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    Family-Style Vietnamese

    East Dallas favorite Mot Hai Ba takes the lid off new dinner menu

    Teresa Gubbins
    Apr 4, 2014 | 1:54 pm

    Having exposed us to the thrills of Hanoi-style street food, East Dallas Vietnamese restaurant Mot Hai Ba has launched a new dinner menu that focuses on the family side of dining, with shareable plates and sides. Chef-owners Colleen O'Hare and Jeana Johnson are still emphasizing the same authentic flavors and ingredients, but they have redefined their presentation.

    "We're exploring the realm of a Vietnamese family-style dinner," Johnson says. "We've recast our approach to doing entrees. Previously, we had everything in one bowl for you to eat. This becomes more about sharing a meal."

    "We're exploring the realm of a Vietnamese family-style dinner," says co-owner Jeana Johnson says.

    The shift comes as Mot Hai Ba celebrates its one-year anniversary. Johnson and O'Hare brought these unique Hanoi-style dishes to Dallas after studying the cuisine in Vietnam. Zagat rated the restaurant one of the 25 most important in the country in 2013, and it made D Magazine's 2013 top 10 list. Most important of all, Mot Hai Ba was voted best restaurant of 2013 by CultureMap readers.

    Observing that many tables were already sharing, Johnson and O'Hare decided to move toward a more authentic experience. "This gives you an opportunity to eat dinner the way you would if you were actually in Vietnam," Johnson says.

    New dishes include fried chicken with coconut-poached corn, bamboo spicy shrimp, whole fried fish, quail with yellow curry and "street-style" duck leg. And there's a new menu of sides, such as roasted mushrooms and jasmine rice, all big enough to share.

    The fried chicken is a half chicken, broken into parts that's steamed, dredged in potato starch, and fried until the outside gets thick and crunchy. The potato starch makes it gluten-free. "Gluten-intolerant people usually can't eat fried chicken," Johnson says.

    The whole fried fish is branzino, which is scored, fried until crispy, then topped with marinated julienned vegetables and fish sauce. The duck leg is marinated in fermented red and white bean paste and grilled until the skin crackles.

    They've replaced the whole crab in the shell — some customers found it too messy — with lump crab and black noodles in a dark seafood sauce that Johnson says "smells and tastes just like Vietnam."

    Sides are all new. Asparagus is tossed in a lime-fish sauce vinaigrette, then topped with carrot, bean sprout and six-minute egg. Roasted mushrooms — all Asian varieties such as enoki and maitake — are drizzled with sesame oil and soy, and slow-roasted. There's a green vegetable of the day that might be long beans, Chinese broccoli or baby bok choy.

    Garlic noodles are simple perfection: egg noodles made fresh — "close to here, and they're kick-ass to start with," Johnson says — blanched, then cloaked in a sauce of garlic, butter and chopped scallions.

    Tempura okra consists of whole pods, fried in a tempura batter until crisp, not slimy. It's a sweet throwback to the previous tenant, York Street, whose fried okra received many raves.

    Some items they kept, including the marinated grilled fish of the day with dill and yogurt, and the signature shaking beef. "We had to keep the shaking beef," Johnson says. "There's no getting rid of that dish. There would have been a cross burning. Every table gets the shaking beef and the grilled fish."

    And they haven't changed the lunch menu. "Not yet — but we will change the lunch menu," she says.

    Mot Hai Ba spicy shrimp.

    Mot Hai Ba, spicy shrimp
      
    Photo by Teresa Gubbins
    Mot Hai Ba spicy shrimp.
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    Pickleball News

    Chicken N Pickle to bring pickleball and rotisserie chicken to Allen

    Raven Jordan
    Apr 22, 2025 | 5:00 pm
    Chicken N Pickle
    Chicken N Pickle
    Quite the spread at Chicken N Pickle

    After more than two years in the works, pickleball chain Chicken N Pickle is coming to Allen. According to a release, the company known for helping to usher in the pickleball trend will open a location at The Farm, the mixed-use development at SH-121 and Alma Road on May 13.

    Located at 1221 Johnson Rd., the venue will encompass nearly four acres with eight pickleball courts — six indoor and two outdoor covered — plus dining areas on two levels, a sports bar, beer garden, and yard games such as cornhole, battleship, and giant Jenga.

    Founded in Kansas City, Missouri in 2017, Chicken N Pickle has NFL players among its investors including Patrick Mahomes and Travis Kelce. There are currently 12 locations; Allen, which was originally penciled in for Allen in 2022, is the third in the Dallas area following the original in Grapevine and another in Grand Prairie.

    In a statement, CEO Brad Clarke says the concept creates an inclusive environment.

    "We like to think of our concept as the ultimate backyard hangout – one you'll never want to leave; it's a space where everyone can connect and celebrate with great food, drinks, and unforgettable moments together," Clarke says.

    The menu is centered around rotisserie chicken served with sliced avocado and a flour tortilla; plus sandwiches, wings, fries, and tots. But there are also a few healthy dishes as well such as hummus; sides like grilled broccolini and beets with arugula; and a powerbowl with sweet potato, kale, and avocado. Sandwiches and entrees range from $10 to $18.

    There are cocktails like a spicy blackberry margarita, local beer, plus brunch and a weekday happy hour with $2 off drinks.

    They're planning a slate of activities during grand opening week, including a doggy day, open play, family night, and teacher night.

    Company founder Dave Johnson says they're dedicated to being the top pickleball entertainment destination while still maintaining a personal touch and strong local connections in every community.

    "We're confident that Chicken N Pickle will quickly become a must-visit destination in Allen for guests seeking food and fun in a welcoming atmosphere," Johnson says.

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