News You Can Eat

Smoothies and fast-food fun make this scoop of restaurant news extra summery

Smoothies and fast-food fun make this restaurant news extra summery

Whataburger chicken honey biscuit
Whataburger chicken honey biscuit. Photo courtesy of Whataburger
AF+B Scotch eggs
Scotch eggs at AF+B are being featured at happy hour. Photo courtesy of AF+B
Bishop Cider Co.
Bishop Cider Co., now serving cider. Photo courtesy of Bishop Cider Co.
Paciugo smoothies
Paciugo Gelato does smoothies this summer. Photo courtesy of Paciugo
Hopdoddy burger
Hopdoddy Burger, because every story must have a photo of a burger. Hopdoddy/Facebook
Bocce, Bishop Arts
On the menu at Bocce in Bishop Arts: beer-battered artichoke hearts. Photo courtesy of Bocce
Whataburger chicken honey biscuit
AF+B Scotch eggs
Bishop Cider Co.
Paciugo smoothies
Hopdoddy burger
Bocce, Bishop Arts

Summer's here, which means vacation for some restaurants and smoothies at others. And in the fast-food world, Whataburger is back with more condiments.

More than a year in the making and with a Kickstarter campaign to boot, Bishop Cider Co. is finally open in Oak Cliff. It's a soft opening, which means they're not actually selling any cider they make themselves. That won't happen for another four weeks, as they've only just started brewing their own. They'll have them in time for the grand opening party, scheduled for July 19.

In the meantime, they are selling more than 25 commercially available ciders such as Woodchuck, Angry Orchard, Crispin and Ace. Everyone, including Bishop Cider Co. itself, keeps referring to it as a cidery. Very cutesy, but unlike brewery, cidery is not a real word, just as a bar is not a drinkery and a place that sells cupcakes is not a cupcakery.

Also in Bishop Arts, family-run Italian restaurant Bocce is open on Davis Street with its red-sauce dishes and BYOB policy. With the recent openings of Pier 347, Bishop Cider Co., Stock & Barrel and Cretia's, all lined up along the road to Zoli's NY Pizza Tavern, Davis is becoming the new hot street of Bishop Arts.

Hopdoddy opened its Uptown branch on McKinney Avenue in the old Frankie's space. That's the second Hopdoddy in the DFW area; a third branch opens in Addison this summer.

Austin-based Snap Kitchen will open four stores in Dallas, with the first two at Snider Plaza and at 2222 McKinney Ave. in Uptown this summer, and two in the fall at Preston Royal Village and Fitzhugh and 75. Snap sells juices and calorie-counted meals to-go such as chicken enchiladas and bison quinoa hash. The menu is 99 percent gluten-free with vegetarian, vegan, Paleo and dairy-free items. The concept, which started in 2010, has 12 locations in Austin and Houston. In a twisted bit of double-speak, Snap describes itself as "eco-friendly," which is strange, because all of its products are sold in single-serving throwaway plastic containers.

The owners of Lemongrass in Deep Ellum are opening a new restaurant at NorthPark Center called Pho Kitchen, where they'll serve pho, banh mi sandwiches, spring rolls and other Vietnamese specialties. Tuyet Davis will serve as chef, and Khoa Nguyen will continue to be manager.

One Arts Plaza gem Tei An will take a break for its annual summer vacation. It'll close on June 23 and reopen on Saturday, July 5, at 5:30 pm.

Design District restaurant Oak has a new general manager: Patrick Desotelle, who will oversee service and day-to-day operations. Desotelle comes to Dallas after nine years on the East Coast. He's worked at Ruth's Chris Steak House in Baltimore; Zaytinya in Washington, D.C. (with chef Jose Andres); and Le Diplomate with restaurateur Stephen Starr, also in Washington, D.C. He holds a level one certificate from the Court of Master Sommeliers.

Paciugo has introduced a line of new smoothies in three flavors: mango passion fruit, strawberry banana and wild berries. The smoothies are available for a limited time through Sunday, July 13, in three sizes: 12, 16 and 20 ounces, priced from $3.79 to $5.79. Paciugo's smoothies are unique because they use their own sorbet, made from real fruit, which they then blend with real fruit. They're fruity.

Del Taco is celebrating its 50th anniversary by bringing back three classic menu items for a limited time: a taco salad; an orange milkshake; and a "bun taco" with seasoned beef, cheese, lettuce and tomato in a sesame seed bun. Isn't that a sloppy Joe? The chain is also introducing a new item: the Cali steak and guac burrito, with carne asada, guacamole and crinkle-cut fries.

Whataburger is selling more condiments at H-E-B and Central Market stores. One is honey butter, which appears on its honey butter chicken biscuit; H-E-B will carry it in the same 16-ounce bottles as Whataburger's ketchup and mustard. According to the burger chain, there have been "nearly 20,000 mentions of honey butter on Twitter in 2014 alone." Do you suppose they're getting it confused with Honey Boo Boo? The other product for sale is pork sausage, available in one-pound rolls, made with the same proprietary seasoning blend used in Whataburger restaurants. But is anyone talking about it on Twitter?

Ocean Prime has debuted “Prime Daily,” a new menu of discount specials such as a $39 three-course menu on Sundays, half-priced oysters from 4 to 7 pm in the lounge on Mondays, and half-priced wine on some bottles on Wednesdays.

In Fort Worth, AF+B has launched a happy hour menu Monday through Friday, 4 to 7 pm. Bites include meatballs, cheddar croquettes, pickled vegetables, chorizo Scotch egg and chicken wings with sorghum hot sauce. Bar snacks range from $3 to $6, wines by the glass are $7, draft beers range from $3 to $5, and bar menu cocktails are $5.