Associate of the Week –Dennis


Dennis has been a server and bartender at Dallas Chop House’s dinner and social hour for two and a half years. He is also the restaurant’s trainer, so when Dallas Chop House recently opened its doors for lunch, Dennis was helping lead the charge, getting our servers ready to bring the same exceptional service to lunchtime diners! There is a lot he enjoys about working in the restaurant, and it all comes from how much he loves establishing relationships with both the guests and people he works with.

Dennis is always focused on making everyone’s experience the best it can be, whether it’s with familiar faces or visitors passing through.

“I know all the regulars on a personal level, and our location is a great place for guests from out of town,” he said.

As for menu favorites, Dennis was very enthusiastic about one of the essentials on Dallas Chop House’s menu.

“I always recommend the Dry Aged Rib Eye steaks,” he said. “I had never had one before I started working here, and now I’m hooked. I love introducing them to guests who are unfamiliar with them. I even introduced them to my family, and now they love them, too.”

Thanks to his expert training style, Dennis’ signature enthusiasm is now spreading throughout the lunchtime crowd. Training new servers is one of Dennis’ favorite parts of his job because he also has a degree in education.

“I was a fifth grade school teacher,” he said, “and the training we recently did for lunch brought back a lot of good memories. It felt just like a classroom because we spent four days training with the whole group of new lunch servers.”

While Dennis said training is a lot of fun, he said the most rewarding part is seeing the new servers succeed.  He said, “I really love to hear all the good feedback we are getting about lunch. It’s so important to see the people I trained be successful and have that come through with the guests.”

Dennis has been a big part of the great service at Dallas Chop House, no matter what time of day it is. Congratulations to our Associate of the Week!


Getting in the Spring of Things with DRG

Ice-covered highways are a thing of the past and it’s a race against the calendar to temperatures in the triple digits – welcome to springtime in Texas! However brief a period of time this is, we want to celebrate it at all the DRG Concepts restaurants. A lot of great fruits and vegetables come into season in spring. Here are our favorite dishes to eat in springtime and soak in what just might be the sweetest of all seasons!

Dallas Fish Market

Sushi is great all year round, but spring is when some rolls really start to shine. April showers have to clear up some time, and when they do, they bring Rainbow Dragon Rolls! This sushi features a roll of eel on the outside and includes crab, salmon, avocado, strawberry, and pineapple, giving it colors as bright as spring. Pineapple also hits peak season in late March, making it a very timely roll of rice.

Rainbow Dragon Roll

Mango season also starts in March, and the tropical fruit brings a springtime flavor to our Asian Chicken Salad! Now’s the time to keep things light with chicken, cucumber, noodles, daikon radish, sesame soy vinaigrette, and of course, mango. Get all the nutrients you’ll need to keep up with all the activities spring weather brings!

Wild Salsa

Continuing the spring fruit trend, Wild Salsa is a pineapple fan’s dream. Several of our drinks include pineapple, including Aguas Frescas! These fruity drinks are full of flavors, which are rotated every day. The pineapple version is a fan favorite that we feature often, so think about replacing that glass of water with something a little sweeter this spring!

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If your meal is still looking like it could use some extra spring in its step, look no further than the list of Wild Salsa sides. Our Mango Jícama Slaw shows off two of spring’s favorite foods right in its name – the mango we all know and love, plus jícama that stays in season through late spring. Tacos and quesadillas could all use a little company, and Mango Jícama Slaw is ripe for picking!

Chop House Burger

Spring marks the unofficial start of salad season, which gives Chop House Burger regulars a reason to celebrate! Our salads are full of leafy greens, plus carrot, celery, mint, cucumber, and tomato, with a house-made sesame ginger dressing. It’s far from eating like a rabbit, especially when you add some protein on top! We’re happy to add a burger patty to your salad, including the beef, chicken, turkey, and ahi tuna patties.

CHB Salad

Still, spring is no time to forget dessert. Strawberry season starts in May, and what better way to raise a glass to this time of year than with a Strawberry Shake? Enjoy a glass of strawberries in their sweetest form, made with local Henry’s Homemade Ice Cream from Plano, Texas.

Dallas Chop House

Dishes at Dallas Chop House are also in the springtime spirit, representing the vegetables that come into season right about now. Corn season also starts in May, making the Crawfish Maque Choux an obvious choice to go along with your Filet Mignon or other steak. Sautéed corn joins crawfish, red bell peppers, roasted poblano, garlic, and cream in this bright and sunny side.

dch corn

Asparagus is actually a true springtime food, with its peak season occurring right in the middle of March and April. Our Grilled Jumbo Asparagus has hollandaise and grated ricotta salata, making It that perfect balance of light and full of flavor that spring weather often calls for.

Whichever way you choose to ring in spring, DRG Concepts is always glad to celebrate the season!

Dallas Fish Market’s Mother’s Day Brunch

Mother’s Day is coming up soon, so it’s time to start planning the perfect Sunday! Dallas Fish Market is having an outstanding brunch that will make your Mother’s Day memorable. Our three course menu is full of options that go great with celebrating all that moms do. Take a look at some of our favorite upcoming brunch dishes, along with the full menu, and join us on May 10th!


For a day this special, why not start it off with sashimi? For a first course, check out the Kuro Kampachi with smoked trout roe, chorizo oil, strawberry, and red grape.


