It's a collaboration between Dallas restaurant veterans Brandon Hays and Brittni Clayton, who bring decades of experience to the venture, including Hays' time at Sfuzzi, Ferris Wheelers, High Fives and Tiny Victories.
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The moody (but cozy) dining room has plenty of artwork, pretty floor tiles and booths lined with velvet.
Joon Koo
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The gorgeous marble bar turns out drinks like Bab's Bicletta, made from Aperol, sauvignon blanc and a splash of soda water.
Joon Koo
On the appetizer menu, there's bone marrow bruschetta with confit garlic and radicchio with a side of toast points ($22). Tuna Tataki comes with slices of bluefin tuna with sesame seeds and a sauce made of maple and white soy ($23). The moules frites pair mussels with french fries and gremolata butter ($21).
A handful of salads makes up the "Leafy" section of the menu. There are only six mains here plus a burger. Most are hearty and homestyle like a 10-ounce bone-in chop with potatoes, arugula and grilled lemon. A zucchini bucatini is made with vegetable stock and served with Parmesan and basil. The fresh catch, a red snapper, is served with a salsa verde. There's a 14-ounce New York strip with bone marrow butter. Side items include the elbow mac ($12), honey butter baby carrots ($9) and more.
Evidently, Goldie's offers just a single dessert. Going along with its subtle vintage-diner influence, it makes sense for that to be a banana split.
Goldie's. 9850 Walnut Hill Lane, No. 305. Tuesday – Thursday, 4–11 p.m.; Friday – Saturday, 4 p.m. – midnight; Sunday, 4–10 p.m.; closed Monday.