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    French food

    Knox District restaurateur lures star chef duo to new Dallas brasserie

    Teresa Gubbins
    Jun 20, 2017 | 11:03 am
    Oysters_lemon_Austin Oyster Festival
    Up on Knox will have an oyster bar.
    Photo courtesy of Austin Oyster Festival

    The priceless space on Knox Avenue that was once the Chili's makes way for a promising new restaurant from an inspired restaurateur and two rock star chefs. Called Up on Knox, it's from Stephan Courseau, owner of Le Bilboquet, and the chefs are Dennis Kelley and Melody Bishop, the husband-wife duo who previously ran the kitchen at Lark on the Park.

    All three will be dedicated to creating a low-key but excellent restaurant, what Courseau calls an American brasserie, that will serve the neighborhood plus any diner seeking a certain California je ne sais quoi, which makes sense since Kelley and Bishop moved here from California and Courseau is French. Is it tedious when people explain jokes?

    After four years with Le Bilboquet, which has become a top destination for Park Cities diners and lady gatherings, Courseau has learned about and evolved with the neighborhood.

    "I won't say it was easy, but Le Bilboquet has become the neighborhood restaurant I always envisioned," he says. "I've also become a local, as well. I live four blocks away. When I heard the Chili's space was available, I wanted to stay in the same neighborhood. I'm a hands-on guy. Being a few blocks away means that, 45 minutes after I have dinner, I'm at the restaurant. I'm happy that I get to stay a local guy."

    "American brasserie" is his attempt to describe what is really just going to be a nice place to eat.

    "Nowadays, everyone tells you about their concept. I don't have a concept," he says. "I do and I don't. My concept is to try to open nice restaurants where people can have great food, atmosphere, and hospitality. If we need to label it, because we have a French restaurant a block away, we'll call it an American brasserie, a smaller scale of the brasserie, with high ceilings and brass elements in the décor."

    Up on Knox will be open seven days a week, beginning with lunch and dinner, and eventually breakfast, too. The targeted opening date is September. The menu is still in development, but one thing it will have for sure is an oyster bar.

    "But at the end of day, the cuisine is not going to be French," he says. "There might be some French techniques, but I want it to be much more expansive. Our idea is to not only be sustainable with local ingredients but also to be able to incorporate any type of influences the chefs think they should incorporate."

    Kelley was recently laid off from Lark on the Park, an unfortunate turn of events that turned out to be fortunate, as he, Bishop, and Courseau represent like-minded souls.

    "I always thought they were talented and they embody the perfect approach with a California take on 'local' and also lighter, with not putting 10 things on the plate," Courseau says. "They're such nice people. I worked for Jean-Georges [Vongerichten] and Daniel Boulud, and you find with geniuses they are often gentle people. When I met Dennis, that's what I felt like — he’s a normal guy who wants to create great food, produce proteins, keep it local, and emphasize the hospitality, working together with the people running the front of the house."

    Bishop is from Dallas originally, and the couple wanted to find an opportunity to stay.

    "With all these concept restaurants, there aren't that many opportunities for people like them, and part of my mission was to keep someone so talented and passionate here," Courseau says. "It's wonderful to meet two other people who want to keep making great food, that's what it's about in the end."

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    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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