Even Coast– an elevated neighborhood dining destination with a diverse menu, is brought to Dallas-area diners by Big Dill Hospitality led byaward-winning Chef and Restaurateur Omar Flores and the Marshi Family (behind Muchacho and Whistle Britches). Opening today, the new restaurant is located 5463 Beltline Road, Dallas, Texas 75254 and will be open for lunch and dinner 7 days a week.
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, “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.”
Deleted designer sentence.The atmosphere is warm and comfortable. Globally inspired, the restaurant boasts 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. Attention to detail abounds, offering a truly satisfying guest experience.
The Big Dill Hospitality team agreed Dallas, known ning scene, provides for its business-friendly environment surrounding this new spot combined with a vibrant dian advantageous location for the new restaurant. The strong local economy and supportive government, combined with a variety of culinary options, make Addison a desirable destination for food and drink enthusiasts.
About Chef/Owner Omar Flores
Chef Omar Flores was introduced to the culinary world at a young age, starting in his family’s restaurants. He holds a bachelor’s degree in Hotel & Restaurant Management from New Mexico State University and graduated from the prestigious Culinary Institute of America in Hyde Park, NY.
After gaining experience at several restaurants across the country, Chef Flores settled in Dallas, Texas, where he earned 4-star reviews from the Dallas Morning News and was selected as one of the Best Chefs in DFW in 2012. Chef Flores was also a nominee for Food & Wine Magazine’s People’s Choice Best New Chef for three consecutive years, from 2013 to 2015.
He was nominated for Best Chef Southwest by the James Beard Foundation in 2015 and 2016.
In 2016, Chef Flores launched Whistle Britches, a chicken, biscuit, and beer concept that received nominations for Best New Restaurant from D Magazine and CultureMap Dallas. His most recent success is the popular Tex-Mex concept Muchacho, located in both Dallas and Southlake. D Magazine featured the concept in their July 2024 Best of Tex Mex issue.
Even Coast’s nearly 5,000 square foot space offers seating for 150 inside and 75 outside on its expansive 1500 square foot patio.
Even Coast| 5463 Beltline Road, Dallas| 682-868-3836
