An atypical Mexico City restaurant opens in downtown Dallas

A restaurant from Mexico City debuted in the United States in Dallas: Called atypicalIt is a small, unique, independently owned chain with two locations that opened a third in the Union Dallas Building near downtown, at 2300 N. Field St.

Atiìpico was founded in “unconventional” Spanish by owner Claudia de Morga in 2014 with the goal of combining Italian hospitality with Neapolitan pizza and blackened beef. According to a release, the concept and menu were inspired by her six daughters, with dishes created to reflect each of her personal preferences.

“After experiencing the different tastes of my six daughters, I decided to create a restaurant that catered to different lifestyles,” she says.

This means an ever-changing menu including dishes, salads and appetizers, catering to a variety of dietary preferences, as well as juice, coffee, wine and cocktails.

The Dallas location will be open for breakfast, lunch, and dinner, with the following essential items:

  • The star at breakfast is the Atiìpico Bowl, made with pitaya, also known as dragon fruit, plus mango, strawberry, almond milk, honey, granola, banana, and berries.
  • Lunch feature is Dr.
  • Dinner’s choice is the Asturias Fettuccine, with a blend of three cheeses from Roquefort, Gouda, and Parmesan cheese served on artisan bread.

Cocktails include a mule twist made with Stolichnaya, mango, habanero, and ginger ale. And a creation called Ya Mika with bourbon, jicama, chocolate and lemon.

Non-alcoholic beverages include cold compress injections for detox, immunity, and other health purposes.

Some restaurants and businesses have experienced delays with the City of Dallas during and after the pandemic, but that has not been the case for Atiìpico, although De Murga says it is still working through supply chain issues.

“The menu mirrors the original Mexico City version, but the most difficult aspect is finding the same products and suppliers for our Dallas location,” she says.

She’s a huge fan of Dallas, and she also felt that she presented a tremendous opportunity. “I saw the market growth continuing to increase as new concepts were adopted,” she says.

She also loves its location, which reflects the kinds of areas where her restaurants are based in Mexico City.

“The neighborhood around Union is surrounded by a lot of diversity,” she says. “The atmosphere was also to feel so good, and once in space, I fell in love.”

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