* Bite City Grill, Dallas transplant Chef Eddy Thretipthuangsin’s new global cuisine spot in Montgomery Plaza, begins lunch service on Monday. New dishes exclusive to the lunch menu include a shrimp BLT, short rib sandwich, salmon flatbread and a pulled pork sandwich with blue cheese cole slaw. The menu will also include several dishes from the dinner menu. Happy hour also begins Monday. Lunch will be served 11:00 a.m. – 3:00 p.m. daily, including Saturday and Sunday (no separate brunch menu yet).
* Fort Worth has another weekend late night dining option. The recently opened burger/beer resto Brewsters West 7th will stay open until 2:00 a.m. Friday and Saturday, with the kitchen closing at 1:00 a.m. I haven’t eaten there yet, so I can’t attest to the quality of the food. Once I go, I’ll post a link here with my thoughts on the place.
* Rodeo Goat has introduced a few new menu items, including the cheekily named “Steaming Pile.” It’s a one-upped version of Velvet Taco’s “Crisp Tots & Local Egg”, the main difference being that RG’s tots are jalapeño-cheddar and bigger and thicker than those at Velvet Taco. But they come with the same toppings – goat cheese, a fried egg, bacon bits and cheddar. But boy, oh, boy, RG’s are also drizzled in truffle oil and VT’s are not! Who shall win this tater tot tiff? This summer the second location of Rodeo Goat will open in Dallas’ Market Center Boulevard.
* Escape Hatch Dallas has reported that Mi Cocina founder Mico Rodriquez will open additional locations of his comeback restaurant, Mr. Mesero, including one sometime somewhere in the cultural district.