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    Taco and Wine News

    Wine and tacos hook up at novel new restaurant in Oak Cliff Dallas

    Teresa Gubbins
    Feb 27, 2018 | 10:29 am
    crepes
    Wine can be just as fun as tacos.
    Cracked & Crepe

    A restaurant opening in Oak Cliff is about to add a new milestone in the pantheon of food-and-drink pairings. Called Taco Y Vino, it's half wine bar, half taqueria, and one quarter wine shop, that will open in a sweet bungalow at 213 W. 8th St., in March.

    T&V comes from two well-known professionals in the food and beverage world: longtime wine professional Jimmy Contreras and chef Sharon Van Meter. Their goal is twofold: to make wine more mainstream and to make tacos with bold flavors.

    "I've been in wine industry for 15 years, doing everything from selling to restaurants to working on the import side, and I think wine still has an aura of unapproachability, as something you only do for special occasions," Contreras says.

    As an experiment, he hosted a party where guests brought wine that would match with tacos or spicy food. Inspired by the pairings, he hatched the idea to do a place where you could sit down with a glass of wine and a few tacos.

    Part of the demystification process is to make sure the price is reasonable. "The idea at Taco Y Vino is that you can enjoy wine at a more affordable price than what you ordinarily get at a restaurant," he says.

    The other element is the idea of pairing it with something as fun and casual as tacos. "By suggesting them as a pairing, it puts wine on equal ground with tacos," he says.

    Van Meter already oversees the 3015 at Trinity Groves event space; at T&V, she's operating as a culinary supervisor and helping create the menu. There'll be certain staples, but with a regular program of specials and rotating items.

    "My 'favorite' thing in life is to dislike Tex-Mex," Van Meter says, partly joking. "I think the flavors are so confused, and no matter what it is, a lot of the food looks and tastes the same. I crave clean flavors. I don't want a soupy mess — I want a good tortilla with fillings whose flavors are pronounced, whether it's pork or beef or chicken."

    They'll have all of those categories as well as a "cool vegetarian taco," possibly using jackfruit, a tropical fruit whose shredded texture makes a convincing substitute for meats such as pulled pork.

    They're still fine-tuning recipes, but their menu will have about 8 tacos, a few appetizers, some quesadillas, and a couple of desserts. "It's all about my translation on a taco that's refined," she says. "Not expensive but something where you can taste the individual flavors."

    They intend to incorporate local farms in the specials, where they'll use the produce to spotlight the farm. "Either way, the specials will be seasonal and topical," she says.

    Taco Y Vino will also offer retail sales of wine for those who want to take a bottle home, which is something unique for the neighborhood.

    Their wine-by-the-glass program will also include a couple of drinks not yet seen in Dallas, including one that Contreras seriously needs to trademark.

    "It's my take on a mimosa — it's called a 'frescamosa,'" he says. "Rather than just orange juice, it combines bubbly with aqua frescas like watermelon. And we're also going to do a cool item that's the No. 1 drink in Spain right now among 21-year-olds. It's a mixture of half Mexican Coke and half wine, usually without ice, called a 'Kalimotxo.'"

    This is a real thing. Wiki even has a page dedicated to it.

    "I'm inspired to make people feel comfortable with wine," Contreras says. "Pairing tacos with it, that bring two things that people enjoy together."

    winetacos
    news/restaurants-bars

    Market News

    Small specialty grocer in Celina is a go-to for imported foods

    Raven Jordan
    May 14, 2025 | 6:34 pm
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market

    There's a gourmet shop in downtown Celina offering imported European foods: Called Di Mantzio’s Greek and Italian Gourmet Market, it's a small grocery and cafe at 204 E. Pecan St., Ste. C, where it's bringing in goods you might not find elsewhere in town.

    Owner Vasilios Mantzios is a native of Greece and former NATO military serviceman who moved to the U.S. in 2008. Missing the foods he'd enjoyed in Greece and Italy, he started a booth at the Frisco Fresh Market in 2015 selling olive oils, Balsamic dressing, olives, and Mediterranean salt. In late 2024, he made the move to open the storefront in Celina (coincidentally down Pecan Street from Mangiamo Italian Market & Deli, another highly personal deli and market, making pecan Street a fun destination for a foodie field trip).

    Di Mantzio's carries olive oils, pizza, cheese, charcuterie boards, flour, refrigerated meals, and meatballs with a Greek red sauce, made from a family recipe from Mantzios' aunts and their grandmothers. He also imports marinated lamb and beef meatballs from Greece.

    "I only have things that I would put on my table to personally eat — I pick out my items by the quality because I don't want people to have issues with the food," Mantzios says. "I have my mother test everything, so if you pass her, you're in the store."

    While he does offer Greek foods such as a recent special with beef kebabs and pita bread, there's a big demand for Italian items. He has a big selection of cheese: parmigiano reggiano, feta, mozzarella, and cheese from Il Forteto. Dry goods include Molino Paolo Mariani Manitaly flour, Caputo gluten-free flour, and Hellenic Farms and Lia extra virgin olive oil.

    Mantzios prioritizes small, family-owned businesses because they enjoy what they're providing to customers and value quality.

    Di Mantzios Greek & Italian Gourmet MarketDi Mantzios Greek & Italian Gourmet MarketDi Mantzios

    On the prepared food front, he does pizza using a wood-fired crust imported from Pizza Food Love in Italy, delivered to the shop every three weeks. The base can be topped with ingredients from Tuscany, Italy for a truly authentic experience. More prepared foods are one of the biggest requests he gets from customers, and it's a category he's continuing to expand, as well as adding wine and beer.

    They also have cakes and desserts such as cannoli, baklava, Greek rice pudding, French macarons, and gelato from Gelatys.

    The interior is neatly organized, with refrigerated foods as well as Greek and European decor such as pestle and mortar, a gladiator helmet, and Greek and Italian flags pinned to the walls.

    Mantzios thrives from the personal contact he gets with customers, and they find him equally charming as well.

    "The bulk of my customers come from Prosper and Celina, and Celina is the number one growing city with people coming from all around who can appreciate what we are doing," Mantzios says.

    supermarketsopenings
    news/restaurants-bars
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