Anyhow we all have 2 things in common, opinions and assholes gooddaytoya

GusMitchem
GusMitchem

 Ditto for pork too, even places that cook it correctly, Im thinking the Park ! end up having to make the normal overcooked because the public is so pussified

Daily Reader
Daily Reader

Sounds logical.  I'll try to get past that when I eat chicken.  "Just don't look, just don't look"....

ts
ts

The first time I traveled to Tokyo I went to a yakitori place as my first meal.  I was given some chicken that was partially raw and the American in me was taken aback.  It was obviously safe to eat based on the conditions the chicken was raised and prepared in, but, while it was quite tasty, my head was screaming no no.  I wonder if Tei Tei serves that particular type of chicken.....I'm guessing no.

Fin
Fin

I'd like to see any place in the US who undercooks a chicken. That's why chicken can suck eating out, b/c everyone's so scared about sanity, salomenalla, etc. that they cook the living shit out of it. Always overdone and most breasts are close to inedible.

The blood you're probably talking about is from forzen birds or pieces. When you freeze them, it's the bone marrow seeping out and creating the "blood" red, pink look around the bones.

ts
ts

The batter on the chicken I had was a bit too dark brown for my taste, which made the crunch a bit too hard.  I prefer my fried chicken batter to be a bit lighter on the crunch front.  It's just my own personal opinion, but I think some places over-think the complexity of their batter mixture rather than keeping it simple and light.

Daily Reader
Daily Reader

 I'd rather have my chicken slightly overcooked than have it bloody close to the bone.  Gross and unappetizing when I see that.

Fin
Fin

Well, chicken is generally a pretty normal, plain thing. I mean, I LOVE me chicken. Fried, roasted, any which way. I rarely ever order it out b/c, why?, it's chicken. Unless, obviously, it's a place that specializes in it. So it better be damn good and you better not overcook the damn thing.

That's what happens at most places.

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