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    Shroom News

    Store dedicated to mushrooms of all kinds opens in Dallas' Deep Ellum

    Raven Jordan
    Mar 7, 2025 | 3:56 pm
    Mushroom Street Farms

    Mushroom Street Farms

    Mushroom Street Farms

    A new shop is coming to Dallas' Deep Ellum that's all about the fungi: Called Mushroom Street Farms, it's opening at 2929 Elm St., where it offers mushrooms in varieties ranging from fresh to tinctures to powders.

    While currently in soft opening, it'll officially open March 29.

    Mushroom Street Farms comes from entrepreneur Warren Gwartney and his wife, Andrea, who started growing mushrooms from their home in 2020. Warren, who does web and software development for small businesses, started growing mushrooms as a hobby. Now he maintains both as businesses.

    “During the pandemic, I jumped down this YouTube rabbit hole and was interested in the process of growing mushrooms, so I set up a grow area in our house,” he says. “I don’t think this would have happened if it weren’t for the weirdness of the pandemic.”

    At first, he was selling products to family, friends, and neighbors and posting on Facebook marketplace to gain customers. Soon after, he decided to open a mushroom farm in Arlington in an 800-square-foot space. By 2023, he was expanding to a 5,000-square-foot space with a lab and hand-built grow rooms. (It typically takes five-six weeks to grow and cultivate the mushrooms.)

    Though the Deep Ellum storefront doesn't have an indoor farm like the Arlington location, it does have an apothecary with more than 80 herbs and spices and tea blends. And on the plus side, it's much closer to the Dallas Farmers Market, where they’ve been a vendor selling mushrooms and tinctures since September 2023— that's where business really picked up.

    "Initially, we worked with another company that manufactured and bottled our tincture line, then fast forward, we started making all of our tinctures by hand and got our food license and permits to do food." Gwartney says.

    Mushroom Street FarmsMushroom Street FarmsMushroom Street Farms

    They sell a wide variety of fresh mushrooms in gourmet varieties that go beyond the standard white button, including shiitake, oyster, lion's mane, beech, king trumpet, and more, for $9 to $15 depending on variety, for a half-pound; order a full pound and they'll give you a little discount. (Not all varieties are in season all the time; for current availability, email info@mushroom.st.)

    They also offer other mushroom items such as $10 mushroom jerky made from dehydrated mushrooms seasoned with Gwartney's BBQ rub (also offered in store), and $28 lion's mane mushroom ground coffee.

    They do a big business on tinctures, which help with clarity, calm, and wellness, and their blue oyster mushroom, known as a source for antioxidants and improving heart health, is also a big seller.

    Step inside and find an earthy atmosphere of plants on the walls and between shelves, a green grass wall, tables stocked with gifts and mushroom novelties, and a trippy wooden mushroom bench.

    On the other side of the building, a reflection of the main space, they’ll have room for “youth exploration” classes for kids to learn all things mushrooms, and also for adult cooking classes.

    To celebrate the grand opening week, they'll have various shop specials and mushroom tastings from March 29-April 5.

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    Hummus News

    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    Samantha Marie Photography
    Zon Zon food spread

    An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's from hospitality group Yela Concepts, led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

    According to a release, it'll open on December 22.

    Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

    "We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

    Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

    Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

    Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

    The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

    Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

    The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

    “The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting," says Yaser in a statement. "We wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis."

    Mak went to college to study biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

    "Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

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