8 Inwood Tavern's bartender 16 Dallas's original food influencer
10 A slice of LA
18 A scoop of NOLA 22 Dining trends in the neighborhood
The retro booths at SNO Gourmet Shaved Ice remind the shop's owner of his father's love of Elvis. Read more about the New Orleans and Mexican fusion shop on page 18. Photography by Jessica Turner.
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Eatzi’s Market & Bakery in Preston Royal Village. Photography by Lauren Allen.
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OPENING REMARKS
By JEHADU ABSHIRO
Hello!
Recently, I was driving down Lower Greenville on a Thursday around dinner time. I was peeking into the restaurants, and I noticed many of them were empty. I experienced something similar when I dropped in at one of my favorite watering holes in Oak Cliff on a Friday afternoon, and for the first time in a long while, I didn’t have to search for a table. And again when I made reservations for a few friends in a normally crowded restaurant in another part of town.
Granted, it’s summer, and this is a city that likes to pack bags and escape the triple-digit heat.
Perhaps more impactful, budgets are tighter for many people. We wrote an article in 2010 about 10 places where you could get $5 lunches. Save for Tony’s Pizza and Pasta on Northwest Highway, Keller’s Drive-In and Taquería Pinocho, many of the restaurants don’t have a $5 lunch option anymore, if they still exist.
Dallas has become a very different place since we wrote that article. Google says the rate of inflation between 2010 and now is 52.8% in Dallas. The CPI Inflation Calculator from the U.S. Bureau of Labor Statistics says a fiver in 2010 is the equivalent of $7.66 now, but the website also looks like it’s frozen in 2005, so we’re going to take that with a pasta water handful of salt.
Real estate pricing spiked, and produce and labor costs have increased for most of our restaurateurs. Cocktail menus with $20 drinks are commonplace. For a family of four, you’re looking at a $70 ticket — at least at any restaurant priced similarly to Chili’s — if everyone’s getting a burger, water and tipping 20%.
Our restaurant graveyard is a collection of heartbreaking favorites. We’re not only mourning the food. It’s our favorite server, being a regular, the moments we celebrated at the table toward the back, the person we used to be when we frequented the joint around the corner. And maybe what we miss most is what our neighborhood used to feel like.
I don’t mean to be a Debbie Downer. (I do lean that way.)
The good news is that we always have a new chef to interview, a new concept to write about and neighbors willing to become new restaurateurs. There have been a few comeback kids in newer spaces with new hope. That’s the real purpose of our reader-forward Best Of contest (the winners of which are announced on page 14) — let’s celebrate our neighborhood.
COMING & GOING
[+] Campisi’s 5944 Royal Lane
[+] CRAFT Restaurant & Beer Market 5974 W. Northwest Highway
[+] Cantina La Rosa 4347 W. Northwest Highway
[+] Scilla 8111 Douglas Ave.
[+] Palladino’s Steak & Seafood 5959 Royal Lane
[-] Tricky Fish - closed in March 7949 Walnut Hill Lane
[-] Anchor Sushi Barclosed in May 6025 Royal Lane
[+] Fortune Housecoming this fall 7825 Firefall Way
Ode to Sevy’s
“My husband and I met at Sevy's for our first date. It was December 1998. We got married 9/16/2004 — we just celebrated our 25th wedding anniversary. Here is the photo from our first date. I am the one on the left - my husband is the second one from me [to the right].” - Laura Watters
“Sevy’s survived the dot-com crash. It survived the 2008 recession. It survived COVID. It survived Jim Severson’s own health struggles. It seemed, to those who loved it, genuinely immune to the ordinary forces that kill restaurants … The corner booth at 8201 Preston Road is quiet now. Thirty years of deals and friendships and power lunches and early Saturday mornings at the bar have come to a close. Dallas is good at building thing. It is less practiced at holding onto them. Sevy’s deserved better than a landlord dispute. So did we.” - Jay Rosser
Photo courtesy of Laura Watters.
This or that with Inwood Tavern’s
Brendan Willis
Beer or bourbon? Bourbon over beer.
Favorite shift soundtrack?
I love house remixes of old songs and old school hip-hop.
First drink after your own shift?
I enjoy a Sun Cruiser iced tea and a chilled shot of espolòn blanco with a splash of ginger ale for a drink when I’m off work.
Most-requested cocktail?
Ranch water or Tito’s and soda are a tie for most-ordered beverages for me.
Favorite season at the Tavern?
Easily the fall and the holidays are my favorite time at the tavern; no competition.
You know you're at Inwood Tavern when…
… you're waiting in line to go into the bathroom three to five girls at a time, or it's 12:30 a.m. on Friday night, and the entire bar is singing Friends in Low Places or Journey or Whitney Houston at the top of their lungs, and it sounds great, but it shouldn’t.
Read more on page 8.
