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    Klyde Warren Park Tasting

    Savor shared plates at Klyde Warren Park's elegant new restaurant

    Teresa Gubbins
    Oct 11, 2013 | 3:45 pm

    Just two weeks into its opening, Savor, the high-profile restaurant at Klyde Warren Park, brought in some food blog folk to sample a few menu items and check out the new digs.

    Chef John Coleman walked the group through a few courses, beginning with fried calamari and shrimp and ending with a pretty medley of desserts to be shared. The restaurant is officially pegged as a gastropub, and that does mesh with its casual atmosphere and menu. But the decor feels minimalist and elegant.

    Architect Thomas Phifer did the pavilion; Bill Johnson of the Johnson Studios in Atlanta did the interior. The restaurant is a chrome-and-glass stunner with an entire outer shell made of glass, to enable views of Klyde Warren Park.

    Clad in white marble and pale wood, the guts of the restaurant — kitchen, wine storage, restrooms — form a core at the center. Dining spaces surround the center, with another circle of seating on the patios that ring the exterior. The bar forms a dramatic oval with a shelf of liquor bottles floating overhead.

    One cool thing: There are three wines on tap, including a Chardonnay, Cabernet and rose, which Coleman happily predicted would significantly reduce the amount of waste.

    Dishes sampled exemplified Coleman's approach of keeping things simple but good.

    • A tomato-burrata salad had heirloom tomatoes, cubes of watermelon dusted with chile, soft burrata cheese and a green "mole" verde.
    • Cornbread crab cakes were made from Jonah and blue crab, served with avocado, mango and pickled red onion slaw. A Thai curry sauce included corn puree that added sweetness and texture.
    • Roasted salmon had been smoked and cured in bourbon; it came with fennel and apple chutney over a base of celery-root puree.
    • Braised short rib was accompanied by cheddar mac and cheese, featuring ear-shaped orecchiette pasta.

    Other menu items include deviled eggs, pork belly meatballs, flatbreads, salads, gnocchi, scallops, roasted chicken, and shrimp and grits. Prices range from $7 to $17 for shared plates and starters, and $19 to $27 for entrees.

    Desserts by pastry chef Julie Vorce, who worked with Coleman at the Ritz-Carlton, are a crazy medley, served in mini form at $3 apiece, to be shared by the table. They include German chocolate cake, ice cream sandwich, pop tart, chocolate-peanut-butter pretzel bite, banana split, yuzu tart, spiced pumpkin trifle and crème brûlée.

    For now Savor is open for dinner, with lunch hours coming in a few weeks.

    Chocolate-peanut butter pretzel bite.

    Savor, Klyde Warren Park
      
    Photo by Teresa Gubbins
    Chocolate-peanut butter pretzel bite.
    unspecified
    news/restaurants-bars

    Bread News

    Award-winning Dallas bakery scores storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into its first storefront space at the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    Now they will have a brick-and-mortar location.

    Their current menu changes weekly, with breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, and salted rye chocolate chip cookies. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking, plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers on women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using eco-friendly packaging.

    East DockEast Dock Courtesy rendering

    They'll fit right in at East Dock, a former industrial building that was built in 1915 and is being thoughtfully refurbished with a goal of creating an 18-hour campus: coffee in the morning, daytime operators such as offices, studios, and restaurants, then bars and entertainment at night.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. While there is no fee, they're welcoming donations to their cause; get tickets here.

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