LAKE HIGHLANDS
AUGUST 2 0 2 2
august 2022
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Keep Your Cool in This Market If you want to upsize, downsize or rightsize, but have questions about what that would look like with current interest rates and market conditions, let’s chat! PENDING
9640 SHOREVIEW | $1,160,000 4 Bed | 3.1 Bath | 2 Car | 2,821 SF Sinnott, Clayton, and Dybvad Group 214-536-8786
NEW LISTING
8032 EAGLE TRAIL | $1,099,000 5 Bed | 3 Bath | 4 Car | 4.157 SF Selzer Stell Group - 214-355-3118
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9112 WINDY CREST | $750,000 4 Bed | 3 Bath | 2 Car | 2,942 SF Selzer Stell Group - 214-797-0868
3 Bed | 2 Bath | 2 Car | 1,612 SF Sinnot, Clayton, and Dybvad Group 214-708-5233
3 Bed | 2.1 Bath | 2 Car | 2,382 SF Peter Loudis - 214-215-4269
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9827 TANGLEVINE | $675,000
4 Bed | 2.1 Bath | 2 Car | 2,053 SF Peter Loudis - 214-215-4269
NEW LISTING
10128 PARKFORD | $545,000
9939 TANGLEVINE | SOLD
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7411 WALLING LANE | $625,000
4 Bed | 3 Bath | 2 Car | 2,692 SF Steve Cairns - 972-740-2517
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411 ELMCREST COURT | $395,000 4 Bed | 36 Bath | 2 Car | 2,170 SF Elouise Murphy - 972-3331051
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9351 HIGHEDGE CIRCLE
$385,000 3 Bed | 2.1 Bath | 2 Car | 1,822 SF Selzer Stell Group - 214-355-3118
PENDING
3320 REAGAN ST. #119 | $325,000 2 Bed | 2.1 Bath | 1,121 SF Steve Cairns - 972-740-2517
LAKEWOOD | LAKE HIGHLANDS | 214-826-0316 Equal Housing Opportunity
6106 SUMMER CREEK | $240,000
2 Bed | 2 Bath | 1 Car | 1,272 SF New Listing Rene Barrera - 214-497-2035
PRESTON CENTER | 214-692-0000
9910 ROYAL LN #305 | SOLD
EBBY’S LITTLE WHITE HOUSE | 214-210-1500
2 Bed | 2.1 Bath | 1,070 SF Liz Freethy - 214-280-9091
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aug 22 contents
LAKE HIGHLANDS ADVOCATE VOL.29 NO.8
PROFILE 6 Resident Taqueria’s Parker Cantera DINING 18 Where the giraffes greet FEATURES 10 Lake Highlands Community Garden 22 Three local barbecue joints 26 La dolce vita COLUMNS 34 Worship: Acts of virtue
Peppers growing in the Lake Highlands Community Garden. Read more on page 10. Photography by Natalie Murphy.
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DISTRIBUTION PH/214.560.4203 ADVERTISING PH/214.560.4203 ADVERTISING CONSULTANTS Frank McClendon 214.560.4215 / fmcclendon@advocatemag.com Greg Kinney 214.292.0485 / gkinney@advocatemag.com Michele Paulda 214.724.5633 / mpaulda@advocatemag.com Catherine Pate 214.560.4201 / cpate@advocatemag.com Linda Kenney lkenney@advocatemag.com Heather Abbott 214-326-2555 / habbott@advocatemag.com Annette Lentz alentz@advocatemag.com Classified Manager: Prio Berger 214.292.0493 / pberger@advocatemag.com Marketing Director: Sally Wamre 214.686.3593 / swamre@advocatemag.com Development Director: Alessandra Quintero 786.838.5891 / aquintero@advocatemag.com Digital Marketing & Analytics: Autumn Grisby agrisby@advocatemag.com EDITORIAL Publisher/Editor-in-Chief: Jehadu Abshiro jabshiro@advocatemag.com SENIOR EDITORS: Rachel Stone 214.207.8309 / rstone@advocatemag.com Renee Umsted rumsted@advocatemag.com Editor: Alyssa High ahigh@advocatemag.com Editor-at-Large: Christina Hughes Babb chughes@advocatemag.com Digital Editor: Raven Jordan rjordan@advocatemag.com Senior Art Director: Jynnette Neal jneal@advocatemag.com Art Director/Photographer: Jessica Turner jturner@advocatemag.com Interns: Alejandra Puente, Natalie Murphy Contributors: George Mason, Patti Vinson, Carol Toler, Sam Gillespie, Lucy Erspamer, Matthew Ruffner, Eric Folkerth, Betsy Swetenburg Contributing photographers: Kathy Tran, Emil Lippe, Corrie Aune, Yuvie Styles, Shelby Tauber, Azul Sordo, Johnathan Johnson, Sylvia Elzafon Chief Revenue Officer: Rick Wamre 214.560.4212 / rwamre@advocatemag.com Advocate (c) 2022 is published monthly in print and daily online by Advocate Media - Dallas Inc., a 501(c)3 non-profit corporation based in Dallas and first published in 1991. Contents of this print magazine may not be reproduced. Advertisers and advertising agencies assume liability for the content of all advertisements and sponsorships printed, and therefore assume responsibility for any and all claims against the Advocate. The Publisher reserves the right to accept or reject ay editorial, advertising or sponsorship material in print or online. Opinions set forth in Advocate publications are those of the writers and do not necessarily reflect the Publisher’s viewpoint. More than 180,000 people read Advocate publications in print each month; Advocate online publications receive more than 4 million pageviews monthly. Advertising rates and guidelines are available upon request. Advocate print and online publications are available free of charge throughout our neighborhoods, one print copy per reader. For information about supporting our non-profit mission of providing local news to neighborhood readers, please call 214-560-4212 or email rwamre@advocatemag.com.
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p ro f i l e
CREATIVE COOK Resident chef shoots for a star
›
Story by SIMON PRUITT | Photography by JONATHAN JOHNSON
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TO PARKER CANTERA, FOOD IS EVERYTHING. Resident Taqueria’s top cook has devoted his life to the trade, saying his goal is to open a Michelin Star restaurant in Dallas. Cantera’s odyssey is 10 years in the making. He began working in food service as a teen. “I was working at DQ and one day none of the cooks showed up,” Cantera says. “So they just threw me back there, and I was ahead of all the orders and didn’t waste anything. From then on they moved me to the kitchen, but didn’t pay me any more.” It didn’t take long for him to recognize cooking as a real talent. “It was hard when I first started really pursuing it, I was just hopping from couch to couch and cooking for whoever I was staying with,” he says. His first official cooking job came at The People’s Last Stand at Mockingbird Station in 2016. “It was an amusement park,” he says. “ There were just no rules in that kitchen.” That bygone restaurant occasionally held private events, and that’s where Cantera got his first chance to experiment with pastas and spices. “When I was really young, I remember tasting raw ginger and soy sauce by themselves and just obsessing over them,” he says.
