Meda Kessler & June Naylor 2015-07-01 05:57:27
NEW&NOTABLE Spin! Neapolitan Pizza, Southlake The long-awaited opening of the pizza shop's Southlake outpost is expected in late July. Based in Kansas City, with a menu created by James Beard Award-winning chef Michael Smith, Spin! Recently opened stores in Richardson and Las Colinas and will open another near SMU in Dallas soon. The pizzeria's concept boasts hand-spun, stone-fired, artisan pizzas covered with hand-cut toppings. The menu includes salads, soups, panini, Italian deli sandwiches and appetizers such as stuffed pork meatballs and Calabrian shrimp topped with cheese. Blood orange sangria is a signature, as is gelato. A portion of sales from opening week for each of the DFW stores benefits the North Texas Food Bank. Southlake Town Square, 1586 E. Southlake Blvd., Southlake; 817-416-7746 or spinpizza.com. Sprouts Farmers Market Fort Worth's second store is set to open July 22. Touting "healthy living for less," the Phoenix-based company earns points for a broad produce selection, expansive vitamins-and-supplements department and natural foods, as well as body and skin-care products — with notably good prices on Sprouts brands, from coconut water to kale chips. Weekly specials for each store, posted in online flyers, include such deals as all-natural chicken breasts for $1.88 per pound; walnuts for $4.99 per pound; fresh Copper River salmon fillets for$12.99 per pound; and a 14-ounce tub of roasted almond butter, $5.99. Look for icons noting gluten-free, vegetarian and organic foods. A beer and wine department is in store, and among ready-made foods to take away, find sushi, an olive bar, a variety of deli trays and a juice bar. Look for specials and giveaways during the grand opening. 6300 Waverly Way; 682-747-5456 or sprouts.com. Swiss Pastry Shop Peter Kreidler, former executive sous chef at Clay Pigeon, is now the executive chef at Swiss Pastry as he and owner Hans Peter Muller introduce a special dinner-only Swiss- German-Texan menu late this month or early August. Kreidler wants to make the approachable dishes that he ate as a youth, meals that brought his family together and made him want to be a chef. Muller and Kreidler hosted a preview dinner in June, serving pork schnitzel with spaetzle and sweet-sour red cabbage, tender beef stroganoff and brat meatballs in a white-wine mushroom sauce. The menu also will include a select number of Muller's burgers, his Fort Worth Cheese Steak and some new sandwich options. Dessert also will be available including bakery goods. Look for beers on tap and a few bottle selections. Dinner service likely will start at 5 p.m.; the bakery and cafe are open at breakfast and lunch Tuesday through Saturday. 3936 W. Vickery Blvd., Fort Worth; 817-732-5661 or swisspastryonline.com. Stir Crazy Baked Goods Owner-baker Robbie Werner takes over the old Magnolia Cheese Co. Space giving it a new look with cases filled with brownies, whole cakes and slices, cookies, and sweet and savory pastries such as quiches and tarts. She'll also offer locally made artisan bread from Le Boulanger Barbu when available, and lemonade by the glass from Carleen Anderson. Check out the retail corner for party-ready items including candles and cards, and Kristen Hanson Camareno will have cut flowers and small arrangements for sale. Werner also will continue to sell out of her original Daggett Avenue location, while the Magnolia location is intended to be more of an evening destination. A July 21 opening is the target date. 1251 W. Magnolia Ave., Fort Worth; stircrazybakedgoods.com. Sloan & Williams Even before celebrating its first anniversary, the Grapevine winery opens a new space inside the 4,200-square-foot Masonic Lodge on historic Main Street in July. That's because Alan Kunst and best friend/business partner Ralph Mattison almost instantly outgrew the original winery they opened a few blocks away last August. The new, renovated location accommodates visitors at its Moon Bar, a custom-crafted maple bar shaped like a crescent moon, for wine tasting. Wines produced on-site include seven that recently took home medals from the TEXSOM International Wine Awards competition. Hungry? Enjoy some tapas. A big summertime hit, the wine ice creams come in eight flavors. Open daily at 401 S. Main St., Grapevine; 817-421-9463; or at the original shop, 112 E. Texas St., Grapevine; 817-416-9371 or sloanwilliams.com. Press Cafe Felipe Armenta Jr., whose kitchens include The Tavern and Pacific Table in Fort Worth, says his newest venture is scheduled to open Sept. 1. Next door to Mellow Johnny's Bike Shop at The Trailhead at Clearfork, the 2,000-square-foot Press Cafe is a casual, two-story destination restaurant for breakfast, lunch and dinner. The upstairs bar is completely al fresco, and guests enjoy a canopy of trees and excellent views of the Trinity River. The menu, served upstairs and down, offers healthy options among sandwiches, salads and entrees, with coffee and juices among popular morning choices. "We're excited about having the big draws of the river and the trail," says Armenta, who has been working on the concept for four years. "The place is very contemporary but very comfortable." 5000 Clearfork Main St., Fort Worth. NEW&NOTABLE DALLAS BY MICHAEL HILLER Kent Rathbun goes roadhouse • Off-Site in a new site • Blythe Beck is back in the kitchen Hickory Kent Rathbun, Iron Chef America winner and co-owner of Dallas' fine-dining jewel Abacus and the upscale Jasper's in Piano, has added another noteworthy restaurant to his collection. At Hickory, Rathbun struts his stuff via a casual roadhouse theme and adds hefty burgers and wood-fired barbecue to his repertoire. His menu of low-and-slow includes pepper-crusted wagyu beef brisket, mustard- and brown-sugar glazed pork shoulder, pork ribs, Kansas City-style burnt ends and house-made sausages, sold as plates, sandwiches or by the half-pound. Rathbun fashions his burgers from a beefy blend of chuck, short rib and brisket, topping them with interesting ingredients like pork-rib chili, house-smoked cheddar and roasted poblano peppers. Sides are more than an afterthought, too. Hickory's mac and cheese features Texas cheddar and cornbread crumbles; chayote and green apples jazz up the coleslaw; and the grits use blue corn and jalapeno jack cheese. Reclaimed wood planks and picnic tables amplify the roadhouse feel while from-scratch pickles and condiments, skillet cobbler and local craft beers remind you that a chef is still firmly in charge. 8100 Dallas Parkway, Suite 115, Plano; 972-712-7077 or hickoryplano.com. Off-Site Kitchen Last month the notable burger shack, located on an industrial stretch on Irving Boulevard, quietly packed up its Farrah Fawcett poster and butcher-shop memorabilia and headed east to a new space at Trinity Groves. Owner Nick Badovinus still turns out some of the city's best burgers and French fries at this 2.0 version of Off-Site Kitchen - "with lots of indoor seating and air conditioning!" Says Badovinus — and the rest of the menu remains mostly the same. 3011 Gulden Lane, Dallas; 214-741-2226 or oskdallas.com. Pink Magnolia After wrapping up a gig as chef at Kitchen LTO in Trinity Groves, Blythe Beck has decided not to part ways with the restaurant's owner, Casie Caldwell. Late this month, the two will launch Pink Magnolia, a Southern-inspired restaurant that will occupy the former Driftwood space in Oak Cliff. Diners can expect a heavy helping of Beck's buttery, deep-fried Southern dishes on the menu, including her noteworthy version of classic shrimp and grits. 642 Davis St., Dallas; pinkmagnoliadallas.com.
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