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    Cuppa Joe

    Firewheel Coffee has righteous beans and espresso drinks for Garland commuters

    Teresa Gubbins
    Dec 4, 2012 | 9:15 am

    It's coffee coffee everywhere. Everywhere around Dallas, that's for sure, where we're seeing a big wave of new coffeehouse openings. The latest specimen is Firewheel Coffee, a coffeehouse that opened November 16 on the George Bush Turnpike in scenic Garland, east of East Plano.

    Firewheel does espresso drinks, teas, smoothies, chai, muffins and cookies. There is a large seating area with couches and — for those cool nights we have yet to experience this fall — there is a cozy on-site fireplace.

    Owner Brian Wells is a former computer programmer who had an interest in coffee and saw a decline in technical jobs.

    Instead of a La Marzocco, Firewheel uses a Nuova Simonelli, which owner Brian Wells points out is the official machine of the World Barista Championship.

    "I wanted to do something besides watch my savings dwindle," he says.

    In his search for beans, he arrived at Crimson Cup Coffee, an Ohio-based company that has a seven-step program explaining how to be successful in the specialty coffee industry. But Wells chose the company because he wanted to use fair-trade beans.

    "I was looking for a roaster with good coffee and something that was fair trade," he says. "But they do better than that. They're partnered with Growers First, which means they interact with the growers directly. The middleman is eliminated, and we get access to a better bean.

    "The product is consistent and wonderful too. I went to Ohio to visit the roasting facility, and I was won over by the taste."

    Gear has become a big talking point with new coffee places — to La Marzocco or not to La Marzocco? Firewheel uses instead a Nuova Simonelli, which Wells points out is the official machine of the World Barista Championship.

    "At Starbucks, you push a button, and it dispenses espresso. I wanted to offer an alternative," he says. "Why open a coffee shop if you don't offer an alternative? This machine is more hand-crafted. It lets you do just what the baristas do in world champion competitions. It's not easy to use, but once you figure it out, you can really get some good stuff out of it."

    As for food, he's offering muffins and cookies with a goal to expand the menu as the business builds, as people – especially commuters – discover the shop's existence, next door to Firehouse Subs.

    "I'm across the turnpike from the Firewheel Center mall," he says. "I didn't want to be in the mall because then I'd be restricted to foot traffic. In my current location, I'm more exposed to commuter traffic, which is more reliable and a steadier customer base for a coffee shop."

    He doesn't have much in the way of competition, other than a Starbucks down the road, and he praises independents like The Generator in downtown Garland.

    He closes at 7 pm on weekdays and 9 pm on Saturdays, and the shop is not open on Sundays at all. It's not optimum for a coffeehouse, but it's all that's doable when you're a one-man band.

    "I'm here every hour we're open," he says. "I'm closed on Sunday because I need a day off. I look forward to business getting good enough that I can hire someone else."

    unspecified
    news/restaurants-bars

    Steakhouse News

    High-profile Palladino's Steak & Seafood heads to Preston-Royal Dallas

    Teresa Gubbins
    Jun 18, 2025 | 10:54 am
    Filet Mignon
    Getty Images
    Filet Mignon will be on the menu.

    A high-profile new steakhouse is coming to North Dallas: Palladino’s Steak & Seafood, an eponymous concept from Dallas restaurateur Joseph Palladino, will open at 5959 Royal Ln., in the former Spec's space.

    Palladino is the larger-than-life ex-NYPD police officer-turned-restaurateur known for concepts such as Nick & Sam's Steakhouse and the Coal Vines pizza chain.

    Palladino's Steak & Seafood is a newly created concept, which will combine steakhouse, Italian dishes, and seafood, particularly sushi. The first location is already penciled in for New York, opening in the former Michael Jordan Steakhouse at Grand Central Terminal, which closed in 2018.

    The New York location is being designed by the international design firm Rockwell Group and according to a spokesperson, is slated to open in early summer. The Dallas spinoff will open in winter 2025.

    Palladino first landed on the Dallas restaurant scene in 1998 to partner up with the equally larger-than-life restaurateur Phil Romano, and went on to have a hand in the creation of Nick & Sam’s, the swanky steakhouse on Maple Avenue (now run by Sam Romano, son of co-founder Phil Romano), Nick & Sam's Grill, Dos Jefes, and more. He created Coal Vines as an homage to the casual neighborhood restaurants reminiscent of his upbringing in New York.

    Joseph Palladino and Troy AikmanJoseph Palladino and one of his many celebrity pals, Troy Aikman.Instagram

    Palladino was approached by Preston Royal's landlords to open a restaurant at the center. Given his local following and celebrity draw, as well as the large local appetite for steakhouses, Dallas made sense as a second location, particularly at the highly desirable intersection of Preston and Royal.

    On the culinary side, Palladino is partnered with veteran chef Sam Hazen, a graduate of the Culinary Institute of America as well as an instructor there. His star-studded resume includes La Côte Basque, the Quilted Giraffe, Quatorze, Michelin three-star Le Gavroche, Terrace in the Sky, Cascabel, and Tavern on the Green. He was most recently at Tao, the glitzy Asian concept from Tao Hospitality, where he worked for a decade, giving him sushi expertise.

    Palladino is busy getting the New York location open first, and the menu has yet to be revealed.

    "But it'll have high-quality steaks and seafood, along with some of my trademark specials and Italian dishes," Palladino says.

    However, Hazen previewed a dish on Linked In, consisting of a slice of toast with a cut-out center of pate, with accompaniments that included cornichons and mustard — like a pate version of the classic "egg in a hole."

    The hospitality will match the cuisine and ambience. “I intend to bring a very special steakhouse to the city, one that the locals can embrace," Palladino says. "They’re going to receive a good experience — that’s important to me.”

    Palladino's"Pate in a hole" dish shared by Palladino's chef Sam Hazen.Sam Hazen

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