Flower Child, the fast-casual concept created by Fox Restaurant Concepts, opened its 23rd unit this month in Dallas, adding a full bar and lounge menu to the brand for the first time.
The 6,500-square-foot restaurant opened Nov. 11 is the largest of four Dallas locations, a spokesperson said, and it is the first to offer a full bar, private dining room and a lounge area with a small-bites menu,
The new Flower Child seats 198, with 34 in the bar-lounge area, 94 for the interior dining and 70 on the patio.
Shareable lounge menu plates include seeded whole-grain toasts, dips with vegetables and grilled pita as well as some bigger bites.
The sharable offerings include a new Mission Fig Toast with black walnut pesto, arugula and lemon oil and a Vegan Chef Board that features walnut pesto eggplant, Aleppo brussels sprouts, smoked almonds and “ricotta,” portobello lardons, organic apple, fig and quince marmalade, toasted baguette and sweet potato “chicharron.”
The cocktail menu spans seven vegan cocktails with a variety of “wellness-minded ingredients” like kombucha, collagen, goji, hemp orange bitters, turmeric and activated charcoal.
Fox Restaurant Concepts opened Flower Child in 2014. The concept received a Nation’s Restaurant News Hot Concepts award in 2017.
Calabasas Hills, Calif.-based Cheesecake Factory Inc., which had invested in Flower Child three years ago, acquired Fox Restaurant Concepts in October in a $353 million deal.
Flower Child’s has 23 locations in nine states and the District of Columbia. It has plans to open in Oklahoma City, Okla., and Denver, Colo.
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Update Nov. 21, 2019: This story has been updated with information on the new unit's seating capacity.
