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Bloomin’ onion, but make it fancy: That’s an appetizer at Top Brass, an American bistro at Addison’s new Hotel Dax. The hotel opened March 31, 2026, and Top Brass’ first diners\u00a0are sitting down in early April 2026.<\/p>\n
Nathan Hunsinger\/The Dallas Morning News<\/p>\n
Two miles from Galleria Dallas, inside a deceivingly large building in Addison, is a handsome American bistro called Top Brass. Dallas commuters may not think to walk inside the former Crowne Plaza Hotel, now a renovated Marriott property called Hotel Dax. But they should.<\/p>\n
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Executive chef Dustin Lee, who owned the restaurant Beast & Co. in Fort Worth<\/a>, is serving a menu of charming Southern dishes for breakfast, lunch and dinner in Addison. If you\u2019re awake, they\u2019re probably open; remember, it\u2019s a hotel.<\/p>\n Article continues below this ad<\/p>\n At Top Brass, \u201cI went out of my way to be sure we weren\u2019t just another hotel restaurant,\u201d said Christopher Zielke, project lead for the Addison property. The building on Midway Road was bought by D-FW developer Centurion American after the Crowne Plaza closed during the COVID-19 pandemic.\u00a0<\/p>\n Centurion owns historic properties like Southfork Ranch from the TV show Dallas and the Statler Hotel downtown as well as master-planned communities in Argyle, Celina, McKinney and Plano.<\/p>\n Pig cheek and flake steak skewers ($18) are on Top Brass’ dinner menu. Each “flake,” or slice of meat, is stacked on a skewer and served with green sauce at the new Addison bistro.<\/p>\n Nathan Hunsinger\/The Dallas Morning News<\/p>\n Travelers staying in one of Hotel Dax\u2019s 429 rooms or visiting its massive ballroom that seats 850 people are likely to check out the lobby sports bar, get a coffee from Brewed, visit the pool cocktail lounge or eat at Top Brass. Zielke hopes Addison also workers stop in for business lunches or happy hours. The number of workers in Addison is a whopping five times the number of people who live in the town, offering a big opportunity for midday diners.<\/p>\n Article continues below this ad<\/p>\n Make Dallas News a preferred source so your search results prioritize writing by actual people, not AI.<\/p>\n <\/p>\n Add Preferred Source<\/p>\n <\/a><\/p>\n Top Brass\u2019 food is nostalgic. Children of the \u201890s might be drawn to the Boss Blossom ($16), a play on Outback Steakhouse\u2019s Bloomin\u2019 Onion.<\/p>\n \u201cIt\u2019s exactly how you remember it,\u201d Lee said, \u201cbut a little fancier.\u201d\u00a0<\/p>\n Other appetizers include sweet-tea-brined quail bites ($20), deviled eggs ($11) and the chefs\u2019 favorite, a canoe of bone marrow filled with steak tartare ($22, dinner only). It\u2019s a traditional recipe for the classic minced raw beef dish, but served in an eye-catching way.<\/p>\n Article continues below this ad<\/p>\n \u201cIn today\u2019s restaurants, you\u2019ve got to give people more,\u201d Lee said. Plus, he said, it\u2019s cool to see a huge bone carried through the dining room.\u00a0<\/p>\n Executive Chef Dustin Lee, right, and Executive\u00a0Sous Chef Jason Hart created the menu at Top Brass in Addison. Lee previously owned Beast & Co. in Fort Worth. Hart is an Army veteran who served six tours in the Middle East and in Korea. After he left the military, he went to culinary school.<\/p>\n Nathan Hunsinger\/The Dallas Morning News<\/p>\n Lunch and dinner include sandwiches like a double cheeseburger ($21) and a French dip ($20). Diners might consider bucatini with peas, sundried tomatoes, asparagus, basil and black truffles ($24) or entr\u00e9es like salmon two ways: with shishito peppers and butter sauce for $28 at lunch, or with a potato croquette, cucumber salad and roe for $36 at dinner.<\/p>\n By signing up, you agree to our Terms Of Use<\/a> and acknowledge that your information will be used as described in our Privacy Policy<\/a>.<\/p>\n Lee added the option of three steak frites at dinner: a filet ($50), a 14-ounce rib-eye ($52) or a striploin ($44). (It\u2019s Texas; how couldn\u2019t he?) All steak dinners come with fries, gravy and a salad.<\/p>\n Article continues below this ad<\/p>\n Inside the former Crowne Plaza in Addison, the sizeable hotel has a redesigned lobby, pool and restaurant. Top Brass is the American bistro inside Addison’s new Hotel Dax.<\/p>\n Nathan Hunsinger\/The Dallas Morning News<\/p>\n The nostalgic \u201890s return with Paradise Pie ($12), a riff on a long-gone dessert from Chili\u2019s. Those who want a history lesson on the 50-year-old chain that started in Dallas can try Lee\u2019s cheffed-up version, a square slice of pie with coconut dukkah and Texas olive oil.\u00a0<\/p>\n Top Brass is at 14315 Midway Road (inside Hotel Dax), Addison. It opens April 10, 2026.<\/p>\n Salads are artful at Top Brass, the American bistro inside Hotel Dax in Addison. Here’s the chicory and greens salad.<\/p>\n Nathan Hunsinger\/The Dallas Morning News Top Brass is inside the Hotel Dax in Addison.<\/p>\n Nathan Hunsinger\/The Dallas Morning News Pan-seared salmon is a dinner entr\u00e9e at Top Brass, the new Hotel Dax’s anchor restaurant in Addison.<\/p>\n Nathan Hunsinger\/The Dallas Morning News<\/p>\n","protected":false},"excerpt":{"rendered":"Bloomin’ onion, but make it fancy: That’s an appetizer at Top Brass, an American bistro at Addison’s new…\n","protected":false},"author":2,"featured_media":242984,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[732,102,104,103,88671,90635,88948,92926,92527],"class_list":{"0":"post-242983","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-article","9":"tag-dallas","10":"tag-dallas-headlines","11":"tag-dallas-news","12":"tag-tp-commercial-real-estate","13":"tag-tp-addison","14":"tag-tp-burgers","15":"tag-tp-dinner","16":"tag-tp-hotels"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/242983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=242983"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/242983\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/242984"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=242983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=242983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=242983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\n
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