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Popular Bubble Tea Spot Comes to Richardson

Boba tea and mochi donut lovers, get ready!

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Owners Jennifer and Terry Pham. Photos courtesy of Fat Straws Bubble Co./Kathy Tran

Locally owned and operated bubble tea concept, Fat Straws Bubble Tea Co., is opening a fourth location on Saturday, June 1 in Richardson.

In addition to a new location, Fat Straws will become the first business in Texas to offer house-made Mochi Donuts, alongside their well-known milk teas, infusions, brews and blends.

These unique donuts originated in Japan. They are made with mochi flour (a Japanese rice flour) and are known for their crisp exterior and chewy interior.

Each hand-dipped mochi donut will be made using the freshest ingredients including organic strawberries, organic blueberries, and ceremonial grade matcha.

“Over the last 16 years we’ve really tried to stay focused on what we do: make great bubble tea,” says co-owner Terry Pham. “We’ve been searching for something to complement our product, but nothing has stood out. That all changed last year when I had my first Mochi Donut. And like all of the amazing experiences in my life, we had to share it.”

The Richardson store will serve as the commercial kitchen to produce the donuts daily and prepare them for delivered to the three other locations – the original store in Plano, the store on Alpha near the Galleria and the store on Preston at Forest.

The Richardson grand opening event will be held on June 1 from noon to 10pm.

The first 100 guests will receive a prize envelope with a items ranging from a free t-shirt to a $50 gift card.

The first 200 guests will be entered into a raffle to win Fat Straws for a year (1 drink for 52 weeks).

There will also be a Plinko Board with prizes like re-useable straws, t-shirts, free drink cards, free donut cards and much more.

Fat Straws in Richardson is located at 1251 West Campbell Road, Suite 230.

Around + Beyond

New Menu Items at Stampede66 by Stephan Pyles at Delta Hotels by Marriott Dallas Allen

The new fall menu crafted by Chefs Stuart Race, Mikeal Frey, and Stephan Pyles is available now.

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Photo courtesy of Stampede66 by Stephan Pyles (Photo credit: Jonathan Zizzo)

The new Stampede66 by Stephan Pyles fall menu crafted by Chefs Stuart Race, Mikeal Frey, and Stephan Pyles is available now for lunch and dinner.

Located within Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center, Stampede66 by Stephan Pyles offers guests a true taste of Texas through familiar Southern dishes with a contemporary twist.

The new menus highlight the Southwestern flair the restaurant is known for, but will offer a greater variety of approachable choices for guests. Stampede66 classics such as SP’s Hell’s Eggs, Shiner Bock Beer Bread, SP’s Original Southwestern Caesar, Honey-Fried Chicken, 72-Hour Brisket and more will remain on the menu.

“We crafted the menus to celebrate the Lone Star State utilizing ingredients Texans love,” said Executive Chef Stuart Race. “Lunch and dinner will be updated by utilizing more seasonal ingredients along with flexible options, such as our Keto-friendly items.”

The lunch menu is divided into five sections including Salads and Soup, Sandwiches and Pizza, Stampede66 Keto, Big Plates and Dessert.

Guests can enjoy items such as the Smoked Turkey Cobb, Pulled Barbecued Pork Pizza, Shiner Bock Fish Tacos, Blackened Shrimp and Grits and more.

Keto-friendly options include the BBQ Spiced Seared Grouper with Avocado, Watercress, Almonds, and Heirloom Cherry Tomatoes and the Grilled Sirloin with Tomatillo Green Beans, Broccolini and Cilantro Butter.

Salads and Soups range from $7 to $14, Sandwiches and Pizza from$12 to $16, and Big Plates range from $12 to $29.

Guests have the opportunity to choose items from seven sections on the dinner menu including Bocaditos for Sharing and Bread, Tacos, Salads and Texas Classics, Stampede66 Keto, Stampede Signature Large Plates, Steaks, Chops and Seafood, Serious Sides and Dessert.

Dinner entrees include Chef Mikeal’s Burger with Wood Grilled Beef, Muenster Cheese, Fried Egg, Crispy Onion Strings, Spicy Chipotle Bacon Aioli (also available for lunch), Wood Fired Grilled Strip Loin, King Salmon with Chard and Sundried Tomato Pesto Orzo, and more.

Stampede66 Signature Large Plates range from $19 to $24, Steaks, Chops and Seafood range from $19 to $49, while Tacos, Salads and Texas Classics are available from $7 to $16.

