Heard It Through the Grapevine

Main Street Bread Baking Company revamps concept to Bistro M

Main Street Bread Baking Company opened in Grapevine in 2000.
Photo courtesy of Main Street Bread Baking Company
Main Street Bread Baking Company will soon be called Bistro M.
Photo courtesy of Main Street Bread Baking Company

A new branch of Main Street Bread Baking Company opens soon in Coppell, but this one has a new name: Bistro M. This location, the fourth, leads the charge in a new direction for the small bakery-restaurant chain.

Changes include a bigger menu, a bar and later hours — all steps the other three branches eventually will adopt, says Cindy Gaston, who is opening the Coppell store.

Gaston left her job at American Airlines five years ago to enter the world of franchising. She originally had a coffee place in mind when she met owners Fabien Goury and Yasmine Bohsali, who opened the first Main Street Baking in Grapevine in 2000.

"They hadn't started franchising yet, so we're kind of going through this together," Gaston says.

The vibe at Bistro M will be a little more upscale, rather than the brunchy profile it's had up until now. "There will be appetizers on the menu and more dinner items," she says. "The Coppell branch will have a full-service bar and live entertainment some nights."

One typical new menu item: the salmon and avocado "Napoleon" with layers of seafood and avocado. Running the kitchen will be Dashonda Nunn, a Le Cordon Bleu trained-chef who owns a catering co.

"The premise of our menu is the same as Grapevine or Legacy or Richardson, but ... we'll have new menu items created specifically for this location that will roll over to the rest," Nunn says.

Richardson and Plano both do dinner already.

Bistro M is going into the old Fat Daddy's space, with a hoped-for opening in the next two weeks. Once it opens, they'll begin to revamp the Grapevine branch, adding a bar and extending its hours from the current 6 pm closing time.

"Hopefully we're all going to be on the same page," Gaston says.

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Chef News

Beloved Dallas chef debuts farmers market restaurant Bucket & Rope

Bucket & Rope

Chef Victor Hugo is back.

A historical building near the Dallas Farmers Market has a stellar new tenant: Called Bucket & Rope, it's a new restaurant from acclaimed chef Victor Hugo, who previously owned the beloved Victor Hugo’s Dining and Bar in Oak Cliff, which closed in 2021.

Bucket & Rope is located at 600 S. Harwood St., in the space previously occupied by Green Door Public House, and is a partnership between Hugo and Mike Ruibal, owner of the famed Ruibal's Plants, who owns this space adjacent to his garden shop.

Dallas history buffs will remember that this structure, built over a century ago, was once home to Liberty Bank on Cesar Chavez Boulevard. It was relocated to the current location and rebuilt brick by brick to recreate the original structure. Green Door Public House was in the building for 10 years until it closed in August.

Ruibal was a regular at VH in Oak Cliff. He told Victor Hugo the first time they met that one day they would have a restaurant together.

“I decided to build a restaurant I would love, a neighborhood restaurant, and I wanted to do this with Victor," Ruibal says.

Bucket & Rope veggie plate Beautiful vegetable plate at Bucket & RopeInstagram

Hugo is an accredited chef who moved to Dallas from California and worked primarily for the Lombardi's group at Bistro 31 in Highland Park Village, before founding his own place in Oak Cliff.

After it closed, he launched a new VH location in Round Top at Oak Bones cabins, which he opens twice a year for the Spring and Fall antique shows in the area and for special events. He had a catering business as well — but was ready for more.

“Mike and I wanted to do something for the community, a place with great comfort food where neighbors can come two or three times a week, as an extension of their home," Hugo says.

The menu is New American, with steak, seafood, pasta, sandwiches and salads. Highlights include:

Rope In A Bucket: Crispy calamari strips, lemon caper aioli, Sriracha romesco
Steak Frites: 10oz New York Strip, green peppercorn sauce, skinny fries, spicy broccolini
Blackened Texas Redfish: Creamy parmesan risotto, green beans, mango habanero salsa
Duck & Rope Pasta: Duck confit, maitake mushroom, spinach tagliatelle, peppercorn cream, parmesan
Mike’s Burger: 8oz grilled Wagyu, bacon, cheddar, lettuce, tomato, bucket & rope sauce, grilled onions, pickles on brioche bun with skinny fries

Prices are reasonable, with salads and sandwiches at lunch for $12 to $18, and dinner entrees ranging from $18 for pasta to $28 for a Wagyu beef roast with cheddar grits.

An anecdote on the website explains that the name came from Ruibal's son, and that the team felt like it was a perfect fit for the building's history and aesthetic.

The restaurant represents a welcome return to Dallas' culinary scene for Hugo and his wife Brianna Ruelas, whose hospitality and great food at VH in Oak Cliff were much beloved.

“We are really excited to be part of this community, we have already met many customers who are happy to have us here," Hugo says.

downtown openings