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    Banh Mi on the Quick

    Yum! Brands debuts Banh Shop Vietnamese sandwich concept in Dallas

    Teresa Gubbins
    Sep 9, 2014 | 8:00 am

    Yum! Brands will debut Banh Shop, its fast-casual banh mi sandwich concept, in Dallas, with an opening date set for September 12. The shop is located at 5629 SMU Blvd., not far from Southern Methodist University. A second location will open at DFW International Airport later in September.

    The concept reflects a collaboration between Yum! Brands' VP Christophe Poirier; Dallas-based consultant Mark Brezinski; and Dallas restaurateurs Braden and Yasmin Wages, owners of Malai Kitchen, the Asian restaurant in West Village.

    At a press preview event, Poirier said that he observed a growing interest in Southeast Asian cuisine. "We saw an opportunity to design a unique fast-casual concept that emulates Saigon street food, with a focus on the Vietnamese banh mi sandwich," he said.

    Brezinski, who most recently served as consultant at the Trinity Groves development in West Dallas, is co-founder of brands such as Bengal Coast and Pei Wei, giving him expertise in translating Asian cuisine to a wider audience. "Banh Shop is our way of expressing the abundance of bold flavors of Vietnam and parts of Southeast Asia with a tightly focused menu," he said.

    The team chose Dallas as the city in which to debut the concept because of the players involved, and because Poirier works out of the Plano office.

    Braden and Yasmin Wages have been fusing Thai and Vietnamese flavors at Malai Kitchen since they opened in 2011, and have taken frequent trips to Vietnam to absorb authentic flavors.

    Conceived as an upscale Southeast Asian street stall market, Banh Shop spotlights a number of options of banh mi, the Vietnamese sandwich on a baguette with cilantro, Thai basil, pickled carrot and daikon, ribbon-cut cucumber, and aioli. Banh mi fillings include steak, pork meatball, chicken and tofu. Prices are $5.95 to $6.95.

    Beyond the banh mi, there's a selection of more Americanized sandwiches: the American with ham, salami and mortadella; steak and egg; and "breakfast all day" with eggs, pork and ham.

    For its baguettes, a key component of the banh mi sandwich, the team went with Dallas-based Village Baking Co., with whom they developed an exclusive recipe that combines both rice and wheat flours to achieve the desirable texture of crisp yet substantive.

    Banh Shop also features Southeast Asian salads, soups and wok-fired bowls, including a spicy one called Banh Fire served over white rice. The structure of the menu resembles that of Velvet Taco, the taco concept from Front Burner Restaurants, on which Brezinski also consulted; there's even an Asian version of Velvet Taco's elotes, a side dish of corn in coconut milk spiked with fiery chiles.

    The restaurant occupies a former garage and has been given a minimalist renovation, with original cement floors, community-table benches and a color palette that uses lime green as an accent. Service style is fast-fast-casual, with a queue whose speed is calibrated so that orders are ready by the time the customer gets to the end of the line.

    Banh Shop sandwiches extend from traditional banh mi to more Americanized options such as this breakfast sandwich with egg and ham.

    Banh Shop in Dallas
      
    Photo by Marc Lee
    Banh Shop sandwiches extend from traditional banh mi to more Americanized options such as this breakfast sandwich with egg and ham.
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    Food and Drink News

    Artsy eatery Allegory Kitchen makes for a night out in Grand Prairie

    Raven Jordan
    Jun 12, 2025 | 5:26 pm
    Allegory Kitchen
    Allegory Kitchen
    Shrimp at Allegory Kitchen

    An artsy restaurant and bar has debuted in Grand Prairie: Called Allegory Kitchen and Bar, it’s in a former event venue space at 2601 W. Jefferson St., where it opened in February.

    Founders Ronnie Harris and Anthony Griffin have pooled their extensive hospitality experience on this new venture. Harris spent the past 30 years in airport concessions at airports such as DFW Airport, while Griffin comes from hospitality in Alabama.

    "We kind of stumbled on doing the restaurant by default because we wanted to open a hookah lounge and serve liquor," Harris says. "We couldn't serve liquor and no food, so it transitioned to us becoming a restaurant."

    To that end, they retained Atlanta-based chef and restaurateur Carlos Brown who helped create the menu. Harris and Griffin are now leading the concept which continues to evolve.

    It started as a fine dining concept with brunch, but they’re adding more casual Southern and comfort food dishes. Menu items include Southern fried catfish, a half-pound burger, grilled pork chop, and roasted half chicken. There are also vegan options such as roasted butternut squash tabouli with caramelized onion vinaigrette, chili flakes, mint leaves, almonds, and arugula, served with wild mushrooms and herb quinoa.

    Small plates include three cheese lobster mac & cheese, Carolina pan-seared crab cakes, and collard green spring rolls filled with collard greens, onions and peppers, then deep-fried.

    Sides are on upscale: pork belly Brussels sprouts, garlic parmesan truffle fries, sauteed haricot vert (French green beans), and sweet potato apple hash.

    They have a full bar with domestic and imported beer, wine, and signature cocktails.

    “My number one specialty is the Sexy Allegory — it has a cognac base and mix of blueberries and blackberries,” Harris says. “We can satisfy any palate with our beers, and we have a wine wall with the best of the best, such as pinot grigio and cabernet."

    The atmosphere is lively and colorful with plush seating and floral wall murals. There’s booth and table seating with white marble tables and jewel-toned chairs and booths. The chandeliers over the bar are a visual treat, have white feathers arranged like a blooming flower.

    As if food and drink are not enough, they offer more reasons for a night out with events almost nightly, including poetry night, live jazz from a saxophonist, and more.

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