The Charles Debuts a Boldly Redesigned Space and Fire-Driven Menu
DALLAS — The Charles — the very first concept from Dallas-based powerhouse Duro Hospitality and a cornerstone of the city’s dining scene since 2018 — is stepping confidently into its next era.
The restaurant unveils a thoughtfully redesigned space while evolving the experience and preserving the soul that has made it a beloved Dallas staple. Alongside the transformed interiors, the new menu offerings place a bold emphasis on the wood-fired grill, seamlessly layered with the beloved classics guests know and love.
The transformation is a deliberate reimagining of The Charles’ original DNA. It honors the restaurant’s roots while pushing the experience forward — richer, sexier, moodier, and more magnetic than ever. The feeling remains unmistakably The Charles, but honed, heightened and undeniably evolved.
“When we opened The Charles, we were underdogs challenging a well-established Dallas dining scene. 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—it was about intention. We felt The Charles deserved it. Staying fresh is how you earn longevity.”
the design
The redesign, led by Duro Hospitality Partners, Corbin and Ross See of Sees Design began organically—what started as a simple refresh of seating quickly became a larger conversation. It was on a trip to New York City at The Met where Corbin was inspired by a Roman bedroom with four black walls, mosaic floors, and painted wainscoting.
“That moment at The Met became a catalyst for rethinking what The Charles could be today,” explains Corbin See. 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 answer was to lean harder into what’s always defined it—the idea that Italian design from different eras can coexist beautifully. 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.”
The Charles now leans deeper into old-world Italian romance. Original elements remain intact, with the wallpaper, columns, and color palette anchoring the space and preserving the bones of The Charles. Gas lanterns, dramatic drapery, suspended velvet curtains, embroidered banquettes, elaborate bar valences, and Murano glass lighting introduce a sexier and more moody atmosphere. Mid-century references give way to 18th-century Italian elegance, with swags, black valences over every window, and layered textures throughout.
The layout of the restaurant remains the same, but the entryway has expanded — the once exterior vestibule is now part of the interior, fully wallpapered with a sweeping velvet curtain guests pass through upon arrival.
Importantly, the redesign sends a message beyond guests. “This is just as much for our staff as it is for the dining room,” Martin says. “It shows them we care — and it helps them deliver the experience we’re aiming for every night.
the menu
Alongside the design evolution comes a significant culinary shift. A majority of the menu has been refreshed with a renewed emphasis on items from the wood-fired grill—an essential element of The Charles since day one, now with more options and intentionally showcased. Bigger cuts, heartier preparations, and the smoke and depth of live fire take center stage.
Guests can expect simply grilled, high-quality proteins alongside beloved classics that remain untouched, as well as the housemade pastas The Charles has long been known for.
New additions 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.
The Charles’ housemade pasta selections offer newcomers such as the Cappellini with caviar and meyer lemon; the Snow Crab 6 Pack - vadouvan cream, pickled shallot and chive;, basil and olive; and the hearty Gnocchi al Ragu featuring braised wagyu beef cheek, soffrito, and portobello.
Dessert ends with a flair featuring the new Affogato Semifreddo, finished tableside with flaming espresso.
Founder Partner, Benji Homsey says, “Since opening in 2018, we have defied expectations—surprising diners who walked in expecting something ordinary and left completely blown away in the best way. That spirit remains at the core of our refinement of The Charles.”
With the refreshed menu and a space that feels more aligned with who Duro Hospitality has become, The Charles once again sets the tone—not just for the group, but for Dallas dining.
