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    Crisis Is Over

    Trader Joe's Speculoos cookie butter is back on shelves, hallelujah

    Teresa Gubbins
    Aug 5, 2013 | 1:12 pm

    After months of hand-wringing and waves of hysteria, the crisis has been averted. The national shortage of Speculoos cookie butter, the delectably spiced peanut-butter-like spread sold by gourmet grocery chain Trader Joe's, is over.

    Stores in Dallas-Fort Worth and throughout the nation report that jars of cookie butter are populating their shelves again, though still in limited quantity. But things are looking up, says an employee at the Trader Joe's in Fort Worth.

    "We have the cookie butter," says the employee, who remains unnamed because Trader Joe's doesn't like to talk to the press. "It's still limited. And we only have the smooth, not the crunchy."

    "Things started to turn around about a week and a half ago," a Trader Joe's employee says. "Now we're up to 10 cases a day."

    Speculoos cookie butter has proven to be a major phenomenon for Trader Joe's, but also a bit of a bugaboo. It took the top slot in Trader Joe's annual "most popular products" list in 2012; in 2013, Trader Joe's boldly expanded the line and released a crunchy version.

    Cookie butter is like a distant cousin of peanut butter; you can smear it on toast, crackers, pretzels, apples or celery. But unlike peanut-butter which has actual peanuts, cookie butter is made of ground-up cookies and oil, making it a less nutritious foodstuff. However, its sweet-spicy flavor has made it an addictive indulgence for many.

    The product has been a victim of its own success. By April, Trader Joe's was experiencing a major Speculoos shortage. The company doesn't make its products itself, nor does it reveal its sources. Some speculate that the Speculoos is made by a Danish company called Markant.

    "The manufacturer hasn't been able to keep up with it," says a staffer at a store in Pasadena, California, who is far enough away that we'll identify him as Joe. "Our warehouse put a limit so the company could jam out a whole bunch of product. That's what they've been doing, cranking it out."

    The Trader Joe's in Plano is receiving about 10 cases per day of smooth Speculoos, up from the one case per day they've suffered all spring. A case holds 12 jars.

    "We were having to limit the purchase to one jar per customer, and you'd have to get up here at 8 am to get one of the 12 jars," says a staffer, who remains unnamed so she won't get in trouble. "But things started to turn around about a week and a half ago. Now we're up to 10 cases a day, with a limit of six jars per customer."

    That usually lasts the store throughout the day, except on weekends when the 12 cases sell out by mid-afternoon. But there's promising news on the horizon, just in time for the looming opening of the new Trader Joe's on Greenville Avenue in Dallas.

    "It says in our system that the crunchy will be in the warehouse this week and in stores by about August 9," says the Plano employee.

    Jars of Speculoos cookie butter stacked on Trader Joe's shelves.

    Trader Joe's, Alabama Theater, cookie butter
    Photo by Joel Luks
    Jars of Speculoos cookie butter stacked on Trader Joe's shelves.
    unspecified
    news/restaurants-bars

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    Ramen News

    Dallas' acclaimed Ten Ramen to open in Cru Wine spot in West Village

    Teresa Gubbins
    Dec 16, 2025 | 9:40 am
    Ten Ramen
    Ten Ramen
    Ten Ramen

    A highly acclaimed ramen spot is coming to Dallas' West Village: Ten Ramen, one of Dallas' most celebrated ramen spots, will open a location in the former Cru Food & Wine Bar space at 3699 McKinney Ave. #107.

    According to a release, Ten Ramen will open in spring 2026.

    In related news, the concept was acquired by Vandelay Companies (Hudson House, Jack & Harry's, East Hamption Sandwich Co., El Molino), led by CEO Hunter Pond, who counts himself a big Ten Ramen fan.

    “I’ve been a longtime fan of who is arguably one of Texas’ most respected chefs — founder and creator Teiichi Sakurai — and what Ten Ramen embodies,” says Pond.

    Vandelay also owns Tei An, the award-winning authentic Japanese restaurant and Ten Ramen sibling which Sakurai opened at One Arts Plaza in 2008.

    Ten Ramen debuted in March 2015 at the Sylvan | Thirty mixed-use project in West Dallas — a pioneering concept at the time, and one that quickly earned a devoted following with its tiny 10-seat setup and uncompromisingly authentic flavors.

    Back then, it was a ground-breaking concept for Dallas and is still one of the most beloved ramen spots in the city. Diners flocked to wait in long lines for its menu of Mazemen, Shoyu, Tonkotsu, and Lobster Ramen — recipes that will remain intact, Pond says.

    “We haven’t touched the recipes, they’re perfect just as they are,” he says. “After many months under our ownership already, it remains clear that the magic is in the food, the service, and the experience. Our goal with this new location is simple: bring what we feel is the best ramen in Dallas to more people, in a space that feels both fresh and familiar.”

    Ooooooh, so Vandelay has owned it for many months. Well well well.

    “When the opportunity came to bring this incredible concept into our family of restaurants, I jumped at it," Pond says.

    He's the one shepherding it into the West Village — a location he says will give more diners the chance to experience the concept.

    The location has an impressive track record: Cru Wine Bar closed in August 2025 after an unparalleled 23 years at that address.

    The new 1,480-square-foot space will be a fresh take on the Ten Ramen experience, with a full-service bar that seats 7, and an intimate dining room seating 28 — versus the impromptu stand-up situation at Sylvan Thirty.

    Their goal is to make a space that feels approachable and lively while staying true to the dishes that made Ten Ramen a local favorite.

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