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    Ciao Dallas

    North Italia restaurant hails Dallas with handmade everything

    Teresa Gubbins
    Apr 27, 2017 | 2:07 pm
    Cauliflower dish at North Italia
    The first North Italia in Dallas will open in Plano.
    Courtesy photo

    Italian food fans get another shot with North Italia, the Italian food concept from Fox Restaurant concepts, which is scheduled to open on June 27 in Plano.

    Texas currently has two branches of North Italia in Austin and Houston but this is the first branch in the Dallas-Fort Worth area. It'll be located at Legacy West, along with its corporate sibling, True Food Kitchen.

    Italian food has never been a strong suit for Dallas, but in the past year or two, we're seeing newcomers such as Americano at the Joule Dallas hotel, Dolce Riviera in the Harwood District, fast-casual Italian sandwich chain Piada Italian Street Food, and Sprezza on Maple Avenue.

    And there are more Italian restaurants on the horizon including Sassetta, the Tim Headington restaurant set to open in the Design District; and two chef-driven Italian concepts opening at Highland Park Village.

    The menu at North Italia includes antipasti, pizza, pasta, and more. Everything is made fresh on the premises daily, including pasta and pizza dough. According to a release, the menu evolves to incorporate seasonal produce.

    Signature dishes include The Pig Pizza with tomato sauce, spicy pepperoni, soppressata, and Italian sausage; prosciutto bruschetta with Crescenza cheese, grilled asparagus, and truffle; and burrata tortelloni with cherry tomato, basil, and Pecorino cheese.

    The restaurant will occupy a roomy 6,500 square feet with an additional 1,500-square-foot patio. The interior will have an exhibition kitchen overlooking the dining room, bar, and seating for up to 270 guests.

    Plano will be only the 11th branch. Other locations are in Arizona, California, Colorado, and Kansas. North Italia Plano marks the fourth Fox restaurant in the DFW area, along with True Food Kitchen and Flower Child, the massively popular healthy restaurant concept that recently opened at Inwood Village.

    A second branch of North Italia is opening at the Union Dallas in Uptown in 2018, where it will be joined by yet-another Sam Fox concept, The Henry. If we like Sam Fox, he definitely likes us.

    Fox Restaurant Concepts' founder Sam Fox is a James Beard nominee and is on the list of "the 50 most powerful people in food service" by Nation's Restaurant News.

    Open seven days a week, North Italia will offer lunch and dinner every day, and brunch on the weekends along with happy hour Monday through Thursday from 3 – 6 p.m. North Italia will also offer half price bottles of wine all day on Sundays.

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    Noodling in

    Chinese noodle spot Yo! Bowl expands to Plano with full-service restaurant

    Stephanie Allmon Merry
    Jun 25, 2026 | 2:30 pm
    Yo! Bowl mifen noodles
    Photo courtesy of Yo! Bowl
    Yo! Bowl revolves around a springy, chewy rice noodle from Taiwan called mifen.

    A family-owned restaurant that introduced an under-the-radar Chinese noodle dish to North Texas is expanding to Plano: Yo! Bowl, known for its customizable rice noodle bowls and Southwest Chinese flavors, will open a second location at 4701 W. Park Blvd. #105 in mid-July, according to a release.

    The noodle shop debuted in Carrollton in 2024 and built a following for its mifen, a springy, chewy rice noodle from Taiwan, also sometimes called mei fun. These noodles, still quite unfamiliar to American diners, can be found on some menus in Dallas, but Yo! Bowl is the rare all-mifen concept.

    In China, mifen noodles are typically offered in self-serve bars, where customers choose their ingredients. In a nod to those origins, Yo! Bowl in Carrollton offers a build-it-yourself bowl but the ingredients are mixed behind the counter. They're available in a soup form, as well as a non-soup dry option, similar to a stir fry, in choice of spicy or non-spicy.

    The noodles are cooked in 20 seconds, making this true fast food, given the speed in which customers get their orders. Bowls range from $11 to $13, depending on protein.

    The new Plano restaurant will differ slightly from the original. While the Carrollton location relies primarily on self-order kiosks, the Plano outpost will offer full table service.

    Owner Xinran Xu founded Yo! Bowl with the goal of introducing mifen to a broader audience. Born in China and raised in Japan, Xu drew on influences from both cultures when developing the restaurant.

    "When we first opened, many customers had never heard of mifen before," Xu says in the release. "I wanted to introduce a dish that I grew up with and make it approachable for everyone. Whether someone likes spicy food, mild flavors, soup, or dry noodles, they can create a bowl that fits their own taste."

    Yo! Bowl Crispy chicken at Yo! Bowl.Photo courtesy of Yo! Bowl

    While mifen is the centerpiece, the menu also includes Japanese-inspired items reflecting Xu's background, including chicken katsu. Another customer favorite is the restaurant's homemade yogurt, she says, prepared from a family recipe passed down through generations.

    Xu says the idea for expansion came from seeing how many customers were driving from Collin County to visit the Carrollton restaurant.

    "We realized many of our regular customers were driving from Plano, Frisco, and other parts of Collin County," Xu said. "When the opportunity came to open a second location, Plano felt like the natural next step."

    Xu says she hopes mifen can eventually achieve the same level of recognition in the U.S. as other Asian noodle dishes.

    "Japanese ramen and Vietnamese pho have become part of mainstream American food culture," Xu says. "If one day Americans recognize mifen the same way they recognize ramen or pho, I would consider that a success."

    To celebrate the opening, Yo! Bowl plans to offer a limited-time promotion with select noodle bowls priced at $9.95, according to the release. A soft opening will take place in mid-July, they say.

    ---

    Luciana Gomez contributed to this story.

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