More Masa

Pop-up sensation Molino Olōyō ready to debut restaurant in East Dallas

Some of the striking dishes as Olōyō.

Photo by Dan Padgett

A highly anticipated new restaurant from favorite Dallas pop-up Molino Olōyō has set an opening date - and it's soon: Olōyō will open as a brick-and-mortar restaurant in Old East Dallas on Tuesday, May 26, according to a release.

The restaurant, from acclaimed chef Olivia López and partner Jonathan Percival, is located at 4422 Gaston Ave. in the space previously occupied by the restaurant Cry Wolf.

Announced nearly a year ago, it will be the brick-and-mortar debut of the masa-obsessed concept that's built a cult-following through pop-ups, private dinners, and collaborations across Dallas.

According to the release, Olōyō will be an intimate 23-seat restaurant will center on heirloom masa, featuring seasonal produce from Texas-based ranches and sustainably sourced seafood.

Founded by James Beard Award semifinalist López and Percival, Molino Olōyō has earned national attention for its use of heirloom Mexican corn and was included in Texas Monthly's Top 50 Tacos list.

"The name, Olōyō, meaning 'cob of the corn,' symbolizes the heart that connects all kernels and embodies the brand’s mission to honor producers, preserve heirloom corn varieties, and showcase Mexican gastronomy," the owners say in the release.

Oloyo's Olivia Lopez and Jonathan Percival at work. Molino Oloyo

“We designed Olōyō to be a space where guests can fully engage all their senses, discover new flavors, and connect with the stories behind the food,” López adds. “From hand-pressed tortillas to the flavors on the plate, every dish is meant to make people feel a deep sense of home.”

The restaurant will debut with a rotating à la carte menu before introducing a chef's tasting menu. Opening dishes include:

Sope Gordo — heirloom masa sope with Rosewood Ranches wagyu brisket, bayo beans, and kohlrabi
Enmoladas — tortillas with mole dulce de Colima, lacto-fermented honey, and housemade queso fresco
Pescado Asado — grilled vermilion snapper with salsa cruda, tortillas, and tostaditas
Pulpo Asado — grilled octopus with papas al ajillo, salsa, and tortillas

The beverage program is led by beverage director Jose Gonzalez and draws inspiration from different regions of Mexico. Cocktails include:

Jefa — tequila with hibiscus and chile de árbol
Latino Heat — a smoky-spicy take on a Paloma
Para de Sufrir — a Colima-inspired white Negroni
Agua Picada — a horchata-inspired rum cocktail with toasted rice and cinnamon

Lopez has worked in some of Dallas' premier kitchens, starting out at Craft Dallas, the onetime restaurant at the W Hotel, then through the ranks of Charlie Palmer's, CBD Provisions, Mirador, and Americana. She earned a CultureMap Tastemaker Awards nomination in 2021 for Rising Star Chef, and again for Chef of the Year in 2026. She was a James Beard Award semifinalist for "Best Chef: Texas" in 2023.

In 2021, she and Percival launched out of a commercial kitchen in Dallas' Design District, following their passion for heirloom corn, delving into nixtamalization, the ancient art of processing corn, in an effort to make a higher-quality version of the masa used in Mexican staples such as tortillas and tamales.

Molino Oloyo The chef-owners have a passion for heirloom corn.Photo by Elizabeth Lavin

What started as tamales and heirloom corn tortillas delivered to doorsteps evolved into pop-ups at Wayward Coffee Co. and Strangeways; restaurant takeovers at Mot Hai Ba; and dinners at Lone Gallery, Marcello Andres Ceramics, and private homes.

Olōyō has now settled permanently into a 101-year-old building in Old East Dallas. The space incorporates Mexican artwork, handmade tile, custom ceramics, and hand-blown glassware from Mexican artisans.

But wait, there's more.

A second concept, Molino Olōyō, is expected to open next door later in 2026. The more casual restaurant will serve items such as wagyu suadero tacos, camarones zarandeados, and churros, the release says.

