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    Bishop Arts News

    Tasting room-bar in Dallas' Bishop Arts will let you make your own gin

    Luciana Gomez
    Apr 16, 2024 | 3:31 pm
    Bar stocked with gin and limes

    Gin & tonic

    Photo courtesy of De[luxe] Design Studio, Houzz

    A one-of-a-kind tasting room-bar is coming to Dallas' Bishop Arts District: It's called Lucky Gin and is opening at 390 W. Seventh St. in Bishop Arts, where it will serve as a distillery, tasting room, and do-it-yourself classroom where you can concoct your own recipe, distill it in house, bottle it, and take it home with you at the end of class.

    They'll also produce bottled gin under the ˈLəkē label; ˈləkē is the phonetic spelling of "lucky" in Irish.

    Slated to open in May, the concept is from entrepreneur Madison Scott, who previously founded jewelry brand Mad Jewels, and who became acquainted with the concept of creating your own gin in Ireland, where her family is from.

    In Ireland, gin schools are very popular. She decided to fill a gap in Dallas where gin tends to lag behind other more popular liquors. But her motivation is not just driven by her passion for gin.

    “I have celiac disease, so I designed ˈLəkē to be clean, pure on purpose," she says.

    Gin is gluten-free, but some additives or flavors might not be good for people with celiac disease. She made sure hers is.

    ˈLəkē gins will be the exclusive gin at the bar, which will also serve other liquors, wine, and beer. Cocktails will consist of classics with a twist, such as 'Ləkē Gimlet, ˈLəkē 'Tini and ˈLəkē 75, as well as Rosewater sour, gin-based Irish coffee, and Lucky paloma. They'll have frozen gin and tonics with seasonal flavors such as the peach and basil-infused frozen gin and tonic, the flavor they'll feature during their opening. All drinks, except the frozen ones, will have a non-alcoholic option.

    For food, there'll be charcuterie and cheese boards with plans to expand their menu during the weekends through partnerships with local restaurants that will cater in brunch to pair with a create-your-own gin bar. All menu items will be gluten free.

    Lucky Gin barSettle into that velveteen couch at Lucky Gin.Lucky Gin

    The space, which was previously home of Salon Olines, was designed by Madison featuring masculine and feminine elements, sophisticated yet cozy, with high ceilings, charcoal-tinted walls, brass accents, and velveteen tufted sofas, with a TV that will project art or European sports - a refreshing alternative to your typical bar.

    "Bishop Arts has the vibe I was looking for," she says. "I hope people will come here, strike conversations with strangers, engage with the bartenders."

    In addition to the bar area, the space has a tasting room that will function as a gin school - well-suited for team buildings, date night, or groups of friends. Classes are two and half hours long and are $125. Attendees will learn how to create their own gin, pick herbs, and enjoy a charcuterie board and two drinks (included in price) while their gin is distilling, which will be bottled for students to take home.

    “My vision is to create more awareness, enthusiasm, and excitement around gin," Madison says.

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    Dumpling News

    Dumpling Queen restaurant from all-star team debuts in Flower Mound

    Teresa Gubbins
    May 26, 2026 | 3:58 pm
    Dumplings from Dumpling Queen
    Dumpling Queen
    Dumplings from Dumpling Queen

    A new family-owned spot for dumplings has debuted in Flower Mound: Called Dumpling Queen, it's now quietly open at 1050 Flower Mound Rd. #110, in the former Here Asian Cuisine, where it's serving steamed dumplings, hand-pulled noodles, and other family recipes from Sichuan, China.

    Dumpling Queen is the brainchild of chef Lulu Du, a native of China who moved to the U.S. in 2021 and has worked at well-regarded restaurants in China and the U.S., including the acclaimed North Dallas restaurant Tian Tian, which closed in 2025.

    She's joined by a stellar team that includes her husband, John Watson, and daughter Ruby Sun; restaurateur Yen "Louie" Jing (Ocean Buffet, Hokkaido Ramen Sushi) who brings operational expertise; and chef Andy Feng, who previously owned multiple locations of Lovers Egg Roll.

    "My wife has a good reputation in the industry, and once word got out, we started getting requests from people who wanted to work with us," Watson says.

    They did a soft opening on Memorial Day and were hit by a surprise rush of customers, both for takeout and dining in.

    "With the holiday, we thought we could open quietly, but it was the opposite," he says. "It got a little chaotic; we're quickly learning to adjust."

    They chose Flower Mound because the area had few Chinese restaurants nearby.

    "We feel grateful to have landed the location, right in the heart of Flower Mound," he says. "The location got a lot of interest including more than one national chain. But we had a few things working in our favor including our partners' expertise and my wife's experience. She lived in China for many years and worked at a 7-star restaurant, where she learned to master noodles and handmade dumplings."

    Their menu combines Chinese-American favorites such as orange chicken and Mongolian beef with Chinese handmade dumplings and buns such as their xiao long bao, AKA soup dumplings, and their authentic Chinese potstickers.

    They have dumplings in about a dozen varieties, such as shrimp & pork chive, veggie with tofu & mushroom, pork with crab, and their four-color rainbow dumpling sampler with two each of beef, chicken, seafood, and veggie. There's even a dessert chocolate lava bao filled with chocolate.

    They also offer some signature items not commonly found around DFW including:

    • Sheng jian bao: pan-fried buns from Shanghai, with a wrapper made from a yeast dough, known for their crispy, golden-brown bottom and soft, fluffy top, filled with a juicy pork and gelatin mixture that creates a soup broth when cooked. They're like a hybrid of dumplings and bao, and are often consumed for breakfast.
    • Thumb-sized pan-fried buns: bite-sized Shanghai-style dumplings, sometimes called mini sheng jian bao.

    This is in addition to familiar dishes like sweet & sour chicken, cashew chicken, kung pao chicken, wontons, scallion pancakes, egg rolls & spring rolls, and shrimp & veggie tempura, all overseen by Chef Andy, while Chef Lulu is in charge of the dumplings.

    "We're bringing all the experience that Andy and Lulu have, with no compromise on food quality," Watson says.

    They inherited a space with good features but have made some updates and additions, including a new side patio that's enclosed, similar to what you find at the Gloria's chain. This not only gives them greater seating capacity but also a bar-like place with a big screen TV where people can watch and have a drink.

    "We are waiting on our liquor license, but we'll start with beer, mimosas, and sake," Watson says. "Initially, we're not planning on cocktails but we may add that down the road."

    Their most significant modification was transforming the former sushi bar into a dumpling production area, so that customers can watch while the dumplings are being made — "like a little show," Watson says.

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