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    Deep Ellum News

    Innovative shuffleboard bar from London will make U.S. debut in Dallas

    Teresa Gubbins
    Aug 9, 2021 | 9:23 am
    Electric Shuffle
    Shuffleboard like you've never seen it before.
    Instagram

    A high-energy venue from all the way in London, England, is coming to Dallas: Called Electric Shuffle, it's a bar with shuffleboard that will open its first U.S. location in Dallas in Deep Ellum, at 2615 Elm St., a beautiful vintage building that was previously home to the Slaughterhouse Haunted House, sort of across from Deep Sushi.

    According to a release, it'll open in October.

    Electric Shuffle USA CEO Gene Ball, formerly of Top Golf, says they're excited about Deep Ellum as their first location. "The neighborhood’s mix of culture, philanthropy, arts, and innovation embody exactly who we are at Electric Shuffle," Ball says.

    The concept combines shuffleboard, food, and cocktails, within a nicely designed space.

    Shuffleboard is as much a game of skill as it is chance. In the most common version of table shuffleboard, players compete to outscore their opponents by sliding weighted pucks down a wooden block into a scoring area at the opposite end of the table.

    The technology at Electric Shuffle tracks the exact location of the pucks on the table; automatically scores games; and guides players through three unique games via an interactive game screen.

    Their approach also incorporates groups: Each shuffleboard table can host 16 friends playing at once, which they hope will evoke a feeling akin to a craps table. Two teams will step up to the table and compete in multiple unique games.

    Food and beverage offerings will feature small plates, sharing platters, and pizzas paired with local beers, spritzes, and craft cocktails. During the week, guests can enjoy Shuffleboard Power Hour with bottomless pizza.

    The menu at the London includes small plates like arancini and Buffalo chicken bites, plus burgers and pizzas. The bar includes frozen cocktails and signature shots.

    They do a Brunch Social on weekends with DJs, brunch platters, and a bottle of prosecco for every guest. That's a lot of prosecco.

    Electric Shuffle is also pitched as a place to host tournament-style team-building events and holiday parties for up to 500 people.

    It's from the Red Engine team, who also created the social darts concept Flight Club, which first debuted in Chicago and will be opening a location in Houston in late 2021.

    In 2012, Red Engine co-founders Steve Moore and Paul Barham witnessed a crowd going crazy over a dart game at a Devon pub. They saw an opportunity to combine the warmth and community of the traditional British pubs with the high energy of Social Darts.

    They created Electric Shuffle after testing and hundreds of focus groups to refine the gameplay and design. They intend Electric Shuffle to do for shuffleboard what Flight Club did for darts.

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    Market News

    Small specialty grocer in Celina is a go-to for imported foods

    Raven Jordan
    May 14, 2025 | 6:34 pm
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market

    There's a gourmet shop in downtown Celina offering imported European foods: Called Di Mantzio’s Greek and Italian Gourmet Market, it's a small grocery and cafe at 204 E. Pecan St., Ste. C, where it's bringing in goods you might not find elsewhere in town.

    Owner Vasilios Mantzios is a native of Greece and former NATO military serviceman who moved to the U.S. in 2008. Missing the foods he'd enjoyed in Greece and Italy, he started a booth at the Frisco Fresh Market in 2015 selling olive oils, Balsamic dressing, olives, and Mediterranean salt. In late 2024, he made the move to open the storefront in Celina (coincidentally down Pecan Street from Mangiamo Italian Market & Deli, another highly personal deli and market, making pecan Street a fun destination for a foodie field trip).

    Di Mantzio's carries olive oils, pizza, cheese, charcuterie boards, flour, refrigerated meals, and meatballs with a Greek red sauce, made from a family recipe from Mantzios' aunts and their grandmothers. He also imports marinated lamb and beef meatballs from Greece.

    "I only have things that I would put on my table to personally eat — I pick out my items by the quality because I don't want people to have issues with the food," Mantzios says. "I have my mother test everything, so if you pass her, you're in the store."

    While he does offer Greek foods such as a recent special with beef kebabs and pita bread, there's a big demand for Italian items. He has a big selection of cheese: parmigiano reggiano, feta, mozzarella, and cheese from Il Forteto. Dry goods include Molino Paolo Mariani Manitaly flour, Caputo gluten-free flour, and Hellenic Farms and Lia extra virgin olive oil.

    Mantzios prioritizes small, family-owned businesses because they enjoy what they're providing to customers and value quality.

    Di Mantzios Greek & Italian Gourmet MarketDi Mantzios Greek & Italian Gourmet MarketDi Mantzios

    On the prepared food front, he does pizza using a wood-fired crust imported from Pizza Food Love in Italy, delivered to the shop every three weeks. The base can be topped with ingredients from Tuscany, Italy for a truly authentic experience. More prepared foods are one of the biggest requests he gets from customers, and it's a category he's continuing to expand, as well as adding wine and beer.

    They also have cakes and desserts such as cannoli, baklava, Greek rice pudding, French macarons, and gelato from Gelatys.

    The interior is neatly organized, with refrigerated foods as well as Greek and European decor such as pestle and mortar, a gladiator helmet, and Greek and Italian flags pinned to the walls.

    Mantzios thrives from the personal contact he gets with customers, and they find him equally charming as well.

    "The bulk of my customers come from Prosper and Celina, and Celina is the number one growing city with people coming from all around who can appreciate what we are doing," Mantzios says.

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