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    Doughnut News

    Glazed Donut Works in Deep Ellum debuts delicious new doughnut

    Teresa Gubbins
    Jan 30, 2014 | 4:05 pm

    The bakers at Glazed Donut Works have been busy. We'll see the fruits of their labor this weekend, when the Deep Ellum doughnut shop debuts its rendition of the classic doughnut known as the "old-fashioned."

    Frilly, crunchy, yet moist inside, the old-fashioned has unique "flowery" petals and provides a textural experience you don't get with a regular doughnut.

    Co-owner Darren Cameron, who oversees the making of the doughnuts, says they've spent months developing the recipe. "An old-fashioned is probably my personal favorite doughnut," he says.

    "Unlike a glazed doughnut that doesn't last, an old-fashioned gets better as it sets for a while," says co-owner Darren Cameron. "But it's difficult to get right."

    In the pantheon of doughnuts, there are two basic types: cake, a firmer doughnut with a tighter texture, and raised, an airier concoction that's usually covered with a basic glaze, à la Krispy Kreme.

    The old-fashioned is a spin-off of the cake, but instead of a perfect ring, it has a "broken," chunky appearance. It's the trademark doughnut of the Top Pot chain, which supplied Starbucks stores.

    "It's a cake doughnut that is crunchy on the outside but soft on the inside," Cameron says. "It has all the craggy nooks, and it kind of 'flowers' out. And unlike a glazed doughnut that doesn't last, an old-fashioned gets better as it sets for a while. But it's difficult to get right."

    Glazed's doughnuts have significantly improved as they've tweaked their recipes, rising times and frying techniques. Their glazes are potently fruity, and they've launched a vegan doughnut line in flavors such as pomegranate and chocolate-almond, so good that you can't tell they're any different.

    Cameron credits baker Melissa Guerra, who came on board in October 2013.

    "Melissa has not just improved our recipes, but she's also helped us grow what we offer," Cameron says. That includes her Irish Car Bomb invention, a chocolate raised doughnut with Guinness in the dough, Bailey's Irish Cream in the filling and a ganache icing spiked with Jameson Irish whiskey.

    "She helped develop our cake doughnut recipe, and I think it's the best cake doughnut I've tasted anywhere," he says. The recipe has an unusual ingredient: mashed potatoes.

    "It's part of the reason for our doughnuts' unique texture," he says. "We've had sales reps come and try to sell us on mixes. Most doughnut shops use a pre-made mix, and I understand why they do that. It saves on labor and it's a lot easier. But we don't use a mix, and I'm really pleased with the way we do things. I think it's good to be different."

    That said, it puts them in the difficult position of having to educate customers on why what they're doing is better.

    "One thing that happens, especially when we're open at night, is that we get some people who expect us to be Krispy Kreme or name-your-doughnut shop," he says. "While 95 percent of the people who come to our late-night window love what we do, we get customers who say, 'I just want a plain glazed doughnut.'"

    Cameron has also received what he calls some "ugly emails."

    "We explain that there's 900 shops in Dallas that serve a plain glazed doughnut, but we're not one of those shops," he says. "What we set out to do was not to make same doughnut you can get in Irving or down the street. We wanted something unique to us."

    Glazed Donut Works' new old-fashioned doughnuts have "craggy nooks" that give them lots of texture and crunch.

    Glazed Donut Works, Deep Ellum
      
    Photo courtesy of Glazed Donut Works
    Glazed Donut Works' new old-fashioned doughnuts have "craggy nooks" that give them lots of texture and crunch.
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    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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