The Garden Cafe is one of the most unique restaurants in Dallas. Daytime neighborhood eatery with a patio & on-site garden fixing up Southern-style brunch fare. We offer excellent homemade breakfast and lunch. Everything we serve is made from scratch with fresh ingredients. We even source many of our herbs and vegetables from our own organic garden surrounding the beautiful patio! We serve humanely produced pasture raised eggs, direct trade coffee, local grass-fed pastured meats, etc… You would be hard pressed to find any other restaurant in our price point with as much made-from-scratch fresh local organic food. We offer a menu pleasing to both omnivores, and vegetarians. We feature local rotating art, artist receptions, book signings, and local musicians every once in awhile.
The Garden Café is a very unique restaurant nestled in the Junius Heights Neighborhood of Old East Dallas. Dale Wootton, a former attorney, opened the doors in 2002; with the large garden in the back as an original highlight. Long before “farm to table” had gained much traction in North Texas Garden Café was growing its own herbs and veggies. From Corn stalks and Asparagus in the parking lot, to beautiful rows of Collard Greens, Swiss Chard and numerous herbs in the back, growing your own has always been at the forefront of this restaurant’s vision.
From the very beginning this was more than a simple breakfast and lunch diner. With regular Poetry Dinners, small concerts, neighborhood organization meetings, community focused events and so much more Garden Café set its self apart from the typical eatery.
“For someone who’s coming here for the first time, I think they’ll be a little surprised with what they find,” Wootton says. “You see this 1920′s-era strip mall surrounded by houses, and it feels like another place and time. Then you walk back and you see this huge garden back there – around half an acre; it really adds to this feeling of ‘where am I?’ It doesn’t feel like anything else – especially in Dallas…”
In July of 2010, Dale’s son, Mark Wootton, took over the daily operations of the restaurant while Dale continued to toil in his beloved garden. With Mark’s burgeoning interest in sustainability, ethics in food production, and gardening he continued the focus on the backyard garden, while also searching for the best purveyors of produce, meat, eggs, and even honey & maple syrup.