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    News You Can Eat

    New eateries and dishes spice up this serving of Dallas restaurant news

    Teresa Gubbins
    Jul 14, 2017 | 11:29 am
    Nemo Sushi chicken
    This Korean-style fried chicken offered by Nemo Sushi in Plano is new.
    Photo courtesy of Nemo

    In the Dallas dining world, newness is everywhere. There are new restaurants, new chefs, new owners, and new dishes being served all around. So much new! Here's the latest in Dallas dining news:

    Panda Tea is a coming-soon tea shop opening in August at 5521 Greenville Ave., next door to Pho Is For Lovers. Manager is Chris Thretipthuangsin, brother of "Chef Eddy," who recently opened Sai Asian Bistro in Colleyville, and who previously owned Bite. Panda Tea will have a tea bar where it serves prepared teas, and will also sell loose-leaf teas.

    City Hall Bistro is the new three-meals-a-day restaurant at the Adolphus Hotel, offering breakfast, lunch, dinner, and weekend brunch. Dishes include paella and pequillo peppers stuffed with short rib. They're framing the menu as consisting of things to be enjoyed individually by solo guests at the counter — no tables for you, solo guests! — or "layered" with other dishes to be shared by larger parties.

    Lette Macarons, a new player in Dallas' macaron world from California, has opened its first branch in North Texas in Southlake, in the bustling Park Village complex at Southlake Boulevard and Carroll Avenue. Founder Paulette Koumetz was early on the macarons trend when she opened her first shop, then called "Paulette" — before she dropped the "Pau" — in Beverly Hills in 2010. Many customers compare her macarons to legendary shops in France such as the famed La Duree in Paris.

    Village Burger Bar has a new owner: Firebird Restaurant Group, LLC, owner of Snuffers, El Fenix, Tortaco, and more. CEO Mike Karns called it "an excellent fit" for the Firebird Restaurant Group. Village Burger Bar founders Mike and Susan Matta were ahead of the "better burger" trend when they opened the first branch in Dallas' West Village in 2005; three other branches are in North Dallas, Allen, and the Shops at Legacy in Plano. Karns said that each restaurant would continue to be run by its existing team, and no menu changes are expected.

    CiboDivino Marketplace has rolled out a series of summer seasonal pastas that sound light and refreshing, including fusilli with sautéed tuna, red onion, peas, white wine, and fresh parsley; corkscrew pasta with shrimp, tomato, asparagus, and pistachio; spinach fettuccine with mushroom, pancetta, and parsley; bowtie pasta with salmon, zucchini, leeks, tomato, and mint; and a gluten-free pasta stuffed with ricotta in pesto sauce, with walnuts and parmigiano.

    Kenny's Burger Joint is offering two menu items showcasing the brisket from sibling restaurant Kenny's Smoke House. Kenny’s Smoke House BBQ burger features a half-pound patty topped with brisket, cheddar cheese, barbeque sauce, and jalapeños. Smoked brisket grilled cheese has brisket with three cheeses — cheddar, pepper jack, and white American — on Empire Baking sourdough bread.

    Perry's Steakhouse & Grille, which began four decades ago as a small butcher shop in Houston, is celebrating its anniversary with a four-course for $44 special, offered throughout July. Makes choices from fried asparagus, pork chop bites, steak tartare, Caesar, kale salad, wedge, 6-ounce filet mignon, salmon, pork chop, chicken and roasted carrots, crème brûlée, dessert trio, chocolate peanut butter candy bar, or nutty d’Angelo.

    Eureka, the West Village burger bar, has refreshed its brunch menu, served Saturdays and Sundays from 10 am-3 pm. Dishes include bread pudding French toast with blueberry compote and whiskey créme anglaise; chilaquiles with eggs, feta, purple onion, avocado, and pico de gallo; and fried chicken and sweet corn bread, with bacon and jalapeño-infused maple glaze.

    Nemo Sushi, a handsome Asian restaurant in Plano on Park Boulevard near Midway Road, is continuing its innovative ways by offering trendy Korean-style fried chicken, with chunks of boneless chicken fried in a spicy batter and served with a red chili sauce. They also do chicken wings with fat French fries and an interesting corn salad. Since their opening in June 2016, Nemo has always had a range of sushi alternatives including shrimp with soba noodles, tofu teriyaki with mushrooms, and chicken katsu.

    Hopdoddy Burger Bar has a couple of specials, one of which is a really novel flavor of milkshake. Called the Virgin Tart Shake, it's made with extra-virgin olive oil, house-made ice cream, lemon, and biscotti batter, then topped with whipped cream, candied lemon rind, and crunchy biscotti. There's also a black Angus burger with blue cheese, black pepper aioli, bacon, and fig and onion marmalade. They're available through July 25.

    Sprinkles has specials for the month of July. The lemon blueberry cupcake is a lemon cake with blueberries, topped with lemon cream cheese frosting. There's an ice cream float made with vanilla bean ice cream and Owen's ginger lime mule mix. There's also crème brulee ice cream, a custard ice cream sprinkled with vanilla flecks and loaded with torched sugar shards.

    Empire Baking Company has a cool summer option for its July Bread Of The Month: brioche pull apart bread, which you can use for rolls with your summer barbecue or as buns for sliders.

    Blatt Beer & Table in Preston Hollow Village has a new cocktail and whiskey flight, which includes an exclusive Blatt Single Barrel Whiskey, made in collaboration with Jack Daniel Distillery. Served on an authentic barrel stave, the Blatt Tasting Flight highlights three whiskey blends including the Blatt Single Barrel Whiskey, Gentleman Jack, and Jack Single Barrel Rye Whiskey. It's a limited-edition whiskey that will be available while supplies last.

    Baskin-Robbins. has partnered with DoorDash to launch ice cream delivery in 22 cities across the country, including Dallas. Ice cream consumers can get Baskin-Robbins ice cream treats delivered to their doorstep. Go to the DoorDash website at www.doordash.com/baskinrobbins or download the DoorDash app for Android or iOS.

    Lark on the Park has appointed Ryan Barnett as its new executive chef. Shannon Wynne, who co-owns the restaurant across from Klyde Warren Park with partners Keith Schlabs and Larry Richardson, says in a release that Barnett "has the pedigree" for the job. Barnett has been in lots of kitchens including The Adolphus Hotel, Flora Street Cafe, Stephan Pyles, San Salvaje, and Neighborhood Services. He replaces Dennis Kelley and Melody Bishop, who are now prepping for a new restaurant, Up On Knox.

    dessertsbrunchburgerschefsice-creamlunchnews-you-can-eatbarbecueopeningsdinner
    news/restaurants-bars

    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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    news/restaurants-bars

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