Shake a tail feather to Lisa Garza’s Sissy’s Southern Kitchen & Bar at 2929 Henderson Avenue, now open for lunch as well as dinner. Now we can have chef Jeffrey Hobbs’ elegantly presented fried chicken, deviled eggs with caviar and squash puppies in broad daylight … Ser, the new steak house on the 27th floor of the Hilton Anatole, serves prime beef, fresh seafood, a world-class wine list and some of the best views in the city … When chef Matt McCallister unveils FT33 at 1617 Hi Line Drive in the Design District this month, we’ll be ordering pork jowl and parsnip, black truffle and mango; wild boar sloppy joes, cheddar fondue and pickles, topped off with a grand dessert from pastry chef Joshua Valentine (perhaps peanut butter with grapes, curry and raisins). Some nights, we might just drink and let GM and sommelier Ryan Tedder curate for us. We do have a soft spot for a good Corpse Reviver with Hendrick’s gin, Cointreau, Lillet Blanc, lemon and absinthe … Opening November 1 in The Shops at Park Lane, Bowl & Barrel is Dallas’ first boutique bowling alley with an American tavern pouring craft beers and intriguing cocktails, plus a 3,000-square-foot restaurant. SMU-grad owners Josh Sepkowitz and Kyle Noonan have 15 ace lanes.