Big Dill Hospitality is the growing restaurant group behind three unique concepts in the Dallas area. Led by chef Omar Flores and the Marshi family, Big Dill started with Whistle Britches, a restaurant specializing in chicken and biscuits that opened in 2016 and now has three locations. They followed that up with a Tex-Mex spot called Muchacho in 2019, which has since added a second location. And on August 19 they debuted Even Coast, a neighborhood restaurant in Addison, Texas, that’s focused on seafood, steak, and pasta.

Even Coast serves lunch and dinner daily from a space that seats 150 people inside and another 75 on the expansive patio. Natural light streams into the restaurant, which is anchored by a large bar, and the open kitchen design keeps guests close to the action.

The restaurant seats 150 inside and another 75 on the patio.

Flores is a two-time nominee for James Beard Restaurant and Chef Award for Best Chef in the Southwest, and he has presided over top Dallas kitchens including Abacus and Casa Rubia before branching out onto his current path.

His aim with Even Coast is to create an elegant but approachable dining experience, with ingredient-driven dishes that appeal to a wide swath of diners.

Menu highlights include fresh pasta, like bucatini with lump crab, Parmesan cream and lemon, and Mafalde made with beef-and-pork Bolognese and whipped herbed ricotta.

Seafood mains range from lightly blackened Texas redfish served with andouille sausage, basmati rice, and Creole sauce to Chilean salmon pan-roasted with orzo alla Milanese, and charcoal grilled Spanish octopus with potato confit, cipollini onion, broccolini, smoked tomato vinaigrette, and salsa verde.

Carnivores can cut into prime steaks and pork chops sourced from Allen Brothers. Options include filets, hanger steaks, a Delmonico and a bone-in rib eye that clocks in at 32 ounces.

Big Dill’s concepts are markedly different from each other, but the group sees that as a strategic advantage, allowing it to appeal to a broad spectrum of customers with specific dining preferences, said director of marketing Grace Marshi.

“This variety ensures that Big Dill can capture different customer demographics while encouraging repeat visits from those seeking new dining experiences,” she said.

The group also shares resources across its brands to harness operational efficiencies.

A bar anchors the space and serves craft cocktails and a global selection of wines.

“Vendor relationships, cross-training staff, and leveraging economies of scale all contribute to smoother operations across the board,” Marshi said. “This synergy allows the group to maintain quality without diluting the uniqueness of each brand.”

Running three different concepts does present occasional challenges for the team, primarily related to preserving the identity and integrity of each brand.

“Ensuring that each brand remains true to its core offerings while providing exceptional service is key,” Marshi said. “But, for Big Dill, these challenges present an opportunity to continuously improve, ensuring that every guest, no matter the location, gets a top-tier experience aligned with the restaurant’s identity.”

Big Dill is already working on new projects, including a steakhouse called Casa Brasa that is set to open in spring of 2025 in Dallas’s University Park neighborhood. Casa Brasa will feature a Mexican twist complemented by Japanese-inspired elements, like sushi and raw bar offerings. The restaurant will also have a private dining room for special occasions and a speakeasy bar called Kamilla.

“We’re also developing a Mexican seafood concept in the Design District, set to open in summer 2025,” Marshi said. “While we can’t share too many details yet, we know it’s going to be something really special. On top of that, we’re planning to open a third location for Muchacho, further expanding our footprint. We’re thrilled about these projects and can’t wait to bring them to life.”