Walkers’ courtesy photo.
The new restaurant, market and wine bar Walkers’ has begun to accept dinner reservations ahead of its June 19 opening at 3016 Greenville Ave.
Open Wednesdays through Sundays, the vibe of the concept is expected to shift between offering made-to-order sandwiches until 3 p.m. to a more intimate restaurant, serving New American-style meals and cocktails from 5-11 p.m., according to a press release.
For sandwiches and salads, the options are Italian (with Lady Edison salumi, mortadella, provolone, hot giardiniera mayo, lettuce, tomato, vinegar and olive oil), turkey (Green Goddess, cheddar, avocado, pickled onion and lettuce), cherry tomato (barley, sherry vinaigrette, cucumber, celery, parsley and lemon), and steak salad (cabbage, carrots, onion, mojo verde, cilantro and cherry tomato). Diners are welcome to the six seats at the sandwich bar, another six at individual tables and about eight at the communal table.
The wine bar is expected to open at 4 p.m. and include 20 selections by the glass, plus snacks — Spanish anchovy toast with butter and pickles, sturgeon with potato chips and caviar, and beef tongue with créme fraiche and mojo verde. In addition to a rotation of retail options, the wine will be sourced from France (Champagne, the Northern Rhône, Jura and Burgundy), Italy, Spain, Germany, Austria, California and Oregon.
There will also be a curated market from 11 a.m. to 11 p.m. with items like La Belle Vie from Austin, Austin Honey Company, Inez Olive Oil from Santa Ynez, California, Bonilla la Vista Potato Chips from Spain, and Raazi Tea from Brooklyn, according to the release. The 950-square-foot market is designed with bespoke millwork shelving and vintage cabinetry.
The dinner menu is made up of high-end and seasonal dishes, like pâté en croute (green strawberry, dijon), Zeppo beets (berries, macadamia), agnolotti (English peas, sheep’s cheese), lamb (labneh, mint), golden chicken (chestnut mushroom, chard), and skate wing (tomato, Calabrian chili). Also seasonal are the cocktails, which are vermouth-driven. To add to the vibe, the dining room is decorated with antique fixtures, rich fabrics and textures, and oak carpentry. About 1,360 square feet is dedicated to the restaurant and bar with 43 seats in the dining room and 12 at the bar, plus placements at two 12-foot drink rails.
“Cooking at Walkers’ is about honoring great ingredients and the people who grow them,” said Chef Aldon Reyes, who crafted the menu, in the press release. “Every dish we put on the menu is a reflection of the relationships we’ve built with our farmers, our purveyors and our guests. We can’t wait for you to try them.”
Walkers’ is being brought to East Dallas by siblings Rosemary Walker-Greene and Russell Walker. Walker-Green is an advanced sommelier with the Court of Master Sommeliers and has worked at restaurants such as The NoMad Hotel and Restaurant in New York and Los Angeles, The Rustic Canyon Family of Restaurants in Los Angeles, and Major Food Group’s Carbone in Dallas. Meanwhile, her entrepreneur brother built a wood flooring company, according to the press release.
Both siblings emphasized using Walkers’ as a point of connection for the community.
“When we made the (crazy?) decision to open a restaurant, we committed to never wavering from our North Star,” Russell Walker said in the press release. “Our goal is to create a place that welcomes and inspires our community, that makes people remember that the most important thing in life is connection … and we believe the best way to do that, to connect, is at the dinner table, with great food and wine, and the people we care for the most.”
Walker-Greene added in the release, “We want to gather our community in the kind of restaurant we are always searching for, one that feels alive, honest and rooted in intentional hospitality. We believe these kinds of places matter, and that attention, intention and consistency are invaluable. Through genuine care and thoughtfully prepared food and drinks, we can create magical moments that build community.”
Others on the Walkers’ team include certified sommelier Nancy Tran leading service operations and Le Cordon Bleu graduate Reyes. Tran has worked at Napa Valley’s Michelin-starred PRESS and Charlie’s, and led teams at Le PasSage and Rose Café in Dallas. Reyes came from Le PasSage as well as Georgie and spent six years at Michelin Bib Gourmand-recognized Juniper & Ivy in San Diego before moving to Dallas.
Walkers’ reservations can be made here.
