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    Top Dallas Bartenders

    Meet the stirring Dallas nominees for Tastemaker Bartender of the Year

    Teresa Gubbins
    Apr 16, 2015 | 2:18 pm

    We're rolling in with the return of Tastemaker Awards, our annual celebration of the top talent in the Dallas food and drink community. We've culled our nominees, vetted by our expert panel of judges, and we are ready to begin sharing our results.

    For our first reveal, we bring you the bartenders — the people who shake things up, literally and figuratively. They're the ones who greet us, size up our beverage desires and then pour us a little dose of fizzy magic.

    These are the eight bar wizards who made our list of finalists; from these, one will emerge supreme. We'll announce the winner at our grand tasting event on May 14, 7-10 pm, at the Empire Room in the Dallas Design District.

    Eddie "Lucky" Campbell, Parliament
    Campbell is the godfather of Dallas' cocktail scene, and we couldn't find a better fellow. A consummate mixologist, he's always the master of his craft and yet always learning new things. He's an enthusiast in his field, generous of spirit, a friend to everyone. And wherever he goes — which right now is Parliament, his cozy bar in the State Thomas area — the best drinks will happen.

    Kendyll Clark, Standard Pour
    Clark previously worked at Casa Rubia and, before that, Hannah's on the Square, Denton's finest fine-dining restaurant. It's a sign of her chops that she landed at Standard Pour, one of Dallas' most cocktail-savvy spots, co-owned by Brian McCullough, who was a finalist in last year's Tastemaker Awards.

    Eddie Eakin, Boulevardier
    Eakin has a wide range of restaurant experience, but he became inspired by the beverage aspect after he joined the team at Veritas Wine Room, owned by the same folks who own Boulevardier. He's serious about his studies, including taking the introductory sommelier exam and becoming a beer "cicerone." He also will oversee the program at Rapscallion, the new sibling concept opening on Greenville Avenue.

    Mate Hartai, Remedy
    Cocktail genius is known not only for his innovative approach to spirits and comprehensive knowledge of craft beer, but also for his obsession with ice: He has started his own ice-making enterprise, called the Cold Standard. Previously at Libertine, Hartai has made waves at Remedy, the Greenville Avenue restaurant whose drink lineup extends from cocktails to house-made carbonated concoctions.

    Kyle Hilla, Bolsa
    Ruling the bar at Bishop Arts' ultimate restaurant, ​Hilla is the quintessential hipster bartender, but in all the right ways. He's friendly and approachable. He makes cool and intriguing cocktails. And he's known for his signature hats. But he also follows the restaurant's seasonal mantra with a drinks program that follows the seasons too.

    Josh McEachern, Proof + Pantry
    Co-founded by famed bar man Michael Martensen, One Arts Plaza restaurant Proof + Pantry already had big cocktail credentials. But McEachern, whose background includes stints at renowned cocktail dens such as Smyth and Cedars Social, has successfully grabbed the baton.

    Gabe Sanchez, Black Swan Saloon
    Sanchez, who has a degree in food and beverage management from the University of Las Vegas, came to Dallas to open Ghostbar at the W Dallas-Victory Hotel. By 2010, he'd opened Black Swan Saloon, thereby helping to bring cool back to Deep Ellum again. For someone whose drinks are so transformative, his approach is humble, making him one of the most beloved bartenders in Dallas.

    Bonnie Wilson, Whiskey Cake
    Wilson serves as director of the independent bar program for Front Burner Restaurants, and has been head bartender at Whiskey Cake Kitchen & Bar for three years. She oversees creative direction for all of Front Burner’s craft bartending programs, including Whiskey Cake, Mexican Sugar, The Ranch at Las Colinas, and Ida Claire, opening in summer 2015.

    ---

    Buy tickets now to the Tastemaker Awards on May 14.

    Mate Hartai, Remedy

    Mate Hartai
      
    Courtesy photo
    Mate Hartai, Remedy
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    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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