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    Frozen Desserts

    Upscale frozen pops spiked with alcohol come to Deep Ellum and Bishop Arts

    Teresa Gubbins
    Aug 30, 2017 | 4:51 pm
    Popsicles frozen pops
    Popsicles will be on the menu at Picole.
    Photo courtesy of Club Narwhal Blog

    A new frozen pop company with a Brazilian twist is opening branches in two of Dallas' hottest neighborhoods. Called Picolé Pops, it'll open in the Bishop Arts District, at 415 W. Davis St., in the former La Original Michoacana space; and also in Deep Ellum, at 2656 Main St., next to barbecue kingpin Pecan Lodge.

    Adrian Lara, who owns Picolé with his brothers Andres and Jorge, says that Picolé will do gourmet "Brazilian-style" frozen concoctions infused with exotic fruits and fillings, some of which include alcohol.

    "Picolé is popsicle in Portuguese," Lara says. "This is a hugely popular concept in Brazil, and we're hoping to bring it here to the United States."

    He describes the Brazilian-style pop as a spin-off of the Mexican paleta.

    "It's not the same, however," he says. "Mexican pops are more of a water-based popsicle, with a texture that can be very hard. Ours will be infused with alcohol and exotic fruits you don't find here. And then it's all about the filling inside. Our slogan is that 'fillings matter.' Whenever you take a bite, it will be filled with things like Nutella."

    They'll do pops in three categories: fruity, creamy, and premium-infused.

    "We're going to do about 30 flavors, including fruit-based flavors like watermelon and strawberry," he says. "The premium are the ones that will be filled, like a banana pop with Nutella filling, or a strawberry pop with condensed milk. Some will have dairy, so the water-based will be flavors like lemon that are also good for vegans."

    They'll reserve the alcohol-infused pops for their location in Deep Ellum.

    "We want to adapt to the neighborhoods we're in," he says. "Deep Ellum has a younger crowd. But these won't be something where you get drunk on one popsicle; we don't want that to happen. We want people to be able to enjoy a popsicle and not get pulled over."

    They've been working on the two locations for more than a year. They started out in Deep Ellum, but their building was among the lot of properties that were sold by 42 Real Estate in July. They turned their attention to Bishop Arts, which will likely open first.

    Both locations occupy cool vintage buildings that will feature a colorful, decorative scheme based on Brazilian favelas, the funky urban dwellings. "We want to incorporate a lot of color," he says.

    Their timetable is mid- to late-September.

    A former financial services consultant who worked for Fidelity, Lara is also carrying on a family tradition with Picolé. "My dad had a popsicle shop growing up," he says. "This is something I'm doing for my parents, too."

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    Opening News

    Ultra-buzzy Dallas team fires up new restaurant Flamant in Plano

    Teresa Gubbins
    Jun 9, 2025 | 5:27 pm
    Flamant
    Flamant
    Flamant

    Opening day is here for Flamant, a new concept from an award-winning restaurant family that will open at the Boardwalk at Granite Park, at 5880 SH-121 #103b on June 10.

    Flamant is described as a European live fire cocktail bar and bistro that's a sibling to Rye and Apothecary on Greenville Avenue, from restaurant team Tanner Agar (CEO and creative director) and executive chef Taylor Rause.

    The duo has earned multiple accolades including a "Recommended" status in the 2024 Michelin Guide Texas.

    The food at Flamant is designed to be a little more familiar than the ultra-creative menus at Apothecary and Rye — rooted in the culinary traditions of Portugal, Spain, France, and Italy, with food cooked over an open flame.

    Menu items include

    • Faux Gras — a vegan foie gras made from cashews, with blackberry, preserved lemons, and served with wood fired bread
    • Scallop Crudo, with scallops, spirulina, lemon, oil, Italian liqueur, notable because the spirulina turns the broth ocean-blue
    • Ricotta Dip — a ricotta spread accompanied by ricotta shells for "dipping"
    • Ragu Bianco featuring gnocchi in pork ragu
    • Wood Fired Wagyu Burger with chuck, cheek, and ribeye, topped with fontina, Spanish tomatoes, garlic whip and chive

    Flamant ricotta dipRicotta dip at Flamant.Flamant

    Dessert includes Crème Brûlée Cheesecake with crème fraîche cheesecake, red wine caramel, and duck fat cookie crumble; and Chocolate Cake with hazelnut & almond meringue, chocolate mousse, and chocolate glaze.

    Drinks include the Salt & Pepperoncini (pepperoncini and herbal French liqueur margarita), espresso martinis plural, a Sgroppino (engine organic gin, limoncello, prosecco float), and the Vespa (vesper martini with charred lemon and bombay murcia lemon gin).

    The space seats 52 inside and 68 on the patio and includes velvet banquettes, an open kitchen, and a large red stone bar top. Diners can gaze at the Picasso-esque 315-square-foot mural by local artist Jennifer Kindert or watch the live fire through the open kitchen.

    Agar says in a statement that "coming back to North Dallas is exciting for us as we've missed being a part of this community since the fire at our McKinney restaurant in 2022."

    "For me Flamant is especially exciting as it allows me to revisit the flavors of my time working in both Spain and France as a young chef," Agar says. "Like my favorite restaurants from there, we've created a menu that's more affordable and familiar than Rye and Apothecary while still being rooted in the creativity, passion, and warm hospitality that define our company. With live fire cooking, cocktails, and lively energy, we've built a place where a European vacation can happen everyday."

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