News You Can Eat

Pizza goes deeper, Frappuccino gets sweeter and more news in Dallas food

We have pizza on the brain this week, with the arrival of a deep dish icon and a "new" pizza with pineapple as a topping. There's chain action too, at Freebirds and Starbucks.

Here's a roundup of the latest restaurant news:

Deep dish is here: Gino's East officially opens in Arlington on May 4, in a former Bikinis Sports Bar & Grill. Meanwhile, a Dallas location has been announced. Owner Doug Guller will open a franchised branch of the Chicago pizzeria near I-35 and Loop 12, at 10310 Lombardy Ln., also in a Bikinis; Guller's company ATX Brands also owns Bikinis. Guller plans to open more branches of Gino's around Dallas-Fort Worth.

Chipotle has its Sofritas, now Freebirds has its Calabacitas. The Austin burrito chain has a new meatless protein option in its Calabacitas, a vegan, Mexican-inspired offering featuring tempeh and vegetables. Summer squash, zucchini, corn, peppers and onions are braised in a blend of spices, including cumin and cilantro, then combined with tempeh, a soy product made through a process of fermenting soybeans, a favorite protein option for those who avoid meat, eggs, dairy or items with gluten.

Calabacitas can be added to all meal formats, from burritos to tacos to bowls to salads.

Pie Five has opened a branch in Lewisville, the 14th in Dallas-Fort Worth, at 4600 S.H. 121. The company is also introducing a new pizza, the Maui Wowwi. It comes on an "artisan thin crust" and is topped with BBQ sauce, ham, bacon, red onion, cilantro and pineapple.

According to a release, the recipe was created by Patty Scheibmeir, VP of R&D and product innovation, who is also the party responsible for creating Pizza Hut's stuffed-crust pizza. That is definitely something for your resume.

Shinsei has remodeled its upstairs lounge and is launching izakaya-inspired service. Small plates crafted by new chef Jeramie Robison will be offered as gratis bites, presented in three creative tastes that change daily. Shinsei's regular appetizer menu and sushi menu will be available as well.

"Much as the izakaya is a foundation of Japanese after-work culture, we see Shinsei's Sakaya Room becoming a staple in Dallas' late afternoon repertoire," say Shinsei proprietors Tracy Rathbun and Lynae Fearing in a release. Izakaya service will take place weeknights from 5-6:30 pm.

Kenichi in Victory Park is debuting a new sushi and sashimi menu by sushi chef Noboru "Sho" Mochido. Selections include carpaccio; a roll with crab and avocado wrapped in soy paper and topped with yellowtail, tuna, salmon and white fish; and tempura shrimp with serranos, topped with spicy tuna and snow crab. A new omakase offers seven courses that change nightly based on the best seasonal offerings.

Clay Pigeon in Fort Worth has a new spring menu, with Texan comfort classics and inspirations from Asia. Dishes include pork belly flatbread with roasted garlic, Gruyere cheese and ramps; quail roulade with choice of potato hash or blue cheese grits; beef tartare with quail egg; and seafood hot pot with jasmine rice.

Vivo 53 will begin serving weekend brunch on May 10, on Saturdays and Sundays from 9 am to 3 pm. Dishes include frittatas, smoked salmon pizza and cinnamon sugar torta frita with berry jam. Cocktails include mimosas and Bellinis for $1, plus bloody Marys and a "Vesuvius" with blood orange juice, serrano pepper and strawberries.

Yumilicious has a new frozen yogurt flavor: Chamoyada. Co-founder Christian Le calls it "our version of the traditional Mexican chamoy sauce, typically made from pickled fruit and spices," with a flavor that's both sweet and tangy.

Starbucks has a new Frappuccino flavor: S'mores, which sounds pretty desserty. It has layers of marshmallow-infused whipped cream, milk chocolate sauce, graham, coffee, milk and ice. It gets finished with marshmallow whipped cream and a graham cracker crumble. There's an accompanying bottled Frappuccino S'mores flavor, available in single-serve glass bottles at supermarkets.

In addition, Starbucks brings back a customer favorite: Caramel Ribbon Crunch Frappuccino. Caramel syrup, coffee, milk and ice are topped with a layer of dark caramel sauce, whipped cream, caramel drizzle and crunchy caramel sugar topping. The two Frappuccino flavors are available through the first week of September.

S'mores Frappuccino is pretty dessert-y.

Courtesy photo

S'mores Frappuccino is pretty dessert-y.

unspecified

A Toast

Dallas distiller launches zero-proof liquor line and hosting accessories

Photo courtesy of Teaspoon

It's the brand's first line of non-alcoholic beverages.

The zero-proof liquor movement keeps gaining momentum, and the latest to take a seat at the bar is Teaspoon, from the Dallas-based Dynasty Spirits.

The brand's first line of non-alcoholic whiskey, tequila, gin, and "Italian Spritz" (comparable to the main ingredient in a certain bright-orange cocktail) are already available for shipping nationwide, and the company promises they will be carried by more than 400 Texas retailers by year's end. Each 700ml bottle is priced at $32.99.

“Teaspoon was born from a simple belief: that the drink in your hand should match the moment you’re in,” says founder Devin Odell. “Teaspoon isn’t just zero-proof spirit alternatives, it’s a statement. It offers a fresh option for those who expect more from what’s in their glass: more flavor, more intention, more celebration.”

For the mocktail connoisseurs out there, here's a quick overview of each bottle's tasting notes:

The zero-proof whiskey has cherry, vanilla, caramel, and citrus zest on the nose. The palate opens with a bourbon-style sweetness and finishes dry and peppery.
The zero-proof tequila has the aroma of cracked black pepper with hints of pineapple and guava, and tastes of fresh bell pepper up front. Citrus mid-notes add brightness and it's rounded off with a lightly sweet oak finish.
The zero-proof gin's nose brings lemon zest and elderflower, and its taste is dry and herbal like a true London Dry gin.
The zero-proof Italian Spritz balances sweet red licorice and bitter orange peel on the nose. The palate starts with orange-candy brightness and progresses to juicy grapefruit before finishing with a lingering herbal bitterness.

The name Teaspoon is reflective of the culinary measuring tool's history, and how the gilt silver spoons were once prized by England's upper crust due to the initial rarity of tea imported from Asia.

The Texas-born Odell founded Dynasty Spirits in 2010, and the brand's portfolio currently includes Pezuña Blanca tequila, Townes vodka, Green House vodka and gin, Lasso Motel whiskey, and Painted Donkey tequila.

Launching in tandem with Teaspoon’s non-alcoholic beverages is a collection of custom retail products in collaboration with Marcello Andres, Shelton Metal, Tom Adam, Match 1995, A Bientot, WP Standard, and more. Currently, that includes linen cocktail napkins, glassware, and a set of artful pewter teaspoons, each representing a different zero-proof liquor.

Dallasites can taste and shop at Teaspoon's launch event: November 6 at at the Shop Swoon boutique inside the Joule Hotel. Bottles will be available for purchase there through November 9.

zero proof liquor cocktails zero proof spirits zero proof whiskey zero proof gin zero proof tequila mocktails non-alcoholic