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When it comes to digestive health, follow your gut. From simple questions to complex issues, Methodist Digestive Institute (MDI) at Methodist Dallas Medical Center is here to help you navigate all your digestive needs. As a leader in digestive healthcare, we’ve brought together physicians on the medical staff from highly specialized areas of digestive diseases. At the MDI care center, you can speak with a patient navigator about your specific case and get connected with the right care specialists for your individual needs. When it comes to digestive issues, the knowledgeable patient navigators are dedicated to helping guide our friends and neighbors on the journey to a healthier, happier tomorrow. That’s community, and why so many people Trust Methodist.
MethodistHealthSystem.org/MDI
Texas law prohibits hospitals from practicing medicine. The physicians on the Methodist Health System medical staff are independent practitioners who are not employees or agents of Methodist Dallas Medical Center, Methodist Health System, or any of its a liated hospitals. Methodist Health System complies with applicable federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex.
aug 22 contents OAK CLIFF ADVOCATE VOL.16 NO.8
PROFILE 6 Fashion shots, but make it food DINING 14 Written by the Seasons FEATURES 8 Lonelyhearts Pizza 20 La Bodega, 8th and Zang 22 A cute empire of pies 26 Local delicore COLUMNS 30 Worship: 50-yardline prayers
Summer cocktails at Written by the Seasons. Read more on page 14. Photography by Kathy Tran.
AUGUST 2022
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ABOUT THE COVER Azucar Ice Cream Company at 269 N. Bishop Ave. Photography by Jessica Tur ner.
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At the heart of it, we’re here because of you, our clients and community. For 18 years, The Jenni Stolarski Team has called Oak Cliff home, and you have supported us throughout. Thanks for the trust and teamwork. Follow @thejennistolarskiteam to learn more about the awesome neighborhoods of Oak Cliff!
Jenni Stolarski jenni.stolarski@compass.com 214.762.9761
Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. Photos may be virtually staged or digitally enhanced and may not reflect actual property conditions.
p ro f i l e
CULINARY LENS How Kelsey Foster became a sought-after food photographer › Story by RACHEL STONE Photography by JESSICA TURNER
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K
elsey Foster knew what she wanted to do from a young age and never changed her mind. She earned a bachelor’s degree in photography from University of North Texas and then moved to New York City to pursue a dream of becoming a fashion photographer. Photo-assisting gigs — one in fashion photography and one for a shooter specializing in food, lifestyle and fashion — were plentiful until they dried up with the great recession, and Foster returned to Dallas in 2009. Since then, she’s become the go-to food photographer for publications like Texas Monthly and D. And her list of commercial clients includes Pie Five Pizza, 7-Up, Mr. & Mrs. T’s mixers, Central Market, Jameson Irish whiskey and Frito-Lay. Foster, who lives in Hampton Hills, moved her studio out of a rented space on Jefferson Boulevard last year and bought a 3,400-square-foot building on Beatrice Street in West Dallas, where she shares studio space with florist Kate McLeod. SHE CONNECTED WITH FORMER CLASSMATES WORKING IN DALLAS AD AGENCIES.
I knew a lot of junior-level art directors from UNT. One kept asking me to shoot concept work for her agency. Concept work is preliminary photos that are used to pitch a job to a client. An agency will have three ideas, and they’ll execute them roughly to present to a client and hope they accept one of them. So I kept doing that for a paycheck and just because it was fun, and a lot of it was food related. A PIECE OF BACON WAS A TURNING POINT IN HER CAREER.
I kept getting hired for concept work, but they kept not picking me for the real job. There was one where it was between me and another photographer who had 35 years of experience, and they picked him. But then they spent the whole day trying to replicate my concept shot, and he couldn’t do it. They said, “why can’t you do it like this?” And he was like, “Because you should’ve hired Kelsey.” That was the beginning of people who were a little older in the industry trusting me. SOON SHE FOUND A FOOTING.
The more I worked with that group of people in Dallas — art directors and photo stylists — the more I loved it. It’s still fashion in a way because you’re still dressing something up to make it look beautiful. It’s not a model in a couture dress, but it could be a burger with beautiful garnishes and it’s still making something really pretty. CITY OF OPPORTUNITY
Dallas has a lot of ad agencies with a lot of food clients. And then marketing directors at companies hop around a lot. So for example, the person from Pie Five Pizza moved to Bonchon Chicken, so she got me in with Bonchon because she knew me, and we had that relationship. RELATIONSHIPS MATTER AS MUCH AS TALENT.
If an art director has a relationship with you and they think the day is going to be productive but also fun, sometimes the work relationship decides who gets picked. People skills and
making people feel comfortable is important. COLLABORATION IS HER LIFE.
I love working with art directors. I love working with food stylists. I love the whole team, because each person is good at what they do, and when there’s mutual trust, you know that what you create is going to be good. To watch someone else’s vision coming to life is really rewarding. IT ALSO HELPS THAT SHE LOVES FOOD.
In Brooklyn, I was flat broke and had no money, but there would be so much food leftover from these shoots, and I would carry all these groceries home. I hate wasting food, so now I try to donate it or give it to my friends or leave it on people’s porches. ACHIEVING FINANCING TO BUY A COMMERCIAL BUILDING WAS NO PIECE OF CAKE.
A lot of bankers don’t understand artists. When you’re freelance, you don’t have a set income coming in every month. I’ve been doing it 13 years, so I’m not as stressed out about it as I was in the beginning. A lot of bankers will look at that and go, “you made a lot of money here, but you didn’t make anything this one month,” and that’s all they see. It doesn’t compute for them. I had to go to three or four bankers before I found one who understood my business plan. Karl Sanford from Manhattan Project is a good friend, and he helped me with my business plan.
It’s still fashion in a way because you’re still dressing something up to make it look beautiful.”
DESIGNING HER OWN STUDIO WAS A DREAM COME TRUE.
I’ve rented so many studios in the past that I knew what I liked and didn’t like. Because it was a blank slate, I got to do whatever I wanted. Knowing so many people in the food business, I had help designing the kitchen. FOOD PHOTOGRAPHY NOWADAYS IS VERY ORGANIC COMPARED TO THE SHELLACKED HAMBURGER BUNS OF 1980S MAGAZINE ADS — BUT FOSTER DOES HAVE A FEW TRICKS UP HER SLEEVE.
