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    Pickleball News

    Restaurant with rotisserie chicken and pickleball paddles to Grapevine

    Teresa Gubbins
    Sep 21, 2021 | 9:23 am
    Chicken N Pickle
    The centerpiece of their menu is chicken.
    Photo courtesy of CNP

    The unusual restaurant-entertainment concept Chicken N Pickle is expanding its Texas footprint with a new location in Grapevine.

    The concept, which combines a restaurant with pickleball courts, will open at Delaney Vineyards, the winery reminiscent of an 18th century French chateau.

    According to a release, the facility will open in early 2022.

    Grapevine will be the third location in Texas and the eighth overall Chicken N Pickle, which was was founded in Kansas City in 2016. They also have locations in Wichita, Kansas; San Antonio; and Oklahoma City, and have three more set to open in the next few months including a location in Grand Prairie, which broke ground in early 2021.

    Pickleball is a paddle sport where two to four players hit something resembling an enlarged whiffle ball back and forth on a court. Think of it as a combo of ping-pong, tennis and badminton, with a few variations. First-timers and advanced players can have fun playing at Chicken N Pickle.

    Pickleball is a fast-growing sport most commonly played as doubles on a court that's half the size of a tennis court, with an oversized ping pong paddle and a plastic ball. The rules are a mix of tennis and ping pong.

    The Grapevine facility will host pickleball clinics for beginners or advanced players and pickleball tournaments.

    Does it seem weird to have pickleball courts on the grounds of a winery that is reminiscent of an 18th-century French chateau? Not to William D. Tate, mayor of Grapevine.

    "We couldn't be happier to see Delaney Vineyards entering a new chapter with the addition of Chicken N Pickle,” Tate says in a statement. "This property is instantly recognizable in our city, and Chicken N Pickle will be a premier family entertainment destination and a point of pride for us."

    Chicken N Pickle is timely in that it's an indoor/outdoor complex, which is a big post-pandemic trend. It incorporates a restaurant-sports bar with pickleball courts and indoor/outdoor games for all ages, promoting fun, friendship, and community.

    Chicken N Pickle Grapevine will be equipped with bars, pavilions, multiple dining areas on the main floor, a rooftop dining experience, and outdoor tables. The main dining area will be big enough to accommodate corporate and social events, lunch meetings, large rehearsal dinners, and team-building events.

    The venue will feature numerous indoor and outdoor pickleball courts, shuffleboard and Bocce ball courts, and a variety of lawn games.

    The menu spotlights wood-fired chicken, available in four different seasonings along with pork and beef sandwiches, salads and protein bowls, fries, and tots.

    They're also into giving back, says Bill Crooks, Chief Experience Officer.

    "We say 'our hearts are local' because we support the communities we serve through philanthropy and through our business practices," Crooks says. "We are thrilled to become a part of the Grapevine community."

    openings
    news/restaurants-bars

    Chutney News

    Ambitious Indian restaurant Jashan opens at Plano's Legacy North

    Teresa Gubbins
    Dec 2, 2025 | 3:09 pm
    Jashan
    Jashan
    Jashan

    An ambitious new Indian restaurant with a one-of-a-kind menu offering has opened in Plano: Called Jashan, it's an upscale spot showcasing dishes from multiple regions of India and is now open at 7401 Lone Star Dr. B120 in Legacy North, in the former Farm + Feed space.

    Jashan is from first-time restaurateur Prasanna Singaraju, and stars chef Ashish Bhasin, one of India’s prominent regional cuisine specialists, with chef Ramesh Thangaraj, who are bringing flavors from cities and regions across India.

    • Lucknow: in northern India, there are galouti and kakori kebabs, featuring minced meat with spices; sheermal, a flat sweetbread; nihari, a slow-cooked stew considered the national dish of Pakistan; and chaats layered with yogurt and chutneys
    • Delhi: the capital city that's home to street foods like stuffed paratha flatbreads; crisp fried potato tikkis with chutneys; chole kulche — like a chickpea slider, and kebabs cooked over charcoal
    • Hyderabad: a one-pot porridge called haleem; a rice casserole called dum biryani, a lamb dish called pathar ka gosht, and mirchi ka salan which are curried chile peppers — all highlighting the region’s love for spice and slow-simmered dishes
    • Chennai: Favorites in this southern India city include Chettinad pepper chicken, meen moilee (fish stew), prawn curry, nethili fry (fried anchovies), paired with idiyappam noodles, appam crepes, and coconut rice

    Starters include

    • Lucknavi Paneer Tikka - Soft paneer cubes in a tangy masala
    • Malabar Crab Cakes - crab meat mixed with curry leaves and mustard seeds, pan-fried and served with mint chutney
    • Awadhi Seekh - minced lamb seasoned with a blend of Awadhi spices, skewered and grilled
    • Demystified Samosa - layers of crunchy samosa, potato masala topped with safed matar (white peas), yogurt, and chutney

    Main courses include

    • Kacche Gosht ki Biryani - Basmati rice and goat in Nizami spices
    • Konkani Seafood Curry - a coastal delight featuring scallops and cod in a spicy tangy coconut curry flavored with tamarind and curry leaves
    • Malabar Parotta with Kerala Beef Curry - flaky, layered flatbread served with a spicy beef curry
    • Goan Lobster Rassa - Lobster tails in a spicy Goan curry with flavors of coconut, tamarind, and a special Goan masala
    • Nalli Gosht Roganjosh - leg of goat in a creamy tomato and onion gravy

    Omakase
    For those seeking something truly unique, Jahsan also offer the Dil Se menu — an omakase-style tasting, available in 7- or 13-course versions, featuring a procession of these flavors, letting guests discover the stories of these cities in one visit. The 23-course version is $175.

    Beverage and decor
    The beverage menu is overseen by mixologist Brian Van Flandern, who collaborated with Singaraju to create cocktails with Indian herbs, spices, and flavors. They include the Masala Martini, a spicy twist on the classic martini; Tamarind Margarita with tequila and tamarind; and the Saffron Spritz with Prosecco, saffron-infused syrup, and club soda.

    Wine Director Rudy Mikula and Sommelier Antu Chowdhury have assembled a substantial wine-by-the-glass list, as well as a variety of wines from around the world, including Italy, France, the US, Australia, Spain, Argentina.

    Desserts include Rasmalai Tiramisu, a fusion of Italian tiramisu and Bengali rasmalai, layering mascarpone cheese with cardamom-flavored sponge cakes, soaked in rasmalai milk; Saffron Pistachio Kulfi Indian ice cream with saffron and pistachios; and traditional gulab jamun, small dumplings drizzled with saffron syrup.

    The 8,200-square-foot space features amber lighting and design elements inspired by Indian craftsmanship. A chef’s table and multiple private dining spaces provide additional choices for guests looking for something unique.

    “Growing up, meals brought us together, creating moments that formed who we are,” says Singaraju. “Building Jashan comes from the desire to extend these moments; bringing these traditions to Dallas is both an honor and a responsibility I take very seriously. I believe in working with people who see the purpose behind every detail, and Jashan is guided by this belief, bringing India’s kitchens to a place where guests can find a piece of that familiarity and memory on the table”

    openings
    news/restaurants-bars
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