A new Southwestern bar and grill from the team behind Bill’s Oyster opened on Nov. 18.

The restaurant, Teddy's, is named after co-owner Daniel Berg's son. Behind the restaurant is also Dylan Salisbury and a menu helmed by Executive Chef Rene Garza.

What they offer

Teddy’s menu includes Ancho Chile Salmon with black bean puree, corn puree and herb salad; New York Strip Tampico with shrimp, cheese enchilada and New Mexico rice; and the Wild Mushroom Quesadilla with mushroom carnitas, queso oaxaca and salsa.

The bar features cocktails, including the Tex-Mex Martini with Dulce Vida Reposado, Fino Sherry, pickled jalapeno and orange; the Ocean Front Property in Arizona with roasted jalapeno rum, pistachio orgeat, pineapple and lime; and the Lone Starr Martini with Deep Eddy Peach, Giffard Vanille, passion fruit and a champagne sidecar.


The restaurant plans to open daily for dinner to start, with lunch, breakfast and weekend brunch service to be announced in the coming weeks.