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    Walkable News

    Plano's new mixed-use Assembly Park adds 3 new food concepts

    Raven Jordan
    Teresa Gubbins
    Oct 14, 2024 | 2:03 pm
    Assembly Park

    Assembly Park in Plano.

    Rendering courtesy of Assembly Park

    A new mixed-use development in east Plano has signed on three new restaurants serving beer, tacos, and coffee. The development is Assembly Park, a project from real estate investment/ development company Triten Real Estate Partners going into the former Plano Market Square Mall at 1717 E. Spring Creek Pkwy., due to open in spring 2025.

    Triten has partnered with Blender Brands, a Dallas hospitality group, to open three new concepts:

    Assembly Icehouse will introduce a casual, family-friendly dining experience reminiscent of a sports bar. At 4,850 square feet, the icehouse will include a large, full-service bar, more than 20 TVs, and an oversized and covered outdoor patio with dining and lounge seating that offers direct views to the development’s central park, where kids can roam and play freely. Two 15-foot LED screens will also be on display both inside the main dining area and positioned in view from the park on the outdoor patio.

    Tacoro will operate as a quick service, pick-up and go Mexican restaurant and taqueria. At 2,000-square-feet, the space will feature an elevated, full-service bar serving blended margaritas and a vast collection of tequila and mezcal. Light seating options will also be included within the space for those wishing to dine in.

    Cliff Coffee finds its inspiration from the striking landscapes experienced when exploring America’s southwest region. Locally sourced baked goods and coffee will be available for purchase. With warm tones and textures and soft seating options integrated throughout, this 2,000 square foot coffee shop is intentionally designed to encourage students, workers and guests to relax and stay a while.

    Blender Brands consists of business owners Jacob Cox and Danny Wilson, whose previous concepts have included Pharmacy Soda Shop and Select Start. JR Muñoz, owner of Deep Ellum’s neighborhood restaurant Will Call, is also involved.

    In a statement, Cox calls Assembly Park a "game changer."

    “As members of the local community, we recognized the shortage of nearby opportunities where kids can run free, parents can relax, and groups of friends can gather,” he says.

    Muñoz will oversee the development of the culinary concepts for each new restaurant and organize ongoing events.

    Plano Market Square Mall is a 300,000-square-foot shopping mall that was built in the 1980s. Triten acquired it in 2021 with the goal to create a walkable mixed-use neighborhood featuring dining and retail, creative office, and urban-style living options with a connection to the outdoors, centered around a freshly planted park and event space. It includes the Annabel at Assembly Park, an apartment community with 304 units that opened in summer 2024.

    Triten Real Estate Partners founder Scott Arnoldy says they're "thrilled to partner with a local hospitality group to bring three unique food and beverage concepts to Assembly Park and the east Plano market."

    “Jacob and Danny’s vision for these new concepts perfectly align with the original goals we set when developing this property – to create a work, live, play destination, positioned to appeal to a diverse range of community members,” Arnoldy says.

    Triten is also redeveloping Work/Shop, the 200,000-square-foot mixed-use site on Belt Line Road in North Dallas.

    coffeebeertacosopenings
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    Hummus News

    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    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 from 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," says Yaser in a statement. "We wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis."

    Mak went to college to study 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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