The Scoop: Ferris Wheelers Backyard BBQ to Open, and More

The Scoop: Ferris Wheelers Backyard BBQ to Open, and More

https://www.dmagazine.com/food-drink/2017/09/the-scoop-ferris-wheelers-backyard-bbq-to-open-and-more/

There’s not always enough time in the day to skim a lengthy, re-worded press release that’s been stamped with “breaking” or “exclusive.” And some stories don’t warrant an entire page of prose. Each week we’ll gather the most important tidbits of Dallas food news and post them here, on SideDish. Because sometimes all you need is the scoop.

Ferris Wheelers Backyard BBQ to open later this month: The barbecue restaurant from Dallas-based This & That Concepts (Parlay, High Fives, Tiny Victories, Whipper Snapper) will open in the Design District later this month. The restaurants offers a 7,000-square-foot patio and a 50-foot running Ferris wheel. According to the release:

“Head pitmaster Doug Pickering is the mastermind behind the delicious menu, which features Texas staples such as brisket, ribs, house-made sausage, honey-brined smoked turkey breast and Carolina-style pork shoulder. The southern-influenced sides include smoked barbecue beans, smoked green beans, barbecue mac & cheese, jalapeño bacon cole slaw, and southwestern potato salad.”

Ferris Wheelers Backyard BBQ is located at 1950 Market Center Blvd.

Asian Mint opens at Inwood Village: This is the third Asian Mint outpost. The 70-seat restaurant is located in the former Café Istanbul space and is aesthetically similar to its sister locations with clean lines and a bright green interior. The restaurant is slated to open on September 15.

Gather Kitchen offers breakfast: The new fast-casual restaurant, located in Thanksgiving Tower, is now offering breakfast. Specialty bowls include “Norwegian Breakfast” with sweet potato noodles, onions, smoked salmon, and free-range scrambled eggs; “Mexican Breakfast” with sweet potato noodles, black beans, bell peppers, onions, and cage-free breakfast chicken sausage; and “Vegan Breakfast” with quinoa, mushrooms, caramelized onions, roasted tomatoes, and avocado. Breakfast is available Monday through Friday from 8 a.m. until 10 a.m. and Saturday from 10 a.m. until 3 p.m.

Have a scoop? Send it to catherine.downes@dmagazine.com

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