Photography by Kathy Tran.

A restaurant in White Rock Center transitioned to serving dinner only on weekdays and added items to its brunch menu.

BarNone, co-owned by Todd and Jennifer Dickerson, debuted its new brunch menu this weekend. One drink included in the update is the BarNone bloody Mary, which is served in a 20-ounce schooner with a choice of antipasto skewer or cheesesteak egg roll and empanada skewer. There are also plates with the breakfast staples: scrambled eggs, bacon, potatoes and sausage gravy on toast. Some items include blackened salmon and chopped steak.

Sweet treats are sourced from La Française French Bakery in Garland. The restaurant is also offering “throwback” cereals, and adults can choose to spike them with a shot of Bailey’s, Kahlúa, Rumchata or other liqueurs.

BarNone also announced it would stop its lunch service and only serve dinner on weekdays. The new hours are 3 p.m.-midnight, with the kitchen open 4-10 p.m.

“Our original business plan did not include lunch hours, but of course opening during the pandemic required us to pivot in a variety of ways. Now that we have been open nine months and have a better feel for our business overall, we decided to focus our efforts on weekday dinner service and weekends,” Todd Dickerson said in a statement.

The restaurant also revamped a few items on the full menu. Jackson’s grilled cheese will now be a triple-decker sandwich with bacon. The BarNone burger now comes with 12 ounces of Rosewood Ranch wagyu beef. Big Mike’s beef stew is now a seasonal offering.

Kids will no longer be able to order the quesadilla or Doritos nachos, but the restaurant added a Ballpark hot dog.

BarNone, 718 N. Buckner Blvd.


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