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    Harwood News

    Exciting new Latin restaurant Te Deseo spices up Dallas' Harwood District

    Teresa Gubbins
    Aug 6, 2019 | 10:28 am
    Te Deseo flan
    That most Latin of desserts, flan.
    Photo courtesy of Te Deseo

    The Harwood District has a new restaurant for its expanding portfolio, this one tackling Latin American food. Called Te Deseo, it's at 2700 Olive St., next door to its sibling Happiest Hour, and will open for dinner and drinks on August 7.

    According to a release, the menu incorporates flavors from many regions of Latin America, with prominent influences being Argentina, Brazil, Mexico, and Peru. Executive chef is Ty Thaxton, who has been recognized as one of the Top 50 Chefs in Mexico.

    In a statement, he says, "We ultimately combined several different recipes and techniques of Central America. Most items are made in-house: from the dough, chorizo, sauces, to our tortilla chips and more. Although, if a local tortilleria is making better tortillas than us, we will buy from them. For instance, we went out of our way to find a source for real blue corn tortillas. We finally chose to work with one in the Southwest using real blue corn – not dying it."

    They're using beef from famed steakhouse purveyor Allen Brothers and specialty products such as pastes, chiles, and seasonings from all over the region.

    Food
    The menu ranges from familiar items such as enchiladas and tacos to interpretations of traditional Latin American fare such as Peruvian-style sashimi and wood-fired meat skewers known as Anticuchos.

    A carefully planned taste of the region divided into eight sections, as described in the release thusly:

    • Tiraditos: Peruvian-style sashimi with storied history brought along by Japanese immigrants
    • Ceviche: fresh seafood prepared with house-made citrus juice marinades
    • Anticuchos: wood-fired skewers of marinated chicken, shrimp, and beef popular in South America
    • Plato Común: shared small plates of familiar dishes such as guacamole and stuffed arepas along with characteristic Asian fusion selections
    • De Leña | Mar + Tierra: individual main courses from land and sea primarily prepared with wood-fire cooking
    • Parrillada: shared family plates of impressive meat cuts, including a tomahawk ribeye, that showcase a variety of culinary techniques from self-basting to smoking and wood-fire cooking
    • Tacos: a section dedicated to a staple from Mexico
    • Dolces: traditional and street-style desserts with irresistible flavors and playful presentations by the pastry chef

    Drink
    The bars will feature more than 100 specialty tequilas and mezcals along with inspired cocktails that highlight Latin American spirits, including cachaça in the Brazillionaire, aguardiente in the La Calena, and pisco — the star of three cocktails.

    The signature drink will be the Chupito de la Casa, IE, the house shot of reposado tequila, which is no ordinary tequila but instead the result of an extensive tequila taste test by the founders of Te Deseo to create a one-of-a-kind, specialty blend.

    Setting
    Teo Deseo will comprise a 14,000-square-foot space with multiple social and dining spaces, each with differing personalities and design, which is kind of a Harwood trademark.

    The spaces will include a tiled courtyard, four bars, and a rooftop with city views. It'll also host a lively lineup of entertainment on Friday and Saturday nights.

    Harwood senior vice president Stephen Bello says that their goal is "to ensure guests go home with unforgettable memories that keep them coming back," and that could include a dancing encounter with a staff member.

    "Latin American culture embodies excitement, mystery, love of life, bonding over food and drink, dancing, and more," Bello says. "It wouldn't be surprising to take home a story from Te Deseo that a server pulled you out of your chair to dance in the courtyard or under the stars on the rooftop."

    Harwood Hospitality Group's collection of restaurants in the Harwood District include eight places: Dolce Riviera, The Grove at Harwood, Happiest Hour, Magnolias: Sous Le Pont, Marie Gabrielle Restaurant and Gardens, Mercat Bistro, Saint Ann Restaurant & Bar, and Te Deseo.

    The release says there are more coming: "New culinary experiences are in development in this 'Walk to Life' neighborhood, including a pub, sushi bar, and Thai restaurant." Harwood International also recently broke ground on a 21-story boutique hotel, which will also be operated by Harwood Hospitality Group.

    uptown
    news/restaurants-bars

    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
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