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To this day, every kitchen that Cantera enters is blessed by that same youthful curiosity. “For everything you learn, there’s three things you don’t. You’re always teaching yourself and teaching your palate,” Cantera says. “I think food is very personal.” For the next few years, Cantera continued to cook around Dallas at increasingly more diverse restaurants. “My wife and I got an apartment in Lake Highlands, and I didn’t know much about the neighborhood,” he says. “I literally Googled ‘what’s the best restaurant in Lake Highlands’ and Resident Taqueria was the first thing to show up.” At the time, Resident wasn’t fully established in the Lake Highlands community. “ The first time I went in, I remember Chef Andrew Savoie was the only person there and he did everything himself,” he says. “I’ve met a lot of chefs, and Andrew stood out because he was authentic and had his hands in everything that went on at the restaurant.” Cantera says he doesn’t cook for money, sustenance or even passion. He cooks to express an intrinsic desire to create. “If I’m not creating, then I’m not living,” he says. Resident Taqueria, 9661 Audelia Road, 972.685.5280, residenttaqueria.com Fries in the kitchen of Parker Cantera, who got his first job at DQ and now hones his skills at Resident Taquería.
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RECYCLING & SHREDDING EVENT: Saturday Aug 27, 9 am to noon
LAKE HIGHLANDS HIGH SCHOOL 9449 Church Rd.
Drop off your documents & hard drives for shredding!
Documents: 1st box $10 Additional boxes $5 each Hard Drives: $15 each Help us raise money for the Lake Highlands Area Orchestra Club! On-site destruction. Paperclips, staples, and spirals okay; No binders. Boxes, bags, tubs fine. Remove hard drives beforehand.
RECYCLE ALL THIS! FREE!
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THE PLOTss PLOT THICKEN One man’s love of tomatoes blossomed into a community garden, where neighbors are cultivating food, friendships Story by NATALIE MURPHY | Photography by JESSICA TURNER & NATALIE MURPHY
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Patricia Davis waters plants at the Lake Highlands Community Garden. The all-volunteer garden is open to “anyone and everyone” who wants to work the dirt and harvest the produce.
“I wanted a place to grow tomatoes,” neighbor A.L Nickerson says. That’s partially the reason he, Robert Curry and Jerry Allen, council members at the time, started the Lake Highlands Community Garden in 2008. The main purpose was to create a space where families could come together and share their love for gardening. “It’s really not so much the garden that’s important to the community. It’s the community of the community. I
know more people in Lake Highlands now than I know probably anywhere else in the city of Dallas,” says Nickerson, who has lived in Dallas for more than 70 years. The garden found its home behind the Code Compliance building on Goforth Road, which at the time was nothing more than a parking lot. Today, the garden holds 100 plots tended to by nearly 200 gardeners which includes a donation plot, rain garden, butterfly garden and a bee sanctuary.
“I think everybody is very friendly,” says Elizabeth Williams, president of the Lake Highlands Community Garden.“When people leave town, they’ll put out a plea ‘Can you water my garden while I’m gone’ and somebody almost immediately responds and says yes.” The garden has also hosted community celebrations that encourage plot holders to bring a dish cooked with their own produce to share, potluck style. “ This was a godsend during
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A tomato growing in the Lake Highlands Community Garden. The garden donates thousands of pounds of produce every year.
COVID. It was our only social outreach I think,” she says. Nickerson, the garden plot manager, mentions how it was a nice change being able to talk about something other than the pandemic. “Nothing bonds you more than a bad tomato crop,” he says. While most plot holders do have previous gardening experience, no one is turned away from the Lake Highlands Community Garden. “We take anyone and everyone. The garden is totally open,” Williams says. Volunteers help maintain the community garden. A good majority of volunteers’ workload is in the donation garden. Produce harvested in this plot, mainly potatoes
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and onions, is donated to local food banks including The New Room, Vickery Meadow Food Pantry, Episcopal Church of the Ascension, St. Vincent de Paul and Network of Community Ministries. Produce from the donation plot is picked, refrigerated and delivered to food banks within the week. Gardeners are strongly encouraged to donate any excess produce they have in their plots to food banks as well. “We donated over 4,200 pounds of fresh produce last year; the goal this year is 4,800 pounds and we’re halfway there,” says Williams. While the garden is not used commercially, multiple chefs have owned plots there over the years and have featured their produce on restaurant menus across Dallas.
Matt Ford, executive chef at Billy Can Can, has owned a plot since 2012 and works in the demonstration garden, which is used to test new plants to see how well they grow in Dallas. Ford likes to experiment with the garden and often features his own produce at the restaurant. Gardening can be done in all four seasons which means the community garden is always in use. In the warmer months, green beans, tomatoes, cucumbers, potatoes, onions and peppers are all grown in the garden. The fall season includes okra, field peas, sweet potatoes and squash. With a current surplus of tomatoes, Nickerson and Williams have to be creative about not letting them go to waste. Williams likes to make tomato sauce but Nickerson takes the approach of handing them out to others. “I have tomatoes everywhere. Yesterday I think I gave probably 10 pounds easily to my brotherin-law. I’ve given 10 pounds to my next door neighbor.” he says. “Take a Kroger sack and fill it as full as you can with tomatoes and hand it to somebody.” A big part of what makes the gardens’ produce so successful are pollinators. The bee sanctuary and butterfly garden are a part of the community too. Although the garden has a beekeeper, the bees are usually docile and keep to themselves. “Our technique is to live and let live,” Williams says. As a nonprofit, the Lake Highlands Community Garden is always looking for community support via donations and volunteerism, especially from those interested in owning a plot. For more information on how to get involved, visit lhgarden.org.
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BEST
F 2022 2022
Neighbors voted to select the best of 2022. Be sure to visit all of these local spots, and share your pictures on social media — we’d love to see you around Lake Highlands.
SPONSORED
SERVICES: Winner Best Dentist Dr. Brian Bishop, Dental Dimensions Dr. Brian Bishop, the owner and dentist, is committed to providing excellence to the patients at Dental Dimensions, and is dedicated to the art and science of dentistry. He uses the latest in dental techniques to provide his patients with a beautiful and healthy smile. Dr. Bishop also has a gentle artist’s hand and strives to make each visit to the dentist as stress free and painless as possible. • • • • •
General Dentistry Children’s Dentistry Cosmetic Dentistry Restorative Dentistry Emergency Visits 2021 2022
