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    West End Italian

    Grezza feeds West End revival by serving what neighborhood needs: homemade Italian

    Teresa Gubbins
    Mar 19, 2015 | 8:59 am

    The emerging renaissance of Dallas' West End continues with more good dining news: A new casual Italian restaurant called Grezza will open in the location at 1718 Market St. currently occupied by Ellen's Southern Kitchen.

    An Italian word for rough or rustic, Grezza comes from the same team behind Ellen's, which is relocating to 1701 Market St., with plans to open by June. Managing partner Joe Groves and chef partner Russell Mertz will remodel the space this summer and open Grezza in the fall.

    They're still a ways off from developing a menu, but they know they want the spirit to be communal.

    "I always thought shared plates would work well with Italian food," Joe Groves says. "You order lasagna and a fish dish, and it's enough for everyone to try."

    "I remember when I was young, you'd go out for Chinese food and order several things that everybody shared," Groves says. "Today you go to a Chinese restaurant and order sesame chicken, and that's your dish.

    "I always thought shared plates would work well with Italian food. You order lasagna and a fish dish, and it's enough for everyone to try."

    Groves has fond memories of a restaurant he visited during trips abroad, when he visited Italy frequently for work. His favorite city was Florence.

    "There was a simple farm-to-table restaurant called the Palomino I would go to all the time," he says. "It was one of those places where, if you were at a table, they'd seat another couple with you. They wouldn't even ask."

    Groves recalls one night when he was dining with a group, and an American couple was seated with them.

    "When I saw the guy, I said, 'We've met before,' and he said the same thing," he says. "We drank coffee and another bottle of vin santo, and he said, 'Worthington Hotel — we were stuck in an elevator.' We were stuck in an elevator for five minutes, and we're having dinner together in Florence 10 years later.

    "I want to create that environment," he says. "The reason that worked is because they served good food. You wanted to linger, you didn't mind talking to strangers, it was a community. Like sitting in your mother’s kitchen. And the food made it worthwhile."

    Grezza's atmosphere will be a little more upscale than Ellen's, but the food will still be homemade. "Our philosophy is always that we work with local producers if possible, from scratch," Groves says. "We don't open cans. We don't buy packaged or processed stuff. The concept of being homemade and fresh and made-to-order is something we want to perpetuate."

    And they also want to serve the neighborhood.

    "When we started Ellen's, it wasn't as though I wanted to start a comfort-food place," Groves says. "We develop a concept based on the need, not on finding a location for a concept.

    "I try to think about what the city is lacking. What does the district need? And we are sorely lacking in excellent homemade quality Italian food."

    Grezza will have a communal spirit, with dishes such as lasagna to share.

    News_Lasagna
      
    Courtesy photo
    Grezza will have a communal spirit, with dishes such as lasagna to share.
    unspecified
    news/restaurants-bars

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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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