Fro Yo News

Healthy dual restaurant serving smoothies and froyo to open in Prosper

Red Mango will serve frozen yogurt with a self-serve model.

Red Mango

Smoothies and frozen yogurt are coming to Prosper with two restaurants in one: Smoothie Factory + Kitchen and co-branded Red Mango is now open at 1470 W. Frontier Pkwy. #102, with a grand opening celebration on May 17.

On the Smoothie Kitchen side, they'll serve smoothies, juices, fruit power bowls, toasts, and grilled sandwich folds.

On the Red Mango side, they'll serve frozen yogurt with a self-serve model featuring four flavors, two additional swirl combinations, and 13 toppings.

Smoothie Factory was founded in the 1980s; Red Mango was founded in Dallas in 2007 had has 60 locations in the U.S. and internationally. The concepts are siblings — both part of the franchise portfolio of Dallas-based franchising company Brix Holdings, LLC.

Bringing the concept to Prosper are franchisees Lanford and Chianna Rodgers. Lanford is a former Illinois state trooper and independent insurance business owner, and Chiana is a financial advisor.

Together, they’re looking to offer a healthy and welcoming experience to a growing city.

“My professional career has changed over the years, but the one thing that unifies my experience is my purpose to help, support and build a community with new people,” says Chianna. “As I begin my journey as a small business owner and we open our doors to the Prosper community, I’m dedicated to leading a team that feels supported and is passionate about serving high-quality products and creating an unforgettable customer experience.”

Customers who show up on opening day can expect promotions, giveaways, prizes, and activities.

”The opening of the new Smoothie Factory + Kitchen and Red Mango location is one of many of our continuous efforts to provide better-for-you options to our guests by increasing access to healthy and delicious options in our communities,” says BRIX Holdings CEO Sherif Mityas in a statement. “Lanford is a passionate and dedicated owner with a team ready to make a positive impact and change the lives of their guests with fresh food, quality service, and a seamless customer experience. I’m confident that this location will be a Prosper neighborhood staple.”

openings ice cream desserts

BBQ News

Brisket Rules brings chef-driven BBQ to downtown Dallas

Brisket Rules

An acclaimed restaurateur is now serving smoked brisket in downtown Dallas at a place called Brisket Rules, a kiosk inside AT&T Exchange Hall at 211 S. Akard St., where it opened in March.

The concept comes from chef Brett Curtis, a food industry veteran with 40 years experience, and is a spinoff of the first Brisket Rules, which Curtis opened in Grapevine at Harvest Hall in 2023. Curtis also owns Dock Local, a coastal seafood restaurant with stands at both of those same locations, as well as Plano and Nashville.

"Food halls create community, draw a diverse crowd, and give us the flexibility to incubate our concepts before committing to the heavy footprint of a traditional restaurant buildout," Curtis says.

Everything at Brisket Rules is made in house including the sauce and smoked meats. Meats are smoked at both the Grapevine location inside Harvest Hall and at an offsite kitchen on Ross Avenue. They generally smoke meats for eight to 10 hours.

The menu is small and features sandwiches piled high with a quarter pound of either brisket, pulled pork, or smoked turkey; a bowl with rice or salad and avocado, a popular go-to for busy professionals downtown; and a meat plate that comes with two meats and two sides for $24.

They also have a charcuterie board with meats, smoked cheese, and pickled veggies like carrots and cauliflower. Other items include nachos and sides like Texas beans and mac & cheese, which can have meat added for an extra charge.

Specials change monthly such as in June, which features a loaded brisket potato with a salt-rubbed oven-roasted potato topped with brisket and BBQ sauce.

One fun aspect at Brisket Rules is how seriously they take brisket. — to the point they devised a list rules, hence the name. The brisket rules are their guiding principles for making sure "every bite is just right," and there are six as follows:

Pick a prime cut - quality matters
Rub, don’t drown - no marinades allowed
Season just in time - not too far in advance
Low & slow wins - avoid shortcuts
Good wood only - don't settle
Wrap & rest - the final step to brisket bliss

"It keeps it classic: Texas-style salt and pepper brisket done low and slow with obsessive attention to detail," Curtis says. "No gimmicks—just great meat, proper smoke, and a whole lot of love."

downtown barbecue openings