8550 Plano Rd.
214.342.8300 DrDimensions.com Photo by Emily Murdock
14 lakehighlands.advocatemag.com AUGUST 2022
Best of Dining BEST ASIAN FOOD
WINNER - HELLO DUMPLING 2ND - THAI OPAL 3RD - TUKTA THAI BEST BAR
WINNER - LOCHLAND’S 2ND - GOODFRIEND BEER GARDEN & BURGER HOUSE 3RD - VECTOR BREWING BEST BARBECUE
WINNER - ONE90 SMOKED MEATS 2ND - STROUDEROSA BBQ 3RD - BACK COUNTRY BBQ BEST BREAKFAST / BRUNCH
WINNER - SOCO COFFEE HOUSE AND BISTRO 2ND - FIRST WATCH 3RD - SNOOZE A.M. EATERY BEST BURGER
WINNER - JAKE’S BURGERS AND BEER 2ND - GOODFRIEND BEER GARDEN & BURGER HOUSE 3RD - KELLER’S BEST COFFEE
WINNER - WHITE ROCK COFFEE 2ND - SOCO COFFEE HOUSE AND BISTRO 3RD - WELL GROUNDED COFFEE
BEST MEXICAN FOOD
BEST PIZZA
WINNER - EL VECINO 2ND - MARIANO’S HACIENDA DALLAS 3RD - MI COCINA
WINNER - VECTOR BREWING 2ND - TONY’S PIZZA & PASTA 3RD - FIRESIDE PIES
BEST NIGHT OUT
BEST TACOS
WINNER - RM 12:20 BISTRO 2ND - GOODFRIEND BEER GARDEN & BURGER HOUSE 3RD - LOCHLAND’S FOOD & SPIRITS BEST PATIO
WINNER - RESIDENT TAQUERIA 2ND - TORCHYS TACOS 3RD - MARIO BROS TACOS
WINE YOU! LIST TO ALL WHO VOTED,BEST THANK
WINNER - RM 12:20 BISTRO for Extending sincere gratitude to our friends, patrons, & neighbors WINNER - our VECTOR BREWING 2ND - CEDAR & VINE 2ND - GOODFRIENDvoting BEER GARDEN us Best &Bar in Lake Highlands. 3RD - MOMO ITALIAN KITCHEN BURGER HOUSE Sláinte 3RD - LOCHLAND’S FOOD & SPIRITS
TO ALL WHO VOTED THANK YOU! Extending our sincere gratitude to our friends, patrons, & neighbors for voting us BEST BAR in Lake Highlands.
BEST DESSERTS
WINNER - ANDY’S FROZEN CUSTARD 2ND - HAUTE SWEETS PATISSERIE 3RD - NOTHING BUNDT CAKES BEST HEALTHY BITE
WINNER - BELLAGREEN 2ND - HELLO DUMPLING 3RD - MAYA’S MODERN MEDITERRANEAN 3RD - NATURE’S PLATE BEST KID-FRIENDLY RESTAURANT
WINNER - SHADY’S BURGERS & BREWHAHA 2ND - HAT CREEK BURGER COMPANY 3RD - VECTOR BREWING BEST LUNCH SPOT
WINNER - RESIDENT TAQUERIA 2ND - SHADY’S BURGERS & BREWHAHA 3RD - SOCO CAFE AND MARKET PLACE
Sláinte
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august 2022
lakehighlands.advocatemag.com 15
Best of Services BEST AUTO REPAIR SHOP
WINNER - LAKE HIGHLANDS AUTOMOTIVE 2ND - WILDCAT AUTOMOTIVE 3RD - TED’S AUTOMOTIVE BEST CONTRACTOR
WINNER - SCOTT EXTERIORS 2ND - C&C EXTERIORS 3RD - (SHAWN) WATKINS REMODELING BEST DENTIST
WINNER - DR. BISHOP, DENTAL DIMENSIONS 2ND - ASHLY COTHERN 2ND - INFINITY DENTAL CARE 3RD - HIGHLANDS FAMILY DENTISTRY
BEST FLORAL SHOP
BEST HOME AND GARDEN
WINNER - LAKE HIGHLANDS FLOWERS 2ND - MCSHAN FLORIST 3RD - CALLOWAY’S NURSERY
WINNER - BRUMLEYS GARDENS 2ND - ROOSTER HOME AND HARDWARE 3RD - CALLOWAY’S NURSERY
BEST HAIR SALONS
WINNER - ARTISTIK EDGE HAIR STUDIO 2ND - BLOW SALON 3RD - L STREETS SALON
BEST HOME IMPROVEMENT
WINNER - SCOTT EXTERIORS 2ND - C&C EXTERIORS 3RD - LAKE HIGHLANDS GLASS & MIRROR BEST LAW OFFICE
SPONSORED
SERVICES
WINNER - LAW OFFICE OF ALEXANDRA M. GECZI 2ND - SHACKELFORD, BOWEN, MCKINLEY & NORTON, LLP 3RD - TURLEY LAW OFFICE BEST LIFE INSURANCE / INSURANCE
WINNER - MICHELE DAVIS - STATE FARM INSURANCE AGENT 2ND - JENNIFER WILCOX - STATE FARM INSURANCE AGENT 3RD - ROB BRAUN- STATE FARM INSURANCE AGENT BEST NAIL SALON
WINNER - DELUXE NAIL SALON 2ND - LUXX NAIL SALON 3RD - HIGHLAND NAILS BEST PET SERVICES Ch
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Walnut Hill
At Brumley Gardens, we believe in quality, durability and color. We specialize in drought tolerant Texas hardy plants. We Grow Our Own! We invite you to take a walk through our garden, meet our staff and be inspired!
16 lakehighlands.advocatemag.com AUGUST 2022
Plano Rd.
.
214.343-4900 10540 Church Rd. brumleygardens.com
WINNER - HAPPY TAILS DOGGIE DAYCARE 2ND - WHITE ROCK ANIMAL HOSPITAL 3RD - EAST LAKE VETERINARY HOSPITAL
BEST PLACE FOR INTERIOR DESIGN
WINNER - MAX & LOU HOME 2ND - NEW LEAF DESIGN STUDIO 3RD - VIRGINIA KREJCI INTERIORS BEST PLACE TO GET PAMPERED
WINNER - YIYI FOOT SPA 2ND - HIATUS SPA + RETREAT 3RD - ARTISTIK EDGE HAIR STUDIO BEST PLACE TO WORK OUT
WINNER - POSITIVELY FIT LAKE HIGHLANDS 2ND - WHITE ROCK LAKE 3RD - LA FITNESS BEST SPECIALTY SHOP
WINNER - THE STORE IN LAKE HIGHLANDS 2ND - ROOSTER HOME AND HARDWARE 3RD - WHITE ROCK SOAP GALLERY BEST LANDSCAPING
WINNER - BRUMLEY GARDENS 2ND - MILLER GRASS CO 3RD - LAKE HIGHLANDS LAWN CARE
Best of Culture
BEST PLACE FOR KIDS
WINNER - DALLAS ARBORETUM AND BOTANICAL GARDEN 2ND - FLAG POLE HILL PARK 3RD - KAYCEE POOL
BEST LIVE MUSIC
WINNER - Dallas Arboretum and Botanical 2ND - OKTOBERFEST AT FLAG POLE HILL 3RD - VECTOR BREWING
BEST PLACE TO RELAX
BEST LOCAL ATTRACTION
WINNER - DALLAS ARBORETUM AND BOTANICAL GARDEN 2ND - WHITE ROCK LAKE 3RD - KELLER’S HAMBURGERS
WINNER - WHITE ROCK LAKE 2ND - DALLAS ARBORETUM AND BOTANICAL GARDEN 3RD - HARRY S MOSS PARK BEST PLACE TO TAKE YOUR DOG
WINNER - WHITE ROCK DOG PARK 2ND - FLAG POLE HILL 3RD - HARRY MOSS PARK
CHECK OUT BEST OF LAKE HIGHLANDS
Click “Best Of” at lakehighlands.advocatemag.com.
