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    News You Can Eat

    Happy meals, gourmet dogs and classic cocktails make this restaurant news roundup feel retro

    Teresa Gubbins
    May 30, 2014 | 2:44 pm

    More restaurants are opening in downtown Dallas, while a quiet strip of East Dallas finally gets a cool hangout. There are lots of menu makeovers too, and you can now buy pie seven days a week.

    Oak Cliff restaurant Jonathon's Cafe will have a spin-off called Kessler Park Eating House, to open by the fall. Owners Jonathon and Christine Erdeljac took over the space at 1619 N. Beckley Ave. that was previously Mama Connie's Cafe (and, before that, a Pitt Grill). Jonathon described it to The Advocate as an "upscale greasy spoon" with house-made noodles, brunch and soft-serve ice cream. That is quite an unusual menu for a greasy spoon, upscale or otherwise.

    Open now on Ferguson Road is The Whistling Pig, a neighborhood bar from the owners of Cock & Bull. The menu has some high-end touches that elevate it from the usual bar food, with sole amandine, pork belly and rack of lamb, along with the more expected burgers and wings. Starters include a bacon corn dog and flatbread pizza, and there's even an arugula salad. If there's arugula, you know it's good.

    DRG Concepts, owner of downtown restaurants such as Dallas Fish Market and Dallas Chop House, will open an Italian restaurant called Oven and Cellar this fall, in the 1900 Elm building. According to SideDish, the menu will include handmade pasta, pizza and sandwiches with former Wild Salsa chef Kelly Hightower rejoining DRG.

    The Uptown location of Hopdoddy Burger Baropens June 2. This is the second Hopdoddy in Dallas, following Preston Center, which opened in 2012. A third is slated to open this summer in Addison, at the Village on the Parkway.

    The vintage Big State Drug pharmacy and soda fountain in Irving closed in May, but it has been given a second chance by Rick Fairless, Irving native and owner of Strokers Dallas. Fairless will keep the Big State name and create a 1950s soda fountain shop. Fairless, 57, is no stranger to retro concepts. Strokers, a motorcycle-tattoo-shop-bar-grill which opened in 1996, has a '60s and '70s theme. He hopes to remodel and reopen Big State Drug within the next 60 days.

    East Hampton Sandwich Co. will open a third location in Fort Worth in August, at 1605 S. University Dr., in the WestBend mixed-use development. It follows the original Dallas branch, which opened in 2012 in Snider Plaza, and a second that opened in 2013 at the Shops at Legacy in Plano. The menu features sandwiches and salads, as well as beer and wine, but East Hampton is best known for its lobster roll.

    The Landmark Restaurant at the Warwick Melrose Hotel has introduced a new dinner menu. Items include black Angus filet, Chilean sea bass, chicken roulade, duck ravioli, rack of lamb with Sicilian-style caponata, grilled quail, pork chop with chipotle spaetzel, tuna tartare, and pork belly mac and cheese. There is also a revolting-sounding sandwich with foie gras, cashew butter and blackberry spread.

    Samson's Gourmet Hot Dogs has unveiled a full menu of items that fulfill the definition of gourmet. Fancy dogs include the Manhattan with sauerkraut, mashed potatoes, grilled onions, Parmesan and spicy brown mustard on a Samson's roll; a veggie dog with vegan chili, quinoa-lentil salad, onions, vegan cheese and smoked pickled jalapeños; a turkey dog with mac and cheese, mashed potatoes, chicken chili, Asian slaw and goat cheese on a pretzel bun; and a smoked brat with beef chili, hummus, guacamole, cheddar and chipotle sauce.

    On the Border Mexican Grill is trying to get a piece of the Seasons 52/LYFE Kitchen action by promoting menu items that are under 600 calories. Options include chicken enchiladas, chicken fajitas, chicken fajita tacos, Mexican grilled chicken breast and mango chicken salad. So, basically, chicken.

    The Grill on the Alley is giving its lunch and dinner menus a makeover with a new selection of sharable side dishes: cauliflower gratin; chipotle cheddar cream corn; Brussels sprouts with carrot, onion and bacon hash; mushroom risotto; and lobster mashed potatoes.

    Knife barman (not bartender, barman) and Tastemaker Award winner Michael Martensen is doing some reimagining on the cocktail front. He takes retro drinks such as the Harvey Wallbanger and Sex on the Beach and replaces sweet-and-sour mixes with fresh juices and syrups. These go along with seasonal cocktails such as the Oaxcan Mule, a Moscow Mule spinoff made with pear liqueur, and the Able Apple with apple brandy, gin and lemon juice.

    Del Frisco's Grille introduces an adult version of a "happy meal," wherein "adult" translates into booze. It consists of a cheeseburger with two patties, plus choice of fries from regular, Parmesan or sweet potato. It's accompanied by an adult milkshake with two flavored liqueurs, including creme de cacao. According to a release, it has a level of decadence that "the most mature of palates" will appreciate.

    Nobu Dallas recently promoted Carl Murray to the position of executive chef. He has been with Nobu since it opened, first as a chef de partie, then as a sous chef.

    Previously closed Mondays, Emporium Pies is now open seven days a week. And Dee Lincoln Steak & Burger Bar Plano is open for lunch at 11 am Monday through Friday. And the Trader Joe's in Inwood Village opened its doors on May 30.

    Hopdoddy opens in Uptown June 2.

    Hopdoddy burger
      
    Hopdoddy Facebook
    Hopdoddy opens in Uptown June 2.
    unspecified
    news/restaurants-bars

    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
    closingssustainabilityfarmer-diaries
    news/restaurants-bars

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