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    Greenville Ave News

    Dallas' Lower Greenville Avenue loses cool Asian restaurant

    Teresa Gubbins
    Jul 16, 2018 | 11:49 am
    BB Bop, Greenville Ave
    The bibimbap has left the building.
    Photo courtesy of BB Bop

    Dallas' ever-revolving Lower Greenville neighborhood sees another sad restaurant loss in BBBop, the Asian restaurant at 2023 Greenville Ave., which closed on July 13, after three years in that space.

    BBBop specializes in bibimbap, the Korean dish combining rice with vegetables, sauces, meat, and a fried egg, whose name it simulates.

    The menu had Korean rice bowls, Korean entrées, and Korean small plates including glazed pork belly and mandu potstickers, plus Asian beer and cocktails made with soju, a distilled rice liquor.

    Owners Sandra and Greg Bussey and Sandra's brother Steve Shin opened the location in 2015, their second branch at the time, as a fast-casual concept. It was one in a trio of restaurants that opened in what was a fancy new-build next-door to Trader Joe's, along with Yucatan Taco Stand and Rapscallion — just as Greenville Avenue was on the brink of a mass reconstruction.

    Sandra Bussey says the restaurant was doing okay business but that a number of factors persuaded them to close the location.

    "I'm not sure that a fast-casual concept is the right thing for that area," she says. "We saw there was a fast-casual void, but I think the thing that works best there is sit-down service."

    They've since opened the successful BBBop Seoul Kitchen in Oak Cliff, which does a more experimental take on their menu.

    One surprising thing they learned about the area is that, despite the high density of residents nearby, more of their customers came from outside the neighborhood — a completely different reality from their location in Oak Cliff.

    "Nearly 50 percent of our business at the Greenville restaurant was Uber and Caviar," she says. "The Greenville Avenue neighborhood doesn't come out — they want to be delivered to. Uber and Caviar are great, but for restaurants, they take a big cut of your profits."

    Other recent closures include Blind Butcher, which closed in early June, and Haymaker, the Austin concept that closed in December.

    The Busseys have plenty on their plate, with their locations in Oak Cliff and at 5323 Greenville Ave., along with Chicken Moto, their chicken concept in Richardson which they opened in 2017.

    "For the last three years, we've done back-to-back openings, and it would be nice to focus on the stores we have," she says. "That way, we can grow a little more slowly."

    "We have so much going on that we feel like we're spread a little thin," she says. "If we had the time and effort to put into it, we could stick it out on Greenville Avenue because I do feel like the area will have its day."

    For now, there are no immediate plans to open another location. "We've run out of family members," Sandra quips.

    greenville-avenueclosings
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    Hummus News

    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    Samantha Marie Photography
    Zon Zon food spread

    An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's hospitality group Yela Concepts led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

    According to a release, it'll open on December 22.

    Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

    "We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

    Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

    Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

    Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

    The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

    Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

    The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

    “The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting - we wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis,” says Yaser in a statement.

    Mak went to college to sudy biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

    "Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

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