My favorite trick is teriyaki or stir-fry sauce. If you have a beautiful shot of a whole turkey, and you need really brown skin, that turkey is definitely raw on the inside. They’ll use a blowtorch or a Searzall torch and then use teriyaki sauce and almost paint with it. It’s like painting but with food. AUGUST 2022
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love & crust Backyard pizzeria supplies creative outlet, good times
Story by RACHEL STONE | Photography by SHELBY TAUBER & JESSICA TURNER
You can’t buy a pie from the most esoteric pizzeria in Oak Cliff. But if you’re nice, John Gaither might just give you one. Lonelyhearts Pizza started a year-and-a-half ago with a book, The Elements of Pizza, which Gaither received as a birthday gift from his partner’s mom, Ann Rogers. “I never really even liked pizza that much,” he says. “But then she gave me the book, and I don’t know, I just liked feeling the dough. Like, feeling the dough transform in my hands.” He enjoyed the process so much that he perfected a 48-hour dough and bought a Gozney outdoor pizza oven that can cook a pie in about five minutes. Most of the groceries come from H-E-B in Waxahachie. Gaither picks up online orders Saturday mornings, and he says the drive gives him time to let his mind wander. Pepperoni, Jimmy’s Food Store sausage, mushrooms
and jalapeños are among the toppings he preps ahead and spreads onto his pies. Each one has whole-milk mozzarella, fresh mozzarella and parmesan. Symmetrical thin crusts come out crisp and chewy with consistency and flavors that could rival any pizzeria around. But this is not really about pizza. A corporate bankruptcy lawyer with Neligan LLP, Gaither says he never knew he was creative until he found a way to express himself through pizza. “This gave me a thing that I could do and is totally me,” he says. “I get in my zone and make pizza and who cares how it turns out?” He is critical of the results, but that’s part of the fun for him. A lifelong tennis player, Gaither says he never cared about matches that much. He played because he loved practicing.
“The whole thing to me was about the iterative process of getting better and the discipline and enjoyment of watching visible improvement,” he says. “And it never had an end. You could always get better. It wasn’t like, ‘I’m satisfied now.’ It was an evolution, and it was something fun to go apply yourself to.” Tennis and pizza haven’t been his only obsessions. He also has a full-size wine fridge and is active in a local wine club. He owns hundreds of vinyl records and a 1970s hi-fi system with speakers inherited from his grandfather. He developed the Lonelyhearts Pizza branding with his partner, Andrea Rogers, an abstract painter who also makes a line of skincare products, Beige Dusk Greys, and is a bartender. She made the final logo design from his idea and showed him how to order his printed pizza boxes online. They’re cute, but they’re not cheap. “The boxes are what kills
A party spread of charcuterie board, fruit and salads complements pizzas from an outdoor oven in Kessler/ Stevens. Andrea Rogers and John Gaither created a backyard retreat for themselves and their friends, complete with a hobby pizzeria they’ve branded Lonelyhearts.
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you,” he says. “I order 50 at a time, and they’re like $2 each, which is more than the pizza costs to make almost.” The name came to him a long time ago, when he daydreamed about having something called Lonelyhearts, like a party or an event. He finally got to use it for his pizzas, complete with an Instagram account and landing site, and matches it with playlists, heavy on ambient music and retro goth sounds. This all takes place in the backyard of the Kessler/Stevens cottage Gaither and Rogers bought 10 years ago. Because the interior didn’t need much renovation, they focused first on outdoor spaces. They spent several years dreaming up a redesign before hiring landscape architect Wendy Meyer for a plan they could execute. Gaither’s vision for a high gray fence and 10 symmetrical live oak trees wound up looking like a prison yard, just as the architect had warned, he says. But Rogers warmed it up with seating arrangements and tons of potted plants. “She took my symmetrical stuff and was like, ‘We need to soften this and make it more organic.’ It’s so much cooler; it’s so much greener; it’s so much more inviting,” he says. He never knew he liked entertaining until she threw him a 30th birthday party 10 years ago. She taught him that sincere generosity is the key to entertaining. “No one ever wants to be the person to take the last one. And then when there’s not that much left, if it’s drinks or food, it scares people off of it,” he says. “You want them to feel welcome and comfortable and invited. She does that by overdoing everything.” That rationale of abundance shows in her charcuterie boards. “You just have to fill in all the blank spaces,” she says. “As long as it looks really full, it will look good, whatever you put on there.” Lonelyhearts Pizza isn’t well-known. It’s just John and Andrea and their friends, but it’s not actually that exclusive, he says. “I can’t eat 10 pizzas myself,” he says. “I actually need more people to give them to.” Above: The key to a charcuterie board is to make it really full, Rogers says. “It will look good, whatever you put on there.” Right: Noah Macias takes a bite of Lonelyhearts Pizza.
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GETTING YOU BACK-TO-SCHOOL CHECKUP READY. What are neighbors for?
Methodist Health System has been caring for our friends and neighbors in Oak Cliff for more than 90 years. And now, we’re proud to announce a brand-new primary care facility, complete with pediatrics and ready for back-to-school checkups. Meet Kensey Saltarelli, MD, and Kyle Oholendt, MD. Both are double board certified in pediatrics and internal medicine. The neighborhood we call home just keeps getting better, and we’re dedicated to supporting its vibrancy, creativity, and health. That’s community, and why do many people Trust. Methodist.
Schedule your back-to-school checkup today MethodistHealthSystem.org/DavisStreet 803 W. Davis St., Suite 101, Dallas, TX 75208 Phone: 469-372-6200 Fax: 469-372-6203
Methodist Family Health Centers and Medical Groups are owned and operated by MedHealth/Methodist Medical Group and are staffed by independently practicing physicians who are employees of MedHealth/Methodist Medical Group. The physicians and staff who provide services at this site are not employees or agents of Methodist Health System or any of its affiliated hospitals.
BEST
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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 Oak Cliff.
