NuFood Friday:


Meat and Greens

Written by: Alex Kaliniak


Dallas, TX —- Mudhen Meat and Greens

The highly anticipated eatery at the Dallas Farmer’s Market is now open daily from 11am-10pm with weekend brunch service to be announced shortly.  Mudhen is the newest concept from restaurateurs Shannon Wynne, Keith Schlabs and Larry Richardson. Executive Chef Suki Otsuki uses fresh, seasonal produce and clean meats in tasty and creative combinations on an extensive menu that includes starters, salads, sandwiches, B.Y.O.B – Build Your Own Bowl and entree selections.  Desserts are prepared in-house by Pastry Chef Laurel Wimberg. Nutritionist and Sundrops founder Mark Herrin acts as “in house” counsel, consulting with  chef Suki on nutritional benefits as well as differentiating between myth, mania and moderation.  The menu is designed to offer lower carbohydrate offerings plus a larger selection of pasture-raised land meats, ocean-raised fish and healthy greens, organic and GMO-free whenever possible. 

Here is a sample of one of healthiest meals for two you can find anywhere in Dallas…

Roasted Cabbage Wedge – Pickled red cabbage, applewood smoked bacon lardons, with Point Reyes Blue Cheese Vinigrette

Cabbage Wedge

Loco Moco – 44 farms ground beef and bacon patty over cauliflower rice with a sunny side up Vital Farms egg, and siricha vinaigrette

Loco Moco

B.Y.O.B (build your own bowl) – any combination of the freshest and healthiest meats, veggies, and starches. Pictured is Beef and bison meatloaf, green beans whole grain salad.


Leghorn – Exotico blanco, Casis, ginger, lime


Carrot Cake – made by pastry chef Laurel Wimberg – Gluten and Grain free

Carrot Cake2

“Our goal was to open a restaurant with delicious food that also offers options for many folks that try to follow a healthier lifestyle,” says Shannon Wynne. “One of our soul-cries is “This is not a Dress Rehearsal, Eat Right”.   All of the dishes will not appeal to the ‘meat and potatoes’ crowd, but if we do it right most everyone should be able to find some good meats and greens on our menu.  If you love sweets, we may not be your cup of tea.” With more than 6,000 square feet including two large outdoor patios, diners can dine al fresco or with a view of Mudhen’s state of the art kitchen.  Fresh fruit juices, smoothies and coolers are made to order and aguas frescas rotate daily.  Cocktails, such as the Ameraucana, Dorking and Lakenvelder, all named for chicken breeds, are handcrafted and complement menu offerings.  The bar features 20 taps of curated craft beers including local favorites from Lakewood, Peticolas and Community Brewing Companies in addition to a special Mudhen Blend from Holy Kombucha.  Wines are available both by the glass and bottle.


Because Mudhen knows, and respects, how serious CrossFit athletes are about what the fuel their bodies with, they want to show that its not impossible to eat out and still eat clean. That being said, here is a buy one get one free “B.Y.O.B.” the same as pictured above!!!


About Eight-O Management and Moth Management

Eight-O Management and Moth Management are owned by restaurateurs Shannon Wynne, Keith Schlabs and Larry Richardson. The trio are the creators of numerous beer- and food-centric concepts throughout Dallas-Fort Worth and the Southeast including Meddlesome Moth, Mudhen Meat and Greens LARK on the Park, Bird Café, Rodeo Goat, Flying Saucer Draught Emporium (16 locations in the Southeast) and Flying Fish (six locations in the Southeast).

Mudhen Meat and Greens is located at 900 S. Harwood St. at the Dallas Farmer’s Market.  For more information and to make reservations go to or call 214-698-7000. Parking available in front of Shed 2, street parking along Marilla and Dallas Farmers Market parking north of Ruibal’s.

Screen Shot 2016-02-26 at 6.45.52 AM