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    Food & bev

    Where to eat in Dallas right now: 10 hot restaurants for December

    Teresa Gubbins
    Dec 5, 2012 | 5:00 am

    You have one month left to eat out in 2012, and you have 10 restaurants before you. That's one restaurant every three days. Better get eating.

    Spoon
    Spoon is chef John Tesar's version of famed New York seafooderie Le Bernardin and would easily be the hottest restaurant for this month regardless. But with Tesar emerging as the rising star of Top Chef Seattle, Spoon is about to become impossible to get in.

    Bowl & Barrel
    The thirtysomethings are already enchanted with B&B, merely for the novelty of being able to bowl within the loop. But Sharon Hage brings in foodie cred with her design of a menu that includes cheese and ham boards, oysters, hot dogs, and a bologna sandwich made on Empire sourdough bread with caramelized onions and Gruyère cheese.

    Cafe des Artistes
    This space at One Arts Plaza didn't swing as Screen Door, not even after they swapped out chefs and owners. Like the cavalry comes Alberto Lombardi to the rescue! Can he draw diners to this lonesome location? If you judge by the brisk opening party, the answer is yes.

    Babb Bros BBQ & Blues
    Barbecue is a tough category to crack, but the Babb brothers are giving it a go. This is the first restaurant to open in the Trinity Groves complex, which is, for the moment, a curiosity-seeker's destination.

    JoJo Eating House & Bar
    JoJo is where you can go to have a French chef, Laurent Poupart, make you pizza. Okay, also mussels and French onion soup. Really, the thing to do at JoJo is marvel at the amazing makeover of the old Tin Star space.

    Hopdoddy Burger Bar
    Hopdoddy is an Austin import so we're supposed to wrinkle our provincial noses, but the burgers are getting rave reviews, and they have Texas beer on tap. Hey, we like Torchy's too.

    The Greek
    At the other end of One Arts Plaza sits The Greek, from the owners of Ziziki's, who've taken over the old Commissary space. Can anything replace a burger hand-patted by Tesar? Hummus can.

    People's Last Stand
    Mockingbird Station bar-restaurant has a big cocktail program, big ambitions and a big heart. Cocktail classes begin this month, and the place has plans for live jazz. Bonus points for the cloth hand towels in the restrooms — classy.

    T/X at Luxe Stoneleigh Hotel
    New restaurant at the newly redesigned Stoneleigh has an upscale Texas theme. Chef is Marcelo Vasquez, who worked at the Omni in Fort Worth, and his menu includes shrimp and cheese grits, beer-braised short ribs, and lobster pancakes.

    Love Shack
    Keeping up with chef Tim Love's burger chain keeps us busy. The original stands in the Stockyards, but he closed the So7 branch and will transform the Denton outlet to a steakhouse. This Shack is all-TCU, with big-screen TVs, beer and sloppy nachos on the menu. Go Horned Frogs.

    ---

    Want more stories like these? Click the Where To Eat banner at the top to see the rest of the series.

    Love Shack's signature burger is the Dirty Love topped with an egg, here sharing a tray with fries and a shake.

    Burger at Love Shack in Fort Worth
      
    Love Shack at the Oui/Facebook [https://www.facebook.com/LoveShackattheOui]
    Love Shack's signature burger is the Dirty Love topped with an egg, here sharing a tray with fries and a shake.
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    Po' Boy News

    Sandwich shop with high-end po'boys to open in Dallas' Preston Center

    Raven Jordan
    Jun 30, 2025 | 2:06 pm
    Poboy Shop
    Kathy Tran
    Po'boys from PoBoy Shop

    A new shop specializing in po’boys is rolling into Dallas: Called The PoBoy Shop, it will open in Preston Center, in the former Yonkers Pizza space at 8421 Westchester Dr., with a target date of July 7.

    According to a release, the PoBoy Shop is from Shops Hospitality Group and Evan Meagher, owner of Highland Park neighborhood butcher shop, Evan’s Meat Market. The concept started as a lunch special at Evan’s and quickly became a fan-favorite.

    “There’s something powerful about taking what you grew up on and sharing it in a new way,” Meagher says in a statement. “Louisiana has such a deep history with the po’boy, and this is my way of bringing that heritage forward, updated with a little Texas edge and a lot of passion.”

    The menu offers po’boys, salads, and Southern sides.

    Po’boys include:

    • Fried Shrimp – with lettuce, tomato, onion, and Cajun mayo
    • Fried Bologna – with cheddar, tomato, yellow mustard
    • Chicken Cracklins – Fried chicken bites with onion, tomato, and Cajun mayo
    • Cauliflower Bang Bang – Fried cauliflower, coleslaw, and bang bang sauce
    • Debris – A nod to the po’boy that started it all — with roasted beef, red onion, and provolone

    There are also cold po’boy sandwiches featuring deli meat from Evan’s Meat Market including turkey, ham, all-beef bologna, salami, roast beef, and pastrami. There’s also a muffuletta with ham, bologna, salami, provolone, and house-made giardiniera with pickled carrots, cauliflower, onion, celery, and chopped olives, served on a 9-inch round loaf.

    What sets a po’boy apart is the bread. The PoBoy Shop will source French bread from Langlinais Baking Company in Lafayette, Louisiana.

    Salads, or what they amusingly call "breadless po’boys," feature po’boy-style toppings — fried shrimp, cauliflower bang bang, and Muffuletta — over greens.

    Sides include Zapp's Potato Chips, potato salad, coleslaw, and Cajun curly fries served as-is or as “Make it Dirty Fries" by adding griddled boudin, pickled jalapeño, melted pepper jack, and Cajun mayo.

    The restaurant has partnered with Dallas-based Oak Cliff Beverage Works to bring small-batch sodas made with real Louisiana sugarcane to the table.

    Operating as a 1,200-square-foot facility, the interior pays homage to sister concept, Evan’s Meat Market, with touches like butcher block countertops and white subway tile, plus Louisiana-inspired wallpaper featuring playful nods to the region’s rich cultural heritage. An open kitchen will allow customers to see the sandwiches being made.

    Flexible seating options will include four indoor tables, four patio tables, and take-out service.

    They'll open with limited soft opening hours from 10:30 am-3 pm through July 13, then be open daily from 10:30 -8:30 pm.

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