Hunka Hunka Burnin' Love

New Double Wide food stand summons Elvis with irresistible white-trash menu

Double Wide's Jerry Reed sandwich with grilled cheese and bologna.

Photo by Robert Bostick
Courtyard patio outside Double Wide food stand.

Photo by Robert Bostick
Ordering window at Double Wide food stand, which is open 10 pm-2 am Thursdaythrough Saturday.

Photo by Robert Bostick
Double Wide Frito pie.

Photo by Robert Bostick
Peek inside kitchen of Double Wide food stand.

Photo by Robert Bostick
Double Wide TCB sandwich with peanut butter, banana and bacon.

Photo by Robert Bostick

Aiming to accommodate late-night munchies, Double Wide, the funky dive bar located between Deep Ellum and Expo Park, has launched an onsite food stand called Get Stuffed. From 10 pm to 2 am Thursday through Saturday, they serve a small menu of delectable white-trash treats, including Frito pie and The Elvis, a sandwich with peanut butter and banana.

The food is prepared in a vintage aluminum-clad Avion trailer — like a less-shiny cousin of an AirStream — that's positioned right outside the bar's patio. Because it's fixed in that spot permanently, Double Wide owner Kim Finch cautions against calling it a trailer or, god forbid, a food truck.

"It's a permanent kitchen," she says. "Originally it was going to be mobile, but the way it fit, once we got it in there, it worked too perfectly as a stationary thing."

Having food has been in the cards from the get-go, she says. "We've always wanted to serve food. It helps to provide food for people so they don't ever have to leave Double Wide. I used to think there wasn't room. But when the food truck thing started to happen, I figured there had to be a way to do this."

When it came time to devise menu, she consulted with chefs Jeana Johnson and Colleen O'Hare, who encouraged her to stick with the down-home theme of Double Wide. She knew she wanted Frito pie, and they took it from there: fried bologna sandwich, with bologna from Rudolph's Meat Market and bread from Empire Baking, and a nostalgic grilled cheese sandwich served with a shot of tomato soup.

"One other amazing thing that Jeana made was The Elvis sandwich," Finch says. "Given who we are, how could we not do an Elvis?"

Other options include chips and queso; the above-mentioned Frito pie, in both regular chili and vegan chili versions; and the "TCB," a.k.a. Taking Care of Bacon, which is The Elvis with bacon. The menu has six items total, and nothing costs more than $8. They will add items after they see how things go.

Scoring the trailer was a real coup. "I had been searching for a truck for months and couldn't find anything, or they were too pricey," Finch says. "My mom lives in Oklahoma, and she spotted one that a friend had just sitting out in his pasture. It was in awesome shape."

They gutted the inside, pulling out the vintage bed, stove and shower, and put in cooking equipment. But Finch kept the original cabinets; they're the kind that open upward and stick to the ceiling with a magnet. And she kept the vintage light fixtures with cool cone lampshades.

"It looks best at night," she says.

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Gearing up

Upscale sports bar Moxies will touch down at The Star in Frisco

Moxie's

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Moxies, the upscale-casual concept founded in Canada and co-owned by Dallas Stars proprietor Tom Gaglardi, is joining the restaurant lineup at The Star in Frisco.

According to a release, a new location of Moxies will open in The Star District, at 3680 The Star Blvd. #1300, in an old City Works space, in 2027.

The sporty restaurant at the home of the Cowboys will be designed for everything from lunch and happy hour to dinner and late-night gatherings, offering chef-driven dishes with a lively bar experience in a polished, social setting, the owners say. The new location will include the restaurant's signature statement bar, elevated dining experience and high-energy hospitality.

“Being part of The Star in Frisco is a perfect fit for Moxies,” says Joanne Forrester, president and COO of Moxies, in the release. “The entire district is built around elevated experiences and connection — training, work, entertainment and hospitality all in one place. That’s where we thrive. Our chef-driven dishes, signature cocktails and statement bar are designed for exactly this kind of social, high-energy setting anchored by the Dallas Cowboys.”

Frisco will be the fourth DFW location for Moxies. The first one debuted at The Crescent in Uptown Dallas in 2016, and got a major renovation in 2024. The chain also has locations in Plano and Southlake.

Moxies is owned by Gaglardi, proprietor of the Dallas Stars, and brought to the U.S. by franchise group Eatz Hospitality.

While few details of the Frisco location have been revealed, the other locations serve lunch, brunch, dinner, and happy hour specials, with a menu of elevated American classics overseen by executive chef Brandon Thordarson. A typical Moxies menu includes:

Sushi Cones, made of tempura shrimp with avocado, pea shoots, nori crisps and drizzled with sesame chili ponzu
Poutine, the Canadian staple with French fries, hot beef gravy, and cheese curds
Kale and Quinoa Salad
Vegetarian Power Bowl with marinated tofu, shiitake mushrooms, soft boiled egg, vegetables, and greens

Brunch options include:

Vegetarian Huevos Rancheros
Smoke Salmon Goat Cheese & Egg White Omelet
Sicilian Sausage Hash

The traditional Moxies bar features craft cocktails such as Strawberry Ghost Pepper Margarita and a Hard Lemonade made with Tito’s Vodka.

The spaces typically feature an extended bar, a large covered patio, TVs inside and outside, and flex walls that can be converted for private dining experience and party spaces.

Other openings at The Star in Frisco

Moxies will join previously announced bar The Imperial Room, which will open at at 3685 The Star Blvd. in early September (aka "next week," a spokesperson clarifies).

The new bar will open next door to the Frisco location of Cane Rosso, and is from PILF Restaurant Group (Cane Rosso, Zoli's Pizza, and Thunderbird Pies), which also owned Cow Tipping Creamery, which closed in July.

With seating for 25 to 30 guests, The Imperial Room will offer an intimate setting for pre-event cocktails, date nights, celebrations and late-night gatherings, the release says. Guests can expect a sophisticated cocktail program featuring expertly executed classics and original creations, complemented by elevated shareable plates and select entrées.

PILF Restaurant Group has drafted acclaimed Dallas bartender Gabe Sanchez, whose work has helped shape cocktail programs at some of the city's most respected bars.

Longtime Star Tex-Mex restaurant Mi Cocina has expanded its outdoor dining experience with a renovation of its main patio, at 6740 Winning Dr. Ste. 1010. The enhanced space features additional seating, permanent heaters, larger fans, and drop-down shades, creating a more comfortable three-season patio for guests to enjoy throughout the year, the release says.

On the non-restaurant front, Élan Sculpt Club, a new luxury boutique fitness concept combining infrared-heated sculpt classes with Pilates reformer training, is opening its flagship location at The Star District, at 3620 The Star Boulevard, #1215.

Moxie’s is also known for their light sign décor, centered on the main dining wall, that spells out "I will if you will."

opening frisco moxies sports bar