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    LYFE Kitchen Launch Looms

    LYFE Kitchen chef Jeremy Bringardner spills secrets to healthy cooking

    Teresa Gubbins
    May 27, 2014 | 4:15 pm

    As the Dallas-area arrival of LYFE Kitchen looms, so does the opportunity for an explanation of what it is, exactly, and how it differs from other restaurants.

     

    An acronym for "Love Your Food Everyday," LYFE is a fast-casual concept where everything on the menu is 600 calories or less. It was launched in 2011 by a group of food industry veterans, including Oprah Winfrey personal chef Art Smith and former McDonald's executives Michael Donahue and Mike Roberts.

     

    The first DFW location is scheduled to open June 7 at 1900 Preston Rd. in Plano. LYFE is the third "healthy" chain to enter Dallas, following Seasons 52 and True Food Kitchen.

     

     

      "People are not willing to make sacrifices on taste," Bringardner says. "That's what we're about. We know how to get things to taste good."

     
     

    A nascent chain-in-the-making, LYFE has a team of celebrity chefs who've devised a menu that they hope delivers flavor without using the usual — and not-so-healthy — vehicles of fat and cream. That team includes executive chef Jeremy Bringardner, who recently ramped up his fame quotient by competing on the TV cooking show Chopped — which he won handily.

     

    For 18 months before LYFE ever launched, Bringardner and Smith worked together to come up with flavorful ways to replace sugar, salt, butter and cream.

     

    "People want to eat healthy and be healthy, but the problem is, a lot of folks don't understand what the healthier option is," Bringardner says. "They're also not willing to make sacrifices on taste. That’s what we're about. We know how to get things to taste good."

     

    That means a focus on getting the most out of ingredients, using herbs and spices strategically, and embracing "good" fats like avocado and coconut oil.

     

    "I have nothing against fat," he says. "But dishes with a lot of cream, not only do they make you feel gross, but they also have the highest concentration of saturated fats."

     

    Bringardner seems uniquely qualified to be doing what he does. This 39-year-old Michigan native made the connection between diet and a sense of well-being at an early age.

     

    "I can remember when I was young and would ride my bike to corner store and eat this food and drink pop," he says. "I'd get back onto my bike to cruise, but I'd sit there and no longer be interested. My mood would change. I'd lose all my motivation.

     

    "I listened to what's going on, and I figured out at a young age that I was not going to eat junk food."

     

    He's also part of a generational shift in which people are more interested in what they're eating.

     

    "I think my generation is awakening to food," he says. "I was working with chef Charlie Trotter in Chicago 12 years ago and witnessed how the whole country snapped out of it and decided they love food. They discovered what I've known: that one of the greatest luxuries in life is to have delicious food."

     

    He used his abilities to focus as a contestant on Chopped, where he let his competitive nature fly. "I studied the show to focus on the skills I'd need to practice, so when I got there, I'd have the greatest chance," he says.

     

    "It was similar to the tastings I often do for our menu team, which I'll be doing when we open in Dallas. I just had to practice my spontaneous creative thinking."

     

    Following the opening in Plano, a second branch will open in Preston Center in mid-June. A third restaurant will open in West Village in mid-July.

    LYFE still believes in indulgence.

    LYFE Kitchen dessert
      
    LYFE Kitchen Facebook
    LYFE still believes in indulgence.
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    Ice Cream News

    Brooklyn Italian ice & ice cream shop makes Texas debut in Richardson

    Teresa Gubbins
    Jul 7, 2025 | 5:05 pm
    Uncle Louie G's
    scontent-dfw5-3.xx.fbcdn.net
    Uncle Louie G's

    A small, artisan frozen dessert shop from Brooklyn has made its Texas debut: Called Uncle Louie G's Italian Ice & Ice Cream, it's now open in Richardson at 7522 Campbell Rd., where it's scooping up Italian ice, ice cream, and related frozen desserts with a real authentic East Coast vibe.

    Uncle Louie G's was founded by namesake Louie G. decades ago, then expanded by family members in the 2000s. It's now owned by brother-and-sister team Melissa and Ernie Aiello, and has 10 locations in the New York-New Jersey-Staten Island area. It's famous for its blue-striped awning, and flavors with tribute names like NYPD Blue, FDNY Cherry, Coney Island Cotton Candy, Holi Cannoli, and Soprano Spumoni.

    DFW is big on shaved ice, which differs from Italian ice both in texture and ingredients. Italian ice is smooth and creamy, like sorbet, and is made by churning ingredients — water, fruit, sugar — just as you churn ice cream. Shaved ice is a block of ice that's shaved, then flavored with syrup.

    Unlike the sugar and flavoring used by many shaved ice vendors, Uncle Louie G's The Italian ice is made with real fruit. And its ice cream is 14 percent butterfat (Haagen Dazs is 14 to 16 percent).

    They have nearly 50 flavors of ice and 34 flavors of ice cream, some with a Northeast slant like Spumoni, Maple Walnut, and Black Razzberry. There are novel fruit flaves like banana, cantaloupe, watermelon, and passion fruit; rich decadent flavors like pistachio, creamsicle, and chocolate peanut-butter cup; and quirky, inventive flavors like blue bubble gum, cake batter, chocolate jelly ring, cotton candy, and sweetish fish.

    Ice cream flavors range from rocky road to rum raisin to salted caramel to chocolate Nutella to butter pecan. Stores choose a smaller selection to feature daily.

    Milkshakes also have a Northeast vibe, with flavors such as blackout and old-fashioned black and white, featuring chocolate syrup with vanilla ice cream. There are also iced coffee drinks, sundaes, ice cream floats, old fashioned egg cream, and a frozen hot chocolate.

    The Richardson location is a franchise from Zabi Surti and her husband, who left their careers in healthcare and the aviation industry and moved here three years ago.

    "We previously lived in Savannah, Georgia, and would go get Italian ice," Surti says. "When we moved to Dallas, the Texas heat got to us, and we went looking for something sweet, light, and refreshing. But there were no Italian ice places here."

    They loved Uncle Louie because of the quality and the fact that the menu offers something for everyone — from avowed ice cream fans to dairy-free. The space has 4 to 5 tables inside and an outside patio.

    "We looked at many locations but we wanted to be part of a nice neighborhood with residents who would appreciate this kind of gourmet shop," Surti says. "The university is nearby, the neighborhood is great, and the area does not have anything like it — capturing the essence of classic Italian frozen desserts with a modern twist."

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