Deli News
Dallas' Preston Center lands a delectable deli from West Texas chef
A revered West Texas restaurant is expanding to Dallas: Called PV Deli, it's a spinoff of the much-loved San Angelo restaurant Peasant Village and will open in Preston Center, at 6130 Berkshire Ln., in what was previously a Marble Slab Creamery.
PV Deli comes from chef Jason Helfer, a graduate of the prestigious Johnson & Wales University who comes from a restaurant family.
He and his dad, chef Art "Pops" Helfer, founded The Peasant Village Restaurant in 1995 in a 1927 bungalow in San Angelo, where they showcase world-class cuisine from their extensive international travels.
They've earned acclaim, including spots on numerous top 10 lists from Southern Living, Texas Highways, and others.
The deli, which will be open 10:30 am-6 pm Monday-Friday and 10:30 am-3 pm on Saturday, will serve buffed-up sandwiches, wraps, flatbreads, soups, salads, and a variety of Southern-influenced mac 'n cheese choices.
Sandwiches come stacked nice and tall and include the Hall Of Fame with chicken, bacon, cheddar cheese, and avocado on wheat berry bread; and the Ladder with chicken, ham, salami, caramelized onions, Provolone, cheddar, spinach, banana peppers, black olives, tomato, chipotle mayonnaise, and Frank's Red Sauce on a jalapeno cheddar roll.
Mom's chicken salad features their signature marinated roasted chicken mixed with dill mayonnaise, celery, red onion, bell pepper, Romaine, tomato, and sliced almonds, served on a croissant.
A vegetarian wrap has avocado, basil pesto, and grilled vegetables on a sun-dried tomato tortilla wrap. Salads, dressings, and soups are made from scratch. The signature soup is the classic Champagne French onion soup topped with a bubbling Swiss and Provolone cheese crostini.
There's also a grab-and-go area with most of the menu items ready to roll.
Helfer, who hopes to get the deli open by October, says his sandwiches "are on a different stratosphere."
"Our passion and attention to detail shows in every bite of the sandwich from the high-quality meats and cheeses to the freshest produce available," he says.
