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    Tastemaker Rising Star Chefs

    Tastemaker Rising Star Chef nominees add luster to Dallas dining scene

    Teresa Gubbins
    Apr 9, 2014 | 2:29 pm

    Drum roll, please, for the inaugural CultureMap Dallas Tastemaker Awards, our annual celebration of the talent in the local food and drink community. Our mission: Shine a spotlight on the people making the city's restaurant scene special and honor their innovation, energy and creativity.

    Over the next few weeks, we'll spotlight candidates in all categories of food and beverage, from the professional who mixes your cocktail to the best restaurant in Dallas-Fort Worth.

    For our first category, we present the nominees for Best Rising Star Chef. These are the chefs whose chops are just emerging but who already show they have what it takes.

    Gigliola Aguilera, Joyce & Gigi's
    Gigliola "Gigi" Aguilera is a graduate of Le Cordon Bleu in Austin who's worked at a number of top Dallas kitchens, including Fearing’s, Five Sixty and the Stoneleigh. She also worked in Europe, including a stint at a chocolatier in Switzerland, where she sharpened her pastry skills. She opened Joyce & Gigi's with her mother, Joyce, in December 2012.

    Felipe Armenta, Pacific Table
    Chef Felipe Armenta grew up in a restaurant family and drew raves as a chef in California. In 2010, he opened The Tavern in Fort Worth with tacos, enchiladas and other casual fare. But he really turned heads when he opened the elegant Pacific Table in 2013, joining a local embrace of fine-dining seafood à la John Tesar's Spoon.

    Andrew Dilda, Barter
    Brash young Andrew Dilda worked at Woodshed Smokehouse and CBD Provisions before nabbing the chef spot at Barter, the new restaurant concept in the old Private Social space. He's executing a menu conceived by his old Woodshed boss, Tim Love, while also adding his own improvisational touches.

    Eric Dreyer, Fearing's
    Eric Dreyer's affiliation with the Ritz-Carlton dates back to 1999 when he worked at a property in California. He cheffed at a number of luxury hotels, including the Grand Hyatt DFW, before joining Fearing's in 2007, where he was recently promoted to chef de cuisine. In 2013, Eater crowned him Dallas' Hottest Chef.

    Justin Holt, Lucia
    Since arriving in Dallas seven years ago, Justin Holt has worked with some of Dallas' most discriminating chefs, including David Uygur at Lucia and Anthony Bombaci at Nana (now Ser). His personal claim to fame has become his fondness for ramen, highlighted at a ramen pop-up shop he did in Bishop Arts.

    Danyele McPherson, Remedy
    Danyele McPherson graduated from the University of North Carolina at Chapel Hill with a degree in anthropology and history before realizing that being a chef was her true calling. She shot up through the ranks at Stephan Pyles before joining the legendary Grape as sous chef. She left in March and will helm a soda-shop concept called Remedy, coming soon to Greenville Avenue.

    Nico Sanchez, Meso Maya
    Nico Sanchez has worked in kitchens since he was a boy in Mexico. In Dallas, he began his chef career with Consilient and moved his way up to became chef at Cuba Libre. In addition to the two branches of Meso Maya, he also oversees his passion project La Ventana, a taqueria next to the Meso Maya in downtown Dallas.

    Patrick Stark, Sundown at Granada
    A graduate of CIA in New York, Patrick Stark ran a catering company before joining the Granada Theater in Dallas. He and Granada owner Mike Schoder launched the healthy, veg-friendly Sundown at Granada in 2012. They've taken a stance against GMOs, one that got the restaurant national attention. Stark also appeared on the TV show Cutthroat Kitchen.

    Brian Zenner, Belly & Trumpet
    A graduate of the Texas Culinary Academy, Brian Zenner began his culinary career at the Driskill Hotel in Austin. He lived and worked at a number of restaurants in Portland, Oregon, until 2010, when he joined the team at the Rosewood Mansion on Turtle Creek. He was on the opening crew of Design District restaurant Oak, then moved to helm sister restaurant Belly & Trumpet, to great critical acclaim.

    ---

    Come celebrate the Tastemakers with us on Tuesday, May 6, at Seven for Parties in the Dallas Design District. To learn more about the event, including information about our beneficiaries, judges, participating restaurants and ticket sales, visit our

    Tastemakers website

    .

