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    Something fishy going on

    Where to eat in Dallas right now: 10 hot restaurants for March

    Teresa Gubbins
    Mar 4, 2013 | 6:00 am

    Not everyone observes Easter. But for those who do, abstinence is part of the deal. For Catholics, that means no meat or animal products; in fact, it's church law that Catholics cannot eat meat on Fridays during Lent. It's the law, baby!

    Dallas-Fort Worth is more Baptist than Catholic, but we'll take this opportunity to highlight 10 places to get your Lent on.

    Cafe Pacific
    Open since 1980, this Highland Park Village staple was the original place to get good seafood in Dallas. The signature crab cakes look good, formed into cylinders with sharp edges and browned until crisp. If you're feeling sassy, try the lobster salad rolls, an Asian-inspired appetizer with lobster wrapped in rice paper, served with a peanut chili dipping sauce.

    Daddy Jack's
    If you want to eat fish like the Catholics in New England do, this is the place. The trademark is the fish of the day topped with Ritz-cracker stuffing, comforting and rich; entrees come with a nothing-fancy baked potato and chunky vegetable medley. In keeping with the times, Daddy Jack's does a lobster roll, and it's about as authentic as you can get.

    Dallas Fish Market
    This high-end downtown Dallas eatery has pristine seafood in a pristine room. Ahi tuna with a rare, red center is served with Israeli couscous, zucchini, squash and carrots in a basil-tomato vinaigrette. Redfish goes fiery-hot with Thai chili, pad Thai noodles, stir-fried vegetables and roasted peanuts.

    Dodie's Reef
    Dodie's Cafe on Greenville Avenue at Belmont has been the go-to spot since 1989 for New Orleans-style po' boys, crawfish and frosty beer. Half a mile north is its newer sibling, Dodie's Reef, which features New Orleans-style po' boys, crawfish — and a full bar. Hurricane time.

    Driftwood
    This Oak Cliff restaurant from a former Dallas Fish Market manager is a chip off the old block, with a like-minded elegance and froufrou fish on the plate: soft-shell crab, charred octopus and seared trout. Among chef Omar Flores' selection of crudo are oysters accompanied by a jalapeño sorbet.

    Hook Line & Sinker
    HL&S now has a second branch at 17602 Preston Rd., but whether you're at the Uptown or North Dallas location, you'll find near-greaseless fried catfish and combination plates with fried shrimp, fried oysters and crunchy-moist hush puppies.

    S&D
    The New Orleans-style seafood spot is fixated on shrimp: boiled shrimp, shrimp cocktail, shrimp salad, spicy shrimp dip, BBQ shrimp, fried shrimp sandwich and — last but not least — that pinnacle of shrimpness, the fried shrimp platter. Medium-size shrimp are battered and fried until crunchy and served with slaw, fries or Creole rice, and hush puppies.

    Spoon
    Dallas' own version of Le Bernardin, the New York seafood temple, is presided over by mercurial Top Chef contestant and keeper of the pickles John Tesar. The menu has signatures such as the spicy Singapore toast, but it evolves with whatever fish haul comes in; The Brad has the full set.

    TJ's Seafood Market and Grill
    TJ’s Seafood Market in Preston Forest added a second location in the Shops at Highland Park, near La Duni, with seating for 24. They grill fish from the case to order and top it with sauces such as Creole or wasabi vinaigrette; there are also daily specials such as steamed mussels and clams. TJ's also has one of the most popular lobster rolls in town.

    20 Feet Seafood Joint
    This new fish shack in East Dallas is the latest concept to follow trailblazing Good 2 Go Taco into this former run-down strip in far East Dallas. Located next to Goodfriend Beer Garden and Burger House, it has a slight New England vibe in its chef-driven clam chowder, lobster rolls, and fish and chips.

    Bonus entry: Sea Breeze Fish Market
    Plano spot featuring longtime seafood expert Rick Oruch has become famous for its lobster rolls, but it's been doing nicely grilled fish at an affordable price for five years.

    ---

    Want more stories like these? Click the Where To Eat banner at the top to see the rest of the series.

    Spoon serves its scallops on a scallop-shaped plate.

    Live scallop and truffles at Spoon restaurant in Dallas
      
    Photo by Kevin Marple
    Spoon serves its scallops on a scallop-shaped plate.
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    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
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