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    Ice Cream Hero

    Fort Worth billionaire steps in to save Blue Bell homemade vanilla

    Teresa Gubbins
    Jul 14, 2015 | 5:27 pm
    News_Blue Bell_ice cream
    Blue Bell ice cream has been off the shelves since April.
    Photo courtesy of Blue Bell Ice Cream

    A billionaire from Fort Worth has stepped in to aid the besieged Blue Bell Creameries. According to an announcement from the Brenham-based ice cream company, Texas businessman Sid Bass has become an investor and partner.

     

    "We are pleased Sid Bass has made a significant investment with our company," said Blue Bell president Paul Kruse. "The additional capital will ensure the successful return of our ice cream to the market and our loyal customers."

     

    Blue Bell has been shut down since April, after a multistate outbreak of listeriosis was linked to its ice cream; 10 people became ill and three died. The contaminated products have been found at the company's Texas and Oklahoma plants.

     

     According to the Fort Worth Star Telegram, the company is planning trial runs at its Alabama plant but has not set a date for when its ice cream will be available to the public.

     

    Sid Richardson Bass graduated from Yale University and Stanford Graduate School of Business before joining the family business founded by his great-uncle, Sid Richardson, and his father, Perry Richardson Bass.

     

    Bass is active in the family oil and gas and carbon black businesses. He has managed long-term investments and worked closely with management teams throughout his career, notably the Walt Disney Company. He is also, apparently, a homemade vanilla fan.

     

    "We are excited to be a part of the Blue Bell brand and family," Bass said in a statement. "Blue Bell is the quality leader in the ice cream industry. We believe quality is the principle attribute that ensures the success, growth and longevity of a business."

     

    unspecified
    news/restaurants-bars

    Chicken & Waffles News

    Celeb-owned Johnny's Chicken & Waffles opens second DFW location

    Teresa Gubbins
    Jul 15, 2025 | 4:07 pm
    Johnny's Chicken & Waffles
    dallas.culturemap.com
    Johnny's Chicken & Waffles

    A restaurant dedicated to chicken & waffles with celebrity ties has doubled down on Dallas-Fort Worth: Johnny's Chicken & Waffles, founded by reality TV star Crystal Smith; her ex-husband singer Ne-Yo; and Karlie Redd (VH1’s Love n’ Hip Hop), has opened a location in Fort Worth, at 2707 Race St. #117.

    The restaurant opened softly on July 11, with an official opening coming on July 22.

    This marks the second location for the brunch favorite: AFter debuting the concept in 2020 in the Atlanta area, they opened a location in Dallas at 1326 Botham Jean Blvd. in 2024.

    Chicken & waffles, their signature dish, takes its cue from the famous Roscoe's House of Chicken & Waffles in southern California (although the dish originated in Harlem at a place called Wells Famous Home of Chicken and Waffles).

    Johnny's menu lets diners mix-and-match: You choose how you want your chicken and then a flavor of waffle, so you can customize your chicken-and-waffle situation to order.

    • Chicken comes in choice of whole wings, tenders, Buffalo wings, or a combo
    • Waffles comes in choice of buttermilk, pecan, red velvet, or strawberry

    Their other big signatures include mac & cheese which you can order with chicken tenders, fried shrimp, or fried lobster tail, for $29.95; and cocktails served in mason jars, such as bloody Marys, margaritas, espresso martini, and a strawberry lemonade with cognac.

    They also have entrees like Cajun penne pasta, brioche French toast stuffed with cream cheese, fried shrimp basket, catfish & grits, and salads like a kale Caesar. Most items are priced between $22 and $30.

    Operations manager Randy Lamp says that the Dallas restaurant has been such a smash — always busy, and especially on weekends, when brunch draws big lines — that expanding was a no-brainer.

    "We thought, we have this wildly successful restaurant here, it makes sense to open something in the area — but not right in Dallas," Lamp says.

    They scouted about 20 locations, but it didn't take them long to narrow it down to Fort Worth, where they opened at at 2707 Race St. #117.

    "Race Street fit a lot of same criteria as our Dallas location," Lamp says. "It's centrally located but it's not in a saturated retail area, and that is to our benefit. We are careful in how we choose our neighborhoods and spaces."

    Lamp says that the Dallas location "showed us some things about ourselves that we liked learning."

    "One lesson we learned from Dallas is that you don't need foot traffic for brunch," he says. "People don't mind driving somewhere to get brunch. So a standalone spot with good parking becomes a positive. The Race Street location has a great parking lot right behind it, and there's no one nearby that's going to get mad if we have people waiting in line."

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