Hypnotic Donuts will kick off the New Year with a champagne and caviar donut. The donut will be a white cake base with a champagne icing, gold flake and black caviar. Per Josh Griffin GM of Hypnotic Donuts, “I remember the day we were brainstorming ideas James’ (owner) first donut idea was to do a champagne and caviar donut”. The donut will only be available Jan 2nd (Hypnotic is closed on New Year’s Day).
The donut will be made to order and will sell for $10. For those that want to skip the caviar they can order a donut that consists of champagne and gold flake only. The donuts will be available in both the Dallas and Denton locations.
Hypnotic Donuts has two locations, the original at 9007 Garland Rd in Dallas, and in Denton at 235 West Hickory.
by Brian Wall
It’s not easy to start a business. Many of you that have understand how difficult it can be. If it isn’t the financial aspect, it can be the location or the legality of the business. Craft beer breweries hit these problems frequently. If it is not all the bureaucratic red tape of the liquor laws then it may just be the financial downside of equipment and ingredients to make that liquid ambrosia we enjoy tasting so much. Ask any home brewing enthusiast if they would enjoy making beer for a living and the answer would probably be unanimously “YES!”. Armadillo Ale Works knows this knowledge firsthand. Continue reading
by Steven Doyle
Rusty Taco has leased a 1,828-square-foot space in Denton, Texas near the University of North Texas. This will be the tenth Texas location for Rusty Taco and the first location in Denton. It is located along West Hickory Street between Fouts Street and Avenue E.
by Ellen Ritscher Sackett
Can you Spanakopita? Dare to Dolma? Think Greek when you dine at Yummy’s Restaurant in Denton, Texas.
Don’t judge Yummy’s by its postage-stamp size or its location in a tiny strip-mall off a main commercial drag. This hole-in-the-wall has been a local favorite for traditional Mediterranean cuisine since 1986.
I arrive for a late lunch and most of the tables are full. I chose a spot near the counter where there’s a short line of customers waiting to pay for their meals. Mohammad Apache, the owner who’s busy in the kitchen, converses in Lebanese to the young woman at the register. The lime green booths are long gone, replaced with stackable chairs and tables that can seat 36 when the place is packed. The addition of a mirrored wall makes this cubbyhole look bigger than it is, and the posters of Greece and Lebanon make me hungry for travel in addition to food. Continue reading