Simply South USA Sizzles into New York Times’ Top 50 Restaurants: Announces Major Expansion Plans , Spreading the Flavors Across The US
DALLAS, TX – Thanks to the much-coveted New York Times list of America’s top 50 restaurants, Simply South, the South Indian restaurant held very dearly by its customers, has hit a historic high point on the local culinary landscape. With this prestigious recognition, Simply South has very well and truly cemented its position as the culinary gem that brings authentic flavors of Andhra Pradesh, India all the way to the heart of the US.
Simply South, nested in a refurbished Tex-Mex restaurant along Highway 635, has been a cultural and culinary phenomenon since it opened its doors. What makes this restaurant work is the prescience and culinary aptitude of three promising chefs: Venkatesawara Rao Muttavarapu, Manikandan Ramalingam, and Anoop Muraleedharan, along with experienced entrepreneurs and innovative minds Vinoz Chanamolu, Siva Yarlagadda, and Vasu Vallabhaneni.
The glowing review on a typical Sunday in the pages of The New York Times takes you to the colorful ambience and aromatic wonders of this place and its food. The dining room always keeps beaming with the lovely sounds of the celebration of cultural diversity, reflecting a feel that the restaurant holds an authentic atmosphere-and strong all-inclusive connection to the local South-Asian community.
Simply South, a homegrown restaurant of South Indian meals served in Dallas, Texas, has rapidly become the go-to destination for locals and tourists alike, primarily for the traditional stuff it dished up and for its warm hospitality. It celebrates South Indian culinary traditions on the menu, a smorgasbord of dosas, idlis, and every other regional specialty. The New York Times particularly lauded the gunturu thatte idli: “steaming and soaked in ghee and podi, a deeply savory blend of dry lentils and chiles.” Other highlights include a unique millet dosa and indulgent benne dosa, butter enriched.
Nothing stands in the way of authenticity when it comes to accompaniments as well. Every dish is served with six different chutneys and a “sinus-awakening sambar.” The review sarcastically remarks that diners might feel like gulping the sambar from a mug, so good is its flavor. “We are highly honored to be recognized by The New York Times,” said Executive Chef Venkatesawara Rao Muttavarapu. “Our goal has been to bring the authentic flavors of Andhra Pradesh to Dallas, and this recognition validates our efforts and the connection we’ve built with our community.”
This achievement by Simply South not only speaks of the culinary excellence of the restaurant, but it also displays the rich and varied food culture envisioned by these businessmen who are trying to bring a piece of Indian culture and heritage to the US. It also shows the growing reputation of the city as an authentic destination for international foods.
After receiving huge positive feedback and love of its patrons, Simply South readies itself for a new parade of incoming diners in many more cities across the US.
Following this victory, Simply South has rolled out a series of aggressive expansion plans. In the coming year 2024, more restaurants will be launched in Frisco, TX and Warrenville, IL. Further expansion plans in 2025 have also been included, with new places being launched in McKinney, TX, Schaumburg, IL, Austin, TX, Atlanta, GA, Houston, TX, and Virginia.
Take a taste of the flavors that have impressed local people and national food reviewers alike; discover why Simply South is now one of America’s culinary hotspots.
