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    Drinking Diaries

    Boxwood Tap+Grill offers Uptown Dallas a post-grad evolution from TABC

    Jonathan Rienstra
    Dec 20, 2013 | 5:03 pm

    When Thomas Avenue Beverage Company closed nearly a year ago, hundreds of Brooks Brothers-clad fraternity guys suddenly cried out in terror. There would be no more Vegas Bombs for sorority gals in riding boots, no Miller Lite stains on Vineyard Vine button-downs. It was a truly dark time.

    The truth is that TABC was a chaotic dump.

    Sure, it was a slightly more mature version of The Aardvark in Fort Worth or 311 in Austin, and that attracted a certain culture of, well, the description of the crowd depends on your opinion on Greek life. The inside of TABC was a dark, dirty mess that lacked the charisma of a good dive bar, and the prices were more in line with well-kept establishments in Uptown.

    The inside of TABC was a dark, dirty mess. Boxwood Tap+Grill is a welcome facelift.

    Still, it was hard to argue with the patio. Despite the late-night debauchery happening inside on the weekends, the multitiered patio felt pleasant and cozy, thanks to a giant tree sprouting up amid the tables. It was certainly the jewel of TABC.

    So when the restaurant-bar bit the dust over a dispute with the Realtor, there was the question of just what might inhabit the prime real estate at Thomas and Allen. Enter Tommy DeAlano and a bevy of co-owners who completely renovated the inside to create Boxwood Tap+Grill. It was a welcome facelift.

    In place of the awkward horseshoe bar that created more bottlenecks than it served, the group installed a simple, straightforward bar against the wall, filled in the space with tables that didn’t wobble, and put up taps of good beer.

    Granted, there’s still Bud Light taking up space, but it now competes against the likes of locals such as Revolver and Peticolas, as well as out-of-state options from Left Hand, Oskar Blues and Boulevard.

    It’s refreshing to see that quality beer gets premium positioning, considering the tap wall is limited to 10 options. But that small selection is equally welcome at a time when the quantity of taps at certain bars threatens to overwhelm. At Boxwood, quality wins out when it could’ve easily been ignored.

    The exposed brick walls no longer seem dingy, but part of a concerted aesthetic for bohemian chic against ornate green wallpaper and golden tin ceiling above the clean veneer of the bar. In place of a dirty carpet is hardwood floor. It feels like a smaller space at first glance, but the design makes it inviting and open. It's decidedly grown-up after the grunge of TABC.

    And there’s still the glorious patio out back, only now it feels less like a bipolar departure from the interior. It actually makes sense that this place would have such a nice outdoor area, because the inside of Boxwood matches it.

    This is not to say that Boxwood doesn’t get down on the weekends. It’s just that although the crowd has a a similar makeup to TABC’s — you can see it in all the North Face vests — it has grown up a bit with Boxwood. It’s the inevitable step from “I graduated last year” to ordering a water after your second beer. You can still order shots here (ain’t nobody allergic to cash money), but it seems a bit foolish when they sell pitchers of Texas Juleps.

    Because it’s not a symptom of functioning alcoholism if it comes in a pitcher. My pledge trainer taught me that.

    Boxwood offers an evolved experience to the space's previous inhabitant, TABC.

    City Council
      
    Courtesy photo
    Boxwood offers an evolved experience to the space's previous inhabitant, TABC.
    unspecified
    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
    news/restaurants-bars

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