“We were underdogs.”

Chas Martin
Founding Partner
Duro Hospitality
.…on opening The Charles restaurant in 2018 in the Dallas Design District.

The Charles opened in the Dallas Design District in 2018 as the first-ever concept from Dallas-based Duro Hospitality. After a brief closing recently to enable a redesign, the restaurant has reopened with a new look and new menu offerings and “is stepping confidently into its next era.”

The redo is “a deliberate reimagining” of The Charles’ original DNA, Duro said, honoring the restaurant’s roots while pushing the experience forward—”richer, sexier, moodier, and more magnetic than ever.”

Dishes at The Charles [Photo: Samantha Marie Photography]

“When we opened The Charles, we were underdogs challenging a well-established Dallas dining scene,” Duro Founding Partner Chas Martin said in a statement. “We had one goal then, and it’s the same goal now: to be the most iconic, edgiest, best version of ourselves possible.”

“This wasn’t about necessity,” he added, “it was about intention. We felt The Charles deserved it. Staying fresh is how you earn longevity.”

The Charles Main Dining Room Seating [Photo: Samantha Marie Photography]

The redesign—led by Duro Hospitality Partners and Corbin and Ross See of Sees Design—began organically. What started as a simple seating refresh grew to a much bigger makeover, following a trip to New York where Corbin See was inspired by a Roman bedroom with four black walls, mosaic floors, and painted wainscoting at The Metropolitan Museum of Art.

“That moment at The Met became a catalyst for rethinking what The Charles could be today,” Corbin See said. “We started asking ourselves, ‘If we were opening The Charles today, how would we make it even more interesting while keeping its soul intact?'”

The Charles Snow Crab 6 Pack [Photo: Samantha Marie Photography]

“The answer was to lean harder into what’s always defined it—the idea that Italian design from different eras can coexist beautifully,” he added. “The original space was about letting pieces from different periods live together naturally, and that philosophy hasn’t changed. What’s changed is the depth. We’ve gone more elaborate, more expressive—less mid-century, more 18th century.”

New additions to the menu include starters such as the new Focaccia di Charles option with sliced prosciutto and black truffle honey (the classic version is still available); Hamachi Crudo with green apple chimichurri and serrano; and Carrots & Burrata.

From the grill, new offerings showcase the rustic, smoky flavor, including BBQ Pork Jowl – cavolo nero, charred lemon, black garlic; Tiger Prawns with spicy lemon butter; Wagyu Short Rib featuring baby kale, brown butter balsamic, and sticky shallots; a gorgonzola crusted Grassfed Wagyu NY Strip; and the Pork Tenderloin Porchetta with charred okra, date and lemon.

“Since opening in 2018, we’ve defied expectations—surprising diners who walked in expecting something ordinary and left completely blown away in the best way,” said Founder Partner Benji Homsey. “That spirit remains at the core of our refinement of The Charles.”

For more of who said what about all things North Texas, check out Every Last Word.