Best of Culture
Best of Dining
BEST COFFEE
WINNER - ESPUMOSO CAFFE 2ND - HOLA CAFE 3RD - XAMÁN CAFE 3RD - WHITE RHINO COFFEE BEST DESSERTS
WINNER - VERA’S BAKERY 2ND - EMPORUIM PIES 3RD - ESPUMOSO CAFFE BEST DONUT SHOP
WINNER - THE SALTY DONUT 2ND - OAK CLIFF DOUGHNUTS 3RD - SOUTHERN MAID DONUTS BEST FROZEN TREATS
WINNER - PICOLÉ POPS 2ND - ENCANTO POPS 3RD - AZUCAR ICE CREAM CO. BEST HEALTHY BITE
WINNER - TRIBAL ALL DAY CAFE 2ND - ANN’S HEALTH FOOD CENTER & MARKET 2ND - SPIRAL DINER & BAKERY 3RD - ODDFELLOWS BEST MEXICAN FOOD
WINNER - VERACRUZ CAFE 2ND - LA CALLE DOCE 3RD - EL RANCHITO BEST NIGHT OUT
BEST ASIAN FOOD BEST LOCAL ATTRACTION
WINNER - BISHOP ARTS DISTRICT 2ND - TEXAS THEATRE 3RD - KESSLER THEATER
WINNER - TEN RAMEN 2ND - PHO 88 3RD - BBBOP SEOUL KITCHEN
BEST PATIO BEST BAR/COCKTAILS
BEST PLACE FOR KIDS
WINNER - DALLAS ZOO 2ND - KIDD SPRINGS PARK AND RECREATION CENTER 3RD - OIL AND COTTON
WINNER - KESSLER THEATER 2ND - REVELERS HALL 3RD - TEXAS THEATRE
WINNER - KIDD SPRINGS PARK 2ND - DALLAS ZOO 3RD - KIEST PARK BEST PLACE TO TAKE YOUR DOG
WINNER - HUNKY’S OLD FASHIONED HAMBURGERS 2ND - COUNTRY BURGER 3RD - WINGFIELD’S BREAKFAST & BURGER BEST CELEBRATORY DINNER
WINNER - KESSLER PARK AND STEVENS PARK 2ND - KIDD SPRINGS PARK 3RD - KIEST PARK
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BEST BREAKFAST
BEST BURGER JOINT
BEST PLACE TO RELAX
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WINNER - CHIMICHURRI 2ND - TINY VICTORIES 3RD - SKETCHES OF SPAIN
WINNER - NORMA’S CAFÉ 2ND - TRIBAL ALL DAY CAFE 3RD - ODDFELLOWS
BEST PLACE FOR LIVE MUSIC
WINNER - GLORIA’S LATIN CUISINE 2ND - PARADISO 3RD - LUCIA
AUGUST 2022
WINNER - 303 BAR AND GRILL 2ND - TACO Y VINO 3RD - GLORIA’S LATIN CUISINE
WINNER - PARADISO 2ND - GLORIA’S LATIN CUISINE 2ND - TRINITY GROVES 3RD - SUNSET CRAB SHACK BEST PIZZA
WINNER - ENO’S PIZZA TAVERN 2ND - HOME RUN PIZZA 3RD - ZALAT PIZZA BEST PLACE TO WATCH A GAME
WINNER - 303 BAR AND GRILL 2ND - SUNSET CRAB SHACK 3RD - PHD BEST SANDWICH
WINNER - HUNKY’S OLD FASHIONED HAMBURGERS 2ND - CHEESESTEAK HOUSE 3RD - DALLAS GRILLED CHEESE CO.
BEST TACOS
WINNER - TACOS LA GLORIA 2ND - TACO Y VINO 3RD - TAQUERIA EL SI HAY
BEST GIFT SHOP
WINNER - TRADE OAK CLIFF 2ND - ALL GOOD THINGS 3RD - DAVIS STREET MERCANTILE
BEST WINE LIST
WINNER - TACO Y VINO 2ND - BISHOP ARTS WINERY 3RD - NEIGHBORHOOD CELLAR
Best of Services BEST BARBER SHOP
WINNER - TEXAS FADEZ 2ND - V&F BEAUTY LOUNGE 2ND - BISHOP BARBERS 3RD - AMBICIONES BARBER LOUNGE LLC BEST CONTRACTOR
WINNER - SOUTHPAW TRADING COMPANY 2ND - CODY & SONS PLUMBING, HEATING & AIR 3RD - SHEFFIELD PLUMBING CO
BEST HOME AND GARDEN
WINNER - OASIS PLANT SHOP 2ND - BISHOP STREET MARKET 3RD - DAVIS STREET MERCANTILE BEST INTERIOR DESIGN
WINNER - HOUSS ON BISHOP 2ND - NEIGHBORHOOD STORE + GALLERY 3RD - PETERS-CATES DESIGN
BEST PET SERVICES
WINNER - BRUNO’S PLACE DIY DOG WASH (SELF-SERVE ONLY) 2ND - OAK CLIPS 3RD - BISHOP ARTS DOG GROOMING BEST PLACE TO GET PAMPERED
WINNER - BELLA MED SPA 2ND - JEWEL SKIN STUDIO LLC 3RD - YAYA FOOT SPA BEST PLACE TO WORK OUT
WINNER - ATHLETIC ZONE 2ND - OAK CLIFF PILATES 3RD - THE SWEAT SHOP
BEST NAIL SALONS
WINNER - NAILED UP 2ND - YESSENIA BEAUTY SALON 3RD - V&F BEAUTY LOUNGE
BEST SPECIALTY SHOP
WINNER - HOME ON BISHOP 2ND - ALL GOOD THINGS 3RD - DAVIS STREET MERCANTILE
BEST FLORAL SHOP
WINNER - JOYCE FLORIST OF DALLAS, INC. 2ND - DIRT FLOWERS 3RD - GLORIA’S FLOWERS
AUGUST 2022
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TURN, TURN, TURN Written by the Seasons keeps it simple with best ingredients Story by RACHEL STONE Photography by KATHY TRAN
M E L O DY B I S H O P A N D DENNIS KELLEY MET IN T H E K I TC H E N O F FA R M TO-TABLE TRENDSETTER S u z a n n e G o i n’s r e s t a u r a n t Lucques in Los Angeles. The husband-and-wife duo a r r i v e d i n D a l l a s , B i s h o p’s hometown, nine years ago to open Lark on the Park, the highly regarded restaurant at Klyde Warren Park, which closed about a month af ter their depar ture in 2018. Now they’re using their super palates to bring freshness and flavors to Written by the Seasons. Its position at the corner of Bishop and Melba offers an outdoor cafe setting on the mini plaza, where a solo diner could feel comfortable with a book and a glass of wine. In s i d e , i t ’s u n d e r s t a t e d y e t glamorous, with a Scandinaviameets-West Texas modern feel. “ I t ’s a v e r y a p p r o a c h a b l e restaurant menu,” Bishop says. “If you’re vegan, you don’t have to be concerned here.” Steak, pork, fish and chicken dishes are on the menu. But even items that aren’t listed as vegan
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A salad of Texas melons, heirloom tomato, French feta and mint. AUGUST 2022
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We just think of a way to make a dish that would taste good, and organically our menu tends to have a lot of options.”
