Corsaire brings Mediterranean cooking to Dallas
Jeff Bekavac and Austin Rodgers take their first run at Mediterranean cooking in the Greenville Avenue space Pizzeria Testa left behind.
Corsaire, a Mediterranean restaurant from the team behind Goodwins and Alamo Club, is set to open on Greenville Avenue in Dallas in late October 2026.
The restaurant takes over 3525 Greenville Ave, the space Pizzeria Testa left in June 2025. It is the first Mediterranean project for operators Jeff Bekavac and Austin Rodgers, whose Goodwins and Alamo Club both built their names on different territory: American bistro cooking and a Tex-Mex-leaning bar menu, respectively.
The menu draws dips and small plates from across the Mediterranean rather than settling on one country's repertoire: cold seafood, warm breads, and shareable dishes pull from North Africa, Spain, France, Turkey and Morocco, according to local coverage. Charcoal-grilled kebabs, whole branzino and bigger steaks fill out the main courses.
Dallas's Mediterranean dining options have grown steadily without a single dominant address.
An earlier timeline had Corsaire opening in spring 2026; the date has since slipped twice, first to April or May, then to this October. Neither Bekavac nor Rodgers has given a reason for the delay in public comments carried by local press.
A patio built for the wait
The build includes a patio, a detail multiple local outlets flagged as central to the room's design — a sign the group is betting on Dallas's long outdoor dining season to carry the restaurant through its first months, the period when a new opening draws the most scrutiny.
Dallas's Mediterranean dining options have grown steadily without a single dominant address, leaving room for a group with an established following elsewhere in the city to test the format. Goodwins and Alamo Club both built loyal, repeat-visit crowds rather than one-time destination traffic, a model Corsaire appears built to extend.
What's still unconfirmed
No outlet has reported an exact opening date, hours, or a head chef by name — details that typically surface closer to a soft opening. The restaurant arrives the same autumn Texas's Michelin Guide entered its third edition, a period when Dallas dining has drawn more outside attention than usual.
Whether Corsaire's bet on breadth over a single national cuisine reads as ambition or as a lack of focus will likely depend on execution once the doors are actually open.
