The Spread.

Rusty Taco Goes National As Cane Rosso And Hypnotic Donuts Expand Locally.

Welcome to The Spread, our weekly feature that aims to share all the area restaurant, food and beverage industry news that's fit to print. Except, this is the Internet, so space isn't a concern. Also: Good thing, because this is Dallas and this town always has breaking restaurant news going down like whoa.

Here in Dallas, tacos are more than some greasy street food perfect for hangover remedies. They're more than just for people who prefer eating with their hands over utensils, too.

Truly, they're an art form.

So it isn't much of a surprise to hear that the Dallas-based from-scratch taco chain, Rusty Taco will be taking its concept national after getting backed by Buffalo Wild Wings. The deal includes a majority investment from the Minnesota-based brand, which is also expanding its efforts with a Los Angeles pizza concept called Pizza Rev.

Per a press release from Buffalo Wild Wings, the company's executive vice president, chief strategy officer and new business development leader Kathy Benning stated: “[The company's] investment is part of our strategy to partner with emerging restaurant concepts that have the potential for significant growth, can work throughout the country and have a highly engaged management team with a passion to grow the business.”

No terms of the deal have been disclosed, but the first move appears to be working on a strategic growth plan that will target markets in which Rusty Taco already operates, meaning we can probably expect even more Rusty Tacos to open around here in the coming years.

Also on the expansion wire is restaurateur Dee Lincoln, who is now opening a fourth restaurant called Dee Lincoln Steak Bar in Highland Park. The new restaurant will be taking over the former La Duni space on Oak Lawn Avenue in The Shops of Highland Park, and is expected to open in early 2015.

Another restaurant looking to expand is Pakpao Thai, which just announced a another location in Preston Hollow. The new location is slated to open around the same time as the projected Plano outpost in 2015, with a menu similar to the original Design District spot's.

And last but not least on the growth front, Il Cane Rosso opened its Fairview location recently, making it the fourth outpost under the restaurant's belt. The Neapolitan-style pizza joint is located in the old Purple Cow spot, and its menu is similar to the original store's, with the exception of a new offering called The Bruin that's made with seasoned ricotta, fresh mozzarella, Bolognese sauce and roasted mushrooms. That pie's exclusive to the location, we're told.

Meanwhile, Trinity Groves will now be home to the Little D Night Market, where local craftsmen, artisans and farmers will put their wares on blast. These markets will take place on the last Wednesday of every month from 6 to 10 p.m., with the first go-round taking place tonight.

Also in Trinity Groves, Kitchen LTO has announced the finalists for the fourth round of its concept. One of the finalists named is reality TV star and former Central 214 chef Blythe Beck, whose proposed menu is upscale southern. Other proposed menus include modern Italian, modern Mexican, Americana and Northwest Mediterranean. Voting will take place on September 7, with current chef Brooke Egger finishing strong with her run on September 30. The fourth round will debut on October 2.

In other chef news: On Greenville Avenue, the popular neighborhood joint The Grape Restaurant recently released a statement announcing the appointment of Sarah Snow (formerly of The Common Table) as its new chef de cuisine.

Also on Lower Greenville, C'Viche Tequila Bar will be coming to the area, courtesy of chef Randall Warder. The concept will feature a variety of ceviche options served up different ways, and a bar with drinks along the lines of mojitos and margaritas, just to name a few.

Up in Denton, the long-awaited opening of Hypnotic Donuts is coming to a close, as the shop is holding an open house on Sunday, August 31, from 6 to 8 p.m. Guests will enjoy free donuts and beer to celebrate the opening of the shop's northern outpost. Those unable to attend the event can look forward to the shop's official opening on Wednesday, September 3. The Denton store will cater to the college crowd, offering later hours, as well as lunch and dinner items.

Over in Uptown, say goodbye to Ketchup Burger Bar, which will be henceforth be known as The Sir. The slightly revamped concept doesn't stray too far away from its roots, as the menu still consists mostly of burgers and fried food stuffs. Now, though, there's the addition of a new menu of Frankenstein-esque cocktail creations, such as “Sarah Palin's Dr. Pepper Shootout” which is made with Bud Light, amaretto and Coke. Check it out between the hours of 11 a.m. to 2 a.m. daily.

Burger fanatics can also look out for the opening of a new burger, malt and cocktail spot called Spork, courtesy of chef Eric Justic (formerly of Smoke). The concept, which will be located in a former Sonic building at the corner of Preston and Frankford Road in North Dallas, will be a take on that famed roadside eatery — but with better quality food and drinks. The menu will consist of build-your-own sandwich and burger options with your choice of proteins and toppings, salads, tacos, shakes and malts (including boozy options). Look for it to open later this year.

Speaking of Smoke: To celebrate International Bacon Day, the white-cloth Oak Cliff barbecue joint will start to sell its famous, thick-cut pork belly bacon starting August 27. Slabs of bacon can be purchased at $10 a pound, with the offer running until supplies run out. Orders can be taken via phone or by stopping in to the Fort Worth Avenue location.

And finally, in craft beer news, construction has begun on the soon-to-come Deep Ellum brewpub, Braindead Brewing according to a post on the company's Facebook page. No details have been released yet concerning an opening date — or even what to expect food- or beer-wise — but its Facebook profile indicates that the minds behind the company “are kinda like the hip-hop duo Black Star…but instead of making awesome rap, we make ridiculously good beer and food.”

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