Sushi Kozy is a kaiseki inspired omakase dining experience. That is to say it’s a 17 course comtemporary tasting menu that combines Japanese cusisine with some additional creative plates. Chef Paul Ko worked at Uchi for 7 years where he ended as head sushi chef. Uchi opened in 2015 and introduced Dallas to the omakase style of dining. Since then numerous restaurants offer variations on that theme with the kaiseki structure incorporating French cooking techniques and seasonal varitations. Ko opened this restaurant in 2025 after multiple construction delays. After several Chef de Cuisines he now has RJ Yoakum, previously at the French Laundry and Georgie in Dallas, who brings classic French techniques to intertwine with the Japanese style. Sounded confusing when I read about it but it’s kind of the best of both worlds presented in a modern room in the Arts District. Seating is available at the sushi counter, bar counter, private room or small bare wood tables in a dining room. The tasting menu has a number of upgrades offered and the menu also had several dishes you could add. After the meal there is the option to order additional portions of fish that were on the menu as well as a lot of different fishes. Parking is free in the hotel lot as they validate your ticket – all detailed on the website. Both these gifted chefs are supported with a young enthusiastic team. If you enjoy sushi and some intensly flavored dishes you should check this place out. Continue reading
Cry Wolf opened 3 days ago at 4422 Gaston Avenue, a space that formerly held a Subway and you’d never know it. Chef/owner Ross Demers and his team have done a miraculous makeover to present a cozy, fun spot to have a delicious meal. Chef Demers previously owned On the Lamb but also held positions at Flora Street Café and Beverley’s Bistro. Alongside Demers in the open kitchen is another Fauna (part of Flora Street) alum, Liam Byres and also from there is sommelier Tim. The less than 30 seat stylish place offers a small seasonal menu of gradually-increasing-in-size options – to mix and match as the diner prefers. The plan is to change options as ingredients become available. The interior has a long concrete counter facing the kitchen and bar where diners can eat and interact with staff. There are also standard tables on the other side of the room. Music is in the background and the lights are lowered but you can still see. Get here before it gets so popular that you can’t. This is a new favorite restaurant and highly recommended. 
Sachet is a large place opened a couple months ago by the owners of Gemma (Frankie visited in June and July of 2016), where the food is inspired by Mediterranean cuisine. About a third of the space is for the bar and the seating around it. An open kitchen fills one end of the restaurant and a large clear cube containing wines is a focal point in the dining room.. With lots of hard surfaces the noise level is significant but tables are placed a nice distance apart to give you some ability to talk once the place fills. The menu starts with “meze” plates which are priced in groups of 3 or 5. They are small plates meant to be shared by the table. Pastas are in serving sizes like appetizers but can be turned into a main plate for an upcharge. Service is efficient and friendly and tables are turned throughout the evening. 
