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Nov 27, 2010 09:11 AM

Salado Restaurant Campbell/Coit

I saw that a new restaurant called Salado was opening at Campbell and Coit and was wondering if anyone knew anything about it.

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  1. Salado Wood Fire Salsa opens Dec. 13

    After months of renovating the old TCBY storefront at Coit and Campbell, the new and somewhat obscure restaurant, Salado Wood Fire Salsa, will finally open to the public at 11 a.m. Dec. 13.

    It’s based on the concept of building your own taco, burrito or salad but with a few extra perks that you won’t find at Chipotle or Freebirds, says Josh Gibson, one of the restaurant partners. Salado will make all its tortillas in-house, using high fiber and no preservatives. They also will smoke their own brisket and cook all their meats over a live mesquite fire.

    The restaurant also features a salsa bar, which offers three signature salsas – mild, chipotle hot sauce and green tomatillo – plus a few others like pineapple and homemade pico de gallo. While it’s a fast-casual concept, Gibson hopes to also attract an evening crowd with the upscale decor.

    Gibson, who worked with Chipotle for six years, has partnered with David Franklin and Doug Rogers, veterans of the restaurant industry. Franklin founded Texas Land and Cattle and On the Border and Rogers founded Cheddars. And there are future plans to expand Salado Wood Fire Salsa. But why start in Far North Dallas? Gibson says the neighborhood offers a diverse demographic to test the concept – families, UT Dallas students, high-school kids, etc.

    And the restaurant already has started giving back to the community. Before it officially opens, you can stop by 11:30 a.m.-2 p.m. Friday, Dec. 11 and participate in a fundraiser for the JJ Pearce Athletic Booster Club. It costs $5 per person or $10 per family to come in and be the first to try out the new place, and all proceeds to back to the club.

    7700 N Central Expy, Dallas, TX 75206

    4 Replies
    1. re: snatex

      We ate there last night. I have to take into consideration that they have only been open less than 2 weeks. I ordered the brisket taco and the grilled shrimp taco. The shrimp taco is supposed to have a cabbage slaw with it, but they were out of the cabbage slaw. The brisket taco was fine. I thought that the food was tasty, the staff friendly, but the counter staff didn't really have their act together. We ordered Margaritas (they only have frozen from a machine) and I thought that they were very small for the price and they didn't seem to have much tequila in them. I will stick with the soft drinks The restaurant was pretty busy, though .

      1. re: mjtx

        We ate there tonight and sad to say that a month into it the counter staff still doesn't have their act together. The food is really good, better than the food any of the founders of the place served at their previous restaurants proving the attention to food was there when this restaurant was conceptualized. That was a pleasant surprise since I would rate all the restaurants these guys came from as average in their category. Remarkably though, guys with Gibson's, Franklin's, and Roger's backgrounds missed their mark so bad with providing a good customer experience. When you first walk in it is difucult to figure out what to do, even for the most veteran Chipotle or Freebird diner. There is no engagement from the staff, if you want help or guidance you will have to interupt them in their conversations amongst themselves or with their high schools buds who have come in for their "discount" given in the form of much more generous servings than those of us who did not have friends behind the counter got. This restaurant will probably survive in spite of inself though as the food is good, their marketing to the Pearce crowd was clever, and although some people walked out in frustration of not having guidance, most people stayed until they were able to get someone's attention and get served. It is pretty sad that we have become a society of patrons willing to subject ourselves to subpar service and still pay good money for it!

        2605 S I Hwy 35 E, Lewisville, TX 75067

        1. re: KurtyKurt

          I just ate there this afternoon, a few minutes ago. I was a bit confused when I walked in, but an employee was there within seconds to offer some guidance. That consisted mainly of explaining that it was a build-your-own place (which is what most burrito/taco places are anyway), "just like Chipotle or Freebirds." Good thing I'm a old pro and regular at Freebirds!

          Seriously, it wasn't too hard to figure out things. The person who made my burrito for me was very friendly, but it might have helped to explain that they warm their tortillas on the grill, rather than use a steamer. I could see that just by observing, but again, newcomers might be scratching their heads a bit. The layout of the property keeps the salsa bar hidden. I knew from reading earlier reviews that they had one (they'd be insane not to have it), but it might be a good idea to make this clear in that space, for the sake of the easily disoriented.

          The final result--the food--was excellent. As another review said, it was better than Chipotle. Nothing is better than Freebirds, IMO, but my burrito was generously filled with some tasty chicken, beans, rice, salsa, grilled and fresh onions, and cilantro. The salsa was chunky and delicious, and very fresh. I left full and satisfied. I'll be returning to see whether their steak or brisket is equally good. If I ever want a burrito and don't have time to get to Freebirds, I'll try Salado again, gladly. The prices are decent, and the food definitely worth it.

          2605 S I Hwy 35 E, Lewisville, TX 75067

          1. re: DDC

            Ah sounds like it was fresh like Freeebirds. Any would be better than Chipotle so I never use that as a comparison accept against .99 frozen burritos :-)

            2605 S I Hwy 35 E, Lewisville, TX 75067