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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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    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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