A new Dallas culinary brand is rapidly taking shape as The Finch – Grill and Raw Bar prepares for its debut just in time for the holidays.
Slated to open in mid-November, The Finch is taking over the space at 5307 E. Mockingbird Lane, Suite 150, inside Mockingbird Station. Local diners will remember the site as the decades-long home of Café Express.
The newest dining experience from Dallas-based Milkshake Concepts, The Finch is a modern American neighborhood restaurant. The 5,760-square-foot space will be anchored by a raw bar within the spacious atmosphere, along with a large patio ideal for dining al fresco in the upcoming cooler months.
“We’ve been developing The Finch for some time now and are really excited to introduce it to everyone,” said Imran Sheikh, CEO of Milkshake Concepts in a statement. “We believe The Finch will become a mainstay for Dallasites – a comfortable place you’ll gravitate toward several times a week, for an intimate date night, laid-back brunch, business lunch, or a drink or two during our exceptional happy hour, with good friends after work.”
Dallas-based chef Eric Freidline is bringing fresh ideas and creativity to The Finch’s menu as concept chef, in collaboration with Milkshake’s Culinary Director, Rodman Shields. Freidline is best known for his tenure as Chef de Cuisine at Sevy’s Grill. He most recently led the kitchens at Monarch and prior to that, Petra and the Beast.
Chef Freidline has already revealed several signature menu items he created exclusively for The Finch, including:
- Crab Dip with Trout Caviar and Crispy Olive Oil and Yukon Potato Waffle
- Ora King Salmon and Poached Beet Salad
- The Finch Shakshuka (Brunch)
- Bombay Chicken Tikka Pizza
- Japanese A5 Ribeye Katsu Sandwich
- Heritage Dry Aged Pork Porterhouse
A selection of Daily Plates will also be offered, featuring comfort dishes such as Chicken & Dumplings, Local Wagyu Short Ribs, Handmade Pasta of the Day and Prime Rib on Sundays.
But the true star of the show is The Finch’s raw bar, with its selection of fresh-caught seafood from snow crab claws and market crudo to jumbo prawns and oysters on the half shell – including an upgrade option to “black out” the oysters with caviar. The raw bar may be enjoyed a la carte or items can be bundled to create a magnificent Seafood Tower.
The Finch will open with an all-day menu, weekend-long brunch and a daily happy hour that will run from 3-6 p.m. Monday through Friday, featuring half priced specialty cocktails, sparkling wine, starters and oysters. The hard-to-find Japanese A5 Ribeye Katsu Sandwich will also be available for a very special price.
Ahead of its grand opening, The Finch is hiring for all positions, including managers, cooks, waiters, bartenders and more. Interested candidates are encouraged to apply online via the careers page.
“Milkshake believes so strongly in the concept, that we have already begun construction on a second location in Grand Prairie and will imminently do so on a third in Nashville,” added Sheikh.
The Finch joins Milkshake Concepts’ portfolio which includes Vidorra, Harper’s and Serious Pizza.
