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    We All Scream

    Blue Bell ice cream is churning its way back to Texas

    Marcy de Luna
    Marcy de Luna
    Aug 19, 2015 | 10:29 am
    Blue Bell Ice Cream homemade vanilla
    It's finally coming back, y'all.
    Courtesy photo

    Our wish for a scoop (or two) of Blue Bell ice cream is about to come true. In a recent statement, the Brenham-based creamery announced plans to distribute its products to select markets, including some in Texas, beginning on August 31.

    With only its Sylacauga, Alabama, plant currently operating, Blue Bell's production is limited and will roll out in five phases to 15 states. North central Texas will be in phase two, along with southern Oklahoma, although no dates have been attached to any phase other than the first one.

    Phase one includes Houston, Brenham, and Austin, as well as Birmingham and Montgomery (Alabama cities near the Sylacauga plant). The company would not disclose which flavors will be distributed, but an Alabama health department official told Dallas station WFAA that the only flavors officials tested in a truck were homemade vanilla and Dutch chocolate.

    Southwest Texas and central Oklahoma will head up phase three. The majority of Texas, plus southern Louisiana, are part of phase four, while phase five will complete distribution in Alabama, Oklahoma, and Texas, and begin distribution in Arkansas, Florida, northern Louisiana, and Mississippi. Eight other states are also part of the phase five lineup.

    The company conducted a mass recall of its products last April due to contamination of Listeria monocytogenes, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Three people died and several were hospitalized after they consumed Blue Bell products manufactured in Texas.

    In July, Fort Worth billionaire Sid Bass stepped in to help save the brand as an investor and partner.

    Production at all three of its facilities (the other two are in Brenham and Broken Arrow, Oklahoma) was subsequently halted, with only the , and Sylacauga plant back in business.

    “Over the past several months we have been working to make our facilities even better, and to ensure that everything we produce is safe, wholesome, and of the highest quality for you to enjoy,” said Ricky Dickson, vice president of sales and marketing for Blue Bell.

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    Italian Restaurant News

    Italian restaurant The Saint makes debut in Dallas Design District

    Teresa Gubbins
    Dec 29, 2025 | 5:06 pm
    The Saint
    Samantha Marie Photography
    The Saint

    A swanky restaurant is relocating from one hip Dallas neighborhood to another: The Saint, the Italian steakhouse from Hooper Hospitality Concepts which originally opened near Deep Ellum in 2023, is moving to a new address in the Dallas Design District.

    The restaurant will open at 1000 N. Riverfront Blvd., and it's happening soon: According to a release, it'll open on Saturday, January 3.

    Hooper Hospitality Concepts CEO Andy Hooper says in a statement that "the Design District offers the ideal setting for the experience we’ve created. It gives us greater visibility, a setting that matches the sophistication of our menu, and a chance to welcome even more guests into the world of The Saint."

    It's going into same building that will be home to Night Rooster, The Saint's sibling Asian concept which will open sometime in 2026.

    Decor
    The 1,800-square-foot dining room seats 85. Highlights include a golden-tiled stairway leading to the restaurant’s second-story landing, crowned by an 18th-century gilt chandelier, counterbalanced by a graffitied antique oil portrait hand-tagged by Design District artist Kelly O’Neal.

    It's a whole opposites theme, creating a space where both “saints and sinners” feel at home. The wallpaper features a vivid interpretation of saints-and-sinners iconography, blending flora, fauna, snakes, doves, and talismanic motifs into a damask pattern.

    Scalloped upholstered booths soften the room with elegant curves under the pink glow of an antique 1920s Parisian glass-domed chandelier. Nearly every seat captures a view of the downtown Dallas skyline.

    New chef
    The kitchen is now led by executive chef Sergio Esquivel, a Dallas-born chef whose culinary roots trace back to early days cooking beside his grandmothers. He attended The Culinary Institute of America and has worked at Del Frisco’s Double Eagle Steakhouse, Georgie by Curtis Stone, Harper’s, Nuri Steakhouse, and as personal chef for the Jones family at AT&T Stadium.

    His style blends steakhouse tradition with Italian technique, Peruvian brightness, American comfort, and Korean depth, with a commitment to crafting everything in-house.

    His menu will include dry-aged cuts from Texas ranchers, Wagyu selections, housemade pastas, seafood, and vegetarian and vegan dishes.

    Standout menu items include

    • Texas Wagyu Tartare with truffle carpaccio and balsamic cured egg yolk
    • Shellfish Platter with Maine lobster, king crab, oysters, and prawns with cocktail sauce
    • Wild Mushroom & Black Truffle Tagliatelle
    • 32-oz Bistecca Alla Fiorentina

    The bar program will continue to offer inventive cocktails and a notable wine selection, now enhanced by a lineup of new signature drinks such as the In Good Faith with Ford’s Gin, Ramazotti Apertivo, hibiscus syrup, lemon and sparkling wine; plus new smoked whiskey decanter drinks, offering a mesquite-smoked Manhattan and Old Fashioned in regular and top shelf selections.

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