16 November 20 - 26, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Double D’s as some of Dallas’ best places to spend a night dancing. But lovers of music have been missing the grungy, house-party vibe that Beauty Bar once offered. On our first visit to Boogies, a checker- patterned floor set the stage for a hypnotic evening. The mood elevated with a disco ball reflecting a color, a rotating spectrum of flashing lights. Gatewood set the mood with hip-hop and electronic sounds over a high-fidelity sound system with a room full of people not wasting a moment to dance. At the bar, choose from a multitude of cocktails, but we highly recommend trying Boogies’ canned cocktails, ideal for holding while on the dancefloor and minimizing spillage. A couple of these cocktails include the Boogie Juice, a boozy spin on Sunny D, and the Sweet Thing, a paloma with touches of Mexican candy. In the weeks since its opening, several of Dallas’ favorite DJs have spun sets at Boogies, including Sober, Ish D and Brandon Blue. The music draws in a diverse crowd, outfits ranging from flashy, to theatrical, to revealing. It does no one any favors to rank dance venues, as each one offers a different feeling and aesthetic. LadyLove is where you go to dive deep into the lore of the music and its artists. DoubleD’s balances a cozy, nostalgic environment with energetic tunes. Beauty Bar delivered an equal mix of grungy and sexy. Boogie’s is all about the dancing and the music, and the people who love these things. ▼ DRINKS ALL THE APEROL DOES IT MAKE SENSE THAT PARK CITIES IS LARGEST CONSUMER OF APEROL? BY LAUREN DREWES DANIELS I l Bracco is a cool-kids table at the swank Preston Center in Dallas. In a land of scenes to be seen, it requires shades and reservations. The modern Italian restaurant is part of the Western Addition restaurant group, founded by Robert Quick, who previously worked for Thomas Keller at Ad Hoc and Bouchon. The food is very good; refined pasta dishes, salads and clean proteins. They make most things in-house daily, including bread, pasta and desserts (try the olive oil sundae). The menu covers fresh, light salads to big bowls of pasta and meatballs. Dishes like a spicy gemelli and marsala trumpets are the upgrades Park City clientele likely appreci- ates. A simple salad — like the Tuscan grains with beautiful, large, tender shrimp and fresh farro — or a roasted chicken dish, is done with finesse. The appreciation is evident, as evidenced by the near-constant standing room only at the door, where people wait to get in. The bar program is doing some hard work here, though. This past September, the res- taurant, which is just over 3,000 square feet, sold almost $300,000 in alcohol. In the past year, they’ve cleared $3.5 million according to TABSReport, which tracks alcohol sales from the Texas State Comptroller’s office. And a lot of that is coming from one source: The Bracco, a frozen Greyhound with Aperol, New Amsterdam and grapefruit served from an always busy slushie machine. The pink-ish Bracco, which is fresh, light, and not overly sweet (a key feature for longevity), is so popular that the restau- rant goes through more Aperol (a vibrant reddish-orange Italian aperitif) than any other restaurant in North Texas. “Each month, the team pours more than 100 litres of Aperol, serving up 2,700 Braccos at $17 a piece,” from a press release. Factoring in the restaurant group’s other three restau- rants in Dallas and Houston, the amount dou- bles, making Western Addition a significant contributor to Aperol’s surge in Texas. (But don’t tell the crew from White Lotus, which was filmed in Season 2 in Italy, and Aperol Spritzes were the preferred stage prop.) The inspiration of The Bracco is a Grey- hound cocktail, traditionally made with just two ingredients: grapefruit and vodka or gin. This particular one is jazzed up with fresh Texas Ruby Red grapefruit and Aperol. The Western Addition is even trying to get a trademark on the cocktail’s name: The Bracco (which means “hounds” in Italian). The great news here is that you can buy these by the half-gallon. And with the holi- days quickly approaching, if you need to sign up to bring something for the potluck, you could totally fill that pot with ice and plop the container in it. It’ll set you back $85. ▼ OPENINGS LIMOS AND HARPS SWANK NEW JAPANESE WAGYU OMAKASE WILL OFFER AN AI-DRIVEN ART EXPERIENCE, ‘JACKET STYLERS,’ A LIMO SERVICE AND PRIVATE DINING ROOMS. BY AAREN PRODY I n case you haven’t noticed, things are get- ting experimental around Dallas. Brand- new restaurants are trickling in by the month, some unannounced, and others that continue the quest to find out which new Dal- las restaurant will be the latest and greatest. And the newest, Jo’Seon Wagyu Omakase, isn’t subtle about the exclusivity they aim to bring to the proverbial table. On Wednesday, Dec. 3, Dallas’ first-of-its-kind Japanese Wa- gyu omakase restaurant will open at 1628 Oak Lawn Avenue in the Design District. Owner Mike Baird and co-owner, execu- tive chef Danny Shin, have huge aspirations for the restaurant, which is clear in the press release we received, chock-full of buzz- words that Dallasites love. The duo promises Jo’Seon to be one of the city’s most luxurious and immersive din- ing experiences. Naturally, seating is ex- tremely limited with only one seating for lunch and two seatings for dinner in the main dining room each day. Each seating is a curated exploration of flavor that features premium cuts of A5 Wa- gyu flown in from Japan six days a week, paired with uni (sea urchin), truffle, caviar, scallops and other rare ingredients. Chef Shin is sharing his commitment to transpar- ency and excellence by presenting a certifi- cation tableside with each cut of wagyu. The menu will rotate every two months, so that each visit is something new, unique and inspiring. The main seating is a wagyu-focused 12-course dinner that fuses Korean culinary techniques and modern American hospitality, they say, will “transcend ordinary dining.” The signature 12-course experience will cost $160 per person (before taxes, fees and beverages), and the 18-course meal will cost $250+ per person, in six or eight-seat private dining rooms. Honestly, not bad for what it is. Included in the space is a bar and patio that is available for walk-ins only. It will serve Korean-inspired small plates and the special bar program menu by JP Park. Some of the most interesting details about Jo’Seon: it’s seeing through its prom- ise of having a private limo service available through advanced reservations, subject to supplemental fees; private dining rooms will have something called “jacket stylers” who will keep “wraps fresh,” and if either of those weren’t enough; the dinner bill is pre- sented inside a chocolate egg. It will be interesting to see how each of these experiences comes together across the 4,700-square-foot space. A more down-to- earth experience happening on the patio and at the bar, while the main dining room promises to be one of a kind. We’re sure they thought of that, though. Courtesy Jo’Seon Jo’Seon Dallas three-combo fish. City of Ate from p15
