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Star Canyon - CLOSED

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3102 Oak Lawn Ave. Dallas, TX 75219

214-520-7827

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Best Texas salad
Award Winner 2000

3102 Oak Lawn Ave. Dallas TX 75219

Cuisine(s): Southwestern

Hours: Sun 5:30pm-9:30pm, Mon-Fri 11:30am-2:30pm, Mon-Sat 5:30pm-10:30pm

Price: $$$$ $$$, $$$$
Payment Types: All Major Credit Cards, Diners Club, cash

Attire: Business casual

Features: Banquet Facilities, Catering, Order Online, Patio/Sidewalk Dining, Private Party, Smoking, Takeout
Serving: Dinner, Lunch

Reservations: Recommended for Large Parties

Parking: Lot Available, Valet

Description

After more than five years, this chic temple of new Texas cuisine is still good--no, it's better. Lunch has returned, and gone is the aloof smugness of the service staff that once made this creative grub so painful to eat. Plus, getting in is not as difficult as you might think, even on Friday and Saturday nights.

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Happy Hour

11:00 a.m. every Mon., Tue., Wed., Thu., Fri.
DNA

8:00 p.m. - 11:00 p.m. every Wed.
Happy Hour

10:00 p.m. daily
Karaoke

8:00 p.m. - 11:00 p.m. every Thu.
Trivia

8:00 p.m. - 11:00 p.m. every Tue.

$Shenanigan\'s Will Feature Go-Karts, Bowling and Full Service Bar and Restaurant$

Shenanigan's Will Feature Go-Karts, Bowling and Full Service Bar and Restaurant

By Mark Stuertz | Thu, April 03, 2008

While the Hilton Bella Harbor resort retail/spa/haute nosh complex takes shape on the western side of Rockwall along the shores of Lake Ray Hubbard, the east side will bloom a resort of its own. Parker Coddington, whose background is in... More »
Attitude adjustment

By Mark Stuertz | Thu, October 21, 1999

Michael Cox is 40 years old, and that's hard to swallow. His face is full and smooth, his movements infected with adolescent bounce. He shows none of the harsh etchings the restaurant business often mercilessly carves with its acidic stresses and... More »
Hash Over

By Mark Stuertz | Thu, June 17, 1999

Svalesen cuts bait After just over two years of upscale fishmongering and near-ceaseless press fawning (sometimes recanted), Fish chef Chris Svalesen is cutting loose from the downtown seafood haunt he founded with partner Steven Upright.... More »
Hash Over

By Mark Stuertz | Thu, December 17, 1998

Star shuffle Star Concepts--the group Carlson Restaurants Worldwide created to absorb Star Canyon and AquaKnox after the T.G.I. Friday's parent (presumably) gave owners Stephan Pyles, Michael Cox, and TCBY Enterprises President Herren... More »

2000 | Best Texas salad

It's big, smoky, voluptuous, and colorful--too pretty to be a cowboy. It's filled with typical stuff like egg and lettuce, but it also has roasted peppers, charred tomatoes, and bright, clean, creamy avocado. The whole thing is smoked and spiked with bacon, smoked chicken, and jalapeño jack cheese before it's stiffened with some tortilla strips. It's an articulate confluence of flavors and tastefulness, despite a color scheme worthy of a punk golfer. More »
2000 | Best piece of meat

Yes, the place gets a bit pricey as far as pricey places go, and, yes, it has a history of being a bit snobby as far as snobby places go, but look around and see what everyone is eating at Star Canyon. It's a big, fat, juicy hunk of rib-eye steak, and its been cooked with a tangy Southwestern sauce, and it's heaped with these amazingly thin onion rings, and the sauce and the rings mix and meld into a splendid goop of their own making. What can we say? It's just a great piece of meat that's... More »

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Star Canyon - CLOSED

3102 Oak Lawn Ave. Dallas, TX 75219

214-520-7827

Description

Happy Hour

11:00 a.m. every Mon., Tue., Wed., Thu., Fri.

DNA

8:00 p.m. - 11:00 p.m. every Wed.

Happy Hour

10:00 p.m. daily

Karaoke

8:00 p.m. - 11:00 p.m. every Thu.

Trivia

8:00 p.m. - 11:00 p.m. every Tue.

Shenanigan's Will Feature Go-Karts, Bowling and Full Service Bar and Restaurant

By Mark Stuertz | Thu, April 03, 2008

Attitude adjustment

By Mark Stuertz | Thu, October 21, 1999

Hash Over

By Mark Stuertz | Thu, June 17, 1999

Hash Over

By Mark Stuertz | Thu, December 17, 1998

2000 | Best Texas salad

2000 | Best piece of meat

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