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    Farmers Market Facts

    Think you know the Dallas Farmers Market? Think again.

    CultureMap Create
    Dec 1, 2016 | 1:26 pm

    The Dallas Farmers Market has stood as one of the city’s most treasured landmarks since the early 1940s, but with all its recent changes and updates (hello, food hall!) there may still be a lot you don’t know about it.

    For example, did you know it’s open year-round, not just seasonally? And that there are three weekly markets offering fresh, locally grown and harvested produce? And in some cases, DFM is the only place you’ll find rare and unique items that even grocery stores don’t carry?

    Those are just a few of the surprising facts about Dallas Farmers Market — read on for a few more.

    It’s really easy to get to. Like, really, really easy.
    Located at Taylor and Harwood streets, just a little south of downtown and west of Deep Ellum, Dallas Farmers Market has a highly coveted perk: free parking, 365 days a year. That’s convenient not only when you’re visiting the Friday, Saturday, and Sunday markets in The Shed, but also when you’re wanting to zip in to The Market building for an artisan gift from Lone Chimney Mercantile, Abundantly Aromatic candles, Bullzerk, or Dallas Antique Company.

    Once you’re inside the 26,000-square-foot Market, though, you might just want to stay a while. Free Wi-Fi and a wide variety of cuisines from the food hall are pretty tempting, especially when those vendors include local favorite Nammi, Taqueria La Ventana, Scardello, Rex's Seafood, and Noble Rey Brewing Company.

    And starting in January 2017, you won’t have to leave if you don’t want to. That’s when Harvest Lofts opens, letting you actually live in the Dallas Farmers Market for the first time.

    You can buy produce seven days a week.
    Even if you missed that week’s farmers market, you can still pick up produce and products from the Market Provisions general store in The Market. Items such as freshly laid eggs, hard-to-find meats like rabbit and beef oxtail, vegan nuts and cheese, gluten-free cakes and breads, and probiotics including non-dairy kefir, kombucha teas, and cider vinegar drinks are all there.

    If you’re lucky, you’ll also scoop up what’s left of that week’s produce haul, which could range from long beans and French breakfast radishes to watercress, African mustard, and Georgia Candy heirloom Roaster squash. And that’s just a seasonal sampling.

    Everything in The Shed is local. Everything.
    All business that sell at The Shed are locally owned and operated, from the food to the gifts. This means that you can actually talk with the person producing the food and artisanal products that you are buying, and form relationships with the farmers. All produce is picked and brought directly to the Dallas Farmers Market — for items such as chickens, that translates to buying meat that was processed within only the last few days.

    The DFM also believes that it’s the market’s responsibility to visit the farmers and ranchers out on their land to assure the quality and origin of the food. Over 40 farms and ranches have been visited this year alone.

    Education is a big deal.
    Dallas Farmers Market has a large education component, and that doesn’t just mean for school kids. Grown-ups can take advantage of the free local chef cooking demonstrations or poke around the teaching garden, with its labeled fruits and veggies growing onsite.

    There are activities for families in the garden, AgriLife Wellness interactive booths, tours, and, of course, field trips for school groups. It helps to learn early what an amazing place the Dallas Farmers Market is, and what a lifestyle rich in local, sustainable, healthy foods can do for us all.

    The Shed hosts weekend markets from 8 am to 5 pm each Friday, Saturday, and Sunday.

    Dallas Farmers Market
      
    Photo by Kevin Marple
    The Shed hosts weekend markets from 8 am to 5 pm each Friday, Saturday, and Sunday.
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    Tex-Mex News

    Chuy's from Knox Dallas now open at new Greenville Avenue space

    Teresa Gubbins
    May 2, 2025 | 6:14 pm
    Chuy's happy hour quesos and drinks
    Photo courtesy of Chuy's
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    An institution in Dallas' Knox Street neighborhood has been uprooted: Chuy's, the Tex-Mex restaurant that had been open at 4544 McKinney Ave. for nearly 32 years, has moved to 1520 Greenville Ave., on the lowest part of Lower Greenville, where it opened on April 28.

    The relocation is due to the fact that the old space at the corner of Knox and McKinney will be razed — part of a mixed-use development on Knox Street that's expected to open in 2026 and include a hotel, luxury condos, office space, and retail and dining space. Rumors about the likely closure of that Chuy's location had circulated for nearly a year.

    A spokesperson said "It’s been an honor to be part of the Dallas community for more than 30 years and serve guests at our restaurant in the Knox-Henderson district. We’re excited to have moved to a new, bigger restaurant just two miles away and to keep offering our guests everything they love about Chuy’s."

    Founded in Austin by Mike Young and John Zapp in 1982, Chuy’s became known for its Tex-Mex cuisine and eclectic decor, featuring tree sculptures, Elvis art, dog photos, and more. Signature dishes include Big As Yo Face Burritos, Chicka-Chicka Boom Boom Enchiladas, and the Elvis Presley Memorial combo.

    The McKinney Avenue location was also known for its Hatch chile program that included not only featuring Hatch chiles in various seasonal specials, but also positioning a chile roaster outside the restaurant right on McKinney Avenue — very much Old Knox as opposed to the glossy high-rise direction in which Knox is currently headed.

    In July 2024, Chuy's was acquired by Darden Restaurants, the hospitality company that owns other big-name chains, such as Olive Garden and The Capital Grille.

    The new location looks great on paper, with parking nearby and a large patio. However, the space has suffered a bit of a pall in recent years, cycling through concepts such as Austin-based gastropub Haymaker, which opened there in 2016 after redoing the space at great expense, then closing after barely a year; followed by Desert Racer, the short-lived patio spot from chef Nick Badovinus which closed in March 2024.

    But Chuy’s is upbeat, outfitting the new location wiith its iconic eclectic theming, including the Chihuahua Bar, towering metal palm trees, ceilings filled with hand-carved wooden fish, and the Elvis fountain – which has just been refurbished.

    There are also several enhancements:

    • More seating
    • A pergola-covered patio that doubles their previous amount of patio seating
    • A covered outdoor waiting area with benches, with cocktail servers to fetch margaritas while diners wait
    • A parking lot with 84 spaces — more than double their previous 32 spots

    The new location is operated by the same team, including General Manager Jack Miller, and they've also expanded total staff to accommodate the space.

    "We relocated to Greenville Avenue because it was a great area with long-term growth potential and wasn’t too far from where we served our guests for more than 30 years," their spokesperson says.

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