Chef Omar Flores & Big Dill Hospitality Opens New Restaurant in Dallas

Even Coast is an elevated neighborhood dining destination with a diverse menu of seafood, steaks and pasta
Chef Omar Flores & Big Dill Hospitality Opens New Restaurant in Dallas
Photo: Jasonbyg Photography

Even Coast – an elevated neighborhood dining destination with a diverse menu, is brought to Dallas-area diners by Big Dill Hospitality led by Chef and Restaurateur Omar Flores and the Marshi Family (behind Muchacho and Whistle Britches). Opened on Monday, August 19, the new restaurant is located 5463 Beltline Road, Dallas, Texas 75254 and will be open for lunch and dinner 7 days a week.

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The aim was to create a dining experience that is elegant yet approachable, with dishes highlighting the natural flavors of the freshest ingredients possible and prepared using expert culinary techniques. Flores and his team promise a memorable dining experience for seafood lovers, steak enthusiasts, and pasta aficionados alike.

Menu highlights include: Pastas made daily such as the Bucatini with lump crab, parmesan cream, lemon, garlic crumb; Mafalde made with slow cooked beef & pork bolognese, whipped herbed ricotta and parmesan; to the Fusilli with basil pesto genovese, stracciatella, pecorino Romano and Aleppo chile.

Seafood mains include thoughtfully created savory options such as Texas Redfish lightly blackened with andouille sausage, basmati rice, creole sauce and chile oil; New Bedford MA Scallops with roasted cauliflower, capers, pinenuts, pickled fresno, sultana raisins and meunière sauce; to Chilean Salmon pan roasted with orzo alla Milanese, garlic confit and fumet butter to Charcoal Grilled Spanish Octopus made with potato confit, cipollini onion, broccolini, smoked tomato vinaigrette, and salsa verde and more.

Steaks and pork chops sourced from the illustrious Allen Brothers take center stage with offerings such as Prime Beef Filet-Center Cut, Prime Ribeye-Delmonico, Prime Hanger 10 oz and Côte De Boeuf -Prime Bone in Ribeye 32 oz; followed by accompaniments including EC Matchstick Fries with sea salt and rosemary, Whipped Yukon Golds with butter and chives; Charcoal Grilled Asparagus with romesco, toasted almonds and olive oil to Charcoal Grilled Broccolini with Leben, lemon & garlic chile crunch to Mushroom Fricassee with mixed mushrooms, roasted garlic, leeks, madeira, and fine herbs; Shells & Cheese carefully prepared with fontina and white cheddar and garlic breadcrumb with an option to add fresh crab and more.

Flores says in a statement, “Our team and I are thrilled to finally bring Even Coast to light and look forward to entertaining Addison and surrounding DFW guests. We’ve worked meticulously to create a menu and environment we think encompasses a beautiful neighborhood restaurant with a well-appointed menu and atmosphere.”

The atmosphere is warm and comfortable. Globally inspired, the restaurant has unique imported materials that are featured throughout and is anchored by a large feature bar, perfect for people watching and dining. The open kitchen offers activity and is designed to be a show itself. Natural light and a connection to the incredible outdoor spaces create airy energy day to night. Unique custom lighting features are works of art.

Hours of Operation:
Lunch & Dinner & Bar
Monday – Thursday 11am – 10pm; Friday & Saturday 11am – 11pm; Sunday 11am -9pm

Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.

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