Monica Greene's Nueva Cocina Opens This Evening: Will Serve Sushi

Categories: Food News

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We first told you about Monica Greene's departure from Aca y Alla to open up a restaurant in Oak Cliff just before summer. Now the restaurateur has released new details about the space on Cedar Springs Road that will have a soft opening this evening, with a grand opening scheduled August 7.

Nueva Cocina will be a fine-dining restaurant open only for dinner and helmed by former Hibiscus sous chef Hector Hernandez. Hernandez will touch some of the favorites from Monica's old spot (like the lasagna, pictured above) but will also feature authentic Mexican cooking with tortillas made onsite from freshly ground corn.

A second concept, ME Lounge, will open up next door as a casual counterpoint to Nueva Cocina, serving tostadas, ceviches, nachos, tacos and tortas for lunch and dinner. From there things get a little crazy.

From the release...

The sushi bar will offer sushi rolls plus "Monica's tower." Traditional Wok entrees will take on a Monica-style twist with ingredients like pork belly and sautéed rib eye.

At first read, Jose Andres China Poblano popped into my mind -- the chef has garnered a lot of attention for his Vegas outpost focusing on Asian and Mexican fusion -- but the menu items listed read less like fusion and more like a Mexican restaurant infiltrated by a out of place sushi menu. It seems strange.

We'll have some photos up in the next day or so.

Location Info

Monica's Nueva Cocina - CLOSED

4123 Cedar Springs Rd, Dallas, TX

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You put Oak Cliff instead of Oak Lawn in the story.


"focusing on Asian and Mexican fusion"


This isn't a new concept, it's just finally making its way into upscale dining.  From about the 1930s & 1940s the US had a quota of immigrants from China, where the majority of Asian immigrants were originating.  So, many Chinese went to Mexico, Central & South America.  In the late 1950s and early 1960s these people then migrated to the US.  In the meantime they had adopted some elements of their temporary hosts into their cuisine.  I remember Comidas de China restaurants in New York City in the 1960s.  They were Latin - American/Chinese places, different from American/Chinese food.

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