The news came out recently that Scardello is working on an expansion project at the new Dallas Farmers Market and will be part of the indoor shopping and dining experience called The Market (formerly known as Shed 2).
There are loads of great vendors that will make coming to the Farmer’s market a great experience. After grabbing fresh, local produce at The Shed (the Farmers Market’s outdoor area) you’ll be able to come into The Market for spices, fish and meats, soup stocks and even grab a coffee or Italian pastries and of course, cheese. Continue reading
The Dallas Farmers Market continues its award-winning revitalization efforts by announcing today more than 20 new and returning vendors and merchants that have signed leases to be housed at The Market (formally Shed 2) when it re-opens in June. These food artisans and merchants will join previously announced anchor restaurants Rex’s Seafood and Market, Stocks & Bondy, Taqueria La Ventana, Nammi/Coolhaus, Palmieri Café and Mudhen, the 5,500-square-foot free-standing restaurant and beer garden from restaurateur Shannon Wynne. Continue reading
Taqueria La Ventana, the funky taqueria concept offering everyday Mexican street food which currently has a successful downtown Dallas location, has announced it will be expanding in 2015 with two new locations. Specific dates for the openings will be released in the near future.
Taqueria La Ventana has recently signed a lease at the Dallas Farmers Market in The Market, in the heart of downtown Dallas. Scheduled to open in early summer 2015, the restaurant will offer 21 indoor seats as well as 28 seats on the outdoor patio. It will be one of the four anchor restaurants in The Market, which will also offer additional seating in a common dining area. Approximately 20 to 25 employees will be hired for this new location.
In addition, Addison will soon welcome Taqueria La Ventana to 4180 Beltline Road. The 2,344 square foot restaurant and bar will seat 60 guests while the 945 square foot al fresco patio will offer seating for 32 diners. It will share the real estate site with a sister Firebird Restaurant Group concept, Snuffer’s Restaurant & Bar. The company will hire between 30 to 35 employees for the Addison site. Continue reading
by Steven Doyle
It is time once again for the Dallas Farmer’s Market Winter Chef Series. These marvelous cooking classes are no doubt the best deal in Dallas. Meet the chefs and learn fun cooking skills. The line-up this Winter is really special. Each class is scheduled from 11am to 1pm and costs $25 which is due the Thursday before the session, or $30 at the door. You may purchase the entire series for a very low cost of $110. Jump for the complete schedule. Continue reading
by Steven Doyle
The famous tamale shop in Dallas is moving its digs. Look for la Popular to move to its sister restaurant, Peak and Elm located at 123 N. Peak in East Dallas this February. The lease at 5004 Columbia is up and rather than renew the owners decided to consolidate locations.
The Peak location is home to Peak and Elm, which is a popular Mexican restaurant. The Moreno family is expanding the kitchen to make room for the tamale assembly line, and will continue to offer tamales for pick up as they have done in the past at the Columbia shop. Continue reading
Chipotle is spicing up the end of National Farmers Market Week (Aug. 3-9) by giving away $5 vouchers to the first 300 people to visit the Chipotle tent at the Dallas Farmers Market this Saturday, Aug. 9th. The voucher is redeemable for produce at the Dallas Farmers Market.
Chipotle is a huge supporter of local farming and sustainability grown ingredients, so they are a perfect fit with the DFM.
by Sally-Page Stuck
Palmieri Café moved into the old Pecan Lodge spot at the Dallas Farmers Market last weekend. Better get in line while you can. Never heard of Palmieri Café? Well, you’re about to.
Palmieri Café is the passion of former investment banker and SMU MBA graduate, Corrado Palmieri. Chef Palmieri is from the village of Galatina, located in the heel of the boot of Italy. According to the website, “He moved from Italy to develop an Italian Coffee Shop & Bakery without compromises: Fresh, Authentic & Natural.” And, friends, he doesn’t compromise. Seriously. I mean this guy is obsessed with perfection. During the week, Corrado drives west to one farm for the best eggs and north to another farm for the best butter. Continue reading