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    Chef Changes

    One of Dallas’ best new restaurants recruits top chef from Chicago

    Jennifer Chininis
    Jul 4, 2016 | 9:30 am
    Chef's counter at Madrina restaurant in Dallas
    Madrina has hired a new executive chef.
    Photo courtesy of Madrina

    One of Dallas’ best new restaurants has a new top toque: David Fingerman replaces Julio Peraza as executive chef at Madrina, a finalist for Best New Restaurant in the 2016 CultureMap Tastemaker Awards.

    Fingerman comes to Dallas by way of Chicago, where he served as executive chef at Graham Elliot Bistro. While there he earned a nomination for Best Chef de Cuisine in the 2015 Jean Banchet Awards. The self-taught Fingerman also fancies himself a storyteller, striving to provide guests with a beginning, middle, and end on every plate, according to a release.

    Sal Jafar II, partner and co-founder of Madrina parent Misery Loves Company, calls Fingerman a “creative and passionate chef with an incredible level of raw talent.” He’s expected to continue Madrina’s tradition of marrying Mexican flavors with French techniques in such dishes as double-cut pork chop with potato puree, tomatillo relish, and homemade passila bordelaise.

    Peraza, a nominee for Chef of the Year in the most recent Tastemaker Awards, departed Madrina to focus on family.

    “We all have a lot of respect for chef Peraza,” Jafar says. “He was an instrumental part of opening Madrina, and we wish him all the best in this next stage of his life.”

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    Doughnut News

    Buzzy Parlor Doughnuts to open new shop on Dallas' Henderson Avenue

    Teresa Gubbins
    Feb 26, 2026 | 11:14 am
    Parlor Doughnuts
    Parlor Doughnuts/ Facebook
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    A gourmet doughnut shop is opening on one of Dallas' busiest streets: Parlor Doughnuts, a chain known for doing a flaky, cronut style of doughnuts, is opening a location on booming Henderson Avenue, at 2802 N. Henderson Ave. in a small standalone building that was most recently Esther Penn, a clothing store.

    Construction is just underway and the shop will open in late spring, according to franchisee Ben Burkett.

    Parlor was founded in Indiana in 2019 as a coffee shop before they added gourmet cronut-style doughnuts, and subsequently began franchising across the U.S. They now have more than 100 locations and will also ship their doughnuts nationwide.

    They opened their first Texas location in 2021 in Fort Worth, and currently have 12 shops in Texas including Lake Worth, McKinney, and Southlake. (There was also a location in Flower Mound which just recently closed.)

    Henderson Avenue will be their first in Dallas proper.

    Parlor makes their doughnuts using the same kind of laminated dough used for croissants, which gives them a layered texture — like the cronut that became an internet sensation way back in 2013. (Parlor does not call them cronuts because cronuts is a trademarked term.) Thus, no traditional doughnuts here — no yeast raised, no cake doughnuts.

    They do coffee and espresso drinks such as cappuccinos and lattes, plus hot chocolate, chai, and matcha drinks, plus doughnuts with decadent toppings and fillings, in more than 20 flavors including their bestselling maple pecan, along with bourbon caramel, turtle cheesecake, and raspberry pistachio.

    Parlor Doughnuts Iced doughnut from Parlor DoughnutsPhoto courtesy of Parlor

    But their menu goes beyond doughnuts with breakfast and lunch items such as avocado toast, acai bowl, breakfast tacos, and two breakfast sandwiches: sausage-biscuit and spinach pesto on a ciabatta bun.

    There's also a whole line of decadent milkshakes in matching flavors such as churro and maple pecan.

    Burkett became enchanted with Parlor Doughnuts after visiting them in Florida.

    "I'd been working in corporate finance but wanted to do my own thing," he says. "I feel like Henderson Avenue is the perfect spot. You have all these great restaurants and nightlife but no place for people in the neighborhood to bring their kids and grab a doughnut and coffee or a light lunch. It fills a gap."

    doughnutsdessertsbreakfastopenings
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