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    New Restaurants

    Mexican restaurant with Hollywood ties inks deal at Las Colinas plaza

    Teresa Gubbins
    Aug 16, 2018 | 9:45 am
    Water Street Irving
    So much happening here right now.
    Water Street

    The buzzy bustling Water Street project in Las Colinas has some more exciting buzz in the works, including a new restaurant with Hollywood ties. Water Street, you may recall, is the mixed-use development on the hypnotic shores of Lake Carolyn.

    According to a release, the newbies include a popular local pub and a new concept restaurant from a Meso Maya veteran.

    Several are spinoffs of locations we already know and love, as follows:

    Cork & Pig Tavern will open its fourth location at Water Street in fall 2018. Cork & Pig Tavern is chef Felipe Armenta's mini chain with locations in Fort Worth, Odessa, and San Angelo. It's known for delicacies like West Texas biscuits & gravy and Carolina pork ribs.

    The Ginger Man, known for its pioneering, expansive collection of beer, will open its ninth location at Water Street in fall 2018. The Ginger Man's Water Street location will also feature a full restaurant menu in addition to its popular bar appetizer menu.

    Olivella's, the artisanal pizza chain from Dallas restaurateur Charlie Green, is opening its sixth location at Water Street in September.

    Green also opened El Famoso, his Mexican diner concept, at Water Street earlier this year. The menu puts an L.A. spin on Tex-Mex with items such as the Sloppy Jose sandwich, carne asada fries and giant burritos.

    Go Fish Poke opened its second location at Water Street with poke bowls, Asian craft beers, and sake cups.

    Creamistry is the dessert chain that specializes in liquid nitrogen ice cream in unique flavors such as honeycomb toffee and lemon cookie.

    Big Little Market, a family-owned neighborhood pantry and beverage bar opening in September, will offer groceries, beer, wine and meals to-go, such as specialty deli sandwiches with gourmet meat and cheeses, fresh-baked bread, and locally grown organic produce.

    Hugo’s Invitados, a partnership between Hugo Miranda, previously with Meso Maya, and movie producer Mark Hulme, is expected to open fall 2018. Hugo's Invitados menu is influenced by Mexico and characterized as Cocina Fresca, good food that’s good for you. Each and every dish is handcrafted from all-natural, nutritious ingredients that are always fresh and flavorful.

    Additional retailers and conveniences at Water Street include The Gents Place, an ultra-premium men's lifestyle and grooming club opening in September. We Yogis is Water Street’s yoga studio, offering both in-studio and lakeside classes. Ciel Nail, GQ Tailor and Waxing the City are all now open; Flirty Girl Lash Studio opens in August. Dallas-based designer Mike Mousel also opened a Homeworks studio offering residential and commercial design services. Homegrown Hounds is a nonprofit doggie deli and bakery benefiting a local dog rescue organization.

    Water Street has a massive mix of retail, restaurant, apartment homes, green space, and lake views, all walking distance of the DART Rail System, Toyota Music Factory, and the landmark Mustangs at Las Colinas.

    "Las Colinas is closer to downtown and Dallas' center than Addison, only fifteen minutes from the airport, and its daytime and residential population has been exploding,” said Charlie Green of Olivella’s and El Famoso. “The Water Street project is the garden spot smack dab in the midst of all this development, a little oasis on the water with abundant parking and easy access both from O'Connor and Las Colinas Boulevard by foot, train, motor vehicle and rail. We could not have picked a better DFW location."

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    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    Samantha Marie Photography
    Zon Zon food spread

    An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's hospitality group Yela Concepts led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

    According to a release, it'll open on December 22.

    Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

    "We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

    Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

    Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

    Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

    The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

    Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

    The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

    “The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting - we wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis,” says Yaser in a statement.

    Mak went to college to sudy biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

    "Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

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