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    New Restaurant Delivery

    New delivery service gives discerning Dallas diners one more excuse to stay in

    Teresa Gubbins
    Mar 12, 2015 | 1:10 pm

    Another restaurant delivery service has hit Dallas. Called Caviar, it's so named to signal the upper-crust quality of the establishments on its client list, which have never participated in this kind of service before. Its database comprises mostly independently owned restaurants, all highly ranked on review sites such as Yelp, a surefire indicator of quality.

    Yelp shots aside, the 26 Dallas restaurants on the list are actually all good, including Bob's Steak & Chop House, Cane Rosso and Mot Hai Ba. Customers can order breakfast, lunch and dinner and have it delivered straight to their home or office.

    "You can have a prime cut bone-in rib-eye delivered to you within an hour," says Josh Tipton, general manager of the Dallas office.

    You place an order on Caviar's website or via mobile app for Android and iOS. You can then monitor its status, even following along with your courier via GPS. Caviar works for corporate clients and large groups because you can place an order up to a week in advance, and then share the cart with colleagues so they can check in.

    Caviar charges $4.99 per delivery in all markets, plus an automatic 18 percent tip for the driver.

    The delivery area is fairly small. The southern border is downtown Dallas and Deep Ellum; to the east it's White Rock Lake, and to the west it's the Tollway. The northern border is Lovers Lane until it hits 75, and then all the way up to Northwest Highway. In a nutshell: downtown, Deep Ellum, East Dallas, Uptown, Park Cities, M Streets, Greenville Avenue and Oak Lawn.

    Caviar would not be the first such service; we already have Favor, which delivers everything, not just food; the Favor clone Postmates, which just launched in Dallas a month ago; and Minibar, for your boozing needs.

    But Caviar's different! Aside from never having done delivery before, the restaurants on the list are exclusive to Caviar. "I worked with these places for a long time, and I'm super proud to have them," Tipton says.

    Another thing: Caviar has actual partnerships with the restaurants, rather than just serving as an intermediary. With other services, if your order is missing something and you call the restaurant, they might not know what you're talking about. Caviar has accountability.

    Caviar also hired a photographer to get shots of every menu item. And they have their own drivers.

    The full list of Dallas restaurants on Caviar's roster:
    • Baboush
    • Bangkok City
    • Bob's Steak & Chop House
    • Cafe Madrid
    • Cane Rosso
    • Capriotti's
    • Ellen's Southern Kitchen
    • Fadi's
    • Free Man
    • Garden Cafe
    • Green Papaya
    • HG Sply Co.
    • Hypnotic Donuts
    • Hypnotic Sushi
    • Joyce & Gigi's
    • ​Kenichi Sushi
    • ​LYFE Kitchen
    • Mesa
    • ​Mot Hai Ba
    • ​Nodding Donkey
    • ​The Rustic
    • ​State & Allen
    • ​Urban Taco
    • Zoli's NY Pizza Tavern

    Based in San Francisco, Caviar was founded in 2012. Six months ago, it was acquired by Square, the credit card processing company, and now serves 16 major cities such as Boston, Chicago and New York.

    You want this from Bob's? You can have it delivered via Caviar.

    Bob's Steak & Chop House
    Bob's Steak & Chop House Facebook
    You want this from Bob's? You can have it delivered via Caviar.
    unspecified
    news/restaurants-bars
    news/innovation

    Mango News

    Upscale Indian fusion restaurant Mango Yard to open in Frisco

    Luciana Gomez
    Dec 23, 2025 | 12:51 pm
    Bowl of mangoes
    Courtesy
    The mango

    An Indian restaurant that promises to be much more is coming to Frisco: Called The Mango Yard, it's set to open in early 2026 at the booming intersection of University Drive and Coit Road on the border of Prosper, in a new center at 12275 University Dr. #100.

    The restaurant is ambitious in concept and decor, featuring a menu with Indian classics such as biryani and lamb seekh kebabs, but that goes beyond with a more diverse offering, incorporating elements from other cuisines such as Italian, Asian, and Mediterranean.

    The restaurant is from childhood friends Santosh Kota and Prem Kumar, who reconnected after Kota visited Kumar in Dallas. Kota is a veteran restaurateur who owns locations of the Dal Moro's Italian pasta chain; Kumar is a financial analyst and investor.

    "During my visit to Dallas, I noticed there was great potential for a high-end, high-ambience, high-quality Indian restaurant that also could provide entertainment experiences," Kota says. "The restaurant scene back home in India has seen big changes, and we want to provide a taste of that in Dallas."

    That means a menu that incorporates global and contemporary influences. One example is their flatbread featuring chicken tikka — one of India's most popular dishes consisting of chicken marinated in spiced yogurt and grilled — but served on a flatbread with onions, cheese, and coriander.

    Some of their dishes will combine Indian and Italian elements such as alfredo-style rigatoni flavored with Indian spices; or chicken rigatoni, with Indian-spiced grilled chicken and chili flakes. Other dishes will feature Asian ingredients or techniques such as bao buns and Indo-Chinese Manchurian veggie bites with chili mayo.

    Weekend brunch will lean heavily into fusion with dishes such as masala avocado croissant, masala omelet, gulab jamum French toast, and bone marrow uttapam, a gluten-free rice-batter pancake topped with mutton bone marrow broth.

    The space, which seats 120 with 30 additional seats on the patio, will reflect their ambition with natural materials used to create an upscale, inviting lounge atmosphere, and a full bar with cocktails.

    The restaurant name speaks not only to the strong role that mangoes play in India but also to the mango yards in South India, where people gather and relax.

    "We want to offer a different experience with modern cuisine, ambience, and a high level of service," Kota says.

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