Within the sight of diners at an open kitchen bar, doughy wrappers are stuffed with savory fillings by the practiced hands of Royal China's "dumpling ladies." In Yu-Xia Zhong's hometown in northeastern China, everyone knows how to make dumplings—young, old, male, female—because the jiaozi make up the main part of the region’s diet. And before Hwa-Juan Shen and her husband immigrated to the United States, they owned a restaurant in Shanghai where she perfected her dumpling-making technique. The women join forces at one of Dallas's oldest Chinese restaurants, where they churn out the specialty dish, xiao-long-bao, also known as soup dumplings. They hand-stuff each tiny envelope with pork, chicken, shrimp, or vegetables before steaming them.
Royal China opened in 1974, a joint venture between a retired Chinese army colonel and attaché and a Taiwanese chef. Many of the restaurant’s original customers continue to fill its tables in search of both traditional and inventive Chinese fare. While one staffer hand-pulls noodles to make the city of Lanzhou’s signature soup, another bedecks wontons with shrimp, avocado, and Asian mustard to make the house's version of tostadas. The chef’s specialties include a classic, Beijing-style crispy duck and a seafood hot pot reminiscent of the jacuzzi at King Triton’s castle. Though the kitchen may present a blend of new and old, the restaurant itself is fully modern—the Dallas Observer named Royal China's 2008 renovation the Best Iconic Eatery Makeover.
The Purple Cow is your spot for gourmet burgers, hand-dipped shakes and diner specialties, along with regional favorites you won’t find anywhere else. As if that weren’t enough, our friendly service and fun atmosphere make every visit an event to remember!
The tradition of Sonny Bryan?s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan?s Barbecue history. February 13, 1910, marked the opening of Elias Bryan?s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William ?Red? Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias? grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan?s Smokehouse.
Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalape?o sausage to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel?s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse?s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.
Even though Ku Sushi & Japanese Cuisine’s sushi chefs put all of their techniques on display while working at an exposed sushi bar, diners don’t dare to attempt recreating the rolls at home. The inventions feature complex combinations of seafood, veggies, and special sauces, and many hit the deep fryer before being ushered out to tables. Among the menu’s many unusual sushi creations is the Cowboy roll in which marinated steak, avocado, and cucumber unify beneath a drizzle of sweet sauce applied with a saturated lasso. Behind the steam wafting from blistering grills, chefs also prepare hot entrees, including tender, barbecued short ribs and garlicky filet mignon with ginger sauce. Pours of imported Sapporo and Kirin Ichiban help to wash down the bitter pill of below-average chopstick skills.