Continue celebrating extraordinary mothers with these extraordinary Black Linguine and Clams! Littleneck clams are surrounded by squid ink pasta and come with a grilled baguette.


We’re making sure all moms get a chance to feel refreshed with Yogurt Panna Cotta Parfait! Passion fruit syrup, granola, and fresh berries are all in the mix.

You can get an early look at the full Mother’s Day brunch menu on our website and make your reservations on OpenTable or at 214-744-3474!

Associate of the Week –Raul


Raul has been at Wild Salsa for a year and a half so he knows his favorite dishes and drinks well. Ask for a recommendation and he’ll most likely stick to some of the classics – Margarita Frescas and the Wild Nachos (with both achiote chicken and beef arracheras). It’s hard to turn down a recommendation from a server as good as Raul!

One of Raul’s favorite parts of working at Wild Salsa comes from having worked there for so long.

“I love seeing new people every day,” he said, “both new and familiar faces. It’s fun when guests have been coming for so long I know them by name.” Raul also said that some of his best memories at Wild Salsa are with guests who are visiting Dallas from all around the world.

Since he has been at Wild Salsa for a while now, Raul also enjoys helping out and acting as an example as new servers join the team.

“I love the people here, and it’s fun,” he explained, “so of course I’m sticking around! Everyone here is great.”

One of Wild Salsa’s managers, Charles, said that Raul is extremely dependable and considerate of all the guests and team members.

“He’s one of the strongest workers I know, and just a really good guy,” Charles said.

Congratulations to Raul on being a very deserving Associate of the Week!

Dining with DRG and the Majestic Theatre


So much of what we love about being right in the heart of Downtown Dallas is all the history we’re surrounded by and get to be a part of. Our Main Street restaurants are all within a few blocks from the Majestic Theatre, which has been bringing music, film, and performing arts events to Downtown Dallas since 1921!

If you are attending a show at the Majestic Theatre, we would love for you to join us for dinner before or after. Bring your same-day tickets to any of our restaurants and show them to the server or manager for a complimentary appetizer or dessert with your meal!

Check out the events schedule to see what’s coming to the Majestic Theatre soon and start planning an amazing night out in Downtown Dallas!

Associate of the Week –Maria


Maria has only been a server with us for two months, but it took no time at all for her to love her job at Dallas Fish Market. She has quickly become a favorite of many of our guests, who will be excited to hear that she is our Associate of the Week!

One thing Maria appreciates about Dallas Fish Market is the closeness that comes with working with a smaller group of people.

“I love the small environment and intimate setting, and really just getting to work together,” she said.

Maria is also a fan of Dallas Fish Market’s recently updated menu and enjoys explaining the dishes to guests and making recommendations. She said she loves listing the ingredients and how each menu item is made. While she was clear about liking everything on the menu, she did say there is one dish that is her absolute favorite.

“I can’t get over the Fennel-Coriander Crusted Ahi Tuna,” she said, “because it’s the best tuna I’ve ever had. I recommend it to the table every single time.”

She also remembers one specific time she really felt her attention to great service paid off. Dallas Fish Market often sees travelers who are passing through the downtown area, and one of Maria’s guests was only visiting for the week. After spending dinner at the restaurant with Maria as her server, she decided to come back every night she was in Dallas.

Maria explained, “It felt like such a compliment!”

Whether you come to Dallas Fish Market for the Fennel-Coriander Crusted Ahi Tuna or just the great service, be sure to congratulate Maria as our Associate of the Week next time you come by!

Associate of the Week -Brandon

One of Brandon’s achievements was starting the barrel aged cocktail program!

Brandon has been with Dallas Chop House since the very beginning, more than five years ago. He started out as a bartender, where he enjoyed meeting and talking with people who visit the restaurant from all over the world. As a manager he still loves interacting with guests and creating a space in Downtown Dallas that people are excited to visit. There is so much Brandon has contributed to Dallas Chop House, and for all of it, he is our Associate of the Week!

While Dallas-area residents have made Dallas Chop House a regular stop, Downtown Dallas also attracts frequent visitors from out of town and around the world. Brandon said he loves to see familiar faces, which is exactly what many of Dallas’ travelers have become.

“I’ve built friendships here,” he said. “Many guests travel to Dallas for business, and when they do get to visit, they make it a point to come and see you, even if it’s just for a glass of wine.”

Social Hour at Dallas Chop House is a hit for residents and visitors alike, and features a long list of specialty cocktails designed specifically for the restaurant. Brandon was the driving force behind each drink’s creation and made sure they were all as perfect as possible. Even though he’s more familiar with the cocktail menu than anyone, he said he still can’t pick a favorite.

“They’re my babies!” he explained. “It’s too hard to pick.”

Beyond the bar, Brandon has become an exceptional manager. His team loves him and was quick to applaud when he won. They have seen his hard work and dedication come to fruition in the atmosphere of the restaurant and the way he leads the team. With Dallas Chop House producing so many associates of the week, it was time Brandon’s management skills got an award of their own.

Brandon emphasized how thankful he is to have a job he enjoys at a restaurant he loves. We certainly appreciate Brandon, as DRG Concepts and Dallas Chop House are so grateful to have him as a manager-bartender extraordinaire!