AQ News

Dallas chef 'AQ' leaves Jose to form new Mexican restaurant venture

Elidi Dallas

There's food & beverage news from three well-known Dallas hospitality figures: A new company called Oh Hi Hospitality has been formed by chef Anastacia "AQ" Quiñones-Pittman, along with partners and longtime colleagues Victor Rojas and Carlos Marquez, with the purpose of opening their own restaurants.

According to a release, it'll start with Eledi, a new restaurant opening "in the heart of Dallas" at an address still to be identified, set to debut later this year. Quiñones-Pittman will serve as Culinary Director, with Rojas as Director of Operations and Marquez as Beverage Director.

All three worked together at José, the Mexican restaurant at 4931 W. Lovers Ln.; Quiñones-Pittman and Rojas will leave Jose on May 5.

Quinones-Pittman calls Eledi "the culmination of our friendship and the many years we’ve spent working together."

"The concept reflects our passion for culinary and hospitality excellence and our belief that the best restaurants are rooted in tradition, family, community and cooking with heritage," she says.

A graduate of the Culinary Institute of America, Quiñones-Pittman was most recently the longtime chef at José, and previously worked at Dallas restaurants such Komali, Cedars Social, Victor Tango, Alma, and Oddfellows; prior to that, she worked in kitchens in San Francisco.

Rojas is a familiar face in the fine-dining world, having served as general manager for three Stephen Pyles concepts, including San Salvaje by Stephan Pyles, as well as The French Room at The Adolphus Hotel, Bullion, The Gaylord Texan Resort and Convention Center in Grapevine, and The Renaissance Dallas Hotel (formerly Stouffer Hotel).

Eledi team Team Elidi: Victor Rojas, Anastacia "AQ" Quiñones-Pittman, and Carlos Marquez.Courtesy photo

Marquez is a native of Mexico City who began his career at the pioneering Knox-Henderson bar and restaurant Victor Tangos, before joining José as Beverage Director where he helped develop the restaurant’s wine, spirits and cocktail program, known for its agave spirits and for employing a range of innovative and experimental techniques, flavors, and presentations.

Quiñones-Pittman is developing Eledi’s menu, which will be informed by her knowledge and legacy of reinventing and reinterpreting Mexican culinary techniques and flavors. Live-fire cooking will serve as a key component.

“With Eledi, I am focused on developing a culinary program and style that transcends boundaries,” says Quiñones-Pittman. “While my background and passions are anchored in Mexican techniques and flavors, my goal is to avoid being defined by one genre. My approach is to stay true to the spirit of the cuisine while allowing it to grow and evolve, letting every dish be shaped by the people who cook it and the communities that enjoy it.”

The fact that they are not divulging the street address could mean they possibly do not have a lease signed yet. Or maybe the address is home to another restaurant still open, that's going to be replaced? Intrigue.

The name Eledi is derived from the names of Quiñones-Pittman’s mother (Elena) and her husband’s mother (Diana) and represents the important roles family, tradition and legacy play in inspiring the concept.

“We hope to create a place that is as warm and inviting as having family dinner at home,” says Rojas. “From guests to staff, we want everyone who comes through Eledi’s doors to know that they are valued, loved, respected and appreciated. We want to build a soul that you can feel from the inside out, whether you are dining with us or working alongside us. Everything about what we are doing is intentional and designed to embrace our local culture and community.”

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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