Dirk News

Dirk Nowitzki-themed biergarten to open at Dallas-Fort Worth Airport

A bar dedicated to Dirk Nowitzki.

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A one-of-a-kind eating-and-drinking option with celebrity cachet is landing at Dallas-Fort Worth International Airport: Called Nowitzki Restaurant, it's a culinary collaboration between Dirk Nowitzki, former player and special advisor for the Dallas Mavericks, and D&B Mitchell Group, a Dallas hospitality company known for its portfolio of dining concepts located in non-traditional settings.

The restaurant will be at Terminal C where it will feature a full bar with beer, wine, and snacks.

According to a spokesperson from DFW Airport, it'll open in summer 2023.

"This has been in the works for a few years," says a D&B Mitchell Group spokesperson. "Our company founders Derek Missimo and Don Mitchell met Dirk and shared their idea of creating a restaurant around him and his brand. He liked the idea."

They reached out to local airports including DFW, who loved the concept of a kiosk inspired by one of Dallas' most beloved sports figures and local celebrities.

"He is an ambassador for Dallas," the D&B spokesperson says.

Nowitzki is also no stranger to the craft beer world, even inspiring a beer called "The Big German," a kolsch made by Rollertown Beerworks, the Celina brewery from Ben Rogers and Jeff "Skin" Wade, famous for "The Ben and Skin Show" radio show they've hosted for nearly two decades.

D&B says they'll have The Big German on tap, along with four to five other beers on tap and some in bottles, plus mixed drinks, wine, and a few snacks that pair well including charcuterie boards and soft pretzels.

Founded in 2004, the D&B Mitchell Group owns and operates restaurant brands at airports throughout the U.S. including DFW Airport and Phoenix Sky Harbor International Airport, such as Banh Shop and International House of Pancakes.

The restaurant will boast Nowitzki-inspired decor, including Dirk-themed photos and memorabilia, plus TVs with the capability to play highlight videos of Nowitzki from his career.

There may also be merchandise available such as T-shirts, beer steins, and other mementos.

Mobile ordering will be available so that items can be shipped directly to a passenger's home if they don’t want to carry it with them on their flights.

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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 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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