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    First Lady Approved

    Cafe 43 at George W. Bush Presidential Center brings new lunch option to ParkCities

    Teresa Gubbins
    May 10, 2013 | 5:15 am
    • Club 43 entrees include Arctic char on a bed of corn and peas.
      Photo courtesy of Cafe 43
    • Cafe 43 salads include this combination of greens with turkey, berries andcandied pecans.
      Photo courtesy of Cafe 43
    • Club 43 interior is centered on large painting that's a favorite of Laura Bush.
      Photo courtesy of Cafe 43
    • Cafe 43 starters include toasts with house-made ricotta and tomato marmalade.
      Photo courtesy of Cafe 43
    • Cafe 43's sandwiches include pulled pork with slaw and a pickle.
      Photo courtesy of Cafe 43

    A week after opening, Cafe 43 – the full-service restaurant at the new George W. Bush Presidential Center – held a media lunch on Thursday to share highlights of the menu, followed by a complimentary tour of the library. The restaurant sits at the entrance of the museum in a large, airy room with high ceilings, lots of windows and wainscoting with inlaid molding on the walls.

    The library chose Dallas-based Culinaire International, a restaurant-catering company, to manage Cafe 43 and run the catering operation for private events such as meetings.

    Executive chef John Maas and chef de cuisine Jason Wade introduced a representative sampling of dishes, beginning with hummus and pita triangles and a crostini-like starter with small soft toasts, house-made ricotta, olive tapenade and tomato marmalade. Bread comes from La Spiga.

    Two salads were shared: turkey Cobb with greens, large chunks of avocado, and two fried green tomatoes on top; smoked chicken salad was sweet, thanks to the berries, oranges and other fruit.

    Entrees sampled included pappardelle with vegetables, and Arctic char over a medley of corn and peas. Two sandwiches were chosen based on their popularity: pulled pork and turkey pastrami, which Maas said were the top sellers. Desserts included an unusual "griddled" carrot cake with puffs of fluffy cream cheese. Wade explained how he did it: buttering slices of the cake, then grilling them until the edges were crisp and hot.

    Maas came from Hackberry Creek Country Club in Irving, and he was executive chef for Cityplace Conference Center. Wade was most recently a sous chef at Whiskey Cake.

    In addition to Cafe 43, the library has a casual quick-serve place called the Courtyard Café. For now, both seem directed towards museum guests, who are being charged $7 for parking, and there are currently no validations for cafe diners. You can take the DART Rail to Mockingbird Station, as long as you don't mind walking a few rather large but not undoable blocks.

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    Bagel News

    Buzzy Northeast chain PopUp Bagels ready to debut in Dallas

    Teresa Gubbins
    Jan 23, 2026 | 2:00 pm
    PopUp Bagels
    PopUp Bagels
    PopUp Bagels coming to Dallas.

    A buzzy bagel concept founded in the Northeast is coming to Dallas: Called PopUp Bagels, it famously started as a backyard project during the pandemic, and will open a location at Inwood Village, in the former I Heart Yogurt shop (which only just closed), next to the Inwood Theatre at 5450 W Lovers Ln. #143.

    Signage has already gone up on the location and according to a spokesperson, the shop will open in early spring.

    PopUp Bagels was founded in Westport, Connecticut by entrepreneur and home baker Adam Goldberg, with his cousin Jeff Lewis, as a side project during the pandemic, when everyone was baking at home. The bagels earned such a warm reception that Goldberg started hosting bagel popups in various locations near his home.

    The concept's success has been helped by a national surge of interest in bagels, as well as viral moments on TikTok and other social media. Goldberg sold the concept to equity growth firm Stripes in 2023, who drew celebrity investors such as Paul Rudd and Michael Phelps, with plans to open hundreds of locations across the U.S. Talk is cheap but for now, there are 23 locations in New York, Maine, Florida, Connecticut, Massachusetts, California, and North Carolina.

    One of their selling points for a seamless expansion is that they've kept things simple including a compact menu of bagels, spreads, and a pound of smoked salmon. There's a minimum purchase of three bagels, along with a mandatory tub of cream cheese or butter, for $12, and they only offer five flavors: plain, salt, poppy, sesame, and everything.

    Bagels are sold whole only, no sandwiches and also not sliced — leading to their nickname "rip and dip," in which customers rip the bagels and dip them into spreads. Their texture is softer and lighter than the classic New York dense bagel, making them easier to "rip."

    They're also known for their collaborations on over-the-top schmear flavors — beyond their regular original cream cheese, scallion cream cheese, and vegan cream cheese — which they rotate in with frequency. Recent specialty schmears include Honey Chipotle Cream Cheese, Salted Maple Banana Bread Schmear, Cheez-It Schmear, and a Lemon Pepper Schmear just announced with WingStop that summons the wing chain's Lemon Pepper sauce.

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