Chew on This: Cook Hall

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DALLAS – If your taste buds are tired of the same ol' same ol', and you're looking to add some spice to your life, look no further than Cook Hall in Dallas' W Hotel – where Chef Vijay Sadhu is taking his heritage – and travels – and putting a twist on some of the classics.

"It's not a fusion or I don't call it a southern or a Texan, I just call it my own cuisine,” Sadhu told NewsFix.

And Chef Sadhu assures you that there's nothing to be afraid of.

"People, when they see me, they'll say, 'Okay, he's the king of spice so do you put spices and curry powder and everything?'” Sadhu said. “No. It's just a different blend. Different spices from all over the world."

And he's using them on dishes like the Fattoush salad, mixed with pita, sumac, and lime dressing. The rainbow trout, and the Portuguese influenced pan-seared shrimp with peri peri sauce.

Chew on This: Chef Sadhu is even giving tacos a twist, by offering cabrito barbacoa taco. Translation: goat tacos.

"You can to barbacoa with anything,” Sadhu told NewsFix. "When I put it on the plate your eyes should pop. There you go. Big, bold flavors."

And if you're in the mood for even more flavor, the Berkshire pork chop is the way to go.

"We serve with a nice apple confit chutney and also it has chanterelle mushrooms and a Bourbon sauce,” Sadhu said.

Paired with Parmesan potato dumplings for perfection!

Okay, now for the good news and not so bad news. Not so bad news, these items aren't available yet – they'll make their debut on Cook Hall's menu in September. Good news? They're offering a plethora of goodies up until then and will be participating in Dallas Restaurant Week, which begins August 15 – so you can try 'em out a discounted rate.

That is – of course – if you're ready to spice things up!