16 August 28 - september 3, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents that expense account snow-aged dream is labeled as Japanese wagyu, specifically, which is quite pricey and hard to find in these parts. And if we’re in Dallas eating steak, you can bet we’re acting like we understand ev- erything the sommelier says. The wine list is as important as the steak menu. Barb Werley holds the keys to the wine cellar at Nuri. She is one of 14 master sommeliers in Texas and among 34 female master som- meliers globally. She has also worked at Caesars Palace and Pappas Bros. Let her guide you if you go. We took a peek at the TABS report, which pulls alcohol sales each month from the Texas Comptroller. Interestingly, Nuri wasn’t in the top 20 in June, as it had been in the past. Last December, just months af- ter opening, Nuri reported a bit more than $475,000 in alcohol sales. In May, it re- ported about half of that: $220,178. In June, it was down to $153,709. For com- parison, Al Biernat’s steakhouse reported $458,924 in June and Nick and Sam’s $446,878. Oh goodness, Dallas loves shiny new things, but in the long run, it has to keep din- ers entertained. We haven’t been to Nuri, but we hope the June numbers were just a blip in the fickle Dallas dining scene. The other two restaurants noted in the article were Sunny’s Steakhouse in Miami and La Tete d’Or in New York City, from Daniel Boulud. ▼ BURGERS AND CHICKEN-FRIED STEAK DUDLEY ON HENRY THIS NEW RESTAURANT AND BAR HAS A BIG-NAME CHEF MAKING LARGE BURGERS AND BIG PLATES OF CHICKEN-FRIED STEAK. BY SIMON PRUITT J ust in time for the kick-off of the NFL season, a new sports bar and grill is opening on Henderson Avenue. Dudley’s Sports Grill is a bar concept that first opened in Rockwall just over a year ago and will host a grand opening in Dallas on Thursday, August 28. Chef Eric Friedline is at the helm here; he also manages the bar at sister concept Boxcar (one of our favorite new spots). Fre- idline was a 2019 Rising Star Chef of the Year at the Tastemakers Awards and a man- aging partner at this new spot. His resume includes Chamberlain’s, Petra and the Beast, Sevy’s Grill and Monarch. The menu is a trip through classic Texas bar fare, with a bit of an elevated Southern twist. Look for big burgers, chicken sand- wiches, hot wings, smoked brisket deviled eggs, roasted poblano polenta and butter- scotch bread pudding. We’re most excited for the Texas-sized charcuterie board, which will feature meats from Kuby’s and Jimmy’s Food Store. On week- ends, a brunch menu is available from 10:30 a.m. un- til 3 p.m. Dudley’s is in the space formerly occupied by Smithy, complete with a redesign to include 41 flat- screen TVs, LED video walls and a wrap- around ticker with the latest scores. A continuous sports ticker wraps around the front bar with real-time score updates. Look for a complete sports schedule from football to playoff baseball and late-night UFC. There’s a turf patio outside and lots of mounted animals on the walls, plus one massive black bear. A mural from Dallas art- ist Jonathan Freeman brings it all together. Dudlwy’s leans into the “big game” en- gery, as well as live music, trivia, music bingo and a poker night. There’s also daily valet service, so you won’t have to deal with the Knox-Henderson parking gauntlet. Jordan Carson, Gabriel Rhodes, and Pat- rick Gorman created the concept. The bar and restaurant are named after Carson’s great-grandfather. Eric Friedline, formerly of Sevy’s Grill, will serve as Dudley’s execu- tive chef, cooking over an in-house wood- fired grill. Dudley’s is located at 2927 N. Henderson Ave. Monday - Friday from 11 a.m. to 2 a.m.; Saturday - Sunday 10:30 a.m. to 2 a.m. Kayla Enright Nuri has received high praise as an elegant steakhouse. City of Ate from p15 THE MENU IS A TRIP THROUGH CLASSIC TEXAS BAR FARE, WITH A BIT OF AN ELEVATED SOUTHERN TWIST.
