16 August 6-12, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents ▼ OPENINGS & CLOSINGS HOUSTON WANTS IN THE DALLAS DINING SCENE IS HOT, AND A MICHELIN-STARRED GROUP FROM SPACE CITY IS BUILDING ITS NEXT CONCEPT HERE. BY LISA PETTY H ouston-based Arrels Hospitality has announced its first Dallas restaurant and new concept, Masía. The group’s portfolio includes BCN Taste & Tradition, awarded one Michelin star in the guide’s first Texas edition in 2024, and MAD, a Madrid- style spot with a surrealistic vibe. A third con- cept, Rocambolesc, is a cafe and gelateria that supports a mission to provide opportunities to young adults with disabilities. Not only will it be their first Dallas spot, but it’s also a unique one. A major renova- tion is going down for the space, which is lo- cated in a historic, tree-shaded neighborhood off McKinney Avenue and Fairmount Street in Uptown. They kept the front facade but razed the rest. The menu will focus on Spanish cuisine and hospitality in the style of a “masía,” or Catalan country farmhouse. Chef Lenin Busquet, also boasting Michelin-starred ex- perience across Spain, Mexico, and Peru, will lead the kitchen. She aims to show Dall- asites why Spain is “one of the world’s most celebrated gastronomic cultures.” We’re here for it, chef. What is a Catalan farmhouse? And can we rent it for a month? Because nobody remembers geography class, Catalonia is located in northeastern Spain. Its most well-known city is Barce- lona. The area is bordered by mountains and the Mediterranean coast, and its signature cuisine reflects both distinct landscapes. Think hearty stews studded with seafood or sausage (or both), rustic breads rubbed with ripe tomatoes, and dishes influenced by France, its neighbor to the north. The restaurant, a new build by Dal- las-based Gensler Architects, will seat 86 guests inside and another 20 outside. Early renderings (see below) reflect a sleek, mod- ern design, which will be accented by the private art collection of Arrels founder, Ig- nacio “Nacho” Torras. Masia is currently projected to open this coming winter. ▼ OPENINGS & CLOSINGS PRESTON CENTER PEACOCKING INSIDE SCILLA, THE LATEST CONCEPT FROM THE TEAM BEHIND THE CHARLES BY LISA PETTY S cilla, the newest concept from Duro Hospitality, debuted last Friday, July 17. Named for an ancient myth in which a peaceful seaside village is trapped be- tween two massive monsters, the restaurant focuses on coastal Italian cuisine with a nod to the mythical push and pull between good and evil (more on that later). Decor by Corbin and Ross See of Sees Design provides a lavish backdrop as we’d expect from the group be- hind The Charles, El Carlos Elegante, and Sis- ter–but this time, with an Italian accent. In our interview recently, Duro founding partner Chas Martin shared that Scilla would also aim to fill a gap his team per- ceives in Preston Hollow. “This neighbor- hood has a bunch of great restaurants,” said Martin. “There’s not a lot of super-posh joints, though.” With just a week under its belt, we went in for dinner to put faces with names — or rather, sights and flavors with ideas and concepts. Setting the scene Sidestepping a Rolls parked conspicuously by the front door, we entered Scilla to find a packed house at 6:30 p.m. on a weeknight. In- deed, it has already captured the attention of a certain local clique whose attention is easily captured by anything new and shiny. With Billy Ocean (naturally) playing in the back- ground, the large center bar buzzed with happy hour drinkers. Each of the two dining rooms was filled with couples dressed to im- press. We also spotted some folks who seemed to be friends or family of the owners or staff, as well as corporate types who maybe work in a neighboring office. Or right upstairs. Yep, Scilla sits on the ground floor of an office building near Preston Center. But, while the location may be mundane, the in- terior is anything but … for the most part. As promised, the space has plush banquettes, upholstered club chairs, and paper- and molding-accented walls. The overall im- pression is warm, in varying shades of a Mediterranean sunset. Stunning light fix- tures had us gazing upward for so long we got neckaches, and crisp white blinds cover- ing the dining room windows just managed to camouflage a view of the parking lot. The illusion cracks, however, with a glance to the patio side of the property. Still under construction and visible to half the restaurant, it’s just a bunch of ladders and boxes and other construction junk. It will be finished “soon.” Also worth noting, some two-tops, including ours, are quite small. Things got crowded as the glasses and plates started to arrive. (Mostly) Good catches Scilla’s sommelier was a standout. “Every- thing liquid on the floor is my department,” he said by way of an introduction. We went with an unusual offering, Terrazzo dell’Etna Ciuri Bianco, a medium-bodied white wine made from red grapes on Mount Etna in Sicily. The seafood-heavy menu is divided into sections: cicchetti (like Italian tapas), cold and raw, pastas, al forno, and wood grill. Rather than dictating the ordering of courses, though, our server was quick to point out that there is “no right or wrong way to do it.” We started with hamachi and toro crudo, in which two plates perfectly summed up the whole good-versus-evil situation. The former coaxed sweetness from translucent-fleshed fish via gentle Meyer lemon and finger lime. That tuna, though, lit up our palates with a sur- prisingly spicy, punched-up topper of tomato tartare with yuzu vinaigrette. We’d order them as a pair again. Lobster arancini, however, dis- appointed. The delicate flavor of the lobster was lost within each overly salty, fried rice ball. Next up, pastas fared well, starting with sweet corn cappelletti. Perfectly-cooked lit- tle “caps,” each topped with a dollop of Os- setra, successfully married two disparate elements: earthy corn and luxurious caviar. Each bite served summer-by-the-sea. We also sampled pasta alle vongole, which was chock full of some of the sweetest little clam babies we’ve had in a long time. But thick, unruly strands of pasta in this dish nearly overpowered the clams’ delicacy. Perhaps a thinner cut instead? Happy endings Finally, dessert was delightful. We love an “Is It Cake?” moment, and the Sicilian Lemon delivered. Arriving atop a mound of Italian Ice, the lemon lookalike was actually made from white chocolate, which revealed an interior of mousse and cake with a few taps from a spoon. As we tapped that lemon, the sun set be- yond the white blinds. The room seemed to get a little cozier, a little less showy. Maybe it was the Mount Etna wine, but what was irk- some at the start – tiny table, peacocking crowd – faded along with the light of day. Yes, Scilla feels like a nighttime place. That may change when the patio is completed (soon). Scillia 8111 Douglas Ave., 4:30 - 10 p.m. Monday - Sunday They’re keeping the front facade but not much else. Lobster arancini from Scilla Lisa Petty Lisa Petty Dish from p15