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J. Diane Colter Dr. Piper Dizak
BEHIND THE PINE
Inwood Tavern's Brendan Willis talks tending bar
Story by ALYSSA HIGH | Photography by GABRIEL CANO
Inwood Tavern (IT) is the bar everyone wants to end up at. In fact, Brendan Willis waited for years to get his turn. Then he got a call.
His friend Maigen, a fellow bartender at IT, told him that the whole tavern staff was going on a vacation put together by the owners. His opportunity had arrived. He trained over the weekend and worked his first shift that Monday. Almost five years later, Willis is still at Inwood Tavern. “It is without a doubt the most fun job I have ever had,” he says.
HOW WOULD YOU DESCRIBE THE VIBE OF INWOOD TAVERN?
The vibe can only be described as laid-back and relaxed, and welcome to all walks of life over the age of 21. Inwood Tavern is always going to have good music playing if you want to dance, and a dimly lit covered patio where you can have a conversation and a smoke, if you like, while not missing the action. With such a wide age range of people who enjoy the Tavern, it makes it an incredible place for networking with people. My mother always said life is about who you know, not what you know, and she was always right.
IN THE TIME YOU'VE BEEN THERE, HOW, IF AT ALL, HAS THE CROWD CHANGED?
The crowd has changed alright, and it just keeps getting better. I can’t tell you how many amazing people walk through the doors of Inwood Tavern, but I can tell you it’s a pleasure to take care of them and learn about their journey.
WHAT IS A TYPICAL SHIFT LIKE FOR YOU?
I arrive a bit early, normally with some candy. I like to try and say hello to everyone as I arrive and let them know the party has officially started. Then, I like to take a moment and set the bar up the way I like it, which is a luxury we have at the Tavern, and it's usually pretty chill vibes for the first several hours of a shift throughout the week. By about 10 p.m., it’s normally pretty rocking, and the time usually goes by so fast because it’s so fun and easy.
DO YOU HAVE A SIGNATURE DRINK YOU LIKE TO MAKE, EVEN IF IT'S NOT ON THE MENU?
I have quite a few drinks I like to make, but I always like to ask people what they normally drink before assuming what they will like, and once I know if they are looking for something sweet or sour or spirit forward or refreshing, I can whip something up. Lately, a crowd pleaser for me has been making a ranch water and splashing it with fresh-squeezed pineapple juice, not that whack stuff out of a can. I’m talking fresh-squeezed, baby!
WHAT DRINK ORDER INSTANTLY TELLS YOU SOMETHING ABOUT A CUSTOMER?
If you order any version of a Long Island, I am going to ask
to see your ID again. If you order any kind of a spritzer or something really fancy, it normally tells me you might be a first-timer, which is cool because then I show you that we are known for using red Solo cups for our cocktails, and it always sparks a fun conversation.
WHAT IS ONE STORY YOU'LL NEVER FORGET SINCE WORKING AT INWOOD TAVERN?
Working the day after Dallas’s own Scottie Scheffler came in after he won the Masters was pretty memorable. That’s right, I said the day after.
I wasn’t even there, but I opened that Monday. It was nuts how many radio stations and news stations called asking questions and how many people came in wanting to drink what he drank and take a picture where he was. Scottie, if you're reading this, I’m always pulling for you, brother, and when you win the next Masters, I'll have some Blanton’s waiting on you. Cheers.
IF SOMEONE ONLY HAD ONE VISIT, WHAT WOULD YOU TELL THEM TO ORDER?
Well, without a doubt, it's a rite of passage at the Tavern to have at least one JELL-O shot for your first visit, and I would strongly encourage ordering any beverage made in our iconic red Solo cup because we have a great pour, and it's what we are known for. We also have several other options; many people are surprised to find out that we have good wine and lots of local beers as well. But if you're coming to the Inwood Tavern to get the full experience, you have to get yourself at the very least a JELL-O shot and a nice strong drink of your choice.
WHAT'S AN UNDERRATED MENU ITEM PEOPLE SHOULD KNOW ABOUT?
Some underrated cocktails would be the root beer shot. That one is definitely a sleeper. For something sweet that’s not a white tea, try the strawberry lemonade shot; it’s dangerous. We also have Malört for any weirdos out there who like the taste of gasoline and rubber bands. Most people don’t know this, but we have the best Lay's potato chips in all of Dallas. There is literally no competition.
IS THERE A DRINK TREND YOU'RE LOVING OR ONE YOU'RE READY TO SEE DISAPPEAR?
I don’t have anything against Guinness, but I can't say I’m a fan of splitting the “G.” Why are we chugging Guinness, guys? Gross. On the other hand, I am a big fan of how popular non-carbonated seltzers like Sun Cruiser iced tea have become, and I also like how many nonalcoholic beverages have become popular, so that way people who don’t or can’t drink can still come and enjoy a beverage that’s not a soda water and have fun with everyone. I think it's great for the industry.
This interview has been edited for clarity and brevity.
