{"id":39865,"date":"2025-07-05T04:30:16","date_gmt":"2025-07-05T04:30:16","guid":{"rendered":"https:\/\/www.europesays.com\/us\/39865\/"},"modified":"2025-07-05T04:30:16","modified_gmt":"2025-07-05T04:30:16","slug":"foodie-fridays-wine-spectator-recognizes-wine-programs-at-a-number-of-dallas-restos","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/39865\/","title":{"rendered":"Foodie Fridays: Wine Spectator recognizes wine programs at a number of Dallas restos"},"content":{"rendered":"

Dallas restaurants honored in Wine Spectator\u2019s 2025 Restaurant Awards<\/strong><\/p>\n

\"\"<\/p>\n

Wine Spectator<\/a> unveiled the winners of its 2025 Restaurant Awards, which honor the world\u2019s best restaurants for wine. This year\u2019s awards program recognized 64 Dallas restaurants<\/a> that earned top honors for excellence in their wine programs.<\/p>\n

\u201cA wine list is a restaurant\u2019s identity in print, and this year\u2019s\u00a0Wine Spectator\u00a0Restaurant Award winners reflect both deep knowledge and a passion for discovery,\u201d Marvin R. Shanken, Editor and Publisher,\u00a0Wine Spectator said in Monday\u2019s press release. \u201cI proudly present the 3,811 restaurants worldwide that earned a Restaurant Award this year\u2014we raise a glass to all our winners.\u201d<\/p>\n

Launched in 1981, the Restaurant Awards represent the world\u2019s 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.<\/p>\n

The Restaurant Awards issue includes exclusive profiles on each winner and the talent behind each of the wine collections that earned them this honor.<\/p>\n

The Restaurant Awards issue becomes available to readers July 15.<\/p>\n

Bread Winners introduces a new loyalty program and anniversary events<\/strong><\/p>\n

\"\"<\/p>\n

This July, Bread Winners Cafe and Bakery<\/a> launches its first-ever customer loyalty program\u2014Bread Bucks\u2014and also celebrates 31 years. <\/p>\n

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. <\/p>\n

Also, to celebrate its 31st anniversary, Bread Winners will host a party on Saturday, July 19. Guests can search for hidden \u201cGolden Bucks\u201d at every location to win prizes and enjoy a throwback selection of nostalgic off-menu favorites from the past 31 years.<\/p>\n

And then \u2014 Thursday, July 24 is National Tequila Day. Bread Winners will feature $18 Patr\u00f3n Tequila Flights at all four locations.<\/p>\n

Ruthie\u2019s launches coffee in South Dallas<\/strong><\/p>\n

Ruthie\u2019s Fueled by GOOD<\/a>, known for its grilled cheese food trucks and new brick-and-mortar (Ruthie\u2019s 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\u00a0and\u00a0Matcha latte each with its own spin. <\/p>\n

Tiffany Derry\u2019s first Roots Chicken Shak franchise to open in Addison this summer<\/strong><\/p>\n

Chef Derry and Tom Foley\u2019s\u00a0T2D Concepts<\/a>\u00a0will debut their\u00a0 franchise model<\/a>\u2014designed to intentionally scale Roots Chicken Shak\u2014with the opening of the brand\u2019s first franchised location in Addison.<\/p>\n

Set to open in late July\/early August at 3748 Belt Line Rd, Suite 118, the newest Shak will be operated by the brand\u2019s first franchisees, Corey and Marian Epperson.<\/p>\n

Hattie B\u2019s brings salads to the menu<\/strong><\/p>\n

\"\"<\/p>\n

Hattie B\u2019s 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. <\/p>\n

\u201cWe wanted to make one salad that will appeal to the most people and knock it out of the park,\u201d Hattie B\u2019s Executive Chef and Vice President of Culinary Brian Morris said in a press release. \u201cOur salad can be the best salad you\u2019ve ever had, or the best guilt-free hot chicken you\u2019ve ever had.\u201d<\/p>\n

The Southern Salad features half-inch-cut chicken tender bites in every Hattie B\u2019s 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.<\/p>\n

The salad\u2019s 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.<\/p>\n

With a nod to Hattie B\u2019s 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.<\/p>\n

Dressings options include: ranch, honey mustard, blue cheese, creamy poppy seed and roasted garlic vinaigrette.<\/p>\n

Hattie B\u2019s Southern Salad is priced at $12.50 and is available at all of Dallas locations.<\/p>\n

\u2013Compiled by Rich Lopez<\/p>\n

\n\tRelated<\/p>\n","protected":false},"excerpt":{"rendered":"Dallas restaurants honored in Wine Spectator\u2019s 2025 Restaurant Awards Wine Spectator unveiled the winners of its 2025 Restaurant…\n","protected":false},"author":3,"featured_media":39866,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,31794,1596,31795,20947,31796,31797,15408,31798,14053,358,31799,3187,67,586,132,5230,68,2969,9963,31800],"class_list":{"0":"post-39865","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-bread-winners","10":"tag-dallas","11":"tag-dallas-restaurats","12":"tag-dining","13":"tag-foodie-fridays","14":"tag-hattie-bs","15":"tag-rich-lopez","16":"tag-roots-chicken-shak","17":"tag-south-dallas","18":"tag-texas","19":"tag-tiffany-derry","20":"tag-tx","21":"tag-united-states","22":"tag-united-states-of-america","23":"tag-unitedstates","24":"tag-unitedstatesofamerica","25":"tag-us","26":"tag-usa","27":"tag-wine","28":"tag-wine-spectator"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114798750863397510","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/39865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=39865"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/39865\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/39866"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=39865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=39865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=39865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}