A Dallas burger institution went down in flames over the weekend, but three hot restaurant concepts arose to salve the pain. Bad news first:
Goff's Charcoal Hamburgers suffered a fire on August 12, one so consumptive that the building was torn down. According to WFAA, the three-alarm fire was fought by 80 firefighters on a day that reached 107 degrees.
The original Goff's was opened by notoriously cranky owner Harvey Goff on Lovers Lane, who sold out 10 years ago. He speculated that the fire was caused by a buildup of grease in the vents. He's since redirected his energies to Harvey Charcoal Burgers on Preston Road at Interstate 635, but longtime Park Cities residents still endlessly reminisce about the old days.
Milk & Cream, the new ice cream sensation on Greenville Avenue, celebrated its grand opening over the weekend with lines forming for its unique cool treat. The shop makes a different kind of ice cream sandwich that's been hot in California: a "milk and cream bun," where ice cream is stuffed into the middle of a large, dense doughnut-like bun, which is then pressed in a machine that heats the outside but keeps the ice cream cold.
Milk & Cream will also sell ice cream by the scoop, without the bun if that's the way you want it. There were T-shirts for the early birds, colorful Fruity Pebbles on the toppings line, and a logo wall for selfies.
85°C Bakery will celebrate its grand opening on August 19, but the bakery opened softly in the Carrollton Town Center at President George Bush Turnpike and Old Denton Road. This international bakery chain from Taiwan features coffee drinks with unusual breads, pastries, and cakes in a self-serve format.
The name describes the temperature at which coffee tastes best: 85 degrees Celsius. There are nearly 1,000 branches located in China, Hong Kong, and Australia. Founded in 2004, the chain made its U.S. debut in 2008 in California and now has 15 branches across the state, from Berkeley to Pasadena to San Diego.
Located next to Daiso, the hugely popular Japanese dollar store, the Carrollton 85°C is one of the chain's biggest stores, with a massive dessert case, freshly baked breads, and a drink menu that includes coffee and bubble tea.
Kula Revolving Sushi Bar opened its branch in Carrollton, bringing with it the kaiten, aka conveyor-belt system, where you pluck sushi items packaged in little plastic containers as they float past your table. Sushi and sushi rolls are $2.25. Other items include rice cakes and ramen, which you order from a menu board at your table.
Dallas has other kaiten-style restaurants such as Kaze on Greenville Avenue and Sushi Envy in Plano. Kula ramps up the fun with a gadget at your table where you insert your used plate into a slot, and it tallies your bill. If you order 15 plates, you win prizes, such as a sushi magnet or sticker for your cell phone. Carrollton is the second branch; the first in North Texas opened in Plano in April.