Chef Graham Dodds’ new concept, Elm & Good, focuses on grilled meats, seasonal vegetables and seafood. Image courtesy of Elm & Good

Chef Graham Dodds is bringing farmhouse fare to Deep Ellum. His new concept Elm & Good is open inside the Pittman Hotel.

Over the past 15 years, Dodds has led the kitchen at several Dallas restaurants, including The Statler. With Elm & Good, Dodds will offer a menu centered around grilled meats, seasonal vegetables and seafood. 

Notable menu items include the garden charcuterie board, a plant-based version of a charcuterie board with marinated olives and seasonal, pickled vegetables. Another option is the lion’s mane with trumpet mushroom “chorizo,” beech and maitake mushrooms, saffron Bomba rice and rabbit agnolotti with fennel-seed dusted rabbit loin, fine herbs and beurre fondue.

The garden charcuterie board, a plant-based version of the traditional charcuterie board. Image courtesy of Elm & Good

The bar, which will be led by lead bartender Gregory Huston, will offer signature cocktails like the Pittman Paloma — El Jimador, grapefruit, grapefruit bitters, bittermens, fresco and tonic — and The Gypsy Tea Room with green tea-steeped rum, lemon juice, honey syrup and muddled blackberries. Elm & Good’s bar will also offer a selection of regional and craft brews, as well as American and international wines.

Elm & Good is located at 2551 Elm St.


  • Monday: 7-10 a.m.
  • Tuesday – Saturday: 7-10 a.m. breakfast; 4-11 p.m. bar; 5:30- 10 p.m. dinner
  • Sunday: 7-10 a.m.

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