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    Uptown Bar News

    New Uptown Dallas neighborhood bar has a thing for knockers

    Teresa Gubbins
    Jun 7, 2016 | 2:15 pm

    Hats off to new Uptown Dallas bar Next Door for having one of the sauciest motifs in town: a wall of door knockers, ripe for puns and knock-knock jokes galore.

    But there's more to Next Door than a multitude of knockers (850, if you're counting). This McKinney Avenue spot is a fun, classy-but-casual bar that offers food and a spot for late-night dancing, if you're so inclined.

    Owner Sam Sameni and his partners also own Avenu Lounge in Dallas as well as Landmark Bar & Kitchen in Fort Worth. Their concept for Next Door — a neighborhood bar — emerged as a result of the space itself.

    "It's not a big space, so we decided to create a casual, fun bar with good food and late-night hours," he says. "As the night progresses, we turn it up a little. We go from having a margarita on the patio at 7 pm to dancing at 12:30 am on a Saturday night."

    They gave the building, formerly Three Sheets and before that Pozo Mercado, a thoughtful renovation. "It seems like many bars just add a new coat of paint, but we invested a lot of time, money, and consideration into this," Sameni says.

    That included tin ceilings sourced from a company in Milwaukee, and new windows that open onto the patio. "Outdoors has become so important these days," he says.

    On the second floor, an entire wall is filled with vintage speakers.

    "We have more than 80 speakers of various sizes and shapes," Sameni says. "It's a visual cue that it's okay to dance upstairs and get rowdy, but we also like making things feel more personal, and creating a connection with the space. Vintage speakers are nostalgic to a time when things were simpler. As a high school student, the biggest part of my day was turning on my music."

    When they went to acquire the speakers, they discovered that you can't just go to a store and buy 80 of them.

    "We had our team go to vintage stores and audio-visual stores and snatch up whatever they could find. We traveled from Dallas to Fort Worth to Waco to Austin," he says. "I think we have all the vintage speakers in the area here now."

    The vintage music theme continues behind the bar downstairs, where more than 600 vinyl albums are stacked on shelves in-between the bottles.

    The bar has about a dozen taps for craft beers and offers a number of cocktails, including a set of signature champagne drinks that combine bubbly with a spirit. Food is overseen by chef Paul Niekrasz, a Chicago native who worked for Restaurants America and was the opening chef for HG Sply Co.

    "Almost the entire menu is made to share," Sameni says. "Almost everything can be eaten with two fingers. The idea is that you're eating with one hand and holding your cocktail with the other."

    The food exists primarily to complement the cocktails, but with plenty of creativity and invention. Cobb salad bites are little cups made from bacon that contain bites of salad. French onion soup dumplings combine all the flavors of French onion soup — caramelized onions, melted Gruyere cheese — inside a dumpling that also scores points for presentation, served as it is on an escargot plate.

    And then there's those 850 knockers. Double entendres aside, they have a sweeter theme that cuts to what Next Door is about.

    "Our logo is a little door knocker, and we had this wall that just screamed for some kind of art installation," he says. "The whole thought process behind the bar was that we wanted to be 'next door,' like a neighbor's house, where you feel like you're at home."

    Presiding over the outdoor patio at Next Door in Uptown is the bar's knocker logo.

      
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    Ice Cream News

    Kwality Ice Cream shop to bring creamy exotic desserts to Frisco

    Raven Jordan
    Jun 13, 2025 | 5:14 pm
    Kwality Ice Cream
    Kwality
    Kwality Ice Cream

    An ice cream chain with an Indian flair is dipping into Dallas-Fort Worth: Called Kwality Ice Cream, it's a concept founded in New Jersey that specializes in traditional Indian ice cream and cold drinks, and it's opening a location in Frisco, at 13089 Main St. #500, in a new shopping center.

    According to franchisee Raju Vikey, the shop will open sometime in 2025. It joins two DFW locations already open: Irving at 8600 N. Macarthur Blvd., and Euless, at 1060 N. Main St. at Harwood Crossing shopping center, which opened in April.

    Kwality Ice Cream was founded by food scientist Dr. Kanti Parekh and his son Anand, in New Jersey in 2003. It has expanded with 38 locations in 14 states including Pennsylvania, Florida, and Texas, where there are three locations in Houston and one in Austin.

    “The idea was to create a South Asian-specific ice cream, which is more known for fruits and nuts,” Anand says. “As a Ph.D. in food and nutrition, my father’s background and expertise were in flavor. He used that to create very unique flavors and top notes to give a really good mouth feel and experience.”

    They have close to 50 ice cream flavors with classics like cookies & cream, chocolate supreme, and butter pecan; but South Asian and Indian flavors dominate the menu with exotic options like green guava, lychee, and Nuttie Tuttie Fruitee, a berry-flavored ice cream with nuts and candied fruit.

    There is also kulfi, a frozen dessert that's like ice cream but with less added air so it has a stiffer, creamier texture. It's served in slices and comes in popular Indian flavors like pistachio, mango, and rose.

    Other novel frozen treats include cassata, an ice cream cake with three flavors of ice cream layered over sponge cake.

    As with many Asian desserts, they're often less sweet than American-style confections. Wild inventions include the mawa rabdi cup, with ice cream, rice noodles, basil seeds, and rose syrup, topped with nuts and candied fruit; and Thandai ice cream, a staple at Indian festivals, consisting of almonds, fennel seeds, poppy seeds, watermelon seeds, rose petals, pepper, cardamom, saffron, milk, and sugar.

    Rabdi is like a pudding, believed to have originated during the 1600s. Kwality makes it following the traditional method of slow-cooking milk until it thickens and reduces, enhancing its sweetness and creaminess, then adding ingredients like cardamom, saffron, and pistachios.

    Pints of ice cream and frozen desserts range from $8-$11, and cassata ice cream cake slices are $7.

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