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    Avocado News

    Fun restaurant dedicated to all things avocado opens at Dallas' Trinity Groves

    Teresa Gubbins
    Jan 29, 2020 | 9:14 am

    West Dallas restaurant incubator Trinity Groves has scored a good one with its newest restaurant. Called AvoEatery, it's being called the world's first full-service restaurant focused entirely on fresh avocados, and according to a release, it will open on Thursday January 30.

    They'll open softly: from 6-10 pm until February 14, then 11 am-10 pm beginning February 15.

    Located at 3011 Gulden Ln., #116 — the former Casa Rubia space — AvoEatery will feature a menu in which all the dishes include fresh avocado in some way, and a full bar that will also include have avocado in its cocktails.

    "We created AvoEatery because we believe fresh avocados are more than just a fruit; they are an experience that is always worth it, elevating every dish to new heights," the release says.

    Avocados are everywhere, from the décor to the menu, including the obvious avocado toast; salads featuring unique avocado applications like grilled avocados; and even avocado desserts.

    The restaurant is a partnership between Trinity Groves founder Phil Romano and Avocados From Mexico, a subsidiary of the Mexican Hass Avocado Importers Association (MHAIA), formed for the purpose of advertising, promotion, and public relations.

    Speaking of, did you know that Avocados From Mexico supplies 84 percent of the US market? It's true.

    The restaurant also will serve as a living lab, enabling AFM to test new avocado dishes and cocktails. The launch follows other AFM concepts including avocado-centric concession stands at American Airlines Center and Hard Rock Stadium in Miami.

    The menu includes greatness such as a guacamole flight with five choices including mild, medium, hot, hummus, and egg. Avocado and corn hush puppies, avocado fries, avocado and beet tartare, ceviche, and spring rolls with shrimp, bacon, basil, and avocado.

    There are six avocado toasts:

    • traditional with mashed avocado, lemon, and sea salt
    • maple smoked salmon with capers and eggs
    • ham & cheese with avocado pimento cheese and Serrano ham
    • labneh toast with za'atar, pistachios, mint, and house-made labneh
    • Caprese
    • Waldorf toast with apple butter, bleu cheese, and candied walnuts.

    Salads and bowls include an avocado and steak salad; Asian avocado shrimp salad; farro salad with maple farro, arugula, pomegranates, and candied walnuts; and a grilled avocado bowl with quinoa, zucchini, spinach, pistachios, and feta.

    Entrees include salmon with an avocado-mango salsa; avocado chicken curry with basmati rice; steak frites with a New York strip and an avocado herb butter; and spaghetti squash & zoodles, a brilliant faux-pasta veggie combo with grilled avocado and butternut squash.

    Desserts include white chocolate avocado popsicles, a chocolate-avocado brownie with avocado-vanilla ice cream; and chocolate-avocado mousse with Kate Weiser chocolate.

    The cocktails are all an avocado feast, with avocado-flavored bitters, shrubs, purees, and even frozen avocado ice cubes. An old-fashioned has avocado chocolate bitters. (There are also traditional cocktails, sans avocado, for the wimps.)

    Cocktails include a whole subset of Spritzers such as the Think Pink with gin, lemon juice, and Cava Brut Rose. Beers are a mix of local and classic labels, and wines are an intriguing mix from around the world.

    Decor is avocado-y too — lots of green. The restaurant was designed to look like a living avocado grove, with lamps that emulate the fruit coming down from the trees, and the intertwining of wood shapes in the outdoor spaces to resemble an avocado grove with trees around.

    The restaurant will offer lunch and dinner seven days a week, and brunch coming soon.

    Caprese avocado toast.

    AvoEatery
      
    Photo courtesy of AvoEatery
    Caprese avocado toast.
    openings
    news/restaurants-bars

    Bread News

    Award-winning Dallas bakery scores storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    And now they will have a brick-and-mortar location.

    Their current menu changes weekly, with breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, and salted rye chocolate chip cookies. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    East DockEast Dock Courtesy rendering

    They'll fit right in at East Dock, a former industrial building that was built in 1915 and is being thoughtfully refurbished with a goal of creating an 18-hour campus: coffee in the morning, daytime operators such as offices, studios, and restaurants, then bars and entertainment at night.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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