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    Belly Rub

    Oak owners resurrect old Bowery space in Uptown as sexy, social Belly & Trumpet

    Jennifer Chininis
    Feb 10, 2013 | 10:33 am

    UPDATE: Belly & Trumpet opens February 14.

    ---

    Just when you post an update on what’s happening on the Dallas dining scene, another news release lands in your inbox. Belly & Trumpet, a new restaurant that replaces the short-lived haute hot dog joint The Bowery, opens later this week for dinner service.

    Co-owners Tiffanee and Richard Ellman of Oak, along with fellow co-owner John Paul Valverde of Coeval Studio — and the recently opened Outpost American Tavern, which replaced Campo Modern Bistro — revamped the the little house on McKinney Avenue. Then they tapped Oak chef de cuisine Brian Zenner to create the menu of “very elegant and simple food,” as Richard describes it. “We want the ingredients to speak for themselves.”

    But the man actually manning the stove is sous chef Rudy Mendoza, a Dallas native and Zenner’s former colleague from the Rosewood Mansion on Turtle Creek. Speaking of the Mansion, general manager Adam Karpf also did time there, although most recently he was the manager at the Michelin-rated Spiaggia in Chicago.

    “Social” goes beyond simply sharing plates. Owner Richard Ellman expects Belly & Trumpet’s vibe to be more high energy than its subdued sibling, Oak.

    “We’re taking a more social approach,” Richard says of Belly & Trumpet’s shared-plate concept, which suits the intimate-house setting. Price points start at about $7 and run up into the $20s, to encourage exploration of a rotating selection of dishes, which may include yellowfin tuna with chayote squash and long beans or Niman Ranch pork belly with kimchee, daikon and chicharrón.

    “It’s not a place where you order an appetizer, entrée and dessert,” he says.

    But “social” goes beyond simply sharing plates. Richard expects Belly & Trumpet’s vibe to be more high energy than its subdued sibling, Oak. He describes the décor as progressive, maybe even a little avant-garde. “There’s lots of emotion in the color,” he says. “It’s definitely not conservative. Your eyes open a little wider when you’re in there.”

    Ellman calls Belly & Trumpet a destination place, one that transports diners away from its McKinney Avenue address. “Hopefully you’re not going to feel like you’re on McKinney Avenue. Anyone who lives in Dallas knows what McKinney Avenue is all about. [Belly & Trumpet] is a total experience. It’s about the décor, the music, how you’re treated by the servers.”

    Speaking of the location, Ellman admits that The Bowery wasn’t suited to the neighborhood, where there was pressure to build up the bar business, and a low price point plus high rent made little financial sense. Oh, and there was that pesky problem that people thought it was only a hot dog joint.

    “We almost branded it too well as a hot dog place,” he says. “You can’t get away with a very targeted offering like that in Dallas. This is not New York. This is not LA.”

    Eventually they had broadened the menu to include a “great Wagyu burger” and “some nice salads,” he says. “We had really killer food. We had the menu and the concept where we wanted it to be, but it wasn’t the best spot for it.”

    So they packed up everything and put it away, to be dusted off when the right real estate comes along. Richard says they are looking at more family-friendly locations in areas like Frisco and Plano.

    When asked if he thinks Dallas is a hot dog town, he says, “I think there is a place for hot dogs. But there’s not a place for hot dog-only offerings.”

    Richard and Tiffanee Ellman, owners of Oak and the upcoming Belly & Trumpet.

    Richard and Tiffanee Ellman
      
    Photo by Ashley Garmon
    Richard and Tiffanee Ellman, owners of Oak and the upcoming Belly & Trumpet.
    unspecified
    news/restaurants-bars

    Ice Cream News

    Kwality Ice Cream shop to bring creamy exotic desserts to Frisco

    Raven Jordan
    Jun 13, 2025 | 5:14 pm
    Kwality Ice Cream
    Kwality
    Kwality Ice Cream

    An ice cream chain with an Indian flair is dipping into Dallas-Fort Worth: Called Kwality Ice Cream, it's a concept founded in New Jersey that specializes in traditional Indian ice cream and cold drinks, and it's opening a location in Frisco, at 13089 Main St. #500, in a new shopping center.

    According to franchisee Raju Vikey, the shop will open sometime in 2025. It joins two DFW locations already open: Irving at 8600 N. Macarthur Blvd., and Euless, at 1060 N. Main St. at Harwood Crossing shopping center, which opened in April.

    Kwality Ice Cream was founded by food scientist Dr. Kanti Parekh and his son Anand, in New Jersey in 2003. It has expanded with 38 locations in 14 states including Pennsylvania, Florida, and Texas, where there are three locations in Houston and one in Austin.

    “The idea was to create a South Asian-specific ice cream, which is more known for fruits and nuts,” Anand says. “As a Ph.D. in food and nutrition, my father’s background and expertise were in flavor. He used that to create very unique flavors and top notes to give a really good mouth feel and experience.”

    They have close to 50 ice cream flavors with classics like cookies & cream, chocolate supreme, and butter pecan; but South Asian and Indian flavors dominate the menu with exotic options like green guava, lychee, and Nuttie Tuttie Fruitee, a berry-flavored ice cream with nuts and candied fruit.

    There is also kulfi, a frozen dessert that's like ice cream but with less added air so it has a stiffer, creamier texture. It's served in slices and comes in popular Indian flavors like pistachio, mango, and rose.

    Other novel frozen treats include cassata, an ice cream cake with three flavors of ice cream layered over sponge cake.

    As with many Asian desserts, they're often less sweet than American-style confections. Wild inventions include the mawa rabdi cup, with ice cream, rice noodles, basil seeds, and rose syrup, topped with nuts and candied fruit; and Thandai ice cream, a staple at Indian festivals, consisting of almonds, fennel seeds, poppy seeds, watermelon seeds, rose petals, pepper, cardamom, saffron, milk, and sugar.

    Rabdi is like a pudding, believed to have originated during the 1600s. Kwality makes it following the traditional method of slow-cooking milk until it thickens and reduces, enhancing its sweetness and creaminess, then adding ingredients like cardamom, saffron, and pistachios.

    Pints of ice cream and frozen desserts range from $8-$11, and cassata ice cream cake slices are $7.

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