Casa Brasa opened October 27 in Dallas. It’s Big Dill Hospitality’s fourth unique concept, following Whistle Britches (chicken and biscuits), Muchacho Tex-Mex, and Even Coast (seafood, steaks, and pasta).
The restaurant was inspired by the open-fire grills and the sushi counters across Latin America.
When creating the concept, chef Omar Flores and the Marshi family, the team behind Big Dill, traveled extensively throughout Mexico, South America, Dubai, Europe, Miami, and New York City to study, eat, and perfect the restaurant’s live-fire techniques and flavors.
Casa Brasa is just under 10,000 square feet, with an open-fire grill, a raw bar, a sushi counter, and a lounge, plus a private dining space. The design is upscale and moody, with rich leathers, patterned upholstery, and luxe chandeliers.
The restaurant is inspired by the open-fire grills and the sushi counters of Latin America.
The restaurant is open for lunch and dinner and features a large, varied menu, beginning with raw bar starters like fresh oysters, Hokkaido scallop aguachile, and ahi tuna tataki. Warm starters include queso panela, mussels in chipotle salsa, and wood-fired cauliflower with green tahini.
There are soups, salads, and lots of specialty sushi rolls, plus various nigiri and sashimi. The signature Casa Brasa Roll features snow crab, grilled jalapeño pepper and asparagus, smoked daikon, and chili mayonnaise, and is topped with wagyu beef, fried leeks, and roasted pineapple salsa.
There are also a few tacos and main courses from the land and sea, like Spanish octopus, slow-cooked lamb shank, and a red snapper that serves two.
Casa Brasa is just under 10,000 square feet, with a raw bar, sushi counter, lounge, and private dining space.
The “a la brasa” section highlights fire-grilled dishes and includes prime picanha beef, Sakura pork secreto, a 16-ounce Delmonico steak, and a 40-ounce tomahawk rib eye.
Casa Brasa is also home to Kamilla, a bar and lounge with an art deco setting that hosts DJs on select nights. The drinks menu features creative cocktails and an extensive wine list, and the food menu is stocked with sushi.
Big Dill Hospitality’s concepts are diverse, covering multiple cuisines and cultures, but the throughline is “a great time,” according to chief operating officer Alex Urrunaga. “Every Big Dill brand delivers craveable food and drinks, obsessive service, and head-bopping music. We sweat the details because every moment counts. If it touches the guest, it gets our attention.”
The bar serves classic and creative cocktails and an extensive wine list.
Big Dill Hospitality is also working on a new concept called Maroma that’s slated to open in the Dallas Design District in December. The focus will be coastal Mexican cuisine, including ceviches, aguachiles, and other specialty seafood dishes, as well as mesquite-grilled meats.
The group has more growth plans in its future. It’s negotiating leases for three more Muchacho locations in DFW and actively scouting another site for Even Coast. New concepts are also on the board.
“Our leadership is proudly international,” Urrunaga said. “We travel to stay curious — new cultures, music, markets, and makers — and translate that energy into restaurants.”
