Skip to content
Background image for Ounce



Taste a little bit of everything on our tapas-style menu, packed with a mixture of European & Mediterranean inspirations.


Brian discovered his passion for food at an early age. A graduate of the Texas Culinary Academy, Brian Zenner began his culinary career at the Driskill Hotel in Austin, Texas. He then moved on to work at restaurants in Portland, Oregon.

He helped open Oak in December 2011 as Chef de Cuisine and then transitioned to head of Belly & Trumpet’s kitchen in early 2012. Executive Chef Zenner opened Belly & Trumpet to regional acclaim and was awarded a 4-star rating for his innovative cuisine from The Dallas Morning News and was chosen as one of Dallas’ best chefs by Leslie Brenner and the Dallas Morning News.

Over the years, Chef Zenner oversaw the openings of The Mitchell in downtown Dallas and On Premise in Dallas’ Deep Ellum. In July of 2016, Brian opened two more restaurants in Dallas’ Design District, Wheelhouse and Sassetta. He worked on the Design District project as Culinary Director for the two locations before taking over the operations at The Porch in 2018.

At the beginning of 2020, he joined Hospitality Alliance as the Corporate Chef, with the amazing opportunity to open his own concept, Ounce, on the second floor of the Exchange Food Hall located at AT&T’s World Headquarters in downtown Dallas.


5 p.m. - 10 p.m.
5 p.m. - 11 p.m.
Brunch served Sun: 11 a.m. - 4 p.m.

This site uses cookies. By continuing to visit this site you are agreeing to the use of cookies.

I Understand