2022
THANK YOU
to all the readers who voted us Best Flower Shop in the neighborhood! —Renarldo 2022
9661 Audelia Rd. @ Walnut Hill 214.340.9950 august 2022
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fo o d
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OFF THE EATIN’ PATH This aging shopping center might not be the first place you think of when hungry, but maybe it should be Story by CHRISTINA HUGHES BABB | Photography by AZUL SORDO
LAKE HIGHLANDS HAS BECOME A BONA F I D E D E ST I N AT I O N FOR EATERS , with chefdriven bistros, a brand new Waffle House and everything in between. And while we appreciate our nostalgic staples, cuttingedge cafés and craft cocktail bars, there are a number of oft-overlooked food finds for those willing to travel a lessbeaten path. A hub of authentic and trusted Asian restaurants is located near our neighborhood’s fringe, at the southwest corner of Walnut Street and Audelia. A pair of practically lifesized parking-lot giraffes signal Bistro B, the epicenter of this dining universe. This Asian fusion venue is the opposite of a hole-in-the wall (it’s loud and large with bling for days). As owner Michael Dang has said, “It’s just like a nightclub!” The menu is a tome, with chapters on fire pots, pho, vegetarian fare, Chinese plates, banh mi, rice combos and desserts and drinks — coffees, teas, smoothies, ice
cream shakes, shaved ice, gelatins and puddings galore. Within Bistro B’s orbit is a handful of proprietors who — though their surfaces shine less brightly — offer equally intriguing fare and backstories. Bếp Nhà Viet Kitchen The most recent addition to the shopping center is Bếp Nhà Viet Kitchen. Owner Huong Ngongo worked at Pho 95 (which used to occupy the same suite) and was close friends with those owners, she says. Last year she purchased the restaurant, rebranded and remodeled. The new interior looks bright, clean and spacious with wood-paneled counters, modern cafe tables and plants whose healthy green vines dangle from shelves. For those overstimulated by Bistro B’s dazzling atmosphere, Bếp Nhà is the panacea. Ngongo says the shopping center — with close proximity to Texas Instruments and Richland College — is perfect for a small business like hers. “We
august 2022
have a lot of loyal customers from both,” she says. She also updated the menu, which includes specialties such as deep fried whole cornish hen, staples such as pho and vermicelli bowls and beautiful drinks including lychee rose tea or mint and kiwi soda garnished in flowers and fruits. Her customers’ favorite menu item is the yellow noodle dish, she says. “It is made the way it is made in Da Nang, (Vietnam) where my husband is from.” Tuyết Tofu Kelly Pham — who you’ll find at the counter of a tiny deli called Tuyết Tofu — immigrated to Dallas with her mom, dad and six siblings in 1992. “My parents came here from a third-world nation, with zero dollars, to achieve the American dream,” says Pham, who now oversees the family businesses, two of which —Tuyết Tofu and La’ Me — are nestled inside the Walnut and Audelia center. Kelly, the second child, recalls all the siblings
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sharing a room, Dad going off to work every day and Mom staying home and cooking. Tofu played a big role in Mom’s kitchen. “It is healthy, and she made enough to share around the entire apartment complex,” Kelly says. Tuyết Tofu was the Pham family’s “first baby” as Kelly puts it. Her parents have retired but are still in the store six days a week, she says. A visit to Tuyết Tofu turns up soya in various forms — tofu lightly fried, marinated in minced lemongrass and chilis, skin folded into the wrap for an egg roll — and sticky rice, which is as much of a draw as the tofu. “Especially during the Vietnamese New Year we make tons of sticky rice cake,” she says. That can mean sticky rice around pork, red beans or other meats and veggies, depending on the season. For banh mi sandwiches, Tuyết usually stocks jars of fresh pickled leeks, carrots, peppers and onions. Other offerings are endless and varied. One couple waiting on their order told us they don’t always know what to expect here. They say they embrace that unpredictability. All the food around here — at La’ Me, D’Vegan, Bếp Nhà (and the desserts offered at a counter inside Hong Hong Market, which “has the fanciest snow cones imaginable”), all of which they love — is a real gift to the neighborhood, they say. La’ Me The Pham family’s second Walnut Street restaurant, La’ Me, is well-known even beyond our neighborhood for its quality banh mi (a Vietnamese hoagie) made from airy baguettes, fresh pickled cucumbers, maybe a chili-sauce smear, and tofu or pork. They also serve about eight varieties of pho, the popular noodle and vegetable soup. Their kho dac biet noodle dish is served with broth on the side, which gives one the option to enjoy it as a soup, or, in Texas summer, not. Like its neighbors, La’ Me’s menu is extensive, so opportunities for new
culinary adventures come with every page flip. Sifting through traveler and local reviews reveals that favorites include broken rice, bun mam (a fish and shallot dish), bun dau mam tom (a combination plate with various seafoods and veggies) and bun cha ha (grilled pork and noodles). Many in Dallas rely upon the Pham’s restaurants (they also own Pho Tay Do in Richardson) for plates that remind them of home or flavors of a faraway culture. In turn, Kelly says, the family works hard for and appreciates both neighboring businesses and loyal patrons who are “like a family.” D’Vegan Tucked inside the Walnut Street Hong Hong Market, which anchors the center, is a peaceable haven for diners who do not eat animals (or for those who do, don’t mind a meal whose proteins are soy, nuts and beans). “Peaceable?” you might ask. It’s just the word that comes to mind when reading the “Alternative Living” pamphlet at D’Vegan, animated with one cartoon pig whose quote bubble reads “I love you,” and a hen with chicks saying, “We pray for you.” D’Vegan’s bun cao lau vermicelli noodle soup is the vegan alternative to chicken-broth pho — thick with noodles, mushrooms, tomatoes, mint, cilantro and pineapple. The kung pao chick’n — and all the faux meats made from soy, for that matter — comes tender and flavorful. Golden noodles are plump and absorbent (of the spices), and anything with lemongrass is a delight to all of the senses. The bun bi cha, crispy rice noodles, is made of flavorful crispy shredded tofu, pickled carrots, with a homemade, oil-based lightly spiced sauce. Also don’t leave without a couple bags of vegan jerky, available at the counter. D’Vegan has been here for at least a decade, so it is reliable, and you can’t really go wrong. Settle into a comfortable booth or take boxes to-go.
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22 lakehighlands.advocatemag.com AUGUST 2022
fire, smoke, meat, veg T H R E E BA R B ECU E J O I N TS G E N E RAT I N G H E AT I N L A K E H I G H L A N DS Story by ALEJANDRA PUENTE | Photography by KATHY TRAN
Ky l e S t . C l a i r, ow n e r a n d C EO of neighborhood barbecue destination One90 Smoked Meats, practiced law before the call to the barbecue-restaurant business became irresistible. “I felt like there was a ton of room in the market, and we knew how to cook good barbecue,” St. Clair says. He and business partner Herman Guerra launched One90 with hopes of being “the barbecue place” for our neighborhood. “We built it ourselves. We did all of our decor, burned everything, then opened it up, and as soon as we did, people started coming,” he says. One90 has become known for its smoked brisket, St. Clair says. It is the most requested item, especially after being featured on Food Network.
