12 September 10 - 16, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents What specifically do you love about East Dallas? JB: “It’s a great mix of people of all ages and all backgrounds, and everybody’s been very supportive of us. We both live over here, too. So when this space became avail- able, we wanted to jump on it, and we knew that our next concept was going to be Medi- terranean.” Why Mediterranean? AR: “It’s just the way people are eating in general. We also needed a concept that lends itself to group dining. When you say Mediterranean, you get a different answer from everybody, so we’re excited to put out our version.” What is your version going to look like, or taste like? JB: “The name Corsaire refers to pirates on the Barbary Coast during the days of the spice trade. When you look at all the coun- tries involved, whether it’s Morocco, Syria, Lebanon, Israel, Spain or France, there are similar dishes, similar spices, and a lot of crossover. We want to take all of that, put our spin on it, and make it approachable. We don’t want to be traditional in any way.” Can you give us a few examples from the up- coming menu? JB: “We’ll have a raw bar section, which does well for us down at Goodwins. Our dips and spreads will include traditional choices, and other fun stuff like our Mu- hammara, which will use pecans. We’re also doing Berbere-spiced wings with pre- served lemon, ranch, and a Spanish Cazu- ela with red shrimp, garlic, and olive oil. We’ll have a kebab section, whole fish, a half chicken, and steaks.” AR: “And we’re going to have a bread room.” Gonna need to hear more about that bread room. AR: “We’re going to make probably three different kinds of bread here. Bread just goes so deep with people–the smell, the steam, tearing it, sharing it. When I think about what people will say when they leave the restaurant, I want them to talk about the bread.” It’s great that the idea of sharing and commu- nity are built into the concept. AR: “Some people want to come in and snack, some people want to come in and try everything on the menu. We will have a menu that’s set up so that people can use it in both ways and not be pigeonholed.” Now can we talk about the patio? You’ll be opening at peak patio season in Dallas. AR: “The patio is going to be a big compo- nent for us. Right outside, it will be a little more formal and covered. Then, the far pa- tio is going to be kind of like a Lake Como feeling with cast iron umbrellas.” JB: “We really do want this place to be very transportive. I want people to walk in the door and think, ‘I’m not in Dallas, Texas, anymore.’” Like a little escape. AR: “Yeah, where it’s like you can come in here and spend multiple hours. You can start with a group of six and grow to ten. I really want to be 50 percent restaurant, 50 percent bar.” JB: “We’ll have a really cool low-ABV cocktail menu, aperitivo-style light drinks that you can have throughout the meal to go along with the food. You can sit here for a while. I think it’ll be really fun.” ▼ FORT WORTH WESTWARD IF YOU’RE LOOKING TO EXPAND YOUR DINING MAP, WE TRACKED DOWN COWTOWN GEMS. BY LISA PETTY I t’s not that we don’t like Fort Worth …we just like Dallas more. Just kidding. Seri- ously, though, it’s fun to take a little road trip out west for a taste of what the neigh- bors are cooking. But you shouldn’t just go knocking on any ol’ door – as anyone who has ever gotten indigestion from a tourist trap in the Stockyards can attest. Today our exploration of hidden gems continues with a focus on Fort Worth. The following list includes longtime classics to visit (or revisit), as well as hidden gems per- fect for refueling after a trip to the museum, a concert, or day at the zoo. Heck, they could be worth the drive all on their own. Margie’s Italian Gardens 9805 Camp Bowie West Blvd. Founded in 1953 by Margie “Mama Meat- ball” Walters, this historic spot most recently changed hands in 2023. Not to worry, though, as current owners Gigi Howell and Bourke Harvey of Westland Hospitality are committed to preserving Margie’s traditional feel and fla- vor. It’s only open for dinner, but that may be a good thing, as a nap is required after a hearty plate of veal osso bucco with parmesan polenta or house-smoked beef tenderloin over linguine. Thai Zen 4220 W. Vickery Blvd. Rumor has it, this long-running little cafe used to be a favorite stop for Harrison Ford when he brought his chopper in for mainte- nance at Bell Helicopter. If we had to take a guess, we could totally see Han Solo savoring red curry chicken, pineapple fried rice, or spicy drunken noodles on the reg. And he’d take two orders of sticky rice with custard and fried bananas to-go. We’re sure of it. Tesoro Mexican 2919 Race St., This family-owned gem is only a few years old, highlighting all-day breakfast in a super-cute setting. What to get? Well, with a nickname like “La Casa de los Chilaquiles,” you’ve gotta try their take on the morning chips-and-salsa dish. Choose from tradi- tional style, divorciados,(“split” between red and green sauce), or birriaquiles tricolor (loaded with sauce, birria, sour cream and cheese). All come with eggs, your way. Feel- ing more like lunch? They’ve got that, too. Oh, and don’t sleep on the Café de Olla (not that you possibly could). Paris Coffee Shop 704 W. Magnolia Ave. This Near Southside neighborhood spot is a real icon, with 2026 marking its 100th year in business. The wide-ranging menu includes options for breakfast, lunch, and dinner, with breakfast served all day. Also available daily, the Blue Plate Special is a great choice, whether meatloaf, chicken and dumplings, or another comforting classic. End on a “pie” note with a fresh-baked slice. Finally, a bit of trivia: The cafe’s name comes from its founder, Vic Paris, not the city in France. The Amber Room 334 Bryan Ave. This speakeasy-style hang is hidden in- side Wishbone & Flynt, accessible through an unmarked door off of Bryan Avenue. Whether or not you partake of the main restaurant’s smoked redfish eggrolls, chicken lasagne, or another dish from the varied menu, it’s worth a trip to the Amber Room to soak up some Prohibition-era vibes. And you could also soak up a couple of whisky-soaked Blackberry Birdies while you’re at it. Tu Hai 3909 E. Belknap St. Another family-owned Fort Worth gem, Tu Hai turns 40 this year. With a menu of- fering almost every favorite Vietnamese dish, you’d be hard-pressed to find a craving here that can’t be satisfied. Fresh spring rolls? Check. Banh mi on chewy baguettes? Check. Maybe save your trip ‘til it’s nice and chilly, though, because the extensive soup section deserves your attention. In addition to many pho variations, slurpable bowls in- clude sup rao cai (vegetable beef), mi sup (pork and seafood with noodles) and more. Lisa Petty Lisa Petty The Corsaire is expected to open next month. Chilaquiles from Tesoro in Fort Worth. Good Eats from p11
