CREATED FOR THE
FOODIE on the go

Dive Coastal Cuisine is a chef-driven restaurant featuring homegrown salads, the highest quality organic and sustainable proteins, and responsibly sourced seafood. Every ingredient is chosen with intention.

We grow our greens within our own future farm, using technology that supports the latest agricultural practices and a healthier environment. We use organic, non-GMO, and local produce whenever possible, and cook with grass-fed, hormone-free beef and free-range, natural chicken. Our kitchen uses gluten-free rice bran oil, coconut oil, and ghee to ensure clean, vibrant flavor in every dish.

Our menu is approachable, thoughtful, and delicious — comfort food made with love, health in mind, and care for our future.

About

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.

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growing forward

Here at Dive Coastal Cuisine, we know that sustainability is the key to improving our restaurant, community, and planet. That’s why we’re growing our own produce in the DiveDWN Future Farm.

The Future Farm serves as a hub for workshops, initiatives, and events, fostering education and inspiration. DiveDWN isn't just a modern farm; it's a force for positive change.

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Franchesca Nor

Owner, Creative Director & Chef
For more than 25 years, Chef Franchesca Nor has been dedicated to redefining how communities experience food. As the Owner and Chef of Dive Coastal Cuisine, she has built a beloved Dallas staple centered on fresh, clean, and accessible dining that nourishes the body and is satisfying.
Driven by a deep belief in the connection between food, health, and community, Franchesca continues to push the boundaries of sustainable dining. Her latest mission focuses on advancing future farm practices in urban settings, partnering with 4DWN to combat food insecurity, and developing solutions to bring nutrient-dense, unprocessed foods into school cafeteria programs.
Known for her approachable, health-forward cooking and her care for both customers and staff, Franchesca has transformed Dive into more than a restaurant — it’s a gathering place where good food and good intentions come together for a better future.
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.