There is so much going on downtown. On Saturday, I took the dog to his favorite store, Downtown Pawz, and let him pick out a treat. After taking him home, the husband and I walked over to Freshii and got lunch. Then we moseyed over to TenOverSix to check out the store’s accessories. Afterward, we stumbled across a downtown garage store, and then we checked out Homegrown Festival. Exhausted, we walked the block back to our apartment, and took a nap.
I’m almost scared to say it, but, here goes: I think Dallas may finally have its downtown.
I’m not the only one who’s noticed. Hospitality Sweet opened last week, then Freshii (which is actually open long enough for downtown residents to use), and now we’re getting something called WingBucket (don’t have info for you on that), and Fluellen Cupcakes.
Fluellen is run by Keith Fluellen, a real estate developer and co-owner of Dimples Cupcake Factory in Frisco. You remember Dimples, right? The owners we wrote about are no longer part of the organization, recipes have been adjusted, and vendors have been paid. “We take care of our employees,” Fluellen says.
With all these changes, Fluellen thought it was time to branch out on his own. In his job, he couldn’t help but notice what was happening in downtown Dallas. “I could see the revitalization,” he says. “I was blessed to find a good spot.” That spot is at 1408 Elm Street, between the Jimmy John’s and CVS, one block from DART (and, as luck would have it, one block from me!). While cupcakes will be the store’s bread and butter, it will also have a coffee bar with coffee from Distant Land Coffee, headquartered in Tyler, Texas.
And the very best part? In the beginning, the store will be open until 9 most nights and 10 on Fridays and Saturdays. Fluellen says they’re taking their time with construction, and making sure they do everything right. He says the store will open the second week in June.
So there you have it. I’m just waiting for the day when it isn’t news that a store is opening up downtown. I think that time is quickly approaching.9 Comments »
Glory, glory, hallelujah! The Emporium girls, Mary Gauntt and Megan Wilkes, are making already cool Oak Cliff even cooler with their new pie shop at 314 North Bishop. Dang. Back in February when Daniel Walker was still with us, he did an incredible story on these wonderful pies. And the photos of them look amazing.
To gear you guys up for July’s Best Suburbs issue, I’m traveling to ten different ‘burbs in the DFW area for a semi-weird cross-city food tour. I’ll be documenting all my finds in these ‘Burbalicious posts that’ll be peppered throughout June and July. If you feel like your suburb deserves a shot at some SideDish love, email me and I’ll ask my Magic 8 ball if I should go.
Out in Roanoke (population of 6,320 and home to the famous hotel where Bonnie and Clyde once stayed), I found myself some pie. Melt-in-your-mouth pie.
Most people who visit Roanoke dillydally on Oak Street where all the restaurants congregate along a single strip. And though this little town prides itself on being a “Unique Dining Capital in Texas,” chain restaurants like Babe’s Chicken Dinner House and Twisted Root Burger draw in large crowds of high schoolers glued to their iPhones.
Sorry, that was completely off topic. Let’s go back to pies. Nothing in life is more important than the pies from Oak Street Pie and Candy Co. at this moment.
DMN reporter Eric Aasen says that the one woman, Christi Erpillo, has successfully found a way to dip a Samoa into a vat of boiling oil. The fried food expert is using her favorite cookie to celebrate the Girl Scouts’ 100th anniversary this year at the State Fair, which starts September 28.
Erpillo plans to top the chocolate-caramel-coconut cookie with more chocolate drizzle, caramel, and toasted coconut.
Apologies to all of y’all drooling at your desk right now.3 Comments »
Do you have a few extra calories to spend this weekend? If so, head over to the The Landmark Restaurant at the Warwick Melrose and order a bowl of burrata fondue. The buttery Italian cheese is whipped with herbs, cream, and olive oil and melted into a thick dip. We dipped into the hot cheese with these crusty slices of grilled bread and pulled out long, messy strings of hot cheese. Chef is Mike Pacheco.