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    Bagel News

    Dallas' big bagel trend keeps rolling via new Frisco shop Bāgelolōgy

    Teresa Gubbins
    Aug 11, 2022 | 3:14 pm
    bagels
    Bagels are trending in Dallas.
    Bageolology

    Dallas is definitely in the midst of a full-blown bagel trend, and now comes another new shop to seal the deal: Called Bāgelolōgy, it's a "mom-and-mom" shop in Frisco at 252 W. Stonebrook Pkwy. #600, that opened in a former jewelry store in late July.

    Bagelology is from Ameira Olayan and Fadia Anani, who left previous careers to start this shop together. Olayan was a nurse, most recently a school nurse for Coppell ISD, while Anani worked in higher education administration for two Florida universities.

    Anani also founded a pastry concept in 2019 called Knafest, specializing in the iconic Palestinian dessert Knafeh Nabulsiyeh, made from shredded phyllo dough and melted cheese, along with Knafeh pudding and Knafeh bites – cream-filled bite-size treats for which she developed a loyal following until she closed it down in May.

    Both moms, Anani and Olayan became friends and been working on Bagelology for the past three years.

    "We have a lot of love for bagels," Anani says. "We went to New York and New Jersey to learn the best way to make them."

    Where exactly, they do not say.

    "We worked with a mentor who owns several shops with his family in both New York and New Jersey," Olayan says. So mysterious.

    They follow the classic technique of boiling and then baking their bagels. A single bagel is $2.25 and comes in options that include plain, everything, poppyseed, cinnamon-raisin, sesame, onion, garlic, pumpernickel, multigrain, egg, herb/zaatar, and salt.

    More than a dozen spreads come in options such as cheddar jalapeno, blueberry, and honey walnut.

    But perhaps even bigger than the bagels are their bagel sandwiches, including five breakfast sandwiches with eggs, cheese, and choice of bacon, sausage, and hash browns, plus coffee and espresso drinks.

    Lunch sandwiches incorporate some of your typical bagel toppings, as follows:

    • lox & cream cheese bagel sandwich
    • turkey & provolone bagel sandwich
    • "sushi" bagel sandwich with lox, cream cheese, avocado, and sriracha mayo
    • "everything" sandwich with pastrami, turkey brisket bacon, cheese, lettuce, & tomato

    They also have a few baked goods including cookies, brownies, and muffins, plus coffee and bottled and canned beverages.

    They have other options listed on their menu such as chicken salad and egg salad, but they're rolling things out slowly and those are still to come.

    They don't list a phone number, although even if they did, they probably wouldn't be able to answer the phone right now, since they've been swamped since they opened. They're extra-communicative on social media however, and love posting little updates on Instagram.

    Some of the bagel action Dallas has seen lately includes openings such as Starship Bagel in Lewisville, Sclafani's in Preston Center, and Sadelle's in Highland Park Village. Ascension Coffee is importing H&H Bagels from New York, and New York Deli and Coffee Shop is now shipping bagels from its in-house Bagel Shop Bakery overnight.

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    Opening doors

    Popular NYC Palestinian restaurant Ayat makes Texas debut in Richardson

    Amy McCarthy
    Feb 9, 2026 | 10:04 am
    Ayat
    Photo by Amy McCarthy
    Hummus at Ayat.

    A New York City export that serves up Palestinian street food called Ayat is making its Texas debut in Richardson.

    The restaurant officially opens its doors for service on Monday, February 9, at 200 W. Spring Valley Rd., owner Abdul Elenani says, after a surprise soft opening over the weekend that brought out droves of fans looking to try its wood-fired pita, hummus, and other classic Palestinian dishes.

    It’s the first Texas restaurant for Ayat, which currently operates multiple outposts in its home state of New York, Pennsylvania, Washington, D.C., and New Jersey.

    About a year ago, Elenani came to Texas to help a friend open a burger joint, and after meeting the restaurant’s landlord, he decided to bring his restaurant to Texas after things began to “align perfectly for the restaurant to grow," he says.

    “We promise to bring value, to give back, and to be a real part of this beautiful community,” Elenani wrote when he announced the expansion. “Wherever we go, we don’t just open a restaurant — we plant roots, we give back, and we do our best to bring people together.”

    Ayat Ayat is at 200 W. Spring Valley Rd.Facebook/Ayat

    The restaurant is deeply connected to its home nation, both in terms of cuisine and in the design. The building’s exterior has been painted in parts to resemble the print on a keffiyeh, both a practical scarf and symbol of liberation for the people of Palestine.

    In the space’s interior, bottles of Palestinian olive oil are used both as decor and for cooking. The centerpiece of the dining room, a large faux olive tree, continues the theme. The menus, bound in leather and embossed with “End the Occupation,” further make its Palestinian identity abundantly clear.

    As far as the food is concerned, a meal at Ayat begins with a basket of warm pita fresh from the restaurant’s wood-fired oven, served at the table with olive oil, za’atar, and cracked olives.

    Ayat Spicy kafta at Ayat. Photo by Amy McCarthy

    The menu boasts an eclectic line-up of dishes that includes traditional Palestinian classics like maklouba, a layered dish of chicken, rice, and vegetables.

    There are also more innovative, fusion-y plates like the Pizzawarma, a cultural mash-up that involves a thin, New York City-style pizza crust that’s loaded down with halloumi cheese, beef shawarma, pickles, olives, sumac onions, pomegranate molasses, and tahini sauce.

    After Ayat debuts on February 9, the restaurant will be open from 11 am-10 pm daily, for lunch and dinner service. The restaurant is also currently planning a free dinner, open to the public, at some point in the near future, to help introduce the community to Ayat, Elenani says.

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