Tucked away in the corner of the Preston Forest Shopping Center, Pizzana is a seemingly unassuming restaurant. In reality, it’s home to an American iteration of Neapolitan pizza whose popularity has skyrocketed over the past decade. Walking inside, visitors will see drinks being mixed at the small bar near the entrance and then brought out to booths under the glowing orange light of the Edison bulbs hanging over them. The dim, cozy atmosphere pops with color as potted plants stud the walls, which are covered in a wallpaper of olives. Yellow and blue posters of Italian food and ingredients sit above diners as they eat.
The restaurant opened on Nov. 3, 2025, becoming the eighth of the chain’s locations.
But for owner Candace Nelson, the idea of opening up a pizza chain came by chance at a Chris O’Donnell dinner party where she ate pizza from Daniele Uditi, who’s now the chef at Pizzana.
“I always say I like to follow my gut, and I mean that quite literally,” Nelson says. “My husband and I have always had a genuine love for great pizza, but we didn’t necessarily think we were going to get into the business until we tried some life-changing pizza from Chef Daniele Uditi, who had freshly
Pizzana's signature Cacio e Pepe featuring provoloncino d’agerola, parmigiano crema, cracked black pepper and fior di latte mozzarella. Photos courtesy of Pizzana.
arrived from Naples. We took one bite and thought it was exceptional.”
From there, the Nelsons started drawing up plans for the restaurant, which utilized Uditi’s unique “slow dough” style of baking that has a firmer base while still maintaining classical Neapolitan traits. This firmer base allows for a wider variety of toppings, giving rise to novel menu options like the funghi pizza ($25), which has melty fontina, caramelized onions and seasonal mushrooms on it, while enabling diners to cut slices in their pies and eat them by hand.
“Our first location was in Los Angeles, at a time when LA wasn’t really known for pizza, which is hard to imagine now,” Nelson says. “We opened in an environment where people weren’t really all that excited, but we knew we had an incredible product, and we had this established customer base who liked Daniele already.”
The most popular item on the menu is the Cacio e Pepe pizza ($26), which takes the key concepts of the traditional pasta dish, combining melted fior di latte and provoloncino d’Agerola with parmigiana crema and cracked black pepper to create the fan-favorite.
“We are very well known for our Cacio e Pepe, which is the brainchild of Chef Daniele, who’s really a maverick when it comes to flavors,” Nelson says. “It’s ooey, it’s gooey, it’s got the crispiness from the
crust, the creaminess from the crema and that spiciness from the black pepper. It’s got everything going on.”
Additionally, the margherita ($23) and pepperoni ($26) are fan favorites. Underrated items like the vodka pasta ($26) and the Bianca ($26) sit unassumingly on the menu but deliver just as much of a gustatory experience.
But Nelson hopes that Pizzana becomes more than a restaurant. She hopes that it becomes a key piece of the Preston Hollow community, with events like trivia night on Mondays at 7:30 p.m.
“I would love for (families) to think about Pizzana as their neighborhood spot,” Nelson says. “It’s their place where their kids are growing up and getting their weekly pizza, kind of like what we did with Sprinkles. We want people to love the food, but we also want them to have those special family memories.”
Nelson aims to do all of this while maintaining the standards for the food, not compromising on any front. By having the kitchen visible to those in the restaurant, an open environment is curated, a place that ushers people in with its accessibility and keeps them with the quality of the food.
“We want it to be comfortable,” Nelson says. “We are an Italian-inspired concept, and Italians are known for their hospitality; we just want it to be a casual, fun and joyful experience. The food is
easy to love, but it may also take people by surprise. Many of our ingredients come from Italy, and we’re serious about the food but not about the experience.”
In addition to the in-house experience, Pizzana has also developed a strong takeout option. By partially preparing it in-house and letting buyers add the finishing touches, the consistency of the pizzas is maintained while still allowing people to have their pizza how they want it.
“We’ve really perfected our takeout,” Nelson says. “Neapolitan pizza can be quite fragile, but we came up with our heat and slice system, where we’ll fire it for you, then not slice it and put fresh toppings on the side, so you just put it in a 500-degree oven for a minute at home. It tastes exactly like how it would taste fresh at the restaurant.”
Even though Nelson has experience with the food industry, she still holds that breaking into the market and maintaining one’s position in it doesn’t come without difficulties.
“It’s a labor of love to run a restaurant,” Nelson says. “It’s hard these days with thirdparty apps; there are so many things pitted against a restaurateur. But every time we get a great review — recently, we just got an engagement — all those things make it worth it."
Left: The red pizzas on the menu use San Marzano DOP sauce made with tomatoes grown in Italy, exclusively for Pizzana. Right: Chef Daniele Uditi and owner Candace Nelson met at a dinner party in Los Angeles, where the concept spawned.
2026
HERE ARE THE RESULTS FOR OUR 2026 BEST OF, WHERE READERS NOMINATED THEIR FAVORITE LOCAL BUSINESSES. VOTING STARTS NEXT APRIL, IF YOU WANT TO NOMINATE YOUR FAVORITE ESTABLISHMENT.
