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    Greenville Ave News

    New Apothecary bar debuts avant-garde cocktails on Greenville Ave Dallas

    Teresa Gubbins
    Jul 9, 2021 | 10:28 am
    cocktail
    Is this an entry-level cocktail or is it next level?
    Courtesy of Apothecary

    There's a new bar on Dallas' Greenville Avenue with some Collin County cred: Called Apothecary, it's a spinoff of Rye, a restaurant-cocktail bar in McKinney, and it opened July 7 in the former Wah Wah Room space at 1922 Greenville Ave.

    A release calls Apothecary an "avant-garde cocktail lounge with ultra-inventive tipples." I mean, that is some Grade-A release writing.

    The goal is to provide a drinking experience unlike any other, pushing the envelope on daring cocktail creations, new techniques, and creative presentation.

    It also has a theme, which is always fun with a bar.

    "Apothecaries are the source from which bartending and cocktails evolved," says owner Tanner Agar. "We have a team deeply passionate about exploring new flavors and combinations. Like the apothecaries of the past, our team’s exploration and deep research still exposes new possibilities, and we wanted to reflect the connection to the past and the present in our name."

    Drinks
    The cocktail menu is divided into three categories, each with an increasing level of complicated construction and ingredients:

    Over the Counter features entry-level cocktails such as the Only Fans made with reposado tequila, passionfruit, lemon, and Cassis caviar; and High Horse, with Ironroot bourbon, Rittenhouse Rye, malted barley, toasted oat syrup, and smoking hay.

    The Prescription menu is one level up, with options such as the Octopus' Garden with tequila, liquid nitrogen muddled mint-basil-sage, oleo, peated scotch, ink, and charred octopus; Chanel No. 5 with yaupon gin, dry vermouth, jasmine, orange blossom and sandalwood perfume; and Pekin Tom made with stellum bourbon, lapsang tea-infused peach liqueur, absinthe and peach smoke.

    Illicit Elixirs features yet more adventurous selections such s the Orange Julius Caesar made with shochu, clarified orange, clarified tomato stock, clam essence, Greek yogurt, and orange pickled onions; Cacio e Pepe with grana padano gin, lemon, cream, pink & black peppercorns, egg white and soda; and the R-Oaxaca-Fort with blue cheese-washed mezcal, house mole liqueur and bitters topped with a white chocolate cricket.

    Food
    The food menu features small plates such as:

    • Gimlet Ceviche with Texas redfish, gin and lime marinade, and lime cordial fluid
    • Oyster Not Oyster, a vegan option with brined oyster mushroom in an edible shell, candied fresno, brine foam and chive
    • Green Eggs and Jamón with Iberico serrano jamón, wasabi tobiko, cognac-shallot aioli, house sourdough, english muffin and micro greens.

    There is also luxurious Caviar Service, and an elaborate dessert called the Candelabra, a set of three edible candles in three flavors: Angostura Bitter Chocolate, Piña Colada, and Clover Club — a classic cocktail made of gin, raspberry and lemon.

    Decor
    Apothecary is an intimate lounge with seating for 40 inside. The space has been transformed into a dark, moody cocktail bar with peacock wallpaper, custom velvet seating, natural wood tones, and decorative items culled from estate sales by designer Valerie Eckert.

    A specialized bartop was fabricated by Nate Saez and Grace Tudor at Rad Figure.

    For now, Apothecary is open Wednesday-Sunday 5 pm-12 am, with reservations available only from 5-6:30 pm.

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    Bread News

    Award-winning Dallas bakery scores storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    And now they will have a brick-and-mortar location.

    Their current menu changes weekly, with breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, and salted rye chocolate chip cookies. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    East DockEast Dock Courtesy rendering

    They'll fit right in at East Dock, a former industrial building that was built in 1915 and is being thoughtfully refurbished with a goal of creating an 18-hour campus: coffee in the morning, daytime operators such as offices, studios, and restaurants, then bars and entertainment at night.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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