Roots Southern Table, the much-anticipated restaurant from Dallas chef and Top Chef contestant Tiffany Derry, will officially open its doors this month.
The doors are set to open on Friday, June 18 at 13050 Bee Street, Suite 160, inside Farmers Branch’s Mustang Station development. The restaurant has been in the works since as early as 2016, when Derry announced that she would open Roots Southern Table at Trinity Groves. The location ultimately changed, but Derry’s plans to serve some of her most beloved family recipes have not.
The menu at Roots Southern Table is influenced heavily by her grandmother and the farm that she grew up on. “My grandmother was cooking field-to-table before it was a trend, and always welcomed guests with food,” Derry said in a statement. “The dinner table was the heart of our family where we’d gather for special occasions over fried chicken, fish-fries, and crawfish boils.”
As far as the food is concerned, diners can look forward to a bounty of comforting southern fare, ranging from Derry’s duck fat fried chicken, which has become a staple of the city’s dining scene at her fast-casual spot Roots Chicken Shak inside Legacy Hall. Family favorites like her mother’s recipe for gumbo, plus crawfish-stuffed ravioli and snacks like black eyed pea hummus and cast-iron skillet corn bread.
Roots Southern Table is a long time coming for Derry, who hasn’t helmed a full-service restaurant in Dallas since 2013, when she parted ways with Uptown hotspot Private Social. She’s been plenty busy in the meantime, running Roots Chicken Shak in both Dallas and Austin and appearing as a judge on Top Chef: Portland.
When it arrives, Roots Southern Table will at first only open for dinner service, from 5 p.m. to 10 p.m. Tuesday through Sunday. Brunch and lunch service, plus an expansive outdoor patio space, will follow in the coming weeks.