On the show Diners, Drive-Ins and D i ve s , G u y F i e r i t r i e d O n e 9 0 ’s s p i c y brisket sandwich. Customers can come by the store on N o r t hwest H i g hway to p i c k u p e i t h e r frozen or ready-to-eat items — like the jalapeño-cheddar sausage being made as he explains its process (which involves adding ingredients one at a time and hand mixing). Customers can also opt for shipping. Before it arrives in store, all the meat is prepared at an East Dallas warehouse. He takes a lot of pride in the warehouse and his five trusty smokers, because that is what gives his barbecue flavor, he says. Each house specialty contains a hand touch, St. Clair says, making his offerings even more unique.
august 2022
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Phin Lean opened up his own Chinese barbecue restaurant during the 1980s when the Asian population in Dallas started growing. Years later he and his brother coown it, and now the whole family works together to keep the restaurant a success. Hiep Phong BBQ offers Chinese dishes, each handmade from carefully fo l l owe d fa m i l y re c i p e s . Everything has a story and a place where it came from, the family members say. “We are always making sure the customers leave happy. We always accommodate them. That’s what kept them coming back,” says Mea Nea, Lean’s sister in law, who also helps run the place. For first-time guests, she recommends roast pork, because of the crispiness Hiep Phong strives to have. “We work on getting our pork extra crispy and extra juicy. We make sure there’s enough flavor in each section of the pig,” Nea says. A dish that makes their ba r b e c u e d i f fe re n t f ro m others in the world of Asian barbecue is the soy sauce duck. “They (her husband and his brother) cook their soy sauce the traditional way and with traditional flavoring. It’s steamed like soy sauce usually is and they put a special spice that I haven’t seen anywhere else,” says Nea. Focusing on customers is a priority of the restaurant. With their homemade meals, they have made themselves stand out.
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The barbecue world is traditionally known for pork ribs. However, Back Country Barbecue also specializes in beef ribs, says Scott Collard, who has owned the eatery for six years. He took the reins after 40 years of managing another barbecue place in Dallas. The beef ribs, he says, are a small way to improve the already successful local business. “ T h e re ’s two d i f fe re n t styles of beef ribs. I do what they call the back rib, which is from the back of the cow and I get an extra meating so they’ve always got meat on them,” he says. He has added chicken to the menu. While he recognizes chicken breast is a bit difficult to cook, he wants to please all customers, he says, and many of them wanted chicken. “It’s all about customer service and putting out good food for the customers,” he says. His priority is the entire customer experience while in his restaurant, Collard says. The Back Country Barbecue menu is close to the same way it was before Collard came in. He says he wanted to keep the traditional menu and tweak it as the company grows. Collard recommends the m e n u ’s “ c l a ss i c co m b o ” for barbecue first timers, because that gives them a little of everything. That’s “a three-meat combo of beef, sausage and pork ribs … I’ll suggest the beef ribs too,” he adds. T h e n e i g h b o r h o o d ’s appreciation for Back Country Barbecue is evident in the various flags and trinkets throughout the dining room, which Collard says customers have given the restaurant.
Le Marche Lifestyle The Pagliardini family’s food-and-wine centered travel business is based in Lake Highlands Story by NATALIE MURPHY
P
iero and Katie Pagliardini met in 2006 when When travelers aren’t eating, they’re learning about Katie was teaching English abroad in Le food — cooking classes with local chefs, wine and olive oil tasting, and in the fall tours, truffle hunting with a Marche, a region in eastern Italy. Katie, a Dallas native, was supposed to only stay for a local guide and dog. semester, but after falling in love with Piero and the Italian “Our constant big complaint is that there is too much culture, ended up staying four years. food on the tours,” jokes Katie. After getting married, the couple moved to Dallas. They Visiting historical sights such as Ducal Palace and resided in Lake Highlands, living on Edgecove Road, and The Church of the Dead and excursions to the Metauro started their family, but couldn’t help but sense a gap in River are sprinkled into the itinerary. Le Marche also hosts local festivals, the biggest being the truffle festival their lives. “When we first moved to the states, Piero always wanted in October, which is an Italiana Tours favorite. to do so something that was connecting his home culture Art and writing workshops are also offered to those to Dallas,” says Katie. interested in finding inspiration Piero began importing in Le Marche. These classes are taught by successful authors and and distributing wine and artists, some local to Italy, and truffles from Le Marche. span throughout the entire week, After meeting well-known cake baker Margaret Braun like author Jen Knox and artist and having the opportunity Mary Whyte. of organizing a trip for her With the business gaining in Italy, he decided to create popularity, the Pagliardini family a tour service. moved back to Le Marche this He lacked business past year so they could be on the experience, so he signed ground for the tours, but have up for classes. kept their headquarters in Lake “I would like to take the Highlands. best side of America, which When asked why they chose to is the business side, and put keep the business in Dallas, Piero it together with the best part explained that with most of their of Italy, which is the food customers being from the United States, it seemed like a good idea and wine,” he says. to keep it in a familiar location. In 2015, Pagliardinis “The dream is still living on in launched Italiana Tours. Lake Highlands,” says Piero. Over the last seven years, Piero and Katie have grown The Pagliardinis expressed their Photo courtesy of Studio Picchio. their tour service, creating appreciation for Dallas and the immersive food and wine opportunities it gave them in tours that specialize in giving their customers the authentic growing their family and business. Italian experience right in the place they first met, Le Marche. Piero and Katie are always looking for new customers “For the tourists, the people who come over here, they interested in their tours and say they will even include can discover the real Italy,” Piero says. a neighborhood discount to any residents in Lake To most, the location is unfamiliar, but to Piero it is his Highlands interested in a tour. “We would love to have them join us this October for home. He describes it as very similar to Tuscany, without a creative retreat with author and Dallas local Suzanne the overwhelming number of tourists. Frank,” Piero says. Food is the heart of the tour. All meals start with “It is open to various artists (painters, writers, appetizers of local cured meats and cheeses, along with photographers) at any level, as well as those nonsalads and pasta. He says the second course in Italy is artists who are just looking to get away and find their then dedicated to meat, such as slow-cooked veal that is inspiration. I hope they can join us this October to served with a red wine. For the grand finale, customers restore their soul in Le Marche, on this incomparable are served homemade mascarpone or biscotti for dessert culture, food and wine tour!” along with a cherry wine. “Typically we have 11 meals in a week’s tour and my For more information on Italiana Tours, visit strong point is to make sure each one is unique with italianatours.com. different wine pairings,” Piero says.
