Giffard in Dallas, TX

Encina is a farm-to-table New American restaurant in Oak Cliff's Bishop Arts District, operating since 2020, with a documented zero-proof cocktail menu built on Ritual Zero Proof spirits—priced at $10 each—alongside Athletic Brewing on the beer list.

Uchi Dallas is the Uptown / Oak Lawn outpost of the contemporary Japanese sushi brand founded by James Beard Award-winning chef Tyson Cole, which opened here in June 2015 as the third Uchi location. Set on Maple Avenue (with sister izakaya-cocktail bar Uchiba upstairs), it pairs hot and cold tastings, sashimi, and seasonal omakase with a genuinely built-out zero-proof program rather than a token mocktail. The current menu carries a standalone "Zero Proof Cocktails" section of six named drinks built on premium NA spirits — including the Zero Crush (Crodino, yuzu, Oddbird sparkling, soda), Mitsu Mitsu (Ritual ZP gin, rosemary, yuzu honey), Akabanaa (Ritual ZP agave, hibiscus-lime), and Jonetsu (Ghia, passion fruit, habanero) — alongside dedicated zero-proof beer (Athletic Brewing Free Wave, Best Day Kölsch) and Oddbird non-alcoholic wines.

Uchibā is the second-floor cocktail bar above Uchi in Uptown, and it runs the deepest zero-proof programme found in Dallas: four separate non-alcoholic sections covering cocktails, beer, wine and other drinks. The n/a cocktails include the Mitsu Mitsu with Ritual Zero Proof gin, yuzu, honey and rosemary, a Nattsu Sour built on Lyre's Amaretti with lemon and cherry, a hibiscus margarita on Ritual's tequila alternative, and Little Bird on sanbitter with pineapple and lime. The n/a beer list carries Athletic Brewing Run Wild and Best Day Kölsch, with dealcoholised Oddbird wines available by the glass or bottle. Open 5pm to 11pm daily.

Lions Den is the bar at Le Méridien Dallas in the historic Stoneleigh, opened in 2026 under chef Michael White, and its menu carries a printed Zero Proof section that treats non-alcoholic drinking as an aperitivo tradition rather than a lemonade problem. Giusto E Sbagliato is the ambitious one — Lyre's American Malt with Roots Rosso, a cocoa-infused Giffard aperitif syrup and Crodino, the Italian bitter aperitivo. The Prickly Hibiscus Spritz is built on Ghia with hibiscus, prickly pear, lemon and club soda, alongside a third build called La Bombola. The bar runs breakfast, lunch and dinner services daily, so the list is available from 6:30am.