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    Pasta News

    Celeb Dallas chef invents unique Italian restaurant with authentic pasta

    Teresa Gubbins
    Aug 16, 2023 | 10:08 am
    Miss Pasta

    Pasta from Miss Pasta.

    Miss Pasta

    An acclaimed chef is debuting a new Italian restaurant with a truly original approach. Called Miss Pasta, it's from chef Giuliano Matarese and his wife Tiziana Cosentino, and will open in the Shire complex at 3613 Shire Blvd. #100 in Richardson.

    UPDATE 11/28/2023: Miss Pasta is now open.

    ----------------------------------------------------------------------
    A native of Naples, Matarese worked on the East Coast at restaurants such as Charlie Palmer's Aureole in New York before coming to Dallas, and has also appeared on cooking shows such as Chopped and Beat Bobby Flay.

    He earned local notice as a partner in Mille Lire, the Italian restaurant in the Centrum building in Oak Lawn that he opened with his brother-in-law Brian Ellard in 2017; it closed during COVID in 2020.

    Matarese comes from a restaurant family: His cousin Enzo owns a Neapolitan Pizzeria called La Notizia, found in the Michelin Guide, and his great grandmother and grandmother owned restaurants in Naples.

    With Miss Pasta, Matarese and Cosentino want to offer the handmade pasta that is a family tradition but in a semi-fast-casual setting and at an approachable price.

    "All my life, I've worked in fine dining, but I want to make an incredible pasta experience available to everyone," he says. "This will be a neighborhood Italian kitchen specializing in fresh homemade pasta. But you'll order at the counter and when your food is ready, we will deliver it to the table."

    He values the idea not only of a more affordable meal but also one in which the experience is more immediate, inspired by the osterias common in Rome.

    "It's an opportunity to have authentic Italian food and experience but in a casual way," he says.

    The menu will incorporate family recipes from Matarese's grandmother's restaurants that he had as a child, as well as dishes from different regions of Italy: cacio e pepe, carbonara, Bolognese, gnocchi, lasagna — "but everything made fresh," he says. "You'll be able to see all the pasta, freshly made, displayed behind a window. Once you order, we'll drop it in the water and then serve it with authentic Italian sauces."

    Giuliano MatareseMiss Pasta chef Giuliano Matarese has his eye on pasta.Courtesy photo

    Ravioli, gnocchi, spaghetti — everything will be made daily. "Anyone who has spent time in Italy knows how Italian food has to be, and we are focused on that authenticity," he says.

    Another major component at Miss Pasta will be their to-go option. "Takeout will be a significant part of the operation," Matarese says.

    They'll partner with third-party delivery companies such as DoorDash, so that you can get all of their pasta delivered, along with a bottle of wine, if you so desire.

    They've formed an alliance with a small winery in Tuscany, whose wines they will feature.

    "Villa Svetoni is a beautiful vineyard in Tuscany, they make montepulciano, sangiovese, rose, all from the same area, we spend time between here and there, and want to to show where we come from," he says.

    A friend recommended the space at the Shire, and the couple liked its central location and proximity to businesses and residential. Their goal is to open other Miss Pastas down the road.

    They're still in construction and hope to be open in mid-October. The space will be clean but warm, with black & white photos but also greenery and flowers.

    "The main focus will be the open space where diners can see the process before their eyes," Matarese says. "To see the kitchen take the fresh pasta on display, cook it, make the sauce, see the action and the freshness of the ingredients."

    "We love the Dallas-Fort Worth dining scene and I don't feel like there's anything quite like this," he says. "A nice dish of pasta with an authentic flavor served this way. I think about sitting down at home with my mom and a bowl of pasta, the way we were raised — I want to bring that same emotional sensation to Dallas-Fort Worth."

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    Bread News

    Award-winning Dallas bakery to open storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    Well, now they will have a brick-and-mortar location.

    Their current menu changes weekly, but includes breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, salted rye chocolate chip cookie, and carrot cake with cream cheese buttercream. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    They'll fit right in at East Dock, a project being led by Proxy Properties, an Oak Cliff real estate group famous for breathing new life into vacant and often historical buildings.

    East Dock is intriguing both for its history and its location. Built in 1915, it has served over the decades as an ice factory, book manufacturing site, and producer of airplane parts, but has been vacant for more than seven years.

    Proxy envisions the space as "an 18-hour campus," with coffee and athletic businesses open in the morning, followed by daytime operators such as offices, studios, and restaurants, then bars and entertainment in the evening.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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