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Welcome to AM Intel, a (mostly) daily round-up of easily digestible Dallas dining details that every local needs to know. Looking for more intel about where to eat and drink in the Big D? Sign up for Eater Dallas’s newsletter, and follow us on Twitter and Facebook.
More details about all the food offerings at AT&T Discovery District
News broke last month that the upcoming AT&T Discovery District campus revamp downtown will include a massive beer garden with 34 brews on tap, set to arrive on March 2. Now the Dallas Morning News is diving into all the details of the development project, from the 104-foot-tall media wall to new American restaurant Hawthorn, which will serve smoothies and salads by day and steaks at night. There’s also plenty of detail about the food hall, which will include 18 outposts from local restaurateurs. Every space is reportedly spoken for — with a roster full of pizza, ice cream, doughnuts, burgers, noodles, and more — but the list of tenants names isn’t out yet.
A new ax-throwing bar is headed to Deep Ellum
There will soon be a new place to hurl axes in town: CultureMap Dallas reports that Whiskey Hatchet will open up at 2801 Virgil Street in Deep Ellum. Its owners operate a similar ax-throwing bar in Florida, and the plan is to offer craft cocktails alongside the ability to throw axes at targets, which apparently appeals to some people. Expect Whiskey Hatchet to open later this spring or summer.
Chino Chinatown’s replacement just announced
The Trinity Groves space that served as home base for Chino Chinatown for six years will soon see a new restaurant serving handmade dumplings and hand-pulled noodles. The newcomer has a name that is arguably offensive: Sum Dang Good Chinese. It will be led by Chef Weigou Cai, formerly of Wu Wei Din and Royal China. Dishes will include sweet and sour baby back ribs, beer can chinese chicken and a gigantic crab soup dumpling called a “Humpty Dumpling.” A renovation is in the works to change up the space’s color scheme and open the dining room to the kitchen so diners can watch chefs at work at noodle and dumpling stations.
