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A Hot New Pop-Up Bar Debuts Inside Downtown Dallas’s Fairmont Hotel

Plus, Plano’s Craftway Kitchen plots a second outpost and more DFW dining intel

a manicured hand holding a rosemary gimlet cocktail in front of an orange and yellow modernist painting
A rosemary gimlet and artwork by chef Katie Symons at Fairmont Dallas’s new pop-up bar Ember
Ember

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Pop-up bar Ember will highlight both art and dishes from its sous chef

A new pop-up bar at Fairmont Dallas will feature dishes, drinks, and artwork from executive sous chef Katie Symons in the hotel’s artist-in-residence space. Symons, who previously worked at the century-old Rocky Mountain resort the Broadmoor, is also a lifelong artist who revived her interest in painting during the COVID-19 pandemic and restaurant shutdowns of 2020.

At Ember, the pop-up, diners can indulge in dishes like the French onion brulée burger, grilled shrimp glass noodles, and drinks like the Fairmont’s smoked old fashioned, while surrounded by larger-than-life Modernist artworks from Symons depicting Dallas’s urban landscape. No word yet on a full timeline for the pop-up, but it is expected to last about a month.

Plano tavern Craftway Kitchen will open a second location in Frisco

Craftway Kitchen, the lively neighborhood hangout in Plano’s Lakeside Market known for its cozy patio and wide-ranging menu, will open a second location in Frisco. The new spot, at 5729 Lebanon Road in the Starwood neighborhood, is expected to open in the first quarter of 2022. Like the Plano location, which opened in 2019, the menu at the Frisco spot will include moderately-priced American cuisine served in a friendly neighborhood tavern setting, with daily happy hours and a weekend brunch. No word yet on an exact opening date.

Hai Hospitality promotes DFW native Rhonda McCullar to chef de cuisine of Uchi

Rhonda McCullar, an Ennis, TX, native who has become known for her vegetarian dishes, has been promoted to chef de cuisine of both Uchi Dallas and Uchiba, according to a statement from Hai Hospitality. McCullar, who joined the Hai team in 2015, initially worked as a sixth grade science teacher while attending culinary school. McCullar, who is herself a vegetarian, developed a reputation for reducing and reusing kitchen food waste, by incorporating unused ingredients into new dishes, and for her artful fish and protein dishes, alongside her vegetarian cooking. She’ll lead the kitchens at both Uchi and Uchiba effective immediately.

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