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can be modified, she says. The chefs are very accommodating to dietary restrictions and don’t mind special requests. “We don’t sit down and say, ‘OK, we need to make a dairyfree dish,’” she says. “We just think of a way to make a dish t h at w ou l d t a s t e go od , an d organically our menu tends to have a lot of options for a lot of people.” As the name suggests, menus are seasonal, and they buy the best ingredients possible, leveraging relationships built over the years with farmers in Texas and California. Small plates on the summer menu include wild mushrooms with caramelized p e a r l o n i o n s ( $ 1 3 ) Te x a s melon with heirloom tomato and fe ta ($17) and summer antipasti with grilled veggies and burrata ($15). L a r ge p l at e s i n c l u d e c o l d soba noodles with soyginger vinaigrette, bok choy and wild mushrooms ($23). Grilled roasted pork ($35) comes with orange-turmeric couscous, arugula and plum mostarda. “ We t r y a n d k e e p i t as seasonal focused as possible and also use quality ingredients,” Bishop says. “If you use a high-quality nice olive oil and quality salts and fresh spices, then you don’ t need a lot of powerful flavors to make it taste good.” The cocktails are also works of art. The “summa time tonic” is a gin and tonic with melon balls, cucumbers and herbs. The “summer lovin’” has tequila, house-made hibiscus syrup, l i m e a n d o ra n ge . C o c k t a i l s cost $15, but mocktails are $8-$9. The “ kiss of sunset,”
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Grilled salmon succotash with corn, bacon, cabbage, zucchini, tomato and green harissa. AUGUST 2022
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Artful simplicity shines at Written by the Seasons. Summa time tonic (center) is a gin and tonic with melon balls, cucumber and herbs. A small plate (right) of wood-fired shrimp, stone fruit, avocado, mango, fried shallots, coconut and lime.
has carrot, pineapple, beet, ginger, c h e r r y, l e m o n a n d n o n - a l c o h o l i c prosecco. Juicing comes naturally here since this is the cousin of Tribal All D ay C a f é . B o t h p l a c e s a r e o w n e d by another powerhouse, Brenton Phillips and Hailey Nutt. T he two couples me t at farmers m a r ke t s , b e f o r e t h e c a f é o p e n e d , w h e n Tr i b a l w a s s t i l l j u s t a j u i c e company. After the café opened, Bishop and Kelley noticed they were buying jam.
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“So we said, ‘We could just make it for you,’ and that sparked up a jam company that we now have,” Bishop says. T h at ’s R & O Pa n t r y, w h i c h s e l l s small-batch jams like Texas blueberry or strawberry-raspberry for $12 on its website. Written by the Seasons opened in October, and the chef says the owners allow for an adventurous mentality. “We have the freedom to try stuff out and kind of do what we want without a lot of restrictions,” Kelley
says. “Of course, everyone wants it to taste good, but they’re not afraid to look at something weird and say, ‘I’m not sure what that is, but sure, let’s try it.’” Desserts are by Rosemary Menendez, who also makes the desserts for Tribal. On the summer menu are a strawberry galette ($12), a peach crumble ($15) and a vegan vanilla crème ($12) with s t r aw b e r r y c o m p o t e a n d g r a h a m cr umb l e. T her e’s al so gl ut en -fr ee flourless chocolate cake ($13). D u r i n g h a p p y h o u r, 3 - 6 p . m .
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Tuesday-Saturday, bottles of wine are half price. D a l l a s h a s c o m e a l o n g w ay since Bishop and Kelley relocated from the cradle of the country’s farm-to-table movement almost a decade ago. “It seemed harder to get local p r o d u c e b e f o r e ,” B i s h o p s ay s . “Now you have all the little micro farmers popping up. You do see f a r m e r s d e l i v e r i n g , a n d w e ’r e seeing the same farmers over and over again at market. It’s fun.”
work Email your resume to humanresources@advocatemag.com
Written by the Seasons, 380 Melba St. 469.580.1185, writtenbytheseasons.com AUGUST 2022
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WEST 8TH STREET
L
Story by RACHEL STONE | Photography by SHELBY TAUBER
a Bodega, the rotisserie chicken-and-fries restaurant that Oak Cliff neighbor Skye McDaniel launched in July, is closed on Fridays and Saturdays. That’s unusual in the restaurant industry, but McDaniel says it makes sense for her concept, geared to neighbors who want to pick up weeknight meals for their families. Besides chicken and fries, sandwiches and salads are made to order with the cleanest ingredients possible, McDaniel says. “I eat a salad every day of my life. It’s my favorite food,” she says. “These are things that I eat every day.” McDaniel grew up in Winnetka Heights and planned a career
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in food starting at age 10, but a catalyst for La Bodega came as a stroke of luck in day trading. Her livelihood came to a halt because of the pandemic in 2020, and she’d put her mortgage in forbearance. Stock-trading became “normalized” for her because of a former boyfriend who did that full time, and she decided to open a Robinhood account and gamble with $5,000. She wound up making more money on one trade of stock in a fuel-cell company that year than she’d earned in all of 2019. “But I didn’t want to do it anymore because it’s really stressful, and it’s totally gambling,” she says. “It’s not repeatable, and I would never advise it. It’s pure dumb luck.”
