Cinnaholic Cinnamon Rolls
2704 E. Southlake Blvd.
Southlake
cinnaholic.com
Chomp Catering – Lanny Lancarte
experiencechomp.com
817 850-9996
Teddy’s Bigger Burgers
4712 Colleyville Blvd., Suite 100
Colleyville
TeddysBiggerBurgers.com
Dagwood’s Fire Grill Tap
843 Foch St.
Fort Worth
www.facebook.com/DagwoodsFireGrillTap
On a Cinnamon Roll
Shannon and Florian Radke pitched the idea for Cinnaholic, their vegan gourmet cinnamon roll shop based in Berkeley, California, to the sharks on ABC’s Shark Tank in 2014. They have been on a “cinnamon” roll ever since. Southlake just welcomed the first Cinnaholic franchise in Texas on Oct. 24. Gary Smith, principal at Evolotus PR, says, “Cinnaholic offers fresh-baked, jumbo cinnamon rolls, and 30-plus frostings and toppings to customize, which are all dairy-free, lactose-free, egg-free, and cholesterol-free.” Interesting gourmet frosting flavors include cream soda, mango and pomegranate, and toppings range from fresh berries to pie crumble. Smith says, “As sweets go, it’s a guilty pleasure that you don’t have to feel too guilty about. I recommend caramel frosting with chocolate chip cookie dough on top.”
CHOMP CATERING
CHOMP is a full-service catering company with an entirely new flare, formerly known as Lanny’s Catering by Chef Lanny Lancarte. With over 20 years of experience, Lancarte first established himself on the food scene with his fine dining restaurant, Lanny’s Alta Cocina Mexicana. He has since reinvented that Fort Worth restaurant as Righteous Foods, a “clean” eating concept at the same location. Working closely with clients, the creative team of chefs at CHOMP catering will create a unique menu for any occasion. From seated dinners to passed hors d’oeuvres and food style stations, they plan to do more than simply cater an event. CHOMP plans to provide a sensory experience for the eyes, ears and the palate.
HANG LOOSE, COLLEYVILLE
Colleyville welcomed Hawaii’s No. 1 burger chain to Texas in October. With its unique “retro Hawaiian flair,” Teddy’s Bigger Burgers is legendary in the islands. Founded 17 years ago in Hawaii, the signature burgers are the original burger, teriyaki burger and monster double burger. There are also eight specialty burgers on the menu named Bacado, Kailua, Volcano, The Greek, Slaw Daddy, Hawaiian, Bleu Wave and Kilauea Fire. Burgers are served on fluffy potato and wheat buns (gluten-free also available) or go with a lettuce wrap instead. Optional toppings include grilled onions, grilled pineapple, cheese, slaw, jalapeños, onion rings, spud and furikake (the traditional Japanese seaweed rice topping). Teddy’s garlic butter and umami fries are also part of the iconic trademark.
DAGWOOD’S PART II
Look for Chef David Hollister’s second new restaurant in two months − Dagwood’s Fire Grill Tap − to be open by the second week of November at 843 Foch St. in the West Seventh corridor. The menu at Dagwood’s Grinders and Growlers, which opened in September, is mostly of the artisan sandwich variety, while the menu at Fire Grill Tap will be a sit-down affair. He has partnered with owner Chris Hutchinson on both projects. Fire Tap Grill will be a casual, full-service, all-day menu. Hollister wanted to focus on Texas-style street food such as his glazed chicken lollipops, Oaxacan chili-rubbed pork spare ribs and Akaushi smoked brisket with interesting sides such as his crispy mashed potato and leeks.
The final new opening in Chris Hutchinson’s ambitious 2015 trilogy will be Common Ground, a late-night hangout (open until 2 a.m.) down the street from Texas Christian University at 3201 S. University Drive on the bottom floor of the University House student apartments. It will open first for dinner in early November. The lunch menu will soon follow and eventually a brunch will be introduced, probably after the New Year. Hollister played a consulting role on the American menu for Common Ground.
SERA BIDS FAREWELL
Sera Dining & Wine, which closed in late October, had been struggling to find its voice of late. After parting ways with chef Jen Williams, owner John Marsh brought on Victor Villarreal as chef in September. Offering no explanation for the abrupt closure, in a Facebook post on Oct. 24 Marsh said, “As much as it pains me to tell you, I must let you know that we will be closing down Sera after service tonight. I appreciate the support and all the kind words and good reviews you have given us over the past two years. I have made many new friendships and strengthened others and I am truly grateful for all of you who graced us with your presence.”