Healthy Dallas restaurant wraps up sandwiches and salads for SMU set
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.