Dallas restaurants honored in Wine Spectator’s 2025 Restaurant Awards

Wine Spectator unveiled the winners of its 2025 Restaurant Awards, which honor the world’s best restaurants for wine. This year’s awards program recognized 64 Dallas restaurants that earned top honors for excellence in their wine programs.

“A wine list is a restaurant’s identity in print, and this year’s Wine Spectator Restaurant Award winners reflect both deep knowledge and a passion for discovery,” Marvin R. Shanken, Editor and Publisher, Wine Spectator said in Monday’s press release. “I proudly present the 3,811 restaurants worldwide that earned a Restaurant Award this year—we raise a glass to all our winners.”

Launched in 1981, the Restaurant Awards represent the world’s only program focused exclusively on restaurant wine service. They are assigned on three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award, with 2,010; 1,704; and 97 winners this year in each respective category.

The Restaurant Awards issue includes exclusive profiles on each winner and the talent behind each of the wine collections that earned them this honor.

The Restaurant Awards issue becomes available to readers July 15.

Bread Winners introduces a new loyalty program and anniversary events

This July, Bread Winners Cafe and Bakery launches its first-ever customer loyalty program—Bread Bucks—and also celebrates 31 years.

Beginning Monday, July 1, Bread Bucks will reward guests for dining at BW with perks and promotions for guests. With every visit, customers will earn 5 Bread Bucks for every $1 spent when they dine in or order directly. Bucks can be earned by signing on to the program; Double Bucks at luncthime Mondays-Thursdays; birthday month exclusives and more.

Also, to celebrate its 31st anniversary, Bread Winners will host a party on Saturday, July 19. Guests can search for hidden “Golden Bucks” at every location to win prizes and enjoy a throwback selection of nostalgic off-menu favorites from the past 31 years.

And then — Thursday, July 24 is National Tequila Day. Bread Winners will feature $18 Patrón Tequila Flights at all four locations.

Ruthie’s launches coffee in South Dallas

Ruthie’s Fueled by GOOD, known for its grilled cheese food trucks and new brick-and-mortar (Ruthie’s Cafe), has added a full coffee bar to its spot in South Dallas. The team now serves a full menu of coffee drinks made with beans from Tre Stella, a Black-owned roaster in Addison. Some exclusive coffee drinks include Nutella latte, Horchata and Matcha latte each with its own spin.

Tiffany Derry’s first Roots Chicken Shak franchise to open in Addison this summer

Chef Derry and Tom Foley’s T2D Concepts will debut their  franchise model—designed to intentionally scale Roots Chicken Shak—with the opening of the brand’s first franchised location in Addison.

Set to open in late July/early August at 3748 Belt Line Rd, Suite 118, the newest Shak will be operated by the brand’s first franchisees, Corey and Marian Epperson.

Hattie B’s brings salads to the menu

Hattie B’s Hot Chicken announced the launching The Southern Salad, a new permanent menu entree, to join its selection of hot chicken dishes. This is the first major addition to the menu in almost 10 years. But this also gives diners a healthier option.

“We wanted to make one salad that will appeal to the most people and knock it out of the park,” Hattie B’s Executive Chef and Vice President of Culinary Brian Morris said in a press release. “Our salad can be the best salad you’ve ever had, or the best guilt-free hot chicken you’ve ever had.”

The Southern Salad features half-inch-cut chicken tender bites in every Hattie B’s heat level, fried or grilled. Guests can also choose their preferred spice level, dipped or dry heat, or no heat all all by opting for Southern style or a new nonspicy option, Sweet & Smoky dry rub.

The salad’s mixed greens base includes spring mix, romaine, green leaf lettuce, ribbon-cut carrots and red cabbage and is customizable with options including crispy hardwood smoked-bacon and Tillamook Farmstyle sharp cheddar.

With a nod to Hattie B’s meat-and-three restaurant roots, the salad can also be topped with a sweet corn succotash featuring corn, black-eyed peas, bell pepper and thyme before being finished with a generous amount of toasted cornbread croutons.

Dressings options include: ranch, honey mustard, blue cheese, creamy poppy seed and roasted garlic vinaigrette.

Hattie B’s Southern Salad is priced at $12.50 and is available at all of Dallas locations.

–Compiled by Rich Lopez

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