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The Commissary

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1722 Routh St. Dallas, TX 75201

214-643-6557 

Website 

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  • American, Burgers
    Sun-Wed 11am-12am, Fri 11am-2am, Sat 5pm-2am
    $$, $$$
  • All Major Credit Cards
    Casual
    Patio/Sidewalk Dining, Wifi Access
  • Dinner, Late Night, Lunch
    Full bar
    Lot Available, Valet
Description

One Arts Plaza, the same complex that houses Screen Door, Tei-An and Jorge's, needed something like The Commissary, which fills the niche for reasonably priced, though not cheap, pre- and post-show meals for theatergoers going to the Wyly, Winspear or Meyerson just a block away. The Commissary already has hosted cast parties for the actors at Dallas Theater Center and for some of the Broadway tours that have played at the opera house. It's a wide-shouldered space good for such gatherings, with high ceilings over dark-wood tables and leather banquettes. The Commissary's menu is burger-focused, all made, you're assured by the small print, with grass-fed natural beef. The burgers come in 6- or 8-ounce sizes on egg buns, sesame seed buns, brioche or toasted English muffins. Prices are in the $6 to $10 range. "The Farmer" is one of the biggest indulgences on the list: a big burger topped with a fried duck egg and speck (fatty bacon) on a brioche bun with Echire butter and white Vermont cheddar. Other options include the "West Coast" -meat, lettuce, tomato, avocado and Jack cheese and "The Magic Burger" -aged cheddar, apple wood smoked bacon, lettuce, tomato, red onion and pickles on a toasted English muffin. There is also a menu devoted to non-burger options that includes pastas, salads and soups.







  • 2011 | Best Use of Pork

    Since opening in April, John Tesar's new restaurant has been slinging out burgers and fries to the stylish crowds that frequent One Arts Plaza, but the best item on the menu isn't one of the burgers. The Tail End Sandwich is a gluttonous mix of ground beef, ground pork and pig tails, but wait, it gets better. The sammy's topped with a zesty green tomato chutney and a fat piece of roasted pork belly, and it's served on a brioche bun smeared with jalapeño mayo. It's like a major upgrade... More »

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