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    SMU Eats

    Healthy Dallas restaurant wraps up sandwiches and salads for SMU set

    Teresa Gubbins
    Sep 13, 2018 | 4:50 pm
    Unleavened Dallas
    They're open for breakfast, lunch, and dinner.
    Photo by Kevin Marple

    Wraps and salads are headed for SMU with the opening of Unleavened Fresh Kitchen, a small fast-casual restaurant chain which will open its fourth location in The DFW on September 19.

    According to a release, Unleavened will open in the Park Cities' shopping center Snider Plaza in the location at 6632 Snider Plaza that was previously Avalon Salon. It'll be open daily for breakfast, lunch, and dinner, joining the three other locations in Lakewood, Southlake, and Lake Highlands.

    Scott Piland, who co-founded Unleavened with partner Tom Dynan in 2015, says in a statement that they're excited to be in the Park Cities. Under circumstances such as these, they're usually excited or thrilled.

    "The new space offers indoor and outdoor seating, and, of course, great food and drink," Piland says. "It's the perfect embodiment of how we want diners to be able to experience the growing Unleavened Fresh Kitchen brand."

    The restaurant seats 68 people inside and 30 on the café-style outdoor patio. Guests can also peek into a behind-the-scenes window to observe the exciting activity that is daily food prep.

    Unleavened's breakfast menu runs from wraps or potato hash entrees such as the Dagwood with bacon, egg, potato, arugula, and shaved cheddar. The Border Town has Mexican chorizo, egg, cotija, and avocado mash.

    A la carte breakfast items include granola, quinoa porridge, split grapefruit brûlée, and an açaí bowl with açaí, strawberries, banana, agave, granola, peanut butter, almond milk, and chia mix, which is served all day.

    Lunch and dinner favorites include the namesake Unleavened with chicken salad, currants, golden raisins, celery, chia, leaf lettuce, shaved carrot, garden sprouts, and tomato. The Weekender consists of fried chicken, bacon, lettuce, tomato, carrot, green onion, Boursin spread, and ranch dressing. These can be ordered as a wrap or salad.

    Hummus, roasted eggplant, and spicy avocado are among their selection of dips that are served with chips, grilled flatbread, or raw veggies. They also do bottled and canned beers with an emphasis on local brews; a rotating lineup of wines on tap; mimosas; and other seasonal drinks.

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    news/restaurants-bars

    Downtown News

    Vintage downtown Dallas building to become lounge with stellar drinks

    Teresa Gubbins
    May 6, 2025 | 11:25 am
    Brian Van Flandern
    Brian Van Flandern
    Cocktail by Brian Van Flandern

    A vintage building in downtown Dallas is getting a new lease on life: Located at 1519 Main St., the space will become a spectacular new lounge and event space called 1519 Main, and it's from Hospitality Alliance, the company led by Kevin Lillis that helped create the AT&T Discovery District.

    1519 is situated in the thick of the Central Business District, across the street from the Joule Dallas hotel and in the same stretch as The Eye sculpture and the Forty Five Ten boutique.

    The building is unusual because it's a two-story space, which might be a challenge for most potential tenants. But Lillis had the ideal scenario.

    "I fell in love with the building, it had so many original features like the rose and cream marble floors from the 1920s," Lillis says. "I could immediately see a sophisticated lounge on the first floor. It became viable because I have a friend who was looking for office space, so we're partnering on it, and he's leasing the second floor."

    1519 will boast a cosmopolitan, low-key atmosphere, with ultra high-end cocktails from acclaimed mixologist Brian Van Flandern, a food TV regular (Bar Rescue, Barefoot Contessa), author, and consultant who created the renowned cocktail program at the Palm Court at The Plaza Hotel in New York, where he and Lillis both worked.

    "Brian had done the Plaza Hotel and has a taste for a concept like this, with sophisticated cocktails and 3-Michelin-star service that will match the beautiful space," Lilllis says.

    1519 Main St1519 Main St. downtown Dallas Courtesy

    Hospitality Alliance beverage director Angela Montesclaros will be a partner, as well.

    The project has been in the works for two years, requiring a special use permit, plus the typical delays in dealing with the city (a scenario that is supposedly going to improve!). They also needed to reassure their neighbors, including the St. Jude Chapel next door, that their impact on the area would be low-key.

    Dallas County Appraisal District puts the building's date of birth at 1928 — although current owner Scott Remphrey, CEO of The Brytar Companies, says he's not sure that's correct.

    Brytar acquired the building from an oil and gas company. Prior to that, it was occupied by Bank of America, with offices and a conference room on the second floor with a glass wall overlooking Main Street.

    But here's a fun fact: In its earliest pre-Depression-era days, it was home to a Planters Peanut Shop, which eventually moved to Elm Street.

    "Some of the brick walls have original painted advertising from the early 1900's that were retained," Remphrey says. "They were advertisements on the exterior walls, which became interior walls of the building when the Planters store was open in the 20's."

    That will definitely all stay.

    "We're not doing much with the walls or the floors, other than trying to make sure we minimize any damage," Lillis says. The goal is to retain as much of the original features as possible."

    Lillis is currently overseeing the hospitality programs at Victory Park as well as Toyota Music Factory, where they've just opened a number of restaurant concepts including Jaxon, a modern Texan Restaurant; Pistil, a cocktail lounge; and Shoals Smokehouse, a BBQ restaurant.

    1519, which is slated to open in late spring, is definitely on a smaller scale, and that's part of the appeal.

    "This is a concept where I can be extremely focused," he says. "At our other Hospitality Alliance projects, we have to be different things to different guests at different times of the week — convention, concert-goers, local residents, office tenants, etc."

    "Here we are being only one thing: a high end cocktail den with no compromises," he says. "We aren't trying to please everyone - we are trying to be great at one-thing for a guest looking for that experience."

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