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    Bubble Tea News

    New Plano sweet shop SnoTea will do all the cool exotic desserts

    Teresa Gubbins
    Feb 22, 2017 | 4:40 pm
    Ribbon shaved ice/snow
    Shaved snow is like the cotton candy of ice cream.
    Courtesy photo

    If you're in Plano having a salad at Snappy Salads, being all virtuous, then you can follow that up with a visit to the shop next-door called SnoTea. Located at 5930 W. Park Blvd., just east of the Dallas North Tollway, this new sweet shop will open in March with all the cool dessert trends: bubble tea, shaved snow, and crepes, all in one convenient location.

    Owner Kevin Drawe is a 25-year-old entrepreneur and bubble-tea savant who wanted his own business. But he didn't think it wise to put all of his eggs in the bubble tea basket.

    "I wanted to do bubble tea, but as a side thing, with my main focus being the shaved snow," he says. "The boba is an add-on."

    Shaved snow, also called snow ice, is the Taiwanese treat in which ice is shaved so finely that it becomes light and airy, and dissolves instantly in the mouth — unlike the pebbly, crunchy shaved ice you get at arena concession stands.

    "Snow ice is a really creamy shaved ice, so creamy that it's like ice cream," Drawe says. "It's like an ice cream version of cotton candy."

    Snow ice uses milk instead of water, so it's not dairy-free, although the milk that's used is generally low-fat. So basically you are getting an extra-creamy dessert that is lower fat than ice cream.

    The milk base is made with flavorings added, which is then frozen. When it gets shaved, it comes out in thin ribbons, rather than pellets. In Taiwanese style, you add toppings such as fresh fruit, chocolate syrup, chewy mochi, and condensed milk.

    Hedging his bets further, Drawe will also offer crepes. But unlike most creperies, he'll skip savory entrée-type crepes and stick to sweet fillings instead.

    "I just want to keep it a dessert store," he says.

    dessertsopenings
    news/restaurants-bars

    Opening News

    Dallas diner & music venue will open in former Ferris Wheeler space

    Teresa Gubbins
    Dec 17, 2025 | 2:59 pm
    Corn pancakes
    Courtesy
    Pancakes

    A new restaurant has been unveiled that will take over the former Ferris Wheeler space near Dallas' Design District at 1950 Market Center Blvd.: Called AM/FM, it'll be an all-day diner and lounge with a big backyard and a stage for live music, and it's from Spune Productions, the music and event production company.

    According to a release, it'll open in early January initially with evening hours, cocktails, and a few afternoon soccer matches. Music acts are already booked beginning January 8. More hours will be added down the road.

    Ferris Wheelers BBQ, which was also a restaurant with a big backyard and a stage for live music, closed in November after eight years. Spune had already been involved since 2023 to help ramp up the live music side. Now they'll take it over with a fresh new personality and long hours.

    They were famous for having a Ferris wheel on-site; an inquiry on its status went unanswered.

    The diner will open daily at 7 am, serving "musicians coming off late nights, workers heading into morning shifts, and neighbors who want a place that remembers their name," says the release very poetically.

    They've redecorated the interior with a new bar and banquettes that wrap the room. Alongside the renovations inside, the set-up outdoors will evolve over the coming weeks, with extra care given to the concert experience,

    Menu
    The food at AM/FM will be rooted in elevated Diner classics, with a menu overseen by chef Anastacia Quinones-Pittman (Oh, Hi! Hospitality) that's influenced by Mexican-American kitchens and Nuevo Southern traditions.

    Breakfast offerings include huevos rancheros, breakfast tacos, breakfast empanadas, French toast, avocado toast, pork belly toast, and an intriguing twist on pancakes called masa pancakes, made using masa harina AKA corn flour.

    Lunch includes a chicken Milanesa Caesar salad, Sonoran hot dog, fried catfish po'boy, kale salad, Cobb salad, and a Mexican twist on chicken noodle soup with fideo noodles.

    Entree plates include pot roast, meatloaf, fried chicken, and a weekly pot pie.

    The beverage program will aim for accessibility with coffee, cocktails, and craft beer, says Victor Rojas, Quinones-Pittman's partner at Oh, Hi! Hospitality.

    openings
    news/restaurants-bars

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