28 lakehighlands.advocatemag.com AUGUST 2022
ROLLING
THE DOUGH Simple ingredients and sustainable growth formulate Emporium Pies Story by RACHEL STONE | Photography by JESSICA TURNER
T
wo young women opened a pie shop in the cutest little cottage on what was the edge of the Bishop Arts District in 2012. Now Emporium Pies’ flagship store sits at the center of the district. Wedged between Paradiso and A J Vagabonds, it is the smallest of the locally owned chain’s four locations. The shop at 314 N. Bishop is where Lake Highlands neighbor Megan Wilkes, 35, and her then-business partner Mary Sparks baked, sold and marketed pies six days a week for a year and a half. “A guy came in about five years ago and said, ‘I thought they said two young girls ran this place!’ I feel like the president; I’ve aged 30 years since I opened, like Obama with his grey hair,” she says. The little pie shop in Bishop Arts went from baking five pies at a time to operating a 6,000-square-foot production facility that turns out thousands of pies a month. The company, which has more than 50 employees, offers paid time off and a living wage for retail and production workers. Ten people worked elbow-to-elbow in that tiny old house, ovens blazing year-round and lines out the door, before they opened a second location in Downtown McKinney in 2014. That gave them the economy of scale to rent their first commissary kitchen and remove the baking operation from the retail. Opening the Deep Ellum shop in 2016 enabled the Pie Palace. The Pie Palace is a light-industrial facility near Lake Cliff Park where
everything is produced for Emporium Pies locations in McKinney, Deep Ellum, Fort Worth and Bishop Arts. Frozen cherry pies are also produced for delivery nationwide via Goldbelly and UPS. The company runs its own delivery service because its cargo is too fragile for Uber Eats, etc. A fleet of three Emporium Pies vans delivers all over the Metroplex. PIE SCIENCES
One thing about Megan Wilkes: She loves a play on words. That’s evident in product names like “ lord of the pies” and “papa don’t peach,” and in her email signature, which describes her as Entre-PIE-neur. The company recently sold its original delivery vehicle, a Ford Transit Connect named Vanny DeVito. Auto-pie-lot is the algorithm the kitchen managers use to project how much pie to make so that there’s very little waste. “That’s our closely monitored piece of intellectual property,” Wilkes says. “Because you can get out of control, waste-wise. And what a terrible thing, to squander people’s work.” Auto-pie-lot contains data from previous years and how much sales are up year-overyear. The stores report any waste daily as well as what reason there might be for that, such as rain. Weather forecasts are also considered in the open-source document. The “pie-culator” within Autopie-lot crunches all of that into daily quotas, and Wilkes says it’s quite accurate. The algorithm tells them how much pie to deliver to the stores each day before the vans — Pie-lennium Falcon, Starship Enter-pies and Pie-metheus — head out. “If we make a little bit too much, we freeze it and put it into ice cream,” Wilkes says.
“Our business plan was not for success. It was for like, ‘OK, if pie doesn’t work, we can add cookies to the menu.’”
THE ART OF MANAGEMENT
Emporium Pies recently invested in equipment that eliminates repetitive tasks that are hard on the body. Swiss machinery rolls out the dough and cuts it, tasks workers used to do by hand. “But we still make the dough by hand and crimp every single pie with our fingers,” she says. Portion fillers mean employees no longer have to scoop filling into each shell, a repetitive motion that could cause injury over time. Those innovations also make the pies more consistent, Wilkes says. Pie fillings are still cooked manually on a stovetop, and everything is done in batches of 25 pies, a number that’s compatible with the Auto-pie-lot algorithm. The pies are baked in two rotating industrial rack ovens that cost
about $65,000. Workers can roll the racks into the ovens and close the doors without stooping or reaching. “The story isn’t that Megan and Mary built a pie shop,” Wilkes says. “It’s that we’ve always had people who are incredible and are able to help us with it.” Pie Palace employees start out as bakers-in-training until they’re experienced enough to become bakers, which comes with a raise, and then shift leaders. They can work up the ranks, and the pay scale, at their own pace. A star chart tracks who’s been trained at which tasks and how well they know them. Most current employees are shift leaders, meaning they are capable of running the kitchen day-to-day, Wilkes says. “It takes a long time to learn everything,” she says. “Our menu changes every few months, so it’s like a year to get fully trained up.” DRINKING FROM A FIREHOSE
The first five years of Emporium Pies’ existence was reacting to overwhelming demand. Figuring out how to scale up their recipes and production on the fly to satisfy immediate demand. Making a plan for their No. 1 holiday, Thanksgiving. “Our business plan was not for success,” she says. “It was for like, ‘OK, if pie doesn’t work, we can add cookies to the menu.’” If they could pay themselves and two or three other employees, she and Sparks thought that would be a success. The shop sold 300 pies in three hours on its first official day in business in 2012, and it sold out of Thanksgiving pies three weeks before the holiday. “People were like, ‘How does a pie shop not have pies for Thanksgiving?’” Their Thanksgiving ordering and pick-up system now runs like a machine. Wilkes says she began coming up for air about five years ago, applying for loans instead of operating on cashflow and planning more for the future. That’s also when the company began to codify its systems and processes into employee handbooks. The Auto-pie-lot algorithm came together less than two years ago, combining multiple spreadsheets that Sparks developed over the years. WHAT’S NEXT
“ To be a good steward of the amount of space and equipment and talent that we have, we’re going to need to open more stores,” Wilkes says. Emporium Pies opened a new store every two years, and she is itching for the next one. With a degree in interior design and an MBA she has a formula for locations.
“I’m the kind of person who falls in love with a building first,” she says. But there also has to be a barbecue place and a burger place withing walking distance. The Deep Ellum shop triangulates between Pecan Lodge and Easy Slider. That store opened because the Bishop Arts store was “maxed out,” Wilkes says. “We knew we wanted another Dallas location,” she says. “It’s really a proxy for Bishop Arts, and that store has done really well for us.” NO SILVER BULLET
March 14 is the shop’s second-busiest day of the year because the date is 3.14, pi day. In 2020, that was the day before Dallas County issued shelter-in-place orders because of the coronavirus. Wilkes and Sparks saw it coming, and the company managed to sell its thousands of pi-day pies and rent three trucks to move all the furniture out of the shops overnight. They devised contactless systems, where customers could order, pay and receive their pies through a window. That was paid for by a Restaurant Revitalization Fund grant from the U.S. Small Business Association. Since then, there have been some challenges with supplies. Wilkes purchased cardboard-box futures after a shortage left her scrambling to find them for Thanksgiving last year. Insect-borne cherry diseases have caused woes this year. Employee retention has been high, she says. Anyone exposed to COVID-19 was given immediate two weeks paid time off. The pandemic slowed the company’s growth a bit, but a PPP loan and business savings provided insulation. “It really does take the whole team to get anything done every single day. It’s the entire team,” she says. “And that’s not just us, that’s every restaurant.” MIGRATING NORTH
Wilkes and her husband, Paul, moved with their two daughters from the Winnetka Heights neighborhood of Oak Cliff to Lake Highlands a few years ago. “Of course, I found a house that I loved,” she says. “It’s a ’70s modern built for this one guy, and it only had two owners.” Their kids are in RISD schools, and they love Zato Thai Cuisine & Sushi Bar. A Lake Highlands outpost of Emporium Pies is not out of the question. “It’s our fifth store in 10 years,” she says. “I want it to be a homerun, so it feels a little bit scary. There are so many good neighborhoods in Dallas where I think it would thrive.”
