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    The raw way

    Vegan-friendly Be Raw Food and Juice thrives in Preston Center with new ownerand chef

    Teresa Gubbins
    Jan 18, 2013 | 9:30 am
    • Coconut-kale enchiladas are the top seller at Be Raw Food and Juice.
      Photo by Marc Lee
    • Owner Paula Sepulvado has given Be Raw Food and Juice a new sense of stability.
      Photo by Marc Lee
    • "Pasta" at Be Raw is made from zucchini.
      Photo by Melisa Ambers
    • Be Raw's chocolate cheesecake is surprisingly decadent for a vegan dessert.
      Photo by Melisa Ambers
    • Be Raw Food and Juice is in a tranquil storefront in Preston Center.
      Photo by Marc Lee
    • Be Raw juices and elixirs are also popular.
      Photo by Melisa Ambers
    • Rawkos Tacos at Be Raw Food and Juice.
      Photo by Melisa Ambers

    With vegetarian dining earmarked as one of the dining trends of 2013, it's hard to think of a better place to do that than Be Raw Food and Juice Bar. This restaurant in Preston Center had a rocky journey in its early days as Bliss, but the ride turned smooth in July 2012, after owner Paula Sepulvado came on board.

    Sepulvado was a former customer and raw-food fan who cared so much about ensuring that Dallas has a raw-food restaurant that she bought the place from former owner Dee Pisarro. (After her purchase, she changed the name to Be Raw.) Though her background was in real estate, she had management skills and was able to retain the kitchen staff.

    "I wasn't a restaurateur, but we already had the people in place to make great food," she says.

    OOwner Paula Sepulvado and new chef Evita Tezeno want to expand the menu options to include nightly chef's specials and intend to create a pre-packaged to-go area.

    A raw diet consists of fruits, vegetables, nuts, grains and legumes, none of which are cooked. The benefit of raw is that, by not cooking them, you retain more of the nutrients. Raw chefs perform magic, using dryers and soaking ingredients to transform them into surprisingly rich dishes.

    Be Raw's menu includes tacos; a burger made from sunflower seeds; "pad Thai," with noodles made from zucchini; and the No. 1 best-seller, coconut kale enchiladas. The restaurant also has decadent desserts, such as cheesecakes made with ground-up cashews. The juices and elixirs are also popular.

    Experiencing a rush of New Year's resolution customers, Raw brought in new chef Evita Tezeno, who worked for Bliss in 2008, and who has also nurtured a career in Dallas as an artist.

    Tezeno has been a vegan for more than 20 years. Faced with limited options around Dallas, she developed her own recipes, based on principles found in cookbooks and online. She left Bliss in 2009 and took a break from the restaurant life, but she still does a vegan cooking show called Taste of Paradise, which can be found on D2Dnetwork.tv and on Vimeo.

    "But I'm glad to be back in the kitchen," Tezeno says. "I've always been a proponent of vegan and raw eating."

    She and Sepulvado are satisfied with what's on the menu but want to expand the options. They plan to offer nightly chef's specials of a caliber similar to the coconut kale enchiladas, which were Tezeno's invention. Sepulvado is also going to expand the kitchen and create a pre-packaged to-go area.

    "Since January 1, the restaurant has been full, and it's all we can do to keep up," Sepulvado says. "But even without the New Year's burst, our kitchen has always been too small."

    unspecified
    news/restaurants-bars

    Coffee News

    New coffee concept from Florida to open 3 locations in the Dallas area

    Raven Jordan
    May 13, 2025 | 3:03 pm
    Qargo Coffee
    Qargo
    Qargo coffee and pastry

    An Italian-inspired coffee shop is coming to Dallas-Fort Worth: Called Qargo Coffee, it's a chain from Florida that will open three DFW locations in summer 2025.

    The cafes will be at the following addresses:

    • Grand Prairie: 7501 Lake Ridge Pkwy. at Lake Ridge Center
    • Irving: 3990 N. Belt Line Rd. in a former Wendy's
    • Fort Worth: NWQ of I-35 and Basswood Blvd. #100

    Qargo Coffee was founded in Miami by Sam Shenouda and Bernadette Bastorous, along with development manager Mark Bastorous, who opened their first store — a kiosk in Tampa International Plaza — in 2022. There are currently more than a dozen locations in Florida, California, Michigan, Ohio, and Washington D.C., as well as one in Edinburg, Texas. (The company is also the subject of a complaint by the Federal Tarde Commission for failing to disclose information required by the Franchise Rule, a case that is still pending.)

    Their menu features coffee and desserts with an Italian theme including a partnership with Lavazza, the iconic Italian coffee roaster, for all of its coffee products.

    Menu items include cold brew, boba tea, seasonal drinks, plant-based Lotus Energy drinks, and drinks crafted for pets such as sweet potato puree topped with whipped cream.

    They also serve all-day breakfast items such as breakfast and lunch sandwiches, pastries, tiramisu, chocolate ganache cheesecake, French macarons, and mini Dutch pancakes topped with chocolate syrup, powdered sugar, and whipped cream.

    Each location also customizes offerings with regionally inspired beverages and food items.

    Introducing the concept to DFW is franchisee Kushal Bastakoti, an art gallery owner who has owned and operated cafes in Dallas and Fort Worth, such as boba tea and specialty drinks shop Feng Cha, for 10 years.

    Bastakoti says he found the brand appealing because of how it uses art as a way to connect the community and also to share some of the art found at his gallery, Kush Art Gallery and Lounge in Fort Worth.

    "Each location will be feature an open show art gallery and activations inside in addition to drive-thru ordering," Bastakoti says.

    coffeeopenings
    news/restaurants-bars

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