Downtown Dallas restaurant and cocktail bar, The Woolworth, reopened to the public after closing for renovations and a menu revamp.
After a decade of serving Dallas, Partner and Chief Experience Officer of HattenLuke Hospitality Group, Brandon Luke, is excited to reintroduce the restaurant.
“Our intention with the new updates is to return to the roots of what made us thrive when we first opened in 2013, while continuing to elevate our menu to push the boundaries on what our guests have come to know and love about us over the past 10 years," Luke said. "We are ready to start a new chapter and can't wait to show you what we have in store.”
Leading the new culinary program is Chef Ronald Von Hatten, partner and head chef of the HattenLuke Hospitality Group. “The Woolworth has always been a great place to grab cocktails with friends over shared bites, but with the revitalized space we wanted to offer a more robust menu where our guests could enjoy a full dinner featuring internationally inspired fare,” said Chef Von Hatten.
New dishes added to the menu include the Salmon Crudo, which is sockeye salmon topped with pickled shallots and citrus vinaigrette, and the Lobster "Rangoon" Spring Roll. Other standout menu items include the Italian Flatbread with pecan smoked mozzarella, soppressata and a drizzle of spicy copra nectar; the Coffee Rub Lamb Pops with balsamic cabernet reduction; and the Duck Duck Tot, which is a truffle tater tot lightly fried in duck fat with cheese curds, crispy duck confit, duck gravy, and topped with a sunny-side-up duck egg.
“The true labor of love on the menu is the "101" Pork Belly Crackling," said Luke. "Chef Von Hatten marinates the Red Top Farms Berkshire pork belly with brown sugar, fennel seed, black pepper and allspice for 48 hours before smoking it low and slow for eight hours. He then sous vides the pork belly for 21 hours at 68 degrees Celsius and air-dries it for an additional 24 hours before deep-frying it crispy in peanut oil and serving it with star anise reduction. It truly is a stand-out dish.”
Steak lovers will find the most exciting addition to the menu to be the premium Linz Heritage Angus Reserve beef, which is seared over a bed of post oak and cherry wood before being finished with sea salt, tellicherry peppercorns, and truffle oil. Guests can choose from cuts like hanger, filet mignon, ribeye and dry-aged porterhouse (45-day aged) and add finishing touches like a blue cheese crust or oscar style with grilled asparagus, jumbo lump crab and lemon hollandaise. Enhancements to your favorite cut of steak include lobster mac and cheese, crispy brussel sprouts, rosemary garlic fries or white truffle cheddar polenta.
New cocktails on the menu offer creative takes on classic staples. The Woolworth is welcoming Christian Rodriguez as Lead Bar Chef, joining the team from Tispy Alchemist to spearhead the cocktail program. A sampling of new cocktails includes libations such as Monkey Business with Applejack Brandy, banana honey, vanilla almond cream, Angostura and espresso foam; the Sea Dog with London Dry Gin, Giffard Apricot, house orgeat, black walnut bitters, saline, Angostura; and Aloha Beaches with rum, Crème de Cacao, Hibiscus Peychaud’s Aperitivo, Coco Lopez and citrus.
Zero-proof cocktails are also available including Tequila Temperance made with Ritual Tequila, banana honey, citrus, Coco Lopez; and Strawberry Fields Forever, a concoction of Ritual Gin, strawberry mint, citrus and ginger beer.
The Woolworth is located at 1520 Elm Street, STE 201, Dallas, TX 75201. For more information visit www.thewoolworthdallas.com.