The windfall took the financial pressure off. She pitched the idea for a chicken-and-fries place, inspired by one she’d experienced in Sevilla, Spain, to her friend Javier García del Moral, who owns the adjacent Sketches of Spain and the Wild Detectives. García suggested the location, and his original idea was to also sell Spanish imports like fish and seafood conservas, cheeses, jamón and wine. He wound up having to pull out of their agreement but encouraged McDaniel to keep going, and she still wants to do the Spanish imports idea eventually. The tiny storefront serves organic rotisserie chicken from 11 a.m.-3 p.m. and 5-8 p.m. Monday-Thursday and 3-7 p.m. Sunday.
We Get North Oak Cliff.
A MINI-INDIE RESTAURANT SCENE OFF ZANG
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C E LE B RATI NG
|
Y E A R S 1982 2022
TACO Y VINO Wynnewood North neighbor Jimmy Contreras opened Taco Y Vino in 2018, but it became even more essential after the pandemic, when a huge outdoor dining area was added to the rear.
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213 W. 8th St. tacoyvinodallas.com
SKETCHES OF SPAIN
The Wild Detectives owner Javier García del Moral brought a little piece of Northern Spain to Bishop Arts when he opened this Miles Davis album-inspired restaurant in 2020. 321 N. Zang Blvd. sketchesofspain.com
POTPOURRI BOULANGERIE Afternoon tea, pastries, bread and bagels are among the specialties of this family-owned business that’s the off-shoot of a cake business that started in the ’90s. 317 N. Zang Blvd. potpourrioakcliff.com
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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 AJ Vagabonds, it is the smallest of the locally owned chain’s four locations. The shop at 314 N. Bishop is where 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 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.
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EMPORIUM PIES NEEDS TO SELL ABOUT
3,750 SLICES OF PIE EACH MONTH TO MAKE RENT AT ITS FOUR STORES. THE COMPANY BUYS ABOUT
125,000 POUNDS OF BUTTER A YEAR. THE LORD OF THE PIES, A DEEP-DISH APPLE PIE, IS SO HEAVY THAT A TRAY OF THREE OF THEM WEIGHS ABOUT
40 POUNDS. HEAVY-DUTY BAKER’S RACKS COST ABOUT
$350 EACH AND REQUIRE FREQUENT REPLACEMENT BECAUSE THE WEIGHT OF THE PIES WEARS OUT THE SLOTS.
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-over-year. 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 Auto-pie-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. 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 simplifies the algorithm. The pies are baked in two rotating industrial rack ovens that cost about $65,000. Workers 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
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.”
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 NO SILVER BULLET satisfy immediate demand. Making a plan for their No. March 14 is the shop’s second-busiest day of the 1 holiday, Thanksgiving. year because the date is 3.14, pi day. “Our business plan was not for success,” she says. In 2020, that was the day before Dallas County “It was for like, ‘OK, if pie doesn’t work, we issued shelter-in-place orders because of can add cookies to the menu.’” the coronavirus. If they could pay themselves and Wilkes and Sparks saw it two or three other employees, coming, and the company she and Sparks thought that managed to sell its thousands would be a success. of pi-day pies and rent three The shop sold out of pies t r u c k s t o m ove a l l t h e in three hours on its first The original house that furniture out of the shops official day in business became Emporium Pies was overnight. They devised in 2012, and it sold out contactless systems, of Thanksgiving pies at 316 N. Bishop Ave. When the where customers could three weeks before the pie-shop owners added an attic order, pay and receive holiday that year. their pies through a “People were like, ‘How apartment, they gave it the old window. does a pie shop not have address so their shop could That was paid for by a pies for Thanksgiving?’” Restaurant Revitalization Their Thanksgiving have pi: 314 N. Bishop. Fu n d g ra n t f ro m t h e U.S. ordering and pick-up system Small Business Association. now runs like a machine. Since then, there have been Wilkes says she began coming so m e c h a l l e n ges w i t h s u p p l i es. up for air about five years ago, Wilkes purchased cardboard-box futures applying for loans instead of operating on after a shortage left her scrambling to find them cashflow and planning for the future. for Thanksgiving last year. That’s also when the company began to codify its Insect-borne cherry diseases have caused woes systems and processes into employee handbooks. this year. The Auto-pie-lot algorithm came together less than Employee retention has been high, she says. Anyone two years ago, combining multiple spreadsheets that exposed to COVID-19 was given immediate two weeks Sparks developed over the years. paid time off. WHAT’S NEXT The pandemic slowed the company’s growth a “To be a good steward of the amount of space and bit, but a PPP loan and business savings provided equipment and talent that we have, we’re going to insulation. need to open more stores,” Wilkes says. “It really does take the whole team to get anything Emporium Pies opened a new store every two years, done every single day. It’s the entire team,” she says. and she is itching for the next one. “And that’s not just us, that’s every restaurant.”
DID YOU KNOW?
AUGUST 2022
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taste in
fashion WEARING FONDNESS FOR YOUR FAVORITE RESTAURANT ON YOUR SLEEVE Story by CHRISTINA HUGHES BABB Photography by JESSICA TURNER
c
elebrities in New York City and Los Angeles sporting hoodies and hats from their favorite eateries have sparked a fashion fad dubbed “delicore.” There’s comedian Pete Davidson in an Uncle Paulie’s Deli cap, actor Jake Gyllenhaal in a Russ & Daughters “LOX” bagels sweatshirt, and, around Oak Cliff, trend setters rocking Bonton Farms T’s, yogis carrying colorful water bottles from Joy Macarons or pit bulls wearing bandanas from The Salty. We spotted neighborhood resident Yvette Yule in a cute pink three-quarterlength sleeve baseball style top from Krio. She says she loves the restaurant’s Asian Cajun fare, and she’s a regular at the bar, so she sees every reason to don its gear. “It’s like when you love a band, you might have a T-shirt representing that,” she says. “Why not do the same and promote your favorite hangout?” Krio owner Danny Bui says he hasn’t bought a new T-shirt in years. Instead he trades merch with fellow neighborhood owners. “My Tiny Victories T-shirt is probably the most-worn thing in my closet.” For those ready to get in on the delicore trend, here’s where to begin.
Shoulder support for family-owned Peaberry Coffee, serving canned Kiestwood Coffee. The Kiestwood Shopping Center logo on the tote bag is designed by Dallas artist Wheron.
