Jumping Java

Buon Giorno jacks up DFW coffee scene with obscure espresso machine

Buon Giorno in Grapevine is raising the coffee stakes.
Photo courtesy of Buon Giorno
Buon Giorno's David Clarke and his magical espresso machine.
Photo courtesy of Buon Giorno

Grapevine coffee spot Buon Giorno Coffee is taking us to the next level of coffee geekdom with its acquisition of a new espresso machine that's even more obscure than Marzocco.

The new machine is manufactured by Londinium, a company in England, and represents a kind of anti-technology artisanship. Although news about a coffee machine may seem more technical than most cappuccino drinkers care about, it ultimately improves our coffee savvy and creates a richer, more interesting local java scene.

"It's a bit retro. It's very straightforward. That's the beauty of it," says owner David Clarke.

The machine takes a step back from automation to a more manual method, which is what attracted Buon Giorno owner David Clarke.

"Previously, I had the more standard electronic machines, but I wanted to go one better," he says. "I wanted to get my espresso the way it was made in Italy in '40s and '50s, when they used these mechanical devices.

"It presses the hot water using a mechanical system so the pressure is more evenly spread over the ground coffee. You're not relying on electronics. It's a bit retro. It's very straightforward. That's the beauty of it."

According to the manufacturer, the design is a "lever" or "manual" style, inspired by the famous Faema and Gaggia machines whose history and Italian provenance give them a romantic cachet.

But beyond aesthetics or nostalgia value, lever espresso machines can be more reliable and easier to service than the higher-maintenance Marzocco machines that have become trendy lately.

Lever machines such as Londinium also reportedly make better-tasting drinks. Hot water is forced through the espresso at a more consistent pressure than the newer electric pump machines. Commenters on coffee-themed website CoffeeGeek are calling it "the dream machine."

Clarke went to the factory in Birmingham, England, to test the machine.

"I've been around coffee for 35 years, and I know most of the machines that go on the market," he says. "I always make a mental note of what machine people are using; that's just something I do. This machine is unique because it allows you to go back to the way it was done in the first place."

Best for Clarke is the positive feedback he's received. "It's been popular with my customers. Many feel like it has gone to a whole new level," he says.

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Hummus News

Revered family-owned Mediterranean restaurant debuts in North Dallas

Samantha Marie Photography

Zon Zon food spread

An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's hospitality group Yela Concepts led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

According to a release, it'll open on December 22.

Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

"We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

“The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting - we wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis,” says Yaser in a statement.

Mak went to college to sudy biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

"Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

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