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    No mo' Buffalo Joe

    Dallas-Fort Worth loses Zombie's Food Truck, the only all-vegan wheels in thecity

    Teresa Gubbins
    Nov 6, 2012 | 10:17 am

    Uh-oh, another food truck is dead in the water. Despite a name suggesting otherwise, Zombie's Food Truck, a Fort Worth-based all-vegan food truck, was laid to rest this weekend. Owner Fred Hoang-Davis said that he just doesn't have time to keep it running.

    "It's definitely not due to a lack of support," Hoang-Davis said in a message on Facebook. "We've felt very fortunate to have received support from our friends and family, awesome customers, other food truck owners, vegetarian organizations, and cities and municipalities in DFW."

    Zombie's has been up and running since January. Its best-sellers included the buffalo Joe, a vegan riff on buffalo chicken with shredded carrot and blue "cheese" sauce, and the Seoul Survivor, consisting of grilled seitan with scallions, red onions and mushroom served on a bolillo roll with fresh basil and sriracha-ginger mayo.

    The vegan part is not the problem, said owner Fred Hoang-Davis; it's the time commitment. He did not anticipate running a food truck would be a full-time job.

    Vegans are not completely out of luck. Food truck Good Karma Kitchen specializes in vegetarian and gluten-free goods, many of which are also vegan. It's still in business.

    The vegan part is not the problem, Hoang-Davis said; it's the time commitment. He did not anticipate running a food truck would be a full-time job.

    "I started the truck as a side business," he said. "The whole time I was doing it, I've also worked a day job that I love, as well as help raise and home school my young children and support my wife as she takes on the challenge of nursing school. Between two full-time jobs and fulfilling my obligations to my family, there is just a finite amount of time."

    Hoang-Davis said that he believes strongly in supporting the vegan community and is in talks to sell the truck to someone who will continue with Zombie.

    "We will endeavor to sell the truck to other vegans who will help ensure there is not a void in great all-vegan food in the DFW food truck scene," he said.

    Meanwhile, he wants to put together an e-cookbook of vegan recipes from the truck and beyond. The Zombie's Food Truck team will also continue to do catering, private chef service and vegan-friendly menu consultation for restaurants.

    The crew has plans to rise again, this time with a home-based baked goods business selling vegan whoopie pies, brownies, muffins, cupcakes and cookies for northern Fort Worth and the Mid-Cities.

    unspecified
    news/restaurants-bars

    Food and Drink News

    Artsy eatery Allegory Kitchen makes for a night out in Grand Prairie

    Raven Jordan
    Jun 12, 2025 | 5:26 pm
    Allegory Kitchen
    Allegory Kitchen
    Shrimp at Allegory Kitchen

    An artsy restaurant and bar has debuted in Grand Prairie: Called Allegory Kitchen and Bar, it’s in a former event venue space at 2601 W. Jefferson St., where it opened in February.

    Founders Ronnie Harris and Anthony Griffin have pooled their extensive hospitality experience on this new venture. Harris spent the past 30 years in airport concessions at airports such as DFW Airport, while Griffin comes from hospitality in Alabama.

    "We kind of stumbled on doing the restaurant by default because we wanted to open a hookah lounge and serve liquor," Harris says. "We couldn't serve liquor and no food, so it transitioned to us becoming a restaurant."

    To that end, they retained Atlanta-based chef and restaurateur Carlos Brown who helped create the menu. Harris and Griffin are now leading the concept which continues to evolve.

    It started as a fine dining concept with brunch, but they’re adding more casual Southern and comfort food dishes. Menu items include Southern fried catfish, a half-pound burger, grilled pork chop, and roasted half chicken. There are also vegan options such as roasted butternut squash tabouli with caramelized onion vinaigrette, chili flakes, mint leaves, almonds, and arugula, served with wild mushrooms and herb quinoa.

    Small plates include three cheese lobster mac & cheese, Carolina pan-seared crab cakes, and collard green spring rolls filled with collard greens, onions and peppers, then deep-fried.

    Sides are on upscale: pork belly Brussels sprouts, garlic parmesan truffle fries, sauteed haricot vert (French green beans), and sweet potato apple hash.

    They have a full bar with domestic and imported beer, wine, and signature cocktails.

    “My number one specialty is the Sexy Allegory — it has a cognac base and mix of blueberries and blackberries,” Harris says. “We can satisfy any palate with our beers, and we have a wine wall with the best of the best, such as pinot grigio and cabernet."

    The atmosphere is lively and colorful with plush seating and floral wall murals. There’s booth and table seating with white marble tables and jewel-toned chairs and booths. The chandeliers over the bar are a visual treat, have white feathers arranged like a blooming flower.

    As if food and drink are not enough, they offer more reasons for a night out with events almost nightly, including poetry night, live jazz from a saxophonist, and more.

    winecocktailsopenings
    news/restaurants-bars

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