"Together, the dual concepts allow guests to experience both a refined, curated menu and more relaxed, everyday Mexican comforts, reflecting the brand’s commitment to craftsmanship, accessibility and community," the owners say in the release.

First things first: Olōyō opens May 26. Reservations will be available on Resy beginning Saturday, May 23 at 10 am.

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Teresa Gubbins contributed to this story.

tex-mex openings east dallas chefs pop-ups mexican cuisine

Spring Arrival

West Dallas gets new Spanish-Peruvian restaurant with big-name chef

Photo courtesy of Ulloa's

Paella will be on the menu.

A new restaurant with a high-profile culinary director will bring Spanish and Peruvian flavors to West Dallas: Called Ulloa’s, it is coming to 727 Fort Worth Ave., with a projected opening in March 2027.

The concept is from philanthropists Susan and Woodrow Gandy, who were previously investors in the historic Belmont Hotel just around the corner. They've teamed up with Dallas celebrity chef Kent Rathbun as culinary director, along with Christopher Tunnell as general manager to lead the front of the house.

Rathbun is a name Dallas diners know well, with a resume that includes The Mansion on Turtle Creek, the Landmark Restaurant at the historic Melrose Hotel, Seventeen Seventeen at the Dallas Museum of Art, Abacus, Jasper's, Rathbun’s Blue Plate Kitchen, and more. He's won numerous awards and made multiple appearances on Food Network. He was most recently behind the launch of On The Rocks, an Italian bistro in Burleson.

Chef Kent Rathbun will be the culinary director of Ulloa's. Photo courtesy of Kent Rathbun

Tunnell’s background spans both culinary direction and front-of-house operations. He worked at Los Angeles hot spots Ketchup, Geisha House, and Les Deux, as well as the Mandalay Bay and The Mirage in Las Vegas, before moving to Dallas to open The Mexican, the upscale restaurant in the Design District.

“I am truly excited to partner with Chef Kent Rathbun, whose reputation is amazing — not only in the DFW Metroplex, but in the culinary world,” Tunnell says. “He has been with this project since the beginning, helping develop it; this will be a very chef-driven, culinary-forward restaurant.”

The team's vision for Ulloa’s is both culinary and urban, with hopes of anchoring the corridor and attracting other businesses to Fort Worth Avenue — a stretch connecting downtown Dallas with Oak Cliff that remains somewhat underdeveloped despite its panoramic skyline views.

The restaurant is named for Spanish explorer, astronomer, and scientist Antonio de Ulloa, who spent extensive time in the Mexican peninsula before becoming Louisiana’s first governor. During his travels, Ulloa documented a fogbow — a circular rainbow formed when sunlight meets mist that causes silhouettes standing between the sun and fog to appear ringed in light, a phenomenon known today as “Ulloa’s Rings.”

That vibrant phenomenon inspired both the restaurant's identity and logo. The concept promises "bold, worldly flavors in a welcoming neighborhood setting inspired by exploration and discovery,” the owners say.

Ulloa's Rendering of Ulloa's.Rendering courtesy of Ulloa's

While the menu remains in development, Tunnell describes the culinary direction as “Spanish soul with a Peruvian heart.” The kitchen will merge the coastal flavors of both traditions — ranging from paellas and ceviches to crafted cocktails and signature adaptations by Rathbun.

The 200-seat, two-story space will feature a downstairs dining room, a large bar, and an outdoor patio. Upstairs, plans call for a secondary bar, a private dining room, a patio, and an expansive balcony patio, offering views of the city's skyline and of the Margaret Hunt Hill and Margaret McDermott bridges.

While the upstairs space will be available for private events, the owners intend for it to operate primarily as an organic extension of the main restaurant. The buildout will include a guest elevator along with ample parking, including both self-parking and valet options.

The team says the restaurant will have have an aesthetic that's “warm, theatrical, generous, elegant but alive, with the energy of a great Spanish tapas bar and the soul of Peruvian hospitality.”

Ulloa’s plans to launch with dinner service first, followed by lunch and weekend brunch.

restaurants bars peruvian flavors west dallas oak cliff kent rathbun