FOOD & DRINK
BEST BREAKFAST
WINNER - FRENCHIE
2ND - JONATHON’S FORESTWOOD
3RD - ANGELA’S CAFE
BEST BRUNCH
WINNER - MAPLE LEAF DINER
2ND - FRENCHIE
3RD - ANGELA’S CAFE
BEST BAKERY
WINNER - STEIN’S BAKERY
2ND - JD’S CHIPPERY
3RD - MAMAN
BEST CHINESE FOOD
WINNER - ROYAL CHINA
2ND - WOK STAR CHINESE
3RD - HOWARD WANG’S
BEST JAPANESE FOOD/SUSHI
WINNER - SHINSEI
2ND - BLUE SUSHI SAKE GRILL
3RD - THE ANCHOR RESTAURANT AND GRILL (CLOSED)
BEST THAI FOOD
WINNER - ASIAN MINT
2ND - MALAI KITCHEN
3RD - NOODLE WAVE DALLAS
BEST MEDITERRANEAN FOOD
WINNER - ZIZIKI’S
2ND - GREEK ISLES GRILL & TAVERNA
3RD - CHEFIKA
BEST SEAFOOD
WINNER - LOVERS SEAFOOD & MARKET
2ND - HUDSON HOUSE
3RD - FISH CITY GRILL
BEST TEX-MEX
WINNER - MUCHACHO
2ND - JOSÉ
3RD - ODELAY TEX-MEX
BEST ITALIAN FOOD
WINNER - IL BRACCO
2ND - PRINCI ITALIA
3RD - EATALY
BEST PIZZA
WINNER - DL MACK’S (TIE)
WINNER - LA PIZZA & LA PASTA (TIE)
2ND - BROTHER’S PIZZA & PASTA
3RD - PIZZERIA CARINA
BEST BBQ
WINNER - TEN50 BBQ
2ND - HEIM BBQ
3RD - DICKEY’S BARBECUE PIT (TIE)
3RD - BARREL & BONES CRAFT BAR AND SMOKEHOUSE (TIE)
BEST BURGER
WINNER - HOPDODDY BURGER BAR
2ND - JAKES BURGERS
3RD - GAZEEBO BURGERS
BEST SANDWICH
WINNER - EATZI’S
2ND - MENDOCINO FARMS
3RD - THE MEAT SHOP
BEST HEALTHY BITE
WINNER - FLOWER CHILD
2ND - ORIGINAL CHOPSHOP (TIE)
2ND - TRUEFOOD KITCHEN (TIE)
3RD - NEUHAUS CAFE
BEST CATERING
WINNER - FAJITA PETE’S - PRESTON FOREST
2ND - CELEBRATION RESTAURANT & CATERING
3RD - PRESTON HOLLOW CATERING
BEST DESSERT
WINNER - SUSIECAKES
2ND - JD’S CHIPPERY
3RD - BOTOLINO GELATO ARTIGIANALE
BEST FROZEN TREAT
WINNER - BOTOLINO GELATO ARTIGIANALE (TIE)
WINNER - PACIUGO GELATO CAFFÈ (TIE)
WINNER - VAN LEEUWEN ICE CREAM (TIE)
2ND - AMORINO GELATO
3RD - SNO
BEST COFFEE
WINNER - MERIT COFFEE CO.
2ND - LDU
3RD - SUMMER MOON COFFEE
BEST PATIO
WINNER - IL BRACCO
2ND - ESCONDIDO TEX MEX
3RD - BOBBIE’S AIRWAY GRILL
BEST COCKTAILS
WINNER - BOBBIE’S AIRWAY GRILL
2ND - D.L. MACK’S
3RD - BERNIE’S AT PRESTON TOWER
BEST WINE LIST
WINNER - EATALY DALLAS
2ND - THE MERCURY
3RD - BOBBIE’S AIRWAY GRILL
BEST SPORTS BAR
WINNER - INWOOD TAVERN
2ND - THIRSTY LION GASTROPUB
3RD - CLAREMONT NEIGHBORHOOD GRILL (TIE)
3RD - TIME OUT TAVERN SPORTS BAR (TIE)
BEST COCKTAIL BAR
WINNER - HUDSON HOUSE
2ND - CASA BRASA
3RD - HILLSTONE
LOCAL SERVICES
BEST AUTO REPAIR SHOP
WINNER - AUTO DALLAS SERVICE CENTER
2ND - 5 STAR EUROPEAN AUTO
3RD - SNAPPEE AUTO CARE (TIE)
3RD - CHRISTIAN BROTHERS AUTOMOTIVE
NORTH DALLAS (TIE)
BEST DRY CLEANING
WINNER - BIBBENTUCKERS DRY CLEANING
2ND - TIDE CLEANERS
3RD - ECO CLEANERS
BEST BARBER SHOP
WINNER - INWOOD BARBER SHOP
2ND - MR. WINSTON’S (TIE)
2ND - COWBOY UP MEN’S SALON (TIE)
3RD - SHEAR SOCIETY MEN’S STUDIO
BEST WOMEN’S HAIR SALON
WINNER - TANGERINE SALON
2ND - EIGHTY THREE 0 EIGHT SALON
3RD - ONE STUDIO SALON
BEST NAIL SALON
WINNER - INWOOD VILLAGE NAILERY
2ND - HIATUS DAY SPA
3RD - DORADO NAIL SALON
BEST SPA
WINNER - VIVA DAY SPA
2ND - COOPER SPA
3RD - FACE HAUS
BEST MED SPA
WINNER - VIVA DAY SPA + MED SPA | DALLAS
2ND - RENEW BEAUTY MED SPA
3RD - SKINSPIRIT PRESTON ROYALDALLAS
BEST DERMATOLOGIST
WINNER - JULIET GIBSON, MD
2ND - DALLAS ASSOCIATED DERMATOLOGISTS
3RD - REVIVAL DERMATOLOGY (TIE)
3RD - AUSTIN & REDDICK DERMATOLOGY (TIE)
BEST CHIROPRACTOR
WINNER - DIAMOND CHIROPRACTIC
2ND - MEND (TIE)
2ND - CHIROREHAB OF TEXAS(TIE)
2ND - KINETIKCHAIN (TIE)
3RD - SERVING LIFE CHIROPRACTIC
BEST DENTIST
WINNER - PRESTON HOLLOW DENTAL SPECIALISTS
2ND - SEAL PROSTHODONTICS
3RD - THE DENTIST (TIE)
