A Taste of Summer

Summer menus and cool cocktails are heating up Dallas Farmers Market

Much like rotating in your summer wardrobe, this sweltering season change spurs restaurants to roll out their light, refreshing, and sometimes even spicy best new offerings. Dallas Farmers Market is definitely ready for long summer nights and air-conditioned days, as its restaurants in The Market have revealed what's on the menu to help get us through this next Texas summer.

And while you're there, don't forget to bring your shopping bag to pick up some of the freshest produce of the season in The Shed. Fruits and vegetables coming in June include tomatoes, peppers, cucumbers, onions, potatoes, summer squash, zucchini, okra, melons, peas, blueberries, eggplant, and tomatillos.

At Rex's Seafood, it's frosé all day, every day. The trendy frozen wine drink pairs perfectly with Rex's fresh seafood offerings, and is a great go-to for Sunday Funday.

If tequila is more your speed, Taqueria La Ventana has you covered with icy margaritas, served frozen or on the rocks. Better order a few handmade Mexican street tacos to go with, or maybe a burrito, quesadilla, salad, or some elotes. For dessert? Churros, of course.

Speaking of tequila, Mudhen Meat & Greens is serving up a special summer-only cocktail: the Flor Blanca. This pretty libation is made with silver tequila, chamomile-infused Cointreau, agave, lemon juice, and lime juice. Want to make it smoky? Sub in mezcal for an extra kick. Grilled Scottish Wild Isle salmon is also available, served on a bed of spring vegetables and pea tendrils in an aromatic dashi broth. And don't forget about Father's Day brunch, which features a beer-brined, 12-ounce, bone-in pork chop and a $20 bacon and whiskey flight. Purchase one of the specials and you'll be entered into a raffle

Stocks & Bondy has savory vichyssoise and gazpacho on hand — and don't worry, both soups are traditionally served cold. The first is made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock, and the latter is a refreshing mix of vegetables (think tomato, cucumber, bell pepper, onion, and garlic).

Fresh tomatoes are big at Scardello too, where they star with Bel Fiore mozzarella, basil, olive oil, and sherry vinegar in the caprese salad, which is just right for a light summer lunch.

If you need a little help to get going before lunch, Palmieri Cafe is satisfying all sweet tooths with Affogato, the combination of an espresso served with a cup of gelato. Coffee and ice cream, all for only $6.25? Make it an iced latte and the price drops to $4.75.

Lemonade is another summer quencher, but 8 Cloves has improved upon the classic drink by offering both mango lemonade and Jamaica lemonade.

You'll also find citrus in the shaved ices at SNO, one of Dallas Farmers Market's newest tenants. Cucumber lime is a popular flavor this time of year, but insiders know to order the Mango Chamoyada: natural mango syrup over shaved ice, then topped with chamoy sauce (a savory/sour topping). You can also opt to squeeze Key lime on top, adding spicy or sweet chili powder, or chopped mangoes and a spicy tamarind stick.

Cajun Tailgators has a Peach Blossom daiquiri, Dreamsicle daiquiri, and good old sweet tea for thirsty visitors, while Noble Rey Brewing Co. is getting into the cocktail game with Vertigo Margaritas (Vertigo Double IPA with fresh lime juice and agave) and Paladin Mimosas (Paladin Pale Ale with fresh orange juice, grapefruit juice, agave, and citrus zests). Even when the mercury starts to climb, you'll have more than one way to stay cool at Dallas Farmers Market.

Speaking of margaritas: They pack a punch, whether frozen or on the rocks.

Photo courtesy of Taqueria La Ventana

Speaking of margaritas: They pack a punch, whether frozen or on the rocks.

Heirloom Pizza in Plano dishes up New York and Detroit-style pies

Heirloom Pizza

Heirloom Pizza in Plano

A pizzeria in Plano is slinging both New York-style and Detroit deep dish pizza: Called Heirloom Pizza, it’s a small shop at 2225 W. 15th St., where it's enjoying a second wind of sorts.

The shop first opened in 2022 under a different owner, then reopened in 2024 under new owner Justin Horton, a first-time restaurant owner and native of the area who'd worked in restauants, mostly as a waiter, for more than a decade.

“I saved up because I always wanted to own my own business and found this little place for sale,” Horton says. “A month later, I had my own pizza shop."

He had no previous pizza-making experience when he took over the place, but it didn't take him long to delve into a mastery of pizza — "it's like a work of art," he says. It helps that he's a quick study who researched pizza types and ingredients before arriving at his own recipe and style.

"Our classic is like a cross between a New York-style and New Haven, noted for its thin crust," he says. "But the one that has put us on the map lately is our Detroit deep-dish style. It's one I've been doing for the past few months. It has an airy, crunchy, crispy crust that people love. It's made in a trademark rectangular pan and I do them in limited quantity because I only have 15 pans, so we usually sell out."

His pizza hews carefully to the Detroit deep-dish style, with sharp squared-off edges that have a crispy caramelized "wall" of melted cheese while super soft and airy inside. For cheese, he uses the genre's standard, Wisconsin brick cheese, and makes his own tangy tomato sauce.

Heritage Pizza Detroit deep dish Detroit style deep dish pizza at Heritage PizzaHeritage Pizza

He's a true enthusiast, ready to talk about geeky pizza guy stuff like fermentation of the dough and the sourcing on his tomatoes.

Pizza options include creative options like an all-white pizza with white sauce, garlic, and three cheeses: mozzarella, ricotta, and Parmigiano-Reggiano. Another called Fred's Steakhouse Special is a collaboration, using and cheesesteak from the Fred's Downtown Philly next door.

"All the dough is fermented from 48-72 hours," he says. "We use the same dough, but it gets proofed differently depending on what we're making."

Prices are affordable, ranging from $12 for a 12-inch cheese pizza to $22 for a 16-inch specialty pizza.

They also have four salads including a Caprese and a Greek; and desserts, like tiramisu, cannolis, and cheesecake. Horton emphasizes that he makes the cannolis with specialty ingredients.

"I get the shells shipped in from Sicily, then I make the cream myself," he says. "I try to put a lot of love and passion behind everything I do."

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