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    Good Grocery News

    Deep Ellum finally gets a neighborhood grocery store

    Teresa Gubbins
    Jul 22, 2013 | 5:16 am

    Whether it's accurate or not, having a grocery close by is considered by many to be a pinnacle of civilization. Deep Ellum is about to leave the jungle with the opening of Deep Ellum Postal & Grocer, a new grocery-postal center opening next week at 3100 Main St., from young entrepreneur Brandon Castillo.

     

    Castillo is founder of the successful Deep Ellum Outdoor Market, which just celebrated its third anniversary. That gives him some expertise in the art of marketing in the inner city. He's also an idealist who's plotted an urban grocery for a number of years.

     

    "This is for people who live and work in the neighborhood," Castillo says. "One of the traits of our suburban culture is the fostering of entertainment districts, where you live in a subdivision and work and go out to restaurants somewhere else.

     

     

      "I want walkable communities. I want to give people a reason to be on the street," says founder Brandon Castillo.

     
     

    "Deep Ellum has suffered from that. It's been treated as a place to go at night; meanwhile there are people living here. It's also the reason I started Deep Ellum Outdoor Market. I want walkable communities. I want to give people a reason to be on the street."

     

    The space was most recently a vintage shop with an old-school mailbox center. Castillo will continue to operate that, but he has expanded the space, with shelves and refrigerated cases holding basics and one-of-a-kind items.

     

    "I've done surveys, and the neighbors mainly want milk, eggs, toilet paper, the normal grocery stuff," he says. "But I plan to have some trendy 'green' crunchy stuff – like a combination of a regular grocery and Whole Foods. We'll also have prepared foods, postage and office supplies."

     

    Castillo is of Filipino descent, so he'll feature a selection of Filipino items, including foodstuffs from Zen Bistro, the Filipino-owned bakery and cafe in Deep Ellum (which closed last week). "There are quite a few Filipino nurses at Baylor, which is close by, so I plan to have Filipino fare and pastries," he says.

     

    He anticipates that Deep Ellum P&G will be a work in progress, evolving to meet the needs of the neighbors.

     

    "It's so easy to stereotype the neighborhood," he says. "There are people who still cling to old ideas of what Deep Ellum was. But there is a large community of people looking for this walkable type of living."

     

    He doesn't expect to get rich off the store, but he hopes that he can build on the success he's seen with the market.

     

    "I'm from Dallas. This is my hometown," he says. "I want to live in a cool city. I have a feeling that Dallas is going to become more urban. Not only myself but there are a lot of people in the city who want to increase its walkability and transportation options. I’m going all in on that trend."

    This vintage building at Main and Hall streets will soon become Deep Ellum Postal & Grocer.

    Deep Ellum Postal & Grocer
      
    Photo by Teresa Gubbins
    This vintage building at Main and Hall streets will soon become Deep Ellum Postal & Grocer.
    unspecified
    news/restaurants-bars

    Ice Cream News

    Brooklyn Italian ice & ice cream shop makes Texas debut in Richardson

    Teresa Gubbins
    Jul 7, 2025 | 5:05 pm
    Uncle Louie G's
    scontent-dfw5-3.xx.fbcdn.net
    Uncle Louie G's

    A small, artisan frozen dessert shop from Brooklyn has made its Texas debut: Called Uncle Louie G's Italian Ice & Ice Cream, it's now open in Richardson at 7522 Campbell Rd., where it's scooping up Italian ice, ice cream, and related frozen desserts with a real authentic East Coast vibe.

    Uncle Louie G's was founded by namesake Louie G. decades ago, then expanded by family members in the 2000s. It's now owned by brother-and-sister team Melissa and Ernie Aiello, and has 10 locations in the New York-New Jersey-Staten Island area. It's famous for its blue-striped awning, and flavors with tribute names like NYPD Blue, FDNY Cherry, Coney Island Cotton Candy, Holi Cannoli, and Soprano Spumoni.

    DFW is big on shaved ice, which differs from Italian ice both in texture and ingredients. Italian ice is smooth and creamy, like sorbet, and is made by churning ingredients — water, fruit, sugar — just as you churn ice cream. Shaved ice is a block of ice that's shaved, then flavored with syrup.

    Unlike the sugar and flavoring used by many shaved ice vendors, Uncle Louie G's The Italian ice is made with real fruit. And its ice cream is 14 percent butterfat (Haagen Dazs is 14 to 16 percent).

    They have nearly 50 flavors of ice and 34 flavors of ice cream, some with a Northeast slant like Spumoni, Maple Walnut, and Black Razzberry. There are novel fruit flaves like banana, cantaloupe, watermelon, and passion fruit; rich decadent flavors like pistachio, creamsicle, and chocolate peanut-butter cup; and quirky, inventive flavors like blue bubble gum, cake batter, chocolate jelly ring, cotton candy, and sweetish fish.

    Ice cream flavors range from rocky road to rum raisin to salted caramel to chocolate Nutella to butter pecan. Stores choose a smaller selection to feature daily.

    Milkshakes also have a Northeast vibe, with flavors such as blackout and old-fashioned black and white, featuring chocolate syrup with vanilla ice cream. There are also iced coffee drinks, sundaes, ice cream floats, old fashioned egg cream, and a frozen hot chocolate.

    The Richardson location is a franchise from Zabi Surti and her husband, who left their careers in healthcare and the aviation industry and moved here three years ago.

    "We previously lived in Savannah, Georgia, and would go get Italian ice," Surti says. "When we moved to Dallas, the Texas heat got to us, and we went looking for something sweet, light, and refreshing. But there were no Italian ice places here."

    They loved Uncle Louie because of the quality and the fact that the menu offers something for everyone — from avowed ice cream fans to dairy-free. The space has 4 to 5 tables inside and an outside patio.

    "We looked at many locations but we wanted to be part of a nice neighborhood with residents who would appreciate this kind of gourmet shop," Surti says. "The university is nearby, the neighborhood is great, and the area does not have anything like it — capturing the essence of classic Italian frozen desserts with a modern twist."

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