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Uno Dué Go Expands, Brings Healthy Food to Plano

: Pizza maker Chad Tipton serves up a freshly-baked thin crust pizza after adding the final touch (left); Rattlesnake pasta is sure to please any Texas palate, packing a subtle punch when green Tabasco and jalapeno peppers meet yellow cheddar and Alfredo sauce (right) photography by Tegan Burkhard
: Pizza maker Chad Tipton serves up a freshly-baked thin crust pizza after adding the final touch (left); Rattlesnake pasta is sure to please any Texas palate, packing a subtle punch when green Tabasco and jalapeno peppers meet yellow cheddar and Alfredo sauce (right) photography by Tegan Burkhard

Dallas airport staple Uno Dué Go is upgrading from tiny terminal status to full-fledged restaurant at 4901 West Park Boulevard, Suite 521. In fact, the corporation is so confident its expansion will pay off in Texas that Uno Dué Go has two Plano locations in the works, thanks to corporation employees like CEO Ian Baines who live in Dallas.

“We think Dallas is ready for this,” says Don McElroy, vice president of operations.

Uno Dué Go, a fairly new chain originating in Boston, MA in 2008, specializes in made-from-scratch, customizable healthy dishes offered at an affordable price. And the Plano locations already have exclusive menu items not available at its airport and university locations.

When planning the menu, the Uno Dué Go team considered Texan flavors and preferences. Texans’ love of spicy, heavier foods played a role in the pasta dishes’ debut at the Park at Preston location set to open Thursday, August 1, says Eric Caron, concept development chef.

Deep Dish Blueberry Buckle  with cinnamon, sugar, blueberries, and yogurt
Deep Dish Blueberry Buckle with cinnamon, sugar, blueberries, and yogurt

At the smoothie bar, health-conscious guests can take their pick of low fat yogurt smoothies made with real fruit. And inspired by former CEO Frank Guidara’s superfood diet that helped him combat pancreatic cancer, Uno Dué Go offers specialty superfood smoothies, like strawberry/avocado/coconut, and banana/mango blends with chia and flaxseed supplements. For breakfast, guests can stock up on protein and energy to help them tackle the day with their choice of soufflés, breakfast sandwiches and wraps. Signature baked pizzas and a sandwich bar offers guests gourmet paninis and build-your-own options, from house-made asiago flatbread to black bean burgers and goat cheese.

Uno Dué Go also offers a healthy kaleidoscope of greens, toppings, proteins and dressings sure to catch your eye with its colorfully arranged display that also helps chefs whip up your salads that much quicker, Caron says. “If it’s not colorful, it’s not healthy.”

Harvest Vegetable pizza with salsa, roasted tomatoes, basil olive oil, peppers, spinach, broccoli, caramelized onions, cheddar and mozzarella
Harvest Vegetable pizza with salsa, roasted tomatoes, basil olive oil, peppers, spinach, broccoli, caramelized onions, cheddar and mozzarella

Vegetarians and gluten-free  folks are treated like royalty here. For nearly $10, you can treat your body to a salmon or soy tofu salad. In addition to already-offered gluten-free pizzas, locally-sourced gluten-free bakery items are among future plans for the Plano locations. To top it all off, Uno Dué Go has a full-service bar housed in the back of the restaurant, serving happy hour $5 bar snacks like spicy cheese fondue and caprese bruschetta along with beers, wines, sangrias, mimosas and margaritas.

The Park at Preston location officially opens August 1, but grand opening celebrations are still a few weeks out. On Friday, August 16, 20 percent of proceeds will go to Emily’s Place, an organization that helps domestic violence victims. Then, on Saturday, August 17, the first 100 guests who brave the early 6:30 a.m. wake-up call will be treated to free recycled bags worth 10 percent off future take-out orders. Those who need their beauty sleep can wait until noon for family meal demos and menu samples.

The next location will open at Preston Creek Shopping Center at Preston and Highway 121.

Tegan Burkhard is an editorial intern at D Magazine. She is an online journalism senior at the University of Oklahoma who loves music and photography on the side.