Chelsea Corner
American restaurant · Knox/Henderson
4830 McKinney Ave, Dallas, TX 75205
Highlights
Upscale gastropub with creative cocktails & patios
Upscale gastropub with creative cocktails & patios
"This spot’s 2,500 square foot dog-friendly patio is a favorite of Knox-Henderson residents for being a calm, quiet outdoor oasis — with plenty of space. Try one of the spring cocktails, for example, the Hugo Spritz, which is spiked with cucumber-infused St. Germain. This is where the young West Siders love to hang out, a patio to see and be seen on. It offers valet most of the time." - Rachel Pinn
"A revamp of a 1974 original, today’s Chelsea Corner is just as great as its predecessor. Swing by with the crew for hot honey and pepperoni pizza and stunning seasonal cocktails during happy hour on one of the neighborhood’s best patios." - Courtney E. Smith
"It’s tough to beat brunch at this spot. Order up a plate of beignets to start (and maybe a skillet of artichoke dip, too), and chase it with crab cakes Benedict, bourbon pecan french toast, or the cheddar and jalapeno biscuits and gravy. Or fall into a big, gorgeous pizza — something for which Chelsea Corner is well known." - Courtney E. Smith
"A Dallas staple that’s been recently renovated and is now better than ever. Located on the outer edge of Knox-Henderson, Chelsea’s Corner is a bar/restaurant that turns into a dance party by night. Originally opened in 1974, and formerly known as Corner Bar, the recent enhancements have upped the game by modernizing the interior and adding a dog-friendly patio with an additional bar in the back. It’s a big spot with multiple areas that’s a got a little something for everyone — outdoor drinking, billiards, and dancing. Come for drinks, food, or both." - MATADOR_NETWORK
"Served on the weekends, the Spicy Maria is mixed with Tanteo chipotle tequila and freshly made bloody mary mix, then garnished with a whole Fresno chile and chorizo. There’s also the classic Chelsea Corner bloody, spiked with Ketel One vodka and garnished with shishito peppers and pickled okra." - Amy McCarthy
