Unleavened Fresh Kitchen Opens in Park Cities September 19

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Unleavened Fresh Kitchen, a refined, fast-casual restaurant with a focus on wraps, salads and fresh seasonal items, will open its fourth North Texas location to the public on Wednesday, September 19.

Located in the Park Cities’ historic neighborhood shopping center at 6632 Snider Plaza, the newest Unleavened Fresh Kitchen will be open daily for breakfast, lunch and dinner. It joins other locations in Lakewood, Southlake and Lake Highlands.

“We’re very excited to bring our twist on classic meals to the Park Cities and surrounding community,” said Scott Piland who co-founded Unleavened with Tom Dynan in 2015. “The new space offers indoor and outdoor seating, and, of course, great food and drink — it’s the perfect embodiment of how we want diners to be able to experience the growing Unleavened Fresh Kitchen brand.”

Designed by Mitchell Garman Architects, who also designed the other Unleavened locations, the roughly 2800-square-foot restaurant seats 68 people inside and 30 on the café-style outdoor patio. The new space includes elements of reclaimed brick, steel, concrete, wood and glass crafted to maximize a variety of visual and physical textures, as well as seating areas with a unique sense of warmth and sophistication. Guests can also peek into “The Lab,” which offers a behind-the-scenes window into daily food prep and serves as a test kitchen space for future recipes.

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Unleavened Fresh Kitchen’s menu features full and quick options for breakfast, lunch and dinner. Guests can start the day with wraps or potato hash entrees such as the Dagwood (pepper bacon, egg, potato, arugula and shaved cheddar) or the Border Town (Mexican chorizo, egg, Cotija and avocado mash). A la carte breakfast items include House GranolaQuinoa PorridgeSplit Grapefruit Brûlée and the popular Açaí Bowl (açaí, strawberries, banana, agave, granola, peanut butter, almond milk and chia mix), which is served all day.

Lunch and dinner favorites include the namesake Unleavened (chicken salad, currants, golden raisins, celery, chia, leaf lettuce, shaved carrot, garden sprouts and tomato) or the Weekender  (buttermilk fried chicken, pepper bacon, leaf lettuce, tomato, shaved carrot, green onion, Boursin spread and ranch dressing), which are both available as a wrap or salad.

Another fan favorite, the House Guests are a collection of rotating seasonal menu items that diners have become accustomed to following. Current House Guests options includes Overnight OatsGrilled Scallion Avocado Dip and the Continental (citrus grilled chicken breast, sautéed broccoli raab, arugula, heirloom cherry tomato, parmesan, melted tomato and basil pesto), which can be ordered as a wrap or salad.

Additional fresh dining options include the Quinoa & Farro Salad, the Hoppin’ Juan and Grilled Sweet Corn, as well as hummus, roasted eggplant, spicy avocado and other dips that are made in-house and served with house-made chips, grilled flatbread, or raw veggies. Bottled and canned beers (with an emphasis on local brews), a rotating lineup of wines on tap, mimosas and other seasonal drinks will also be offered.

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