Pickleball Eatertainment Concept ‘At Fault’ Coming to North Texas Next Spring

Farmers Branch will be the first city to get an At Fault pickleball eatertainment venue. The new concept will offer six indoor and four outdoor courts, three bars, and a restaurant offering a "top-shelf culinary experience." At least three more DFW venues are in the works, the founders say.

North Texas’ pickleball tidal wave just keeps on paddling in. At Fault—a new “elevated” pickleball and eatertainment concept—announced that it’s opening its first location in the Dallas suburb of Farmers Branch next spring, 

To be located at 2330 Jett Street, the 40,000 square-foot facility will offer six indoor and four outdoor courts, three bars, and a 3,600-square-foot restaurant with a “top-shelf culinary experience.”

At Fault founders Chris KostoulasBo Oh, and Mario Simic “saw a gap in the pickleball eatertainment space” and are stepping on the court to fill it.

“At Fault will be unlike any other pickleball eatertainment facility in DFW, with a scratch-made menu from Chef John Franke and elevated cocktails, all within a social, old school vibe,” Dallas-based Simic said in a statement. “We welcome players of all skill levels to pick up a paddle for a match or come in to watch your favorite sports team on the big screens while enjoying a beer.”

The new concept joins a long list of pickleball venues coming to North Texas, including Pickle and Social in Frisco, The Picklr in Dallas and Fort Worth, Picklemall in Dallas, and Pickleball Kingdom in the Dallas metro market.

Naming the concept was no mistake

According to Oh, the name At Fault “comes from a double entendre on making a mistake or a ‘fault’ in pickleball, and we found it to have other playful connotations that help it to stand out from other brands.”

“We look forward to hosting all players, from a pick-up game on Saturday afternoon to large corporate team-building events,” Oh added in a statement. The team said their venue will allow for private events of all sizes, with multiple options to rent out spaces based on party size.

Franke’s food and beverage menus will include locally sourced ingredients with all dishes made to order.

The chef said At Fault’s menu will offer “an elevated take on classic favorites across courtside shareables, hearty sandwiches and burgers, salads, as well as a brunch menu with both savory and sweet options.”

This could be just the start for the concept: The founders say they’re planning “at least three more locations in the next 18 months in the DFW Metroplex.”

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R E A D   N E X T

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