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    Craft Beer News

    Brewpub team drafts new spot with Texas-themed menu in Fairview

    Teresa Gubbins
    Sep 16, 2022 | 2:05 pm
    Wild Acre Brewing sandwich
    Now that is a sandwich.
    Courtesy photo

    There's a new brewpub coming to Dallas-Fort Worth with not one but two locations. Called Boozie's Brewery & TX Fare, it's a full-service brewpub that will feature chef-driven food including Texas specialties, plus a fully functional brewery and full bar.

    It'll open in Fairview Town Center in Collin County; another location will open in Fort Worth, called Boozie's Brewery & Gourmet Sandwiches.

    The concept, which truthfully could have a better name, is from a team that includes founder Bruce Conti, chef David Hollister, Chip Stroup, and brewer Bobby Mullins. Which one of them came up with "Boozie's"?

    • Conti is the Fort Worth businessman and developer who owns landmark buildings such as the former Fort Worth Star Telegram printing plant and the Ranch Style Beans complex where Wild Acre Brewing Co. opened in 2016.
    • Hollister most recently led the kitchen at Wild Acre Brewing, and is overseeing Boozie's menu.
    • Stroup was a manager at Gas Monkey Bar & Grill, and will manage operations.
    • Mullins was co-founder and brewer at Armadillo Ale Works in Denton, which closed in March. He'll brew Boozie's beer.

    Gonna guess "Boozie's" was Conti's idea.

    Boozie's came out of Wild Acre, the brewery-brewpub combo which Conti was a part of. First they opened a brewery, then a brewpub at 6479 Camp Bowie Blvd. in Fort Worth, which earned a nomination in CultureMap's 2022 Tastemaker Awards for Best Restaurant of the Year.

    In 2022, Wild Acre Brewing was acquired by Dallas-based Bishop Cider. They kept the original brewery.

    Conti and company kept the brewpub spinoff, which will become a Boozie's, where they'll continue to serve a menu of elevated bar food crafted by chef Hollister, but with a new lineup of beer brewed by Mullins.

    The Fairview location — at 311 Town Pl., in a space once occupied by a kooky restaurant called Wyland's Ocean Blue — is new, although it's been in the works for a while. (It was originally floated as a Wild Acre location.) They've already installed a dozen brewing tanks.

    Both locations will feature a brewery on-site, and they'll also be transitioning from beer-and-wine-only to a full bar, so they can serve cocktails.

    The menu at Fairview will be a departure from the sandwich theme of the original menu in Fort Worth, giving Hollister — a Le Cordon Bleu graduate who once worked as a sous chef for Grady Spears — a chance to create a new menu.

    "We'll be showcasing more Texas cuisine — not barbecue, but more like trail food," he says. "We're working on a chicken-fried steak with a sourdough breading. We'll be doing a true Texas red chili, and a fun Texas caviar."

    Since the location is in Fairview, they're also going to play with a state fair theme including a funnel cake dessert with a Dr Pepper caramel sauce.

    No opening date yet, but they're already hiring staff so it'll definitely be in the fall.

    craft-beer
    news/restaurants-bars

    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
    closingssustainabilityfarmer-diaries
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