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    News You Can Eat

    Fried chicken for everyone and more tidbits of Dallas restaurant news

    Teresa Gubbins
    Dec 15, 2014 | 12:24 pm

    This chapter of restaurant news is dominated by new menus and openings down the road. But do not delay, because today you can get fried chicken a couple of ways, at a couple of places. Read on to find out where.

    El Bolero is a new Mexican restaurant from Oak owners Tiffanee and Richard Ellman and John Paul Valverde, opening in the Design District in early 2015. Chef is Hugo Galvan, described in a release as having "deep and personal expertise in creating the regional and authentic flavors that will form the fabric of the El Bolero experience." Galvan has cooked in kitchens in the U.S. and Europe, but he'll rely on his experience in restaurants and mercados across different regions of Mexico. El Bolero will be located at 1201 Oak Lawn Ave. in the GrassRoots building.

    Market Hall, a California-based food emporium concept, will open in Addison in spring 2015 at 3875 Ponte Ave., at the base of Savoye 2 in Vitruvian Park. The market will sell meat, poultry, seafood, produce, cheese, charcuterie, beer and wine. Prepared foods will include sandwiches, rotisserie chicken, sushi and more. Other branches are opening in California and Seattle.

    Messina Hof now has a branch in Grapevine. The family-owned vineyard was founded in Bryan, Texas, then expanded to Fredericksburg in 2011. Grapevine makes it three. The new facility is in the renovated Wallis Hotel, at 201 S. Main St., where it serves nine wines on tap in its tasting room; there is also a private event space upstairs. Hours are Sunday-Thursday, 11 am-9 pm, and Friday-Saturday, 10 am-10 pm.

    Small Brewpub opened in North Oak Cliff, at 333 W. Jefferson Blvd., with black pepper pils, Russian Imperial stout, cocktails and six guest beer taps. Chef Misti Norris is serving charcuterie; fried mushrooms; boudin; gnocchi with winter vegetables; black pepper and fennel pig trotter; fried chicken feet; cheese board; and chocolate-rice pudding with chilies, marshmallow, tarragon and hops. Hours will be 4 pm-midnight seven days a week, but for now the kitchen will be closed on Tuesday and Wednesday.

    After a year in business, Deep Ellum noodle shop Monkey King Noodle got its rooftop deck and sidewalk seating shut down— abruptly, mysteriously— by the City of Dallas. "They were terribly nice about it," reads a post on the restaurant's Facebook page. "Seems even though it's been a dining spot for a decade, we may have to majorly overhaul the space. They suddenly aren't keen on our little sidewalk tables either, but we shall fight the good fight." For now, Monkey King is takeout only during the week; on weekends, they will set up tables and chairs behind the restaurant.

    Boom Juice, a cold-pressed juice bar, will open its first permanent retail location at Sylvan Thirty. Specializing in organic juices and grab-and-go raw, vegan and Paleo snacks and meals, Boom Juice will open in a 700-square -foot space on Sylvan Avenue, under SYNC Yoga & Wellbeing. Boom Juice owners Davio and Jessica Ventouras started Boom Juice in the Dallas Farmers Market in October 2014.

    Roots Juices is opening at Innergy Fitness at The Crescent. The private exercise and fitness studio is located at 200 Crescent Court, Ste. 95. A renovation at The Crescent is slated to begin before the end of the year, with completion projected for mid-2016.

    Proof + Pantry now has brunch on Sunday, 11:30 am-3 pm. The menu includes steak and eggs, pork belly eggs Benedict, and soft-scrambled eggs with caviar.

    Cucina Neighborhood Italian restaurant in Preston Center has new winter menu items, including meatball sliders, pot roast nachos, jalapeño lime chicken, artichoke spinach pasta, lasagna and fettuccine carbonara. These join Italian favorites such as pizza, chicken Marsala, fettuccine Alfredo and baked rigatoni. Entrées average $9-$16. Desserts include cheesecake, tiramisu, flourless chocolate cake, gelato and sorbet.

    Relish, the kiosk sibling restaurant of Savor in Klyde Warren Park, now has salads. There's corn chow salad with smoked salmon; poached pear and bacon salad with chicken, spinach, red onion, red grape, blue cheese and candied pecans; quinoa, mushroom and haricot vert salad with mixed greens, cherry tomato and goat cheese; Caesar with chicken; and burger bowls, which does not sound very salady but has romaine, bell pepper, cherry tomatoes and ranch dressing.

