Goldie’s, a neighborhood spot serving nostalgic food and drinks in a comfortable, elegant setting with first class hospitality is set to open in Lake Highlands at 9850 Walnut Hill Ln #305, Dallas, TX on Thursday, March 28 for dinner and late-night.
The concept was created by Brandon Hays of This and That Hospitality (Sfuzzi, Ferris Wheelers, High Fives, Tiny Victories) and his wife, Brittany Grignon Founder/Owner of SESSION Pilates, along with restaurant veteran Brittni Clayton.
Clayton brings 18 years of restaurant experience working for notable DFW chefs and restaurateurs such as Nick Badovinus, Julian Barsotti, Salvatore Gisellu and Duro Hospitality. Clayton explains in a statement, “Before I began in the industry it was already a huge part of my DNA. Dining out was a special treat growing up and all of my favorite memories are surrounded by people I love at the dinner table. Every single guest, employee, and boss has led me to this moment, and I can’t wait to share this ‘golden’ opportunity with them!”
“We are hoping to be the neighborhood staple for a fine time! We are truly here to serve the neighboring communities in every way we can. Whether it’s for early dinners with the family, a nightcap after a night on the town, sipping on martinis with friends, or to catch a couple of “Goldie’s” (owners’ coined term for champagne). At Goldie’s we are bringing our style of hospitality closer to our homes to share with our neighbors,” said Brandon Hays.
The menu, created by Goldie’s Executive Chef Matt Perry features starters including Bone Marrow Bruschetta – confit garlic, radicchio, and toast points; Tuna Tataki – bluefin, maple white soy and sesame seeds; Beet Hummus with charred shishitos and fresh veggies; Session Salad – baby gem/spring mix, red onion, farro, dates, nuts and egg; and more.
Entree include the Homestyle Pork Chop – 10 oz. Akaushi bone-in pork chop with taters, arugula and grilled lemon; Zucchini Buccatini – parmesan, and basil; Fresh Catch Fish – red snapper with salsa verde; NY Strip – 14 oz. NY Strip with arugula, shaved parm and bone marrow butter.
Chef Perry has a long history in the DFW restaurant industry working at spots such as Neighborhood Services, Montlake Cut, The Porch, Alice and Billy Can Can. He says of this collaboration, “Brandon and I have been circling each other and trying to find a way to work together for almost a decade. The moment was right and now we are combining our passions to create this special project.”
Clayton says of the menu, “The classics never miss! There is something to be said about enjoying a meal that makes you think about your childhood. If I think back to my own and enjoying a banana split; it was always something that made me smile and if we can do the same for our guests, it’s a homerun.”
Goldie’s cocktails are also a nod to the classics with a bit of a twist such as BC’s Cosmo – Ketel orange, Alma Finca orange liqueur, fresh orange juice, fresh cranberry juice, pomegranate; Henderson Classic – Cazcabel blanco, simple syrup, coconut water, cucumber, mint; Pucker Up, Buttercup – Rosaluna mezcal, meyer lemon juice, simple syrup, limoncello, liquor 43; and Bab’s Bicicletta – Aperol, sauv blanc, and splash of soda. The wine program was also created with an approachable mindset and reasonable price point including by the glass and by the bottle.
The roughly 1,500 sq foot space with 26 seats in dining plus 8 bar stools was designed by Studio Thomas James based on the Hays’ and Clayton’s collective vision for the concept. The Goldie’s patio will seat 40 and is about 700 square feet.
“The whole dining experience is a sophisticated, sexy feel whether utilizing the intimate dining room or the climate-controlled patio for year-round dining. Our patio also includes a private dining space for large groups of 12 – 16 people,” stated Hays.
Clayton shares Goldie’s philosophy, “We pour into our staff so they can pour into the guests. We want to create a home for our employees where they truly feel accepted and appreciated. That then flows into the guests. Creating a space where the employees are happy translates to the guests having a fine time!”
“What it comes down to at Goldie’s is first class hospitality in a neighborhood setting with tasty food, refreshing cocktails and a wine program that is for any wine drinker,” says co-owner Brandon Hays.
Goldie’s will be open Tuesday – Sunday from 4 pm – late night.