Stampede66, founded by James Beard Award-Winning Chef Stephan Pyles, a 5th generation Texan and founding father of Southwestern and Modern Texan Cuisine, serves as an ode to Texas as the concept was influenced by Pyles’ upbringing. The atmosphere at Stampede66 allows guests to surround themselves with projected scenes of glorious Texas landscapes, hand-carved wood accents from Master Woodworker Doc Wright and original sculpture and art by Chris Judy and Specified Art.

The restaurant, placed within the Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center, is located at 777 Watters Creek Boulevard, Allen, Texas 75013.

Stampede 66 by Stephan Pyles is open daily to the public for breakfast, lunch and dinner and weekend brunch. Semi-private dining options for groups are available. Reservations can be made by online or by calling 469.675.0800.

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Food + Drink

BENDT Distilling Co. Launch Party

Co-Founders Ryan and Natasha DeHart will raise a glass to celebrate the launch of new BENDT No. 5 – a smooth, perfectly balanced blended whiskey that captures the essence of each whiskeys finest characteristics.

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BENDT Distilling Co. will host a launch party on September 21 from 1pm to 9pm for the introduction of BENDT No. 5 American Blended Whiskey – the first-ever blend of five distinct small batch Texas whiskeys (Bourbon, Rye, Malt, Wheat, Light) distilled, aged individually and blended together under one roof in Lewisville, Texas.

The family-friendly event is free to the public and will include the following:
· BENDT No. 5 craft cocktail menu, samples and snow cones
· Custom hand-etched bottle engraving by Air Style Art
· Live music from Hightower Band and Denver Williams Band
· BBQ by Chasin Tail BBQ will be available for purchase – $7.50 (kids) / $12.50 (adults)
· Behind-the-scenes whiskey production tours (21+)
· Photobooth by Smile for the Camper + Texas Photobooth Company

BENDT No. 5 is perfect for diverse whiskey drinkers seeking a smooth, flavorful and balanced blend of hand-crafted whiskeys. As one of the few female distillery founders and whiskey blenders in the U.S., Natasha DeHart is elevating the category of blended whiskey beyond neutral or artificially flavored whiskey-based spirits. BENDT No. 5 American Blended Whiskey is all grain, all whiskey.

BENDT Distilling Co (formerly Witherspoon Distillery) is located at 225 S. Charles Street, Lewisville, TX 75057.

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Food + Drink

Chef Junior Borges to Lead New Restaurant Concepts in The Village Dallas Entertainment District

This entertainment district is sure to be the new gathering spot for residents and those just visiting the area.

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Photo courtesy of The Village Dallas

The Village Dallas has announced that Chef Nilton “Junior” Borges is executive chef and vice president of culinary for a new development that will include 12 restaurant concepts located within The Village’s new entertainment district, a 34-acre mixed-use lifestyle project opening in 2020.

The 300-acre collection of apartment communities that began a half-century ago in northeast Dallas is located near the Park Cities and North Park Center. Chef Borges will be leading a team of chefs in his new role, overseeing multiple restaurant openings in the spring of 2020.

A notable figure on the Dallas dining scene, the Brazilian-born chef developed his skills in several of New York’s best kitchens before moving to Dallas in 2014. His stellar career includes a rare five-star review from Leslie Brenner in 2016 as the opening chef at Uchi Dallas. He has also served as executive chef of FT33 and The Joule, where he oversaw all six of its dining establishments.

“I am excited to be a part of The Village,” said chef Borges. “I plan to serve the surrounding neighborhoods of The Village and guests from throughout the DFW metroplex at these new restaurants, which will offer dining experiences perfect for both special occasions and weekly meals.”

Chef Borges has noteworthy culinary creativity with the ability to harmonize, enhance and build out the flavor of his dishes. His commitment to sourcing from area farmers and ranchers will shine at these restaurants, which are situated among tall live oaks in one of Dallas’ long-standing residential communities. Additional announcements are to come regarding details of the 12 new restaurants.

“Chef Borges came up as someone who would be an excellent culinary leader for The Village’s new entertainment district in every conversation I had with many of the top chefs in Dallas as we were searching for someone to fill this role,” said Larry Spelts, president of Village Hospitality. “His experience in great destination restaurants combined with his multi-outlet experience at The Joule have prepared him to lead our culinary team to execute at a high-level. We are excited for what is to come for him and for the future of The Village’s new lifestyle experience.”

For more information on The Village Dallas, please click here.

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