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    News You Can Eat

    Get your Dallas food news fried with a side of Restaurant Week updates

    Teresa Gubbins
    Jun 30, 2014 | 8:29 am

    Lots of action surrounds downtown this week, as a restaurant with good old fried bar food opens at the Dallas Farmers Market and another opens at Trinity Groves with spuds on the brain. Meanwhile, be sure to read to the bottom, to find the latest news on Restaurant Week 2014.

    The reconstructed Green Door Public House, at 600 Harwood St. at the Dallas Farmers Market, opens its doors softly with a game-watching party on July 1 when it serves a limited menu from 2 to 9 pm. This is the building that was carefully rebuilt, brick-by-brick, from the remains of the historic Liberty Bank building at Elm and Cesar Chavez, slated to be torn down until architect Craig Melde intervened. Photos of the food posted on the Facebook page reveal a typical bar menu, with plenty of fried items: Cajun shrimp roll, chicken wings with celery sticks and chicken strips with homemade fries.

    July 1 is opening day for Potato Flats, the Phil Romano concept featuring baked potatoes. Photos on the Facebook page show a thirtysomething test group chowing down on homey-looking food with a range of toppings available to be doled over your potato. They'll have sweet potatoes, for sure, and probably some kind of potato chips too. Spuds, tubers, taters — how many synonyms exist for potatoes?

    West Village gets juice with Buda Juice, opening July 3 off McKinney Avenue, across from the Gap. Owners are Bernard Lucien Nussbaumer and Horatio Lonsdale-Hands. Nussbaumer founded Global Peace Factory Coffee; Lonsdale-Hands co-founded ZuZu Handmade Mexican Food and coined the term "fast casual." Unlike competitors that use juicers or blenders, Buda hand-squeezes the fruits and vegetables in a cold-press. Flavors include green juice with apple, lemon celery, cucumber, ginger, parsley, spinach and kale, as well as blue lemonade with apple, cucumber and lemon.

    A Dunkin' Donuts has opened at 2705 Flower Mound Rd. with the latest menu offerings from the Northeast chain, such as chicken flatbread sandwich and a Southwest breakfast burrito with steak, eggs, vegetables, potatoes and cheese in a flour tortilla. In addition to the regular iced tea, Dunkin' Donuts launched iced green tea and fruity iced tea flavors blueberry, raspberry and peach. Hours are 5 am–11 pm daily, and there are doughnuts and coffee too. Another branch opens in Arlington in mid-July.

    A "dual-concept" Luby's positioned side-by-side with Fuddruckers has opened in Rockwall at 2235 S. Goliad St. This is the company's third project of its kind; it debuted in Pearland in August 2012, and a branch in Austin followed in March 2014.

    Austin-based Pluckers Wing Bar will open its first Forth Worth location in the Fort Worth Alliance Town Center. In addition to wings, the new location will serve chips and queso, burgers, chicken club sandwich and blue cheese chicken club salad. Pluckers has 17 locations from Baton Rouge to San Marcos.

    The last Dallas branch of Good Eats, located at the Turtle Creek Village complex on Oak Lawn, will close on July17. Owner Consolidated Restaurant Operations offered to pay double the rent, but landlord Lincoln Properties passed. CRO spokesman John Harkey says they want to find another location in the Oak Lawn area; meanwhile sibling restaurant Lucky's, up the street, will add some of Good Eats' most popular items to their menu. The only other Good Eats is in Houston.

    The Green House Truck returns this summer in a new vehicle powered entirely by electricity. First launched in 2009, the truck spawned a brick-and-mortar restaurant at NorthPark Center called Green House Market. Reviving the truck allows Green House Market to launch its catering division, from box lunches to buffets to cocktail bites. Green House handles all restrictions: vegetarian, vegan, gluten-free, Paleo, nut-free and dairy free diets. The truck will appear across Dallas-Fort Worth for catering, special events and delivery.

    Belly & Trumpet chef Brian Zenner has returned to the executive chef slot at Oak; Oak chef Richard Gras resigned.

    All three Olivella's locations — University Park, Victory Park and Lakewood — have three new items: chicken Alfredo pizza, fettuccine Alfredo pasta, and tomato-cream based pasta with pancetta and tomatoes.

    Barter has new menu items such as Cajun BBQ shrimp and biscuits, black bass, deviled eggs and green beans with uni butter. Drinks from Rocco Milano include the Cloontang, from a tap with a George Clooney bobble head that includes George Clooney's Casamigos Blanco, lime and pineapple juice, and blackberry and elderflower tea.

    Olenjack's Grille in Arlington updated its dessert menu from pastry chef Paige Lawrence. New items include coffee and chocolate four-layer cake, crème brûlée trio, banana pudding cheesecake, chocolate pistachio truffles and strawberry shortcake.

    Hopdoddy Burger Bar is featuring a limited-edition shake with an unusual blend of flavors: avocado, honey and lime. It's available through July 6.

    Reservation day for the 2014 DFW Restaurant Week is July 14. Participating restaurants will be unveiled, and reservations will open. A kickoff party takes place on August 7, a preview weekend runs from August 8-10, the actual week is August 11-17, with extensions through August 24 or August 31

    Menu at Green Door Public House has a bar-food personality.

    Green Door Public House
      
    Photo courtesy of Green Door
    Menu at Green Door Public House has a bar-food personality.
    unspecified
    news/restaurants-bars

    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
    closingssustainabilityfarmer-diaries
    news/restaurants-bars

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