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    Uptown Urban Grocery

    Uptown Whole Foods Market gives urban flavor to grocery store experience

    Teresa Gubbins
    Aug 11, 2015 | 2:55 pm

    Whole Foods Market opens its Uptown location on August 12 with amenities designed to appeal to the most urban-minded customer.

    The store is on the ground floor of the Gables McKinney Avenue apartments, an eight-story building on McKinney Avenue at Fairmount. It's the first Whole Foods in North Texas located in an apartment building, and as such, has a number of features designed to address its in-house audience.

    There are bike racks, street-side patios and a big focus on grab-and-go items. A coffee and smoothie bar is positioned at the entrance, and a deli case holds prepared foods. An in-house cafe serves pizza, sushi, tacos and sandwiches, resembling a similar operation at the Whole Foods Market in Colleyville.

    A taproom boasts 24 taps, with 19 dedicated to beer, 4 to wine, and one to cold-brew coffee. They'll serve Whole Foods' house-brewed Post Oak Pale Ale, produced at the Post Oak store in Houston, described as a deep golden beer "with an orange marmalade sweetness" that "rolls directly into tangerine, grapefruit, and tropical tones."

    Wine is served by the glass or by the bottle, and in a first, there are also growlers for wine as well as beer.

    Like the Park Lane Whole Foods, the Uptown branch has an underground parking garage, with an entrance off Fairmount. There's a patio on the sidewalk, as well as a patio on the second level that overlooks McKinney Avenue.

    The Gables is a 239-unit complex with 222 apartments and 17 townhomes.

    Whole Foods Market in Uptown boasts a street-side patio overlooking McKinney Avenue.

    Tommy Tamale
      
    Photo courtesy of Tommy Tamale
    Whole Foods Market in Uptown boasts a street-side patio overlooking McKinney Avenue.
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    AQ News

    Dallas chef 'AQ' leaves Jose to form new Mexican restaurant venture

    Teresa Gubbins
    Apr 28, 2025 | 8:42 am
    Elidi scallop
    Elidi Dallas
    Elidi Dallas

    There's food & beverage news from three well-known Dallas hospitality figures: A new company called Oh Hi Hospitality has been formed by chef Anastacia "AQ" Quiñones-Pittman, along with partners and longtime colleagues Victor Rojas and Carlos Marquez, with the purpose of opening their own restaurants.

    According to a release, it'll start with Eledi, a new restaurant opening "in the heart of Dallas" at an address still to be identified, set to debut later this year. Quiñones-Pittman will serve as Culinary Director, with Rojas as Director of Operations and Marquez as Beverage Director.

    All three worked together at José, the Mexican restaurant at 4931 W. Lovers Ln.; Quiñones-Pittman and Rojas will leave Jose on May 5.

    Quinones-Pittman calls Eledi "the culmination of our friendship and the many years we’ve spent working together."

    "The concept reflects our passion for culinary and hospitality excellence and our belief that the best restaurants are rooted in tradition, family, community and cooking with heritage," she says.

    A graduate of the Culinary Institute of America, Quiñones-Pittman was most recently the longtime chef at José, and previously worked at Dallas restaurants such Komali, Cedars Social, Victor Tango, Alma, and Oddfellows; prior to that, she worked in kitchens in San Francisco.

    Rojas is a familiar face in the fine-dining world, having served as general manager for three Stephen Pyles concepts, including San Salvaje by Stephan Pyles, as well as The French Room at The Adolphus Hotel, Bullion, The Gaylord Texan Resort and Convention Center in Grapevine, and The Renaissance Dallas Hotel (formerly Stouffer Hotel).

    Eledi teamTeam Elidi: Victor Rojas, Anastacia "AQ" Quiñones-Pittman, and Carlos Marquez.Courtesy photo

    Marquez is a native of Mexico City who began his career at the pioneering Knox-Henderson bar and restaurant Victor Tangos, before joining José as Beverage Director where he helped develop the restaurant’s wine, spirits and cocktail program, known for its agave spirits and for employing a range of innovative and experimental techniques, flavors, and presentations.

    Quiñones-Pittman is developing Eledi’s menu, which will be informed by her knowledge and legacy of reinventing and reinterpreting Mexican culinary techniques and flavors. Live-fire cooking will serve as a key component.

    “With Eledi, I am focused on developing a culinary program and style that transcends boundaries,” says Quiñones-Pittman. “While my background and passions are anchored in Mexican techniques and flavors, my goal is to avoid being defined by one genre. My approach is to stay true to the spirit of the cuisine while allowing it to grow and evolve, letting every dish be shaped by the people who cook it and the communities that enjoy it.”

    No street address means they possibly do not have a lease signed yet. Or maybe it's going into a space occupied by another restaurant still open, that's going to be replaced. Intrigue.

    The name, Eledi, is derived from the names of Quiñones-Pittman’s mother (Elena) and her husband’s mother (Diana) and represents the important roles family, tradition and legacy play in inspiring the concept.

    “We hope to create a place that is as warm and inviting as having family dinner at home,” says Rojas. “From guests to staff, we want everyone who comes through Eledi’s doors to know that they are valued, loved, respected and appreciated. We want to build a soul that you can feel from the inside out, whether you are dining with us or working alongside us. Everything about what we are doing is intentional and designed to embrace our local culture and community.”

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