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    Pastry news

    Mom-and-pop chef team opens Lubellas Patisserie in Dallas' Casa View

    Teresa Gubbins
    Sep 26, 2022 | 4:34 pm
    Lubella pastry

    Pastry case at Lubella Patisserie.

    Marc Lee

    An exciting sweet spot has opened on the east side of Dallas: Called Lubellas Patisserie, it's the much-anticipated bakery from pastry chef Maria Becerra and her husband Ismael Trejo Gonzalez, which is now open at 10323 Ferguson Rd., in the newly renovated '50s Casa View Center.

    The bakery marked its grand opening on a pretty Sunday, September 25 with an enthusiastic turnout of family, friends, and neighbors, eager to cheer on a promising new local business and nosh on some expertly made baked treats.

    Lubellas is named for their two daughters, who were present at a ribbon-cutting, with the two girls teaming to wield the ribbon-cutting scissors with Gonzalez offering an assist.

    The ceremony took place at 12 noon - pushed back due to a line of enthusiastic customers.

    "We weren't able to get to it at 10 am because we had a line as soon as we opened," Gonzalez said as he popped a champagne cork. "Customers come first."

    The bakery is rendered in a pretty sky-blue-and-white color scheme, with a row of small two-top tables along the wall and a pastry case greeting you as soon as you enter.

    On Sunday, they had plain croissants, almond croissants, concha cookies, madeleines, chili-mango macarons, alfajores sandwich cookies dusted with powdered sugar, pecan diamont cookies, cinnamon rolls with generous icing, and muffins in a variety of flavors, plus sandwiches on croissants and crusty bread and quiche, tall and dense.

    The bakery will also function as an ordering point for Becerra's decorated cakes made to order, plus will serve cake by the slice, pan dulce, and tres leches cakes, similar to the ones she bakes for Jose Restaurant in the Park Cities.

    Becerra, who was nominated for a CultureMap Tastemaker Award in 2022 for Pastry Chef of the Year, and Gonzalez share many years in the restaurant industry, but this is their first shop which they opened.

    The opening is gratifying not only as the first venture from this husband-and-wife who share many years in the restaurant industry, but also is meaningful to a neighborhood that is enjoying glimmers of gentrification, perhaps best embodied by the buzzy new Starbucks community store which opened in the same center in August.

    Casa View has experienced a ground shift in the past five years, ever since it was identified as one of the hottest markets in the U.S. to flip a house.

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    French twist

    Downtown Dallas hotel restaurant reopens following major revamp

    Teresa Gubbins
    Mar 12, 2026 | 4:13 pm
    CBD Provisions
    CBD Provisions
    Toast at CBD Provisions

    There's new dining action in downtown Dallas at the Joule Hotel: CBD Provisions, the hotel's inhouse restaurant, has officially reopened with a new chef, menu, and interior design, following a months-long update.

    The restaurant has been closed since July 2025. It originally opened in 2013 as a Texas-centric brasserie, named for downtown's Central Business District. It became most famous for its Pig's Head Carnitas, featuring one half of a pig's head on a plate, requiring diners to pull strips of meat and tuck them into tortillas — a dish that, with its sharable interactive nature, was ahead of its time.

    According to a release, the restaurant returns under the direction of new culinary director Sezer Deniz, who has 20-plus years of experience working at Michelin-starred restaurants including the acclaimed Alinea in Chicago.

    Deniz, who trained under Chef Jean Paul Naquin of the Institut Paul Bocuse in Lyon, France, is debuting a menu that focuses more carefully on French technique.

    “CBD Provisions has long been about honoring local ingredients and our community,” Deniz says in a statement. “With this reopening, we’ve refined that vision, creating a dining experience that is both familiar and fresh."

    Food
    The menu will keep the pig’s head carnitas as well as pimento cheese toast, another favorite. But new dishes include:

    • Ancho Beef Bourguignon, a classic French dish featuring beef braised in a red wine reduction with ancho chili, pearl onions, carrots, wild mushrooms, and horseradish spaetzle.
    • Asado Short Rib, with three barbecue-glazed ribs, bread & butter pickled vegetables, sweet potato mousse, and pecan topping.

    Daily fresh-baked breads, including buns and sourdough, will be provided by The Commissary, the nearby bakery-cafe that is a sibling concept from Headington Cos.

    The beverage program will highlight small producers and regional makers with wines from Texas, California, and France; craft beers from Dallas-Fort Worth brewers; and cocktails such as the Good Word, a mezcal-based take on the Last Word cocktail.

    Decor
    With exposed brick, wood floors, and steel beans, the design preserves the classic brasserie soul of the space while softening its industrial roots with millwork paneling, vintage lighting, and mosaic tile floors.

    Stone tabletops and antique mirrors add warmth, while layered textiles in seating and drapery create an atmosphere of comfort. New seating includes communal high-top tables, a center banquette, and railcar booth seating. A new airy bar opens up the space.

    It's open daily for breakfast, brunch, lunch, and dinner from 7 am-10 pm, and until 11 pm on Friday-Saturday.

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