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    Kitchen Swap

    Lucia chef says ciao and heads to neighboring restaurant Driftwood

    Teresa Gubbins
    May 8, 2013 | 7:59 am

    Justin Holt, a cook at critically lauded Lucia restaurant in Bishop Arts, is leaving to work at another restaurant right up the street: Driftwood. If his name sounds familiar, that's because Holt is the chef who was doing a pop-up ramen shop in Bishop Arts on weekend nights.

    "I've been at Lucia around two years," Holt says. "I learned a whole bunch and had a great journey. But I'd like to get into a different cuisine. I've never worked in a strictly fish restaurant."

    He says that the encouragement of Lucia chef-owner David Uygur was key to his pursuit of the ramen pop-up idea.

    "He pushed me to do something I felt passionate about," Holt says. "He said he thought I made good ramen and that I ought to try a pop-up. We were just having it for the restaurant family meal and I was making it at home for buddies. It went over really well."

    The pop-up is how he met Omar Flores, chef at Driftwood, with whom he'll be working. "I knew about him through the chef community," he says. "My girlfriend is a chef at FT33. And then Omar came to one of my ramen nights."

    He leaves Lucia on May 18 and starts at Driftwood on the 21st. With the transition to his new job, Holt said he's putting a temporary hold on the ramen operation. "It's a tremendous volume of work to make it," he says. "It's not my intent to stop it. I just need to take a bit of time to settle in to my new job before setting up my next ramen gig."

    Lucia owner Jennifer Uygur says they've already started interviewing candidates (email info@luciadallas.com). "We'd like someone who's a good fit and wants to work somewhere small and work with whole pig butchery," she says.

    "We haven't had a lot of change or turnover. People like to stay. But we're excited that one of our guys has an opportunity to go do something cool."

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    Burger News

    Buzzy burger joint with Michelin ties to open in Uptown Dallas

    Teresa Gubbins
    Jul 7, 2025 | 2:34 pm
    NADC Burger
    Courtesy of NADC Burger
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    An ultra-buzzy burger joint is opening in Uptown Dallas: Called NADC Burger, it's a chef-driven cheeseburger concept serving Wagyu burgers that will open at 2908 McKinney Ave., in the former Playground Bar, which closed in 2024.

    According to a spokesperson, it'll open in early August.

    NADC — which stands for "Not a Damn Chance" — is a partnership between chef Phillip Frankland Lee (co-founder of Sushi by Scratch Restaurants and Pasta Bar) and professional skateboarder and Fort Worth entrepreneur Neen Williams.

    United by a love of food and skateboarding, the two set out to create the kind of burger they couldn’t find — one that felt indulgent yet familiar. The result was “the ultimate backyard burger,” featuring two 6-ounce Wagyu patties, American cheese, grilled onions smashed into the beef, secret sauce, pickles, and pickled jalapeños.

    They keep the menu simple:

    • Double patty cheeseburger with Wagyu beef, American cheese, sauce, onion, pickle, and seasoning by Williams' NADC spice company, for $16
    • Fries double-fried in beef tallow, either plain or in loaded "Beast Mode" with cheese, chopped pickles, jalapeños, sauce, and seasoning

     NADC Burger friesLoaded fries at NADC BurgerNADC

    There are also brown butter chocolate chip cookies. Every detail — from the seasoning to the burger-to-bun ratio — is meticulously considered.

    Lee has previously earned Michelin stars for Pasta | Bar in Encino, California, and Sushi by Scratch in Montecito, California. (There's also a Sushi by Scratch at The Adolphus in downtown Dallas.)

    NADC started in Austin in 2022, and has since expanded in Austin, Denver, Chicago, Nashville (inside Jelly Roll's Goodnight Nashville bar), and Fort Worth, which opened in January 2025 (and which promptly won Best Burger at the Fort Worth Food & Wine Festival in April 2025).

    Some NADC locations are inside other venues such as comedy clubs, including Fort Worth.

    But Uptown Dallas will be a first-of-its-kind model, says Scratch Restaurants Group CEO Gavin Humes.

    "This is a standalone NADC Burger restaurant," Humes says. "We’re fully transforming it into our own concept. There will be a full bar onsite to support our new cocktail offerings, but it’s 100 percent a dedicated NADC space."

    Uptown will also be their first location to stand two stories tall, and will feature counter service, a full bar serving specialty NADC cocktails, and a casual hangout area with indoor and outdoor seating.

    "Uptown felt like the right move — it's a vibrant neighborhood that’s surprisingly underserved when it comes to fast-casual food done at a high level," Humes says. "From the start, Dallas was a priority market. It’s one of the biggest food cities in the country and a natural fit for the energy and flavor of NADC."

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