3RD - CONTEMPORARY DENTISTRY OF DALLAS (TIE)
BEST PEDIATRICIAN
WINNER - PARK CITIES PEDIATRICS
2ND - PRESTON HOLLOW PEDIATRICS (TIE)
2ND - INWOOD VILLAGE PEDIATRICS (TIE)
3RD - PEDIATRIC ASSOCIATES OF DALLAS
BEST GYM
WINNER - COOPER FITNESS CENTER
2ND - JOHN REED FITNESS
3RD - BURN DALLAS (TIE)
3RD - LIFT HOUSE FITNESS (TIE)
BEST PILATES
WINNER - FBH WELLNESS
2ND - JETSET PILATES
3RD - SESSION PILATES - PRESTON ROYAL
BEST VET
WINNER - CITYVET | PRESTON FOREST
VETERINARY CLINIC & URGENT CARE
2ND - MEDVET DALLAS
3RD - CORNERSTONE ANIMAL CLINIC
BEST PET SERVICES
WINNER - HOLLYWOOD FEED
2ND - LUCKY DOG BARKERY
3RD - PET BAR
BEST HOME REMODELER
WINNER - WATKINS REMODELING & REPAIR
2ND - AZUL HOME REMODELING
3RD - YAB REMODELING & CONSTRUCTION DALLAS
BEST LANDSCAPING DESIGN
WINNER - CASA OUTDOOR DESIGN (TIE)
WINNER - SOUTHERN BOTANICAL
LANDSCAPING (TIE)
2ND - MAJESTIC OUTDOOR LIGHTING (TIE)
2ND - FANTASTIC TURF (TIE)
3RD - LED LANDSCAPE LIGHTING BY J BELL
SHOPPING & CULTURE
BEST ANTIQUE STORE
WINNER - FORESTWOOD ANTIQUE MALL
2ND - NORTH DALLAS ANTIQUE MALL
3RD - HERITAGE ANTIQUES AND INTERIORS
BEST BOOKSTORE
WINNER - BIRD’S BOOKSTORE
2ND - INTERABANG BOOKS (TIE)
2ND - HALF PRICE BOOKS (TIE)
3RD - BARNES & NOBLE
BEST BOUTIQUE
WINNER - SAMPLE HOUSE & CANDLE SHOP
2ND - SWOOZIE’S
3RD - ROAM FINE GOODS
BEST JEWELRY STORE
WINNER - BACHENDORF’S
2ND - SKIBELL FINE JEWELRY
3RD - UTAY JEWELRY CENTER
BEST WOMEN’S CLOTHING
WINNER - TOOTSIE’S
2ND - EVEREVE
3RD - LILY RAIN
BEST THRIFT & CONSIGNMENT STORE
WINNER - CLOTHESHORSE ANONYMOUS
2ND - TO BE CONTINUED…LUXURY RESALE
3RD - CLOTHES CIRCUIT
BEST SPORTING GOODS STORE
WINNER - SAINT BERNARD
2ND - TYLER’S
3RD - NOT JUST SOCCER
BEST PLANTS
WINNER - NICHOLSON-HARDIE HOME AND GARDEN SHOP
2ND - NORTH HAVEN GARDENS
3RD - JACKSONS HOME & GARDEN
BEST HOME DECOR
WINNER - NAVY BLOOMS
2ND - BALLARD DESIGNS
3RD - SAMPLE HOUSE & CANDLE SHOP
BEST ARTS CLASS
WINNER - PAINTING WITH A TWIST
2ND - PRESTON HOLLOW DANCE
3RD - NORTH TEXAS PERFORMING ARTS - DALLAS
BEST ART GALLERY
WINNER - THE WAREHOUSE DALLAS
2ND - VALLEY HOUSE GALLERY & SCULPTURE GARDEN
3RD - LONESTAR ART AUCTION
BEST DANCE COMPANY
WINNER - TEXAS BALLET THEATER
2ND - PRESTON CENTER DANCE
3RD - PARK CITIES DANCE / THE DALLAS CONSERVATORY (TIE)
3RD - PRESTON HOLLOW DANCE (TIE)
BEST PERFORMING ARTS THEATER
WINNER - NORTH TEXAS PERFORMING ARTS
2ND - TEXAS BALLET THEATER
3RD - DALLAS ACADEMY OF MUSIC AND PERFORMING ARTS
BEST LIBRARY
WINNER - UNIVERSITY PARK PUBLIC LIBRARY
2ND - PRESTON ROYAL BRANCH LIBRARY
3RD - BOOKMARKS
BEST PLACE FOR KIDS
WINNER - PRESTON HOLLOW PARK
2ND - ESCAPE THE ROOM DALLAS
3RD - THE LITTLE GYM (TIE)
3RD - DOWN TO PLAY (TIE)
BEST SUMMER CAMP FOR KIDS
WINNER - J DALLAS CAMPS
2ND - THE CREATIVE COTTAGE (TIE)
2ND - KIDVENTURE CAMP (TIE)
3RD - KIDS GARDEN CLUB (TIE)
3RD - CODE NINJAS PRESTON HOLLOW (TIE)
Story by MADELYN EDWARDS
Photography by LAUREN ALLEN
“FOODBITCH” IS A BIT OF A MISNOMER. The food influencer’s content is mostly positive.
The Richardson native, who lived in Lakewood Hills for 14 years but currently resides in Preston Hollow, started her food reviewing career in 2008 on Twitter to direct people to local restaurants — or as she puts it, stop going to Chili’s. This was amid the Great Recession, and she and her friends started a comedy blog about the economy and politics.
“It was sort of just how my friends and I found our voice online and how I decided that I really liked being anonymous,” she says.
