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    Salad News

    Massive hydroponic greenhouse from NY opens in Dallas, its first in Texas

    Teresa Gubbins
    Jan 24, 2024 | 10:01 am
    Gotham Greens

    Gotham Greens

    Gotham Greens

    A major new hydroponic greenhouse has debuted in Dallas: Gotham Greens, an indoor farming pioneer founded in New York, has opened its first location in Texas, in Seagoville.

    Located 20 miles southeast of downtown Dallas, the 210,000-square-foot facility will provide a year-round supply of fresh produce always in season to grocery and foodservice customers throughout the state.

    Since its launch in 2011, Gotham Greens has grown from a single urban rooftop greenhouse in Brooklyn to one of the largest producers of hydroponic leafy greens in North America with more than 40 acres (1.8 million square feet) of greenhouse production. Texas marks its 13th greenhouse nationwide, across nine U.S. states: New York, Illinois, Rhode Island, Maryland, Virginia, Colorado, California, Georgia, and now Texas.

    Gotham Greens products are currently available across Texas and throughout the South, at Whole Foods Market, Kroger, Sprouts Farmers Market, AmazonFresh, plus natural and independent grocery stores.

    The company is introducing a full line of GO TEXAN locally grown, pesticide-free, non-GMO produce, such as the regionally inspired Lone Star Crunch lettuce and a new line of fresh, convenient salad kits, available in three flavors: Southwest Ranch, Caesar, and Green Goddess.

    “Instead of shipping in lettuce and salad greens from California and Arizona, which provide more than 90 percent of all leafy greens in the country, Gotham Greens grows and delivers fresh, high-quality and longer lasting produce right in the heart of Texas using up to 90 percent less water and 97 percent less land compared to conventional open-field farming methods,” says Gotham Greens cofounder and CEO Viraj Puri.

    “At Gotham Greens, we’re committed to growing more with less, especially as changing climates are creating less favorable growing conditions across the country," Puri says.

    According to Puri, the new Texas greenhouse uses state-of-the-arat technology that includes enhanced automation, climate control, and data science capabilities in a fully closed system to grow food no matter the weather outside. Greenhouses like this are more important as Texas faces ongoing extreme weather events and increased risk of drought.

    Gotham Greens saves 300 million gallons of water every year compared to field-grown farming, which is equivalent to around 450 Olympic-sized swimming pools. Gotham Greens’ national network of greenhouses provides a consistent and reliable supply of fresh greens for customers while eliminating the need for long-distance transportation, allowing its produce to stay fresher longer, thus increasing shelf life and decreasing food waste.

    In addition to grocery stores, Gotham Greens products also are available at foodservice customers through distributors such as Hardie’s Fresh Foods.

    Gotham Greens is a Certified B Corporation and Public Benefit Corporation that champions quality, efficiency, dedication, and freshness in all forms, both inside its greenhouses and throughout the communities where it operates. The facility adds 100 new year-round full-time jobs and is also pushing society toward a more sustainable food system through industry-leading social and environmental practices.

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    Sushi News

    Mizu Sushi opens at Greenville Ave Dallas address with sushi history

    Teresa Gubbins
    Jan 9, 2026 | 3:56 pm
    Mizu Sushi
    Mizu Sushi
    Mizu Sushi

    A new sushi restaurant has debuted on Dallas' Greenville Avenue at a location with a long sushi history: Called Mizu Sushi & Handroll Bar, it opened in late November at 2014 Greenville Ave. in the space most recently occupied by Kaiyo Sushi but previously, for many years, Teppo, until it closed in 2022.

    Mizu is from chef Roy Ahn, a Dallas sushi veteran who has owned or managed sushi restaurants such as Little Katana, Kome Sushi, and Sushi Zen in Southlake; he also owns Otaru, which he opened in the former Lucia Dallas space in Bishop Arts in 2024.

    Ahn specializes in good sushi done well and at a fair price, and that formula is in play at Mizu, where the goal was to provide an old-school traditional sushi restaurant that could serve as a relaxed alternative to the current omakase trend, says Ahn's son, Chris Ahn.

    "A lot of places that have opened lately have been omakase, but we wanted to offer an option where you don't have to break the bank," Chris says. "Not everyone has $300 — when it's that expensive, it's not easy to be able to indulge all the time."

    If you really want omakase, they do have an omakase-style offering — "but we are also there if you don't want a formal experience — if you just want to come in and order a few items a la carte, and in a more casual style," Chris says.

    Their menu features traditional sushi and hand rolls, with all the classics from tuna to uni to hamachi. "That's my father's style — to offer a variety of good-quality fish from Japan and around the world," Chris says.

    They also have a full bar with cocktails, wine, beer, and sake.

    They took over the location from chef Jimmy Park, who opened Kaiyo there in November 2023, but who says he wanted to place all his focus on Shoyo, his award-winning restaurant.

    Mizu means water, Chris says.

    "Japan is surrounded by water, and if you look inside the restaurant, it has a lot of blue neon lights that are reminiscent of water," he says. "We just wanted to creat a place with music, vibes, good lighting — just a nice place to get traditional sushi," he says.

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