    Slow Bone has added a delicacy to its menu: fried chicken, expertly prepared by former Sissy's chef Jeffery Hobbs, who's working with owner Jack Perkins. They start with the same quality chickens they roast. But the fried birds have a unique flavor thanks to the brine, which they put in pans and stick in the smoker to make something resembling a homemade liquid smoke, although "not that heavy," Perkins says. Fried chicken is served every day until it runs out.

    Lakewood Brewing brings back the popular limited-edition Bourbon Barrel Temptress to Dallas-Fort Worth, on tap at bars and restaurants and in 22-ounce bottles beginning December 15. Lightweight alert: The ABV is 9.8.

    For now, Monkey Noodle Company in Deep Ellum will emphasize to-go.

    Monkey King noodles
      
    Monkey King
    For now, Monkey Noodle Company in Deep Ellum will emphasize to-go.
    unspecified
    news/restaurants-bars

    Taco News

    Award-winning Dallas restaurant Taco Y Vino branches out to buzzy 'burb

    Teresa Gubbins
    Jul 1, 2025 | 4:16 pm
    Taco Y Vino
    Taco Y Vino
    Taco Y Vino

    An award-winning taco restaurant in Dallas is bringing its taco magic to Garland: Taco Y Vino, the innovative gourmet taqueria and casual wine bar in Oak Cliff, is opening a second location in downtown Garland, in a darling storefront at 706 Main St. that was formerly home to Jim's Barber Shop.

    Taco Y Vino is the brainchild of the ultra-charismatic Jimmy Contreras, a hospitality veteran who cut his teeth at Pappas Restaurants then worked for more than 15 years in the wine industry, representing boutique wineries and helping restaurants build their wine lists.

    He developed the original idea of a restaurant doing a fine-dining twist on tacos, along with an affordable wine list, and opened Taco Y Vino in 2018. Its combination of good food and wine at low prices made it an instant favorite.

    "We always want to be affordable — a place you can go daily to grab bottle of wine and tacos, but also nice enough to bring out of town guests," he says.

    The menu features a "three tacos for $14" that lets you mix and match fillings like cochinita pibil (pulled pork braised in bitter orange & achiote), pork carnitas, carne asada, barbacoa, brisket guiso, ahi tuna, tempura catfish or shrimp, chicken tinga with guacamole, black bean & cheese, and fried avocado.

    Shareable dishes include jalapeno poppers stuffed with catfish and shrimp; and avocado "toastadas" — a witty twist on avocado toast, featuring corn tostadas topped with guacamole, pico de gallo, lettuce, and pickled onions.

    They do brunch — but it's every day from 11:30 am-3 pm, with dishes like Brisket Con Huevo, featuring stewed brisket and scrambled eggs on a flour tortilla.

    Everything about the place is much like Contreras himself: approachable, friendly, and fun, and has generated intense goodwill and loyalty for the restaurant among locals and foodies alike. There is no one who does not love Jimmy.

    Jimmy ContrerasJimmy Contreras with a glass of wine.Courtesy

    "Oak Cliff has been amazing to us," Contreras says. "We're so grateful for the support from neighbors, diners, and wine lovers, and we have great employees who give a sense that they're happy to be there, which has definitely been a big part of our success."

    With the original location humming along, Contreras began considering another location. It only took one visit to downtown Garland and he was smitten.

    "We immediately fell in love," he says. "The area has great old buildings and businesses like Intrinsic Brewing, Fortunate Son, Rose Cafe, Latham Bakery, plus music-forward places like guitar shops and Dead Wax, the record store. It just felt like a cool place to hang out."

    Garland has been undergoing a major transformation, one that includes a big revitalization of the Downtown Garland Historic District.

    The building they're going into was built in 1928 and they're doing as little as possible to alter the original structure. It's 1300 square feet, with a front and back patio, patio being part of Taco Y Vino's DNA. (They even won a CultureMap Tastemaker Award in 2024 for Best Patio, hoo-rah.)

    "We did remove the stucco wall so that the original brick could come through, and we're putting in doors and windows from that timeframe to match," he says. "We just want to keep it as is."

    The menu will be the same, with one exception.

    "Garland will have not only wine but cocktails," Contreras says. "You would not believe how many people walk in and ask about margaritas. So we'll do a frozen margarita, a paloma, ranch water, a sage margarita on the rocks — but not a full bar."

    Their planned for opening date is the end of summer.

    Contreras' idea when he opened was to have a business where he did not always have to answer to somebody, to not have a boss. "But every person who comes in is my boss," he says. "I think that service ideology is something you can never lose."

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