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    Uptown News

    The Quad in Uptown Dallas signs on buzzy restaurant with Australian flair

    Teresa Gubbins
    Jan 17, 2023 | 10:43 am
    Two hands

    It'll take two hands to eat at Two Hands, coming to the Quad.

    Two Hands

    There's an exciting new restaurant concept coming to Uptown Dallas: Called Two Hands, it draws its inspiration from Australian café culture and will open its first Dallas location at The Quad, the development at 2699 Howell St. that's undergoing a big renovation, where it will occupy one of the five retail spaces in a new office tower.

    A release describes it as a casual restaurant featuring fusion cuisine, sharable plates, and "well-traveled classics." It'll be open for breakfast, lunch, and dinner, with a coffee program and full-service bar, plus indoor-outdoor dining.

    It'll open in early 2024.

    Two Hands was founded in 2014 (no relation to the Los Angeles-based Korean hot dog chain) by husband-and-wife Henry and Tara Roberts, who opened their first location as a coffee shop/cafe in New York. There are now six, including four in New York, one in Nashville, and one in Austin, which opened in 2020. Two more will open in 2023, in Denver and Franklin, Tennessee.

    "Dallas is filled with so many unique, diverse neighborhoods, and The Quad development in Uptown is the perfect opportunity for Two Hands to enter the market,” says Henry Roberts, a native of Australia, in a statement. “Following our success in Austin, our expansion into Dallas will continue our growth in Texas and help establish our brand here."

    Culinary Director and Chef Barney Hannagan follows what the release calls "a conscious approach" to health and lifestyle with bright, flavorful dishes, bold flavors, and locally sourced ingredients that vary by season and location. Being conscious is far preferable to being unconscious when you are creating a menu.

    Popular items include:

    • salmon quinoa bowl with salmon, egg, turmeric quinoa, hummus, crunchy shaved veggies, avocado, cucumber, seeds, and puffed rice
    • tamarind chicken, a glazed half-chicken served with whiskey shoyu, sesame chili crunch, and ginger sauce.

    Coffee options include a lavender matcha latte, while the bar will serve natural wines, local beers, and specialty cocktails.

    Two Hands is the first retail lease signed at The Quad, with additional restaurant announcements anticipated by mid-2023.

    Dallas-based Stream Realty is developing the a state-of-the-art office building and surrounding retail on the space formerly known as the Quadrangle, Dallas' first mixed-use development dating back to 1966. Chicago Title was the first office tenant to commit to the project in September 2022.

    Amenities will include a penthouse tenant lounge and conference center, fitness studio with floor-to-ceiling windows, dedicated underground parking, bike valet, and outdoor seating and green space.

    “We envision a collection of restaurants at The Quad that will engage not only the employees of our office tenants but also the thousands of residents in our neighborhood,” says Ramsey March, Executive Managing Director and Partner of Stream’s development group. “Two Hands has a devoted following in some of the country’s most sophisticated dining scenes and exemplifies the kind of offering we know will excite the Uptown market.”

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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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