19 January 11 - 17, 2024 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents is the new tenant of the large space that was originally Chicken Scratch and The Foundry on Pitman Street, which closed in the early days of the pandemic. In 2021, Shane Spill- ers, who owns Eno’s Pizza, bought the large venue along with its kid-magnet courtyard, when it was essentially The Foundry 2.0. Alas, it closed in 2022. Is the third time the charm for this ap- pealing space? Perhaps. The two-acre space has a lot of parts. There’s the massive courtyard that doubles as a small concert venue, plus two restau- rants — one with a kitchen and one with a bar. It’s kind of got everything: cozy indoor seating, tons of outdoor seating, fire pits, TVs, a good bar and robust kitchen offerings. We visited the day after Christmas and it was, likely because of the day, a bit slow. We had a good choice of seats and went with a deep, long booth near the bar. Owner Andrew Popp and his wife Feliza Macias, who is the general manager and chef de cuisine, have worked to re-create the same vibe as the original restaurant but with some additions to spice things up. Alex Fletcher helped design the cocktail pro- gram, which has little twists on a classic cocktails plus some mocktails; drinks range from $11 to $15 (except the mocktails, which are $10). A dozen beers are offered on tap and almost another dozen in bottles and cans. You should want for little in terms of quenching your thirst. We started with a green hummus served with a drizzle of chili oil, toasted sesame seeds and grilled pita bread, and an order of house-made chips with a creamy onion dip that you should slather on everything else that comes to the table. It’s a great all-pur- pose dip/schmear. Both appetizers were crowd pleasers. For mains, there’s a hearty mix of offerings from pasta to steak, birria ramen, sandwiches and salads. The Henry’s Marrow Spiked Burger ($16) — a favorite at the original loca- tion — is made with akaushi beef and comes with two thick slabs of bacon, a generous help- ing of caramelized onions and house pickles. The braised pork tacos ($19) fall under the “for the table” section, and are enough for two, maybe three, diners. Slightly sweet slow-sim- mered pork is served in a skillet topped with a hearty pile of cilantro lime slaw and warm blue corn tortillas. The High Rise Club ($14) is about 16 stories tall, stacked with thick slices of turkey, jowl bacon, and deviled egg salad, along with aioli, swiss and pickle. One flight here might do; two is a meal. Spread extra on- ion dip on this if you still have some. Henry’s is making use of the stage in the large courtyard, hosting live music as well as DJs on the weekends. Once a month there’s live ‘90s karaoke too. Valet parking out front is free. As for the speakeasy cocktail bar, Atwater Alley, an Instagram post says, “All good things come to those who wait...” Happy hour spe- cials run Tuesday through Friday, 4–7 p.m., and get you $3 off cocktails, $4 drafts, $6 house wine and $2 off the shared plates. We’re excited about this reincarnation of both Henry’s and the venue. Good times are to be had here. Henry’s Majestic, 2303 Pittman St. Tues- day – Friday, 11 a.m. – midnight; Friday, 11 a.m. – 2 a.m.; Saturday, 10 a.m. – 2 a.m.; Sun- day, 10 a.m. – midnight. 21+ Only • Rain or Shine DoBrunchTheMorningAfter.com A D Brunch Event VIP Admission 11:00am - 2:30pm 30 Minute Early Entry | Unlimited Brunch Samples | Brunch Cocktails | Welcome Drink Upon Entry Access to VIP Lounge with Exclusive VIP Private Bar & VIP Only Restaurants General Admission 11:30am - 2:30pm Unlimited Brunch Samples | Brunch Cocktails UNLIMITED BRUNCH BITES & SIPS FROM DALLAS’ HOTTEST BRUNCH SPOTS SCAN HERE FOR TICKETS Saturday, March 2nd • Dallas City Hall Plaza PRICES INCREASE SATURDAY, JANUARY 13 BENEFITING: www.dallasobserver.com/signup go to WEEKLY EMAIL D SIGN UP FOR OUR WEEKLY EMAIL LIST for feature stories, movie reviews, calendar picks and more!