august 2022
lakehighlands.advocatemag.com 31
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WHERE C AN I FIND L OC AL ...? HOLMAN IRRIGATION Sprinkler & Valve Repair/ Rebuild Older Systems. Lic. #1742. 214-398-8061 MAYA TREE SERVICE Tree Trim/Remove. Lawn Maintenance. Resd/ Commcl.Insd. CC’s Accptd. mayatreeservice.com 214-924-7058 214-770-2435 MONSTER TREE SERVICE DALLAS Certified Arborists, Fully Insured 469.983.1060 NEW LEAF TREE, LLC Honest, Modern, Safety Minded. 214-850-1528 PAT TORRES 214-388-1850 Lawn Service & Tree Care. 28 Yrs. Complete Landscape Renovation. New Fence Install & Brick Repair. Concrete Removal and Gutter Cleaning. RED SUN LANDSCAPES • 214-935-9779 RedSunLandscapes.com TAYLOR MADE IRRIGATION Repairs, service, drains. 30+ years exp. Ll 6295 469-853-2326. John WALTON’S GARDEN CENTER Stop in for home decor, candles, house plants, succulents and more. It’s time to plan for spring. Call us for design, prep and plantings! 8652 Garland Road 214-321-2387
DALLAS KDR SERVICES • Lawn service • Landscape Installation 214-349-0914
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ROOFING & GUTTERS
MOSQUITO SHIELD 972–850-2983 Imagine A Night Outside Without Mosquitoes
ABOUT YOUR TREES”
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214-327-9311
FULLY INSURED
Commercial/Residential
LEGAL SERVICES A WILL? THERE IS A WAY! Estate/Probate matters.maryglennattorney.com 214-802-6768
PEST CONTROL MCDANIEL PEST CONTROL Prices Start at $85 + Tax For General Treatment. Average Home-Interior/Exterior & Attached Garage. Quotes For Other Services. 214-328-2847. Lakewood Resident
BERT ROOFING INC.
Family owned and operated for over 40 years
www.bertroofing.com
214.321.9341
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214-350-3595 • Abetterearth.crw@gmail.com
abetterearth.com
Roofing • Windows • Siding • Gutters
Joe Clifford www.exteriorscc.net
PLUMBING
469·291·7039
AC PLUMBING Repairs, Fixtures, Senior Discounts. Gary Campbell. 214-321-5943
PLUMBING ISSUES? We’re the Experts!
30 Years of Excellent Service • Water Heaters • Water Leaks 24/7 On-Call • Sewer Backups • All Plumbing Repairs ASK ABOUT DISCOUNTS!
972-379-4000
staggsplumbing.co
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PROFESSIONAL SERVICES C.A.S. BOOKKEEPING SERVICES Personal/Small Business. Payroll, Accounting, Organizing, Consult. Cindy 214-577-7450
ESTATE HOME NEEDS TO BE SOLD? Facing forclosure? IG Heron Homes Call Ricardo Garza @ 469-426-7839 OFFICE SUBLEASE In Bishop Arts. Cool, Quiet. 1,179 Sq ft. 4 rooms + kit / bath, parking. $2,950 + NNNs. 713.302-7722.
REMODELING BO HANDYMAN Specializing In Historic Home Renovations & Pro Remodels. Custom Carpentry, Doors, Kitchens, Baths & more. 214-437-9730 FENN CONSTRUCTION Kitchens And Baths. Call Us For Your Remodeling Needs. 214-343-4645. dallastileman.com INTEX CONSTRUCTION Specialty in Ext/Int. Bath/ Kitchen/Windows, Steve.33yrs exp. 214-875-1127 O’BRIEN GROUP INC. Remodeling Dallas For Over 24 Years www.ObrienGroupInc.com 214-341-1448 RENOVATE DALLAS renovatedallas.com 214-403-7247 TK REMODELING 972-533-2872 Complete Full Service Repairs, Kitchen & Bath/Remodeling, Restoration. Name It- We Do It. dallas.tkremodelingcontractors.com MP ARCHITECTURAL Design & Construction. mattandpaul.com 214-226-1186 URBAN PIONEER REMODEL. Total construction & Remodel. 214-682-4564 urbanpioneerconstruction.org
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DONATE YOUR CARS TO VETERANS TODAY. Help and Support our Veterans. Fast - FREE pick up. 100% tax deductible. Call 1-800 -245-0398 ELIMINATE GUTTER CLEANING FOREVER! LeafFilter, the most advanced debris-blocking gutter protection. Schedule a FREE LeafFilter estimate today. 15% off Entire Purchase. 10% Senior & Military Discounts. Call 1-855-402-0373 GENERAC Prepare for power outages today with a GENERAC home standby generator $0 Down + Low Monthly Pmt. Request a free Quote. Call before the next power outage: 1-844-334 -8353 HUGHESNET Finally, super-fast internet no matter where you live.25 Mbps just $59.99/mo! Unlimited Data is Here. Stream Video. Bundle TV & Internet. Free Installation. Call 866-499 -0141 LOOKING FOR ASSISTED LIVING, memory care, or independent living? A Place for Mom simplifies the process of finding senior living at no cost to your family. Call 1-833-386-1995 today!
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POOLS ALOE CARE HEALTH medical alert system. Most advanced medical alert product on the market. VoiceCERULEAN POOL SERVICES Family Owned/ activated! No wi-fi needed! Special offer w/code CARE20 Operated. Weekly maintenance, Chemicals, parts & for $20 off Mobile Companion. 1 -855-521-5138 repairs. CeruleanPro.com 214-557-6996
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NATURE KING PEST MANAGEMENT INC. • Residential/Commercial • Over 30,000 Squirrels, Racoons, Skunks, Snakes, Possums, etc. roofs completed • Seven NTRCA “Golden Pest & Termite. Neighborhood Resident Hammer” Awards • Free Estimates 30+ Yrs.exp. 214-827-0090
Master Plumber License M-17697
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lakehighlands.advocatemag.com 33
WORSHIP
By GEORGE MASON
Hello, it’s me, again.
