The Dallas dining scene is witnessing a significant evolution as Anise, nestled inside The Drey Hotel at The Village, officially debuts its completely reimagined food and beverage program. Positioned as a versatile, contemporary neighborhood gathering place, the refreshed establishment aims to seamlessly guide patrons from morning routines to late-night social gatherings. Spearheaded by The Village Culinary Director Eduardo Osorio and Executive Chef Rene Deleon, the newly conceptualized Anise blends high-level culinary expertise with approachable, unpretentious hospitality, setting a new benchmark for hotel dining in the region.
The transformation reflects a broader trend within the hospitality industry where lifestyle hotels seek to establish their food and beverage programs not merely as guest amenities, but as vibrant community destinations in their own right. By redefining its identity, Anise is shedding its previous iterations to offer an adaptable space capable of catering to remote professionals seeking a working lunch, locals gathering for a weekend brunch, or neighborhood residents looking for sophisticated evening cocktails and shareable plates.
A Vision Rooted in Intention and Accessibility
At the core of Anise’s new operational philosophy is a commitment to quality ingredients prepared with deliberate technique, yet kept comforting and accessible. According to Culinary Director Eduardo Osorio, the overarching goal is to craft dishes that resonate with diners on an emotional level while delivering elevated execution.
"Anise is about food that makes people feel good," Osorio stated, elaborating on the kitchen’s guiding ethos. "Guests should recognize what they’re eating, but there should always be something — a technique, a sauce or an unexpected ingredient — that makes the dish feel distinctly Anise. We want guests to be impressed by how the food tastes, not by how complicated it is."
This philosophy bridges the gap between casual comfort food and fine dining craftsmanship. Rather than leaning into hyper-elaborate plating or obscure ingredients, the culinary team focuses on optimizing flavor profiles through rigorous technique, high-grade sourcing, and thoughtful flavor pairings. The resulting menu is polished without being precious, designed to appeal to both adventurous epicures and diners seeking familiar favorites executed to perfection.
Culinary Pedigree: The Reunion of Osorio and Deleon
Bringing this ambitious vision to life requires seasoned leadership, a mandate fulfilled by the dynamic partnership between Osorio and Executive Chef Rene Deleon. Deleon’s return to Anise—having previously worked at the restaurant during its 2002 phase—brings a wealth of Michelin-starred experience and elite kitchen management to The Village.
Deleon’s resume reads as a masterclass in modern American gastronomy. His professional journey includes serving as Executive Chef at Bullion, the acclaimed French brasserie in downtown Dallas, and Corporate Executive Sous Chef for the nationally renowned Mina Group. Furthermore, Deleon’s foundational years were forged under the tutelage of visionary chef Grant Achatz. He spent formative time at Achatz’s globally celebrated Chicago establishment, Alinea, operating as a chef de partie, server, and expediter, before contributing his talents to the Michelin-starred Next Restaurant.
This formidable background ensures that every element leaving the Anise kitchen—from scratch-made breads and house-made pastas to carefully tended vegetables and comforting classics—benefits from uncompromising standards of execution. The savory program is further elevated by the contributions of Pastry Chef Brenda Perez, whose dessert offerings provide a harmonious, refined conclusion to the dining experience.
A Day-Part Dining Evolution
To successfully transition from a daytime hub to an evening lounge, Anise has structured its menus around distinct day-parts, ensuring a specialized and appropriate offering for every hour of operation.
Morning and Breakfast Service
During weekday mornings, Anise caters to early risers and breakfast aficionados with a balanced mix of sweet and savory items. Standouts on the morning menu include the Stuffed Mascarpone French Toast, accompanied by a bright blueberry compote and warm maple syrup, alongside the nutrient-dense Avocado Toast featuring marinated tomatoes, salsa macha, radish, and artisan sourdough.
For those leaning toward savory, the Morning Mezze offers a thoughtful curation centered around a seven-minute farm egg, green hummus, grilled seasonal vegetables, and fresh focaccia. Heartier appetites are addressed through the Steak & Eggs, which pairs a premium Wagyu flat iron with soft scrambled eggs, breakfast potatoes, and a vibrant chimichurri.
Midday and Lunch Offerings
As the clock turns to lunch, the menu shifts dynamically to accommodate both light midday dining and more substantial midday meals. Lighter plates feature dishes such as the Texas Citrus & Burrata, accented with pistachios, chili crunch, and fresh herbs, as well as the Maitake Mushroom, prepared with a savory tamarind glaze, chives, sesame, and lime. Traditional favorites are also well-represented by the Beef Tartare, served with crispy shallots, egg yolk, cornichons, and grilled sourdough.