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joy macarons Joy Macarons on Davis is a living Wes Anderson movie scene, displaying perfectly symmetrical rows of pastel pastries. For further aesthetic pleasure, pink whisk T-shirts, ultra-soft black Joy hoodies, pretty pins boasting, “Full of Joy,” scented candles (honey and lavender macaron, buttercreme or waffle cone) and 20-ounce terrazzo and glass confetti-decorated Porter Water Bottles are available for purchase. The best thing to do with Joy inventory is eat it. Next best thing? Wear it.
the salty Like at Joy, the edible stock at The Salty Donut is art and, once a customer, you are likely to be a fanatic. Show Salty love by dressing your child in a toddlersized shirt or tie a bandana around the neck of your furriest friend. Wear Salty feelings on your sleeve, with a doughnut-inspired long-sleeved T or top yourself in a navy five-panel cap or a brown doughnut beanie. The Salty has delicore down, striking what fashion magazine Mel calls the “approachable aesthetic” with a “vintage thrift store” vibe.
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krio When it comes to creamy crawfish bisque, chargrilled oysters and putting clever sayings on clothing items, Krio wins. “I’m just a po’ boy, nobody loves me,” reads the back of a baby blue graphic T featuring cartoon sandwiches. An ecru baseball cap or baseball-style fitted shirts make a nice addition to the delicore section of the wardrobe.
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atlas Atlas bar is classy, and so is its merchandise. It’s the only establishment on the list that sells collared shirts, fancy enough for the businesson-top portion of that video conference call. Atlas’ signature colors including maroon and black are right for leaving the summer months behind.
bonton farms Bonton Farms is in South Dallas, not in Oak Cliff, but it is a nearby farm/cafe/market/community concept close to the hearts of Oak Cliff residents. When asked whose restaurant merch they were wearing, many readers said Bonton Farms. You can easily see why. Not only does it sell soft T-shirts and bandanas in a mood-enhancing green, but also sales go to a worthy cause, which is “disrupting systems of inequity so that health, wholeness and opportunity are the norm for all.” AUGUST 2022
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WORSHIP
By ERIC FOLKERTH
Fr i d ay- n i g h t hy p o c r i tes
WORSHIP
Pe r fo r m a t i ve p raye rs a re n ’t t h e l o u d est
BAPTIST
R
ecently, the Supreme Court issued a ruling regarding a coach’s decision to pray — quite publicly and visibly — at the 50-yard line during a high school football game. The United States has been debating “prayer in schools” for as long as I’ve been alive. My own view is pretty well-known and can be summed up with the following joke: “So long as there are tests, there will always be prayer in school.” Today, friends, let’s remind ourselves what prayer is and is not. Prayer should be a *breath* that flows forth from us, a conversation with God that we are always having, in all places and times. It doesn’t have to be flowery, or showy or ostentatious. Once upon a time, when Jesus was praying, he told his Disciples this: “Be careful that you don’t practice your religion in front of people to draw their attention … “When you pray, don’t be like hypocrites. They love to pray standing in the synagogues and on the street corners so that people will see them … “But when you pray, go to your room, shut the door, and pray to your Father who is present in that secret place … “When you pray, don’t pour out a flood of empty words, as the Gentiles do. They think that by saying many words they’ll be heard. Don’t be like them. …” (Matthew, Chapter 6) Jesus wants to reframe our view of prayer, away from the *form* of prayer, and back to the *practice* of it. I pray all the time. I just don’t dramatically fall to my knees in highly public places to do it. I pray “Be with me,” every time I step into the pulpit to preach. I pray, “Thank you, God,” every time I see a sunset at White Rock Lake. I pray, “Give us courage,” every time I’m entering the door of a hospital room. I pray, “Oh, thank you …” every time I hear a song that moves me. The point is: I never once fall to my knee, in front of hundreds of people, making a flowery show of my prayer.
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I just do it. And, according to Jesus, so should you. Prayer was never, for one moment, “illegal” in our schools. What was frowned upon (until last week) were ostentatious and showy prayers led by public-school staff. We do not need, as a nation, coaches and teachers in public schools, teaching our children how to pray. This is an idea that is not very well thought through. What form of prayer will teachers and coaches use? Ones they learned in their particular church? Do you know how many denominations there are? Christians who applaud this ruling fail to understand the can of worms that it’s opened. They assume that their prayers, from their churches, would be just fine, so what’s the problem? Jesus calls us to “pray in secret,” not because prayer is shameful, but because prayer is not performative. Prayer is relationship. Praying on the 50-yard-line — with hundreds of spectators looking on — cannot help but be performative. Jesus says that performative prayers — prayed “so that people will see them” — are hypocritical. Instead, He calls us to an ongoing, ever-present relationship with God; not to show off our fancy, theological linguistic vocabulary. In fact, Jesus says that some prayers are just “a flood of empty words.” Boom. So, look, I’m not a legal scholar. I can’t tell you about what the law should be, although I trust from what I’ve just written that you can tell my view. But I do know what Jesus says we Christians should do for a prayer life. And I know that it has nothing to do with publicly praying on a football field.
ERIC FOLKERTH is Senior Pastor at Kessler Park United Methodist Church. The Worship section is underwritten by Advocate Publishing and neighborhood businesses and churches listed. Call 214.560.4212 or email sales@advocatemag.com for advertising information.
CLIFF TEMPLE BAPTIST CHURCH / 125 Sunset Ave. / 214.942.8601
Serving Oak Cliff since 1898 / CliffTemple.org / English and Spanish 9 am Contemporary Worship / 10 am Sunday School / 11 am Traditional GRACE TEMPLE BAPTIST Come to a Place of Grace! Sunday Worship: English Service 9:30am / Spanish Service 11:00am 831 W. Tenth St. / 214.948.7587 / gracetempledallas.org
C AT H O L I C ST. CECILIA CATHOLIC PARISH / StCeciliaDallas.org / 1809 W Davis St. Saturday - Bilingual Mass 5PM; Sunday – English Masses 7:30AM & 11AM; Spanish Masses 9AM & 1PM
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 CHRIST EPISCOPAL CHURCH / ChristChurchDallas.org Sunday School: 11:15am /Mass: 9am & 10am English, 12:30pm Español Wednesday Mass: 6pm English, 8pm Español / 534 W. Tenth Street
METHODIST TYLER STREET CHURCH / Join us @tylerstreet.church /
927 W.10th St. / 214-946-8106 / Study of God’s Word Contemporary / Anderson Hall Sat 5 pm / Traditional & Worship Sunday 10 am Tylerstreet.com KESSLER PARK UMC / 1215 Turner Ave./ 214.942.0098 I kpumc.org
10:30am Sunday School/11:00 Worship /All are welcome regardless or race, creed, culture, gender or sexual identity.
