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    Vegan News

    Project Pollo, Dallas' first vegan fast-food restaurant, opens to crowds

    Teresa Gubbins
    Feb 28, 2022 | 9:12 am
    fried chicken sandwich
    Their fried chicken sandwich is crunchy and decadent.
    Photo courtesy of Project Pollo

    After more than a year in the making, an innovative new vegan restaurant has opened on Dallas' Greenville Avenue: Project Pollo, a growing young chain from San Antonio, celebrated a soft opening on February 26-27 at its first Dallas location at 4814 Greenville Ave., IE the former Start.

    Long in the works, the restaurant was so swamped by enthusiastic diners that it will shut down on Monday, February 28 and Tuesday, March 1 in order to catch its breath.

    And on Sunday, the second day it was open, they temporarily trimmed down the menu to make things more manageable.

    The staff hustled to keep up with demand but the sheer volume translated into 30-minute-plus waits, with cars wrapped around the drive-thru lane.

    "A huge THANK YOU to everyone that came out to our very first day in Dallas yesterday," the restaurant said in a statement. "Our team has been working hard to serve you all and the crowd definitely showed up!"

    Project Pollo was founded in San Antonio in 2020 and is growing rapidly, with locations in Austin and Houston as well. Founder Lucas Bradbury was inspired to create the concept after encouraging his parents to adopt a plant-based diet for health reasons.

    He's on a mission to make plant-based food more accessible to all, matter what their income bracket, and plans to open many more locations across Texas in 2022, including Corpus Christi, which is slated to open in April.

    He also prioritizes fair wages — employees get double the minimum wage plus benefits — and sustainability; all of the packaging used is compostable, tellingFast Casual magazine that, "at the end of the day, we are 100 percent about saving the planet. Saving animals is a happy byproduct of that."

    The company takes a flexible approach to locations, often repurposing buildings other operators overlook. That was the case in Dallas: They originally planned to open in an odd little building at 6857 Greenville Ave. But their progress on that space was beset by delays, due to Dallas' backlogged permitting process.

    The location at 4814 Greenville Ave., now adorned with their trademark red-and-white color scheme, is a much larger space and comes with ample parking plus a drive-thru.

    Project Pollo inspires passion because its food is a persuasive and affordable knockoff of regular fast-food, with lush bold flavors you'd expect from a regular fried chicken sandwich or burger.

    Fried "chicken-less" sandwiches are their trademark, such as the Spicy Project, featuring breaded fried chikn with spicy garlic Buffalo sauce and ranch, served with a pickled jalapeño. They make their own vegan chicken using a proprietary blend of textured soy and vegetable protein.

    The chicken also stars in a Caesar wrap and in nachos, with tortilla chips made in-house topped with crispy chikn, red onion, jalapeños, queso from Credo Foods, and a cilantro lime crema.

    In summer 2021, they added a trio of burgers, using Impossible patties, including the Backyard Burger, with bacon and cheddar cheese; a patty melt, on toasted sourdough bread; and the "Mushroom Impossible," a decadent burger with caramelized onion, beer-marinated mushrooms, smoked Provolone cheese.

    Everything, even their mac & cheese, made with vegan cashew-based cheese, is plant-based, although a significant percentage of their customers also eat meat.

    People go crazy for their milkshakes, made with creamy Oatly soft-serve and topped with Reddi-Wip almond-milk whipped cream, in the following flavors:

    • Strawberry Shortcake
    • Mint Chocolate
    • Double Chocolate
    • Red Velvet

    And on March 7 they'll introduce a limited-edition Shamrock Shake, a Double Chocolate Mint shake with Oatly soft-serve, double-chocolate chip cookies from San Antonio-based Southern Roots Vegan Bakery, mint, and whipped topping.

    A post by Dallas Vegan Roundup summed it up:

    "Y'all. Thanks to Project Pollo, there is a fully vegan drive-thru in Dallas! I mean, a vegan burger, tots, and a milkshake from a drive-they?! Not only is their food delicious, they are a great friend to the surrounding communities they serve. We already have an amazing lineup of vegan and vegan-friendly restaurants here, but this definitely a great addition to the area! Soft opening this weekend, with a grand opening soon thereafter. Welcome to Dallas!"

    On Thursday, March 3, they'll be doing a Dallas Chamber Ribbon Cutting Ceremony, and the weekend will feature grand opening events. Hours on Thursday through Sunday will be 12-8 pm.

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    Ice Cream News

    Kwality Ice Cream shop to bring creamy exotic desserts to Frisco

    Raven Jordan
    Jun 13, 2025 | 5:14 pm
    Kwality Ice Cream
    Kwality
    Kwality Ice Cream

    An ice cream chain with an Indian flair is dipping into Dallas-Fort Worth: Called Kwality Ice Cream, it's a concept founded in New Jersey that specializes in traditional Indian ice cream and cold drinks, and it's opening a location in Frisco, at 13089 Main St. #500, in a new shopping center.

    According to franchisee Raju Vikey, the shop will open sometime in 2025. It joins two DFW locations already open: Irving at 8600 N. Macarthur Blvd., and Euless, at 1060 N. Main St. at Harwood Crossing shopping center, which opened in April.

    Kwality Ice Cream was founded by food scientist Dr. Kanti Parekh and his son Anand, in New Jersey in 2003. It has expanded with 38 locations in 14 states including Pennsylvania, Florida, and Texas, where there are three locations in Houston and one in Austin.

    “The idea was to create a South Asian-specific ice cream, which is more known for fruits and nuts,” Anand says. “As a Ph.D. in food and nutrition, my father’s background and expertise were in flavor. He used that to create very unique flavors and top notes to give a really good mouth feel and experience.”

    They have close to 50 ice cream flavors with classics like cookies & cream, chocolate supreme, and butter pecan; but South Asian and Indian flavors dominate the menu with exotic options like green guava, lychee, and Nuttie Tuttie Fruitee, a berry-flavored ice cream with nuts and candied fruit.

    There is also kulfi, a frozen dessert that's like ice cream but with less added air so it has a stiffer, creamier texture. It's served in slices and comes in popular Indian flavors like pistachio, mango, and rose.

    Other novel frozen treats include cassata, an ice cream cake with three flavors of ice cream layered over sponge cake.

    As with many Asian desserts, they're often less sweet than American-style confections. Wild inventions include the mawa rabdi cup, with ice cream, rice noodles, basil seeds, and rose syrup, topped with nuts and candied fruit; and Thandai ice cream, a staple at Indian festivals, consisting of almonds, fennel seeds, poppy seeds, watermelon seeds, rose petals, pepper, cardamom, saffron, milk, and sugar.

    Rabdi is like a pudding, believed to have originated during the 1600s. Kwality makes it following the traditional method of slow-cooking milk until it thickens and reduces, enhancing its sweetness and creaminess, then adding ingredients like cardamom, saffron, and pistachios.

    Pints of ice cream and frozen desserts range from $8-$11, and cassata ice cream cake slices are $7.

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