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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

    Cream of the Crop

    Dallas' Michelin-starred Mamani debuts on prestigious Texas dinner series

    Brianna Caleri
    Jun 12, 2026 | 2:00 pm
    Mamani
    Photo courtesy of Mamani
    Michelin-starred Mamani will be featured on the Lone Star Dinner Series in Austin.

    Acclaimed Dallas restaurant Mamani is heading to Austin for a one-night-only collaboration this summer as part of a Michelin-focused dinner series spotlighting some of Texas' top dining destinations.

    Austin restaurant Hestia unveiled the return of its Lone Star Dinner Series, a lineup of collaborative dinners featuring acclaimed restaurants from around the state. Mamani, the French-inspired Dallas restaurant that earned a Michelin star just two months after opening in 2025 and recently won Restaurant of the Year at the 2026 CultureMap Dallas Tastemaker Awards, makes its debut on the series.

    The dinner will take place July 21 at Hestia in Austin and marks the first time the two-year-old Lone Star Dinner Series has ever included a Dallas restaurant.

    This year's lineup features:

    • June 16: Hestia and Tatemó from Houston
    • July 21: Hestia and Mamani from Dallas
    • August 25: Hestia and InterStellar BBQ from Austin

    “The Lone Star Series allows us to tighten our relationship with other Michelin-starred restaurants in Texas,” says Hestia chef de cuisine Paul Wensel in a release. “It is great to share experiences and different techniques across other incredible restaurants. Additionally, it's just fun to bring other chefs into our space for one night and do a different style of service; our team loves it, and it makes the summertime more interesting.”

    Mamani opened in Dallas in 2025 under chef Christophe De Lellis, whose menu blends influences from Paris and the French and Italian Rivieras. The restaurant quickly became one of Dallas' most acclaimed new openings.

    While menus for the dinner series have not yet been announced, the collaboration is sure to showcase Mamani's French-inspired cuisine alongside Hestia's live-fire cooking style.

    The Dallas dinner is one of three collaborations designed to highlight the growing network of Michelin-recognized restaurants across Texas.

    Houston's Tatemó is expected to showcase masa, the cornerstone ingredient that led to the restaurant's formation and still informs nearly everything it does. It's even in Tatemós mission statement: "Our mission is to restore the cultural value of maíz, and its nutritional value in Houston, Texas by showcasing the diversity of heirloom corn, from different landscapes and purveyors of Mexico via masa products like tortillas.",

    InterStellar BBQ is known for mostly traditional barbecue with some unexpected culinary twists like peach tea glazed pork belly, lamb tacos, and brown butter mac and cheese. That makes it well-suited to the collaborative format, where it can once again run with ideas that hardly cross paths with barbecue.

    "They do a lot of cool interpretations of classic BBQ dishes," said Wensel. "It's going to be really interesting to see what they create in a tasting menu format."

    Appropriately for this diverse set of culinary perspectives, Hestia is more attached to a technique — live-fire cooking — than to any one place or ingredient. Executive chef Kevin Fink and partner Tavel Bristol-Joseph have developed a tasting menu that responds to the seasons and utilizes Texas ingredients above all.

    Reservations for each dinner are available on OpenTable, with seatings ranging from 5:30-10 pm. Each menu costs $225 per person, with optional wine pairings for $125 per person. Hestia is located at 607 W. 3rd St.

    michelin guidefine diningtastingchefsdinnerdinner seriestastemaker awardsmamani
    news/restaurants-bars

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