N O N - D E N O M I N AT I O N A L KESSLER COMMUNITY CHURCH / 2100 Leander Dr. at Hampton Rd.
“Your Hometown Church Near the Heart of the City.” 10:30 am Contemporary Service / kesslercommunitychurch.com TRINITY CHURCH OAK CLIFF / Love God. Love Others. Make Disciples. Sundays 10:00 am / Worship & children’s Sunday School 1139 Turner Ave. / trinitychurchoakcliff.org
PRESBYTERIAN 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
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Firewood/Cooking Wood
Locally Full service trimming & harvested planting of native trees. wood! 214.946.7138
LEGAL SERVICES
FENN CONSTRUCTION Full Service Contractor. dallastileman.com 214-343-4645 STONE AGE COUNTER TOPS Granite, Quartz, Marble For Kitchen/Bath-Free Est. jennifer@gmail.com 214-412-6979
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 NATURE KING PEST MANAGEMENT INC. Squirrels, Racoons, Skunks, Snakes, Possums, etc. Pest & Termite. Neighborhood Resident 30+ Yrs.exp. 214-827-0090
HANDYMAN SERVICES
BRICK, BLOCK, Stone, Concrete, Stucco. Gonzalez Masonry. 214-395-1319
HANDYMAN WANTS your Painting,Repairs, To Do Lists. Bob. 214-288-4232. Free Est. 25+yrs exp.
BRICK, STONEWORK, FLAGSTONE PATIOS Mortar Repair. Straighten Brick Mailboxes & Columns. Call Cirilo 214-298-7174
HOME REPAIR Small/Big Jobs. Int/Ext. Sheetrock, Windows, Kitchen, Bathroom 33 yrs exp. 214-875-1127
CONCRETE, Driveway Specialist Repairs, Replacement, Removal, References. Reasonable. Chris 214-770-5001
HOMETOWN HANDYMAN All phases of construction. No job too small 214-327-4606 ONE CALL WEEKEND SERVICES Contractor & Handyman. Remodels, Renovations . Paint, Plumbing, Drywall, Electrical.469-658-9163
Let Us Tackle Your To-Do List! ❚ Drywall ❚ Doors ❚ Senior Safety
"Keeping Children & Pets in Mind"
WE REFINISH!
• Tubs, Tiles or Sinks • Cultured Marble • Kitchen Countertops
214-631-8719
www.allsurfacerefinishing.com
CLASSIFIED, BUT FAR FROM SECRET. Click Marketplace at advocatemag.com
❚ Carpentry ❚ Small & Odd Jobs ❚ And More!
©2020 Ace Handyman Services, Inc. All rights reserved. Locally owned and independently operated Franchise. Licensed & insured.
Click Marketplace at advocatemag.com
Licensed · Insured · Residential · Commercial · Organic
214-350-3595 • Abetterearth.crw@gmail.com
PLUMBING AC PLUMBING Repairs, Fixtures, Senior Discounts. Gary Campbell. 214-321-5943 ANCHOR PLUMBING Your trusted Oak Cliff plumber for 30+ years. 214-946-1638.
S E P T. D E A D L I N E AUG 9 TO ADVERTISE CALL 214.560.4212
AceHandymanServices.com ❚ 972.308.6035
TH ELECTRIC Reasonable Rates. Licensed & Insured. Ted. E257 214-808-3658
Termite Specialist - Mosquito Mister Systems
abetterearth.com
ANNA’S ELECTRIC Your Oak Cliff Electrician Since 1978. tecl25513. 214-943-4890 ANTHONY’S ELECTRIC Master Electrician. TECL24948 anthonyselectricofdallas.com 50 Yrs. Electrical Exp. Insd. 214-328-1333
MAYA TREE SERVICE Tree Trim/Remove. Lawn Maintenance. Resd/ Commcl.Insd. CC’s Accptd. mayatreeservice.com 214-924-7058 214-770-2435
ANDREW'S HOME REPAIR Big/Small Jobs 214-416-6559
HANDYMAN SPECIALIST Residential/ Commercial. Large, small jobs, repair list, renovations. Refs. 214-489-0635
ELECTRICAL SERVICES
TOP COAT 30 Yrs. Exp. Reliable. Quality Repair/Remodel. Phil @ 214-770-2863
ROCK GLASS CO Replace, repair: windows, mirrors, showers, screens. 214-837-7829
ADVANCE STONE ART CREATIONS Decorative Concrete Overlays. 214-705-5954
JOHNSON’S PAVING 214-827-1530 Concrete,Drives,Steps, Patios,Retainer Walls
LAWNS, GARDENS & TREES HOLMAN IRRIGATION Sprinkler & Valve Repair/ Rebuild Older Systems. Lic. #1742. 214-398-8061
EC0NOMY GLASS & MIRROR Mirror, Shower, TK REMODELING 972-533-2872 Windows Repair. 24 Hr. Emergency. 214-875-1127 Complete Full Service Repairs, Remodeling, Restoration. Name It — We do it. Tommy. Insured. PRO WINDOW CLEANING dallas.tkremodelingcontractors.com prompt, dependable. Matt 214-766-2183
CONFUSED? FRUSTRATED? Let a seasoned pro be the interface between you & that pesky DANHANDY.NET Repairs Done Right For A Fair Windows computer. Hardware/Software Installation, Price. References 214-991-5692 Troubleshooting, Training. $100/hr. 1 hr min. HANDY DAN The Handyman. ToDo’s Done Right. Dan 972-639-6413 / stykidan@sbcglobal.net handy-dan.com 214-252-1628
CONCRETE/MASONRY/PAVING
HOUSE PAINTING
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WHERE C AN I FIND L OC AL ...? PLUMBING
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
Master Plumber License M-17697
REMODELING A2H GENERAL CONTRACTING,LLC Remodeling, Painting, Drywall/Texture, Plumbing, Electrical,Siding, Bathroom/Kitchen Remodels, Tilling, Flooring, Fencing. 469-658-9163. Free Estimates. A2HGeneralContractingLLC@gmail.com 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
POOLS
CERULEAN POOL SERVICES Family Owned/ O’BRIEN GROUP INC. Remodeling Dallas For Operated. Weekly maintenance, Chemicals, parts & Over 24 Years www.ObrienGroupInc.com repairs. CeruleanPro.com 214-557-6996 214-341-1448
REAL ESTATE ESTATE HOME NEEDS TO BE SOLD? Facing forclosure? IG Heron Homes Call Ricardo Garza @ 469-426-7839 NEAR WRLAKE 2/1 DUPLEX. Hdwds, Appl. Yard Serv. CHA, 1/carport. $1,400+Dep. 469-879-2977 OFFICE SUBLEASE In Bishop Arts. Cool, Quiet. 1,179 Sq ft. 4 rooms + kit / bath, parking. $2,950 + NNNs. 713.302-7722.
