Vegan News

Shaved snow stand opens at cool DeSoto market with gourmet and vegan flavors

Snow on the Rox is both vegan and gourmet.

Photo by Snow on the Rox

Shaved snow fans in Dallas got a cold chill from the recent news that Ruby's Sno-Balls, the beloved snow stand in East Dallas, would not be returning in 2021. Hooray for Snow On The Rox, a gourmet snow company, here to offer solace as well as some impressively fluffy flavored shaved snow.

Snow on the Rox is a snow-cone trailer parked in a permanent location at 324 E. Belt Line Rd. in DeSoto, aka the Grow DeSoto Market Place, where it shares space with other delicious food shops and vendors doing smoothies, popcorn, desserts, kombucha, candles, and jewelry.

Owner Roxanne Saldana, who works as a high school counselor, first bought her trailer in 2018 as a side project. She found a permanent home in 2020.

"I started out as a traditional snow cone trailer doing special events," she says. "After I became vegan, I wanted my business to reflect that, and it also makes Snow on the Rox stand out from everyone else."

That means oat cream in place of regular cream, and coconut whipped cream instead of dairy. Toppings include fresh fruit, and she makes her own syrups.

"For most of my flavors, I order concentrate from a company in New Orleans but I make my own syrups," she says. "I do a hibiscus mint, Mexican vanilla with lemon, and a green tea."

She offers 30 flavors, including her gourmet options as well as a combination of classic New Orleans and Mexican flavors such as chamoy; she makes the sweet chamoy paste herself. Sugar-free flavors are a big draw.

She also has a unique snow-to-go option.

"You get a cooler of snow, plus three flavors and toppings, with cups and spoons, so you can make your own snow cones when you get home," she says. "It makes about 18 snow cones, and we offer delivery so that the snow stays fresh. Our snow is the most realistic snow; when you pour on the syrup, it becomes creamy."

In addition to her shaved snow, she sells a small collection of nifty foodie items made by other entrepreneurs including vegan ribs and steaks from Boneless Butcher; tamales from OMG Vegan Tamales; and Mama Ruthie's Aztec Salsa, a startup by her mother, using a recipe from Roxanne's great grandmother who was Aztec Indian.

"I like to partner with small business owners, preferably women, and we sell out of that salsa every week," she says.

On Saturday April 3, she'll host her 2021 season Grand Opening from 12-6 pm, with free snow cones and other giveaways. From there, she'll be open five days a week until the summer, when she expands to 6 days per week, maybe even 7.

ice-cream desserts vegan

Pizza News

Italian restaurant coming to Addison will sling New York-style pizza

Goodfellas

Pizza by Goodfellas

New York pizza is coming to a walkable neighborhood in Addison: Called Goodfellas NY Italian Kitchen, it's opening in the Addison Circle complex at 5026 Addison Cir., in a space with long pizza history, most recently occupied by New York Pizza and Pints.

According to owner Sunu Samuel, it'll open in mid-March.

Samuel is a veteran restaurateur who is bringing his experience slinging pies in New York. He previously owned the similarly named Goodfella's Woodfired Pizza Pasta Vino in The Colony. There's also a Goodfellas Pizza & Subs in Wylie, and a number of Goodfellas across the U.S. who share similar comprehensive menus of pizza and American-Italian dishes.

"I've owned a number of restaurants around Dallas-Fort Worth for the past 20 years," he says. "We were contacted by the landlords at Addison Circle who were hoping to get another pizza restaurant in the space. We figured this new wood fire pizza pasta concept would be a good fit."

They'll have more than 20 varieties of pizza including meat lovers, BBQ chicken, Buffalo chicken, an Indian-spiced tandoori chicken, spinach & artichoke, and more.

There's a burrata pie with creamy burrata cheese, cherry tomatoes, and arugula; and the Sally pie featuring lemon garlic chicken with mushrooms and rosemary potato chips.

They proof the dough for 48 hours, and use a hybrid oven combining cooking by wood and gas. Their dough boasts an ingredient you don't see in every pizza.

"Ours is different in that we add seminola, a coarse flour that's often used in bread and pasta," Samuel says. "It's what makes our crust crispier, which Dallas diners like."

There are also sub sandwiches, entrees such as eggplant parmigiana and chicken marsala, and about a dozen pasts such as lasagna, rigatoni alla vodka, and ravioli with spinach & sausage.

Prices will range from $16-$22 for pizzas, and $10-$18 for pastas. They're anticipating a brisk to-go business but will also have a sit-down dining room with wine and beer for those who want to eat in.

"These are entrees and pastas that are familiar to people from the Northeast — people who who've been to Mulberry Street and miss all the New York-style Italian dishes," he says.

pizza openings