Her Facebook and Instagram pages don’t reveal her name or face but instead focus on the food, drinks and design of the establishment she’s giving her take on. She was inspired by prominent food writer Ruth Reichl, who used to disguise herself before going to a restaurant she was going to review.
“I'm not going to be one of those people who everyone knows who I am so that I can at least try to tell people what it's really like to go somewhere because it's a totally different experience,” she says.
But it is possible to find out who Foodbitch is, and she does get invited to restaurants. It’s important to her to denote in her posts when she receives special treatment or comped meals.
The University of Texas alumna, who has a day job in advertising, shoots and edits her own photos and videos and takes care of any other production needs.
“I'm the creative director, so no one gets to tell me no,” she says with a laugh during a recent conversation with the Advocate
HOW DID YOU START FOODBITCH?
I joke that I just wanted to keep people from going to Chili's. Really, the truth is that I wanted to highlight small businesses and places that put the real thought and real effort and real creativity into what people are eating. Instead of spending $12 on a hamburger, you could spend the same $12 and get something that someone made with care. It came full circle during the pandemic when we really were in danger of losing a lot of those smaller businesses, and our favorite restaurants were struggling. I made a really big effort during the pandemic to try to get people to take out from restaurants around town. A lot of people were doing that, but for me, it was one of the more
In addition to restaurants, Foodbitch also occasionally posts about politics and her Jewish identity.
self-actualizing times in my career, if you can call it that. I got to actually use my power for good.
HAVE YOU ALWAYS HAD THE FOODIE TASTE PALATE?
I don't know if I always have had it. I have an aunt who used to take me out in New York City. She lived in New Jersey, and we would drive into the city. We'd go to a show, and we would go to the fancy restaurants, but for lunch. Because that was the hack. You didn't have to spend as much money. You could still get the really high-end restaurant treatment. I hadn't had that fine dining experience growing up. It was really nice to see that and experience people who were career servers and how much skill and choreography there is in fine dining and presentation and the artistry and the decor. At the restaurant Bouley, you knew what to expect every time. Everything was delicious, even something you didn't like. I don't like peas, right? Fine, lots of people don't like peas, because they're good for you. But the way that they made peas with a puree and chicken stock, it was just beautiful, and they can make you like anything. You kind of learn that it's all preparation. There’s really nothing you don’t like. You can find a way to like it, unless you're allergic, or it's not kosher. I don't eat pork. I don't eat shellfish. That's been a little bit of a challenge, too. We are kosher at home. I'm not kosher out, so that's also something fun to juggle. But you know, it's all doable. Everyone has their things. I don't like it when people are like, "Well, I just don't like peanut butter.” Like, you're not allergic. OK, fine, but like, try it. Or just try it again. Try it a different way. Maybe make it yourself or have someone that really likes cooking make it for you.
