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    Drinking Diaries

    Common Table offers well-reasoned respite amid Uptown desperation

    Jonathan Rienstra
    Aug 30, 2013 | 5:19 pm

    The best bars are often the establishments that take one thing to heart and execute it to near-perfection. Places like the Mansion Bar (fancy like nobody else), Black Swan Saloon (stellar hand-crafted cocktails) or The Loon (drinks that may cause blindness) all have that one singular trait that makes them the top of their respective games.

    When it comes to beer bars, the Common Table is certainly at the top of the list. There is a good, and increasing, selection of watering holes around Dallas devoted to craft beer, including Craft & Growler, Meddlesome Moth and Dallas Beer Kitchen. But, in the end, none of them touches the Common Table.

    The Common Table is any kind of drinkery you need it to be; it’s the everything bagel of beer bars.

    Well, at least that’s my opinion, but this is my column. So none of them touches the Common Table.

    For a place that’s so devoted to finding the best craft beer across the country, the Common Table is an Uptown gem for its versatility. It is any kind of drinkery you need it to be; it’s the everything bagel of beer bars.

    At the Common Table, I have, in no particular order, had a couple of rounds after work, gone on a good date with a pretty lady, watched the Rangers win on a walk-off home run, enjoyed brunch on the patio, wasted an afternoon on the patio, spent a night in the corner trading stories, seen Fish Fry Bingo tear down the walls, and gone on a bad date with a pretty(ish) lady.

    I’ve slipped away from other bars at 1:30 am to find a few quiet minutes at the Common Table, where I can sit and drink a beer I’ve never had before and just breathe. It’s borderline therapeutic.

    The Common Table does more than is required of a bar, and it does most of those things well — the food is okay. The setting in a house in Uptown is close enough to catch the scent of desperation wafting from Concrete Cowboy without ever indulging in it.

    And that’s probably my favorite part: In the sea of sameness that is Uptown, the Common Table sits off in the corner, clean of all of it, as if none of it existed.

    6th Street is for getting jammed in and waiting 15 minutes for a drink on Cedar Springs. Renfield’s is for getting jammed in and waiting 15 minutes for a drink on McKinney Avenue. Idle Rich Pub is for smoking too many cigarettes on the patio after getting jammed in and waiting 15 minutes for a drink on McKinney Avenue.

    But when you step onto the patio of the Common Table, the rest of Uptown — the noise, the lines, the shots and the overwhelming effort — fades away, and you’re left with the kind of bar that knows what it is, and it is good.

    The Common Table's patio is about as good as it gets.

    The Common Table in Dallas
      
    The Common Table/Facebook
    The Common Table's patio is about as good as it gets.
    unspecified
    news/restaurants-bars

    Pizza News

    Singas Famous Pizza chain opens first Texas restaurant in Frisco

    Teresa Gubbins
    Jun 4, 2025 | 4:44 pm
    Singas Pizza
    Singas
    Singas Pizza

    There's a new pizza concept in town, now slinging pies in Frisco: Called Singas Famous Pizza, it's a chain founded in New York, and it just opened on June 4 at 13089 Main St. #400, Frisco, in a new center at the intersection of Coit Road.

    According to a spokesperson, they'll host a grand opening on June 6.

    The first Singas Famous Pizza opened in Elmhurst, above the Bronx, in 1967, from founder Bill Singas, who apparently was not fully clued in to the definition of the word "famous."

    A decade later, current president and CEO Greg Tsanis and his brother Chris bought the business, and went on to open more locations in the tristate area. They made it a little more "famous." Greg and Chris are natives of Greece who emigrated to the U.S. When it comes to food, the Greeks know what's up.

    Pizza is the centerpiece of the menu, although there are also pastas, sub sandwiches, chicken tenders, wings, jalapeno poppers, garlic bread, and French fries.

    They bake their pizzas in metal pans, the approach taken with deep-dish pizza, but Singas' crust is a regular New York-style thin crust. (They also offer a cauliflower crust for the GF crowd.)

    The chain has been a favorite for South Asians in the New York area, and that influence can be seen on menu items such as the Chef's Special pizza with tikka sauce, green pepper, onion, and choice of South-Asian cottage cheese (paneer) or chicken.

    And in a nod to the heritage of the owners, there's a Greek pizza with tomato sauce, spinach, feta cheese, and olive. There's also a garlic chicken and broccoli, plus classics like pepperoni, meat lovers, and a loaded "supreme."

    In 2004, the company launched a franchising program, which has expanded in recent years. There are currently close to 40 locations across the U.S., mostly in the New York-New Jersey-Delaware area but with a dozen new openings penciled in for Tennessee, South Carolina, Virginia, Kentucky, and Florida.

    That includes seven new locations set to open across Texas, with four in the DFW area, as follows:

    • Coppell: 817 S. Macarthur Blvd. #105
    • Plano: 8245 Preston Rd.
    • Frisco: 13089 Main St. #400
    • Prosper: address still TBA

    There is also a franchisee opening three locations in Houston:

    • 10758 Cypress Creek Pkwy, Houston
    • 11388 Fountain Lake Dr, Stafford
    • 25830 Westheimer Pkwy, Katy
    pizzaopenings
    news/restaurants-bars
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