CREATED FOR THE
FOODIE on the go
With light and flavorful fare, Dive features local organic produce, seasonal seafood entrées, and an array of creative salads, sandwiches, and specials – as well as iced teas and cocktails to refresh.
Our seafood is thoughtfully chosen and delivered daily. We use organic, non-GMO, and local produce whenever possible. We cook with grass-fed, hormone-free beef, and free-range, natural chicken. Gluten-free rice bran oil, coconut oil, and ghee are used in our kitchen. We don't use fillers or flour (and rarely cream) to make our soups. 20 of our 22 sauces are made in-house and gluten-free.
About
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Dynamic Women – Dive Coastal Cuisine
For 13 years, Dive Coastal Cuisine of Dallas has been an innovative restaurant focused on sustainability and community. Chef and owner Franchesca Nor feels empowered by the team of women who contribute to making her vision a reality.
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After the Round – Dive Coastal Cuisine
Franchesca Nor is a California girl at heart. Over the last 13 years, her passion for food and her fresh, organic take on coastal fare has been a Highland Park staple.
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Dallas’ Best Seafood Restaurants — 12 Spots That Prove This City Knows Fish
Somewhat of a hidden gem in Dallas, this local seafood spot offers light and healthy entrees, salads, and sandwiches in a fast-casual setting.
OUR IMPACT
Dive partners with Turn Compost to help reduce our overall food waste, which also helps to reduce the burden on our local landfill. Reducing food waste is one of the top ways that we can help the planet.
TOTAL DIVERSION (2022): 27,979.9 lbs or 13.99 tons
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Franchesca Nor
Owner, Creative Director & Chef
Franchesca Nor is a chef that has honed her craft over the last 13 years, but her passion lies in the connection between food and health. She strives to care for customers and staff alike with accessible, healthy, and delicious food – and she never misses an opportunity to educate others on ways food can become love.
Over the years, she has turned Dive Coastal Cuisine into a beacon of clean eating for her community, cultivating close relationships with customers, families, and staff members.
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Victor Corral
Operations Manager
Chef Victor Corral was born and raised in Garland, Texas – a product of two hard-working Mexican immigrants. He found an excitement for cooking at a very young age, watching his family create traditional Mexican feasts.
When it comes to food, Victor relies on his instincts and formal culinary training to manage his kitchen staff, tweak recipes, maintain techniques, and build relationships with customers.
“Amazing lunch + great service”
Google Review