A neon purple “Majestic” sign beckons Dallas-brgoers into a popular brunch spot on McKinneybrAvenue in Uptown. Henry’s Majestic boastsbrtwo full bars, one visible from the unassumingbrentrance, where a few young adults chatter inbrfront of a “prescriptions” sign.br
With antique wallpaper, Edison light bulbsbrdangling from the ceiling and unique “found”britems in every nook and cranny, the Henry’sbratmosphere is a paradox. It’s industrial, yetbrrustic. The space is nearly 5,000 square feet, butbrit feels quaint. It gives off a Prohibition-era vibe,brbut the patio is bustling, cocktail in every hand.br
Henry’s is a venture from the folks behindbrthe successful Dallas café Bread Winners andbracclaimed chef Roe DiLeo. You may have seenbrher on Season 13 of Gordon Ramsay’s “Hell’sbrKitchen” or most recently on Food Network’sbr“BBQ Blitz” with Eddie Jackson. You may havebreven tasted her food if you stopped by ThebrLibertine Bar in Dallas just over a year ago.
br br br“Leaving the Libertine was difficult for me –brafter five years it was definitely like home – butbrI needed to expand beyond bar food,” DiLeo says.br
The Libertine taught her some valuable les-brsons she’s brought with her to Henry’s, whichbropened for business last October: know your cus-brtomers and be consistent. With the help of thesebrtwo mantras, DiLeo has quickly turned Henry’sbrinto a dining destination made of more than justbrbar food.br
Featuring live music on the weekends, abrdog-friendly outdoor patio with a pool tablebrand fireplace, Henry’s is a hot spot for nearbybrcollege students and Dallas foodies alike tobrbe seen grabbing morning brunch or hangingbrout until 2 a.m. While Henry’s attracts manybrdifferent types of people, DiLeo says, they allbrhave one thing in common: they know their foodbrand drink.br
brOne way (read: the right way) to start off yourbrexperience at Henry’s is to opt for the Sparkling Bar. The waitress fills your glass with your choice of AriabrBrut Cava, Riondo Prosecco, Zonin Sparkling Rose orbrJ Roget Champagne and then ushers you to a side tablebrwhere you’re free to add house-made cordials, seasonalbrfruits and fresh juices.
br br brIf you want to stay seated, the brunch cocktail menubris no disappointment. Not for the faint of palate, drinksbrby barman Alex Fletcher (The People’s Last Stand, VictorbrTangos) push the envelope with bold flavors and unlikelybrpairings – the Sunday Fix is comprised of freshly shuckedbroyster, mescal spritz, ponzu, basil and sriracha.br
The brunch menu is a mix of elevated pub fare,brvariations of breakfast favorites and downrightbreccentric offerings. One of the most unique is a Texanbrtwist on pho, with brisket, Akaushi flank, soft-boiledbregg and rice noodles. And we can’t fail to mention thebrcelebrated Bone Marrow Spiked Burger made with Akaushibrbeef, bacon and farm egg.br
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With two sections of the menu emphasizing sharedbrplates, our party first shared the Grilled PBJ and Banana,brwhich was savored all around. Homemade jam, slicedbrbananas and creamy peanut butter were sandwiched inbrbetween warm Tuscan bread. The cold milk on the sidebrwas a nice temperature contrast, perfect for dipping.
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Next, we split Henry’s Shrimp & Grits. It was a burstbrof unique flavors – hot sauce, chives and bleu cheesebrsurrounded the large shrimp in a hot skillet. With ourbrtaste buds satiated with both sweet and spicy, we orderedbrour main courses.br
A favorite was the Rose Peach French Toast. Thick,brwarm French toast was soaked in rose wine and servedbrwith peach compote and honey cream, which ourbrfork scooped up before every bite. The whole dish wasbrsprinkled with sliced almonds and was the perfectbrbalance between indulgently sweet and light.br
Next time, we’ll have to try DiLeo’s favorite, thebrAl Pastor Pork Benedict. “It is the most involved dish andbrhardest to keep consistent, so I like the challenge,” shebrsays. “The crispy arepas have to be fried perfectly; the limebrcrema needs to be seasoned correctly; the eggs need tobrpoached just right; the cotija cheese and garnish need to bebrfresh. When all of these things come together, they resultbrin an amazing, flavorful brunch dish.”br
While her food may be renowned, DiLeo is most proudbrof something else entirely: her staff. She says most havebrbeen at the restaurant since it opened and truly care aboutbrthe success of Henry’s. It’s this come-in-early, leave-latebrattitude that guests sense upon walking through the doors.br
“I want all of our guests to feel at home and taken carebrof when they are at Henry’s,” DiLeo says. “I often tell mybrstaff that they should feel like we’re throwing a party forbrour friends every night.”br
That’s a good way to describe an experience at Henry’s.brOr, as its website promises: “...Great ideas will be forged,brenemies will become friends, bonds will be strength-brened and memories will be made” all in a comfortable,brsophisticated setting with good food, strong drink andbrgenuine charm.
br br brHENRY’S MAJESTIC 4900 McKinney Ave.,brDallas
469.893.9400 HenrysMajestic.com