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    Speakeasy News

    Speakeasy named for Bonnie & Clyde hangout opens at Dallas' Trinity Groves

    Teresa Gubbins
    May 9, 2023 | 2:47 pm
    saint rocco's trinity groves rooftop

    The new speakeasy comes with one of the best views of the downtown Dallas skyline.

    Saint Rocco's

    West Dallas eatertainment complex Trinity Groves has a little of everything but now it has the missing piece: a speakeasy.

    Called Devil's Back Porch, it's a Prohibition bar concept which will be located in an unexpected site: the second floor of Saint Rocco’s, the New York-inspired Italian restaurant with red sauce pastas, chicken parmesan, and pizza founded by Phil Romano.

    According to a release, the bar located at 3011 Gulden Ln. has become one of the best spots in town to gather for a drink and gaze at the downtown skyline. Saint Rocco executive chef and co-owner Jay Valley decided to give the second-floor space a a little mystery, a little intrigue, a little extra pizzazz, and voila, Devil’s Back Porch was born.

    “This Prohibition-era speakeasy is the perfect complement to Saint Rocco’s and our New York Italian roots,” Valley says.

    It's slated to open on May 25.

    The bar is named for Devil’s Back Porch, the infamous nickname for a West Dallas escape route during the Great Depression for gangsters running from the law. What's now called Singleton Boulevard used to be known as Eagle Ford Road, and provided a getaway over the West Fork of the Trinity River.

    The area hosted many notorious characters over the years, including Bonnie and Clyde, who grew up nearby and had family in West Dallas during their 1930s crime spree.

    Devil's Back Porch will serve a menu of classic cocktails, like the Godfather (scotch, amaretto, lemon); a mezcal-laced riff on the Corpse Reviver No. 2; and the Bee Sting, a spicy version of the Bee’s Knees.

    They'll also serve food courtesy of Jay Valley and the Saint Rocco’s team, including chicken wings, spicy chicken sandwich, cheeseburger, lobster quesadillas, and cannoli.

    Speakeasy bars have surfaced as a trend in recent years, which CultureMap isolated and documented in 2021 with this ground-breaking roundup.

    Since that was published, more speakeasy bars have emerged including Room 520 at the Sova boutique hotel; Magnum Room at the Hotel Vin in Grapevine; The Branca Room inside Chimichurri restaurant; Red Phone Booth in the Grotto at Grandscape; and The Wilfred at Lakeside Market in Plano.

    One of the key traits of the speakeasy bar is a complicated entry, and Devil's Back Porch has that covered: Patrons will enter through a separate back entrance into a room awash in red and black, with gangster photos displayed on the walls.

    Bar staff will be outfitted in black vests and newsboy caps and the space will boast a dart board, pool table, and poker table. They'll also host events, such as birthday parties, casino nights, and parties. They'll be open Thursday-Saturday from 5 pm-12 am, with a happy hour from 5-7 pm.

    "We can’t wait to serve good food and classic drinks in a fun, throwback atmosphere where our guests can live it up like the old days," Valley says.

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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 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 - we wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis,” says Yaser in a statement.

    Mak went to college to sudy 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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