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    Creole Creativity

    Creole poutine? North Dallas restaurant hatches wildly original dishes

    Teresa Gubbins
    Mar 2, 2017 | 9:48 am
    poutine, North Dallas Creole
    How about that poutine? On the menu at North Dallas Creole.
    Photo courtesy of NDC

    A new restaurant in North Dallas does a spin on poutine you won't find anywhere else. The restaurant, North Dallas Creole, or NDC for short, does Creole food, but with a careful approach to its sourcing and preparation techniques. The restaurant is located at 5555 Preston Oaks Rd., in a space previously occupied by Ms. Daisy Fish and Cajun.

    Owner Joshua Robinson has worthy ambitions with his new restaurant.

    "I'm trying to bring in a little more of the Creole and French tradition, and use fresh, local, seasonal ingredients as much as possible," he says. "Obviously, there's no local salmon, but we're using Gulf seafood and other Texas products. We're also partnered with Earthstead Farms, a farm in East Texas that practices sustainable and ethical farming, for our chicken wings."

    Robinson is a worldly fellow, with wide-ranging experience, including a year volunteering at a nonprofit cafe in Cambodia.

    "Most recently, I was working in the front of the house and [as a] sommelier at a Cal-Med restaurant in Louisville, Kentucky, called Decca," he says. "The head chef, Annie Pettry, was on this season's Top Chef. I came to Dallas because my wife relocated here for work, and I was looking for a project."

    That project ended up being North Dallas Creole. His menu includes simple dishes such as po' boys and smoked salmon, plus entrées such as blackened trout and seafood étouffée with Gulf shrimp and Louisiana crawfish tails. He does a mean version of hush puppies, which you can order as a side, with ketchup and remoulade.

    "We add something extra into the batter," he says. "We mix in our maque choux, made with corn and pepper, where we roast the corn on a grill, which we serve as a side with our smoked salmon."

    And don't forget the Creole poutine. It's a creative mishmash with hand-cut Texas russet pommes frites topped with chicken and sausage étouffeé, queso fresco in place of the more traditional cheese curds, and house remoulade.

    They also do a one-of-a-kind version of red beans and rice. "We do it with vegetarian stock, but we amp up the flavor by adding the blackening seasoning that we use on our fish and shrimp," Robinson says. "And then we serve it with fried injera bread on the side."

    Injera bread is the spongy flat sourdough bread used in Ethiopian cuisine, marking Robinson's red beans and rice as some serious fusion.

    "We get fresh injera bread from a 7-Eleven up the street that's run by an Ethiopian man," Robinson says. "That's one of the things I like about Dallas: It's so diverse, you can find injera bread at an Ethiopian-run 7-Eleven."

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    Stir Fry News

    Mom-and-pop Asian chain from Austin makes Dallas debut in McKinney

    Raven Jordan
    May 12, 2025 | 6:40 pm
    Fire Bowl
    Fire Bowl
    Fire Bowl

    A small Asian chain from Austin has entered the Dallas market: Called Fire Bowl Cafe, it's a small chain that has opened its first DFW location in McKinney, at 4060 W. University Dr. #300, in a new shopping center west of US-75.

    Fire Bowl Cafe was founded by husband-and-wife Gigi Lee and Daniel Pao in 1996 with a focus on customizable bowls prepared in sizzling woks. They have four locations in Austin and one in Colorado.

    Bringing the concept to McKinney is Dallas-based hospitality group DLC Restaurant Holdings (Firo Pizza, Craft Pies Pizza, Desperados), according to a release.

    “We are thrilled to bring Fire Bowl Café to McKinney and introduce our unique dining experience to the wonderful community here,” says CEO Mike Daniel in a statement. “Our mission is to ensure that every customer leaves satisfied and happy, and we can’t wait to share our passion for fresh, customizable Asian cuisine with our new neighbors in North Texas."

    To give it local flavor, they've partnered with Julian Rodarte, who co-founded Beto & Son, the Mexican restaurant at Trinity Groves in west Dallas, and also served as Trinity Groves' CEO. He was briefly executive chef at COSM at Grandscape and is currently culinary director for Dee Lincoln Concepts.

    The menu has a Pei-Wei vibe, featuring a mashup of Chinese, Thai, and Vietnamese cuisines, with favorites like edamame, spring rolls, crab rangoon, pad Thai, pot stickers, and lettuce wraps.

    There are noodle and rice bowls, topped with vegetables and choice of protein; and a make-it-your-way stir-fry where you choose from proteins like chicken, beef, shrimp, or tofu, tossed in a wok with vegetables, then combine it with your choice of "carb" — noodles, brown or white rice — and a wide selection of sauces, from teriyaki to spicy peanut to classic Chinese.

    Prices are $12-$14. They do not currently serve alcohol, but have plans for it at a future date.

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