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    News You Can Eat

    Openings outshine closings in this dose of Dallas restaurant news

    Teresa Gubbins
    Jun 1, 2015 | 10:02 am

    There is much excitement, including many openings, in the world of Dallas-Fort Worth restaurants. But there are closures too. Boo. Here's the biggest restaurant news for the first day of June.

    It was a devastating weekend for closures. In addition to the closure of Oso Food & Wine and the passing of Snookie's, another restaurant, Endive, in North Dallas, bid farewell. Located in the shopping center behind the Galleria on Alpha Road, Endive got positive ratings online for its custom salads and sandwiches. But this makes clear that Yelp cannot to keep a restaurant afloat.

    Owner Paul Kim made the announcement on Facebook, stating that he was closing with sadness "but more relief. It's too simple to blame the location and location is a very complex thing," he says. "This location had many positive attributes. I fully admit there was something else, with my food or with the name Endive, I don't know."

    That's a generous assessment, because that location is doomed. But he says he won't give up on this passion "until I hit that taco joint home run."

    A second branch of Carnival Barker Ice Cream has opened in Oak Cliff. It's in the same Jefferson Tower building as Small Brewpub, and shares space with an art gallery.

    Snap Kitchen has opened its sixth takeout outlet at the intersection of Mockingbird and Skillman.

    Another branch of Mash'd will open in June in Fort Worth, in the West Seventh district at 2948 Crockett St.; this is the old Hacienda San Miguel space. The Cajun cousin of Trufire Kitchen, Mash'd specialties include "moonshine," a line of in-house flavored whiskies.

    Cafe Salsera, the Latin-Caribbrean restaurant opening at 2610 Elm St. in Deep Ellum, is readying its opening. Cafe Salsera will be a dynamic salsa lounge with coffeehouse components and a "Spanish colonial style" atmosphere, with live music and outdoor dining. Is there anything it doesn't have?

    High Fives, the new So & So's spinoff off Henderson Avenue, is also about ready to pop. Previously doing business as Whippersnapper, the restaurant-bar will open at 1804 McMillan Ave. in the old Biergarten (and Slip Inn) space. Name-wise, is High Fives an improvement over Whippersnapper?

    Aw Shucks, the casual seafood chain that's been around more than 30 years, will open a location in Frisco at 4710 Preston Rd., at the southeast corner of Preston and Lebanon.

    Las Vegas ramen chain Monta Ramen will open its first Texas location in Dallas in July. They're also the folks behind Mr. Max, the Japanese izakaya-style restaurant on Belt Line Road in Irving.

    Lakewood Brewing Co. releases its sixth limited-edition beer, called Saint Dymphna, a Belgian-style tripel brewed with linden flowers. It's on tap at the brewery and at bars and restaurants; eventually, it'll be sold in 22-ounce bottles at selected liquor stores.

    World of Beer has snagged an exclusive limited-release summer beer from Anchor Brewing: California Uncommon Kölsch-Style Ale with Meyer lemons. It'll be available on June 5.

    In one of the most unexpected appointments ever, Cook Hall in the W Dallas – Victory has hired Vijay Sadhu as its new chef. Sadhu has had a busy career in the past few years, from Clay Pit to Samar by Stephan Pyles, to places of his own including Sutra in 2010, Pepper Smash in 2012 and Samudraa in late 2014 (which closed in March 2015).

    Society Bakery has a new chef, Erron Star Depew, who owned and operated her own food truck in Kauai, Hawaii, and was also at TopGolf USA. Her new savory menu has pastries, "toasts," plates, sandwiches, soups and salads. She gives fresh twists such as ranch slaw or Sriracha mayo to classics like tuna salad, cranberry almond chicken salad and grilled cheese sandwiches, which can be served hot pressed or cold. Toasts come with toppings like cinnamon sugar or bacon.

    Samson’s Gourmet Hot Dogs now has burgers made from Halal beef, in regular and stuffed versions. Offerings include a "monster burger" topped with smoked chipotle beef chili, mac ‘n’ cheese, guacamole, grilled onions, a smoked brat, sharp cheddar and sriracha mayonnaise; and one stuffed with gorgonzola and cream cheese and topped with tarragon aioli.

    Villa-O expanded its lunch menu with a "Presto Piatti" daily lunch special, comprised of four courses served all at once: soup of the day, Caesar or chopped salad, entrée and dessert -- for $13. Other new summer menu items include seared tuna salad with mixed greens, pickled onions and avocado; beet kale salad with beets, kale, arugula, pickled red onion, spicy cashew and Gorgonzola dolce; turkey meatball sliders on brioche with Asiago cheese.

    Bite City Grill, the Fort Worth restaurant from Chef Eddy Thretipthuangsin, is launching a new Sunday brunch, from 11 am-3 pm, with eight stations including a variety of hot and cold dishes, including custom omelet and griddle stations.

    Max’s Wine Dive in West Village has new seasonal menu items including a new twist of the wedge salad with asparagus, lardons and baby fennel; 9-cheese mac and cheese with Waco-based Pachi Pachi cheeses; and a 2-lb rack of pork spare ribs cooked St. Louis-style.

    Del Frisco’s Grille has some new menu goodies including pretzels, a veggie burger, kale and quinoa salad, baby back ribs and a "daily dish" blue-plate special offered during a specific day of the week, every week.

    Modmarket, the healthy restaurant chain, has a summer menu with some new dishes and some encores. The BLT+A is a BLT avocado, arugula and basil aioli on multigrain bread. a steakhouse salad has black Angus steak, pickled red onion, gorgonzola, walnuts, cucumbers, roasted tomatoes and buttermilk horseradish dressing. There's a new sausage pizza, and new sides including bulgur wheat, goji berries, apples and walnuts tossed in a lemon maple dressing; and rainbow carrots, replacing the former Balsamic carrots, with multi-colored French baby carrots, aren't they cute?

    Toasts are a new item on the menu at Society Bakery.

    Toasts, Society Bakery
      
    Photo courtesy of Society Bakery
    Toasts are a new item on the menu at Society Bakery.
    unspecified
    news/restaurants-bars

    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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