Deli News

One of Dallas' few true New York delis stacks up new location in Frisco

Sandwiches stacked tall with sliced meat.

Photo courtesy of Deli News

One of the restaurant categories that Dallas sorely lacks is delis, and so praise goes to Deli News, the North Dallas deli which after many years is opening a second location.

The new spinoff will open in a shopping center in Frisco at 3685 Preston Rd., at the intersection of Warren Parkway. It'll take a space that was previously home to a place called Last Chance Grill, and was also once a Salad Stop. The same center has a Lifetime Fitness, Spring Creek Barbecue, and a Schlotzky's.

A gruff spokesman for the restaurant, which is the only kind for Deli News, confirmed that the location would be opening in late summer. "We weren't looking for a space, but we weren't ruling out," he said.

He also said that the new location will have the same basic menu of stacked-tall pastrami and corned beef sandwiches, knockwurst, and patty melts.

Dallas does have some semi-delis such as the Jason's Deli chain and the smaller Cindi's NY Deli chain, which takes a decent stab at deli food in some menu items.

The city's most famous deli was the penultimate Gilbert's, a full-on New York-style deli which closed in the early 2000s. Jewish delis have been closing across the country "in droves."

Deli-News is a survivor.

It first opened in North Dallas in 1987, then relocated to its current spot at Preston and Campbell in 2004. The owners did spinoffs at the Crescent Court in Uptown in 1992, and then later with Deli-News Too, which they opened in 2005 at LBJ and Preston Road. Neither survived.

The LBJ location was taken over by another deli called Ed's Deli, which closed in 2008; followed by still another called Roaster's NY Deli; followed by another called Gio's Cafe and New York Deli. It's currently home to Maple Leaf Diner.

Deli-News' menu ranges from blintzes to potato pancakes to poppyseed strudel to New York bagels and lox. It has all the old-school breads like kaiser rolls, onion rolls, and rye bread.

Sandwiches are the thing, from liverwurst and bologna, from salami to pastrami, from brisket to a Brooklyn-style patty melt with melted white American cheese and sauteed onions, served on rye.

openings

More Masa

Pop-up sensation Molino Olōyō ready to debut restaurant in East Dallas

Photo by Dan Padgett

Some of the striking dishes as Olōyō.

A highly anticipated new restaurant from favorite Dallas pop-up Molino Olōyō has set an opening date - and it's soon: Olōyō will open as a brick-and-mortar restaurant in Old East Dallas on Tuesday, May 26, according to a release.

The restaurant, from acclaimed chef Olivia López and partner Jonathan Percival, is located at 4422 Gaston Ave. in the space previously occupied by the restaurant Cry Wolf.

Announced nearly a year ago, it will be the brick-and-mortar debut of the masa-obsessed concept that's built a cult-following through pop-ups, private dinners, and collaborations across Dallas.

According to the release, Olōyō will be an intimate 23-seat restaurant will center on heirloom masa, featuring seasonal produce from Texas-based ranches and sustainably sourced seafood.

Founded by James Beard Award semifinalist López and Percival, Molino Olōyō has earned national attention for its use of heirloom Mexican corn and was included in Texas Monthly's Top 50 Tacos list.

"The name, Olōyō, meaning 'cob of the corn,' symbolizes the heart that connects all kernels and embodies the brand’s mission to honor producers, preserve heirloom corn varieties, and showcase Mexican gastronomy," the owners say in the release.

Oloyo's Olivia Lopez and Jonathan Percival at work. Molino Oloyo

“We designed Olōyō to be a space where guests can fully engage all their senses, discover new flavors, and connect with the stories behind the food,” López adds. “From hand-pressed tortillas to the flavors on the plate, every dish is meant to make people feel a deep sense of home.”

The restaurant will debut with a rotating à la carte menu before introducing a chef's tasting menu. Opening dishes include:

Sope Gordo — heirloom masa sope with Rosewood Ranches wagyu brisket, bayo beans, and kohlrabi
Enmoladas — tortillas with mole dulce de Colima, lacto-fermented honey, and housemade queso fresco
Pescado Asado — grilled vermilion snapper with salsa cruda, tortillas, and tostaditas
Pulpo Asado — grilled octopus with papas al ajillo, salsa, and tortillas

The beverage program is led by beverage director Jose Gonzalez and draws inspiration from different regions of Mexico. Cocktails include:

Jefa — tequila with hibiscus and chile de árbol
Latino Heat — a smoky-spicy take on a Paloma
Para de Sufrir — a Colima-inspired white Negroni
Agua Picada — a horchata-inspired rum cocktail with toasted rice and cinnamon

Lopez has worked in some of Dallas' premier kitchens, starting out at Craft Dallas, the onetime restaurant at the W Hotel, then through the ranks of Charlie Palmer's, CBD Provisions, Mirador, and Americana. She earned a CultureMap Tastemaker Awards nomination in 2021 for Rising Star Chef, and again for Chef of the Year in 2026. She was a James Beard Award semifinalist for "Best Chef: Texas" in 2023.

In 2021, she and Percival launched out of a commercial kitchen in Dallas' Design District, following their passion for heirloom corn, delving into nixtamalization, the ancient art of processing corn, in an effort to make a higher-quality version of the masa used in Mexican staples such as tortillas and tamales.

Molino Oloyo The chef-owners have a passion for heirloom corn.Photo by Elizabeth Lavin

What started as tamales and heirloom corn tortillas delivered to doorsteps evolved into pop-ups at Wayward Coffee Co. and Strangeways; restaurant takeovers at Mot Hai Ba; and dinners at Lone Gallery, Marcello Andres Ceramics, and private homes.

Olōyō has now settled permanently into a 101-year-old building in Old East Dallas. The space incorporates Mexican artwork, handmade tile, custom ceramics, and hand-blown glassware from Mexican artisans.

But wait, there's more.

A second concept, Molino Olōyō, is expected to open next door later in 2026. The more casual restaurant will serve items such as wagyu suadero tacos, camarones zarandeados, and churros, the release says.

"Together, the dual concepts allow guests to experience both a refined, curated menu and more relaxed, everyday Mexican comforts, reflecting the brand’s commitment to craftsmanship, accessibility and community," the owners say in the release.

First things first: Olōyō opens May 26. Reservations will be available on Resy beginning Saturday, May 23 at 10 am.

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Teresa Gubbins contributed to this story.

tex-mex openings east dallas chefs pop-ups mexican cuisine