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    Craft Beer News

    Bankhead Brewing hops into Farmers Branch with ambitious food & beers

    Teresa Gubbins
    Oct 19, 2022 | 3:30 pm
    pizza beer

    Pizza and beer, doesn't get much better than this.

    Bankhead

    A Dallas-Fort Worth brewpub known for craft beer and good food to match is opening a new location: Bankhead Brewing Co., which made its DFW debut in 2016, is opening a location in Farmers Branch, in the buzzy Shops at Mustang Station Center at 13090 Bee St.

    It's a location with craft beer history: It was previously home to Cedar Creek Brewhouse & Eatery which closed in June. According to owner Vivek Rajbahak, it'll open in early 2023.

    Farmers Branch will be the third Bankhead location, following Fort Worth, which opened in 2021, and the original in Rowlett.

    Bankhead is the rare brewery that places as much attention on food and cocktails as it does its house-brewed craft beer. That can be seen on its menu with dishes that go beyond the usual pretzels (although they do have pretzels!).

    There are avocados stuffed with brisket. Jalapenos wrapped in prosciutto instead of run-of-the-mill bacon. A Kobe burger with blue cheese. Reuben with turkey pastrami, risotto with chicken & spinach, and fish & chips.

    Their specialty is pizza, baked in a wood-fired oven, in varieties such as meatball with ricotta, sausage with goat cheese, and a veggie with Brussels sprouts & artichokes.

    Signature dishes include their BLTA Dip, with bacon, spinach, artichokes, and Parmesan cheese served with flatbread triangles; the oversized Bankhead pretzel with beer-infused sriracha beer cheese soup & house mustard; and the Street Taco pizza, with fajita beef, white onions, cilantro, mozzarella, and salsa verde.

    Rajbahak, a former executive for Pabst, says that Bankhead's sophisticated food program sets them apart from breweries where food might consist of snacks or else be outsourced entirely to a food truck.

    "We opened with the idea of having a local brewpub with plates to share, and our food became so popular that it now plays a dominant role," he says. "We think about it like a pyramid; for many places, the focus is on the beer first and food second. We’ve inverted that model, with a focus on artisanal food. It's a big part of our story."

    Their beers are mostly classic in style, including lagers, wheat beer, IPAs, German-style pilsner, red ale, bock, and stout.

    Rajbahak is excited about the possibilities for the new location, which has two floors. The first floor will house their main dining room which will feature an open kitchen with a wraparound bar so that diners can watch the pizzas being tossed, plus a pet-friendly outdoor patio.

    The second floor will be home to a private event space with room for 74 inside plus a balcony patio overlooking Shops at Mustang Station.

    "We're particularly excited about the opportunity to host parties and corporate events, it adds another layer to the kinds of experiences we provide," he says.

    Part of the company lore is their name, from the Bankhead highway, one of the first transcontinental highways built in 1916 that ran from Washington D.C to San Diego. The route included 850 miles through Texas, many in the Dallas area -- known today by a different name: Interstate 30.

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    Stir Fry News

    Mom-and-pop Asian chain from Austin makes Dallas debut in McKinney

    Raven Jordan
    May 12, 2025 | 6:40 pm
    Fire Bowl
    Fire Bowl
    Fire Bowl

    A small Asian chain from Austin has entered the Dallas market: Called Fire Bowl Cafe, it's a small chain that has opened its first DFW location in McKinney, at 4060 W. University Dr. #300, in a new shopping center west of US-75.

    Fire Bowl Cafe was founded by husband-and-wife Gigi Lee and Daniel Pao in 1996 with a focus on customizable bowls prepared in sizzling woks. They have four locations in Austin and one in Colorado.

    Bringing the concept to McKinney is Dallas-based hospitality group DLC Restaurant Holdings (Firo Pizza, Craft Pies Pizza, Desperados), according to a release.

    “We are thrilled to bring Fire Bowl Café to McKinney and introduce our unique dining experience to the wonderful community here,” says CEO Mike Daniel in a statement. “Our mission is to ensure that every customer leaves satisfied and happy, and we can’t wait to share our passion for fresh, customizable Asian cuisine with our new neighbors in North Texas."

    To give it local flavor, they've partnered with Julian Rodarte, who co-founded Beto & Son, the Mexican restaurant at Trinity Groves in west Dallas, and also served as Trinity Groves' CEO. He was briefly executive chef at COSM at Grandscape and is currently culinary director for Dee Lincoln Concepts.

    The menu has a Pei-Wei vibe, featuring a mashup of Chinese, Thai, and Vietnamese cuisines, with favorites like edamame, spring rolls, crab rangoon, pad Thai, pot stickers, and lettuce wraps.

    There are noodle and rice bowls, topped with vegetables and choice of protein; and a make-it-your-way stir-fry where you choose from proteins like chicken, beef, shrimp, or tofu, tossed in a wok with vegetables, then combine it with your choice of "carb" — noodles, brown or white rice — and a wide selection of sauces, from teriyaki to spicy peanut to classic Chinese.

    Prices are $12-$14. They do not currently serve alcohol, but have plans for it at a future date.

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