Mains during lunch hours lean into comfort and bold flavor profiles. The Pork Belly BLT showcases slow-cooked pork belly, marinated tomatoes, and tarragon aioli on grilled focaccia. Seafood lovers can opt for the Clams & Focaccia, cooked with sherry, sliced garlic, and aleppo pepper. Meanwhile, the Blackhawk Burger—garnished with cheddar, b&b pickles, tomato, and gem lettuce, and served alongside hand-cut fries—offers a quintessential bistro experience, complemented by the classic Steak Frites featuring Wagyu flat iron and chimichurri.
Weekend Brunch Experience
Recognizing the cultural significance of weekend brunch in the Dallas dining market, Anise expands its daytime identity on Saturdays and Sundays. The brunch menu introduces bold, globally inspired comfort foods designed for leisurely dining.
Key dishes include Eggs in Purgatory, featuring poached eggs swimming in San Marzano tomatoes, topped with burrata, crispy chickpeas, and grilled focaccia. The Chilaquiles offer a comforting blend of scrambled eggs, avocado, queso fresco, salsa verde, and pickled red onion. For a truly indulgent option, the Pork Belly Hash combines a sunny-side-up egg with rich pork belly, chorizo, crispy potatoes, cheddar, and salsa roja.
To accompany these weekend meals, the beverage program steps up with a specialized brunch cocktail selection ranging from a velvety Peanut Butter Espresso Martini and a classic Carajillo to refreshing spritzes crafted with Aperol, Italicus, or Hugo variations.
Evening Transition and Nightlife
As evening settles over The Village, Anise undergoes a deliberate atmospheric shift, transforming into a relaxed, sophisticated neighborhood cocktail bar. The evening food program pivots toward shareable plates and robust culinary compositions designed to complement late-afternoon and nighttime drinking.
The evening small plates feature inventive creations like the Salmon Tartare Tostada, which layers salsa macha with avocado, lime, and cilantro; Foie Gras Mousse served alongside pomegranate, pickled mustard seed, and toasted brioche; and Harissa Prawns paired with charred zucchini tzatziki. For those seeking a more substantial evening meal, the menu features comforting options such as Cavatelli Pasta tossed with tomato, pecorino, and cured guanciale pork.
A Refreshed Beverage Program
Supporting the culinary evolution is an entirely revamped beverage program designed to match the changing moods of the restaurant throughout the day. The wine list has been curated to offer a diverse selection spanning sparkling, white, rosé, and red varietals, ensuring appropriate pairings for everything from light morning salads to rich evening pastas.
The cocktail program pays homage to local character while embracing modern mixological trends. Signature creations include the Texas Ranger, a robust libation built on bourbon, falernum, housemade vanilla bean syrup, roasted pineapple purée, and fresh lemon. The Desert Coyote offers a smoky alternative featuring Ilegal Mezcal Joven, Fiery Ginger Syrup, mango purée, lime, and ginger beer. Additionally, the Violette Drink provides a floral, botanical profile combining Bombay Sapphire Gin, Italicus Rosolio di Bergamotto, Crème de Violette, and fresh lemon.
Broader Market Impact and Industry Implications
The reinvention of Anise arrives at a crucial time for the Dallas hospitality sector, which continues to see fierce competition within mixed-use developments and lifestyle hotels. Properties like The Village are increasingly recognizing that food and beverage outlets serve as critical anchors for community engagement and guest retention.
By recruiting top-tier talent like Eduardo Osorio and Rene Deleon, ownership has signaled a commitment to culinary authenticity that transcends standard hotel dining expectations. The strategic decision to pivot seamlessly from a remote-work friendly coffee and breakfast spot into a vibrant weekend brunch destination, and finally into a sophisticated evening lounge, maximizes the utility of the physical space while addressing multiple consumer demographics within a single location.
Industry analysts note that restaurants capable of capturing multiple day-parts successfully are better positioned to weather economic fluctuations and labor cost challenges. By maximizing seating utilization from early morning hours until late at night, Anise optimizes its operational efficiency while embedding itself deeply into the daily routines of local residents and hotel guests alike.
Location and Operational Hours
Anise is situated within The Drey Hotel, located at 5630 Village Glen Drive in Dallas, Texas.
Operational hours are structured to accommodate the venue’s multi-faceted identity:
- Breakfast and Lunch: Monday through Friday from 7:00 a.m. to 2:00 p.m.
- Weekend Brunch: Saturday and Sunday from 9:00 a.m. to 4:00 p.m.
- Cocktail Bar: Sunday through Monday from 5:00 p.m. to 10:00 p.m., and Friday and Saturday from 5:00 p.m. to midnight.
With its elevated culinary direction, accomplished kitchen leadership, and versatile day-to-night service model, the reimagined Anise is well-positioned to cement its status as a cornerstone of the Dallas culinary community.