HOW DID YOU COME UP WITH THE NAME
FOODBITCH?
When I was back writing for that blog, we were also anonymous. My username was “Breadwinner” because my husband was out of work. It was just like a little nod to that. That's when I decided I just really liked the anonymity of writing and being cheeky on the internet. It was kind of around the time Cake Boss was a thing. I just sort of came up with it, and it was just like, “Yeah, Foodbitch, that one makes sense.” It's a little antithetical to my real personality because people are like, “Oh, you're so nice.” At the same time, it kind of allows me to be more direct. It being different than my real personality helps me with the anonymity.
AND
DESPITE YOUR NAME, YOU’RE PRETTY POSITIVE ABOUT RESTAURANTS.
It's true. It's funny because my husband says that he's a bigger critic. He likes fewer things, and I'll be like, “Oh, you know, maybe they're having an off day.” But at the same time, I try to be really honest. There are people who know that if I remark a lot about how a place looks and not as much about the food, then usually, it means the food is probably not the thing to go for. It doesn't really go to my personality to be like, “Well, this sucks.” I usually take that kind of feedback and give it directly to the restaurants and public relations teams first and then sometimes in the DMs. If someone asks me, “What should I get?” I'll be like, “Actually, just go for cocktails. Trust me.” What I started
this (for) was to help people go to more small businesses. I'm not here to put anybody on blast. I've done that before, and it has been fun. Back in the day, there was that unicorn dessert bar in Deep Ellum. It was when unicorn cupcakes were a really big thing. It was almost like AI-generated versions. Then when you got there and you waited in line, you got this thing that you spent way too much money on. When it was something like that, that was so blatant — like they were buying cupcakes from Costco and putting other shit on it — that was actually really fun to go after and be like, “This is ridiculous.” People were coming from across town and across state lines to come wait in line and get a piece of shit. I couldn't let that stand. Then the real bitch came out.
WOULD YOU SAY THAT IT'S STILL IMPORTANT FOR PEOPLE TO GO TO LOCAL RESTAURANTS?
For sure. I started a series that was kind of asking for people to tell me what their favorite place is. “If this was gone tomorrow, what would you absolutely cry over?” Those are the type of places that do sometimes get forgotten, or they're under the radar. We forget to visit them because of all the newness. It's like, “Got to go to this hot new place.” It’s like, “Well, do you?” Let's make sure we give business to our favorite mainstays. It's absolutely just as necessary now. We're seeing closures all the time, and it sucks.
TELL US ABOUT YOUR 12-YEAR-OLD TWIN GIRLS.
It's been fun to have them involved in the brand because they like to help me do photo shoots. Sometimes a company will send me a product, and I'll need to shoot it in our house. They’ll be like, "Ooh, can I help?” We'll design the lighting, and we'll set it up. I just sort of let them see what it's like to do something creative as a job. They're both really into art and theater, so it's very helpful to have their creativity on board. I also have to sort of temper their expectations for what their life will be like when not everything is given to them. Like, “Oh, Mom, are we going to order off the menu today, or are they just going to bring us everything?” And it's like, “OK, slow your roll. We need to recenter. We need to talk about reality and privilege.” But they're really fun. I was a little worried when they learned to read that they would see a bad word on mommy's Instagram page because they are very anti-bad words. They're always correcting us if we say anything bad, but they've learned to be fine with it.
SO THEY COME WITH YOU TO RESTAURANTS SOMETIMES?
For sure. Most of the time it's like a plus-one situation. My husband stays home with them and the dogs, and I bring a friend. Last night, we were able to go out, the four of us, and have a nice meal that we normally wouldn't spend that kind of money on. That's always nice, too. We have to teach them, first of all, this is what you wear when you go out to a nice place. This is how you behave. It teaches them to be nice to servers and say “please and thank you” and order for themselves. We’ve sort of progressed. They're definitely children of a foodie.
This interview has been edited for clarity and brevity.
A PERFECT SNO
New Orleans snoballs meet Mexican raspados
Story by ALYSSA HIGH | Photography by JESSICA TURNER
SOME BUSINESS IDEAS COME FROM YEARS OF PLANNING.
For SNO Gourmet Shaved Ice owner George Rubio, it started with a reluctant trip to a snow cone stand.
When Rubio was in college at the University of Texas at Austin, his roommate frequented a New Orleans-style snow cone shop. And Rubio had no interest in tagging along.
"I was thinking it's going to be like a typical country carnival thing," he says.
When he eventually caved and went, he was pleasantly surprised. The style of snow cone was unlike what he expected, and after asking many questions and learning techniques from the owners, an idea was born.
