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    Uptown News

    The greatest neighborhood restaurant checks in for Union Dallas debut

    Teresa Gubbins
    Jan 29, 2019 | 11:32 am
    cheddar popovers
    Cheddar popovers from The Henry.
    Photo courtesy of The Henry

    An area near Uptown Dallas will get a shiny new restaurant from one of the most successful operators in the country. Dubbed "the greatest neighborhood restaurant," The Henry opens at The Union Dallas, a new real estate development at 2300 Field St. According to a release, it'll open in February.

    This marks the first Texas location of The Henry, which is from Fox Restaurants Concepts, who also own Flower Child and North Italia. It's only the third in the chain; the other two locations are in Arizona and California.

    It's clever of them to call themselves "the greatest neighborhood restaurant," because even if it's not true — and it would be hard to prove, either way — it gives a catchy handle that can be used for, say, a headline.

    It'll be open long hours: breakfast, lunch, dinner, weekend brunch, and both regular and reverse happy hour. The menu is New American, overseen by executive chef Imsub Lee, with some dishes that will be specific to Dallas.

    Menu highlights include short rib potstickers with toasted sesame & yuzo ponzu; black kale & pink lady apple with white cheddar, clementine, marcona almond & smoked bacon; spicy fried chicken sandwich with caramelized honey aioli, pickles, mustard-seed slaw & pepper jack cheese; and Korean Prime skirt steak with double egg fried rice, bok choy, snow pea, pickled shiitake & spicy ginger emulsion.

    Spicy wild shrimp boil comes with sweet corn, roasted zucchini, red potatoes, charred onion & garlic ciabatta. Grilled portobella tacos is a veggie dish with guajillo chile, summer squash, guacamole, refried chickpeas & queso blanco.

    The beverage program is there for you all day, from morning coffee to late-night drinks.

    The coffee menu features The Henry’s proprietary blend of coffee and espresso, Forster & Burnett, and uses it in drinks like the Go North made from espresso, cocoa, and cream, shaken over ice until frothy and cold, and served neat.

    Cocktails feature thoughtful takes on classics like the Italian mezcal sour, made with Banhez Mezcal, anejo tequila, spiced Curaçao, lemon, lime and a splash of Lambrusco; and the Wake the Angels, made from Hendrick’s gin, rose petal, grapefruit, yuzu and topped with sparkling wine, which the release suggest is perfect for brunch.

    A release says that the Dallas location will be "curated to please the Texan palette with its Southern flavors and flare."

    OK, hold up, time out from the release, need to go over that sentence, because it's a humdinger:

    1. "Curated." A word that only belongs to art museums, not restaurants.
    2. "Palette." Also a word that goes with art museums. "Palate," people.
    3. "Flare." One presumes they mean "flair"? Or will The Henry have flames shooting up from the bar?

    The Dallas restaurant is big: 15,664 square feet which includes a full-service coffee bar, open kitchen, two full-service bars, private dining room, indoor dining room, and outdoor space.

    The main dining room is predicted to burst with energy and charm, while the outdoor space will have firepits and lush greenery. The aesthetic is inviting and approachable with warm colors, Texas-inspired vignettes, and hospitable service.

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    Bread News

    Award-winning Dallas bakery scores storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    And now they will have a brick-and-mortar location.

    Their current menu changes weekly, with breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, and salted rye chocolate chip cookies. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    East DockEast Dock Courtesy rendering

    They'll fit right in at East Dock, a former industrial building that was built in 1915 and is being thoughtfully refurbished with a goal of creating an 18-hour campus: coffee in the morning, daytime operators such as offices, studios, and restaurants, then bars and entertainment at night.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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