    Nico Sanchez, Meso Maya

    Dallas chef Nico Sanchez
    Photo courtesy of Firebird Restaurant Group
    Nico Sanchez, Meso Maya
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    Hot Dog News

    Shorty's Coneys & Cocktails to dish sophisticated hot dogs in McKinney

    Teresa Gubbins
    Feb 19, 2026 | 10:15 am
    Coney-style hot dog
    thembites.com
    Coney-style hot dogs will be on the menu at Shorty's Coneys & Cocktails.

    A fun casual restaurant concept from a savvy player is coming to McKinney. Called Shorty's, it'll open in McKinney's charming Historic Downtown Square at 109 N. Kentucky St., where it will channel a quintessential Northeast-style hot dog shop.

    According to owner Bryan McVay, it'll open in mid-March.

    McVay is a food & beverage veteran who's worked in management and corporate finance for hospitality groups such as FB Society. He's also a native of Pittsburgh who worked at such a shop in his teens.

    "In that part of the country, every town has a hot dog shop, and I worked at one through my high school days," McVay says.

    But Shorty's is more than a hot dog shop. The full name is Shorty's Coneys & Cocktails, and it will surely serve hot dogs — but also burgers, sandwiches, and bar-style appetizers like fried pickles, not to mention a full bar.

    McVay's approach is informed by the street-style food culture of big cities like New York. "I'm keeping in mind portability, where you grab a bite, and that's how we'll package everything," he says.

    Mostly everything on the menu will be priced at $10 or less.

    "Downtown McKinney has plenty of nice sit-down restaurants but we wanted to provide something not already offered, with good-quality food," he says.

    During the day, Shorty's focus will be primarily on food: a place for McKinney visitors, couples, and families with kids to grab a bite. Later in the day, the emphasis will shift to a pre-date-night destination, a place to get a cocktail before or after dinner.

    "We've kept the menu narrow, but with a goal to do everything at the highest level," McVay says. To that end, he recruited chef John Franke to consult. The centerpiece of the menu will be a Coney-style hot dog.

    "Our Coney dog comes topped with chili, chopped white onions, and mustard," McVay says. "Although it's associated with Coney Island in New York, we're doing a style often found in Detroit. Our goal is to offer a fantastic Coney-style dog, but a cheffed-up version."

    Other menu items include:

    • Smashburgers including one with hot pepper, bacon, BBQ sauce, and chili cheese
    • Chicken ranch sandwich
    • Filet O'Whitefish
    • Philly cheesesteak
    • Classic BLT
    • Haley's Killer Chili — "In Texas, they'll kill you if you put beans in your chili — well this chili has beans in it," McVay says.

    Plus sides and snacks such as fried pickle chips, mozzarella bites, poutine, chili cheese fries, and "fancy fries" — cooked in trendy beef tallow.

    Shorty's This circa-1920 photo shows the facade of 109 N. Kentucky St. in McKinney Historic Square with the original "Drinks Lunches" sign.Shorty's/City of McKinney

    The vision
    McVay began his hospitality career with Hard Rock Cafe, and has worked for concepts such as House of Blues, Fox Sports Grill, and FB Society, where he lent a hand in the creation of Legacy Food Hall in Plano.

    "Along the way, I always had this itch to do my own thing — connecting to my early days, and what made me fall in love with the restaurant industry, which was the idea of creating your own brand," he says.

    The idea of Shorty's is rooted in nostalgia.

    "My idea was to do a Northeast shotgun-style bar that has evolved over time so you feel the nostalgia around you," he says.

    The right location was important. It took him four years to find the McKinney storefront, most recently a coffeehouse called Snug on the Square which closed during the pandemic, and previously home to an antique store, a rug store, and a bakery & coffee shop.

    "Many of the buildings in downtown McKinney are 150 years old," he says. "Retrofitting a building that old and figuring out how to add modern necessities like ventilation and grease traps can be a challenge."

    But it also means that the building comes with vintage treasures — from pressed tin panels on the walls to an original wood floor. McVay worked with the Texas Historical Society to preserve elements of the facade and retain some of the building's original character.

    Over the entry, he's installed a cool retro "Coneys & Cocktails" sign that looks like it was made in the 1930s.

    "I worked with two longtime sign makers who crafted the sign in the old-school style with blown glass," McVay says. "It took a few tries to get a sign that met the approval of the city of McKinney. We found a photo of the downtown square from decades ago which showed an original neon sign on the building. It said 'drinks & lunches.' So we recreated that sign — the exact same look, shape, and feel — but it says 'Coneys & Cocktails' instead."

    "I'm trying to recreate what it might have looked like if it was a bar, 150 years ago," he says.

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