8 Innovative Restaurants and Bars in Dallas

By Farah Fleurima  |  January 6, 2014

While DFW is known as a semiconductor hub, its innovation doesn’t just extend to computers and electronics. A handful of local restaurants use not just technology but art and, of course, ingredients to brainstorm some brilliant tools and features that make the dining experience fresh and exciting. Here are a few innovations to see, experience and even taste.

  • Bottled Cocktails at Truck Yard

    Bar guru Emily Perkins crafted the bottled cocktail menu at the Lower Greenville dive, which is achieved with in-house carbonation. Given Perkins’ expertise and the bar’s cheeky nature, expect nicely balanced bevs like the rye-tastic Cable Car, the rum-and-pineapple-flavored Fixin To and the raspberry shrub-starring Knickerdropper.

    5624 Sears St.; 469-500-0139

  • Credit: Jared Earle via Flickr.com

    Beverage Ordering via iPad at Spoon

    John Tesar’s seafood restaurant makes ordering your wine or cocktail a breeze, with its beverage menu available at the swipe of an iPad screen.

    8220 Westchester Dr.; 214-368-8220

  • Beverage Ordering via Mixologist at Bar Smyth

    The concept at this craft cocktail haven has always been an earnest, straightforward one: a resident mixologist, rather than a server, comes to your table to take your order, asking you what your favorite flavors and spirits and go-to cocktails are. This way, your desires aren’t lost in translation from the table to the bar, and the bartender can get right to doing what they do best - handcrafting your drink.

    8220 Westchester Dr.; 214-368-8220

  • Credit: Caribb via Flickr.com

    Cell Phone Waitlists at True Food Kitchen

    The new Park Cities healthy-food outpost eschews those menacing square buzzers used by mega-restaurant chains in favor of registering your cell phone number and alerting you to your waiting table with a text or call.

    8383 Preston Center Plaza Dr.; 214-377-3333

  • Housemade Sriracha at Malai Kitchen

    While a few other Asian restaurants hand craft their own spicy sauce, chef Braden Wages got some notice for his West Village eatery amid the sriracha debacle by showing people how to make their own sriracha. Add that to Denton’s efforts to have the Huy Fong Foods plant move just north of here, and you have a lot of local love for sriracha.

    3699 McKinney Ave.; 972-591-3387

  • Homemade “Freetos” at Stampede 66

    We think it’s pretty damn innovative to make a classic Southwestern snack completely from scratch, and that’s precisely what Stephan Pyles Uptown kitchen does by making the corn chips for the base and naming them Freetos. Topped with chili and jalapeño-cheddar cream, it’s one of the restaurant’s instant classics.

    1717 McKinney Ave ; 214-550-6966

  • Changing Murals at Lark on the Park

    Every quarter, the restaurant around the way from Klyde Warren Park ushers in walls full of art from a new slate of muralists, graphic designers and all manner of visual artists. Lark even posts video of the artwork coming to life. What goes better with great food than engrossing art?

    2015 Woodall Rodgers Fwy.; 214-855-5275

  • Credit: Claire McCormack

    The Entire Concept at Kitchen LTO

    Presently the home of chef Norman Grimm until February 1, Kitchen LTO is meant to provide an ever-changing slate of dining experiences every four months. And it’s not just the cuisine and chef that swap out in that time, but even an entirely new interior design. We can’t wait to see what’s next!

    3011 Gulden Lane, #108; 214-377-0757