NEED LAWNS, GARDENS & TREES SERVICES?
Look here for local professionals.
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
ROOFING & GUTTERS
BERT ROOFING INC.
Family owned and operated for over 40 years
• Residential/Commercial • Over 30,000 roofs completed • Seven NTRCA “Golden Hammer” Awards • Free Estimates
www.bertroofing.com
214.321.9341
SERVICES FOR YOU
SERVICES FOR YOU
ALOE CARE HEALTH medical alert system. Most advanced medical alert product on the market. Voiceactivated! No wi-fi needed! Special offer w/code CARE20 for $20 off Mobile Companion. 1 -855-521-5138
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
AT&T INTERNET. Starting at $40/month w/12-mo agmt. 1 TB of data/mo. Ask how to bundle & SAVE! Geo & svc restrictions apply.1-888-796-8850
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!
BATH & SHOWER UPDATES in as little as ONE DAY! Affordable prices - No payments for 18 months! Lifetime warranty & professional installs. Senior & Military Discounts available. Call: 855-761-1725
PAYING TOP CASH for men's sportwatches! Rolex, Breitling, Omega, Patek Philippe, Heuer, Daytona, GMT, Submariner and Speedmaster. Call 833-603-3236
DENTAL INSURANCE-Physicians Mutual Insurance Company. Covers 350 procedures. Real insurance -not a discount plan. Get your free dental info kit! 1-888-623-3036 www.dental50plus.com/58 #6258
SAFE STEP North America's #1 Walk-in tub. Comprehensive lifetime warranty. Top-of-the-line installation and service. Now featuring our free shower package & $1600 off - limited time! Financing available. 1-855-417-1306
DISH TV $64.99 For 190 Channels + $14.95 High Speed Internet. Free Installation, Smart HD DVR Included, Free Voice Remote. Some restrictions apply.Promo Expires 7/21/21.1-833-872-2545
THE GENERAC PWRCELL, a solar plus battery storage system. SAVE money, reduce your reliance on the grid, prepare for power outages and power your home. Full installation services
DONATE YOUR CARS TO VETERANS TODAY Help and Support our Veterans. Fast - FREE pick up. 100% tax deductible. Call 1-800 -245-0398
UPDATE YOUR HOME with beautiful new blinds & shades. Free in-home estimates make it convenient to shop from home.Professional installation. Top quality - Made in the USA. Free consultation: 877212-7578.
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
VIVINT SMART SECURITY Professionally installed. 1 connected system for total peace of mind. Free professional installation! 4 free months of monitoring! 1-833-841-0737
TUTORING/ LESSONS GARTH ORR Private math & physics tutoring that works! Grade 8-12. garthorr.com
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AUGUST 2022
The best of Oak Cliff real estate is at daveperrymiller.com
1214belleau.daveperrymiller.com
1427cedaroaks.daveperrymiller.com
1015edgefield.daveperrymiller.com
1214 Belleau Drive
1427 Cedar Oaks Boulevard
1015 N. Edgefield Avenue
3 BEDROOMS | 2.1 BATHS | 3,019 SQ. FT. | $1,545,000
3 BEDROOMS | 2.1 BATHS | 2,474 SQ. FT. | $659,000
5 BEDROOMS | 2.1 BATHS | 2,776 SQ. FT. | $650,000
Patty Brooks
Rob Elmore
Robb Puckett, The Pegasus Group
972.880.0713 pattybrooks@daveperrymiller.com
972.770.8885 robelmore@daveperrymiller.com
214.403.0098 robb@daveperrymiller.com
2015ewing.daveperrymiller.com
SOLD, Represented Seller
SOLD, Represented Seller
2015 S. Ewing Avenue
2020 Marydale Drive
303. N. Windomere Avenue
5 BEDROOMS | 2.1 BATHS | 2,676 SQ. FT. | $599,999
2 BEDROOMS | 2 BATHS | 1,502 SQ. FT. | $575,000
2 BEDROOMS | 2 BATHS | 1,638 SQ. FT. | $525,000
Suzie Morris
Susan Melnick
Patty Brooks
972.268.4893 suziemorris@daveperrymiller.com
214.460.5565 susanmelnick@daveperrymiller.com
972.880.0713 pattybrooks@daveperrymiller.com
SOLD, Represented Seller
SOLD, Represented Seller
421winnetka.daveperrymiller.com
2618 Marvin Avenue
1219 Haines Avenue
421 S. Winnetka Avenue
2 BEDROOMS | 2 BATHS | 1,516 SQ. FT. | $485,000
3 BEDROOMS | 2 BATHS | 1,360 SQ. FT. | $475,000
2 BEDROOMS | 2 BATHS | 1,936 SQ. FT. | $475,000
Susan Melnick
Sherman & Sherman
Sherman & Sherman
214.460.5565 susanmelnick@daveperrymiller.com
469.767.1823 shermanteam@daveperrymiller.com
469.767.1823 shermanteam@daveperrymiller.com
An Ebby Halliday Company
Price and availability subject to change. Information deemed reliable, but not guaranteed.