He graduated from college in 2003 and opened SNO the following year in the back corner of Doc’s Food Store at Meadow Road and Central Expressway.
The shop blended New Orle -
ans-style shaved ice with flavors inspired by traditional Mexican fruit drinks. New Orleans snoballs use finely shaved ice rather than crunchy, granular crushed ice. Mexican snow cones, known as raspados, also feature finely shaved ice but drenched in natural, fruitbased syrups.
"I thought if I combine the Mexican-ness with the northern stuff, it can be like a hybrid," he says.
After eight years of operating at the convenience store, he opened a full location in the same shopping center.
The shop’s retro diner aesthetic reflects Rubio’s childhood.
"(It reminds me of) when I was a kid, my dad would always play the oldies," he says. "Elvis and stuff."
The majority of the flavors are made in-house using fresh ingredients. Pineapples are chopped by hand, mangos are peeled weekly, and limes are squeezed for recipes that are now menu signatures.
"(Customers are) like, 'Wait, so
y'all actually chop the pineapple?'" Rubio says. "Yeah. The natural (flavors) we make in-house."
Some flavors, he says, were made by accident. While working on a syrup recipe with his uncle, who is a chef, they ran into a crystallization issue. Rather than throwing it away, they turned it into a cucumber-lime flavor that became the shop’s first natural fruit offering.
Now, mango is the top-selling flavor, often paired with chamoy and chili powder. Coconut follows closely behind, while Tiger’s Blood remains the shop’s most popular traditional syrup.
As trends in desserts have shifted over the years, SNO has remained rooted in the same approach Rubio started with: finely shaved ice, house-made ingredients and a menu that reflects both New Orleans and Mexican influences.
SNO Gourmet Shaved Ice, 10455 N. Central Expressway, 214.265.5550
On top of frozen treats, George Rubio brings in Mexican influence with snacks like elote.
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CHECK OUT WHAT FOODS ARE MOST VIRAL IN PRESTON HOLLOW
Story by BELLA PORTERA
Soft Serve
Blowing up recently as a margarita base, soft serve is growing increasingly popular. Restaurants like Palladino’s sell butter-dipped soft serve sundaes along with their Italian meals.
Soft serve initially went viral because of its airy texture, warmer temperature and low dairy fat concentration, making it slightly healthier in terms of fat intake. Nonetheless, it is still timeless among consumers today.
Buzzworthy Bites
“Soft serve seems to have a lasting hold on the American imagination,” journalist Stephanie Burt said in a Food Republic article. “It speaks of summer, small towns, childhood freedom, Route 66 and the simplicity of flavor.”
Though Palladino’s adds many toppings to their sundaes, their vanilla flavor honors the minimalism of soft serve’s roots, deviating from a pattern Burt notices among many vendors.
“We didn’t have 88 flavors; we only had three (vanilla, chocolate or swirl), and so the decisions were easy,” Burt said. “These days, soft serve ice cream at most chains – and even some independent spots – has a lot of long, chemical-sounding words in it, a big departure from the perceived wholesomeness of a chocolatevanilla swirl cone.”
Palladino’s Steak & Seafood, 5959 Royal Lane, 214.452.3352
Sushi Hand Rolls
As the need for convenience and simplicity arises within the modern dining world, Japanese restaurants across Preston Hollow are incorporating temaki sushi hand rolls into their menus.
The rolls first rose to popularity in Japan because of their efficiency. Nonetheless, local temaki kitchens like Kawa Omakase want to give customers an authentic Japanese dining experience.
“Having the chef prepare your food right in front of you adds a nice, interactive touch to the experience,” customer Andre Sie said in a Google review. “You can really appreciate the quality and care that goes into each piece.”
Kawa Omakase values how food connects people with new cultures and with each other. They believe omakase to be a way of bonding.
“Omakase is more than a meal; it is an intimate dialogue between chef and guest. We honor this sacred tradition by presenting dishes that not only delight the senses but also tell a story,” according to the Kawa Omakase website
Kawa Omakase, 5940 Royal Lane, 214.434.1318
Acai Bowls
Walking a fine line between treat and healthy snack, acai bowls have blown up online throughout the past year. Nékter Juice Bar serves as a key supplier of these bowls as the trend thrives.
Dietitian and diabetes educator Whitney Stuart notes that the popularity of acai bowls likely stems from how colorful they are, which can sometimes be misleading.
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“The trend has encouraged people to add more fruit to their diets, raising awareness of antioxidant-rich ingredients,” Stuart said. “However, awareness doesn’t always translate to actual nutritional benefits.”
Stuart urges people to enjoy the bowls and be mindful of their ingredients, decreasing health risks and promoting nutritional fluency.
“To enjoy acai bowls in a healthy way, treat them as a rare treat and limit your toppings to whole fruit,” Stuart said.
Nékter Juice Bar, 8403 Pickwick Lane, 972.629.9428
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