The pandemic has claimed countless restaurants in Dallas and while many of these restaurants claimed that they will be back, only a few were able to uphold their promise. One of them is Dolce Rivera of Harwood Hospitality, which just opened its doors again according to an Eater Dallas article from May 13. They say,
“It is a reopening but it has the energy and the enthusiasm with a brand new opening,” Warren Richards, VP of Hospitality at Harwood Hospitality, tells Eater Dallas. He credits the energy to Chef Latkowski, who worked with the group’s corporate executive chef, Taylor Kearney, to imagine a new menu focused on upscale coastal Italian fare.
“We’ve doubled down on our pasta program,” Richards says. “We’re going to have nine different types of pasta made fresh daily. There is definitely a seafood centric emphasis to the menu, but still a lot of those familiar classics that people enjoy.”
A part of why Dolce Riviera and its corporate parents were able to maintain the restaurant under such an extended closure is because it owns, rather than rents, all of the real estate in which it operates. That allowed them to choose the perfect moment to open to the public once again. “As the temperature rises, everyone is heading into summer vacation mode, and that’s what Dolce Riviera is,” Richards says. “It’s such a beautiful outdoor space, and it did make sense in this late spring early summer period for people to come here and feel like they’re on vacation.”
But Dolce Riveria’s return will not just be a simple comeback with its old menu and designs as they have built a luxury champagne bar called the Parlor according to a Dallas Morning News article from May 9 which reports,
“The Parlor fits 15 to 20 people and will serve hard-to-find wines — some, with a hefty price of $100 to $200 a glass.
The Parlor will use the Coravin wine preservation system so it can open pricey bottles and re-cork them. Beyond rare vintages, The Parlor will sell glasses of wine for $35 to $40 each and a selection of cocktails like Old Fashioneds and martinis.
Minichino describes it as an “intimate cellar” that will be available to reserve for private parties.”
Their menu, aside from their core dishes like Fruitti di Mare and Gnocchi al Tartufo, will also be having additional items and will now feature vegan and gluten-free options.