{"id":689081,"date":"2026-03-29T01:03:29","date_gmt":"2026-03-29T01:03:29","guid":{"rendered":"https:\/\/www.europesays.com\/us\/689081\/"},"modified":"2026-03-29T01:03:29","modified_gmt":"2026-03-29T01:03:29","slug":"pangea-reopens-in-downtown-dallas-with-a-global-menu","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/689081\/","title":{"rendered":"Pangea reopens in downtown Dallas with a global menu"},"content":{"rendered":"

Pangea has just reopened its doors, this time in downtown Dallas<\/a>. For several years, it was a highly successful restaurant in Garland, and now it has a higher profile right in the heart of the city.<\/p>\n

This is a place whose name says it all. As we learned in school, more than 350 million years ago, there was a single continent, Pangea. And that\u2019s where the concept for this restaurant comes from.<\/p>\n

\u201cA true definition of Pangea is that it\u2019s global cuisine,\u201d said Kevin Ashade<\/a>, chef and owner of Pangea. \u201cHere we serve Japanese, Asian, Caribbean, African, Italian, French, Chinese, Mexican\u2014 you name it.\u201d<\/p>\n

Pangea was a successful restaurant in Garland until last year, when Ashade closed it to focus on opening his Dallas location.<\/p>\n

Restaurant News<\/p>\n

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\"Chef<\/p>\n

Chef Kevin Ashade pictured at Pangea Dallas, Wednesday, March 18, 2026, in Dallas.<\/p>\n

El\u00edas Valverde II \/ Staff Photographer<\/p>\n

The Garland location was twice as large, with a capacity for 400 people compared to the 200 who fit in the downtown location, but Ashade is committed to staying in this location permanently.<\/p>\n

\u201cOnce you\u2019re in the suburbs, you have to be a destination, and we were a destination,\u201d Ashade said. \u201cBut in downtown, there is a lot of business; people live here, and every day there are people coming to eat.\u201d<\/p>\n

The menu reflects the chef\u2019s philosophy. Pangea serves a selection of eight cuisines, like sushi, ranging from the traditional California roll to signature rolls like the Amado Special \u2014 created by chef Amado Barriga, who runs the sushi bar \u2014 featuring shrimp tempura, avocado, habanero, jalape\u00f1o, salmon belly, fatty tuna, black caviar, ponzu and crispy onions.<\/p>\n

\"A<\/p>\n

A selection of dishes at Pangea Dallas pictured, Wednesday, March 18, 2026, in Dallas.<\/p>\n

El\u00edas Valverde II \/ Staff Photographer<\/p>\n

Diners can also order stuffed salmon, ribeye, lamb shank, peri-peri chicken, fried rice or something French, like a dish called Have Merci (Ashade\u2019s coq au vin), among other things.<\/p>\n

The space at Pangea also reflects the concept created by Ashade. Vessels of various materials and sizes evoke a sense of something antique yet elegant, and the covered patio is adorned not only with plenty of plants and earthy colors but also with state-of-the-art air conditioning units that ensure it stays cool even in the summer.<\/p>\n

Ashade was born in Nigeria but grew up in London and later in Dallas. He knew from childhood that he wanted to be a chef. While other kids were watching cartoons, he watched the Food Network and fell in love with the art of cooking.<\/p>\n

\"A<\/p>\n

A view of the patio dining area at Pangea Dallas, Wednesday, March 18, 2026, in Dallas.<\/p>\n

El\u00edas Valverde II \/ Staff Photographer<\/p>\n

\u201cNow I work 120 hours a week, but it\u2019s worth it for this place, which I want to be here for the next 20, 30 years,\u201d Ashade said. \u201cThat is the true vision I have.\u201d<\/p>\n

His next goal is to turn Pangea into a national brand, opening restaurants in major U.S. cities and offering his global cuisine concept.<\/p>\n

Pangea is at 1910 Pacific Ave #1400, Dallas. pangeadallas.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Pangea has just reopened its doors, this time in downtown Dallas. For several years, it was a highly…\n","protected":false},"author":3,"featured_media":689082,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5135],"tags":[5229,27144,1596,14052,2105,9733,9063,24001,358,3187,67,586,132,5230,68,2969],"class_list":["post-689081","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dallas","tag-america","tag-chefs","tag-dallas","tag-downtown-dallas","tag-food-and-drink","tag-restaurant-news","tag-restaurant-openings","tag-sushi","tag-texas","tag-tx","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116309774068866005","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/689081","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=689081"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/689081\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/689082"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=689081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=689081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=689081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}