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    Vegan News

    New restaurant at Dallas’ Trinity Groves modernizes vegan dining

    Teresa Gubbins
    Oct 12, 2016 | 9:22 am

    A giant step for vegankind takes place with V-Eats Modern Vegan restaurant, opening in the West Dallas restaurant incubator Trinity Groves.

    V-Eats goes into the space formerly occupied by Sugar Skull Cafe, and comes from Troy Gardener, previously of Samson's Hot Dogs. Gardner witnessed first-hand Dallas' growing market for vegan fare at Samson's when he introduced a vegan hot dog, then hosted a series of vegan three-course dinners.

    Vegan food was pegged as a global trend for 2016, and Dallas-Fort Worth is right in step, from the arrival of Amsterdam Falafelshop​, the veg-friendly fast-casual restaurant from Washington, D.C., to the expansion of Cinnaholic, the gourmet/vegan cinnamon roll concept that was featured on Shark Tank.

    A cart serving vegan ballpark snacks was launched at Globe Life Park in Arlington. El Palote Panadería, a Mexican bakery in Pleasant Grove, began serving the best vegan tacos in Dallas. And DFW's iconic vegan restaurant, Spiral Diner, is opening a third branch in Denton.

    V-Eats has a mild upscale vibe, with a menu that combines steakhouse-style dishes with pizza, pasta, salads, and catchy starters such as fried pickles and Frito pie. Gardener is joined in the kitchen by John Mercer, the former Whole Foods chef who hosted frequent vegan events, and raw vegan chef Evita Tezeno.

    There's beer and wine, a full bar, and one of the best patios in Trinity Groves. The space feels clean and modern, with eye-catching green stools.

    Vegan restaurants generally fall into two categories: those that do vegan versions of meat, as V-Eats does, and those that skip faux meat entirely. V-Eats has a "steak" made from seitan, thick and juicy, with mushrooms and brown gravy, mashed potatoes, and broccolini. Penne comes with house-made vegan sausage, nicely crumbly, and shiitake mushrooms in a spicy tomato sauce with pesto. A pizza is topped with sausage and chunks of smoked artichoke.

    The kitchen is using novel techniques like dehydration to execute dishes such as sushi, a persuasive knock-off in which tomato stands in for raw fish. They're also making aged cheeses. There's a burger and a "BVQ" brisket sandwich, and non-meat items such as lasagna and a "beggar's purse," with spinach and potato in a crisp phyllo dough shell.

    Prices are moderate; the most expensive entéees top out at $15. No firm opening date has been announced, but the target is mid-October.

    V-Eats Modern Vegan does a convincing rendition of steak, mashed potatoes, and broccolini.

    V-Eats
      
    Photo by Marc Lee
    V-Eats Modern Vegan does a convincing rendition of steak, mashed potatoes, and broccolini.
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    Food and Drink News

    Artsy eatery Allegory Kitchen makes for a night out in Grand Prairie

    Raven Jordan
    Jun 12, 2025 | 5:26 pm
    Allegory Kitchen
    Allegory Kitchen
    Shrimp at Allegory Kitchen

    An artsy restaurant and bar has debuted in Grand Prairie: Called Allegory Kitchen and Bar, it’s in a former event venue space at 2601 W. Jefferson St., where it opened in February.

    Founders Ronnie Harris and Anthony Griffin have pooled their extensive hospitality experience on this new venture. Harris spent the past 30 years in airport concessions at airports such as DFW Airport, while Griffin comes from hospitality in Alabama.

    "We kind of stumbled on doing the restaurant by default because we wanted to open a hookah lounge and serve liquor," Harris says. "We couldn't serve liquor and no food, so it transitioned to us becoming a restaurant."

    To that end, they retained Atlanta-based chef and restaurateur Carlos Brown who helped create the menu. Harris and Griffin are now leading the concept which continues to evolve.

    It started as a fine dining concept with brunch, but they’re adding more casual Southern and comfort food dishes. Menu items include Southern fried catfish, a half-pound burger, grilled pork chop, and roasted half chicken. There are also vegan options such as roasted butternut squash tabouli with caramelized onion vinaigrette, chili flakes, mint leaves, almonds, and arugula, served with wild mushrooms and herb quinoa.

    Small plates include three cheese lobster mac & cheese, Carolina pan-seared crab cakes, and collard green spring rolls filled with collard greens, onions and peppers, then deep-fried.

    Sides are on upscale: pork belly Brussels sprouts, garlic parmesan truffle fries, sauteed haricot vert (French green beans), and sweet potato apple hash.

    They have a full bar with domestic and imported beer, wine, and signature cocktails.

    “My number one specialty is the Sexy Allegory — it has a cognac base and mix of blueberries and blackberries,” Harris says. “We can satisfy any palate with our beers, and we have a wine wall with the best of the best, such as pinot grigio and cabernet."

    The atmosphere is lively and colorful with plush seating and floral wall murals. There’s booth and table seating with white marble tables and jewel-toned chairs and booths. The chandeliers over the bar are a visual treat, have white feathers arranged like a blooming flower.

    As if food and drink are not enough, they offer more reasons for a night out with events almost nightly, including poetry night, live jazz from a saxophonist, and more.

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