This Way In >>

UPDATED WITH MENU: Chef Omar Flores has a lot to cluck about at his new Whistle Britches restaurant


<img class=”alignnone size-full wp-image-17175″ src=”http://escapehatchdallas.com/wp-content/uploads/wb-corn-cakes.jpg” alt=”wb corn cakes” width=”960″ height=”598″/> whistle-britches-8 whistle-britches-10 whistle-britches-5 whistle-britches-9 whistle-britches whistle-britches-4 whistle-britches-3 whistle-britches-2

There are plenty of good reasons to visit Whistle Britches, the new restaurant from chef Omar Flores (Casa Rubia), but the best two right now are the restaurant’s kooky name and Flores’ menu of southern-styled dishes.

At Whistle Britches, Flores has partnered with friends Alex and Nibal Malshi (Carmel restaurant). It’s a team that seems to be working, though WB had only been open two days when I popped in for a visit.

Bright and airy, sunlight spills in from tall glass windows on two walls lined with table seating. Four-tops run along a third exterior wall whose roll-up windows connect to a decked patio dotted with sun umbrellas, tables and booths.

A cocktail bar with tap wines and beers soldiers along the restaurant’s back wall. Pops of lemon yellow, butterscotch and burgundy lend a 1980s game room feel to the space; just in case your brain needed a time warp nudge, Carol King, Chicago and James Taylor tunes drift in. Wooden bird cages and framed poultry art dot the walls. You might never guess the building used to house a failed burger joint (Spork) and a Sonic before that.

Mark LaRoca, whose restaurant experience as a server is unmatched in Dallas, is among the waiters working the floor at Whistle Britches. The staff are rightly proud of their biscuits, tea cup-size affairs that arrive hot and buttery.

For his signature menu item, The Whistle Britches, Flores splits a biscuit then slathers the two halves with honey butter and sweet pepper jelly (a bit too much, actually). In between goes a crisp-fried chicken breast, a $14 price tag and lofty expectations.

He’ll no doubt make a splash with this pickle-brined-then-fried chicken sandwich, but it’s his griddled corn cakes, with their drizzle of Steen’s cane syrup and a few popped kernels of sorghum, that’ll be bringing me back. Then again, maybe the double-cut pork chop on the dinner menu will become the star.

6110 Frankford Rd., Dallas; 972-590-8991. 

 

Recently Published

»

Mi Cocina in Highland Park Village is closing Sunday for the summer

The uber-busy Highland Park Village location of Tex-Mex restaurant ...

»

Circo TX, Le Cirque NYC’s troubled young sibling, has closed

Nine months is all it took for Circo TX, the troubled Dallas ...

»

All-day breakfast spot Hash House A Go Go in Plano has closed

Looks like all-day brunch spot House A Go Go in Plano has closed. An ...

»

Irving-based Del Frisco’s has been sold to the same PE group that owns PF Changs, Uncle Julio’s, Velvet Taco

Del Frisco’s Restaurant Group announced today that they’ve ...

»

Lupe Tortilla brings excellent Tex-Mex to DFW with new Las Colinas restaurant

When I next revise my USA Today story of where to go for the ...

»

Whataburger sold to Chicago-based investment bank, eyes worldwide burger & french fry domination

Texas’ favorite home-grown burger chain is no longer ...

»

After conquering fried chicken and biscuits at Whistle Britches, Dallas chef Omar Flores will take on Tex-Mex with Muchacho

The team behind the excellent fried chicken and biscuits at Whistle ...

»

Former VPN pizza guy at Cane Rosso launching Partenope Ristorante with Southern Italian menu

The historic Titche-Goettinger building at Main Street and ...

»

Bartaco brings top-shelf tequila bar, tacos, even a master sommelier to Preston Center in Dallas

Five minutes after you meet Sabato Sagaria, you’ll be ...