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    Farmers Market Update

    Dallas Farmers Market introduces radical new approach

    Teresa Gubbins
    Apr 16, 2015 | 12:12 pm
    Dallas Farmers Market Shed 2
    New things are happening at the Dallas Farmers Market.
    Courtesy photo

    The Dallas Farmers Market has some radical news, and we should put that "radical" in quotes: It's going to operate more like a real farmers market, with a spotlight on local produce five days a week.

    On the other two days, customers can buy non-local produce from dealers.

    With these operational changes, it will become more like a true, sustainable farmers market, in which visitors can expect to find local farmers and producers selling food that is grown and sourced locally. Under the management of new director of market operations Amanda Vanhoozier, these improvements will be in place by June 1.

    How it will go: During peak peach and berry season, the Dallas Farmers Market will implement Farmers Market Days at The Shed. Five days a week — Tuesday, Thursday, Friday, Saturday and Sunday — vendors will sell meats, cheeses, eggs, jams, pickles, breads and pastries, as well as recently harvested seasonal produce.

    Customers who want to purchase a wider variety of conventional produce can find produce dealers reselling fruits and veggies on Produce Stand Days, held every Monday and Friday. This season, the market will remove the refrigerated semi-truck trailers from the site. The sale of tropical produce like bananas and pineapples also will be discontinued.

    With the assistance of nonprofit organization GROW North Texas, Vanhoozier has been lining up farmers and ranchers eager to participate in the new process.

    "We want to change how people think about their food," she says in a release. "The Dallas Farmers Market can become an educational model for healthy, seasonal food choices that are both unique and local to this city, and we are actively scheduling chef demonstrations, school tours, dinners and events to help educate and spread awareness."

    The Dallas Farmers Market is open daily, except Wednesdays, operating out of The Shed. The Market (formally Shed 2, the indoor pavilion) is undergoing renovations and reopens in early fall.

    The evening market will reopen in June, with beer and wine offerings and live entertainment on Thursdays from 4-9 pm. The Dallas Farmers Market operates a nighttime wholesale market on Thursday and Sunday evenings from 10 pm-7 am.

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    Downtown News

    Vintage downtown Dallas building to become lounge with stellar drinks

    Teresa Gubbins
    May 6, 2025 | 11:25 am
    Brian Van Flandern
    Brian Van Flandern
    Cocktail by Brian Van Flandern

    A vintage building in downtown Dallas is getting a new lease on life: Located at 1519 Main St., the space will become a spectacular new lounge and event space called 1519 Main, and it's from Hospitality Alliance, the company led by restaurant wunderkind Kevin Lillis, who helped create the original AT&T Discovery District downtown.

    1519 is situated in the thick of the Central Business District, across the street from the Joule Dallas hotel and in the same stretch as The Eye sculpture and the Forty Five Ten boutique.

    The building is unusual because it's a two-story space, which might be a challenge for most potential tenants. But Lillis had the ideal scenario.

    "I fell in love with the building," he says. "It had so many original features like the rose-and-cream marble floors from the 1920s. I could immediately see a sophisticated lounge on the first floor. It became viable because I have a friend who was looking for office space, so we're partnering on it, and he's leasing the second floor."

    1519 will boast a cosmopolitan, low-key atmosphere, with ultra high-end cocktails from acclaimed mixologist Brian Van Flandern, a food TV regular (Bar Rescue, Barefoot Contessa), author, and consultant who created the renowned cocktail program at the Palm Court at The Plaza Hotel in New York, where he and Lillis both worked.

    "Brian had done the Plaza Hotel and has a taste for a concept like this, with sophisticated cocktails and 3-Michelin-star service that will match the beautiful space," Lillis says.

    1519 Main St1519 Main St. downtown Dallas Courtesy

    Hospitality Alliance beverage director Angela Montesclaros will be a partner, as well.

    The project has been in the works for two years, requiring a special use permit, plus the typical delays in dealing with the city (a scenario that is supposedly going to improve!). They also needed to reassure their neighbors, including the St. Jude Chapel next door, that their impact on the area would be low-key.

    Dallas County Appraisal District puts the building's date of birth at 1928 — although the building's current co-owner Scott Remphrey, CEO of The Brytar Companies, says he's not sure that's correct.

    Brytar acquired the building from an oil and gas company. Prior to that, it was occupied by Bank of America, with offices and a conference room on the second floor with a glass wall overlooking Main Street.

    But here's a fun fact: In its earliest pre-Depression-era days, it was home to a Planters Peanut Shop, which eventually moved to Elm Street.

    "Some of the brick walls have original painted advertising from the early 1900's that were retained," Remphrey says. "They were advertisements on the exterior walls, which became interior walls of the building when the Planters store was open in the 20's."

    That will definitely all stay.

    "We're not doing much with the walls or the floors, other than trying to make sure we minimize any damage," Lillis says. "The goal is to retain as much of the original features as possible."

    Lillis is currently overseeing the hospitality programs at Victory Park as well as Toyota Music Factory, where they've only just opened a number of restaurant concepts including Jaxon, a modern Texan Restaurant; Pistil, a cocktail lounge; and Shoals Smokehouse, a BBQ restaurant.

    1519, which is slated to open in late spring, is on a smaller scale, and that's part of the appeal.

    "This is a concept where I can be extremely focused," he says. "At our other Hospitality Alliance projects, we have to be different things to different guests at different times of the week — convention, concert-goers, local residents, office tenants, etc."

    "Here we are being only one thing: a high end cocktail den with no compromises," he says. "We aren't trying to please everyone — we are trying to be great at one thing, for a guest looking for that experience."

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