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    Even More Coffee Talk

    Origin Natural Food debuts on McKinney Avenue, with new faces and flavors

    Conner Howell
    Jan 23, 2013 | 11:32 am

    A few months ago, we told you about Origin Natural Food, a healthy food spot and coffee shop coming to the Knox-Henderson area. At the time they didn’t have a permit to start construction, but this past week they’ve just finished all the finer touches. They got their brewing machines and a new chef to boot as they prepare for their grand debut Friday.

    Jeff Smith is that new chef. When he was looking to expand his catering business from California, Smith had talked to a few other companies in Dallas before he met Origin owners Jessica Myers and Russell Aldredge. But when he learned about Origin, the off-site kitchen in Addison and their plans for the future, he was sold.

    “It seemed like too good of an opportunity to pass up,” Smith says. And Smith’s expertise in healthy cuisine made him a match for Myers and Aldredge as well.

    “I think it’s important to offer a menu that’s easy and simple, with some seasonal specials, and to treat this place like a restaurant,” says chef Jeff Smith.

    “I think it’s important to offer a menu that’s easy and simple, with some seasonal specials, and to treat this place like a restaurant,” Smith says.

    Simple and organic, with free-range chicken from Windy Meadows Family Farm and fresh eggs from Vital Farms. They tried to find grass-fed beef locally, but with the drought, Smith will have to source it from California for the next year or two.

    “I knew about the drought in Texas, but it’s been exceptionally impactful,” he says.

    Smith and his staff will prepare fresh meals on a day-to-day basis, cooking the day before and delivering the meals to Origin for people to enjoy the following day.

    And the coffee?

    Cue Louie Corwin, a barista and new addition to the team. He is the coffee manager for Origin.

    A friend of Origin’s manager, Andrew Key, Corwin got involved on a chance meeting with the three owners at another coffee shop, and he is now leading the training on the barista staff. Key is training the staff on point of sale and food knowledge.

    “Consistency is our main focus,” Corwin says. “We want every barista to be at the same level, so no matter when a customer comes in, they can expect the same thing they got before.”

    “Consistency is our main focus,” says coffee manager Louie Corwin. “We want every barista to be at the same level.”

    The Origin standard is an artisan brew using blends from Oak Cliff Coffee Roasters, such as Hidden City, which is used for the signature espresso.

    Origin’s founders are committed to what is fresh and wholesome and serving it on a plate or in a cup, so rather than recruit people with years of barista or restaurant experience, they instead wanted people with a passion for learning and sharing with customers.

    “You can learn coffee brilliance and food brilliance, so we wanted to train a team with the personality to involve people in the process from food to coffee,” Key says.

    Big brown refrigerators line the walls by the entrance. So you can pick your meal first, or walk over to the menu literally hanging on the wall and see what Chef Smith has prepared for that day.

    The coffee bar works in clockwise motion from the front of the shop to the back, but only when it’s busy. There’s enough room to casually browse the menu, check out all the new machines — like the lime green La Marzocco — and even peruse the self-serve Sterling Tea nook in the back corner.

    And likely Key and Corwin will be there, fixing drinks, talking coffee and food with staff and customers, and tackling the daily grind of Origin coming into its own.

    Although they are still trying to find solid ground, Corwin, Myers, Aldredge and Key are all hopeful about the future of their new Origin shop.

    “It doesn’t stop with one,” Key says.

    Food and coffee menus hang from the wall by the front of the bar. When the menu changes, it's as simple as tearing a new sheet.

    Origin Natural Food
      
    Photo by Conner Howell
    Food and coffee menus hang from the wall by the front of the bar. When the menu changes, it's as simple as tearing a new sheet.
    unspecified
    news/restaurants-bars

    Steak & Ale News

    Local opening of Dallas chain Steak and Ale gets derailed

    Teresa Gubbins
    May 16, 2025 | 5:27 pm
    Steak and Ale
    Steak and Ale
    Steak and Ale

    The long-in-the-works return of Steak and Ale in Dallas is being shelved for now: The casual steakhouse chain which in its heyday had nearly 300 locations is no longer opening a location it planned for in Grand Prairie.

    According to a May 11 post from company owner Paul Mangiamele, the restaurant is definitely now a no-go.

    "After years of very hard and exhausting work for making the Grand Prairie side by side S&A and Bennigan’s happen, the rug has been yanked out from under us," Mangiamele said in his post.

    Often referred to as a pioneer in casual dining, Steak and Ale debuted in 1966, offering an affordable steakhouse experience with rustic Tudor design that included wooden beams and stained glass. In addition to steak and a signature salad bar, the menu featured then-fancy items such as steak Oscar, baby back ribs, and Hawaiian chicken with pineapple teriyaki sauce.

    The chain remained a buzzy destination throughout the '70s and '80s, but by 2008, the parent company filed for Chapter 7 bankruptcy and the remaining locations closed.

    In 2023, businessman Paul Mangiamele, chairman and CEO of Legendary Restaurant Brands (which includes Monte Cristo sandwich purveyor Bennigan’s and Bennigan’s On The Fly, which he has also revived), launched a long-held plan to revive the Steak and Ale concept that included opening a new Steak and Ale in Burnsville, Minnesota, as well as partnering with a franchisee to open a location in Grand Prairie, side-by-side with a Bennigan's.

    The Minnesota location opened in August 2024, but Grand Prairie will not be so lucky, and according to Mangiamele, it's due to the shenanigans of the franchisee.

    "For years, we were being told by the developer and owner of the land how he was going to be our franchise partner," Mangiamele says. "He shared with me numerous times how he grew up with the brands and wanted to do his part in honoring Norman Brinker and would be a proud franchise owner. Well, after he finally (3 years later) received his money for selling some of his land, instead of being our franchise partner, he changed his tune, and wanted to instead, sell his land to us!!"

    According to Mangiamele, not only did the franchisee try to sell back the land, he tried to make a profit.

    "Our special deal was a ‘discounted’ price per foot on the land we’d need," Mangiamele says. "After a few due diligence calls, the discounted ’deal’ price was 20% higher than the comparable prices in the same area!! Simply unbelievable!"

    Mangiamele says they are still talking to other interested parties in the greater DFW area and should have more news soon.

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