August continues to be a jam-packed month of restaurant offers around town. You may have read our other post that kicked off restaurant deals and events in August, and here are a few new additions below! 

Young Texans Against Cancer Teams Up with Genghis Grill and Pepper Smash through August 31

The Dallas chapter of Young Texans Against Cancer (YTAC) and restaurants Genghis Grill and Pepper Smash are partnering to help raise money for the fight against cancer now through August 31.

Genghis Grill will host Bowls Against Cancer August 11-31. For every chef-made bowl purchased at any DFW location, $1 will be donated to Young Texans Against Cancer. The four chef-made bowls include Thai Street Noodle, Khan Pao Chicken and two new bowls launching August 4, Mandarin Orange Chicken and Steak & Broccoli. 

Diners at Pepper Smash, located in the Shops at Legacy, can support YTAC and Smash Cancer by purchasing one of the delicious main dishes, Kebabs (choice of chicken, kofta and vegetarian) and Chicken Tikka Masala. The restaurant will donate $1 to YTAC for every entrée purchased from August 11-31.

august foodie promos in dallas via dallasfoodnerd.com

 

Social House at Addison Now Open for Lunch

Many of us in North Dallas know that The Social House at Addison has a great ambiance during the night, and now the restaurant will carry on the fun during lunch hours. Their doors will be open for lunch Monday through Friday, starting at 11 a.m.

Located within Village on the Parkway at 5100 Belt Line Rd. #410, Addison, TX 75254.

grilled cheese at the social house
(drools) Grilled Cheese sandwich Credit: Facebook.com/socialhouseaddison

Kuby’s Sausage House Joins Artizone.com

As Oktoberfest draws near in Dallas next month, we wanted to share some German-related food news. Artizone.com, the online market place for local, small shops and home delivery has added Kuby’s Sausage House to the repertoire of local shops. Online offerings include close to 150 specialty meats and authentic German foods including 28 varieties of hand-crafted sausages as well as “ready to eat” meals and sides from the family-owned specialty shop.

Items to choose from include Bratwurst, Liverwurst, Mettwurst and Knackwurst. You can also select from authentic German brands such as Pfanni, Panni and Betchlen, and homemade West Texas Casserole, King Ranch Casserole, Stuffed Peppers and more. 

Kuby's sausage now available on artizone.com via dallasfoodnerd.com
Credit: Artizone.com

The Hatch is Back at El Fenix

El Fenix’s Hatch Chile Festival kicked off this week and will last through mid-October. Guests who love the green chile dishes can enjoy these meals yet again at the restaurant. 

Hatch Chile Chicken Enchiladas
Chicken Enchiladas with pepper flakes
All El Fenix locations will feature four savory Hatch Chile dishes in addition to the flavor packed regular menu:
Hatch Chile Queso Blanco Enchiladas – El Fenix’s world-famous enchiladas filled with Hatch Chiles and a blend of Oaxaca & Monterey Jack cheeses, and topped with spicy Hatch Chile sauce, freshly roasted Hatch Chile and queso fresco. Served with rice and sautéed mixed vegetables.
Hatch Chile Chicken Enchiladas – A twist on one of the restaurant’s most popular dishes features two enchiladas, stuffed with seasoned chicken, Hatch Green Chile, sour cream and Monterey Jack cheese and topped with the spicy Hatch Chile sauce, freshly roasted Hatch Chile and queso fresco. Served with rice and sautéed mixed vegetables.
Hatch Chile Chicken Tamales – Two tamales filled with shredded chicken and diced tomatillos, topped with the spicy Hatch Green Chile sauce, fresh roasted Hatch Chile, queso fresco and pico de gallo, drizzled with sour cream. Served with rice and beans.
Hatch Chile Pork Chimichanga – Slow-roasted pork, Hatch Green Chile, pinto beans, cilantro, tomatillo sauce, Monterey Jack cheese and cilantro, stuffed in a flour tortilla and deep friend to golden brown goodness and topped with green chile sauce roasted Hatch Chile and queso fresco. Served with rice and beans.

 

Salata Celebrates New Flower Mound Location, August 21

Salata, the “Next Generation Salad Bar,” will celebrate the opening of its first Flower Mound location with free giveaways on Thursday, Aug. 21. And here’s a sweet deal: The first 37 guests to dine on grand opening day will receive a free salad or salad wrap and signature drink of their choice.

The restaurant is located at 5851 Long Prairie Road, Suite 102 and is open from 11 a.m. to 9 p.m. Monday through Saturday and closed on Sunday.

We love going to Salata because we can create customized salads or wraps with our choice of healthy ingredients. And better yet, the salads are sold for a set price rather than by weight, so you can add as many scrumptious toppings as you want! (Note the chicken and seafood toppings are the only items that require a small additional charge.) Diners can also purchase freshly prepared soups, fresh-baked breads and desserts.

tasty choices at salata via dallasfoodnerd.com
Credit: facebook.com/mysalata

 

FnG Eats Hosts Birthday Block Party

As Keller’s FnG Eats approaches its 2nd year in business, Chefs Bob Stephenson and Carlos Arevalo are inviting the community to celebrate the special occasion with a BLOCK PARTY,Thursday, August 28 at 6 p.m. Proceeds from the $20 ticket will go to FnG Eats newest dish, a nonprofit called YOUNG DFW WRITERS!

FnG block party via dallasfoodnerd.com

Sea Breeze Hosts Seafood Cooking Class, August 31

Sea Breeze Fish Market & Grill will continue their very popular cooking class series this month with a seafood class on Sunday, August 31. Classes are traditionally the fourth Sunday of each month from 3 to 4:30 p.m. Guests in the classes will learn several seafood recipes, taste those recipes and enjoy wine pairings. The cost is $40 per person. Class size is very limited, and reservations are required. To see how the classes usually go, read about our fun experience here!

Reservations can be made by calling Sea Breeze Fish Market & Grill at 972-473-2722.

grilled-swordfish-vegetables-sea-breeze-plank via dallasfoodnerd.com
Credit: Dallas Food Nerd