WORSHIP
Wi t h a re m i n d e r to b e k i n d e r
BAPTIST
A
pologies to Adele and my grade-school grammar teacher (pop artists aren’t much on predicate nominatives). After saying goodbye a few months ago to my regular monthly column, I am back in a quarterly rotation with some admired colleagues. What have I missed? The opportunity to write about the spiritual significance of unfettered access to guns after Uvalde; Southern Baptists facing up to a legacy of institutional coverups of sexual abuse; Jan. 6 Congressional hearings; the Russian invasion of Ukraine; stock market swooning and inflation ballooning; COVID-19 hanging around like an old boyfriend: Nothing much, huh? Let’s take a summer break. Bad news has a way of dominating our dispositions. We get cranky with ourselves and one another when it seems the world is cracking apart. But the goodness of God shines through like a shaft of light through a dark cloud. We see it in the small acts of kindness of good people. Like the young couple who found a wallet while strolling through the Water Gardens in Fort Worth a few months ago. Yours truly had absentmindedly lef t it on one of the concrete steps under a tree. The sinking feeling of reaching for my wallet at a restaurant and finding an empty pocket led to my rushing back to the spot and finding it gone. Af ter canceling credit cards and applying for a replacement drivers license and insurance cards, I settled in to days of beating up on myself for my stupidity. Then out of the blue, a call came t o t h e c h u r c h t h at s o m e o n e h a d found my wallet. They had sleuthed
PARK CITIES BAPTIST CHURCH / 3933 Northwest Pky / pcbc.org
the Internet and figured out who I was. I drove to Fort Worth and recovered the wallet with more cash in it than I knew I had. After paying a hefty reward that was received with embarrassed gratitude, my faith in humanity was restored along with my valuables. In this summer of our discontent, I am reminded that goodness can s t i l l b e f o u n d a m o n g u s . I d o n’ t know whether the young couple was informed by a faith tradition or was simply acting out of shared sense of humanity. But either way, this is what keeps hope alive when we think all is lost in our striving for self-interest. Neighbors I didn’t know cared for someone they didn’t know as if it had happened to them. Our community and our country depend on ac ts of vir tue. People looking out for one another as if everything depends upon our actions. When we despair for the state of the world and worr y that we can’t count on anyone but ourselves, a simple gesture of kindness changes ever ything. What if we could imagine the consequences of every vote and every political decision on people we don’t know before we act? How would it change our city, our state and our country if we followed the example of a young couple like them? The ties that bind us would never be broken.
GEORGE MASON is pastor of Wilshire Baptist
Bible Study 9:15 / Worship Services 10:45 Traditional, Contemporary, Spanish Speaking / 214.860.1500 WILSHIRE BAPTIST CHURCH / 4316 Abrams / 214.452.3100
Open to all / Worship at 11 a.m. Sunday School at 10 a.m. / wilshirebc.org
BIBLE CHURCHES NORTH HIGHLANDS BIBLE CHURCH / nhbc.net / 9626 Church Rd.
214.348.9697 / Sun: LifeQuest 9:00 am / Worship 10:30 am / Sun: Youth 6-8 pm/Wed: AWANA 6-8 pm
DISCIPLES OF CHRIST EAST DALLAS CHRISTIAN CHURCH / 629 N. Peak Street / 214.824.8185
Sunday School 9:30 am / Worship 8:30 am - Chapel 10:50 am - Sanctuary / Rev. Deborah Morgan-Stokes / edcc.org
E P I S C O PA L ST. JOHN’S EPISCOPAL CHURCH / stjd.org
Worship: Sat 5:30 pm, Sun 8 & 10:30 am / Christian Ed Sunday Morning & Weekdays, see calendar on website / 214.321.6451 / 848 Harter Rd.
LUTHERAN CENTRAL LUTHERAN CHURCH, ELCA / 1000 Easton Road
A Welcoming and Affirming Church / Rev. K.M. Truhan Sunday School 9:00 am / Worship 10:30 am / CentralLutheran.org FIRST UNITED LUTHERAN CHURCH (ELCA) / 6202 E Mockingbird Ln.
Sunday Worship Service 10:30 am / Call for class schedule. 214.821.5929 / www.dallaslutheran.org
METHODIST FIRST UNITED METHODIST CHURCH RICHARDSON
503 N Central Exwy / fumcr.com / 972.235.8385 / Dr. Clayton Oliphint 8:45, 9:45, 11:00 am Traditional / 11:00 am Modern LAKE HIGHLANDS UMC / 9015 Plano Rd. / 214.348.6600 / lhumc.com
Sunday Morning 9:30 am Sunday School / 10:30 am coffee Worship 8:30 am & 11:00 am Traditional / 11:00 am Contemporary
PRESBYTERIAN LAKE HIGHLANDS PRESBYTERIAN CHURCH / 214.348.2133
8525 Audelia Road at NW Hwy. / www.lhpres.org 9:00 am Contemporary, 9:55 am Christian Ed., 11:00 am Traditional NORTHPARK PRESBYTERIAN CHURCH / Summer Worship at 10:00 a.m.
www.northparkpres.org / 9555 N. Central Expy. / 214.363.5457 Welcoming Seekers, Thinkers and Doers. NORTHRIDGE PRESBYTERIAN CHURCH / 6920 Bob-O-Link Dr. 214.827.5521 / www.northridgepc.org / Sunday Worship 10:00 am Church that feels like church and welcomes like family. PARK CITIES PRESBYTERIAN CHURCH/ 4124 Oak Lawn Ave Sunday Worship 9:00 & 11:00 A.M. To all this church opens wide her doors - pcpc.org
Church, president of Faith Commons and host of the “Good God” podcast. For information about helping support the Worship section, call 214.560.4202.
34 lakehighlands.advocatemag.com AUGUST 2022
SPECIAL ADVERTISING SECTION
June MLS home sale statistics*, plus annual totals
REAL ESTATE REPORT a r e a h o m e va l u e s SOLD JUNE ‘22 3 3 7 15 8 2 9 3 10 10 3 1 13 6 3 96 6.40
Year-To-Date Sales ‘22 13 37 41 113 46 13 51 13 38 74 10 9 62 21 26 567 37.80
Year-To-Date Sales ‘21 22 50 42 137 50 12 34 17 51 53 13 15 68 12 42 618 41.20
Avg Days on Market YTD 10 14 16 20 31 23 14 15 20 22 8 4 19 9 24 249 16.60
stykidan@sbcglobal.net
3
Whitehurst
6
7
J
9
11
Walnut Hill
12
13
Northwest
14 15
Jupiter
O
Park
Church
5
LB
Plano Rd
ir
Fa
s ak
5-
Ferndale
10
4 63
8
an
Gre
env
ille
Royal
West Fork J ackson Branch
1
Abrams
*Statistics are com piled by Ebby Halliday Realtors, and are de rived from Dallas Mul ti ple List ing Service (MLS). Numbers are believed to be re li able, but are not guar an teed. The Ad vo cate and Ebby Halliday Realtors are not re spon si ble for the ac cu ra cy of the in for ma tion.
75 - Central Expressway
PATTY COLLINS PATTYCOLLINS@EBBY.COM 214-862-5524
2
Audelia
972-639-6413
Avg. Sales Price YTD ‘21 $399,340.00 $313,619.00 $319,708.00 $236,532.00 $383,196.00 $534,357.00 $597,195.00 $545,259.00 $544,716.00 $206,383.00 $676,627.00 $644,100.00 $537,224.00 $541,008.00 $547,147.00 $7,026,411.00 $468,427.40
Walnut
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Forest
COMPUTER TROUBLESHOOTING No job too small or too large.
Avg. Sales Price YTD ‘22 $466,308.00 $403,418.00 $350,239.00 $307,774.00 $421,155.00 $723,638.00 $651,503.00 $752,596.00 $619,058.00 $242,056.00 $751,100.00 $901,556.00 $643,561.00 $637,336.00 $586,313.00 $8,457,611.00 $563,840.73
Skillm
DON’T PANIC, CALL DAN.
SUB SOLD AREA JUNE ‘21 1 2 2 7 3 11 4 26 5 14 6 0 7 7 8 3 9 12 10 14 11 4 12 1 13 12 14 4 15 7 TOTAL 124 AVG 8.26
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