After the Round – Goodwins
Not everything in Dallas is turf walls and overpriced “handhelds.” Goodwins on Greenville Avenue brings together a fine-dining vibe with a dimly lit dining room, high-end design and a chef-driven menu – without the high prices or stuffy atmosphere.
Sitting on the corner of Goodwin and Greenville in the former Blue Goose Cantina location is Goodwins, an Americana restaurant featuring cold seafood, unique craft starters, salads that could stand alone as meals, and a powerhouse mix of sandwiches and entrées. The staff has worked hard to create a neighborhood spot where you can enjoy a meal without feeling the need to dress to the nines, all while delivering a first-class experience.
Having visited several times, we’ve sampled nearly the entire menu and are here to share our recommendations. Gather some friends, make a reservation or stop by for lunch, and order as much as you can – the variety is worth exploring. Start with the oysters on the half shell, served with a bright pink peppercorn mignonette. They’re perfect for sharing, available in half or full dozens. Staying in the cold seafood category, we opted for the spicy tuna cones – think your favorite tuna bowl, served in a mini cone and gone in two delicious bites.
It’s hard to look at this menu and not want every appetizer, but if you must narrow it down, here’s where we think you’ll have a great time. The rosemary focaccia feels like the softest pillow you’ve ever touched, but topped with cracked pepper butter and a sprinkle of flaky salt, it’s impossible to stop at just one piece. The cheese beignets are a no-brainer: little doughy bites filled with Gruyère, white cheddar, Parmesan and chives, served with a warm cheese dip.
Lastly, the crispy zucchini chips are a delightful surprise. Thinly sliced zucchini, fried to perfection and dusted with sea salt, parsley and espelette, served with a sauce they call “green goddess.”
While it’s tempting to linger in the “Snacks & Shares” section, I encourage you to move on and experience how good a salad can be here. You might think, “A salad is a salad,” but you’d be wrong. We tried both the kale crunch and the Mediterranean quinoa options. The kale crunch is exactly that – a textural delight with kale, carrots, radishes, cabbages, oranges, BBQ pecans and Parmesan, topped with a toasted honey vinaigrette. It’s a shareable dish for three to four people. The Mediterranean quinoa is another standout: watercress, frisée, feta, tomatoes, cucumbers, piquillo peppers and shaved onion, all lightly dressed with a fine herb vinaigrette. It’s hearty enough to be an entrée, yet light enough to leave room for more. If you’re craving a classic, check out the Caesar-esque, La Vista Club or Bleu Cheese salads.
Jeff, one of the co-owners, is well-known in the Dallas food scene for his burgers, and he’s created another masterpiece here. The GW Burger is his take on a “bistro” burger, featuring an 8 oz. chuck, brisket and short rib blend patty. Instead of the trendy smash patty, this burger is big, beefy and bold. Topped with horseradish, thick pickles, roasted onions and dijonnaise, it’s taken to the next level with a cheese spread inspired by Louis’ Lunch, the oldest burger joint in the U.S. The spread combines American and sharp cheddar cheeses, melting gloriously over the hot patty.
For a first visit, we recommend starting with the burger, but the sandwich section offers something for everyone. The chicken salad club is generously packed with ranch chicken salad, smoky bacon, fresh veggies and dijonnaise on milk bread Texas toast. The patty melt au poivre combines comfort and sophistication, layering smash patties, caramelized onions, crispy bacon and Muenster cheese, all served face-down in a pool of bourbon peppercorn sauce. Another standout is the crispy cod sandwich, featuring a thick, perfectly tempura-fried piece of cod topped with Old Bay, dill tartar sauce and pickle slaw on a brioche bun. Finally, the Underhill steak sandwich is a revelation: Black Angus bistro steak, sharp provolone, caramelized onions and black garlic aioli on a long roll, served with drinkable au jus. Pro tip: dip the fries in the jus – you’ll thank us later.
If you’ve stuck with us this far, you deserve to hear about the entrées, sides and cocktails. The Crab A’l Amatriciana combines seafood and pasta with chunks of crab, pancetta, crushed tomatoes, chili flakes, Parmesan and Pecorino atop al dente spaghetti. For meat lovers, the rigatoni Genovese features hearty seared tenderloin, slow-cooked onions, tomatoes, Parmesan and crispy herb breadcrumbs over sauce-soaking noodles. Prefer a protein-forward dish? The dry-aged bone-in pork chop, served with smashed Yukon potatoes and vinegared peppers, is a simple yet satisfying option. Steak lovers can choose between an 8 oz. center-cut filet, a 12 oz. Ambassador strip, or a 14 oz. ribeye, all cast-iron grilled and butter-brushed, served with potato pavé and a choice of sauces. (Pro tip: go for the bourbon peppercorn sauce.) Pair your meal with standout sides like mac and cheese, Carolina Gold Brussels sprouts, or smashed Yukons.
Nothing completes a meal here better than a cocktail. The Marquita Rita and Lakeshore Paloma are tequila-based delights. But for golf enthusiasts, the Transfusion – a mix of Tito’s, concord grape juice, lime and ginger ale – is dangerously refreshing.
Don’t forget to grab some Goodwins-branded golf tees on your way out after washing your hands in the bathroom.