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    Taco Shop Heads North

    Downtown Dallas favorite Taco Borracho to open LA-style taco shop in burbs

    Teresa Gubbins
    Feb 18, 2014 | 3:06 pm

    Downtown Dallas taqueria Taco Borracho is expanding its empire with the imminent opening of a second branch in Addison. Residents of the Addison Circle neighborhood are about to get all the late-night brisket tacos their hearts desire.

    Owner Chuck Love says he'll open a second Taco Borracho at 5004 Addison Circle, in the space previously occupied by Kahlo restaurant.

    "It was a fine-dining Mexican place, and they were trying to charge $16 to $28 per plate," he says. "In that environment, I don't think that works. I feel confident about what we're doing. For one thing, we're setting it up where we do online ordering like a Domino's or Pizza Hut. There are 10,000 people who live within that community that we would love to deliver to."

    The new Taco Borracho in Addison will keep late hours on Fridays and Saturdays and do full brunch on Sundays.

    That includes all of Addison Circle, plus nearby townhouses and office buildings. He has a fleet of what he calls "hillbilly golf carts."

    "I've got these golf carts that we can do deliveries with," he says. "But if people who walk in need a ride home, we'll drive them home for free."

    He'll keep late hours on Friday and Saturday nights, and on Sunday he'll do a full brunch where he'll utilize the 1500-square-foot patio he's currently updating. He'll also expand the menu from his little stand in downtown Dallas, right off the DART rail line.

    "I went to San Diego for two weeks at the beginning of the year and was inspired by all of the crazy things they do out there," he says. "We've been practicing doing things at this little store — enchiladas, chimichangas, some vegetarian dishes. This shop will be like an LA taco shop."

    He first opened Taco Borracho in downtown Dallas in July 2010 on the ground floor of the Mosaic apartment building.

    "I lived here in the building for four years, and it was a closet when I leased it," he says. "I blew out the walls and did everything. I've always had it on my mind to branch out."

    That includes a third location in Uptown. But one store at a time. "Once we get the Addison store open, we'll be headed for McKinney Avenue," he says.

    Taco Borracho is coming to Addison.

    Breakfast tacos at Taco Borracho in Dallas
    Taco Borracho Facebook
    Taco Borracho is coming to Addison.
    unspecified
    news/restaurants-bars

    Hummus News

    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    Samantha Marie Photography
    Zon Zon food spread

    An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's hospitality group Yela Concepts led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

    According to a release, it'll open on December 22.

    Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

    "We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

    Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

    Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

    Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

    The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

    Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

    The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

    “The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting - we wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis,” says Yaser in a statement.

    Mak went to college to sudy biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

    "Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

    openings
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