clock menu more-arrow no yes mobile

Filed under:

Hawaiian Plate Lunches Will Soon Descend on Dallas-Fort Worth

Plus, there’s a new vegan “butchery” in Dallas and more dining intel

a Hawaiian-style plate lunch in a takeout container including white rice, macaroni salad, pulled pork and teryaki chicken
Hawaiian Bros is planning a massive expansion for North Texas this year.
Hawaiian Bros/Facebook

Welcome to AM Intel in the time of coronavirus, a round-up of the city’s newest bits of restaurant-related intel. Follow Eater on Facebook and Twitter for up-to-date details on how COVID-19 is impacting the city’s dining scene.

Hawaiian Bros plans for ambitious North Texas expansion this year

Hawaiian Bros, the fast casual Polynesian restaurant known for its plate lunches, is set to open its first brick-and-mortar restaurant in Texas in late Spring. The restaurant, at 4732 Bryant Irvin Road in Fort Worth, will be the first of 14 spots in locations like Denton, Frisco and Upper Greenville.

Hawaiian Bros, which opened in Kansas City in 2018, launched a ghost kitchen in the Dallas are in 2020. It’s known for slow-roasted pork and macaroni salad plate lunches, plus dishes like huli huli chicken, Spam musubi, and Dole whips.

New pizza joint will bring Asian twist to Oak Cliff

A new pizza spot with a unique pedigree is coming to the historic TyPo development in Oak Cliff. Owner Alex Ham is a commercial photographer by trade, but while living in South Korea, he decided to open a New York-style pizza joint in the infamously ritzy Gangnam neighborhood of Seoul. He ran that restaurant for three years before retuning to Dallas. Now he’s planning to bring that expertise to Neony Pizza Works, a restaurant that will serve up semi artisan-New York style pizza with an Asian flair, according to The Advocate. The restaurant, the first in the development, could open as soon as June.

Vegan “butchery” brings steak and ribs to North Texas

Non-meat eaters can still enjoy barbecue thanks to Boneless Butcher, a new startup serving meatless steaks and “ribz” in North Texas. Founder Crystal Gomez, a longtime vegan, wanted to help other transition to meatless diets, so she created the company, which sells nonmeat barbecue online and at vendors like food truck Snow on the Rocks and Mashup Market. The dishes are made with seitan, chickpeas, mushrooms, onions, and garlic, according to Culturemap. For now, Gomez only offers the two dishes, but she has plans to eventually open a full-blown vegan butcher storefront some day.