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    York Street reunion

    Good 2 Go Taco owners Jeana Johnson and Colleen O'Hare snap up Watel's space

    Teresa Gubbins
    Feb 8, 2013 | 6:00 am

    Well, that didn't take long. The space that held the recently closed Watel's — and, before it, York Street — has new occupants: Chefs Jeana Johnson and Colleen O'Hare, of Good 2 Go Taco, have grabbed the gem of a spot and will open a new restaurant there sometime in March.

    The duo took possession of the space at 6047 Lewis Street this week and have already started renovations. They have a concept in mind but hope to wait until it gets closer to opening before sharing the details.

    "I think this space has had a great life as a fine-dining spot. But we're going in a different direction," Johnson says.

    "We introduced ourselves to the neighbors, and they said, 'Are you guys going to do what York Street and Watel's did?'" Johnson says. "That's not what we're going to do. I think this space has had a great life as a fine-dining spot. But we're going in a different direction."

    Please not a hot dog place.

    "It's not hot dogs," Johnson says. "We've had an idea and have literally been searching for a location for this concept for a couple of years. When the space became available, we knew immediately that would be the perfect home for it."

    There's something cosmic about their taking possession, because O'Hare worked with chef Sharon Hage in the kitchen from 2003 to 2005, when it was still York Street.

    "Colleen is familiar with the kitchen and knows the space by heart," Johnson says. "If I ask, 'Where's the light switch?' she'll say, 'Oh, it's right here.'"

    It's a nice postscript after the chefs' departure from Acme F&B, the upscale restaurant-bar they opened off McKinney Avenue last year in partnership with Barcadia owner Brooke Humphries. And their gravitation toward this section of East Dallas close-in to downtown is another thumbs-up for an area that's seeing lots of new development.

    "This has renewed my enthusiasm," Johnson says. "We're out there cleaning up the yard and really enjoying ourselves. Before, we would have been more likely to pay someone to do it. We were digging up a tree stump, and a neighbor came by and volunteered to help pull it out with his truck. It's such a great neighborhood."

    Chefs Jeana Johnson (top) and Colleen O'Hare will debut a new concept in the old Watel's space.

    Jeana Johnson and Colleen O'Hare of Acme F&B restaurant in Dallas
      
    Photo courtesy of Acme FB
    Chefs Jeana Johnson (top) and Colleen O'Hare will debut a new concept in the old Watel's space.
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    Market News

    Small specialty grocer in Celina is a go-to for imported foods

    Raven Jordan
    May 14, 2025 | 6:34 pm
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market

    There's a gourmet shop in downtown Celina offering imported European foods: Called Di Mantzio’s Greek and Italian Gourmet Market, it's a small grocery and cafe at 204 E. Pecan St., Ste. C, where it's bringing in goods you might not find elsewhere in town.

    Owner Vasilios Mantzios is a native of Greece and former NATO military serviceman who moved to the U.S. in 2008. Missing the foods he'd enjoyed in Greece and Italy, he started a booth at the Frisco Fresh Market in 2015 selling olive oils, Balsamic dressing, olives, and Mediterranean salt. In late 2024, he made the move to open the storefront in Celina (coincidentally down Pecan Street from Mangiamo Italian Market & Deli, another highly personal deli and market, making pecan Street a fun destination for a foodie field trip).

    Di Mantzio's carries olive oils, pizza, cheese, charcuterie boards, flour, refrigerated meals, and meatballs with a Greek red sauce, made from a family recipe from Mantzios' aunts and their grandmothers. He also imports marinated lamb and beef meatballs from Greece.

    "I only have things that I would put on my table to personally eat — I pick out my items by the quality because I don't want people to have issues with the food," Mantzios says. "I have my mother test everything, so if you pass her, you're in the store."

    While he does offer Greek foods such as a recent special with beef kebabs and pita bread, there's a big demand for Italian items. He has a big selection of cheese: parmigiano reggiano, feta, mozzarella, and cheese from Il Forteto. Dry goods include Molino Paolo Mariani Manitaly flour, Caputo gluten-free flour, and Hellenic Farms and Lia extra virgin olive oil.

    Mantzios prioritizes small, family-owned businesses because they enjoy what they're providing to customers and value quality.

    Di Mantzios Greek & Italian Gourmet MarketDi Mantzios Greek & Italian Gourmet MarketDi Mantzios

    On the prepared food front, he does pizza using a wood-fired crust imported from Pizza Food Love in Italy, delivered to the shop every three weeks. The base can be topped with ingredients from Tuscany, Italy for a truly authentic experience. More prepared foods are one of the biggest requests he gets from customers, and it's a category he's continuing to expand, as well as adding wine and beer.

    They also have cakes and desserts such as cannoli, baklava, Greek rice pudding, French macarons, and gelato from Gelatys.

    The interior is neatly organized, with refrigerated foods as well as Greek and European decor such as pestle and mortar, a gladiator helmet, and Greek and Italian flags pinned to the walls.

    Mantzios thrives from the personal contact he gets with customers, and they find him equally charming as well.

    "The bulk of my customers come from Prosper and Celina, and Celina is the number one growing city with people coming from all around who can appreciate what we are doing," Mantzios says.

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