Farewell Wayward Sons

Hip Dallas restaurant on Greenville Avenue lays weary head to rest

Wayward Sons, grits and Brussels sprouts

Brussels sprouts were one of the many cool items on the menu.

Photo courtesy of Wayward Sons

Greenville Avenue restaurant Wayward Sons has closed, via a release from owners Brandon Hays, Phil Schanbaum, and chef Graham Dodds. The restaurant closed on Valentine's Day, which Hays says was serendipitous.

"It's fitting that we closed Wayward Sons on a day that revolves around love," he says. "The amount of love that went into this project is unparalleled to anything I have ever done before, and I know my partners Phil and Graham feel the same way."

The restaurant opened in late 2015 with a fair bit of buzz, thanks to the hip credits of its owners and the following of chef Dodds, formerly of Bolsa, Central 214, and Hibiscus, and one of the city's most acclaimed chefs.

Hays and Phillip Schanbaum built a reputation for a growing portfolio of bars, some with food, including So & So’s on McKinney Avenue, and Whippersnapper on Henderson Avenue.

Dodds continued his mission of championing seasonality and local ingredients with signature dishes such as Windy Meadows chicken and dumplings and a burger made of beef from Texas-based 44 Farms.

The restaurant also cultivated a vegetarian following, with menu items such as grits with Brussels sprouts, mushroom tamales, and a vegetarian "charcuterie," with house-made lentil sausage.

"I had hoped we would be a neighborhood staple for the long-term," Dodds says. "I will miss my staff, a very dedicated and diverse group of passionate and hardworking folks, the most."

Hays says it was a dream come true to open Wayward Sons, and thanks their partners and landlords, who "did everything they could to work with us," he says.

He also thanked the staff for working "tirelessly and eloquently," and "finally, to our guests who supported us, thank you."

closings

Sweet spot

Artisanal Venezuelan bakery with French flair rises in north Dallas

Courtesy photo

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A new bakery with Latin roots and European elan has debuted in north Dallas: Called Pan Pa’ Vos, it is a Venezuelan bakery at 3855 Frankford Rd., near the border with Carrollton.

Pan Pa’ Vos (which means “bread for you” in Spanish), features a unique balance of cozy neighborhood bakery and sophisticated French boulangerie.

The shop is from Jaiver Díaz, who first opened the bakery under the same name in 2017, in his hometown of Cabimas, Venezuela. Díaz later sold his shop and moved to Dallas in search of better opportunities. He continued to bake at home in Dallas and sold to neighbors and fellow Venezuelans who knew his brand from back home.

During his delivery rounds, he kept seeing this vacant space on Frankford Road, formerly home to a dry-cleaners, so he decided to open the shop to cater to the growing demand that his home bakery business was no longer able to keep up with.

Pan Pa’ Vos offers a “flour to final product,” which he says are 100 percent artisanal, additive- and preservative-free, never-frozen baked goods.

“This sets us apart,” Díaz says.

The vast menu created by Díaz includes beautiful bicolor croissants in assorted flavors including pistachio, chocolate, dulce de leche, Nutella, and strawberries and cream, for $6. They also have savory croissants such as brisket, chicken, egg, turkey, and pulled pork, for $8.

Other French offerings include mille-feuille and palmiers.

True to their Venezuelan roots, they serve cachitos, a crescent-shaped bread roll filled with ham, ham and bacon, or ham and cream cheese, and an assortment of savory empanadas.

Other popular items include New York rolls, cruffins, and doughnuts, ranging from $3 to $5, and cakes by the slice for $5, or 10-inch cakes for $35.

Pan Pa’ Vos also bakes hamburger and hot dog buns, sourdough bread and French bread for pick up.

The bakery's two-story space is designed in earthy colors for a fresh, comfortable feel, with plenty of tables and booths, and a wide window overlooking the kitchen. They offer a full coffee and tea menu to complement their pastry menu.

“Our concept is relaxing, clean and quiet,” Díaz says. “It is all about order and presentation.”

They are open daily from 7 am-9 pm.

bakeries