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    Not-so-lazy Susan

    New Asian restaurant on Dallas’ Greenville Avenue reflects chef’s touch

    Teresa Gubbins
    Feb 20, 2018 | 1:33 pm
    Gung Ho, dumplings, egg rolls
    The menu is inspired by American-Chinese food.
    Photo courtesy of Gung Ho

    Elias Pope, founder of 8020 Hospitality (HG Sply Co., Standard Service), and executive chef Kirstyn Brewer have teamed up to debutGung Ho, a new concept that opens on February 20 in the former Remedy space at 2010 A Greenville Ave. in Dallas.

    The menu is inspired by American-Chinese food and ranges from traditional to creative dishes like pickled veggie egg rolls, Won Ton soup with braised bacon and shrimp dumplings, and Char Siu Pork with steamed buns.

    Brewer, who previously worked at Victor Tangos and won CultureMap Tastemaker Awards Rising Star Chef in 2016, says she's always been passionate about this type of cuisine.

    "Growing up, eating this food was the only time my family and I had a shared experience of different dishes," she says in a release. "It was great that everyone had chance try a little of everything on the Lazy Susan. The Gung Ho team wanted to create that sort of atmosphere with new dishes but keep the same feel. I’m incredibly excited to continue to build on the menu as the restaurant moves forward; I like to believe a dish is never final but can always evolve.”

    Beverage director Matt Ragan has partnered with bar manager Zach Potts to create a menu that is unique and unexpected.

    “I wanted to create a drink menu as fun and approachable as the food," Ragan says. "I love Asian flavors and drew a lot of my influence from ingredients in favorite dishes. We focused on enhancing a guest’s entire experience from cheeky glassware and shareable Scorpion Bowls to an uncommon collection of wines that really pair well with the menu.”

    On creating the concept, Pope says, “I was fortunate enough to meet both Kirstyn and Matt when I was building HG SPLY CO five-and-a-half years ago. I knew then that we would eventually join forces to create this concept. What this team can do is special, so I wanted to build them a space that complemented their vision and passion. With low ceilings in the bar, killer woodwork throughout, and multiple rooms designed for group dining, I think the team nailed it.”

    Gung Ho will be open for dinner and drinks until 2 am seven days a week and expects to add dim sum brunch in the coming weeks.

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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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